Spicy chili paste preparation process and spicy chili paste

A preparation process and technology of chili sauce, applied in the field of chili sauce, can solve the problems of short storage period, high manufacturing cost, and damage to the taste of water-based chili sauce, and achieve the effect of long storage time, rich nutrition, and delicate taste

Inactive Publication Date: 2017-08-29
巫山县福益美农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are two types of chili sauce: oil-based and water-based. Oil-based chili sauce is mainly made of raw materials such as chili and practical oil. The product has a fragrance of chili oil, which is easy to store and has a long storage time, but the manufacturing cost is relatively high.
Water-based chili sauce is mainly fermented with water and peppers. It is bright red in color and produces lactic acid, which can stimulate appetite. However, the shelf life of water-based chili sauce is short, and preservatives need to be added to prolong the shelf life, which will damage the taste of the product.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of preparation technology of spicy chili sauce, its steps are as follows:

[0024] Step 1. Raw material pretreatment:

[0025] Red pepper pretreatment: select red pepper, remove the pepper handle and pepper core; clean the red pepper after removing the pepper handle and pepper core; dry the water on the cleaned red pepper, and set aside;

[0026] Garlic and ginger pretreatment: peel the garlic and ginger, and make the garlic into mashed garlic, set aside;

[0027] Zanthoxylum bungeanum and mountain pepper pretreatment: grind the peppercorns and mountain pepper into pepper powder and mountain pepper powder, set aside;

[0028] Step 2, preparation of chili-ginger mixture: pulverize dried red pepper and peeled ginger in step 1 to obtain chili-ginger mixture;

[0029] Step 3, preparation of raw chili sauce: add iodized salt, mashed garlic, beer, Chinese prickly ash, mountain pepper and sesame oil to the chili and ginger mixture in step 2, and stir evenly to obtain ...

Embodiment 2

[0036] A kind of preparation technology of spicy chili sauce, its steps are as follows:

[0037] Step 1. Raw material pretreatment:

[0038] Red pepper pretreatment: select red pepper, remove the pepper handle and pepper core; clean the red pepper after removing the pepper handle and pepper core; dry the water on the cleaned red pepper, and set aside;

[0039] Garlic and ginger pretreatment: peel the garlic and ginger, and make the garlic into mashed garlic, set aside;

[0040] Zanthoxylum bungeanum and mountain pepper pretreatment: grind the peppercorns and mountain pepper into pepper powder and mountain pepper powder, set aside;

[0041] Step 2, preparation of chili-ginger mixture: pulverize dried red pepper and peeled ginger in step 1 to obtain chili-ginger mixture;

[0042] Step 3, preparation of raw chili sauce: add iodized salt, mashed garlic, beer, Chinese prickly ash, mountain pepper and sesame oil to the chili and ginger mixture in step 2, and stir evenly to obtain ...

Embodiment 3

[0049] A kind of preparation technology of spicy chili sauce, its steps are as follows:

[0050] Step 1. Raw material pretreatment:

[0051] Red pepper pretreatment: select red pepper, remove the pepper handle and pepper core; clean the red pepper after removing the pepper handle and pepper core; dry the water on the cleaned red pepper, and set aside;

[0052] Garlic and ginger pretreatment: peel the garlic and ginger, and make the garlic into mashed garlic, set aside;

[0053] Zanthoxylum bungeanum and mountain pepper pretreatment: grind the peppercorns and mountain pepper into pepper powder and mountain pepper powder, set aside;

[0054] Step 2, preparation of chili-ginger mixture: pulverize dried red pepper and peeled ginger in step 1 to obtain chili-ginger mixture;

[0055] Step 3, preparation of raw chili sauce: add iodized salt, mashed garlic, beer, Chinese prickly ash, mountain pepper and sesame oil to the chili and ginger mixture in step 2, and stir evenly to obtain ...

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PUM

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Abstract

The invention discloses a spicy chili paste preparation process which comprises the following steps: 1, selecting red chilies, removing chili sticks and chili nucleuses, cleaning and drying: peeling garlics and gingers and making the garlics into mashed garlic; grinding Chinese red peppers and lindera glauca into Chinese red pepper powder and lindera glauca powder; 2, crushing the red chilies dried in the step 1 and the peeled gingers to obtain a red chili and ginger mixture; 3, adding iodized salt, the mashed garlic, beer, Chinese red peppers, lindera glauca and sesame oil into the red chili and ginger mixture and uniformly stirring to obtain a chili paste raw material; 4, putting the chili paste raw material into a container to seal for 15 days; 5, unsealing the chili paste after 15 days, bottling and packaging. Spicy chili paste comprises the following components: the red chilies, the gingers, the iodized salt, the garlics, the Chinese red pepper powder, the lindera glauca powder, the sesame oil and the beer. The spicy chili paste prepared by the spicy chili paste preparation process provided by the invention is long in shelf time, free from the addition of any preservative, green, healthy, bright in color and luster, fine in mouth feeling and rich in nutrition.

Description

technical field [0001] The invention relates to the field of chili sauce, in particular to a preparation process of spicy chili sauce and the spicy chili sauce. Background technique [0002] Chili sauce is a favorite food in people's daily life. It is rich in nutrients and has the effects of increasing appetite, strengthening the spleen and stomach, dispelling rheumatism, antipyretic and analgesic, reducing fat and reducing weight, and preventing cancer. [0003] At present, chili sauce has two kinds of oil system and water system. The oil system chili sauce is mainly made of raw materials such as chili pepper and practical oil. Water-based chili sauce is mainly fermented with water and chili peppers. It is bright red in color and produces lactic acid, which can stimulate appetite. However, the shelf life of water-based chili sauce is short, and preservatives need to be added to prolong the shelf life, thereby destroying the taste of the product. Contents of the invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 唐永珍
Owner 巫山县福益美农业开发有限公司
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