Production method of seafood chili sauce

A production method and a technology for chili sauce, applied in the field of chili processing, can solve the problems of single raw material and inability to meet people's taste needs and the like

Inactive Publication Date: 2017-01-25
广西茉莉粮油贸易有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet, aspect chili sauce, traditional chili sauce raw materia

Method used

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  • Production method of seafood chili sauce
  • Production method of seafood chili sauce

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Embodiment Construction

[0014] The present invention will be described in detail below based on specific embodiments. The illustrative embodiments and descriptions are only used to explain the present invention, but are not intended to limit the present invention.

[0015] A method for making seafood chili sauce:

[0016] Ingredients: blended oil, chili, scallop, dried shrimp, garlic, pickled bean drum, corn starch, salt, soy sauce, oil consumption.

[0017] Production steps: Hoisin sauce preparation → chili sauce material preparation → chili sauce production.

[0018] Production Method:

[0019] 1) Hoisin sauce preparation: raw materials include scallops, dried shrimps, corn starch, boiled over low heat to make hoisin sauce;

[0020] 2) Material preparation of chili sauce: a. Peel the garlic and cut into a garlic paste; b. Pick the stalks of the chili, wash and chop; c. Stir the remaining dried shrimp and scallop oil;

[0021] 3) Preparation of chili sauce: a. Add blending oil in a hot pot; b. Add garlic to mak...

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PUM

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Abstract

The invention discloses a production method of seafood chili sauce, which relates to the field of processing of chilies. The production method comprises the following steps: preparing seafood sauce: boiling the raw materials including dried scallops, small shrimps and corn starch with low flame to obtain the seafood sauce; preparing materials of the chili sauce: a. peeling garlic cloves, and cutting the garlic cloves into garlic paste; b. removing stalks of chilies, cleaning the chilies, and chopping the chilies; c. frying the surplus small shrimps and dried scallops; preparing the chili sauce: a. adding blend oil into a hot pan; b. adding the garlic paste, and frying the garlic oil; c. adding salt black beans and chilies, and boiling with low flame; d. adding the dried scallops and the small shrimps, slowly boiling with low flame until red oil is obtained; e. adding salt, oyster sauce and soy sauce, seafood sauce and other seasonings, and taking out of the pan five minutes later; and f. cooling, and bottling, wherein each bottle contains 360g of sauce. The seafood is matched with the chilies, so that the seafood chili sauce has novelty and difference, can remove the moisture and does not cause excessive internal heat; and the seafood chili sauce also has the functions of tonifying and strengthening the body, warming the stomach, fending off the cold, dispelling the wind, inducing perspiration and removing the phlegm.

Description

Technical field [0001] The invention relates to the field of chili processing, in particular to a method for making seafood chili sauce. Background technique [0002] Pepper belongs to the annual or limited perennial herbaceous plant of the Solanaceae family. Pepper is not only rich in vitamins, but also one of the five flavors. It can stimulate saliva and gastric juice secretion, and increase appetite. [0003] my country’s pepper planting area is 1.33 million hectares, which is second only to cabbage vegetables, accounting for 35% of the world’s pepper area; the total output of pepper is 28 million tons, accounting for 46% of the world’s total output of pepper; the total economic output value is 70 billion yuan, ranking among vegetables The first place, accounting for 16.67% of the world’s total vegetable output value. Pepper has become the main economic pillar crop in many provinces, cities and counties in my country. The provinces with a planting area of ​​more than 67,000 hm2...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L17/50A23L17/40
CPCA23V2002/00A23V2200/30
Inventor 李琼
Owner 广西茉莉粮油贸易有限公司
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