A kind of scallion chili sauce and preparation method thereof

A production method and technology of chili sauce are applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, food science, etc., which can solve problems such as unsatisfactory taste of chili sauce, influence on market sales, easy deterioration of chili sauce, etc., to achieve Prevent the loss of nutrients, increase the smoothness, and the effect of not rushing the spicy taste

Active Publication Date: 2018-10-16
济南秦朕食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The chili sauce made by the above method is perishable and difficult to preserve. Generally, it is necessary to extend the shelf life by adding chemical preservatives, which brings certain health risks to the eaters.
At the same time, the taste of chili sauce made by traditional methods is not ideal (such as dry taste, too hot), and it is easy to get angry after eating, which has a certain impact on market sales.

Method used

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  • A kind of scallion chili sauce and preparation method thereof
  • A kind of scallion chili sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Proportions (parts by weight): 35 Zhangqiu scallions, 5 dried Qin peppers, 30 peanut oils, 1.2 Zhuyeqing white wine, 8.0 soybean paste, 18 soybean paste, 1.8 sesame seeds, and 1.0 fresh soy sauce.

[0036] Preparation:

[0037] (1) Treatment of Zhangqiu scallions: first peel off the Zhangqiu scallions (remove the dry skin and roots), then rinse the soil, put the water on the surface of the scallions in a cool and ventilated place, and then split the Zhangqiu scallions vertically Four petals (that is, cross-sectioned cross-section, divided into 4 parts), and then cut into 3 cm green onions, pay attention to cutting the green onions evenly when cutting, and cut all the green onions for later use;

[0038] (2) Fermented soya bean processing: take fermented soya bean and grind to 2mm, set aside;

[0039](3) Dried Qin pepper treatment: remove the chili handle, remove the young, and wash the dried Qin pepper, add it to boiling water, then cook on low heat (that is, maintain ...

Embodiment 2

[0049] Raw material formula (parts by weight): Zhangqiu scallions 34.5, dried Qin pepper 5.5, peanut oil 30.0, Zhuyeqing white wine 2.0, tempeh 9.0, soybean paste 16.0, sesame 2.0, soy sauce 1.0.

[0050] Preparation:

[0051] (1) Treatment of Zhangqiu scallions: first peel off the Zhangqiu scallions (remove the dry skin and roots), then rinse the soil, put the water on the surface of the scallions in a cool and ventilated place, and then split the Zhangqiu scallions vertically Four petals (that is, cross-section cut into 4 parts), and then cut into 2.5 cm green onions, pay attention to cutting the green onions evenly when cutting, and cut all the green onions for later use;

[0052] (2) Fermented soya bean processing: take fermented soya bean and grind to 2mm, set aside;

[0053] (3) Dried Qin pepper treatment: remove the chili handle, remove the young, and wash the dried Qin pepper, add it to boiling water, then cook on low heat (that is, maintain a slight boiling state) fo...

Embodiment 3

[0058] Raw material formula (parts by weight): Zhangqiu green onion 35.5, dried Qin pepper 4.5, peanut oil 30.0, Zhuyeqing white wine 1.0, tempeh 7.0, soybean paste 20.0, sesame 1.0, soy sauce 1.0.

[0059] Preparation:

[0060] (1) Treatment of Zhangqiu scallions: first peel off the Zhangqiu scallions (remove the dry skin and roots), then rinse the soil, put the water on the surface of the scallions in a cool and ventilated place, and then split the Zhangqiu scallions vertically Four petals (that is, cross-sectioned cross-section, divided into 4 parts), and then cut into 3 cm green onions, pay attention to cutting the green onions evenly when cutting, and cut all the green onions for later use;

[0061] (2) Fermented soya bean processing: take fermented soya bean and grind to 1.5mm, set aside;

[0062] (3) Dried Qin pepper treatment: remove the chili handle, remove the young, and wash the dried Qin pepper, add it to boiling water, then cook on low heat (that is, maintain a s...

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PUM

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Abstract

The invention discloses a scallion chili sauce and a making method thereof. The scallion chili sauce is stir-fried from Zhangqiu scallions, dried slim hot peppers, peanut oil, bamboo white spirit, fermented soya beans, a soybean sauce, sesame seeds and a Weijixian soy sauce through special technologies. According to the scallion chili sauce disclosed by the invention, the Zhangqiu scallions are specially stir-fried with the peanut oil, so that the fragrance of the scallions is volatilized to the great extent; the slim hot peppers are rich in fragrance and pepperiness, after being boiled in water, the slim hot peppers are soft in outer covers, and then the slim hot peppers are stir-fried with a small fire, so that the fragrance of the hot peppers is slowly volatilized, the fragrance of the hot peppers is strong, and the pepperiness is not strong. According to the scallion chili sauce disclosed by the invention, fragrance of food materials (the Zhangqiu scallions, the slim hot peppers and the like ) is sufficiently used, and essence substances are not additionally added, so that the fragrance and the pepperiness are natural, the fragrance is rich, the total viscosity is good, the mouth feel is smooth, and besides, the food materials and mixed ingredients have the effects of stimulating the appetite, tonifying the spleen, promoting digestion, and removing greasiness.

Description

technical field [0001] The invention relates to chive chili sauce and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Chili sauce is a common condiment on the table. Its strong spicy taste can stimulate the secretion of saliva and gastric juice and increase appetite, so it is very popular among people. At the same time, chili sauce also has the effects of antipyretic and analgesic, preventing cancer, helping digestion, reducing fat and losing weight. It can be directly dipped in food, and can also be used as a condiment for cold dishes, noodles, and stir-fried dishes. [0003] The chili sauce currently available on the market is mainly made of chili sauce with other (as mushrooms, ginger, garlic, fungus, bracken, peanuts, etc.) auxiliary materials, fried and mixed or fermented. The chilli sauce that adopts above-mentioned method to make all exists perishable, the feature that is difficult to preserve, generally all need...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60
CPCA23V2002/00A23V2200/16A23V2200/14
Inventor 李世红
Owner 济南秦朕食品科技有限公司
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