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
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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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