Burned pepper chilli sauce and making method thereof

A technology of chili sauce and chili, which is applied in the food field, can solve problems that have not yet appeared, and achieve the effect of excellent shelf life and spicy and full taste

Inactive Publication Date: 2017-08-18
绵阳市元祐科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, as far as is known, there is not yet a method for preparing burnt peppers that can highlight the taste of traditional burnt peppers, make its taste fuller, have a long shelf life, and be suitable for large-scale production.

Method used

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  • Burned pepper chilli sauce and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Prepare the following component raw materials in parts by weight:

[0028] 200 parts of fresh chili peppers, 22 parts of minced garlic, 8 parts of green peppercorns, 6 parts of minced lotus, 3 parts of amomum, 80 parts of tempeh, 6 parts of comfrey, 40 parts of white wine;

[0029] (2) Roast the fresh stalked peppers in step (1) until the surface is softened and black skin appears, and the area of ​​black skin accounts for 60% of the skin area of ​​the pepper; then put it in cold water quickly;

[0030] (3) Heat the cooking oil to high temperature, add the green pepper in step (1), stir-fry for 10-15 seconds, remove and discard the oil;

[0031] (4) Heat another 160 parts of cooking oil, put the amomum and comfrey in step (1), cook for 2~3 minutes, and keep the solid and cooking oil respectively;

[0032] (5) Cut the result of step (2) into sections or cubes, add the minced garlic, fermented soy sauce and white wine in step (1), the result of step (3) and the solid...

Embodiment 2

[0035] (1) Prepare the following component raw materials in parts by weight:

[0036] 180 parts of fresh capsicum, 20 parts of minced garlic, 5 parts of green peppercorns, 3 parts of minced lotus, 2 parts of amomum, 60 parts of tempeh, 5 parts of comfrey, 30 parts of white wine;

[0037] (2) Roast the fresh stalked peppers in step (1) until the surface softens and black skin appears, and the area of ​​black skin accounts for 40% of the skin area of ​​peppers; then put it in cold water quickly;

[0038] (3) Heat the cooking oil to high temperature, add the green pepper in step (1), stir-fry for 10-15 seconds, remove and discard the oil;

[0039] (4) Heat another 150 parts of edible oil, put the amomum and comfrey in step (1), boil for 2~3 minutes, and keep the solid and edible oil respectively;

[0040] (5) Cut the result of step (2) into sections or cubes, add the minced garlic, fermented soy sauce and white wine in step (1), the result of step (3) and the solid obtained in s...

Embodiment 3

[0043] (1) Prepare the following component raw materials in parts by weight:

[0044] 185 parts of fresh capsicum, 21 parts of minced garlic, 7 parts of green peppercorns, 5 parts of minced lotus, 2.5 parts of amomum, 66 parts of tempeh, 5.5 parts of comfrey, 35 parts of white wine;

[0045] (2) Roast the fresh stalked peppers in step (1) until the surface softens and black skin appears, and the area of ​​black skin accounts for 50% of the skin area of ​​the pepper; then put it in cold water quickly;

[0046] (3) Heat the cooking oil to high temperature, add the green pepper in step (1), stir-fry for 10-15 seconds, remove and discard the oil;

[0047] (4) Heat another 155 parts of cooking oil, put the amomum and comfrey in step (1), boil for 2~3 minutes, and keep the solid and cooking oil respectively;

[0048] (5) Cut the result of step (2) into sections or cubes, add the minced garlic, fermented soy sauce and white wine in step (1), the result of step (3) and the solid obta...

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Abstract

The invention provides a method for making burned pepper chilli sauce. The method comprises the following steps: selecting the following raw material components in parts by weight: 180-200 parts of fresh root-removed pepper, 20-22 parts of chopped garlic, 5-8 parts of green prickleyash, 3-6 parts of lotus fragrance powder, 2-3 parts of fructus amomi, 60-80 parts of fermented soya beans, 5-6 parts of lithospermum and 30-40 parts of liquor, respectively treating the raw materials, and mixing the raw materials; filling in a jar, thereby obtaining the product. The made burned pepper chilli sauce in the invention has outstanding burned pepper flavor and is spicy and full in taste, zero in burnt bitterness and pungent and delicious. The burned pepper chilli sauce disclosed by the invention has excellent quality guarantee period and can be preserved under normal-temperature closed conditions for 8-12 months, and the taste is not influenced.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a fire-fired chili sauce and a preparation method thereof. Background technique [0002] Roasted chili is a favorite food of the people in Southwest China. It can not only whet the appetite and promote body fluids, but also dehumidify and remove rashes to a certain extent. The usual way to burn peppers is to burn the peppers with fire to blacken the skins of the peppers, soak them in cold water, then peel off the black skins, add minced garlic, chicken essence and a small amount of sesame oil to stir. [0003] For out-of-the-box, the above approach is preferable. However, with the increasing demand for roasted peppers, ready-to-eat options no longer seem out of place. In addition, the peppers obtained by the above-mentioned common practice often contain a certain degree of unpleasant paste bitterness. [0004] At present, there are many corresponding methods for diffe...

Claims

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Application Information

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IPC IPC(8): A23L27/60
CPCA23V2002/00A23V2250/082
Inventor 陶强陶络齐
Owner 绵阳市元祐科技有限公司
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