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
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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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