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Spicy sauce making method

A production method and technology of spicy sauce, applied in food science and other directions, can solve the problems that the taste cannot meet the needs of gourmet food and the aroma is not enough, and achieve the effect of improving the taste and the pleasant aroma.

Inactive Publication Date: 2017-06-20
李琼芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Chili sauce is a kind of condiment commonly used by people, but the current chili sauce has insufficient fragrance due to reasons such as formula or production process, and has a strong taste of raw chili when eaten, so its taste cannot meet people's gourmet needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: a kind of fragrant hot sauce preparation method of the present invention comprises the following steps: A, after the wheat is boiled, spread flat on the flat plate class container, cover green bamboo leaf on it after airing cool, place indoor shady and cool place and place 10 Fermentation is carried out every day, and the temperature of the fermentation environment is 20-25 degrees Celsius; B, crush the red pepper and put it into the sauce tank and add salt, ginger, Chinese prickly ash and stir evenly to make chili sauce, wherein 50 grams are added to each kilogram of red pepper Salt; C, dry the wheat and grind it into wheat flour; D, put the wheat flour in the sauce tank and mix it with the chili sauce evenly, then put it in the sun for 30 days, and add 0.6 kg of wheat flour to each kilogram of chili sauce.

Embodiment 2

[0013] Embodiment 2: a kind of sweet and spicy sauce preparation method of the present invention comprises the following steps: A, after the wheat is boiled, spread flatly on the flat plate container, after airing cool, cover green bamboo leaf on it, put indoor shady and cool place and place 12 Fermentation is carried out every day, and the temperature of the fermentation environment is 20-25 degrees Celsius; B, crush the red pepper and put it into the sauce tank and add salt, ginger, Chinese prickly ash and stir evenly to make chili sauce, wherein 50 grams are added to each kilogram of red pepper Salt; C, dry the wheat and grind it into wheat flour; D, put the wheat flour in the sauce tank and mix it with the chili sauce evenly, then put it in the sun for 40 days, and add 0.8 kg of wheat flour to each kilogram of chili sauce.

Embodiment 3

[0014] Embodiment 3: a kind of fragrant chili sauce preparation method of the present invention comprises the following steps: A, after the wheat is boiled, spread flat on the flat plate container, after airing cool, cover green bamboo leaf on it, place indoor shady and cool place to place 11 Fermentation is carried out every day, and the temperature of the fermentation environment is 20-25 degrees Celsius; B, crush the red pepper and put it into the sauce tank and add salt, ginger, Chinese prickly ash and stir evenly to make chili sauce, wherein 50 grams are added to each kilogram of red pepper Salt; C, dry the wheat and grind it into wheat flour; D, put the wheat flour in the sauce tank and mix it with chili sauce evenly, and then put it in the sun for 35 days, wherein 0.7 kg of wheat flour is added to each kilogram of chili sauce.

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PUM

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Abstract

The invention discloses a method for making spicy sauce, which comprises the following steps: A. After cooking the wheat, spread it on a flat container, cover it with green bamboo leaves after it is cooled, and place it in a cool room Place it in place for 10-12 days to ferment; B. Crush the red pepper and put it into the sauce tank, add salt, ginger and Chinese prickly ash and stir it evenly to make chili sauce; C. Dry the wheat and grind it into wheat flour; D. Wheat the wheat flour Add it into the sauce tank and mix it with chili sauce evenly, then put it in the sun for 30-40 days. The invention discloses a method for making spicy sauce. The wheat flour is cooked, fermented and mildewed, and then added into chili sauce, mixed and exposed to the sun, so that the taste of chili sauce can be greatly improved. Hot sauce not only has a pleasant fragrance but also contains a variety of beneficial bacteria, which is beneficial to people's health.

Description

technical field [0001] The invention relates to a method for preparing seasoned food, in particular to a method for preparing spicy sauce. Background technique [0002] Chili sauce is a kind of condiment commonly used by people, but current chili sauce causes fragrance not enough because of reasons such as formula or manufacturing process, and there is a strong raw chili taste when eating, so its taste cannot satisfy people's gourmet needs. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for making spicy sauce with a lingering fragrance and a comfortable mouthfeel. [0004] In order to solve the above technical problems, the present invention adopts the following technical solutions: [0005] A kind of fragrant hot sauce preparation method, comprises the following steps: A, after the wheat is boiled, flat spread on the plate-like container, after airing cool, cover green bamboo leaf on it, put in indoor...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L7/104
Inventor 李琼芳
Owner 李琼芳