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A technology of chili sauce and fresh chili, which is applied in the field of chili sauce, can solve the problems of short shelf life, long shelf life, and long production time, and achieve the effect of long-lasting spicy and appetizing
Inactive Publication Date: 2017-01-04
GUIZHOU ZUNYI COUNTY GUISANHONG FOOD
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Abstract
Description
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Problems solved by technology
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Problems solved by technology
At present, there are two types of chili sauce: oil-based and water-based. The oil-based chili sauce is mainly made of raw materials such as chili and edible oil. The product has the aroma of chili oil, which is easy to store and has a long shelf life.
Water-based chili sauce is made by fermenting water and chili peppers. It is bright red in color and produces lactic acid, which can promote appetite. However, it takes a long time to make and has a short shelf life. Preservatives are often added to prolong the shelf life.
Method used
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Examples
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Effect test
Embodiment 1
[0010] Remove the stalk and residue of the fresh pepper, peel the garlic and ginger, then wash with water and drain. Weigh 100 kilograms of fresh pepper, 4 kilograms of Chinese prickly ash, 16 kilograms of salt, 3 kilograms of garlic, and 5 kilograms of ginger. After mixing the above raw materials, use mechanical grinding to make a slurry, put it into a large container, seal it with gauze, and place it Under the sun, ferment at room temperature for 6 days in summer, stir once a day, then bottle and store at room temperature.
Embodiment 2
[0011] Example 2 Remove the stalk and slag of the fresh pepper, peel the garlic and ginger, wash with water, and drain. Weigh 100 kg of fresh chili, 6 kg of Chinese prickly ash, 13 kg of table salt, 5 kg of garlic, and 3 kg of ginger, mix the above raw materials, grind them into a slurry with a stone mill, put them into a large container, seal with gauze, and place Under the sun, ferment at room temperature for 8 days in autumn, stir once a day, then bottle and store at room temperature.
Embodiment 3
[0013] Remove the stalk and residue of the fresh pepper, peel the garlic and ginger, then wash with water and drain. Weigh 100 kilograms of fresh pepper, 5 kilograms of Chinese prickly ash, 15 kilograms of table salt, 4 kilograms of garlic, and 4 kilograms of ginger. After mixing the above raw materials, use mechanical grinding to make a slurry, put it into a large container, seal it with gauze, and place it Under the sun, ferment at room temperature for 7 days in summer, stir once a day, then bottle and store at room temperature.
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PUM
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Abstract
The invention discloses chili pepper paste. The chili pepper paste is prepared from the following raw materials in parts by weight: 100 parts of fresh chili peppers, 4-6 parts of Chinese prickly ash, 13-16 parts of edible salt, 3-5 parts of garlic and 3-5 parts of fresh gingers. A preparation method of the chili pepper paste comprises the following steps: treating raw materials, namely removing stalks and residues from fresh chili peppers, peeling garlic and fresh gingers, carrying out thorough washing with water, and then, carrying out draining; carrying out pulping, namely mixing the treated fresh chili peppers, garlic and gingers with the Chinese prickly ash and the edible salt, and then, milling the mixture by using a stone mill or grinding the mixture by using a mechanical mill so as to prepare a pulp; and then, carrying out fermenting so as to prepare a paste, namely containing the prepared paste in a big-mouth container, sealing the container by using a gauze, placing the sealed container in the sun, carrying out fermenting at normal temperature for 6-8 days, stirring the mixture once a day, and then, bottling the fermented material and carrying out storing at normal temperature, so that the chili pepper paste is prepared. The chili pepper paste disclosed by the invention is prepared by adopting a unique traditional technology in which no oil-frying, no water-fermenting and no preservative is required. The shelf life of the prepared chili pepper paste can be up to 12 months or longer.
Description
technical field [0001] The invention relates to a seasoning food sauce, in particular to a chili sauce made from fresh chili. Background technique [0002] Chili sauce is a favorite food in people's daily life, which has the functions of increasing appetite, invigorating spleen and stomach, and dispelling rheumatism. At present, there are two types of chili sauce: oil-based and water-based. The oil-based chili sauce is mainly made of raw materials such as chili and edible oil. The product has the aroma of chili oil, is easy to store, and has a long shelf life. Water-based chili sauce is made by fermenting water and chili peppers. It is bright red in color and produces lactic acid, which can stimulate appetite. However, it takes a long time to make and has a short shelf life. Preservatives are often added to prolong the shelf life. The inventor sums up the experience of studying capsicum products for many years, and develops a kind of capsicum sauce and preparation method th...
Claims
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Application Information
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