Scallion oil chili sauce and preparation process thereof

Abstract

The scallion oil chili sauce is prepared from the following components by weight: 1500 to 2300 g of soybean oil, 1000 to 1800 g of crude chili powder, 300 to 700 g of fine chili powder, 2000 to 3500 g of chopped scallion, 400 to 600 g of bruised ginger, 150 to 280 g of oyster sauce, 200 to 400 g of edible salt, 100 to 200 g of sweet soybean sauce, 150 to 200 g of white sugar, 400 to 700 g of chopped peanuts and 150 to 250 g of chicken essence. According to the processing method and the formula recorded by the invention, no preservative is added in the formula, the chilli sauce is healthy and delicious, the chilli sauce is prepared in an oil processing manner, and the scallion oil and the chopped scallion have a certain sterilization effect, so that the shelf life of the chilli sauce can be prolonged; a large amount of chopped green onion and fried green onion oil are added, so that the chilli sauce has the fragrance of the green onion oil, the chilli sauce has the taste of the green onion oil and is unique in taste, and the added green onion oil can promote the appetite of eaters.

Description

Technical Field

[0001] The invention relates to the technical field of scallion oil chili sauce, in particular to scallion oil chili sauce and a preparation process thereof. Background Art

[0002] Chili sauce is a sauce made from chili peppers and is a common condiment on the table. There are two types of chili sauce: oil-based and water-based. The oil-based one is made from sesame oil and chili peppers. It is bright red in color, with a layer of sesame oil floating on it, and is easy to preserve.

[0003] In the production process of existing chili sauce, preservatives are generally added to extend the shelf life of the chili sauce, and long-term consumption of preservatives will have a certain impact on human health; and there is no chili sauce made with scallion oil as the main ingredient in the prior art, and scallion oil can remove the peculiar smell of greasy and heavy dishes such as fishy smell, produce a special aroma, and has a strong bactericidal effect, can stimulate the secretion of digestive juices, and increase appetite. Therefore, a scallion oil chili sauce is proposed to solve the above-mentioned problems. Summary of the invention

[0004] The object of the present invention is to provide a scallion oil chili sauce and a preparation process to solve the problems raised in the above background technology.

[0005] To achieve the above purpose, the present invention provides the following technical scheme: a scallion oil chili sauce, which comprises the following components by weight: 1500g-2300g of soybean oil, 1000g-1800g of coarse chili powder, 300g-700g of fine chili powder, 2000g-3500g of chopped green onion, 400g-600g of minced ginger, 150g-280g of oyster sauce, 200g-400g of edible salt, 100g-200g of sweet noodle sauce, 150g-200g of white sugar, 400g-700g of crushed peanuts and 150g-250g of chicken essence.

[0006] Preferably, the components of the scallion chili sauce include, by weight, 1500g soybean oil, 1500g coarse chili powder, 400g fine chili powder, 3000g chopped green onion, 500g minced ginger, 200g oyster sauce, 300g edible salt, 200g sweet noodle sauce, 200g white sugar, 700g chopped peanuts and 200g chicken essence.

[0007] Preferably, the components of the scallion chili sauce include, by weight, 2300g soybean oil, 1800g coarse chili powder, 700g fine chili powder, 3500g chopped green onion, 600g minced ginger, 280g oyster sauce, 400g edible salt, 200g sweet noodle sauce, 200g white sugar, 700g chopped peanuts and 250g chicken essence.

[0008] Preferably, the components of the scallion chili sauce include, by weight, 1500g soybean oil, 1000g coarse chili powder, 300g fine chili powder, 2000g chopped green onion, 400g minced ginger, 150g oyster sauce, 200g edible salt, 100g sweet noodle sauce, 150g white sugar, 400g chopped peanuts and 150g chicken essence.

[0009] A preparation process of scallion chili sauce comprises the following steps:

[0010] Step 1: Ingredients: Wash the green onions and ginger, drain and set aside, weigh a certain amount of soybean oil, coarse chili powder, fine chili powder, green onions, ginger, oyster sauce, salt, sweet noodle sauce, sugar, chopped peanuts and chicken stock;

[0011] Step 2: Primary processing of raw materials: chop green onions and ginger, cut ginger into minced ginger, and cut green onions into green onion flowers of 0.5-0.7 cm in length;

[0012] Step 3: Fry the minced ginger and chopped green onion: Pour soybean oil into a pot, heat the oil to 50-70°C, put 50-70% of the minced ginger into the pot, fry until browned; then add chopped green onion, fry until slightly yellow, then turn off the heat;

[0013] Step 4: Stir-fry the chili peppers: Add coarse chili powder and fine chili powder to the pot, stir-fry for 3 minutes, then turn on the heat and stir-fry for another 3-4 minutes over low heat, and turn off the heat when it becomes thick;

[0014] Step 5. Stir-fry the chili sauce: add oyster sauce, salt, sweet noodle sauce, sugar, crushed peanuts and chicken essence into the pot, stir well and turn on the heat. Stir-fry over high heat for 4-5 minutes and then turn off the heat to get the scallion oil chili sauce.

[0015] Preferably, the coarse chili powder and the fine chili powder in the step one are both a combination of spicy chili powder and non-spicy chili powder, and the ratio of spicy chili powder to non-spicy chili powder is 1.5:1.

[0016] Preferably, the soybean oil in step three can be added a second time according to the thickness of the fried chopped green onions.

[0017] Compared with the prior art, the present invention has the following beneficial effects:

[0018] Through the processing method and formula recorded in the present invention, no preservatives are added in the formula, and the chili sauce is healthy and delicious. In addition, the chili sauce is made by oil processing, and the scallion oil and chopped scallion play a certain bactericidal role, which can extend the shelf life of the chili sauce. In addition, a large amount of chopped scallions and fried scallion oil are added, so that the chili sauce can contain the aroma of scallion oil, and the chili sauce has the taste of scallion oil as a whole, and the taste is unique. In addition, the addition of scallion oil can promote the appetite of consumers. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 It is a process flow chart of the present invention. DETAILED DESCRIPTION

[0020] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0021] See also Figure 1 The invention provides a scallion chili sauce. The scallion chili sauce comprises, by weight, 1500g-2300g of soybean oil, 1000g-1800g of coarse chili powder, 300g-700g of fine chili powder, 2000g-3500g of chopped green onion, 400g-600g of minced ginger, 150g-280g of oyster sauce, 200g-400g of edible salt, 100g-200g of sweet noodle sauce, 150g-200g of white sugar, 400g-700g of crushed peanuts and 150g-250g of chicken essence.

[0022] Preferably, the components of the scallion chili sauce include, by weight, 1500g soybean oil, 1000g coarse chili powder, 300g fine chili powder, 2000g chopped green onion, 400g minced ginger, 150g oyster sauce, 200g edible salt, 100g sweet noodle sauce, 150g white sugar, 400g chopped peanuts and 150g chicken essence.

[0023] A preparation process of scallion chili sauce comprises the following steps:

[0024] Step 1, ingredients: wash green onions and ginger, drain and set aside, weigh a certain amount of soybean oil, coarse chili powder, fine chili powder, green onions, ginger, cooking oil, salt, sweet bean paste, sugar, crushed peanuts and chicken stock; both the coarse chili powder and the fine chili powder are a combination of spicy chili powder and non-spicy chili powder, and the ratio of spicy chili powder to non-spicy chili powder is 1.5:1;

[0025] Step 2: Primary processing of raw materials: chop green onions and ginger, cut ginger into minced ginger, and cut green onions into green onion flowers of 0.5-0.7 cm in length;

[0026] Step 3, fry the minced ginger and chopped green onion: Pour soybean oil into the pot, turn on the fire and heat the oil to 50-70℃, put 50-70% of the minced ginger into the pot, and fry until brown; then add chopped green onion, fry until slightly yellow and turn off the heat; soybean oil can be added twice according to the thickness of the chopped green onion;

[0027] Step 4: Stir-fry the chili peppers: Add coarse chili powder and fine chili powder to the pot, stir-fry for 3 minutes, then turn on the heat and stir-fry for another 3-4 minutes over low heat, and turn off the heat when it becomes thick;

[0028] Step 5. Stir-fry the chili sauce: add oyster sauce, salt, sweet noodle sauce, sugar, crushed peanuts and chicken essence into the pot, stir well and turn on the heat. Stir-fry over high heat for 4-5 minutes and then turn off the heat to get the scallion oil chili sauce.

[0029] Example 1

[0030] A preparation process of scallion chili sauce comprises the following steps:

[0031] Step 1, ingredients: wash green onions and ginger, drain and set aside, weigh 1500g soybean oil, 1500g coarse chili powder, 400g fine chili powder, 3000g green onions, 500g ginger, 200g cooking oil, 300g edible salt, 200g sweet noodle sauce, 200g sugar, 700g chopped peanuts and 200g chicken stock; both the coarse chili powder and the fine chili powder are a combination of spicy chili powder and non-spicy chili powder, and the ratio of spicy chili powder to non-spicy chili powder is 1.5:1;

[0032] Step 2: Primary processing of raw materials: chop green onions and ginger, cut ginger into minced ginger, and cut green onions into green onion flowers of 0.5-0.7 cm in length;

[0033] Step 3, fry the minced ginger and chopped green onion: Pour soybean oil into the pot, turn on the fire and heat the oil to 60℃, put 50-70% of the minced ginger into the pot, and fry until brown; then add chopped green onion, fry until slightly yellow and turn off the heat; soybean oil can be added twice according to the thickness of the chopped green onion;

[0034] Step 4: Stir-fry the chili peppers: Add coarse chili powder and fine chili powder to the pot, stir-fry for 3 minutes, then turn on the heat and stir-fry for another 3-4 minutes over low heat, and turn off the heat when it becomes thick;

[0035] Step 5. Stir-fry the chili sauce: add oyster sauce, salt, sweet noodle sauce, sugar, crushed peanuts and chicken essence into the pot, stir well and turn on the heat. Stir-fry over high heat for 4-5 minutes and then turn off the heat to get the scallion oil chili sauce.

[0036] Example 2

[0037] A preparation process of scallion chili sauce comprises the following steps:

[0038] Step 1, ingredients: wash green onions and ginger, drain and set aside, weigh 2300g soybean oil, 1800g coarse chili powder, 700g fine chili powder, 3500g green onions, 600g ginger, 280g cooking oil, 400g edible salt, 200g sweet noodle sauce, 200g sugar, 700g chopped peanuts and 250g chicken stock; both the coarse chili powder and the fine chili powder are a combination of spicy chili powder and non-spicy chili powder, and the ratio of spicy chili powder to non-spicy chili powder is 1.5:1;

[0039] Step 2: Primary processing of raw materials: chop green onions and ginger, cut ginger into minced ginger, and cut green onions into green onion flowers of 0.5-0.7 cm in length;

[0040] Step 3, fry the minced ginger and chopped green onion: Pour soybean oil into the pot, turn on the fire and heat the oil to 50-70℃, put 50-70% of the minced ginger into the pot, and fry until brown; then add chopped green onion, fry until slightly yellow and turn off the heat; soybean oil can be added twice according to the thickness of the chopped green onion;

[0041] Step 4: Stir-fry the chili peppers: Add coarse chili powder and fine chili powder to the pot, stir-fry for 3 minutes, then turn on the heat and stir-fry for another 3-4 minutes over low heat, and turn off the heat when it becomes thick;

[0042] Step 5. Stir-fry the chili sauce: add oyster sauce, salt, sweet noodle sauce, sugar, crushed peanuts and chicken essence into the pot, stir well and turn on the heat. Stir-fry over high heat for 4-5 minutes and then turn off the heat to get the scallion oil chili sauce.

[0043] Example 3

[0044] A preparation process of scallion chili sauce comprises the following steps:

[0045] Step 1, ingredients: wash green onions and ginger, drain and set aside, weigh 1500g soybean oil, 1000g coarse chili powder, 300g fine chili powder, 2000g green onions, 400g ginger, 150g cooking oil, 200g edible salt, 100g sweet noodle sauce, 150g sugar, 400g chopped peanuts and 150g chicken stock; both the coarse chili powder and the fine chili powder are a combination of spicy chili powder and non-spicy chili powder, and the ratio of spicy chili powder to non-spicy chili powder is 1.5:1;

[0046] Step 2: Primary processing of raw materials: chop green onions and ginger, cut ginger into minced ginger, and cut green onions into green onion flowers of 0.5-0.7 cm in length;

[0047] Step 3, fry the minced ginger and chopped green onion: Pour soybean oil into the pot, turn on the fire and heat the oil to 50-70℃, put 50-70% of the minced ginger into the pot, and fry until brown; then add chopped green onion, fry until slightly yellow and turn off the heat; soybean oil can be added twice according to the thickness of the chopped green onion;

[0048] Step 4: Stir-fry the chili peppers: Add coarse chili powder and fine chili powder to the pot, stir-fry for 3 minutes, then turn on the heat and stir-fry for another 3-4 minutes over low heat, and turn off the heat when it becomes thick;

[0049] Step 5. Stir-fry the chili sauce: add oyster sauce, salt, sweet noodle sauce, sugar, crushed peanuts and chicken essence into the pot, stir well and turn on the heat. Stir-fry over high heat for 4-5 minutes and then turn off the heat to get the scallion oil chili sauce.

[0050] Through the processing method and formula recorded in the present invention, no preservatives are added in the formula, and the chili sauce is healthy and delicious. In addition, the chili sauce is made by oil processing, and the scallion oil and chopped scallion play a certain bactericidal role, which can extend the shelf life of the chili sauce. In addition, a large amount of chopped scallions and fried scallion oil are added, so that the chili sauce can contain the aroma of scallion oil, and the chili sauce has the taste of scallion oil as a whole, and the taste is unique. In addition, the addition of scallion oil can promote the appetite of consumers.

[0051] Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments, or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A scallion chili sauce, characterized in that: The components of the scallion oil chili sauce are measured by weight, including 1500g-2300g of soybean oil, 1000g-1800g of coarse chili powder, 300g-700g of fine chili powder, 2000g-3500g of chopped green onion, 400g-600g of minced ginger, 150g-280g of oyster sauce, 200g-400g of edible salt, 100g-200g of sweet noodle sauce, 150g-200g of white sugar, 400g-700g of chopped peanuts and 150g-250g of chicken essence.

2. The scallion chili sauce according to claim 1, characterized in that: The ingredients of the scallion chili sauce are measured by weight and include 1500g soybean oil, 1500g coarse chili powder, 400g fine chili powder, 3000g chopped green onion, 500g minced ginger, 200g oyster sauce, 300g edible salt, 200g sweet noodle sauce, 200g white sugar, 700g chopped peanuts and 200g chicken essence.

3. The scallion chili sauce according to claim 1, characterized in that: The ingredients of the scallion chili sauce are measured by weight, including 2300g soybean oil, 1800g coarse chili powder, 700g fine chili powder, 3500g chopped green onion, 600g minced ginger, 280g oyster sauce, 400g edible salt, 200g sweet noodle sauce, 200g white sugar, 700g chopped peanuts and 250g chicken essence.

4. The scallion chili sauce according to claim 1, characterized in that: The ingredients of the scallion chili sauce are measured by weight and include 1500g soybean oil, 1000g coarse chili powder, 300g fine chili powder, 2000g chopped green onion, 400g minced ginger, 150g oyster sauce, 200g edible salt, 100g sweet noodle sauce, 150g white sugar, 400g chopped peanuts and 150g chicken essence.

5. A process for preparing scallion chili sauce according to any one of claims 1 to 4, characterized in that: The steps include: Step 1: Ingredients: Wash the green onions and ginger, drain and set aside, weigh a certain amount of soybean oil, coarse chili powder, fine chili powder, green onions, ginger, oyster sauce, salt, sweet noodle sauce, sugar, chopped peanuts and chicken stock; Step 2: Primary processing of raw materials: chop green onions and ginger, cut ginger into minced ginger, and cut green onions into green onion flowers of 0.5-0.7 cm in length; Step 3: Fry the minced ginger and chopped green onion: Pour soybean oil into a pot, heat the oil to 50-70°C, put 50-70% of the minced ginger into the pot, fry until browned; then add chopped green onion, fry until slightly yellow, then turn off the heat; Step 4: Stir-fry the chili peppers: Add coarse chili powder and fine chili powder to the pot, stir-fry for 3 minutes, then turn on the heat and stir-fry for another 3-4 minutes over low heat, and turn off the heat when it becomes thick; Step 5. Stir-fry the chili sauce: add oyster sauce, salt, sweet noodle sauce, sugar, crushed peanuts and chicken essence into the pot, stir well and turn on the heat. Stir-fry over high heat for 4-5 minutes and then turn off the heat to get the scallion oil chili sauce.

6. The process for preparing the scallion chili sauce according to claim 5, characterized in that: The coarse chili powder and the fine chili powder in the step 1 are both a combination of spicy chili powder and non-spicy chili powder, and the ratio of spicy chili powder to non-spicy chili powder is 1.5:

1.

7. The process for preparing the scallion chili sauce according to claim 5, characterized in that: The soybean oil in step three can be added a second time depending on the thickness of the fried chopped green onions.

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