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Chili sauce and making method thereof

A technology of chili sauce and dried chili, applied in the direction of food science, etc., can solve the problems of single taste and unfavorable health, and achieve the effect of increasing nutritional value, being beneficial to health and long-term preservation.

Inactive Publication Date: 2018-06-15
袁俊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the chili sauces sold in the market are spicy, which discourages people who like to eat chili sauce but are afraid of spicy food; while the taste of chili sauce with lighter spicy taste is relatively single; A lot of monosodium glutamate is added to the sauce, which is not good for your health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0022] The technical solutions in the embodiments of the present invention will be described clearly and completely below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments.

[0023] Table 1 Preparation Examples 1-7 Raw Material Proportion Table

[0024] raw material

Preparation Example 1

Preparation Example 2

Preparation Example 3

Preparation Example 4

Preparation Example 5

Preparation Example 6

Preparation Example 7

dried chili peppers

20 servings

25 servings

30 servings

20 servings

30 servings

25 servings

25 servings

edible oil

20 servings

25 servings

30 servings

30 servings

20 servings

20 servings

30 servings

dried mushroom powder

0.8 parts

1 serving

1.5 servings

0.8 parts

1.5 servings

0.8 parts

1.5 servings

salt

1 serving

1.3 servings

1....

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PUM

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Abstract

The invention discloses a chili sauce and a making method thereof. The chili sauce is made from the following raw materials in parts by weight of 20-30 parts of broken dried chilies, 20-30 parts of edible oil, 0.8-1.5 parts of mushroom dry powder, 1-1.5 parts of table salt, 5-7 parts of a light soy sauce, 3-5 parts of a thick broad-bean sauce, 3-5 parts of oyster sauce, 2-4 parts of star anise powder, 6-9 parts of dried pineapple granules and 4-7 parts of deep-fried green beans. The chili sauce is moderate in pepperiness, fresh and delicious in taste without addition of monosodium glutamate, light in fruity flavor, light in sour and sweet taste, and suitable for taste of common people.

Description

technical field [0001] The invention relates to the field of chili sauce processing, in particular to a chili sauce and a preparation method thereof. Background technique [0002] Chili sauce is a favorite food in people's daily life, which has the functions of increasing appetite, strengthening the spleen and stomach, and eliminating rheumatism. At present, most of the chili sauces on the market are spicy, which makes people who like to eat chili sauces discouraged; and the chili sauces with less spicy taste are relatively simple in taste; and most of the chili sauces currently available in the market increase the umami flavor. A lot of monosodium glutamate is added to the sauce, which is not good for health. SUMMARY OF THE INVENTION [0003] The purpose of the present invention is to propose a chili sauce and a preparation method thereof, so as to provide a chili sauce with special taste and mild spicy taste. [0004] In order to solve the above problems, the present i...

Claims

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Application Information

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