Canned Korean hot pepper paste

Abstract

The invention relates to a condiment, in particular to canned Korean hot pepper paste, and belongs to the technical field of production of condiments. The canned Korean hot pepper paste is characterized by being prepared from the following raw materials in parts by weight: 25-55 parts of bean paste,10-16 parts of green peppers, 8-16 parts of white granulated sugar, 5-25 hot pepper powder, 35-45 parts of salad oil, 2-5 parts of salt, 1-5 parts of vinegar, 2-6 parts of pumpkin seeds, 1-5 parts of peanut powder, 3-9 parts of lemon juice and 2-6 parts of pineapple juice.

Description

technical field [0001] The invention relates to a condiment and a preparation method thereof. More specifically, the invention relates to canned Korean chili sauce, which belongs to the technical field of condiment production. Background technique [0002] Capsicum, Solanaceae, Capsicum, is an annual or limited perennial herb. The fruit is usually conical or oblong, green when immature, and bright red, green or purple when ripe, with red being the most common. The fruit of pepper has a spicy taste because the peel contains capsaicin, which can increase appetite. The content of vitamin C in pepper ranks first among vegetables. It originated in Mexico and was introduced to China in the late Ming Dynasty. There are also ornamental peppers, which are round, inedible, and have red and purple colors. Chili sauce is a common condiment on the table, and each region has different local flavor chili sauce. [0003] On April 23, 2014, the State Intellectual Property Office disclose...

AI Technical Summary

Problems solved by technology

[0005] The present invention aims to solve the problem of chili sauce seasoning in the prior art, and provides canned Korean chili sauce. The Korean chili sauce has a reasonable formula, coordinated flavor, fresh and refreshing flavor, and highlights the harmonious compound flavor of various flavors.