Pasted pepper dipping sauce and preparation method thereof

Abstract

The invention discloses a pasted pepper dipping sauce and a preparation method thereof. The pasted pepper dipping sauce contains the following raw materials in parts by weight: 180-220 parts of dry red pepper, 1-6 parts of firewood ash, 30-50 parts of table salt and 30-50 parts of sodium glutamate. The preparation method disclosed by the invention comprises the following steps: sampling the raw materials in parts by weight, putting the dry red pepper and the firewood ash into a container, and frying, burning, roasting or warming the raw materials for 2-30 minutes at 80-170 DEG C to prepare pasted pepper from the dry red pepper; mixing the pasted pepper with the table salt and sodium glutamate; and performing vacuum packaging to obtain the pasted pepper dipping sauce. The pasted pepper dipping sauce disclosed by the invention has the characteristics of being good in quality-keeping effect, convenient to use, easy to monitor the quality and favorable to health.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a paste chili dipping sauce and a preparation method thereof. Background technique [0002] Burnt chili dipping sauce is a special condiment. Most of Malatang, hot pot and home-cooked soups use burnt chili noodles made from burned chili peppers as dipping sauce. Vegetarian burnt pepper is to burn (baked, warm) dry red pepper at high temperature (baked, warm) and scorch (baked, warm) paste, or stir-fry in a container until it is burnt and burnt, and then rub it with your hands to finely grind it, or use a bamboo tube, beat it It is made by smashing it into a bowl and a mortar; in this process, seasonings such as salt, sodium glutamate, and pepper can be added and packaged to a certain extent. [0003] At present, the paste chili dipping sauce on the market has the following problems: [0004] 1. The flavor is easy to lose. The chili dipping sauce has a unique flavor due...

AI Technical Summary

Problems solved by technology

[0005] 2. Poor convenience

Authentic burnt chili dipping sauce can be made and eaten now to maximize its delicious characteristics, but nowadays people’s pace of life is accelerating, and they don’t have much energy to spend a lot of time eating authentic burnt chili dipping sauce, and they lack professional raw materials and utensils; Most of the existing burnt pepper dipping products on the market are in bulk or in bags, and the flavor has been lost, and the bagged or bulk burnt pepper noodles are inconvenient to store, and are prone to dampness, deterioration, and taste. It is difficult to achieve authentic burnt pepper dipping sauce. Standardized and industrialized supply

[0006] 3. Weak quality control

Burnt chili noodles produced according to the traditional method only have the material selection process before the dried chili is cooked, and it is difficult to carry out quality control after the noodles are made, and usually only rely on laboratory methods for spot checks; the actual situation is that damaged burnt peppers are easily mixed into and make burnt chili noodles

[0007] 4. Health hazards

In the process of making burnt chili noodles according to the traditional method, spicy and pungent chili powder will be produced, which not only pollutes the surrounding air, but also stimulates the human respiratory system, causing damage to the nasal mucosa and lungs, and even causes allergic symptoms in severe cases