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Strange-smell chili sauce and preparation method thereof

A technology of chili sauce and strange taste, which is applied in the direction of food ingredients as taste improvers, food science, food preservation, etc. It can solve the problems of not being able to effectively satisfy appetite and single taste, and achieve the effect of rich taste, long shelf life and extended shelf life

Inactive Publication Date: 2020-12-08
湖南军浩绿色食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a strange-flavored chili sauce, which has the advantages of rich taste and long shelf life, and solves the problem that the taste of most chili sauces is mainly spicy and has a single taste, which cannot effectively satisfy people's appetite The problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Step 1: Put red pepper, amomum, peanut kernels, lemongrass, ginger, angelica, cinnamon, star anise and tangerine peel into the pool, and then wash them one by one through water, then put red pepper, amomum, peanut kernels , lemongrass, ginger, angelica, cinnamon, star anise and tangerine peel, and then put the drained red pepper, amomum, peanut kernels, lemongrass, ginger, angelica, star anise and tangerine peel separately for later use. Then put the vinegar, white wine, sugar, cumin, oil, oyster oil and nutmeg separately for later use, and separate them for easy access;

[0035] Step 2: Heat the pot on high heat for 0.5-1min, pour 0.8 catties of oil into the pot, when the oil temperature rises, pour 0.3 catties of peeled peanut kernels into the pot, wait for the peanut kernels to crack and make a noise, Turn off the heat, take out the peanut kernels, and mash the peanut kernels at a speed of 800-1000rpm for 1.5-2min, and use them for later use;

[0036] Step 3: Heat the ...

Embodiment 2

[0041] Step 1: Put red pepper, amomum, peanut kernels, lemongrass, ginger, angelica, cinnamon, star anise and tangerine peel into the pool, and then wash them one by one through water, then put red pepper, amomum, peanut kernels , lemongrass, ginger, angelica, cinnamon, star anise and tangerine peel, and then put the drained red pepper, amomum, peanut kernels, lemongrass, ginger, angelica, star anise and tangerine peel separately for later use. Then put the vinegar, white wine, sugar, cumin, oil, oyster oil and nutmeg separately for later use, and separate them for easy access;

[0042] Step 2: Heat the pot on high heat for 0.5-1min, pour 1 catties of oil into the pot, and when the oil temperature rises, pour 0.5 catties of peeled peanut kernels into the pot, and wait until the peanut kernels crack and make a sound, Turn off the heat, take out the peanut kernels, and mash the peanut kernels at a speed of 800-1000rpm for 1.5-2min, and use them for later use;

[0043] Step 3: He...

Embodiment 3

[0048] Step 1: Put red pepper, amomum, peanut kernels, lemongrass, ginger, angelica, cinnamon, star anise and tangerine peel into the pool, and then wash them one by one through water, then put red pepper, amomum, peanut kernels , lemongrass, ginger, angelica, cinnamon, star anise and tangerine peel, and then put the drained red pepper, amomum, peanut kernels, lemongrass, ginger, angelica, star anise and tangerine peel separately for later use. Then put the vinegar, white wine, sugar, cumin, oil, oyster oil and nutmeg separately for later use, and separate them for easy access;

[0049] Step 2: Heat the pot on high heat for 0.5-1min, pour 1.2 catties of oil into the pot, and when the oil temperature rises, pour 0.7 catties of peeled peanut kernels into the pot, wait for the peanut kernels to crack and make noises, Turn off the heat, take out the peanut kernels, and mash the peanut kernels at a speed of 800-1000rpm for 1.5-2min, and use them for later use;

[0050] Step 3: Heat...

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Abstract

The invention relates to the technical field of food seasonings, and discloses a strange-smell chili sauce. The strange-smell chili sauce is prepared from red chilies, vinegar, Baijiu, villous amomumfruits, cinnamon, peanut kernels, white sugar, cumin seeds, citronella, ginger, salt, oil, oyster sauce, radix angelicae, star aniseeds, dried orange peel, netmeg and water. The strange-smell chili sauce is prepared by the following steps: putting the red chilies, the villous amomum fruits, the peanut kernels, the citronella, the ginger, the radix angelicae, the cinnamon, the star aniseeds and thedried orange peel into a water tank, and then, performing thorough cleaning one by one through water, wherein the strength needs to be moderate in the washing process. According to the strange-smellchili sauce, the baijiu is added, so that the strange-smell chili sauce is fermented faster, the fragrance of the strange-smell chili sauce can be increased, and the shelf life of the strange-smell chili sauce can be prolonged; the vinegar, the white sugar, the red chilies, the netmeg, the peanut kernels and the cumin seeds are added in a cooperating mode, so that the strange-smell chili sauce achieves sour, sweet, fragrant and spicy tastes; and the oyster sauce, the dried orange peel, the villous amomum fruits and the cinnamon are added in a cooperating manner, so that the mouth feel of the strange-smell chili sauce is effectively improved.

Description

technical field [0001] The invention relates to the technical field of food seasoning, in particular to a strange-flavored chili sauce and a preparation method thereof. Background technique [0002] Pepper is a popular vegetable, mainly planted in Southeast Asia, India, China, Mexico and other places. It has strong nutritional value and medicinal value. Pepper can be eaten in a variety of ways, such as fresh, fried, and dried , freezing, processing, etc. Among them, chili sauce is a typical chili product. In order to meet the growing demand, various chili sauces have emerged as the times require. The development of special nutritional chili sauce has become a research hotspot, but most of the chili sauces on the market have a large taste. It is mainly spicy and has a single taste, which cannot effectively satisfy people's appetite, so it is more and more neglected by people. [0003] In China Invention Publication No. CN110731499A, a kind of strange-flavored chili sauce an...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L27/24A23L27/10A23L33/10A23L3/349
CPCA23L3/349A23V2002/00A23L27/10A23L27/24A23L27/60A23L33/10A23V2200/14A23V2200/16A23V2200/30
Inventor 邹康华邹康建邹康燕
Owner 湖南军浩绿色食品股份有限公司
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