Pepper-flavored sauce and preparation method thereof

A technology of pepper sauce and pepper sauce, which is applied in food ingredients as taste improvers, food ingredients as taste improvers, food science, etc., can solve problems such as single taste

Inactive Publication Date: 2017-05-31
济源市欣欣餐饮有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But most of the existing spicy pot bottoms or spicy sauces are made of pepper and capsicum as raw materials, and then supplemented with other seasonings, and the taste is relatively single.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A chili-flavored sauce comprises the following components in parts by weight: 4 parts of soybean oil, 1 part of minced garlic, 10 parts of pepper sauce, 5 parts of wire pepper, 2 parts of sharp pepper and 2 parts of red pepper.

[0022] A method for preparing pepper sauce, comprising the following preparation steps:

[0023] a. Cut the bell pepper, sharp pepper and red pepper into the size of mung beans and set aside;

[0024] b. Pour soybean oil into the pot, heat the oil to 60°C, add minced garlic, raise the temperature to 100°C, and stir-fry for 5 minutes;

[0025] c. Add the wire pepper, sharp pepper and red pepper processed in step a, heat up to 120°C, and stir fry for 10 minutes;

[0026] d. Add pepper paste, heat to 120°C, and cook for 20 minutes.

Embodiment 2

[0028] A chili-flavored sauce comprises the following components in parts by weight: 5 parts of soybean oil, 2 parts of minced garlic, 11 parts of pepper sauce, 7 parts of wire pepper, 4 parts of sharp pepper and 4 parts of red pepper.

[0029] A method for preparing pepper sauce, comprising the following preparation steps:

[0030] a. Cut the bell pepper, sharp pepper and red pepper into the size of mung beans and set aside;

[0031] b. Pour soybean oil into the pot, heat the oil to 80°C, add minced garlic, raise the temperature to 100°C, and stir-fry for 10 minutes;

[0032] c. Add the thread pepper, sharp pepper and red pepper processed in step a, heat up to 140°C, and stir fry for 15 minutes;

[0033] d. Add pepper paste, heat to 130°C, and boil for 35 minutes.

Embodiment 3

[0035] A chili sauce, comprising the following components in parts by weight: 6 parts of soybean oil, 1.5 parts of minced garlic, 13 parts of pepper sauce, 9 parts of wire pepper, 6 parts of sharp pepper and 6 parts of red pepper.

[0036] A method for preparing pepper sauce, comprising the following preparation steps:

[0037] a. Cut the bell pepper, sharp pepper and red pepper into the size of mung beans and set aside;

[0038] b. Pour soybean oil into the pot, heat the oil to 100°C, add minced garlic, raise the temperature to 120°C, and stir-fry for 15 minutes;

[0039] c. Add the wire pepper, sharp pepper and red pepper processed in step a, heat up to 180°C, and stir fry for 25 minutes;

[0040] d. Add pepper paste, heat to 180°C, and boil for 30 minutes.

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PUM

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Abstract

Pepper-flavored sauce comprises the following components in parts by weight: 4-8 parts of soybean oil, 1-2 parts of minced garlic, 10-15 parts of spicy pepper sauce, 5-10 parts of linear pepper, 2-8 parts of pointed pepper and 2-8 parts of red pepper. Compared with the prior art, the pepper-flavored sauce has the advantages as follows: the pepper-flavored sauce is prepared by selecting the spicy pepper sauce, the linear pepper, the pointed pepper and the red pepper as raw materials, and then blending the soybean oil and the minced garlic in a matching manner; the pepper-flavored sauce has a composite taste of the spicy pepper sauce and integrates different peppery tastes of the linear pepper, the pointed pepper and the red pepper, so that the pepper-flavored sauce integrates spicy, peppery, fresh and fragrant tastes and has the mouth feel with a richer layering sense.

Description

technical field [0001] The invention belongs to the field of edible condiments, and in particular relates to a chili sauce and a preparation method thereof. Background technique [0002] In the southwestern region of my country, the spicy taste is a kind of taste that people love and respect, so there are many spicy hot pot bases and sauces on the market. But the bottom of existing spicy pot or spicy sauce mostly use Chinese pepper and capsicum as raw material, supplemented with other seasonings and modulate again, and taste is more single. Contents of the invention [0003] The purpose of the present invention is to provide a kind of chili sauce and preparation method thereof. [0004] Technical scheme of the present invention is specifically: [0005] A chili sauce, comprising the following components in parts by weight: 4-8 parts of soybean oil, 1-2 parts of minced garlic, 10-15 parts of pepper sauce, 5-10 parts of wire pepper, 2-8 parts of sharp pepper, Red pepper 2...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/10
CPCA23V2002/00A23V2200/14A23V2200/16
Inventor 杨战武
Owner 济源市欣欣餐饮有限公司
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