Chili sauce

A technology for chili sauce and dried chili, applied in the field of chili sauce, can solve the problems of unfavorable human health, unpleasant spiciness, monotonous taste, etc., and achieve the effects of fine taste, long shelf life and good taste.

Inactive Publication Date: 2018-02-23
游文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the chili sauce products on the market are monotonous in taste, single in nutrition, unsuitable in spiciness, and preservatives are added in order to prolong the shelf life, which is not conducive to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of chili sauce, by weight, includes the following components: A kind of chili sauce, by weight, includes the following components: 10 parts of dried chili, 18 parts of black sesame, 15 parts of cooking wine, 6 parts of ginger, peanut powder 9 parts, 10 parts of garlic, 5 parts of Banlangen, 4 parts of monosodium glutamate, 5 parts of table salt.

[0022] A kind of chili sauce, its preparation process step is as follows:

[0023] 1), weigh raw materials, and carry out pretreatment to raw materials;

[0024] Pepper: dry sorting, destemming, cleaning, drying, grinding;

[0025] Ginger: sort and clean, cut into pieces, and dry;

[0026] Garlic: sorting, peeling, cleaning, drying;

[0027] Black sesame seeds: sort, wash, and stir-fry for 30 minutes;

[0028] Peanuts: ground into powder;

[0029] Banlangen: sort and clean, cut into pieces, and dry;

[0030] Cooking wine: heating at 90-95°C for 16-24min;

[0031] 2), mix the raw materials pretreated in step 1) an...

Embodiment 2

[0036] A kind of chili sauce, by weight, comprises following composition: A kind of chili sauce, by weight, comprises following

[0037] Ingredients: 20 parts of dried chili, 10 parts of black sesame, 12 parts of cooking wine, 15 parts of ginger, 2 parts of peanut powder, 6 parts of garlic, 7 parts of Radix Radix, 2 parts of monosodium glutamate, 4 parts of table salt.

[0038] A kind of chili sauce, its preparation process step is as follows:

[0039] 1), weigh raw materials, and carry out pretreatment to raw materials;

[0040] Pepper: dry sorting, destemming, cleaning, drying, grinding;

[0041] Ginger: sort and clean, cut into pieces, and dry;

[0042] Garlic: sorting, peeling, cleaning, drying;

[0043] Black sesame seeds: sort, wash, and stir-fry for 30 minutes;

[0044] Peanuts: ground into powder;

[0045] Banlangen: sort and clean, cut into pieces, and dry;

[0046] Cooking wine: heating at 90-95°C for 16-24min;

[0047] 2), mix the raw materials pretreated in ...

Embodiment 3

[0051] A kind of chili sauce, by weight, comprises following composition: A kind of chili sauce, by weight, comprises following

[0052] Ingredients: 34 parts of dried chili, 25 parts of black sesame, 3 parts of cooking wine, 18 parts of ginger, 10 parts of peanut powder, 4 parts of garlic, 10 parts of Radix Radix, 8 parts of monosodium glutamate, 1 part of table salt.

[0053] A kind of chili sauce, its preparation process step is as follows:

[0054] 1), weigh raw materials, and carry out pretreatment to raw materials;

[0055] Pepper: dry sorting, destemming, cleaning, drying, grinding;

[0056] Ginger: sort and clean, cut into pieces, and dry;

[0057] Garlic: sorting, peeling, cleaning, drying;

[0058] Black sesame seeds: sort, wash, and stir-fry for 30 minutes;

[0059] Peanuts: ground into powder;

[0060] Banlangen: sort and clean, cut into pieces, and dry;

[0061] Cooking wine: heating at 90-95°C for 16-24min;

[0062] 2) Mix the raw materials pretreated in s...

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PUM

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Abstract

The invention discloses a chili sauce, which belongs to the field of food processing and comprises the following components in parts by weight: dried chili, black sesame, cooking wine, ginger, peanut powder, garlic, isatidis, monosodium glutamate, and table salt. The invention has a long shelf life, The chili sauce without any additives and preservatives, and adding Banlangen, has the effects of clearing away heat, detoxification, cooling blood, and relieving throat. The chili sauce is bright red in color, crisp and tender, fragrant and refreshing, and can maintain the original flavor and nutrition of chili value.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a chili sauce. Background technique [0002] Chili sauce is not only popular in many areas of our country, but a trend of eating chili sauce has also risen in the United States in recent years. More and more people have begun to praise chili sauce as a healthy diet. The latest research has found that chili sauce not only contains less calories, but also can suppress hunger. Women who add two spoons of chili sauce to their meals absorb much less calories and fat than those who do not eat chili sauce. Make women who eat chili sauce slimmer; chili sauce can also strengthen muscles, and the curcumin in chili sauce can help muscles return to normal after a lot of exercise; eating chili sauce can also make thinking quick and improve intelligence. The curcumin in it can also help the brain to clean up, thus effectively preventing the occurrence of senile dementia; chili sauce also has th...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/10
CPCA23L27/60A23L33/10A23V2002/00A23V2200/30A23V2200/314
Inventor 游文
Owner 游文
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