Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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
View PDF4 Cites 8 Cited by
  • 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, colorants, sweeteners, artificial pigments, antioxidants, etc., which affect human health.
People expect the chili sauce to be spicy but also expect it to have a richer taste. Therefore, the chili sauce products on the market are gradually unable to meet people's requirements; and some people with three high levels are not suitable for eating too greasy chili sauce

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0019] In the first step, mix 450 parts of chili powder, 180 parts of white sesame, 80 parts of half-crushed fennel, 250 parts of minced green onion, 150 parts of minced garlic, 180 parts of half-crushed peanut, 20 parts of salt, 15 parts of chicken essence, thirteen spices 10 parts are directly stirred and mixed, and then left for 30 minutes to make the taste fully mixed;

[0020] In the second step, put 500 parts of rapeseed oil in the pot for heating. When the oil is 70% hot, add 100 parts of green onion, 100 parts of ginger, 100 parts of garlic, 20 parts of bay leaves, 10 parts of cinnamon, and 20 parts of fennel grains. 30 parts of green Zanthoxylum bungeanum, 30 parts of Dahongpao Zanthoxylum bungeanum, 30 parts of dried red pepper, 15 parts of aniseed ingredients, put them all into the pan, fry until the green onion and garlic are golden yellow, filter out the solid matter, and leave the oil; ...

Embodiment 2

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

[0026] In the first step, mix 500 parts of chili powder, 150 parts of white sesame seeds, 100 parts of half crushed fennel grains, 200 parts of minced green onion, 200 parts of minced garlic, 150 parts of half crushed peanuts, 25 parts of salt, 14 parts of chicken essence, thirteen spices 14 parts are directly stirred and mixed, and then left for 20 minutes to make the taste fully mixed;

[0027] In the second step, put 500 parts of rapeseed oil in the pot for heating. When the oil is 70% hot, add 100 parts of green onion, 100 parts of ginger, 100 parts of garlic, 20 parts of bay leaves, 10 parts of cinnamon, and 20 parts of fennel grains. 30 parts of green Zanthoxylum bungeanum, 30 parts of Dahongpao Zanthoxylum bungeanum, 30 parts of dried red pepper, 15 parts of aniseed ingredients, put them all into the pan, fry until the green onion and garlic are golden yellow, filter out the solid matter, and ...

Embodiment 3

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

[0033] In the first step, mix 600 parts of chili powder, 120 parts of white sesame, 120 parts of half crushed fennel, 150 parts of minced green onion, 250 parts of minced garlic, 120 parts of half crushed peanut, 30 parts of salt, 10 parts of chicken essence, thirteen spices 15 parts are directly stirred and mixed, and then left for 25 minutes to make the taste fully mixed;

[0034] In the second step, put 500 parts of rapeseed oil in the pot for heating. When the oil is 70% hot, add 100 parts of green onion, 100 parts of ginger, 100 parts of garlic, 20 parts of bay leaves, 10 parts of cinnamon, and 20 parts of fennel grains. 30 parts of green Zanthoxylum bungeanum, 30 parts of Dahongpao Zanthoxylum bungeanum, 30 parts of dried red pepper, 15 parts of aniseed ingredients, put them all into the pan, fry until the green onion and garlic are golden yellow, filter out the solid matter, and leave the oil;...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L27/60
Inventor 吴永华
Owner 吴永华
Features
  • Generate Ideas
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com