Formula and preparation process of preserved meat chili sauce

A preparation process and bacon technology, applied in the field of chili sauce preparation, can solve the problems of poor comfort and bad taste of chili sauce, and achieve the effects of strict formula, fine selection of materials, and comfortable eating taste.

Inactive Publication Date: 2019-04-19
贵州黔红食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing chili sauce is relatively simple in production, and most of the raw materials are directly boiled together, and the chili sauce produced by it has a bad taste and poor eating comfort

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A bacon chili, comprising the following ingredients: 500 parts of bacon, 400 parts of dried tempeh, 500 parts of dried chili, 200 parts of ginger, 500 parts of garlic, 500 parts of shallot, 50 parts of onion, 2000 parts of soybean oil, 100 parts of chicken powder, 10 parts of monosodium glutamate, 20 parts of salt, 10 parts of bean paste, 40 parts of sesame oil, 5 parts of pepper, 10 parts of pepper powder, 10 parts of sugar, 60 parts of fermented bean curd, 40 parts of peanut butter.

[0024] When the bacon chili is prepared, the following steps are included: cleaning, washing the bacon, dried tempeh, dried chili, ginger, garlic meat, shallot, and onion respectively; Put it into a pulverizer for crushing; stew, put the bacon, chicken powder, monosodium glutamate, pepper, pepper powder, and sugar into the pot together, add water to boil, the mass ratio of the added water to the bacon is 3:1, when the bacon Cook until six to seven mature, add salt, simmer for 2 hours on ...

Embodiment 2

[0026] A kind of bacon pepper, including the following ingredients: 1500 parts of bacon, 1200 parts of dried tempeh, 1500 parts of dried chili, 600 parts of ginger, 1500 parts of garlic meat, 1500 parts of shallot, 150 parts of onion, 6000 parts of soybean oil, 300 parts of chicken powder, 20 parts of monosodium glutamate, 60 parts of salt, 30 parts of bean paste, 80 parts of sesame oil, 15 parts of pepper powder, 30 parts of pepper powder, 30 parts of sugar, 72 parts of fermented bean curd, 52 parts of peanut butter.

[0027] When the bacon chili is prepared, the following steps are included: cleaning, washing the bacon, dried tempeh, dried chili, ginger, garlic meat, shallot, and onion respectively; Put it into a pulverizer for crushing; stew, put the bacon, chicken powder, monosodium glutamate, pepper, pepper powder, and sugar into the pot together, add water to boil, the mass ratio of the added water to the bacon is 3:1, when the bacon Cook until six to seven mature, add s...

Embodiment 3

[0029] A kind of bacon pepper, including the following ingredients: 750 parts of bacon, 600 parts of dried tempeh, 750 parts of dried chili, 300 parts of ginger, 750 parts of garlic, 750 parts of shallot, 75 parts of onion, 3000 parts of soybean oil, 150 parts of chicken powder, 12 parts of monosodium glutamate, 30 parts of salt, 15 parts of bean paste, 50 parts of sesame oil, 8 parts of pepper powder, 15 parts of pepper powder, 15-25 parts of sugar, 64 parts of fermented bean curd, 44 parts of peanut butter.

[0030] When the bacon chili is prepared, the following steps are included: cleaning, washing the bacon, dried tempeh, dried chili, ginger, garlic meat, shallot, and onion respectively; Put it into a pulverizer for crushing; stew, put the bacon, chicken powder, monosodium glutamate, pepper, pepper powder, and sugar into the pot together, add water to boil, the mass ratio of the added water to the bacon is 3:1, when the bacon Cook until six to seven mature, add salt, simm...

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PUM

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Abstract

The invention discloses a formula and preparation process of preserved meat chili sauce, and relates to the field of preparation of chili sauce. The chili sauce is prepared from preserved meat, driedfermented blank beans, dried chilies, ginger, garlic, shallots, onions, soybean oil, chicken powder, monosodium glutamate, salt, bean paste, sesame oil, pepper powder, paprika powder, sugar, fermentedbean curd and peanut butter. The preparation process of the preserved meat chili sauce comprises the following steps of cleaning, wherein the preserved meat, the dried fermented blank beans, the dried chilies, the ginger, the garlic, the shallots and the onions are cleaned separately; crushing, wherein the preserved meat, the dried chilies, the ginger, the garlic, the shallots and the onions areput into a crushing machine for crushing; stewing, wherein the preserved meat, the chicken powder, monosodium glutamate, the pepper powder, the paprika powder and the sugar are put into a pot, water is added for boiling, the preserved meat is taken out, and the preserved meat and preserved meat soup are prepared for use. By means of the process, various materials including the preserved meat, thechilies and the like are subjected to cleaning, crushing, stewing, frying, roller pressing, filling and other operation, the shredded met chili sauce is produced, the process is scientific and reasonable, and the taste is comfortable.

Description

technical field [0001] The invention relates to the field of preparation of chili sauce, in particular to a formula of bacon chili and a preparation process thereof. Background technique [0002] Chili sauce, also known as chili sauce, is a condiment made with chili as the main raw material and with appropriate auxiliary materials. Condiments refer to supplementary foods that can increase the color, aroma, and taste of dishes, promote appetite, and benefit human health. At present, there are many kinds of chili sauces on the market. The raw materials and production methods of chili sauces are different in different places, and the taste and effect are different. No matter it is canned chili, chili oil, chili bitter and red pigment, etc., its processed products have been popular in thousands of households: Southwest China and the middle and upper reaches of the Yangtze River are the main production areas and concentrated consumption areas of Chinese chili. Fuling mustard mu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 胡思凡
Owner 贵州黔红食品有限公司
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