Preparation method of chili sauce

A technology of chili sauce and red chili, which is applied in the field of food processing, can solve the problems of reducing practicability and limiting the use range of chili, and achieves the effect of being easy to accept, enriching diet, and ensuring nutritional value

Inactive Publication Date: 2018-04-20
昝节
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, affected by the production process method, the scope of use of capsicum is greatly limited and its practicality is reduced.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of chili sauce preparation method, comprises the following steps:

[0019] Step 1: Select fresh red peppers, remove the stalks of the red peppers, keep the pepper seeds in the red peppers, wash them with clean water, drain the water, and chop into pieces;

[0020] Step 2: Grind corn, rice, glutinous rice, salt and Chinese pepper into powder, and mix the ground powder evenly, then add 250 peppercorns and 31 minutes of salt to each tank, shake well and cover the tank mouth with plastic film Carry out airtight storage, store at normal temperature for 45 days and make red chili sauce;

[0021] Step 3: Add water with a specific gravity less than 5% to the mixed powder, mix evenly, and form a sticky powder slurry;

[0022] Step 4: Add the chili flakes in step 1 to the slurry in step 3 and mix thoroughly to form a semi-finished product;

[0023] Step 5: Seal the semi-finished product of step 4 in a ceramic container and place it in a cool place for 28-32 days;

[002...

Embodiment 2

[0029] A kind of chili sauce preparation method, comprises the following steps:

[0030] Step 1: Select fresh red peppers, remove the stalks of the red peppers, keep the pepper seeds in the red peppers, wash them with clean water, drain the water, and chop into pieces;

[0031] Step 2: Grind corn, rice, glutinous rice, salt and Chinese pepper into powder, and mix the ground powder evenly, then add 300 peppercorns and 38 minutes of salt to each tank, shake well and cover the tank mouth with plastic film Carry out airtight storage, store at normal temperature for 45 days and make red chili sauce;

[0032] Step 3: Add water with a specific gravity less than 5% to the mixed powder, mix evenly, and form a sticky powder slurry;

[0033] Step 4: Add the chili flakes in step 1 to the slurry in step 3 and mix thoroughly to form a semi-finished product;

[0034] Step 5: Seal the semi-finished product of step 4 in a ceramic container and place it in a cool place for 28-32 days;

[003...

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PUM

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Abstract

The invention discloses a method for preparing chili sauce, which comprises the following steps: the first step: selecting bright red peppers and chopping them into pieces; the second step: grinding corn, rice, glutinous rice, salt and Chinese prickly ash into powder, and adding 250 ~370 peppercorns and 31~43 minutes of salt to make red pepper sauce; step 3: form a sticky slurry; step 4: add the pepper flakes in step 1 to the slurry in step 3 and mix well, Form a semi-finished product; step 5: seal the semi-finished product in step 4 with a ceramic container; step 6: weigh 4 to 8 parts of salad oil, heat the oil in a frying pan to about 135 degrees, and then add peanuts 2 ~ 5 parts, 0.1 to 0.5 parts of white sugar, and 65 to 75 parts of chili sauce processed in step 2, fry for 10 minutes, then add 2 to 0.7 parts of monosodium glutamate, mix well and then start the pot; step 7: put After starting the pot in the sixth step, the finished product is obtained. The chili sauce made by the invention can be accepted by most people, has excellent taste and does not contain preservatives.

Description

technical field [0001] The invention relates to a preparation method of chili sauce, which belongs to the technical field of food processing. Background technique [0002] Chili is a food that can be used as a dish or as a condiment. The food made of chili as a condiment not only has an excellent taste, but also the chili itself is rich in nutrition and contains a variety of vitamins (vitamins A, B, C, E, K), carotene, folic acid, etc., to meet the nutritional needs, therefore, capsicum is very popular in people's daily diet. [0003] Yet in existing production, because of lacking suitable technological method, capsicum is only eaten as a kind of common vegetable or as condiment for people. As a very nutritious food, many people give up eating this food due to its single method and spicy taste. Therefore, affected by the production process method, the range of use of capsicum is greatly limited and its practicability is reduced. Contents of the invention [0004] Aiming...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 昝节
Owner 昝节
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