Flavored chili sauce and making method thereof

A production method and technology of chili sauce, which are applied in the field of food processing, can solve problems such as inconvenient carrying and storage, limited scope of application, and insufficient unique flavor, etc., and achieve a product that is beneficial to health, convenient to carry and store, and has a delicate and smooth taste. Effect

Inactive Publication Date: 2019-01-15
蔡朝兰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, although chili sauce emerges in an endless stream, most of them use oil as the main ingredient, which is relatively greasy and fluid, and is inconvenient to carry and store; in addition, due to the lack of ingredients and production methods, the existing chili sauce has strong spicy The flavor of chili sauce covers the taste of other condiments, so that the chili sauce has only the spicy taste of chili pepper and cannot taste the fragrance of other condiments. severely restricted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A flavor chili sauce made from the following raw materials: 6000g chili noodles, 200g sesame seeds, 100g peanuts, 1000g garlic, 50g ginger, 800g salt, 20g peppercorns, 100g fennel, 20g monosodium glutamate, 300g soy sauce, 300g sauce noodles, Liquor 200g, water 800g. The sauce noodles are broad bean fermented noodles; the production method is: in winter, use high-quality broad beans with full grains, no mildew, and no insect eyes to grind them into fine powder, mix them with an appropriate amount of water, knead them into dough, and the dough does not stick to hands It is advisable not to be loose, sealed and fermented for 2 months, and it can be moldy on the surface. Flavor chili sauce described in the present embodiment, its preparation method comprises the following steps:

[0022] (1) Raw material preparation: take each raw material according to the proportioning ratio, and peel the garlic and ginger for subsequent use;

[0023] (2) Stir-fry: Stir-fry the chili no...

Embodiment 2

[0028] A kind of flavor chili sauce is made from the following raw materials in terms of weight percentage: 7000g chili noodles, 100g sesame seeds, 200g peanuts, 500g garlic, 100g ginger, 500g salt, 50g peppercorns, 50g fennel, 50g monosodium glutamate, 100g soy sauce , sauce noodles 300g, liquor 50g, water 1000g. The sauce noodles are broad bean fermented noodles; the production method is: in winter, use high-quality broad beans with full grains, no mildew, and no insect eyes to grind them into fine powder, mix them with an appropriate amount of water, knead them into dough, and the dough does not stick to hands It is advisable not to be loose, sealed and fermented for 75 days, and it can be moldy on the surface. Flavor chili sauce described in the present embodiment, its preparation method comprises the following steps:

[0029] (1) Raw material preparation: take each raw material according to the proportioning ratio, and peel the garlic and ginger for subsequent use;

[0...

Embodiment 3

[0035] A kind of flavor chili sauce, calculated by weight percentage, is made from the following raw materials: 7500g chili noodles, 50g sesame seeds, 400g peanuts, 200g garlic, 300g ginger, 300g salt, 100g peppercorns, 20g fennel, 100g monosodium glutamate, 50g soy sauce , 800g sauce noodles, 20g white wine, 1500g water. The sauce noodles are broad bean fermented noodles; the production method is: in winter, use high-quality broad beans with full grains, no mildew, and no insect eyes to grind them into fine powder, mix them with an appropriate amount of water, knead them into dough, and the dough does not stick to hands It is advisable not to be loose, sealed and fermented for 3 months, and it can be moldy on the surface. Flavor chili sauce described in the present embodiment, its preparation method comprises the following steps:

[0036] (1) Raw material preparation: take each raw material according to the proportioning ratio, and peel the garlic and ginger for subsequent u...

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PUM

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Abstract

The invention relates to a flavored chili sauce and a making method thereof, and belongs to the technical field of food processing. The flavored chili sauce is made through the following working procedures of adopting the following raw materials in percentage by weight of 60%-75% of chili powder, 0.5%-2% of sesame seeds, 1%-4% of peanuts, 2%-10% of garlic, 0.5%-3% of ginger, 3%-8% of salt, 0.2%-1%of Chinese prickly ash seeds, 0.2%-1% of fennel seeds, 0.2%-1% of monosodium glutamate, 0.5%-3% of a soy sauce, 3%-8% of fermentation flour, 0.2%-2% of Baijiu and 8%-15% of water, performing stir-frying, performing grinding to obtain powder, performing material blending, performing fermentation and the like. The made flavored chili sauce is unique in flavor, delicious and fragrant in taste, fineand smooth in mouth feel, rich in nutrients and low in hot degree, has taste of sweet fermented flour paste loved by northerners, has rich taste of a chili sauce loved by southerners, and is loved bypeople in every parts of China. The chili sauce is free from fat, is favorable for health of bodies, and is convenient to carry and store.

Description

technical field [0001] The invention relates to flavor chili sauce and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Chili is an important vegetable and condiment, especially in Yunnan, Guizhou, Sichuan and Chongqing, where it is an indispensable ingredient on the table. From a medical point of view, chili also has the effects of warming the middle and lowering qi, dispelling cold and dehumidification, opening depression and removing phlegm, eliminating food, killing insects and detoxifying. At present, there are many ways to eat capsicum, which can be made into bad capsicum, capsicum noodles, glutinous rice cake capsicum, oil capsicum, capsicum sauce, etc. There are many types of capsicums, as disclosed in the patent document CN 107751950A. The chili sauce consists of 400-600 grams of rapeseed oil, 150-250 grams of dried red pepper, 50-80 grams of tempeh, 80-150 grams of peanuts, 80-150 grams of dried white...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 蔡朝兰夏远平
Owner 蔡朝兰
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