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Making method of snail-flavored chilli paste and snail-flavored chilli paste

A production method and technology of chili sauce, applied in the direction of food science and the like, can solve the problems of not meeting people's taste needs, single raw material of chili sauce, etc., and achieve the effects of increasing edible value, delicious and unique taste, and simple production process

Inactive Publication Date: 2017-01-04
梁相斌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

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. However, the traditional chili sauce has a single raw material and cannot meet people's taste needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The preparation method of chili sauce of the present invention, comprises the steps:

[0021] A. Prepare raw materials according to the following proportions by weight: 400g edible oil, 7g xiangguo, 7g grass fruit, 1.5g clove, 2.5g star anise, 7g cinnamon, 5.5g amomum, 4.5g bay leaf, 250g minced ginger, 250g minced garlic , Doubanjiang 50g, western hot sauce 50g, snail meat 10g, chili raw material 50g, Chinese prickly ash 5g, chicken essence 5g, monosodium glutamate 3g, sugar 5g, sesame oil 50g;

[0022] B. Pour cooking oil into a pot and heat it to the preset temperature over medium heat. Add the first condiment consisting of fragrant fruit, grass fruit, clove, star anise, cinnamon bark, amomum and fragrant leaves into the pot, stir well and add medium Boil for 2 minutes;

[0023] C. Add the second condiment consisting of anise, cumin, cumin and comfrey into the pot, stir evenly and boil over medium heat until the oil boils;

[0024] D. Add the third condiment compos...

Embodiment 2

[0030] The preparation method of chili sauce of the present invention, comprises the steps:

[0031] A. Prepare raw materials according to the following proportions by weight: 500g edible oil, 7.5g fragrant fruit, 7.5g grass fruit, 2g clove, 3g star anise, 7.5g cassia bark, 6g amomum, 5g bay leaf, 280g minced ginger, 280g minced garlic, 70g bean paste, 70g western hot sauce, 20g snail meat, 70g chili raw material, 10g prickly ash, 7g chicken essence, 4g monosodium glutamate, 7g sugar, 70g sesame oil;

[0032] B. Pour cooking oil into a pot and heat it to the preset temperature over medium heat. Add the first condiment consisting of fragrant fruit, grass fruit, clove, star anise, cinnamon bark, amomum and fragrant leaves into the pot, stir well and add medium Boil for 2 minutes;

[0033] C. Add the second condiment consisting of anise, cumin, cumin and comfrey into the pot, stir evenly and boil over medium heat until the oil boils;

[0034] D. Add the third condiment composed...

Embodiment 3

[0040] The preparation method of chili sauce of the present invention, comprises the steps:

[0041] A. Raw materials are prepared according to the following proportions by weight: 550g of edible oil, 7.8g of fragrant fruit, 7.8g of grass fruit, 2.2g of clove, 2.2g of star anise, 7.8g of cinnamon, 6.2g of amomum, 5.2g of bay leaf, 290g of minced ginger, Minced garlic 290g, bean paste 80g, western hot sauce 85g, snail meat 25g, chili raw material 85g, pepper 12g, chicken essence 8g, monosodium glutamate 4.5g, sugar 9g, sesame oil 85g;

[0042] B. Pour cooking oil into a pot and heat it to the preset temperature over medium heat. Add the first condiment consisting of fragrant fruit, grass fruit, clove, star anise, cinnamon bark, amomum and fragrant leaves into the pot, stir well and add medium Boil for 3 minutes;

[0043] C. Add the second condiment consisting of anise, cumin, cumin and comfrey into the pot, stir evenly and boil over medium heat until the oil boils;

[0044] D...

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PUM

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Abstract

The invention discloses a making method of snail-flavored chilli paste. The method comprises the following steps that the snail-flavored chilli paste is prepared from, by weight, 400-600 parts of edible oil, 7-8 parts of ligusticum chuanxiong, 7-8 parts of amomum tsao-ko, 1.5-2.5 parts of clove, 2.5-3.5 parts of anise, 7-8 parts of cinnamon, 5.5-6.5 parts of fructus amomi, 4.5-5.5 parts of myrcia, 250-300 parts of minced ginger, 250-300 parts of minced garlic, 50-100 parts of thick broad-bean sauce, 50-100 parts of a western chilli paste, 10-30 parts of snail meat, 50-100 parts of chilli raw materials, 5-15 parts of pepper, 5-10 parts of chicken powder, 3-5 parts of aginomoto, 5-10 parts of sugar and 50-100 parts of sesame oil; then, classified addition is performed and stir-frying is performed to obtain the snail-flavored chilli paste. The making method of the chilli paste is simple in making technology and short in making period, does not comprise fermentation and other steps, and is suitable for homemade eating and also suitable for large-scale mass production.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing snail-flavored chili sauce and snail-flavored chili sauce prepared by the method. 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. 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 go with meals. However, the traditional chili sauce has a single raw material and cannot satisfy people's taste needs. [0003] Snail is the common name of square ring snail. It is the square ring snail or other animals of the same genus. It has the effects of clearing away heat, benefiting water, and improving eyesight. It has a unique fragrance and tastes more delicious w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L19/00A23L17/50A23L33/10
Inventor 梁相斌
Owner 梁相斌
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