Spicy green pepper sauce and preparation method thereof

A technology of green pepper sauce and pepper numbness is applied in the direction of food ingredients as taste improver, function of food ingredients, food science, etc. and other problems, to achieve the effect of enriching, expanding the applicable population, and having a mellow taste

Pending Publication Date: 2021-11-30

贵州湄潭茯莹食品开发有限公司

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AI-Extracted Technical Summary

Problems solved by technology

[0002] Pepper is an important vegetable and condiment, which is deeply loved by the people of our country, especially people in Gansu, Shaanxi, Sichuan, Guizhou, Yunnan, Hunan, Hubei, Jiangxi and other provinces. The rapid development of the fast-food, convenient and fast-food products are favored by people; the taste of green pepper sauce on the market is uneven, some green pepper sauces are sweet and mild in spicy taste, or spicy and not fragrant and not numb, and the soup color is cloudy No bright color, it is difficult to be favored by those who love chili

[0003] The applicant previously announced "a millet chili sauce and its preparation method, applicatio...

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Abstract

The invention discloses a spicy green pepper sauce and a preparation method thereof, and belongs to the technical field of chili sauce production and processing. The preparation method comprises the following raw materials in parts by weight: 56-80 parts of dried chilies, 3-5 parts of pickled chilies, 2-4 parts of pickled gingers, 2-4 parts of pickled capsicum frutescens, 9-11 parts of garlic, 15-23 parts of Chinese prickly ash, 56-68 parts of vegetable oil, 5-8 parts of thick broad-bean sauce, 3-5 parts of chicken essence seasoning, 2-4 parts of monosodium glutamate, 1-3 parts of cooking wine, 1-3 parts of soy sauce, 3-5 parts of spices, 2-4 parts of sesame seeds, 4-6 parts of white granulated sugar, 1-3 parts of salt and 0.5-1.5 parts of food additives. The spicy green pepper sauce and the preparation method thereof provided by the invention have the advantages that the ratio is reasonable, the taste is mellow, the color, fragrance and taste are good, the seasoning requirements of mixing noodles, mixing rice, dipping sauce, cooking dishes and steaming fish in daily diet of people loving to eat spicy peppers can be met, the application range is wide, and thus the applicable crowd is expanded.

Application Domain

Food ingredient as taste affecting agent

Technology Topic

Seeds sesameMonosodium glutamate +11

Image

Examples

Experimental program(3)
Effect test(1)

Example Embodiment

[0022] Example 1, a chili pepper sauce provided by the present invention includes the following raw materials in parts by weight: 68 parts of dried chili, 4 parts of pickled pepper, 3 parts of pickled ginger, 3 parts of soaked millet pepper, 10 parts of garlic, and 19 parts of Chinese prickly ash , 64 parts of vegetable oil, 6 parts of bean paste, 4 parts of chicken seasoning, 3 parts of monosodium glutamate, 2 parts of cooking wine, 2 parts of soy sauce, 4 parts of spices, 3 parts of sesame, 5 parts of white sugar, 2 parts of salt, 1.4 parts of food additives, The food additive is prepared separately and consists of the following raw materials in parts by weight: 0.1 part of potassium sorbate, 0.2 part of disodium 5'-flavored nucleotide, 0.2 part of sodium D-isoascorbate, 0.2 part of citric acid, 0.4 parts of lactic acid and 0.3 parts of glacial acetic acid.

[0023] Its preparation method comprises the following steps:

[0024] 1) Sorting: Sort pickled millet pepper, pickled ginger, pickled pepper, garlic and dried chili, remove mildew, deterioration and impurities, then wash repeatedly with mountain spring water to remove sediment and impurities, and set aside;

[0025] 2) Raw material pretreatment: Put the soaked millet pepper, pickled ginger, pickled pepper, garlic and dried chilli cleaned in step 1) into a grinder for crushing, and set aside;

[0026] 3) Ingredients: According to the name of dried chili, pickled pepper, pickled ginger, pickled millet pepper, garlic, pepper, vegetable oil, bean paste, chicken essence seasoning, monosodium glutamate, cooking wine, soy sauce, spices, sesame, white sugar, salt, food additives Take each raw material and set aside;

[0027] 4) Stir-frying: fry the oil and bean paste weighed in step 3) first, stir-fry the red oil, then add the pickled millet pepper, pickled ginger, pickled pepper, garlic and dried chili in order in step 3) Add it into the frying pan for frying; then add the cooking wine weighed in step 3) for frying, stir-fry the pickled millet pepper, pickled ginger, pickled pepper, garlic and chili to make a fragrance, then add the wine weighed in step 3) Chicken essence seasoning, monosodium glutamate, soy sauce, spices, sesame, white sugar, salt, food additives for seasoning, keep stirring, so that the seasoning and pickled millet are fully mixed to make the taste even;

[0028] 5), metering and filling: measure and fill the pepper, sesame and green pepper sauce fried in step 4), after filling 220 grams per can, use a known vacuum sealing machine to carry out vacuum sealing;

[0029] 6) Sterilization and storage: send the pepper, sesame and green pepper sauce measured and canned in step 5) to the sterilization room for sterilization and storage.

Example Embodiment

[0030] Example 2, a chili pepper sauce provided by the present invention, comprising the following raw materials in parts by weight: 58 parts of dried chili, 3 parts of pickled pepper, 2 parts of pickled ginger, 2 parts of pickled millet pepper, 9 parts of garlic, and 15 parts of Chinese prickly ash , 58 parts of vegetable oil, 5 parts of bean paste, 3 parts of chicken seasoning, 2 parts of monosodium glutamate, 1 part of cooking wine, 1 part of soy sauce, 3 parts of spices, 3 parts of sesame, 5 parts of white sugar, 2 parts of salt, 1.18 parts of food additives, The food additive is prepared separately and consists of the following raw materials in parts by weight: 0.1 part of potassium sorbate, 0.18 part of disodium 5'-flavored nucleotide, 0.2 part of sodium D-isoascorbate, 0.2 part of citric acid, 0.3 parts of lactic acid and 0.2 parts of glacial acetic acid.

[0031] Its preparation method comprises the following steps:

[0032] 1) Sorting: Sort pickled millet pepper, pickled ginger, pickled pepper, garlic and dried chili, remove mildew, deterioration and impurities, then wash repeatedly with mountain spring water to remove sediment and impurities, and set aside;

[0033] 2) Raw material pretreatment: Put the soaked millet pepper, pickled ginger, pickled pepper, garlic and dried chilli cleaned in step 1) into a grinder for crushing, and set aside;

[0034] 3) Ingredients: According to the name of dried chili, pickled pepper, pickled ginger, pickled millet pepper, garlic, pepper, vegetable oil, bean paste, chicken essence seasoning, monosodium glutamate, cooking wine, soy sauce, spices, sesame, white sugar, salt, food additives Take each raw material and set aside;

[0035] 4) Stir-frying: fry the oil and bean paste weighed in step 3) first, stir-fry the red oil, then add the pickled millet pepper, pickled ginger, pickled pepper, garlic and dried chili in order in step 3) Add it into the frying pan for frying; then add the cooking wine weighed in step 3) for frying, stir-fry the pickled millet pepper, pickled ginger, pickled pepper, garlic and chili to make a fragrance, then add the wine weighed in step 3) Chicken essence seasoning, monosodium glutamate, soy sauce, spices, sesame, white sugar, salt, food additives for seasoning, keep stirring, so that the seasoning and pickled millet are fully mixed to make the taste even;

[0036] 5), metering and filling: measure and fill the pepper, sesame and green pepper sauce fried in step 4), after filling 220 grams per can, use a known vacuum sealing machine to carry out vacuum sealing;

[0037] 6) Sterilization and storage: send the pepper, sesame and green pepper sauce measured and canned in step 5) to the sterilization room for sterilization and storage.

Example Embodiment

[0038]Example 3, a chili pepper sauce provided by the present invention, including the following raw materials in parts by weight: 78 parts of dried chili, 5 parts of pickled pepper, 4 parts of pickled ginger, 4 parts of pickled millet pepper, 11 parts of garlic, and 23 parts of Chinese prickly ash , 68 parts of vegetable oil, 7 parts of bean paste, 5 parts of chicken seasoning, 4 parts of monosodium glutamate, 3 parts of cooking wine, 3 parts of soy sauce, 5 parts of spices, 3 parts of sesame, 5 parts of white sugar, 2 parts of salt, 1.64 parts of food additives, The food additive is prepared separately and consists of the following raw materials in parts by weight: 0.12 parts of potassium sorbate, 0.22 parts of 5'-flavored nucleotide disodium, 0.2 parts of D-sodium isoascorbate, 0.2 parts of citric acid, 0.5 parts of lactic acid and 0.4 parts of glacial acetic acid.

[0039] Its preparation method comprises the following steps:

[0040] 1) Sorting: Sort pickled millet pepper, pickled ginger, pickled pepper, garlic and dried chili, remove mildew, deterioration and impurities, then wash repeatedly with mountain spring water to remove sediment and impurities, and set aside;

[0041] 2) Raw material pretreatment: Put the soaked millet pepper, pickled ginger, pickled pepper, garlic and dried chilli cleaned in step 1) into a grinder for crushing, and set aside;

[0042] 3) Ingredients: According to the name of dried chili, pickled pepper, pickled ginger, pickled millet pepper, garlic, pepper, vegetable oil, bean paste, chicken essence seasoning, monosodium glutamate, cooking wine, soy sauce, spices, sesame, white sugar, salt, food additives Take each raw material and set aside;

[0043] 4) Stir-frying: fry the oil and bean paste weighed in step 3) first, stir-fry the red oil, then add the pickled millet pepper, pickled ginger, pickled pepper, garlic and dried chili in order in step 3) Add it into the frying pan for frying; then add the cooking wine weighed in step 3) for frying, stir-fry the pickled millet pepper, pickled ginger, pickled pepper, garlic and chili to make a fragrance, then add the wine weighed in step 3) Chicken essence seasoning, monosodium glutamate, soy sauce, spices, sesame, white sugar, salt, food additives for seasoning, keep stirring, so that the seasoning and pickled millet are fully mixed to make the taste even;

[0044] 5), metering and filling: measure and fill the pepper, sesame and green pepper sauce fried in step 4), after filling 220 grams per can, use a known vacuum sealing machine to carry out vacuum sealing;

[0045] 6) Sterilization and storage: send the pepper, sesame and green pepper sauce measured and canned in step 5) to the sterilization room for sterilization and storage.

[0046] Control group 1, differs from embodiment 1 in that the food additive of described weight portion is potassium sorbate.

[0047] The difference between the control group 2 and Example 1 is that the food additives in parts by weight consist of citric acid, lactic acid and glacial acetic acid.

[0048] Control group 3, differs from Example 1 in that the food additives in parts by weight are composed of potassium sorbate, 5'-flavored nucleotide disodium, citric acid, lactic acid and glacial acetic acid.

[0049] The control group 4 is composed of food additives potassium sorbate, 5'-taste nucleotide disodium, D-isoascorbic acid sodium, citric acid and lactic acid in the prior art of chili sauce.

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Classification and recommendation of technical efficacy words

Improve food taste
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Spicy green pepper sauce and preparation method thereof

A technology of green pepper sauce and pepper numbness is applied in the direction of food ingredients as taste improver, function of food ingredients, food science, etc. and other problems, to achieve the effect of enriching, expanding the applicable population, and having a mellow taste

AI-Extracted Technical Summary

Problems solved by technology

Abstract

Image

Examples

Example Embodiment

Example Embodiment

Example Embodiment

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Description & Claims & Application Information

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