Chili sauce and preparation method thereof

A chili water chili sauce and technology for its production method, which is applied in the field of chili sauce, can solve problems such as interference with the amount of other materials, difficulty in adjusting the spiciness of chili sauce, and damage to the overall flavor, so as to achieve the effect of ensuring flavor and aroma

Pending Publication Date: 2021-01-29

广州忘情椒水科技有限公司

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AI-Extracted Technical Summary

Problems solved by technology

[0004] At present, the traditional formula and production method of chili sauce, due to the relatively fixed selection of raw materials, it is difficult to adjust the spiciness ...

Abstract

The invention discloses a chili sauce and preparation method thereof. According to the technical scheme, the chili sauce comprises main materials and auxiliary materials, the main materials comprise chili, garlic, raw ginger, streaky pork and black beans, the auxiliary materials comprise edible salt, vegetable oil, Weijixian and light soy sauce, and the chili is at least one of red chili, Hunan red chili, Guangzhou Thai chili and Hainan capsicum chinense Jacquin. The chili sauce and the preparation method thereof have the beneficial effects that: at least one of the red chili, the Hunan red chili, the Guangzhou Thai chili and the Hainan capsicum chinense Jacquin is selected as a chili material, the overall pungency degree of the chili sauce can be adjusted, and meanwhile, the streaky porkand the black beans are matched to add the overall flavor of the chili sauce, so that the prepared chili sauce has unique fragrance. Meanwhile, together with the raw ginger, the garlic, the edible edible salt, the vegetable oil, the Weijixian and the light soy sauce, the chili sauce is seasoned, and the finally prepared chili sauce is better in taste.

Application Domain

Food science

Technology Topic

VANILLA FLAVORINGChili pepper +6

Image

Examples

Experimental program(3)

Example Embodiment

[0035] Example 1:

[0036] The present invention provides a hot pepper sauce and a preparation method thereof, comprising main ingredients and auxiliary ingredients, the main ingredients include pepper, garlic, ginger, pork belly and black beans, and the auxiliary ingredients include salt, vegetable oil, extremely fresh and light soy sauce;

[0037] Further, the pepper is red pepper;

[0038] Further, the mass fractions of each component in the main ingredient are respectively:

[0039] Chili: 500 servings

[0040] Garlic: 200 servings

[0041] Ginger: 100 servings

[0042] Pork Belly: 150 servings

[0043] Black beans: 350 servings;

[0044] Further, the parts by mass of each component in the auxiliary materials are respectively:

[0045] Salt: 50 servings

[0046] Vegetable oil: 100 parts

[0047] Very fresh: 10 servings

[0048] Light soy sauce: 25 servings;

[0049] Further, the following preparation steps are also included:

[0050] S1, pour vegetable oil into the pot, turn on low heat and preheat for 2 minutes;

[0051] S2, cut the pork belly into diced meat, put the diced pork into the pot and stir-fry for 2 minutes, fry the excess oil in the pork belly, and burst out the flavor of the pork belly. Before dicing the pork belly, put the pork belly in boiling water and blanch for 3 minutes. , remove the fishy smell and break the foam;

[0052] S3, add black beans to the pot and continue to stir-fry for 2 minutes, until the black beans have a unique fragrance and add a touch of flavor;

[0053] S4, slice the garlic and shred the ginger, then pour the shredded ginger and garlic slices into the pot, stir-fry for 1 minute, and the garlic and ginger fragrance will burst out. At the same time, the presence of garlic and ginger can also remove the smell of pork belly;

[0054] S5, cut the pepper into rings to make the pepper rings, then pour the pepper rings into the pot, turn the heat to a high heat, and stir-fry for 20 minutes;

[0055] S6, seasoning, add salt and soy sauce to the pot and continue to stir-fry for 5 minutes;

[0056] S7, put in extremely fresh flavor, stir-fry for 1 minute, then turn off the heat to make the hot sauce;

[0057] S8, the prepared hot sauce is placed at room temperature for cooling, and the cooling time is 2 hours;

[0058] S9, bottling the cooled hot sauce to obtain bottled hot sauce, and then placing the bottled hot sauce in a refrigerator for refrigerating, the refrigerating temperature is 5°C, and the refrigerating time is 2h;

Example Embodiment

[0059] Example 2:

[0060] The present invention provides a hot pepper sauce and a preparation method thereof, comprising main ingredients and auxiliary ingredients, the main ingredients include pepper, garlic, ginger, pork belly and black beans, and the auxiliary ingredients include salt, vegetable oil, extremely fresh and light soy sauce;

[0061] Further, the peppers are Hunan red peppers and Guangzhou Thai peppers, wherein the ratio of Hunan red peppers and Guangzhou Thai peppers is 1:1;

[0062] Further, the mass fractions of each component in the main ingredient are respectively:

[0063] Chili: 500 servings

[0064] Garlic: 200 servings

[0065] Ginger: 100 servings

[0066] Pork Belly: 150 servings

[0067] Black beans: 350 servings;

[0068] Further, the parts by mass of each component in the auxiliary materials are respectively:

[0069] Salt: 50 servings

[0070] Vegetable oil: 100 parts

[0071] Very fresh: 10 servings

[0072] Light soy sauce: 25 servings;

[0073] Further, the following preparation steps are also included:

[0074] S1, pour vegetable oil into the pot, turn on low heat and preheat for 3 minutes;

[0075] S2, cut the pork belly into diced meat, put the diced pork into the pot and stir-fry for 3 minutes, fry the excess oil in the pork belly, and burst out the flavor of the pork belly. Before dicing the pork belly, put the pork belly into boiling water and blanch for 3 minutes , remove the fishy smell and break the foam;

[0076] S3, add black beans to the pot and continue to stir-fry for 3 minutes, until the black beans have a unique fragrance and add a touch of flavor;

[0077] S4, slice the garlic and shred the ginger, then pour the shredded ginger and garlic slices into the pot, stir-fry for 1 minute, and the garlic and ginger fragrance will burst out. At the same time, the presence of garlic and ginger can also remove the smell of pork belly;

[0078] S5, cut the pepper into rings to make the pepper rings, then pour the pepper rings into the pot, turn the heat to high heat, and stir-fry for 30 minutes;

[0079] S6, seasoning, add salt and soy sauce to the pot and continue to stir-fry for 5 minutes;

[0080] S7, put in extremely fresh flavor, stir-fry for 1 minute, then turn off the heat to make the hot sauce;

[0081] S8, the prepared hot sauce is placed at room temperature for cooling, and the cooling time is 2 hours;

[0082] S9, bottling the cooled hot sauce to obtain bottled hot sauce, and then placing the bottled hot sauce in a refrigerator for refrigerating, the refrigerating temperature is 5°C, and the refrigerating time is 2h;

Example Embodiment

[0083] Example 3:

[0084] The present invention provides a hot pepper sauce and a preparation method thereof, comprising main ingredients and auxiliary ingredients, the main ingredients include pepper, garlic, ginger, pork belly and black beans, and the auxiliary ingredients include salt, vegetable oil, extremely fresh and light soy sauce;

[0085] Further, the pepper is Guangzhou Thai pepper and Hainan yellow lantern pepper, wherein the ratio of Guangzhou Thai pepper and Hainan yellow lantern pepper is 1:1;

[0086] Further, the mass fractions of each component in the main ingredient are respectively:

[0087] Chili: 500 servings

[0088] Garlic: 200 servings

[0089] Ginger: 100 servings

[0090] Pork Belly: 150 servings

[0091] Black beans: 350 servings;

[0092] Further, the parts by mass of each component in the auxiliary materials are respectively:

[0093] Salt: 50 servings

[0094] Vegetable oil: 100 parts

[0095] Very fresh: 10 servings

[0096] Light soy sauce: 25 servings;

[0097] Further, the following preparation steps are also included:

[0098] S1, pour vegetable oil into the pot, turn on low heat and preheat for 3 minutes;

[0099] S2, cut the pork belly into diced meat, put the pork belly into the pot and stir-fry for 3 minutes, fry the excess oil in the pork belly, and burst out the flavor of the pork belly. Before dicing the pork belly, put the pork belly into boiling water and blanch for 3 minutes. , remove the fishy smell and break the foam;

[0100] S3, add black beans to the pot and continue to stir-fry for 3 minutes, until the black beans have a unique fragrance and add a touch of flavor;

[0101] S4, slice the garlic and shred the ginger, then pour the shredded ginger and garlic slices into the pot, stir-fry for 1 minute, and the garlic and ginger fragrance will burst out. At the same time, the presence of garlic and ginger can also remove the smell of pork belly;

[0102] S5, cut the pepper into rings to make the pepper rings, then pour the pepper rings into the pot, turn the heat to high heat, and stir-fry for 30 minutes;

[0103] S6, seasoning, add salt and soy sauce to the pot and continue to stir-fry for 5 minutes;

[0104] S7, put in extremely fresh flavor, stir-fry for 1 minute, then turn off the heat to make the hot sauce;

[0105] S8, the prepared hot sauce is placed at room temperature for cooling, and the cooling time is 2 hours;

[0106] S9, bottling the cooled hot sauce to obtain bottled hot sauce, and then placing the bottled hot sauce in a refrigerator for refrigerating, the refrigerating temperature is 5°C, and the refrigerating time is 2h;

[0107] The chili sauce prepared by above-mentioned embodiment 1-3 is tasted to obtain the following data:

[0108]

[0109] As can be seen from the above table, the prepared chili sauces of Examples 1-3 all have good performance in aroma, spiciness and appearance, but the difference in the selected materials of the chili sauces results in different degrees of spiciness of the chili sauces. When using red peppers, the degree of spiciness is slightly spicy, when choosing Hunan red peppers and Guangzhou Thai peppers, the degree of spiciness is medium, and when choosing Guangzhou Tai peppers and Hainan yellow lantern peppers, the spiciness is extra spicy.

PUM

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