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Peanut and fermented soya bean chili sauce and making method thereof

A technology of chili sauce and fermented soybeans, which is applied in the field of food processing, can solve the problems of single taste, high spiciness of chili sauce, and easy to get angry, and achieve the effect of rich nutrients, strong sauce flavor, and reducing dryness and heat

Inactive Publication Date: 2018-11-16
卢化纳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention proposes a kind of chili sauce with peanut fermented soya bean and its preparation method, to solve the problem that chili sauce in the prior art is too hot, has a single taste, and is easy to get angry. The present invention proposes a kind of chili sauce with peanut fermented soybean meal, which comprises Raw materials in parts by mass: 20-30 parts of peanuts, 12-18 parts of tempeh, 3-8 parts of chili sauce, 8-15 parts of minced garlic, 12-18 parts of peanut oil, 8-15 parts of tea oil, 0.2-0.7 parts of star anise powder 0.2-0.5 parts of cinnamon powder, 0.3-0.6 parts of grass fruit powder, 0.3-0.7 parts of Luo Han Guo powder, 0.3-0.7 parts of licorice powder, 0.2-0.5 parts of rosemary, 3-6 parts of sweetener, 7-13 parts of white wine 3-6 parts of table salt

Method used

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  • Peanut and fermented soya bean chili sauce and making method thereof

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Embodiment 1

[0038] A kind of peanut bean chili sauce, comprising the following raw materials in parts by mass: 26 parts of peanuts, 15 parts of fermented soybeans, 5 parts of chili sauce, 10 parts of minced garlic, 15 parts of peanut oil, 10 parts of tea oil, 0.5 parts of star anise powder, 0.2 parts of cinnamon powder 0.3 parts of grass fruit powder, 0.5 parts of Luo Han Guo powder, 0.5 parts of licorice powder, 0.3 parts of rosemary, 3.5 parts of brown sugar, 10 parts of white wine, and 4 parts of table salt. Its method for making peanut fermented bean chili sauce comprises the following steps:

[0039] 1) After roasting the peanuts, let them dry in the air, peel and crush them;

[0040] 2) Add peanut oil and tea oil to the bottom of the pot, heat to 95°C, add minced garlic, star anise powder, cinnamon powder, grass fruit powder, Luo Han Guo powder, licorice powder and rosemary, stir well, boil for 8 minutes, and cool to room temperature;

[0041] 3) Step 2) Add the finished chili sauc...

Embodiment 2

[0044] The only difference between this embodiment and Example 1 lies in the mass parts of each component, and its preparation method is the same; a kind of peanut fermented bean chili sauce, including the following raw materials in mass parts: 30 parts of peanuts, 12 parts of fermented soybeans, and 3 parts of chili sauce , 8 parts minced garlic, 12 parts peanut oil, 15 parts tea oil, 0.2 parts star anise powder, 0.5 parts cinnamon powder, 0.6 parts grass fruit powder, 0.7 parts Luo Han Guo powder, 0.3 parts licorice powder, 0.2 parts rosemary, 3 parts brown sugar, 7 parts of white wine, 6 parts of table salt.

Embodiment 3

[0046] The only difference between this embodiment and Example 1 is the mass parts of each component, and its preparation method is the same; a kind of peanut fermented bean chili sauce, including the following raw materials in mass parts: 20 parts of peanuts, 18 parts of fermented soybeans, and 8 parts of chili sauce , 15 parts minced garlic, 18 parts peanut oil, 8 parts tea oil, 0.7 parts star anise powder, 0.2 parts cinnamon powder, 0.3 parts grass fruit powder, 0.3 parts Luo Han Guo powder, 0.7 parts licorice powder, 0.5 parts rosemary, 6 parts brown sugar, 13 parts of white wine, 3 parts of table salt.

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Abstract

The invention discloses a peanut and fermented soya bean chili sauce and a making method thereof. The peanut and fermented soya bean chili sauce comprises the following raw materials of peanuts, fermented soya beans, a chili sauce, minced garlic, peanut oil, tea oil, star anise powder, ground cinnamon, fructus tsaoko powder, fructus momordicae powder, licorice root powder, rosemary, a sweetening agent, Baijiu and table salt. The product namely the peanut and fermented soya bean chili sauce has the advantages of being fragrant and strong in sauce taste, fine and smooth in mouth feel, and the like, and people after eating the peanut and fermented soya bean chili sauce do not suffer from excessive internal heat easily.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a peanut-dried bean 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. The usual chili sauce is minced chili and pickled together with seasonings. The seasonings are usually salt, ginger and garlic. The pickled chili sauce is bright in color and can be eaten directly or mixed with vegetables. But the common ingredient of existing chili sauce is single, and taste is single; It is a big taboo for people with gastrointestinal diseases, but it is difficult to resist the temptation of taste, which will cause the stomach to be injured more and more; in addition, the existing chili sauce usually contains most of the liquid after fermentation, and after the liquid is fused with the chili, it is picked up It is more difficult at times and is usually scooped with...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/10A23L33/125
CPCA23V2002/00A23L27/60A23L33/10A23L33/125A23V2200/30A23V2200/32
Inventor 卢化纳
Owner 卢化纳
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