Thai chili sauce and preparation method thereof

A production method and technology of Thai pepper sauce, applied in the field of chili sauce, can solve the problems of low product level, easy to get angry, waste, etc., and achieve the effects of avoiding bad changes, strong seafood flavor, and preventing easy to get angry.

Inactive Publication Date: 2016-08-17
WUHAN BUSINESS UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The annual output of Thai pepper is large, but the utilization rate is low, and the level of deep-processed products of Thai pepper is not high. In some places, there is a certain waste due to sales problems. Therefore, there is a lot of room for improvement in the use value and edible value of Thai pepper. At the same time, the food processing industry, catering industry, and ordinary households all have demands for high-quality, more suitable innovative products.
[0004] Chili sauce is a common condiment on the table, and it is in great demand, but there are problems such as single taste, easy to get angry when eating too much

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The invention provides a kind of Thai pepper sauce, comprising the following components in parts by weight:

[0037] 23 parts of Thai pepper, 10 parts of Erjintiao red pepper, 10 parts of onion, 10 parts of garlic, 7 parts of ginger, 4 parts of dried shrimp, 1.5 parts of scallop, 14 parts of salad oil, 2 parts of steamed fish soy sauce, 2 parts of Maggi fresh soy sauce 2 parts, 2 parts of chicken essence, 2 parts of monosodium glutamate, 0.8 parts of salt and 0.8 parts of white sugar. Thai pepper is extremely spicy and cannot be eaten. The combination of other spicy ingredients and seafood ingredients is used to reduce and dilute the spiciness, so that the compound taste of Thai pepper sauce is more mellow, the aftertaste is longer, and the characteristics are more distinctive.

[0038] A kind of preparation method of Thai pepper sauce, comprises the following steps:

[0039] Step 1. Wash and drain 23 parts by weight of Thai pepper, 10 parts by weight of Erjintiao red ...

Embodiment 2

[0056] The invention provides a kind of Thai pepper sauce, comprising the following components in parts by weight:

[0057] 27 parts of Thai pepper, 12 parts of Erjintiao red pepper, 12 parts of onion, 12 parts of garlic, 9 parts of ginger, 6 parts of dried shrimp, 2.5 parts of scallop, 16 parts of salad oil, 3 parts of steamed fish soy sauce, 3 parts of Maggi fresh soy sauce 3 parts of chicken essence, 3 parts of monosodium glutamate, 1.2 parts of salt and 1.2 parts of white sugar. Thai pepper is extremely spicy and cannot be eaten. The combination of other spicy ingredients and seafood ingredients is used to reduce and dilute the spiciness, so that the compound taste of Thai pepper sauce is more mellow, the aftertaste is longer, and the characteristics are more distinctive.

[0058] A kind of preparation method of Thai pepper sauce, comprises the following steps:

[0059] Step 1. Wash and drain 27 parts by weight of Thai pepper, 12 parts by weight of Erjintiao red pepper, 1...

Embodiment 3

[0076] The invention provides a kind of Thai pepper sauce, comprising the following components in parts by weight:

[0077] 25 parts of Thai pepper, 11 parts of Erjintiao red pepper, 11 parts of onion, 11 parts of garlic, 8 parts of ginger, 5 parts of dried shrimp, 2 parts of scallop, 15 parts of salad oil, 2.5 parts of steamed fish soy sauce, 2.5 parts of Maggi fresh soy sauce 2.5 parts of chicken essence, 2.5 parts of monosodium glutamate, 1 part of salt and 1 part of white sugar. Thai pepper is extremely spicy and cannot be eaten. The combination of other spicy ingredients and seafood ingredients is used to reduce and dilute the spiciness, so that the compound taste of Thai pepper sauce is more mellow, the aftertaste is longer, and the characteristics are more distinctive.

[0078] A kind of preparation method of Thai pepper sauce, comprises the following steps:

[0079] Step 1. Wash and drain 25 parts by weight of Thai pepper, 11 parts by weight of Erjintiao red pepper, 1...

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PUM

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Abstract

The invention discloses Thai chili sauce and a preparation method thereof. The Thai chili sauce comprises the following components in parts by weight: 23-27 parts of Thai chilies, 10-12 parts of red chilies with ''J'' shaped hooks on the tips, 10-12 parts of onions, 10-12 parts of garlic, 7-9 parts of fresh gingers, 4-6 parts of dried shrimp meat, 1.5-2.5 parts of dried scallops, 14-16 parts of salad oil, 2-3 parts of steamed fish soy sauce, 2-3 parts of Meijixian branded soy sauce, 2-3 parts of chicken essence, 2-3 parts of monosodium glutamate, 0.8-1.2 parts of edible salt and 0.8-1.2 parts of white sugar. The prepared Thai chili sauce is prepared from the raw materials with spicy tastes and the dried seafood raw materials, and has characteristics of being mellow in fragrance and lingering in taste.

Description

technical field [0001] The invention relates to a chili sauce. More specifically, the present invention relates to a kind of Thai pepper sauce and its preparation method. Background technique [0002] The origin of Thai pepper is Thailand, and there are many varieties. There are mainly two kinds of red and green Thai peppers, which have extremely spicy flavor characteristics. At present, Thai pepper is widely planted in Yunnan, Guangdong, Guangxi, Guizhou, Sichuan and other places in my country. The output is huge, most of which are used for catering consumption, and some are used for reprocessing to make chili products such as dried chili, pickled chili and chili sauce. [0003] The annual output of Thai pepper is large, but the utilization rate is low, and the level of deep-processed products of Thai pepper is not high. In some places, there is a certain waste due to sales problems. Therefore, there is a lot of room for improvement in the use value and edible value of Tha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/10
CPCA23V2002/00A23V2200/30
Inventor 潘东潮
Owner WUHAN BUSINESS UNIV
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