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Pickled chili sauce and making method thereof

A technology of pickled chili sauce and chili juice, which is applied in food science, food ingredients as taste improvers, etc., can solve the problems of single taste, waste of resources, and lack of consideration of processing and utilization, and achieve unique flavor, short production time, Good sensory properties

Inactive Publication Date: 2016-10-12
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, all the soy sauces on the market have a single taste and have a good room for development
Pickled peppers also have a certain fixed shape. Many people just eat the water and discard the pepper itself, without considering the little processing and utilization of the remaining part, which causes a great waste of resources.

Method used

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  • Pickled chili sauce and making method thereof
  • Pickled chili sauce and making method thereof
  • Pickled chili sauce and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Ingredients list for brewing:

[0021] 1000g of water, 250g of two vitex, 250g of millet pepper, 70g of kimchi salt, 20g of white wine, 20g of sugar

[0022] Ingredients list of auxiliary ingredients when brewing (1kg water)

[0023] 1.5g bay leaf, 1g star anise, 7.5g cinnamon bark, 2.5g fennel, 1.5g licorice, 1g clove, 5g pepper, 1.5g grass fruit, 88g ginger, 8.5g garlic, 1g lactic acid bacteria

[0024] The preparation method of described CC pickled pepper sauce, the steps are as follows:

[0025] (1) Pretreatment of raw materials: select fresh millet peppers and two vitex peppers, remove the stalks, clean them, and then dry them. The water for brewing peppers needs to be boiled and then cooled. (The ratio of millet pepper, two vitex and water is 1:1:4 by weight.)

[0026] (2) Cutting: Cut the prepared vitex into small sections, weigh the spices in proportion, and wrap them with high-temperature sterilized sterile gauze.

[0027] (3) Brewing: First dissolve the la...

experiment example

[0036] In this experimental example, the flavor of the resulting sauce was investigated and tested with regard to the selection and proportioning relationship of raw materials.

[0037] (1) Selection of main material types

[0038] Table 1: Selection of main ingredient pepper types

[0039]

[0040] It can be seen from Table 1 that millet hot pepper and Erjingtiao pepper are more common, and they have moderate spicy taste and rich VC content. Lee Kum Kee Jinzhen Light Soy Sauce is rich in umami, and the lemon juice is rich in VC and can be fully seasoned. Therefore, millet spicy, two vitex and lemon juice are selected as the main ingredients.

[0041] Erjingtiao is an important raw material in authentic Sichuan cuisine seasoning. Erjingtiao chili is different from ordinary chili peppers in that it is slightly spicy and fragrant. This product uses Erjingtiao chili that is eaten as a fresh vegetable, which has a unique fragrance without losing its spiciness. The character...

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Abstract

The invention provides a making method of pickled chili sauce. The method includes the following steps of firstly, preparing, by weight, 250 parts of two thorns pepper, 250 parts of capsicum frutescens, 70 parts of pickling salt, 20 parts of Baijiu, 20 parts of white granulated sugar, 1.5 parts of bay leaves, 1 part of anise, 7.5 parts of cinnamon, 2.5 parts of fennel, 1.5 parts of licorice root, 1 part of clove, 5 parts of Chinese prickly ash, 1.5 parts of amomum tsao-ko, 88 parts of old ginger, 8.5 parts of garlic and 1 part of lactic acid bacteria, wherein capsicum frutescens and two thorns pepper are washed and dried after bases are removed; secondly, adding water with the weight 4 times that of two thorns pepper in a fermentation tar, and conducting sealing and fermenting for 3 days at room temperature; thirdly, taking out pickled two thorns pepper and capsicum frutescens to be juiced to obtain pepper juice, taking out chili pickling liquid in the fermentation tar, and juicing fresh lemon to obtain lemon juice; fourthly, mixing chili juice, chili pickling liquid, lemon juice and light soy sauce according to the weight ratio of 24:103:35:88. The invention further provides the pickled chili sauce made through the method. The sauce is delicious in taste and simple in making method.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to pickled pepper sauce and a preparation method thereof. Background technique [0002] Soy sauce is evolved from "soy sauce". As early as more than 3,000 years ago, there were records of making soy sauce in the Zhou Dynasty. The brewing of soy sauce was discovered purely by accident. Soy sauce originated from the seasoning used by ancient Chinese emperors. The earliest soy sauce was marinated from fresh meat, which is similar to the production process of today's fish sauce. Because of its excellent flavor, it gradually spread to the people Later, it was found that soybeans were made with similar flavor and cheap, so it was widely spread and eaten. In the early days, with the spread of Buddhist monks, it spread all over the world, such as Japan, South Korea, and Southeast Asia. The production of soy sauce was a family art and secret in the early days. The brewing was mos...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50A23L27/00A23L19/20A23L19/00
CPCA23V2002/00A23V2200/16
Inventor 刘爱平戴渝美谢宏坤饶洋王婕娉王新妍米奕帆
Owner SICHUAN AGRI UNIV
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