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Walnut chilli paste and preparation method thereof

A chili sauce and walnut technology, applied in the direction of food science, etc., can solve the problems of waste of resources, affecting the taste of walnut products, etc., and achieve the effect of simple production, better taste and simple steps

Inactive Publication Date: 2017-05-31
新疆林科院经济林研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Not only that, walnuts also contain a large amount of polyphenols and flavonoids with health functions such as lowering blood fat, lowering cholesterol, preventing atherosclerosis, and delaying aging. More than 90% of the polyphenols in walnuts that are beneficial to the human body are anti-inflammatory The oxidized substances are mainly concentrated in the seed coat, but the active ingredients such as polyphenols rich in the walnut seed coat have certain anti-nutritional properties. When polyphenols combine with salivary proteins, the epithelial cells of the tongue will shrink, resulting in an astringent taste and affecting the taste. The taste of walnut products, many walnut processed products usually have to remove the walnut inner testa to increase the taste and color protection, resulting in a great waste of resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of walnut chili sauce, its recipe is: 200g of walnut kernels, 1kg of beef, 500g of dried peppers, 50g of white sesame seeds, 100g of green onions, 100g of ginger, 100g of garlic, 500g of soybean paste, and 1.5L of cooking oil.

[0019] A kind of preparation method of walnut chili sauce of the present invention comprises the following steps:

[0020] Step 1, take each raw material according to the formula of the present invention, and set aside;

[0021] Step 2. Crush the walnut kernels into small pieces of about 0.5cm for later use;

[0022] Step 3. Put the dried chili into the pot, add water and boil on high heat, cook on low heat for 10 minutes, remove and let cool, then chop and set aside;

[0023] Step 4. Mince fresh beef, scallions, ginger and garlic for later use;

[0024] Step 5. Add cooking oil to the wok, heat it, add minced fresh beef, stir-fry until the beef is cooked through, add minced green onions, ginger, garlic to the wok, stir-fry and stir even...

Embodiment 2

[0026] A kind of walnut chili sauce, its recipe is: 300g of walnut kernels, 1kg of beef, 500g of dried peppers, 50g of white sesame seeds, 100g of green onions, 100g of ginger, 200g of garlic, 800g of soybean paste, and 1.5L of cooking oil.

[0027] A kind of preparation method of walnut chili sauce of the present invention comprises the following steps:

[0028] Step 1, take each raw material according to the formula of the present invention, and set aside;

[0029] Step 2. Crush the walnut kernels into small pieces of about 0.5cm for later use;

[0030] Step 3. Put the dried peppers into a pot, add water, boil on high heat, cook on low heat for 15 minutes, remove and let cool, then chop and set aside;

[0031] Step 4. Mince fresh beef, scallions, ginger and garlic for later use;

[0032] Step 5. Add cooking oil to the wok, heat it, add minced fresh beef, stir-fry until the beef is cooked through, add minced green onions, ginger, garlic to the wok, stir-fry and stir evenly;...

Embodiment 3

[0034] A kind of walnut chili sauce, its recipe is: 400g of walnut kernels, 2kg of beef, 1000g of dried peppers, 100g of white sesame seeds, 150g of green onions, 150g of ginger, 200g of garlic, 800g of soybean paste, and 2L of cooking oil.

[0035] A kind of preparation method of walnut chili sauce of the present invention comprises the following steps:

[0036] Step 1, take each raw material according to the formula of the present invention, and set aside;

[0037] Step 2. Crush the walnut kernels into small pieces of about 0.5cm for later use;

[0038] Step 3. Put the dried chilies into a pot, add water, boil on high heat, cook on low heat for 20 minutes, remove and let cool, then chop and set aside;

[0039] Step 4. Mince fresh beef, scallions, ginger and garlic for later use;

[0040] Step 5. Add cooking oil to the wok, heat it, add minced fresh beef, stir-fry until the beef is cooked through, add minced green onions, ginger, garlic to the wok, stir-fry and stir evenly;...

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Abstract

The invention discloses walnut chilli paste and a preparation method thereof and belongs to the technical field of foods. The walnut chilli paste is prepared from 200-400 g of walnut kernels, 1-2 kg of beef, 500-1000 g of chillies, 50-100 g of white sesame seeds, 100-150 g of allium fistulosum, 100-150 g of fresh ginger, 100-200 g of garlic, 500-800 g of salted and fermented soya paste and 1.5-2 L of edible oil. The walnut chilli paste is easy to prepare and simple in step, the walnut kernels serve as main materials, and the walnut chilli paste special in taste is prepared in different proportion under the assistance of the edible oil, the garlic, the chillies, the allium fistulosum and the like, so that the ingredients of the paste is richer, and the mouthfeel is better.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to a walnut chili sauce and a preparation method thereof. Background technique [0002] Chili sauce is a common condiment on the table, and each region has different local flavor chili sauce. Generally, in the process of making chili sauce, put the chili in the pot, sauté until fragrant (without adding oil), grind it into powder (you can cut it with a knife, the more crushed the better, the pepper powder (also cooked in a non-oily pot, it has a fragrance) , and then make it into powder), garlic (according to the amount of chili and personal preference). The above seasonings, garlic and vinegar are finally put in the pan and put in oil (the amount of oil depends on the amount of chili, it can be done without chili), and directly put sesame oil It’s okay, it’s better after heating, let the oil cool, and mix it into the chili. Then stir, add garlic and vinegar, after mixing, put it in a gl...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L25/00A23L19/00
Inventor 黄闽敏张强王国安姚世军宁万军王蕾阿卜杜许库尔·牙合甫
Owner 新疆林科院经济林研究所
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