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Chili water dipping seasoning products and preparation method thereof

A condiment and chili technology, which is applied in the field of chili seasoning dipped in water and its preparation, can solve the problems of affecting the taste of finished products, not conforming to the concept of healthy diet, and dipping in water is greasy, etc.

Inactive Publication Date: 2017-02-15
怒江福源生物有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The current dipping water is mainly made of chili powder, pepper, salt, monosodium glutamate, ginger, garlic or other seasonings mixed together by adding cooked oil. Spicy, which affects the taste of the finished product
And because a lot of oil needs to be used in the dipping water preparation process, it will also cause the dipping water to be too greasy, which does not conform to the healthy eating concept pursued by modern people
Therefore, the existing dipping water mainly has the defects of being too greasy and lacking in taste, and it is easy to get angry after eating, which affects diners' desire for delicious food, thereby limiting the promotion and application of dipping water

Method used

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  • Chili water dipping seasoning products and preparation method thereof
  • Chili water dipping seasoning products and preparation method thereof
  • Chili water dipping seasoning products and preparation method thereof

Examples

Experimental program
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preparation example Construction

[0029] The present invention provides a kind of preparation method of chili dipped seasoning described in above-mentioned technical scheme, comprises the following steps:

[0030] a. Heat pear wood ash to 75-85°C, mix and stir-fry with chili, and crush the fried chili to 0.2-0.5mm to obtain chili powder;

[0031] b. Grinding sesame, coriander, green onion, garlic and Chinese prickly ash to 0.2-0.3 mm to obtain mixture powder;

[0032] c. Mix the chili powder obtained in step a, the mixture powder obtained in step b with salt and monosodium glutamate to obtain the chili seasoning dipped in water;

[0033] The steps a and b are not limited in time order.

[0034] In the present invention, the pear firewood ash is heated to 75-85°C, preferably 80°C. In the present invention, the pear wood ash in the step a is fired from pear wood, and the pear wood is preferably specifically selected from white pear trees or sand pear trees. Pear firewood ash has the effect of clearing away he...

Embodiment 1

[0047] Heat the pear wood ash made of white pear wood to 75°C, mix and fry 70 parts of peppers at 75°C, and crush the fried peppers to 0.2mm to obtain chili powder;

[0048] 5 parts of coriander, 4 parts of green onion, 1 part of garlic, 1 part of sesame and 2 parts of Zanthoxylum bungeanum were processed by freeze-drying process and crushed to 0.2mm to obtain the mixture powder;

[0049] The obtained chili powder and mixed material powder are mixed with 30 parts of salt and 10 parts of monosodium glutamate to obtain the chili dipped seasoning.

Embodiment 2

[0051] Heat the pear wood ash made of white pear wood to 85°C, mix and fry with 100 parts of pepper at 85°C, and crush the fried pepper to 0.2mm to obtain chili powder;

[0052] 10 parts of coriander, 10 parts of green onion, 5 parts of garlic, 5 parts of sesame and 6 parts of Zanthoxylum bungeanum were processed by freeze-drying process and crushed to 0.3mm to obtain the mixture powder;

[0053]The obtained chili powder and mixture powder are mixed with 60 parts of salt and 30 parts of monosodium glutamate to obtain the chili dipped seasoning.

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Abstract

The present invention provides chili water dipping seasoning products. The seasoning products comprise the following raw materials in parts by weight: 70-100 parts of chilies, 30-60 parts of edible salt, 10-30 parts of monosodium glutamate, 5-10 parts of coriandrum sativum, 4-10 parts of shallots, 2-6 parts of Chinese prickly ash, 1-5 parts of garlics and 1-5 parts of sesame seeds. The chili water dipping seasoning products are unique in flavor, not greasy in mouthfeel, and do not easy to cause internal heat in a consumption.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a chili seasoning dipped in water and a preparation method thereof. Background technique [0002] Dipping in water refers to condiments made of various seasonings, which are deeply loved by people. Its main function is to improve the quality of dishes and meet the sensory needs of consumers, thereby stimulating appetite and improving human health. Most of the dips in the market have a single taste, and there is not much breakthrough in terms of color, aroma and taste. According to different places, the dipping water can be divided into spicy, slightly spicy and non-spicy. The dipping water of various flavors is a condiment that people cannot do without. With the improvement of people's living standards, the demand for food also increases [0003] The current dipping water is mainly made of chili powder, pepper, salt, monosodium glutamate, ginger, garlic or other seasoni...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L33/10
CPCA23V2002/00A23V2200/30
Inventor 芮茂能
Owner 怒江福源生物有限公司
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