Chili sauce as well as preparation method and application thereof

A chili sauce and chili technology, applied in food science and other directions, can solve the problems of inconsistent spiciness and difference in spiciness, and achieve the effect of outstanding product taste and flavor and low acceptance.

Active Publication Date: 2022-03-18
NANYANG ZHANGZHONGJING SUPER KITCHEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, chili sauces on the market seldom mark the level of spiciness. Most of them are displayed graphically, and the level of spiciness cannot be completely consistent. As a result, when consumers purchase the same brand of hot sauce at different stages, the level of spiciness will be significantly different.

Method used

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  • Chili sauce as well as preparation method and application thereof
  • Chili sauce as well as preparation method and application thereof
  • Chili sauce as well as preparation method and application thereof

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preparation example Construction

[0067] Correspondingly, the present application also provides a method for preparing the above-mentioned chili sauce, comprising the following steps: frying the raw materials for preparation.

[0068] In an optional embodiment, it is possible to stir-fry the millet pepper and part of the cooking oil for the first time, then add the remaining cooking oil, bell pepper and sheep horn pepper, fry for the second time, and add auxiliary materials for the third time system;

[0069] Wherein, the edible oil of frying for the first time is 45-55wt% (such as 45wt%, 50wt% or 55wt%) of total edible oil, preferably, the edible oil used for frying for the first time and the second frying The mass ratio of the edible oil used is 1:1.

[0070] It should be noted that the frying of different peppers in different orders in this application was obtained after long-term exploration by the inventor, and frying in the above order is beneficial to improve the taste and shelf life of the product. S...

Embodiment 1

[0089] The present embodiment provides a kind of chili sauce, and by weight parts, the preparation raw material of this chili sauce comprises: 24 parts of fresh millet peppers (in terms of capsaicin content, the degree of spiciness is 0.12%), 20 parts of fresh croissants (degree of spiciness) 0.007%), 20 parts of fresh bell pepper, 15 parts of edible oil, 2 parts of edible salt, 5 parts of white sugar, 1.2 parts of mushroom essence seasoning, 3 parts of brewed rice vinegar with a total acid content of 17wt%, and 0.5 part of spice . Wherein, the spices include 0.2 part of Chinese prickly ash, 0.1 part of star anise, 0.1 part of cinnamon and 0.1 part of bay leaf.

[0090] Its preparation method is as follows:

[0091] Step 1: Destemming, sorting, washing, soaking, rinsing, draining and dicing of fresh millet hot pepper, fresh croissant pepper and fresh beauty pepper respectively, and dicing into 3mm-8mm square cubes, and picking the spices Remove impurities and pulverize into 0....

Embodiment 2

[0096] The present embodiment provides a kind of chili sauce, and by weight parts, the preparation raw material of this chili sauce comprises: 30 parts of fresh millet peppers (in terms of capsaicin content, the degree of spiciness is 0.10%), 30 parts of fresh croissants (degree of spiciness) 0.006%), 15 parts of fresh bell pepper, 20 parts of edible oil, 5 parts of edible salt, 10 parts of white granulated sugar, 0.5 part of mushroom essence seasoning, 1.5 parts of brewed rice vinegar and 0.8 part of spices with a total acid content of 20wt%. Among them, the spices include 0.3 parts of Chinese prickly ash, 0.1 parts of cinnamon, 0.1 parts of bay leaves, 0.2 parts of star anise and 0.1 parts of Baikou.

[0097] Its preparation method is as follows:

[0098] Step 1: Destemming, sorting, washing, soaking, rinsing, draining and dicing of fresh millet hot pepper, fresh croissant pepper and fresh beauty pepper respectively, and dicing into 3mm-8mm square cubes, and picking the spic...

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Abstract

The invention discloses chili sauce as well as a preparation method and application thereof, and belongs to the technical field of food. The chili sauce is prepared from the following raw materials in parts by weight: 10-30 parts of capsicum frutescens, 10-40 parts of capsicum frutescens, 15-40 parts of Meijie pepper, 15-20 parts of edible oil and 9.5-20.2 parts of auxiliary materials. The capsicum frutescens, the capsicum frutescens and the capsicum frutescens are The pungency degree of the capsicum frutescens is 0.1-0.12% and the pungency degree of the capsicum frutescens is 0.006-0.007% according to the content of capsaicin; the total amount of the capsicum frutescens, the capsicum frutescens and the capsicum frutescens accounts for not less than 50wt% of the raw materials. The chili sauce has a fresh chili flavor, is rich in taste, sour, fragrant and appetizing, and is suitable for a wide range of people. The corresponding preparation method is simple and suitable for industrial production, the spicy degree of the product can be kept stable, the spicy degree fluctuation is within 10%, and the shelf life of the product can be long.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a chili sauce and its preparation method and application. Background technique [0002] Before the Ming Dynasty, traditional Chinese spices mainly included ginger, Chinese prickly ash, dogwood, pepper, etc., and there was no chili. According to historical records, pepper was introduced to China from Peru and Mexico in the Americas by sea at the end of the Ming Dynasty. [0003] Since chili was introduced into China in the Ming Dynasty, it has profoundly changed the appearance of Chinese food culture. Statistics show that more than half of Chinese people prefer spicy food, and the number of people who eat spicy food in the world has reached 2.5 billion. According to survey statistics, the spicy foods consumers like are sauces, meat, snacks, seasonings, etc., and it shows that 40% of consumers like moderate spiciness, and 28% of consumers like extra spicy. People in different regio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23L27/60Y02A40/90
Inventor 马翠丽王元方郭欣
Owner NANYANG ZHANGZHONGJING SUPER KITCHEN
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