Hot and sour chili sauce and preparation method thereof

A chili sauce, hot and sour technology, applied in the field of food processing, can solve the problem of chili sauce not having sour taste, and achieve the effect of excellent taste

Inactive Publication Date: 2018-10-30
HEFEI LONGLE FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Hot and sour is a common taste, but traditional chili sauce generally does not have sour taste, so the invention provides a hot and sour chili sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A. Wash and dry 80 parts of peppers, fry them in strong oil for 2 minutes, drain them, take them out, and cut the peppers into sections;

[0030] B. 10 parts of grapes, 8 parts of oranges and 5 parts of hawthorn were washed, peeled, seeded and crushed to obtain a mixed slurry;

[0031] C. Concentrate the mixed slurry obtained in B, and concentrate to 25% of the original mixed slurry to obtain the concentrated slurry;

[0032] D. Stir and mix the capsicum segment obtained in A and the concentrated slurry obtained in C with 4 parts of table salt, 5 parts of white sugar and 3 parts of white wine, and pour it into a jar, and marinate for 20 days to obtain a hot and sour chili sauce.

[0033] Wherein, the oil used in step A is rapeseed oil; the chili pepper is Chaotian pepper; the white wine is high-grade white wine; the grapes, oranges and hawthorn are all freshly picked, free from diseases and insect pests, and the flesh is full.

Embodiment 2

[0035] A. Wash and dry 82 parts of chili peppers, fry them in strong oil for 2 minutes, take them out after draining, and cut the chili peppers into sections;

[0036] B. 12 parts of grapes, 10 parts of oranges and 6 parts of hawthorn were washed, peeled, seeded and crushed to obtain a mixed slurry;

[0037] C. the mixed slurry obtained in B is concentrated, concentrated to 27% of the original mixed slurry, and the concentrated slurry is obtained;

[0038] D. Stir and mix the capsicum section obtained in A and the concentrated slurry obtained in C with 5 parts of table salt, 5 parts of white sugar and 4 parts of white wine, and pour it into a jar, and marinate for 22 days to obtain a hot and sour chili sauce.

[0039] Wherein, the oil used in step A is rapeseed oil; the chili pepper is Chaotian pepper; the white wine is high-grade white wine; the grapes, oranges and hawthorn are all freshly picked, free from diseases and insect pests, and the flesh is full.

Embodiment 3

[0041] A. Wash and dry 86 parts of peppers, fry them in strong oil for 3 minutes, take them out after draining, and cut the peppers into sections;

[0042] B. 115 parts of grapes, 12 parts of oranges and 7 parts of hawthorn were washed, peeled, seeded and crushed to obtain a mixed slurry;

[0043] C. the mixed slurry obtained in B is concentrated, concentrated to 28% of the original mixed slurry, and the concentrated slurry is obtained;

[0044] D. Stir and mix the capsicum segment obtained in A and the concentrated slurry obtained in C with 7 parts of table salt, 7 parts of white sugar and 5 parts of white wine, and pour it into a jar, and marinate for 25 days to obtain a hot and sour chili sauce.

[0045] Wherein, the oil used in step A is rapeseed oil; the chili pepper is Chaotian pepper; the white wine is high-grade white wine; the grapes, oranges and hawthorn are all freshly picked, free from diseases and insect pests, and the flesh is full.

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PUM

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Abstract

The invention provides hot and sour chili sauce and a preparation method thereof. The hot and sour chili sauce is prepared by the following raw materials in part by weight: 80-90 parts of chill, 4-8 parts of table salt, 5-7 parts of whiter sugar, 3-5 parts of liquor, 10-15 parts of grape, 8-12 parts of orange and 5-8 parts of hawthorn. The hot and sour chili sauce is prepared by taking the chill,the grape, the orange and the hawthorn as raw materials, which is excellent in taste, rich in multiple nutrients and suitable for both old people and young people.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a hot and sour chili sauce and a preparation method thereof. Background technique [0002] Chili sauce is a sauce made from chili peppers, which is a common condiment on the table. Most of them are in Hunan, and there are two kinds of oil and water. The oil system is made of sesame oil and chili pepper, the color is bright red, and there is a layer of sesame oil floating on it, which is easy to preserve. [0003] The water system is made of water and chili, the color is bright red, garlic, ginger, sugar, salt are added, it can be preserved for a long time, and the taste is more delicious. [0004] Chili sauce has the following effects: [0005] 1. Antipyretic and analgesic: Pepper is pungent and warm, can lower body temperature through sweating, and relieve muscle pain, so it has a strong antipyretic and analgesic effect. [0006] 2. Prevention of cancer: Capsaicin, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00A23L19/20
CPCA23V2002/00A23L19/20A23L27/60A23L33/00A23V2200/30
Inventor 吴和建
Owner HEFEI LONGLE FOODS
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