Chilli sauce and making method thereof

A technology of chili sauce and chili noodles, which is applied in the field of seasoning food, which can solve the problems of insufficient fragrance and color, unsuitable chili sauce for the three-high crowd, and general quality of condiments, etc., and achieve the effect of long aftertaste, bright color and long meaning

Inactive Publication Date: 2016-11-09
吴永华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are various processing and frying techniques of chili peppers. The seasonings made by simply frying dried chili peppers are of average quality, and are prone to problems such as dryness, lack of fragrance, and poor color.
At the same time, there are many types and patterns of chili sauce, but various additives are added, such as a large number of preservatives

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0017] Example 1

[0018] A preparation method of chili sauce includes the following steps:

[0019] The first step is to mix 450 portions of chili noodles, 180 portions of white sesame seeds, 80 portions of half-crushed fennel, 250 portions of chopped green onion, 150 portions of minced garlic, 180 portions of half-crushed peanuts, 20 portions of salt, 15 portions of chicken essence, 13 pieces Stir 10 parts directly and mix well, then let it stand for 30 minutes to make the taste fully mixed evenly;

[0020] In the second step, put 500 portions of rapeseed oil in the pot and heat it. When the oil is 70% hot, add 100 portions of green onions, 100 portions of ginger, 100 portions of garlic, 20 portions of bay leaves, 10 portions of cinnamon, and 20 portions of cumin. Servings, 30 portions of green peppercorns, 30 portions of Dahongpao peppercorns, 30 portions of dried red pepper, 15 portions of aniseed, all into the pot, fry until the onion and garlic are golden brown, filter out the...

Example Embodiment

[0024] Example 2

[0025] A preparation method of chili sauce includes the following steps:

[0026] The first step is to mix 500 portions of chili noodles, 150 portions of white sesame seeds, 100 portions of half-crushed fennel, 200 portions of chopped green onions, 200 portions of minced garlic, 150 portions of half-crushed peanuts, 25 portions of salt, 14 portions of chicken essence, 13 pieces Stir 14 parts directly and mix well, then leave it for 20 minutes to make the taste fully mixed evenly;

[0027] In the second step, put 500 portions of rapeseed oil in the pot and heat it. When the oil is 70% hot, add 100 portions of green onions, 100 portions of ginger, 100 portions of garlic, 20 portions of bay leaves, 10 portions of cinnamon, and 20 portions of cumin. Servings, 30 portions of green peppercorns, 30 portions of Dahongpao peppercorns, 30 portions of dried red pepper, 15 portions of aniseed, all into the pot, fry until the onion and garlic are golden brown, filter out the s...

Example Embodiment

[0031] Example 3

[0032] A preparation method of chili sauce includes the following steps:

[0033] The first step is to mix 600 parts of chili noodles, 120 parts of white sesame seeds, 120 parts of semi-crushed fennel, 150 parts of chopped green onions, 250 parts of minced garlic, 120 parts of semi-crushed peanuts, 30 parts of salt, 10 parts of chicken essence, 13 pieces Stir 15 parts directly and mix well, then let it stand for 25 minutes to make the taste fully mixed evenly;

[0034] In the second step, put 500 portions of rapeseed oil in the pot and heat it. When the oil is 70% hot, add 100 portions of green onions, 100 portions of ginger, 100 portions of garlic, 20 portions of bay leaves, 10 portions of cinnamon, and 20 portions of cumin. Servings, 30 portions of green peppercorns, 30 portions of Dahongpao peppercorns, 30 portions of dried red pepper, 15 portions of aniseed, all into the pot, fry until the onion and garlic are golden brown, filter out the solid matter, and lea...

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PUM

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Abstract

The invention provides chilli sauce and a making method thereof and belongs to the technical field of flavoring food. The chilli sauce is made from, by weight, 450-600 parts of chilli powder, 120-180 parts of white sesame seeds, 80-120 parts of semi-ground fennel seeds, 150-250 parts of chopped green onion, 150-250 parts of minced garlic, 120-180 parts of semi-ground peanut kernels, 20-30 parts of salt, 10-15 parts of chicken powder and 10-15 parts of thirteen spices. According the prepared chilli sauce, the oil amount is controlled to account for 3-5% of the total weight, oil and fat are low, no additive is added, and the color is bright; due to the fact that sesame seeds, peanuts and fennel are added, the aftertaste is long; no preservative of any type is added into the chilli sauce, all the raw materials are natural-color, natural and well-chosen high-quality products, and the color and taste of the chilli sauce do not change, and the chilli sauce is suitable for being eaten by all people. When the chilli sauce is placed in shade places in a light shielding mode under the condition that the chilli sauce is unopened, the storage time ranges from 12 months to 18 months.

Description

technical field [0001] The invention relates to chili sauce and a preparation method thereof, which belong to the technical field of seasoning food. Background technique [0002] Pepper is not only rich in multivitamins, but also one of the five flavors. It can stimulate the secretion of saliva and gastric juice, increase appetite and is very popular among people. At present, the chili sauce made with chili as the main raw material also has the functions of promoting appetite and invigorating the spleen and stomach, so it has gradually become one of the must-haves for people to accompany meals. [0003] Chili sauce, as a condiment commonly used in people's daily diet, is deeply loved by consumers in my country. There are various processing and frying techniques of chili peppers, but the quality of condiments made by simply frying dried chili peppers is average, and problems such as dryness, lack of fragrance, and poor color are prone to occur. Existing chili sauce kind and...

Claims

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Application Information

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IPC IPC(8): A23L27/60
Inventor 吴永华
Owner 吴永华
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