Flavored chili sauce and preparation method thereof

A chili sauce and flavor technology, applied in the field of food processing, can solve the problem of single taste of chili sauce, and achieve the effect of increasing appetite, full of spicy taste and promoting digestion

Inactive Publication Date: 2018-08-17
江口县厚谊科技开发有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the problem of single taste of chili sauce in the prior art, the present invention provides a flavored chili sauce to enrich th

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The preparation method of flavor chili sauce of the present invention, comprises the following steps:

[0019] (1) Cut 30kg of scallions into filaments with a length of 2.5cm, a width of 0.3cm, and a thickness of 0.3cm, add 1.7kg of white wine at 53°, 1.3kg of sugar, and 1.8kg of plant salt, knead evenly, and marinate at room temperature for 3 hours;

[0020] (2) Remove the stalks of fresh peppers that are well grown and uniform in color, rinse them with running water for 15 minutes, drain the water, and chop 50kg of peppers. The length of chopped fresh peppers is ≤0.8cm, and the width is ≤0.5cm;

[0021] (3) Add 2kg ginger, 0.5kg fennel powder, 0.6kg cumin powder, 0.9kg grass fruit powder, 0.8kg angelica to 60kg peanut oil, heat the peanut oil to boiling, add 12kg tomato paste, 5kg sweet potato fiber, step (2 ), stir-fry for 25 minutes, stop heating, and when the temperature drops to 80°C, mix the scallions marinated in step (1), 1.8kg of minced garlic, and 0.12kg of m...

Embodiment 2

[0023] The preparation method of flavor chili sauce of the present invention, comprises the following steps:

[0024] (1) Cut 20kg of scallions into filaments of 1cm in length, 0.2cm in width and 0.2cm in thickness, add 1.2kg of white wine at 53°, 1kg of sugar, and 1.5kg of plant salt, knead evenly, and marinate at room temperature for 2 hours;

[0025] (2) Remove the stalks of fresh peppers that are well grown and uniform in color, rinse them with running water for 13 minutes, drain the water, and chop 40kg of peppers. The length of chopped fresh peppers is ≤0.5cm, and the width is ≤0.5cm;

[0026] (3) Add 1.5kg ginger, 0.3kg fennel powder, 0.4kg cumin powder, 0.7kg grass fruit powder, 0.3kg angelica to 50kg sesame oil, heat the sesame oil to boiling, add 8kg tomato paste, 4kg sweet potato fiber, step ( 2) Stir-fry the minced peppers in medium for 20 minutes, stop heating, wait until the temperature drops to 70°C, mix the scallions marinated in step (1), 1.3kg of minced garli...

Embodiment 3

[0028] The preparation method of flavor chili sauce of the present invention, comprises the following steps:

[0029] (1) Cut 25kg of scallions into filaments of 1cm in length, 0.2cm in width and 0.2cm in thickness, add 1.5kg of white wine at 53°, 1.2kg of sugar, and 1.6kg of plant salt, knead evenly, and marinate at room temperature for 2.5 hours;

[0030] (2) Remove the stalks of fresh peppers that are well grown and uniform in color, rinse them with running water for 12 minutes, drain the water, and chop 45kg of peppers. The length of minced fresh peppers is ≤0.5cm, and the width is ≤0.5cm;

[0031] (3) Add 1.8kg of ginger, 0.3kg of fennel powder, 0.4kg of cumin powder, 0.7kg of grass fruit powder, and 0.3kg of angelica to 55kg of castor oil, heat the sesame oil to boiling, add 10kg of tomato paste, 4.5kg of sweet potato fiber, Stir-fry the minced peppers in step (2) for 20 minutes, stop heating, and when the temperature drops to 70°C, mix the marinated scallions in step (1...

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PUM

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Abstract

The invention discloses a flavored chili sauce and a preparation method thereof, and belongs to the field of food processing. The preparation method comprises the following steps of firstly, shreddinglongstamen onion bulbs into shreds, adding Baijiu, white sugar and plant salt, and performing kneading and pickling; and adding fresh ginger, fennel fruit powder, cumin powder, fructus tsaoko powderand radix angelicae sinensis to the vegetable oil, performing heating to obtain a boiling state, adding chilies, tomato paste and dietary fibers, performing stir-frying, lowering the temperature, andthen performing mixing with chopped garlic and pickled longstamen onion bulbs to prepare the chili sauce. The prepared chili sauce is pleasant in fragrance, sour, crisp and refreshing in mouth feel, rich in pepperiness, glutinous and rich in nutrients, has various health-care efficacy of stimulating the appetite, promoting digestion and the like, can be directly eaten, and can also be used as seasonings.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a flavor chili sauce and a preparation method thereof. Background technique [0002] Chili sauce is a common condiment on the table, and each region has different local flavor chili sauce. There are two types of chili sauce: oil-based and water-based. The oil system is mainly made of sesame oil and chili, bright red in color, with a layer of sesame oil floating on it, which is easy to store; the water system is made of water and chili, bright red in color, which is not easy to store. Generally, to make oily chili sauce at home, first put the chili in a pot, fry it without adding oil, and grind it into powder; Before mixing well, add an appropriate amount of salt for later use; for garlic, make garlic mash according to the amount of pepper and personal preference; Put an appropriate amount of garlic into the oil pan, sauté the garlic until fragrant; when the oil cools down, add i...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L19/20A23L33/00
CPCA23L19/20A23L27/60A23L33/00
Inventor 聂胜祥
Owner 江口县厚谊科技开发有限责任公司
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