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Chili sauce and preparation method thereof

A chili sauce and chili technology, applied in climate change adaptation, food science and other directions, can solve problems such as unsatisfactory health food requirements, greasy, etc., and achieve the effects of delicate taste, fragrant smell and high soybean protein content

Inactive Publication Date: 2019-05-03
郑井元
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The chili sauce sold on the market has many additives and is relatively greasy, which does not meet people's needs for healthy food

Method used

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  • Chili sauce and preparation method thereof
  • Chili sauce and preparation method thereof
  • Chili sauce and preparation method thereof

Examples

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Embodiment Construction

[0033] The present invention will be further described below in conjunction with the inventor's specific research examples. It should be understood that these examples are only used to illustrate the present invention and are not intended to limit the scope of the present invention. In addition, it should be understood that after reading the teachings of the present invention, those skilled in the art can make various modifications or changes to the present invention, and these equivalent forms also fall within the scope defined by the appended claims of the present application.

[0034] Tools for making:

[0035] 1. One fully enclosed fermentation room, about ten square meters, with built-in storage racks, about 1m in length, 1.5m in height, and each small layer is about 30mm high, with a total of five floors.

[0036] 2. Bamboo products: 10 or several non-porous bamboo plaques with a diameter of 1m.

[0037] 3. One iron pan with a diameter of 35mm.

[0038] 4. One steamer...

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Abstract

The present invention relates to a chili product and particularly relates to a chili sauce and a preparation method thereof. The chili sauce is prepared from components of a chili sauce semi-finishedproduct, a wheat flour sauce semi-finished product and a soybean sauce semi-finished product at a mass ratio of (40-70):(20-30):(20-30). The selected material is fresh chilies of national geographicalindication protective crop variety "Taoling three-flavored chilies". The chilies are planted in a local variety production area-Taoling town, Xintian county, Hunan province through a traditional farming method. After the fresh chilies are harvested, fruit stem removing, fruit surface washing, chili pulping and chili semi-finished product manufacturing are conducted, then duranta repens cv. dwarfyellow leaf auxiliary fermentation, etc. are conducted, accessory materials of the flour sauce, soybean sauce, etc. are combined according to a certain ratio, and then sun-drying fermentation and camellia oil sealed packaging are conducted. The chili sauce is moderate in spiciness, crisp and fragrant, high in protein content, and delicate in mouthfeel.

Description

technical field [0001] The invention relates to chili products, in particular to a 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. 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. Each region has different local flavor chili sauce. [0003] The chili sauce sold on the market has many additives and is relatively greasy, which does not meet people's needs for healthy food. Contents of the invention [0004] For above-mentioned situation, the invention provides a kind of chilli sauce and preparation method...

Claims

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Application Information

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IPC IPC(8): A23L27/60
CPCY02A40/90
Inventor 郑金玉郑井元
Owner 郑井元
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