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Vegetable chili sauce and making method thereof

A production method and the technology of chili sauce, which are applied in the field of food processing, can solve the problems of greasy taste, insufficient nutrition, single ingredients, etc., and achieve the effect of fresh taste, simple production method and rich nutrition

Inactive Publication Date: 2017-11-07
任海蛟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the chili sauce currently on the market has a single component, greasy mouthfeel and insufficient nutrition.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Vegetable chili paste, by weight:

[0031] 8 servings of main ingredients, 4 servings of soup stock and 15 servings of vegetable dices;

[0032] Wherein, the main ingredient includes fried chopped green onion and fried pepper, and the weight ratio of the fried chopped green onion and fried pepper is 8:1;

[0033] The preparation method of the soup stock is as follows: according to the weight ratio, take 95 parts of water and heat it to boiling, add 1 part of edible salt, fully dissolve, and cool to obtain the soup stock.

[0034] The preparation method of above-mentioned vegetable hot sauce, described method comprises the following steps:

[0035] (1) Making the main ingredients: chop fresh shallots, fry them in oil, remove and drain the oil to get fried chopped green onions, fry the dried peppers in oil at 180°C for 8 minutes, remove and drain the oil to get deep-fried green onions Chili, according to the weight ratio, take 8 parts of fried green onion and 1 part of ...

Embodiment 2

[0040] Vegetable chili paste, by weight:

[0041] 12 servings of main ingredients, 5 servings of soup stock and 25 servings of vegetable dices;

[0042] Wherein, the main ingredient includes fried chopped green onion and fried pepper, and the weight ratio of the fried chopped green onion and fried pepper is 12:1;

[0043] The preparation method of the soup stock is as follows: according to the weight ratio, take 105 parts of water and heat it to boiling, add 1 part of edible salt, fully dissolve, and cool to obtain the soup stock.

[0044] The preparation method of above-mentioned vegetable hot sauce, described method comprises the following steps:

[0045] (1) Making the main ingredients: chop fresh shallots, fry them in oil, remove and drain the oil to get fried chopped green onions, fry the dried peppers in oil at 220°C for 3 minutes, remove and drain the oil to get deep-fried green onions Chili, according to the weight ratio, take 12 parts of fried green onion and 1 part...

Embodiment 3

[0050] Vegetable chili paste, by weight:

[0051] 10 parts of main ingredients, 5 parts of soup and 20 parts of vegetable grains;

[0052] Wherein, the main ingredient includes fried chopped green onion and fried pepper, and the weight ratio of the fried chopped green onion and fried pepper is 10:1;

[0053] The preparation method of the soup stock is as follows: according to the weight ratio, take 100 parts of water and heat it to boiling, add 1 part of edible salt, fully dissolve, and cool to obtain the soup stock;

[0054] The vegetable granules are made of the following raw materials in parts by weight: 8 parts of cucumber, 2 parts of coriander, 2 parts of shiitake mushroom, 2 parts of celery, 2 parts of carrot, 2 parts of lettuce and 2 parts of beans.

[0055] The preparation method of above-mentioned vegetable hot sauce, described method comprises the following steps:

[0056](1) Making the main ingredients: chop fresh green onions, put them in oil at 70°C, heat them u...

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PUM

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Abstract

The invention discloses vegetable chili sauce which is made of green onion, chilies and vegetables as main raw materials. The vegetable chili sauce is simple in making method, fresh and spicy in taste and rich in nutrition, and nutrition components of vegetables are maintained to the maximum extent; in the making process, soup made of edible salt is adopted to adjust the taste, no other complex seasoning is used, the original taste of food can be maintained to the maximum extent, and thus the vegetable chili sauce is nutrient and healthy.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a vegetable chili sauce and a preparation method thereof. Background technique [0002] Pepper is rich in vitamins, etc. Eating chili can increase appetite, strengthen physical strength, and improve symptoms such as fear of cold, frostbite, and vascular headache. Pepper contains a special substance that can accelerate metabolism, promote hormone secretion, and protect the skin. Rich in vitamin C, can control heart disease and coronary arteriosclerosis, lower cholesterol. Contains more antioxidant substances, which can prevent cancer and other chronic diseases. It can unblock the airway and treat coughs and colds. Chili can also kill parasites in the stomach and abdomen. Because capsicum is not easy to preserve for a long time, so capsicum is processed, and the capsicum sauce that can be preserved for a long time and is rich in nutrition is deeply loved by people. B...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00
CPCA23L27/60A23L33/00
Inventor 任海蛟
Owner 任海蛟
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