Chili sauce and preparing method thereof

A technology of chili sauce and chili, applied in the field of deep processing of chili, can solve the problems of high edible salt content, safety and nutritional value concerns, etc., and achieve the effect of high safety, inhibition of regeneration and metabolism

Inactive Publication Date: 2017-05-31
温明明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many varieties of chili sauce on the market, but the chili sauce on the market contains a large amount of preservatives and contains a relatively high amount of edible salt, and by adding a variety of flavors, spices and antioxidants, etc., to improve the quality of the product Flavor quality, safety and nutritional value are of concern

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A chili sauce comprises the following raw materials in parts by weight: 8 kg of chili, 0.5 kg of edible oil, 0.5 kg of minced garlic, 0.5 kg of dried yellow sauce, 0.5 kg of edible salt, 0.5 kg of sugar, 1.5 kg of vinegar, and 0.2 kg of monosodium glutamate.

[0036] The preparation method of described chilli sauce, comprises the following steps:

[0037] (1) Chop the chili peppers into chunks with a length of 8 mm to obtain chunky chili peppers, set aside;

[0038] (2) Heat the cooking oil with high heat for 1 minute, add minced garlic to the hot cooking oil and stir-fry for 1 minute, then add block pepper and continue to stir-fry for 5 minutes, then add dry yellow sauce and stir-fry for 4 minutes, then add edible salt and sugar in turn, and Stir-fry evenly, and then boil for 8 minutes to obtain the intermediate product;

[0039] (3) Add mature vinegar to the intermediate product, and boil for 12 minutes with medium heat, add monosodium glutamate after boiling to obta...

Embodiment 2

[0041] A chili sauce comprises the following raw materials in parts by weight: 10 kg of chili peppers, 1 kg of soybean oil, 1 kg of minced garlic, 1 kg of dried yellow sauce, 0.6 kg of edible salt, 1 kg of soft white sugar, 2 kg of vinegar, and 0.3 kg of monosodium glutamate.

[0042] The preparation method of described chilli sauce, comprises the following steps:

[0043] (1) Chop the peppercorns into chunks with a length of 9mm to get blocky peppercorns, set aside;

[0044] (2) Heat soybean oil on high heat for 1.5 minutes, add minced garlic to the hot soybean oil and stir-fry for 1.5 minutes, then add blocky wire pepper and continue to stir-fry for 6 minutes, then add dry yellow sauce and stir-fry for 5 minutes, then add edible salt and soft white sugar, and stir-fry evenly, and then boil for 10 minutes to obtain an intermediate product;

[0045] (3) Add mature vinegar to the intermediate product, and boil for 15 minutes with medium heat, add monosodium glutamate after boi...

Embodiment 3

[0047] A chili sauce comprises the following raw materials in parts by weight: 12 kg of chili peppers, 1.5 kg of peanut oil, 1.5 kg of minced garlic, 1.5 kg of dried yellow sauce, 0.8 kg of edible salt, 1.5 kg of soft white sugar, 2.5 kg of vinegar and 0.4 kg of monosodium glutamate.

[0048] The preparation method of described chilli sauce, comprises the following steps:

[0049] (1) Chop the peppercorns into chunks with a length of 10mm to get blocky peppercorns, set aside;

[0050] (2) Heat the peanut oil on high heat for 2 minutes, add minced garlic to the hot peanut oil and stir-fry for 2 minutes, then add block-shaped peppercorns and continue to stir-fry for 8 minutes, then add dry yellow sauce and stir-fry for 6 minutes, then add edible salt and soft white sugar in turn, and Stir-fry evenly, and then boil for 12 minutes to obtain the intermediate product;

[0051] (3) Add mature vinegar to the intermediate product, and boil for 18 minutes with medium heat, add monosodium...

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PUM

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Abstract

The invention relates to a chili sauce. The chili sauce is prepared from chilies, edible oil, minced garlic, dry yellow soybean sauce, edible salt, edible sugar, vinegar and monosodium glutamate; the preparing method comprises the following steps of mincing the chilies into blocks to obtain blocky chilies for ready use; heating the edible oil, adding the minced garlic, the blocky chilies, the dry yellow soybean sauce, the edible salt and the edible sugar into the hot edible oil, stirring evenly, and then conducting decoction to obtain an intermediate product; adding mature vinegar into the intermediate product, continuing the decoction, and adding the monosodium glutamate after the decoction to obtain the chili sauce. The chili sauce has the advantages that no additive of a preservative, an essence and the like are added in the chili sauce, the original mouthfeel and nutrition of the chilies are maintained, the salt content of the chili sauce is low, that is, the original mouthfeel and nutrition of the chilies are maintained, no side effect can be exerted on a body after long-term taking, excessive internal heat cannot be resulted in, and the safety is relatively high.

Description

technical field [0001] The invention belongs to the technical field of chili deep processing, and in particular relates to chili sauce and a preparation method thereof. Background technique [0002] Peppers (chillies), dicotyledonous Solanaceae, annual or perennial herb, native to the tropical regions of South America, and introduced to Hunan and Chu in China at the end of the Ming Dynasty; it has a spicy taste and is edible; peppers like temperature and water , hi fat; pepper nutrition is very rich, vitamin C it contains ranks first in vegetables, it is also rich in carotene, a pepper also contains about 5,000 international units of vitamin A, which can fully meet the daily needs of each person. demand. In addition, peppers also contain capsaicin, and in red and yellow peppers, sweet peppers, there is also a kind of capsanthin (capsanthin), these two components are unique to peppers, capsaicin exists in the pepper pulp, and peppers Red pigment exists in the pepper skin, w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00
Inventor 温明明
Owner 温明明
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