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Chili sauce and preparation method thereof

A technology for chili sauce and chili pepper, which is applied in the directions of food ingredients as taste improver, function of food ingredients, food science, etc. Short, less intense effects

Inactive Publication Date: 2020-04-17
龚国浩
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production and fermentation time of water-based chili sauce on the market is relatively long, which is not conducive to industrial production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The invention provides a chili sauce, which comprises the following raw materials: 4,000 grams of pepper, 500 grams of garlic, 2,000 grams of water, 10 grams of star anise, 10 grams of cinnamon, 4 grams of fragrant leaves, 10 grams of licorice, 3 grams of grass fruit gram, 200 grams of sugar, 400 grams of soy sauce, 4 grams of chicken bouillon, 200 grams of salt, and 200 grams of gorgon powder.

[0022] The preparation method of above-mentioned chilli sauce comprises the following steps:

[0023] (1) Remove the stalks of the chili peppers and peel the garlic, then wash and dry the two, and then grind them into a mixed powder.

[0024] (2) Boil water, star anise, cinnamon, bay leaf, licorice, grass fruit, sugar, soy sauce, chicken essence, and salt together for about 45 minutes. Take out the undissolved raw materials such as star anise, cinnamon bark, bay leaves, licorice, grass fruit, etc., then add the gorgon powder and 500 grams of water, mix well, add the water gorg...

Embodiment 2

[0028] The invention provides a chili sauce, which comprises the following raw materials: 5000 grams of pepper, 800 grams of garlic, 2500 grams of water, 20 grams of star anise, 20 grams of cinnamon, 5 grams of fragrant leaves, 20 grams of licorice, 4 grams of grass fruit 150 grams of white sugar, 500 grams of soy sauce, 5 grams of chicken bouillon, 250 grams of salt, and 300 grams of gorgon powder.

[0029] The preparation method of above-mentioned chilli sauce comprises the following steps:

[0030] (1) Remove the stalks of the chili peppers and peel the garlic, then wash and dry the two, and then grind them into a mixed powder.

[0031] (2) Boil water, star anise, cinnamon, bay leaf, licorice, grass fruit, sugar, soy sauce, chicken essence, and salt together for about 45 minutes. Take out the undissolved raw materials such as star anise, cinnamon bark, bay leaves, licorice, grass fruit, etc., then add the gorgon powder and 500 grams of water, mix well, add the water gorgon...

Embodiment 3

[0035] The invention provides a chili sauce, which comprises the following raw materials: 6,000 grams of pepper, 1,000 grams of garlic, 3,000 grams of water, 30 grams of star anise, 30 grams of cinnamon, 6 grams of fragrant leaves, 30 grams of licorice, and 6 grams of grass fruit gram, 300 grams of sugar, 600 grams of soy sauce, 6 grams of chicken essence, 300 grams of salt, and 400 grams of gorgon powder.

[0036] The preparation method of above-mentioned chilli sauce comprises the following steps:

[0037] (1) Remove the stalks of the chili peppers and peel the garlic, then wash and dry the two, and then grind them into a mixed powder.

[0038] (2) Boil water, star anise, cinnamon, bay leaf, licorice, grass fruit, sugar, soy sauce, chicken essence, and salt together for about 45 minutes. Take out the undissolved raw materials such as star anise, cinnamon bark, bay leaves, licorice, grass fruit, etc., then add the gorgon powder and 500 grams of water, mix well, add the water...

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PUM

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Abstract

The invention provides chili sauce comprising the following raw materials, by weight: 4000-6000 parts of chili, 500-1000 parts of garlic, 2000-3000 parts of water, 10-30 parts of aniseed, 10-30 partsof cinnamon, 4-6 parts of myrcia, 10-30 parts of licorice root, 3-5 parts of amomum tsao-ko, 100-200 parts of white sugar, 400-600 parts of soy sauce, 4-6 parts of chicken-flavor seasoning, 200-300 parts of salt and 200-400 parts of the seed powder of Gorgon euryale. The chili sauce disclosed by the invention is short in fermentation time which only needs one to two weeks, so that the preparationperiod of the chili sauce prepared from water is shortened. The industrial production is facilitated.

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to 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. However, the production and fermentation time of water-based chili sauce on the market are relatively long, which is unfavorable for industrialized production. Contents of the invention [0003] In order to make up for the deficiencies in the prior art, the invention provides a chili sauce that has a short prod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/14A23L33/10
CPCA23L27/60A23L27/14A23L33/10A23V2002/00A23V2200/30A23V2200/32A23V2200/16
Inventor 龚国浩
Owner 龚国浩