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Special vegetable pickled chilli sauce and preparation method thereof

A kind of pickled pepper sauce, a special technology, applied in the direction of food science, etc., can solve the problem of lack of delicious vegetables and other problems, achieve the effect of scientific raw material formula, unique flavor, and ensure mass production and product quality

Inactive Publication Date: 2016-08-31
CHONGQING YOUJUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The inventor has been engaged in the research of chili sauce for a long time, and the inventor's company has also been engaged in the research and production of chili sauce for a long time. In 2011, the inventor also applied for the patent of "Chili and its preparation method with special flavor meat diced oil", and its application number is 201110392016.8. Day 2011.12.01, announcement number CN 102488183A, although the chili sauce has the characteristic flavor of diced meat, but lacks the delicious taste of vegetables

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A special vegetable pickled pepper sauce and its preparation method. Its raw materials are composed of 150-170 kg of pickled pepper grains, 6-7 kg of old ginger rice grains, 6-7 kg of garlic rice grains, 6-10 kg of monosodium glutamate, and 6 kg of chicken essence. -8 kg, 2-3 kg of pepper oil, 120-130 kg of soybean oil, 7-9 kg of special vegetable grains, 0.5-1 kg of spices; its preparation method is as follows: a. , old ginger and garlic are cut into rice grains, special vegetables are cut into peanut-sized grains, and the rest of the raw materials are taken according to the weight of kilograms and set aside; When the temperature is 180°C → Stir-fry old ginger rice grains until it becomes yellow → Add garlic rice grains → Stir-fry pickled pepper grains for 5-10 minutes → Stir-fry special vegetables until the oil is bright → Turn off the heat → Add spices → Add monosodium glutamate, monosodium glutamate, pepper oil →Mixing→Out of the pot; c. Packing, after the special v...

Embodiment 2

[0014] A kind of mushroom pickled pepper sauce and its preparation method, its raw material is composed by weight: 150-170 kg of pickled pepper grains, 6-7 kg of old ginger rice grains, 6-7 kg of garlic rice grains, 6-10 kg of monosodium glutamate, 6-10 kg of chicken essence 8 kg, 2-3 kg of pepper oil, 120-130 kg of soybean oil, 7-9 kg of special vegetable grains, 0.5-1 kg of spices; its preparation method is as follows: a. Old ginger and garlic are cut into rice grains, special vegetables are cut into peanut-sized grains, and the rest of the raw materials are taken according to the weight of kilograms and set aside; ℃ → Stir-fry old ginger rice grains until it turns yellow → Add garlic rice grains → Stir-fry pickled pepper grains for 5-10 minutes → Stir-fry special vegetables until oily → Turn off the heat → Add spices → Add monosodium glutamate, monosodium glutamate, pepper oil → Mixing → out of the pot; c. Packing, after the special vegetable pickled pepper sauce out of the...

Embodiment 3

[0016] A kind of bamboo shoot pickled pepper sauce and its preparation method, its raw material is composed by weight: 150-170 kilograms of pickled pepper grains, 6-7 kilograms of old ginger rice grains, 6-7 kilograms of garlic rice grains, 6-10 kilograms of monosodium glutamate, 6-10 kilograms of chicken essence 8 kg, 2-3 kg of pepper oil, 120-130 kg of soybean oil, 7-9 kg of special vegetable grains, 0.5-1 kg of spices; its preparation method is as follows: a. Old ginger and garlic are cut into rice grains, special vegetables are cut into peanut-sized grains, and the rest of the raw materials are taken according to the weight of kilograms and set aside; ℃ → Stir-fry old ginger rice grains until it turns yellow → Add garlic rice grains → Stir-fry pickled pepper grains for 5-10 minutes → Stir-fry special vegetables until oily → Turn off the heat → Add spices → Add monosodium glutamate, monosodium glutamate, pepper oil → Mixing → out of the pot; c. Packing, after the special ve...

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Abstract

The invention relates to a special vegetable pickled chilli sauce and a preparation method thereof. The preparation method of the special vegetable pickled chilli sauce is characterized by comprising the following raw materials by weight: 150-170 parts of pickled chilli grains, 6-7 parts of old ginger, 6-7 parts of garlic clove, 6-10 parts of monosodium glutamate, 6-8 parts of chicken essence, 2-3 parts of zanthoxylum oil, 120-130 parts of soybean oil, 7-9 parts of special vegetable grains, and 0.5-1 parts of spice. The preparation method consists of: a. material preparation; b. stir-frying; and c. packaging. According to the special vegetable pickled chilli sauce and the preparation method, the raw material formula is scientific and reasonable, the flavor is unique, the making process is exquisite, the chilli sauce has excellent color, aroma, taste and appearance, the preparation method is reasonable and practical, can ensure batch production and product quality, and has high economic and social benefits and promotion value.

Description

technical field [0001] The invention relates to chili sauce and a preparation method of chili sauce, and more particularly relates to special vegetable pickled pepper sauce and a preparation method thereof. Background technique [0002] Chili sauce, also known as chili sauce, is a condiment made with chili as the main raw material and with appropriate auxiliary materials. Condiments refer to supplementary foods that can increase the color, aroma, and taste of dishes, promote appetite, and benefit human health. At present, there are many kinds of chili sauces on the market. The raw materials and production methods of chili sauces are different in different places, and the taste and effect are different. Dozens of chili sauces and preparation methods can also be checked on the Chinese Patent Online. The inventor has been engaged in the research of chili sauce for a long time, and the inventor's company has also been engaged in the research and production of chili sauce for a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
Inventor 余家友
Owner CHONGQING YOUJUN FOOD
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