Spliced chili pepper dipping sauce and preparation method thereof

A technology of spiced chili and dipping sauce, which is applied in the field of food processing, and can solve the problems of unremarkable spicy flavor, poor taste in the mouth, and insufficient spicy taste, etc.

Inactive Publication Date: 2016-06-15
威宁县群伟辣椒系列食品加工厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the way people eat chili is mainly by dipping in water or seasoning. The chili dipping sauce on the market only uses one kind of chili as raw material, so the taste of the entrance is poor, either too spicy or not spicy enough, and the taste of spicy and spicy is not good. Problems such as protrusion affect its edible effect

Method used

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  • Spliced chili pepper dipping sauce and preparation method thereof
  • Spliced chili pepper dipping sauce and preparation method thereof
  • Spliced chili pepper dipping sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] A method for preparing spiced chili dipping sauce, comprising the steps of:

[0045] 1) Select 450 jin of peppers and 60 jin of cooked soybeans and wash them for later use;

[0046] 2) Stir-fry the cleaned material in the above step 1) at 220°C for 15 minutes;

[0047] 3) Pulverizing the above-mentioned stir-fried materials;

[0048] 4) Add 90 catties of chicken essence, 50 catties of monosodium glutamate, 15 catties of salt beard seeds, 4 catties of star anise, 3 catties of cumin, 20 catties of sesame seeds, 19 catties of concentrated spices, 23 catties of pepper, 70 catties of salt and 80 catties of spicy rice, mix well;

[0049] 5) disinfection;

[0050] 6) Packaging.

[0051] The peppers in the step 1) are composed of 191.5 jin of Dafang peppers, 191.5 jin of Henan small peppers and 67 jin of Chinese and Burmese millet peppers.

[0052] The concentrated spices in the step 4) contain fragrant leaves, tsaoko and pepper.

[0053] The disinfection in the step 4) is...

Embodiment 2

[0055] A method for preparing spiced chili dipping sauce, comprising the steps of:

[0056] 1) Select 470 jin of peppers and 80 jin of cooked soybeans and wash them for later use;

[0057] 2) Stir fry the cleaned material in the above step 1) at 240°C for 18 minutes;

[0058] 3) Pulverizing the above-mentioned stir-fried materials;

[0059] 4) Add 120 jin of chicken essence, 70 jin of monosodium glutamate, 20 jin of salt beard seeds, 6 jin of star anise, 5 jin of cumin, 30 jin of sesame seeds, 24 jin of concentrated spices, 28 catties of pepper, 90 catties of salt and 110 catties of spicy rice, mix well;

[0060] 5) disinfection;

[0061] 6) Packaging.

[0062] The pepper in the step 1) is composed of 200 parts by weight of Dafang pepper, 200 parts by weight of Henan small pepper and 70 parts by weight of China-Myanmar millet pepper.

[0063] The concentrated spices in the step 4) contain fragrant leaves, tsaoko and pepper.

[0064] The disinfection in the step 4) is to ...

Embodiment 3

[0066] A method for preparing spiced chili dipping sauce, comprising the steps of:

[0067] 1) Select 550 jin of peppers and 100 jin of cooked soybeans and wash them for later use;

[0068] 2) Fry the cleaned material in the above step 1) at 260°C for 20 minutes;

[0069] 3) Pulverizing the above-mentioned stir-fried materials;

[0070]4) Add 150 catties of chicken essence, 90 catties of monosodium glutamate, 25 catties of salt beard seeds, 8 catties of star anise, 7 catties of cumin, 40 catties of sesame seeds, 29 catties of concentrated spices, 33 catties of pepper, 120 catties of salt and 140 catties of spicy rice, mix well;

[0071] 5) disinfection;

[0072] 6) Packaging.

[0073] The pepper in the step 1) is composed of 234 parts by weight of Dafang pepper, 234 parts by weight of Henan small pepper and 82 parts by weight of China-Myanmar millet pepper.

[0074] The concentrated spices in the step 4) contain fragrant leaves, tsaoko and pepper.

[0075] The disinfectio...

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PUM

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Abstract

The invention provides a spiced chili dip and a preparation method thereof, comprising the steps of: 1) selecting 450-550 parts by weight of chili peppers and 60-100 parts by weight of cooked soybeans; 2) placing the cleaned materials in the above step 1) in 220 parts by weight Stir fry for 15 to 20 minutes at ~260°C; 3) pulverize the above-mentioned stir-fried material; 4) add 90-150 parts by weight of chicken essence, 50-90 parts by weight of monosodium glutamate, 15-25 parts by weight of salt mustard seeds, 4-8 parts by weight of star anise, 3-7 parts by weight of cumin, 20-40 parts by weight of sesame seeds, 19-29 parts by weight of concentrated spices, 23-33 parts by weight of Sichuan pepper, 70-120 parts by weight of salt and 80-140 parts by weight of chili rice are mixed evenly; 5) sterilization; 6) packaging;

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a spiced chili dipping sauce and a preparation method thereof. Background technique [0002] Capsicum is rich in vitamins E and C, and it also contains capsaicin, which is only found in peppers. In red and yellow peppers and sweet peppers, there is also a kind of capsanthin, both of which are only found in peppers. , capsaicin exists in the pepper pulp, while capsanthin exists in the pepper skin, its function is similar to carotene, and it has a good antioxidant effect. Eating peppers in moderation has certain dietary effects on the human body, such as invigorating the stomach, helping digestion, preventing gallstones, lowering blood sugar, improving heart function, relieving skin pain, and reducing weight. [0003] At present, the way people eat chili is mainly by dipping in water or seasoning. The chili dipping sauce on the market only uses one kind of chili as raw mat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L33/00
CPCA23V2002/00
Inventor 聂伟
Owner 威宁县群伟辣椒系列食品加工厂
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