Chili sauce and making method thereof

A technology of chili sauce and dried chili, which is applied in the fields of climate change adaptation, function of food ingredients, food science, etc., can solve problems such as single nutrition and health impact, and achieve the effect of improving nutritional value

Inactive Publication Date: 2017-10-24
杨刚平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Chili sauce has always been the best choice for people to eat, especially when paired with steamed buns. Guarantee its shelf life, and add too much cooking oil. As we all know, too much cooking oil will have a certain impact on people's health. In addition, a single pepper will cause single nutrition.

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0020] The present invention also provides a kind of preparation method of chili sauce, it comprises the following steps:

[0021] (1) Mix peanut beans and melon seeds and pound them into small particles with a particle size of 1-3mm, set aside;

[0022] (2) Cut the shiitake mushrooms into thin strips with a width of 1-3mm, set aside;

[0023] (3) Cut the dried purslane into small pieces with a length of 5-7mm, put it in water, cook on medium heat for 1-2 minutes, take out and control the water until it does not drip, and set aside;

[0024] (4) Pour rapeseed oil into a clean frying pan. When the oil is boiled, pour in the crushed peanut beans and melon seeds in step (1), stir fry, and when the crushed powder turns slightly yellow, add the step (2) Stir-fry the shiitake mushrooms and purslane in step (3) on medium heat for 1-2 minutes;

[0025] (5) Add sweet noodle sauce, sugar, sesame oil, stir-fry over medium heat and cook for 7-10 minutes;

[0026] (6) Pour in dried chil...

Embodiment 1

[0030] Mix 3 parts of peanut beans and 3 parts of melon seeds and mash them into powder, the particle size is 1-3mm, 1 part of shiitake mushrooms, cut into thin strips with a width of 1-3mm, 1 part of dried purslane, cut into small pieces , the length is 5-7mm, put it into water, boil for 1-2 minutes on medium heat, take out and control the water until it does not drip, pour 3 parts of rapeseed oil into a clean frying pan, wait for the oil to boil, put peanuts Pour in the minced beans and melon seeds and stir fry. When the powder turns slightly yellow, add the sliced ​​mushrooms and purslane, set it on medium heat for 1-2 minutes, add 4 parts of sweet noodle sauce, 1 part of sugar, and 1 part of sesame oil , stir-fry over medium heat and boil for 7-10 minutes; pour in 4 parts of dried chili noodles, 1 part of edible salt, continue to stir-fry over medium heat for 6-7 minutes, and finally add 1 part of sesame to obtain the chili sauce.

Embodiment 2

[0032] 5 parts of dried chili noodles, 1.5 parts of sesame seeds, 4 parts of peanut beans, 4 parts of melon seeds, 2 parts of purslane, 2.5 parts of shiitake mushrooms, 1.5 parts of sesame oil, 1.5 parts of sugar, 4 parts of rapeseed oil, 1.5 parts of edible salt, sweet noodle sauce 5 servings. Identical with the method for embodiment 1, make described chili sauce.

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PUM

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Abstract

The invention relates to the technical field of chili sauce processing, in particular to a chili sauce and a making method. The chili sauce is characterized by being made from, by weight, 4-6 parts of dry chili powder, 1-2 parts of sesame, 3-5 parts of peanuts, 3-5 parts of melon seed kernels, 1-3 parts of purslane herb, 1-3 parts of shiitake mushrooms, 1-2 parts of sesame oil, 1-2 parts of white sugar, 3-5 parts of rapeseed oil, 1-2 parts of edible salt and 4-6 parts of sweet sauce made of fermented flour. The invention also provides the specific making method of the chili sauce. The chili sauce is a delicious, tasty and green sauce which does not cause excess fire, the nutritional value of the chili sauce is improved, and the chili sauce has heat-clearing, diuresis-promoting, detoxifying, inflammation-diminishing, spleen-tonifying, stomach-nourishing and anti-aging effects.

Description

technical field [0001] The invention relates to the technical field of chili sauce processing, in particular to a chili sauce and a preparation method thereof. Background technique [0002] Chili sauce has always been the best choice for people to eat, especially when paired with steamed buns. Guarantee its shelf life, and add too much cooking oil, as we all know, too much cooking oil will have a certain impact on people's health, and a single chili pepper will cause single nutrition. Contents of the invention [0003] The object of the present invention is to provide a chili sauce and a preparation method thereof, which can improve the nutritional value of the chili sauce, and have the functions of clearing away heat and dampness, detoxification, anti-inflammatory, invigorating the spleen and nourishing the stomach, and anti-aging. [0004] In order to achieve the above object, the present invention proposes a kind of capsicum, and it is formulated by weight part by foll...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L25/00A23L31/00A23L33/10
CPCA23L25/20A23L25/30A23L27/60A23L31/00A23L33/10A23V2002/00A23V2200/30A23V2200/302A23V2200/32Y02A40/90
Inventor 杨刚平
Owner 杨刚平
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