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Making method of chili sauce

A technology of chili sauce and chili powder, applied in the direction of food science, can solve the problems of not being able to improve the freshness and deodorization of spicy sauce, and achieve the effect of promoting the secretion of digestive juice, enriching nutrition and increasing the amount of food

Inactive Publication Date: 2020-03-20
史随意
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In recent years, sauce food is a favorite condiment of people. Many people like to add some hot sauce when cooking and preparing the bottom of the pot. This can make the dishes more delicious and fragrant. Taste buds, most hot sauces are added with alcohol-containing condiments during the cooking process, but in the Islamic diet, foods that contain alcohol and have an alcohol concentration of more than 1% are inedible, so many halal food production companies make spicy sauces It can't improve the freshness and deodorize the spicy sauce very well.

Method used

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Embodiment Construction

[0013] The following will clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only some of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0014] The technical scheme that the present invention adopts is as follows: a kind of preparation method of chili sauce, comprises the following steps:

[0015] 1) Prepare ingredients: Prepare special chili powder, thirteen spice powder, salt, Sanaisi brand monosodium glutamate produced in Wuxi, Haitian brand seafood sauce, chicken oil and bottled mineral water for later use;

[0016] 2) Mix and stir and let stand: Select special chili powder, thirteen spice powder, salt and bottled mineral water, mix them and stir ...

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PUM

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Abstract

The invention discloses a making method of a chili sauce. The making method comprises the following steps of (1 ) preparing materials; (2) performing mixing, stirring and standing; (3) heating chickenoil; (4) performing stirring and decocting; and (5) continuing to perform decocting. The invention belongs to the technical field of sauce foods, and particularly provides a chili sauce which is fineand smooth in mouth feel, mellow in taste and rich in nutrients, can condition appetite, remove greasy, and promote digestion. The chili sauce which is unique in taste, can meet requirements of mostof consumers for taste and can enable people to enjoy endless aftertastes can be made.

Description

technical field [0001] The invention belongs to the technical field of sauce food, in particular to a preparation method of chili sauce. Background technique [0002] In recent years, sauce food is a favorite condiment of people. Many people like to add some hot sauce when cooking and preparing the bottom of the pot. This can make the dishes more delicious and fragrant. Taste buds, most hot sauces are added with alcohol-containing condiments during the cooking process, but in the Islamic diet, foods that contain alcohol and have an alcohol concentration of more than 1% are inedible, so many halal food production companies make spicy sauces It can't improve the freshness and deodorize the spicy sauce very well. Contents of the invention [0003] In order to solve the above-mentioned existing problems, the present invention provides a product that has a delicate taste, mellow taste, rich nutrition, regulates appetite, relieves greasiness and aids digestion, can produce uniq...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/10A23L27/00A23L33/00
CPCA23L27/60A23L27/10A23L27/00A23L33/00A23V2002/00
Inventor 史随意
Owner 史随意
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