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A production method and technology of chili sauce, applied in the field of seasoning and its production, Korean chili sauce and its production, to achieve the effect of fresh and refreshing flavor, coordinated flavor and reasonable combination
Inactive Publication Date: 2016-05-18
CHENGDU HUIAN JIELUN TECH CO LTD
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Abstract
Description
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Problems solved by technology
[0005] The present invention aims to solve the problem of the Korean-style chili sauce condiment in the prior art, and provides a Korean-style chili sauce, which has a reasonable formula, harmonious flavor, fresh and refreshing flavor, and highlights the coordination and compounding of various flavors taste
Method used
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Examples
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Effect test
Embodiment 1
[0028] A kind of Korean chili paste, comprising the following raw materials in parts by weight:
[0029] 15 parts of soaked red pepper
[0030] 10 green peppers
[0031] 6 parts of glutinous rice flour
[0032] 5 parts white sugar
[0033] 3 servings of chili noodles
[0034] 15 parts of salad oil
[0035] 2 parts salt
[0036] 1 part vinegar
[0037] 2 pumpkin seeds
[0038] 1 part peanut powder
[0039] 3 parts lemon juice
[0040] Apple puree 2 parts.
Embodiment 2
[0042] A kind of Korean chili paste, comprising the following raw materials in parts by weight:
[0043] 18 servings of soaked red pepper
[0044] 16 green peppers
[0045] 10 parts glutinous rice flour
[0046] 8 parts white sugar
[0047] 13 servings of chili noodles
[0048] 25 parts of salad oil
[0049] 5 parts salt
[0050] 5 parts vinegar
[0051] 6 pumpkin seeds
[0052] 5 parts peanut flour
[0053] 9 parts lemon juice
[0054] Apple puree 6 parts.
Embodiment 3
[0056] A kind of Korean chili paste, comprising the following raw materials in parts by weight:
[0057] 16.5 parts of soaked red pepper
[0058] 13 green peppers
[0059] 8 parts glutinous rice flour
[0060] 6.5 parts white sugar
[0061] 8 servings of chili noodles
[0062] 20 parts of salad oil
[0063] 3.5 parts of salt
[0064] 3 parts vinegar
[0065] 4 pumpkin seeds
[0066] 3 parts peanut flour
[0067] 6 parts lemon juice
[0068] Apple puree 4 parts.
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Abstract
The invention relates to Korean chili sauce and a making method thereof, and belongs to the technical field of seasoning production. The Korean chili sauce is made from, by weight, 15-18 parts of pickled chilies, 10-16 parts of green peppers, 6-10 parts of glutinous rice flour, 5-8 parts of white granulated sugar, 3-13 parts of chili powder, 15-25 parts of salad oil, 2-5 parts of salt, 1-5 parts of vinegar, 2-6 parts of pumpkin seeds, 1-5 parts of peanut meal, 3-9 parts of lemon juice and 2-6 parts of apple butter. The pickled chilies and the green peppers are matched and combined with other raw materials with the specific quantity, no water is additionally added, matching is reasonable, the flavor is coordinated and is delicious and fresh, and the coordinating combined taste of multiple tastes is highlighted.
Description
technical field [0001] The invention relates to a condiment and a preparation method thereof. More specifically, the invention relates to a Korean chili sauce and a preparation method thereof, belonging to the technical field of condiment production. Background technique [0002] Capsicum, Solanaceae, Capsicum, is an annual or limited perennial herb. The fruit is usually conical or oblong, green when immature, and bright red, green or purple when ripe, with red being the most common. The fruit of pepper has a spicy taste because the peel contains capsaicin, which can increase appetite. The content of vitamin C in pepper ranks first among vegetables. It originated in Mexico and was introduced to China in the late Ming Dynasty. There are also ornamental peppers, which are round, inedible, and have red and purple colors. Chili sauce is a common condiment on the table, and each region has different local flavor chili sauce. [0003] On July 1, 2015, the State Intellectual Pr...
Claims
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Application Information
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