Minced garlic chili sauce and preparation method thereof

A technology of garlic chili sauce and chili, which is applied in food science and other fields, can solve the problems of greasy, inadaptable to the taste of oil-made chili, and short shelf life of water-made chili, and achieve the effect of moderate spiciness, delicious taste and long shelf life

Pending Publication Date: 2021-06-01
王兆磊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, many people cannot adapt to the taste of oil-made chili, which is greasy; water-made chili has a shorter shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0034] The preparation method of garlic chili sauce, described method comprises the following steps:

[0035] (1) Peel the garlic and mash it into a puree to form garlic paste;

[0036] (2) Wash the fresh chili, drench it, twist it into a puree, and form a chili puree;

[0037] (3) Add soybean paste, salt, white sugar, vinegar to the chili puree obtained in step (2), mix well, after boiling the pot on high heat, adjust the heat to medium heat, keep stirring, and boil for 50-70 minutes, Add the minced garlic obtained in step (1), mix evenly, then add monosodium glutamate, mix evenly and then take it out of the pot, put it in a container, wait to cool to room temperature, pack it, and obtain the minced garlic chili sauce.

Embodiment 1

[0039] This embodiment provides a kind of minced garlic chili sauce, and described minced garlic chili sauce is prepared from main material and auxiliary material, and described main material and auxiliary material comprise:

[0040] Main ingredients: red pepper 8kg;

[0041] Accessories: soybean paste 1.5kg, salt 0.5kg, sugar 0.8kg, vinegar 0.4kg, garlic 3kg, monosodium glutamate 0.08kg.

[0042] The preparation method of minced garlic chili sauce, comprises the following steps:

[0043] (1) Peel the garlic and mash it into a puree to form garlic paste;

[0044] (2) Wash the fresh chili, drench it, twist it into a puree, and form a chili puree;

[0045] (3) Add soybean paste, salt, sugar, and vinegar to the chili puree obtained in step (2), and mix well. (1) The obtained mashed garlic is mixed evenly, then add monosodium glutamate, mix evenly and get out of the pan, put it into a container, wait to cool to room temperature, and pack it to obtain the minced garlic chili sau...

Embodiment 2

[0047] This embodiment provides a kind of minced garlic chili sauce, and described minced garlic chili sauce is prepared from main material and auxiliary material, and described main material and auxiliary material comprise:

[0048] Main ingredients: ox horn red pepper 12kg;

[0049] Accessories: soybean paste 0.5kg, salt 1.5kg, sugar 0.4kg, vinegar 0.8kg, garlic 1kg, monosodium glutamate 0.12kg.

[0050] The preparation method of minced garlic chili sauce, comprises the following steps:

[0051] (1) Garlic is peeled and mashed into mud, forming a particle size of 80-100 mesh garlic;

[0052] (2) Fresh capsicum is washed, drenched until the surface is anhydrous, twisted into mud, forming a particle size of 80-100 mesh and a moisture content of 7-8% capsicum;

[0053] (3) Put the chili puree obtained in step (2) into an iron pot, add soybean paste, salt, sugar, and vinegar, mix well, boil the pot at 110-120°C, and then adjust the heat to 70-80°C Medium heat, stir continuous...

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PUM

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Abstract

According to the minced garlic chilli sauce and the preparation method thereof, chilli, soybean paste, salt, white sugar, vinegar, garlic and monosodium glutamate are fused, and the minced garlic chilli sauce obtained after boiling is delicious and pure in taste, moderate in pungency degree and rich in nutrition; no preservative or additive is added, the safety of the product is ensured, and the product can be stored for more than 12 months after being bottled and sealed since the raw materials are reasonably proportioned and the storage time is longer.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to garlic 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, and the taste is more delicious. However, many people cannot adapt to the taste of oil-made chili, which is greasy; water-made chili has a shorter shelf life. [0003] In view of this, apply for this patent. Contents of the invention [0004] In order to solve the problems existing in the prior art, the present invention provides a minced garlic chili sau...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/00
CPCA23L27/60A23L27/70
Inventor 王兆磊
Owner 王兆磊
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