Cucumber-flavored chili sauce and pickling method of chili sauce

A technology for chili sauce and cucumber is applied in the directions of food ingredients as taste improvers, food ingredients as taste improvers, and functions of food ingredients. The effect of taste, strong appetite, and rich umami

Inactive Publication Date: 2020-12-25
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 cucumber-flavored chili sauce, which has the advantages of being green and healthy, and solves the problem that the chili sauce is mainly spicy, lacks a fresh taste, and is difficult to satisfy the appetite of people who do not like to eat chili.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A cucumber-flavored chili sauce, comprising the following components in terms of servings: 500 grams of pepper, 1200 grams of cucumber concentrate, 300 grams of bean paste, 80 grams of edible oil, 150 grams of peanuts, 50 grams of sesame seeds, 40 grams of rice vinegar, and white sugar 25 grams, 15 grams of salt, 65 grams of minced green onion, 65 grams of minced garlic, 35 grams of cooking wine, 10 grams of sodium toluate, 12 grams of potassium sorbate, 300 grams of lean meat stuffing, wash the peppers, and cut the pedicles with a knife Then pinch the pepper with your hands and press it into the pepper, pull it out to remove the pepper stalk, then grind it with a meat grinder or chop it into fine pieces with a knife, wash the cucumber and cut it into small pieces, and prepare the minced meat Okay, don’t use fatty meat. Pork and beef are fine. Prepare the bean paste. If the bean paste is very dry, dilute it with water until it becomes fluid. Put the fried peanuts and ses...

Embodiment 2

[0032] A cucumber-flavored chili sauce, comprising the following components in terms of servings: 700 grams of pepper, 1,500 grams of cucumber concentrate, 400 grams of bean paste, 85 grams of edible oil, 200 grams of peanuts, 66.7 grams of sesame, 48 grams of rice vinegar, and white sugar 32 grams, 21 grams of salt, 71 grams of minced green onion, 71 grams of minced garlic, 35 grams of cooking wine, 11 grams of sodium toluate, 12.5 grams of potassium sorbate, 305 grams of lean meat stuffing, wash the peppers, and cut the pedicles with a knife Then pinch the pepper with your hands and press it into the pepper, pull it out to remove the pepper stalk, then grind it with a meat grinder or chop it into fine pieces with a knife, wash the cucumber and cut it into small pieces, and prepare the minced meat Okay, don’t use fatty meat. Pork and beef are fine. Prepare the bean paste. If the bean paste is very dry, dilute it with water until it becomes fluid. Put the fried peanuts and sesa...

Embodiment 3

[0039]A cucumber-flavored chili sauce, comprising the following components in terms of servings: 900 grams of pepper, 1950 grams of cucumber concentrate, 310 grams of bean paste, 90 grams of edible oil, 450 grams of peanuts, 150 grams of sesame, 44 grams of rice vinegar, and white sugar 27 grams, 25 grams of salt, 80 grams of minced green onion, 80 grams of minced garlic, 30 grams of cooking wine, 14 grams of sodium toluate, 13 grams of potassium sorbate, 370 grams of lean meat stuffing, wash the peppers, and cut the pedicles with a knife Then pinch the pepper with your hands and press it into the pepper, pull it out to remove the pepper stalk, then grind it with a meat grinder or chop it into fine pieces with a knife, wash the cucumber and cut it into small pieces, and prepare the minced meat Okay, don’t use fatty meat. Pork and beef are fine. Prepare the bean paste. If the bean paste is very dry, dilute it with water until it becomes fluid. Put the fried peanuts and sesame se...

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PUM

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Abstract

The invention relates to the technical field of food, and discloses a cucumber-flavored chili sauce. The chili sauce comprises the following components in parts by weight: 500g-1000g of chili, 1000g-2000g of cucumber concentrated solution, 300g-500g of thick broad-bean sauce, 80g-100g of edible oil, 150g-750g of peanut, 50g-250g of sesame, 40g-60g of rice vinegar, 20g-35g of white granulated sugar, 15g-30g of salt, 50g-70g of chopped green onion, 50g-70g of chopped garlic, 30g-50g of cooking wine, 10g-15g of sodium benzoate, and 12g-17g of potassium sorbate. According to the cucumber-flavoredchili sauce, the cucumber concentrated solution is added, so that the preparation of the cucumber-flavored chili sauce is achieved; the prepared cucumber-flavored chili sauce is delicious in taste, not only neutralizes the peppery taste of chilies, but also has a fresh taste; peanuts and sesame seeds are added, so that the flavor of the chili sauce is stronger; the cooking wine is used for freshening lean meat stuffing, so that the delicate flavor is mellow; and the cucumber-flavored chili sauce is green and healthy. The chili sauce is fine and smooth in taste, fragrant but not spicy, oily butnot greasy and rich in nutrition.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a cucumber-flavored chili sauce and a pickling method thereof. Background technique [0002] Chili sauce is a sauce made of chili peppers. It is a common condiment on the table. Chili sauce is a folk food. It is a dish that regrinds fresh chili peppers into sauce. The hot pot bottom material is very popular with the local people. For a long time, there have been various methods of chili sauce, most of which are scattered and scattered. In many key links, the standards are not uniform, which is not conducive to mass production and market development. In order to develop and protect traditional foods and effectively ensure the health and safety of consumers, Through non-governmental visits and many times of practice, the author processed and sorted out the traditional technology, and adjusted and improved some key links to form a healthier and safer chili food processing technology. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/24A23L27/10A23L33/115
CPCA23V2002/00A23L27/10A23L27/24A23L27/60A23L33/115A23V2250/21A23V2200/16A23V2200/14A23V2250/18A23V2200/044
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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