Hot and spicy sauce

A technology for fragrant chili sauce and sesame oil, which is applied in the field of chili sauce and can solve the problems of chili umami loss and the like

Inactive Publication Date: 2017-01-25
杨璐
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional production process of fresh chili sauce is usually through the process of pickling or standing for natural fermentation, and the umami taste of chili is lost.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of fragrant hot sauce, comprises the raw material of following proportioning by weight:

[0017] 150-200 parts of dried chili, 50-70 parts of beef, 15-20 parts of dried yellow sauce, 25-30 parts of peanut, 50-80 parts of salad oil, 20-30 parts of sesame oil, 8-15 parts of sesame, 3-5 parts of pepper powder 10-15 parts of salt, 5-7 parts of ginger powder.

Embodiment 2

[0019] A kind of fragrant hot sauce, comprises the raw material of following proportioning by weight:

[0020] 150-200 parts of dried chili, 50-70 parts of beef, 15-20 parts of dried yellow sauce, 25-30 parts of peanut, 50-80 parts of salad oil, 20-30 parts of sesame oil, 8-15 parts of sesame, 3-5 parts of pepper powder 10-15 parts of salt, 5-7 parts of ginger powder.

Embodiment 3

[0022] A kind of fragrant hot sauce, comprises the raw material of following proportioning by weight:

[0023] 150-200 parts of dried chili, 50-70 parts of beef, 15-20 parts of dried yellow sauce, 25-30 parts of peanut, 50-80 parts of salad oil, 20-30 parts of sesame oil, 8-15 parts of sesame, 3-5 parts of pepper powder 10-15 parts of salt, 5-7 parts of ginger powder.

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PUM

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Abstract

The invention relates to a hot and spicy sauce, belonging to the technical field of fresh chili sauces. The invention aims to provide a chili sauce mainly prepared from fresh chilies. The technical scheme is as follows: the hot and spicy fresh chili sauce is composed of a main material and an auxiliary material in a mass ratio of 100:(1-1.1). The main material is prepared from the following raw materials in percentage by weight: 38-44% of fresh red chili, 12-16% of tomato, 4-7% of soybean sauce, 4-7% of dry yellow soybean sauce, 16-22% of peanut and 13-16% of white bean. The auxiliary material is composed of edible oil, table salt, white sugar and monosodium glutamate in a mass ratio of 10:3:1:0.5. In the fresh chili sauce, the fresh chilies only account for 40% or so of the whole main material; after the fresh chilies are stir-fried with hot oil shortly, the spice of the chilies can be well activated without influencing the fresh mouthfeel; and thus, the hot and spicy sauce has favorable palatable taste and spicy taste.

Description

technical field [0001] The invention relates to a chili sauce with a spicy taste, belonging to the technical field of chili sauce. Background technique [0002] Chili sauce is one of the most beloved condiments and accompaniments. Most chili sauces on the market are made from dried chili powder mixed with different materials. Yellow sauce, bean paste, and sweet noodle sauce contain a lot, and the amount of chili can account for more than 60%. Moreover, after being boiled in hot oil at high temperature, vitamins and other nutrients that are not resistant to high temperatures are seriously lost, and the taste is mostly spicy, lacking freshness. Paprika taste. Fresh chili sauce is a favorite condiment for people in Sichuan, Chongqing, Guizhou and other spicy areas, and it has gradually been widely accepted by people in other parts of the country in recent years. However, the traditional production process of fresh chili sauce is usually through the process of pickling or sta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
Inventor 杨璐王琦
Owner 杨璐
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