Fermented soya bean flavored chili sauce and making method thereof
A technology of chili sauce and fermented soybeans, which is applied in the direction of food ingredients as odor improvers, food ingredients as taste improvers, food ingredients as taste improvers, etc., which can solve the problem of inability to meet diversified needs, single variety of chili sauce, and rare chili sauce and other problems, to achieve the effect of protecting the stomach, unique taste, and more mellow fragrance
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Embodiment 1
[0030] A chili sauce with fermented soya bean flavor is prepared from the following raw materials in parts by weight: 200 parts of fresh red pepper with stalks, 20 parts of salt, 10 parts of garlic, 20 parts of ginger, 100 parts of fresh sword bean, 20 parts of tempeh, and 30 parts of edible oil , 1 part of chicken essence, 2 parts of star anise powder, 2 parts of cinnamon powder, 2 parts of pepper powder, 2 parts of cumin powder, 2 parts of chili powder, 2 parts of radish seed, 1 part of tangerine peel powder, 10 parts of sesame oil, 10 parts of white wine, rock sugar 20 parts, 1 part Kaempferum, 1 part Fragrant Leaf, 1 part Amomum.
[0031] The preparation method of described fermented soya bean flavor chili sauce, comprises the following steps:
[0032] (1) Weigh the fresh red peppers with peduncles according to the above parts by weight, wash them, drain the water, and sun-dry them for 2-3 days; remove the peduncles, and cut them into pieces of 3-4 cm square.
[0033] (2)...
Embodiment 2
[0041] A chili sauce with fermented soybean flavor is made from the following raw materials in parts by weight: 250 parts of fresh red pepper with stalks, 250 parts of salt, 13 parts of garlic, 22 parts of ginger, 130 parts of fresh sword bean, 280 parts of fermented soya bean, and 350 parts of cooking oil , 1 part of chicken essence, 3 parts of star anise powder, 3 parts of cinnamon powder, 3 parts of pepper powder, 3 parts of cumin powder, 4 parts of chili powder, 2 parts of radish seed, 1 part of tangerine peel powder, 15 parts of sesame oil, 15 parts of white wine, rock sugar 25 parts, 2 parts of kaempferum, 1 part of fragrant leaves, 2 parts of amomum.
[0042] The preparation method of described fermented soya bean flavor chili sauce, comprises the following steps:
[0043] (1) Weigh the fresh red peppers with peduncles according to the above parts by weight, wash them, drain the water, and sun-dry them for 2-3 days; remove the peduncles, and cut them into pieces of 3-4 ...
Embodiment 3
[0052] A soybean-flavored chili sauce made from the following raw materials in parts by weight: 00 parts of fresh red pepper with stalks, 30 parts of salt, 15 parts of garlic, 30 parts of ginger, 140 parts of fresh sword beans, 30 parts of fermented soybeans, and 40 parts of edible oil , 2 parts of chicken essence, 4 parts of star anise powder, 4 parts of cinnamon powder, 4 parts of pepper powder, 4 parts of cumin powder, 4 parts of chili powder, 3 parts of radish seed, 2 parts of tangerine peel powder, 15 parts of sesame oil, 15 parts of white wine, rock sugar 25 parts, 2 parts of kaempferum, 2 parts of fragrant leaves, 2 parts of amomum.
[0053] The preparation method of described fermented soya bean flavor chili sauce, comprises the following steps:
[0054] (1) Weigh the fresh red peppers with peduncles according to the above parts by weight, wash them, drain the water, and sun-dry them for 2-3 days; remove the peduncles, and cut them into pieces of 3-4 cm square.
[005...
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