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Pepper sauce and preparation method thereof

A technology for chili sauce and red pepper is applied in the directions of food ingredients as taste improvers, food ingredients as odor improvers, food science and other directions, which can solve the problems of chili sauce containing meaty taste and not easy to deteriorate, and increase the taste and aroma. , The effect of long shelf life and easy availability of raw materials

Inactive Publication Date: 2019-03-22
万旺生态农业科技股份公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a chili sauce and its preparation method, thereby solving the problem that the chili sauce contains meat flavor and is not easy to deteriorate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A chili sauce and a preparation method thereof, comprising 110 parts of red pepper, 50 parts of ginger, 22 parts of garlic, 8 parts of white sesame, 10 parts of sesame oil, 20 parts of soybean oil, 10 parts of bean paste, and oil residue according to the weight ratio. 15. 5 parts white wine, 10 parts pepper, 20 parts iodized salt as raw materials, the preparation steps are as follows:

[0018] Step 1, raw material processing, wash and dry the red peppers, crush them to a size of 5-15mm, boil them in a pot for 1-3 minutes, bottle the cooked peppers; wash the ginger and garlic, crush them into a puree; other raw materials by weight Take the material and set aside.

[0019] Step 2: Prepare the oil residue, heat up the oil pan to 180-200°C, grind the raw pork to about 10mm, put it in the pan, fry until slightly yellow, remove the dripping oil on the surface through a sieve.

[0020] Step 3, stir-fry process, first add soybean oil, heat the pan to 180-200°C, add ginger and ...

Embodiment 2

[0023] A chili sauce and a preparation method thereof, comprising 120 parts of red pepper, 60 parts of ginger, 30 parts of garlic, 12 parts of white sesame, 20 parts of sesame oil, 30 parts of soybean oil, 15 parts of bean paste, and 15 parts of oil residue according to the ratio by weight. 35, 15 parts white wine, 18 parts pepper, 25 parts iodized salt as raw materials, the preparation steps are as follows:

[0024] Step 1, raw material processing, wash and dry the red peppers, crush them to a size of 5-15mm, boil them in a pot for 1-3 minutes, bottle the cooked peppers; wash the ginger and garlic, crush them into a puree; other raw materials by weight Take the material and set aside.

[0025] Step 2: Prepare the oily residue, heat up the oil pan to 180-200°C, crush the raw chicken to 15mm, put it in the pan, fry until slightly yellow, and remove the dripping oil on the surface through a sieve.

[0026] Step 3, stir-fry process, first add soybean oil, heat the pan to 180-200...

Embodiment 3

[0029] A chili sauce and a preparation method thereof, comprising 115 parts of red pepper, 65 parts of ginger, 25 parts of garlic, 10 parts of white sesame, 16 parts of sesame oil, 25 parts of soybean oil, 10 parts of bean paste, and 10 parts of oil residue according to the ratio by weight. 25, 12 parts white wine, 12 parts pepper, 22 parts iodized salt as raw materials, the preparation steps are as follows:

[0030] Step 1, raw material processing, wash and dry the red peppers, crush them to a size of 5-15mm, boil them in a pot for 1-3 minutes, bottle the cooked peppers; wash the ginger and garlic, crush them into a puree; other raw materials by weight Take the material and set aside.

[0031] Step 2: prepare oil residue, heat up the oil pan to 180-200° C., crush the raw duck meat to a thickness of 15 mm, put it in the pan, fry until slightly yellow, and remove the dripping oil on the surface through a sieve.

[0032] Step 3, stir-fry process, first add soybean oil, heat the...

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Abstract

The invention discloses a pepper sauce and a preparation method thereof. The pepper source is prepared from the following components in parts by weight according to a proportional ratio: 110 to 120 parts of red pepper, 50 to 60 parts of fresh ginger, 22 to 30 parts of garlic, 8 to 12 parts of white sesame, 10 to 20 parts of sesame oil, 20 to 30 parts of soybean oil, 10 to 15 parts of thick broad-bean sauce, 15 to 35 parts of fat dregs, 5 to 15 parts of Baijiu, 10 to 18 parts of ground pepper, and 20 to 25 parts of iodine salt. The preparation method comprises the following steps of treatment of the raw materials, preparation of the fat dredges, frying, cooling and packaging. The pepper sauce and the preparation method have the advantages that the used raw materials are simple and are easyto obtain; the pepper sauce contains the fat dredges with meat aroma, the warranty period of the fat dredges is longer, the mouth feel and aroma of the pepper sauce are increased; the preparation technology is simple, the pepper sauce is suitable for batch production, and the economic benefit and social benefit are higher.

Description

technical field [0001] The invention relates to a food and a preparation method thereof, in particular to a chili sauce and a preparation method thereof. Background technique [0002] Chili sauce is a common bibimbap sauce in southern China, which is very in line with the taste of the local people and has an appetizing and guiding effect. Moreover, it can be stored for a long time and can also be used as a daily cooking ingredient. At present, the common chili sauce on the market is the chili sauce without adding meat, which lacks the aroma of some meat and has a single spicy taste; there are also chili sauces with cooked meat, but the cooked meat is easy to deteriorate, resulting in a short shelf life of the chili sauce . [0003] The information disclosed in this Background section is only for enhancing the understanding of the general background of the present invention and should not be taken as an acknowledgment or any form of suggestion that the information constitut...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L5/10
CPCA23L27/60A23L5/11A23V2002/00A23V2200/14A23V2200/15
Inventor 何春德
Owner 万旺生态农业科技股份公司
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