Walnut chili sauce and preparation technology thereof

Abstract

The walnut chili sauce comprises the following components by weight: 5800 g of walnut kernels, 3300 g of dry red peppers, 8300 g of cooked soybeans, 2300 g of cooked crushed peanuts, 1300 g of white sesame seeds, 530 g of dried shrimps, 130 g of garlic, 60 g of green Chinese onions, 45 g of fresh ginger, 45 g of coriander, 25 g of star anise, 25 g of fennel, 15 g of cinnamon, 15 g of Chinese prickly ash, 630 g of sweet soybean sauce, 45 g of Baijiu, 230 g of white granulated sugar, 550 g of edible salt and 1900 g of soybean oil. According to the walnut chili sauce and the preparation process thereof disclosed by the invention, the walnut kernels rich in protein and unsaturated fatty acid are added into the chili sauce, and the dried shrimps are added, so that the delicate flavor is improved, the taste of the chili sauce is improved, and polyphenol and flavone components with health-care functions of reducing blood fat, reducing cholesterol, delaying senescence and the like in the walnut kernels are provided for a human body; the preparation process is simple, the eating is convenient, the cost is low, and the taste is good.

Description

Technical Field

[0001] The invention belongs to the technical field of walnut chili sauce preparation, and specifically relates to walnut chili sauce and a preparation process thereof. Background Art

[0002] In recent years, with the gradual popularization of Sichuan cuisine, people have become more and more fond of spicy food. In some areas, people even cannot live without spicy food. Among them, chili sauce is a common condiment on the table. Chili sauce has the effects of relieving fever and pain, increasing appetite, aiding digestion, lowering blood lipids and losing weight, and is widely loved by people. As the flavor of chili sauce gradually enriches and develops, people's requirements for chili sauce are also getting higher and higher.

[0003] Currently, most of the hot chili sauces on the market are prepared by adding meat sauce and combining it to prepare hot chili sauces with various flavors. Although the meat hot chili sauce tastes good, it has a high fat content. Long-term consumption can easily affect human health, especially for people with hypertension and hyperlipidemia, who should not consume meat hot chili sauce with a high fat content. Therefore, hot chili sauce, while having a spicy taste, also needs to be combined with ingredients beneficial to human health to make its taste and health coexist. Walnut is one of the nut foods that are deeply loved by people. Walnut kernels are rich in protein and unsaturated fatty acids, and also contain a large amount of polyphenols and flavonoids with health functions such as lowering blood lipids, lowering cholesterol, and delaying aging. Combining walnut kernels with hot chili sauce can be beneficial to human health. Therefore, the present invention proposes a walnut hot chili sauce and a preparation process thereof to solve the above problems. Summary of the invention

[0004] In order to solve the above-mentioned existing problems, the present invention provides a walnut chili sauce and a preparation process thereof.

[0005] The technical scheme adopted by the present invention is as follows: a walnut chili sauce comprises the following components by weight: 5500-6000g of walnut kernels, 3000-3500g of dried red peppers, 8000-8500g of cooked soybeans, 2000-2500g of cooked peanut pieces, 1000-1500g of white sesame seeds, 500-550g of dried shrimps, 100-150g of garlic, 50-70g of green onions, 40-50g of ginger, 40-50g of coriander, 20-30g of star anise, 20-30g of fennel, 10-20g of cinnamon, 10-20g of Chinese prickly ash, 600-650g of sweet noodle sauce, 40-50g of white wine, 200-250g of white granulated sugar, 500-600g of edible salt and 1800-2000g of soybean oil.

[0006] Furthermore, a walnut chili sauce comprises the following components by weight: 5600-5900 g of walnut kernels, 3100-3400 g of dried red peppers, 8100-8400 g of cooked soybeans, 2100-2400 g of cooked peanut pieces, 1100-1400 g of white sesame seeds, 510-540 g of dried shrimps, 110-140 g of garlic, 55-65 g of green onions, 42-48 g of ginger, 42-48 g of coriander, 22-28 g of star anise, 22-28 g of fennel, 12-18 g of cinnamon, 12-18 g of Chinese prickly ash, 610-640 g of sweet noodle sauce, 42-48 g of white wine, 210-240 g of white granulated sugar, 510-590 g of edible salt, and 1850-1950 g of soybean oil.

[0007] Furthermore, a walnut chili sauce comprises the following components by weight: 5800g of walnut kernels, 3300g of dried red peppers, 8300g of cooked soybeans, 2300g of cooked peanut pieces, 1300g of white sesame seeds, 530g of dried shrimps, 130g of garlic, 60g of green onions, 45g of ginger, 45g of coriander, 25g of star anise, 25g of fennel, 15g of cinnamon, 15g of pepper, 630g of sweet noodle sauce, 45g of white wine, 230g of white granulated sugar, 550g of edible salt, and 1900g of soybean oil.

[0008] Furthermore, a preparation process of walnut chili sauce comprises the following steps:

[0009] Step 1: Crush the walnut kernels and dried red pepper into granules;

[0010] Step 2: Chop the garlic into garlic cloves, cut the green onion into small sections, cut the ginger into minced ginger, and wash and cut the coriander into small sections;

[0011] Step 3: Heat the pan to 50-60℃, then pour in soybean oil. When the oil is hot, add small pieces of green onion, coriander, star anise, fennel, cinnamon and peppercorns, and fry in the hot oil for 5-7 minutes.

[0012] Step 4: Place a strainer in the pot and fish out the weight components after frying in step 3;

[0013] Step 5: Add the cooked soybeans into the pot, heat the soybean oil to 300℃~320℃ and stir-fry the cooked soybeans for 8~10 minutes;

[0014] Step 6: Add the chopped walnuts, chopped dried red peppers and chopped cooked peanuts from step 1 into the pot, and continue to stir-fry at 300℃~320℃ for 6~8 minutes;

[0015] Step 7: Add white wine, sugar and salt into the pot and continue to stir-fry for 3 to 5 minutes;

[0016] Step 8: Put the garlic and ginger powder prepared in step 2, as well as white sesame seeds, dried shrimps, and sweet noodle sauce into a pot, and stir-fry at 280°C to 300°C for 4 to 6 minutes;

[0017] Step 9: After stir-frying, remove the chili sauce from the pan and place it in a clean environment to cool to room temperature;

[0018] Step 10: Prepare several high-temperature sterilized container bottles and keep the inside of the bottles dry. Then, divide the chili sauce in step 9 into the container bottles and seal them with lids to extend the shelf life.

[0019] The present invention achieves the following beneficial effects by adopting the above scheme: the walnut chili sauce and its preparation process of the present invention add walnut kernels rich in protein and unsaturated fatty acids into the chili sauce, and add dried shrimps to improve the umami taste, which improves the taste of the chili sauce while providing the human body with polyphenols and flavonoid components in the walnut kernels that have health functions such as lowering blood lipids, lowering cholesterol, and delaying aging. The preparation process is simple, the food is convenient to eat, the cost is low, and the taste is good. DETAILED DESCRIPTION

[0020] The technical solutions in the embodiments of the present invention are described clearly and completely below. 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] Embodiment 1, a walnut chili sauce of the present invention comprises the following components by weight: 6000g of walnut kernels, 3500g of dried red peppers, 8500g of cooked soybeans, 2500g of cooked peanut pieces, 1500g of white sesame seeds, 550g of dried shrimps, 150g of garlic, 70g of green onions, 50g of ginger, 50g of coriander, 30g of star anise, 30g of fennel, 20g of cinnamon, 20g of pepper, 650g of sweet noodle sauce, 50g of white wine, 250g of white granulated sugar, 600g of edible salt, and 2000g of soybean oil.

[0022] A preparation process of walnut chili sauce comprises the following steps:

[0023] Step 1: Crush the walnut kernels and dried red pepper into granules;

[0024] Step 2: Chop the garlic into garlic cloves, cut the green onion into small sections, cut the ginger into minced ginger, and wash and cut the coriander into small sections;

[0025] Step 3: Heat the pan to 60°C, then pour in soybean oil. When the oil is hot, add small pieces of green onion, coriander, star anise, fennel, cinnamon and peppercorns, and fry in the hot oil for 7 minutes.

[0026] Step 4: Place a strainer in the pot and fish out the weight components after frying in step 3;

[0027] Step 5: Add the cooked soybeans into the pot, heat the soybean oil to 320℃ and stir-fry the cooked soybeans for 10 minutes;

[0028] Step 6: Add the chopped walnuts, chopped dried red peppers and chopped cooked peanuts from step 1 into the pot and continue to stir-fry at 320°C for 8 minutes;

[0029] Step 7: Add white wine, sugar and salt into the pot and continue to stir-fry for 5 minutes;

[0030] Step 8: Add the garlic and ginger powder prepared in step 2, as well as white sesame seeds, dried shrimps, and sweet noodle sauce into a pot and stir-fry at 300°C for 6 minutes;

[0031] Step 9: After stir-frying, remove the chili sauce from the pan and place it in a clean environment to cool to room temperature;

[0032] Step 10: Prepare several high-temperature sterilized container bottles and keep the inside of the bottles dry. Then, divide the chili sauce in step 9 into the container bottles and seal them with lids to extend the shelf life.

[0033] Embodiment 2, a walnut chili sauce of the present invention comprises the following components by weight: 5500g of walnut kernels, 3000g of dried red peppers, 8000g of cooked soybeans, 2000g of cooked peanut pieces, 1000g of white sesame seeds, 500g of dried shrimps, 100g of garlic, 50g of green onions, 40g of ginger, 40g of coriander, 20g of star anise, 20g of fennel, 10g of cinnamon, 10g of pepper, 600g of sweet noodle sauce, 40g of white wine, 200g of white granulated sugar, 500g of edible salt, and 1800g of soybean oil.

[0034] A preparation process of walnut chili sauce comprises the following steps:

[0035] Step 1: Crush the walnut kernels and dried red pepper into granules;

[0036] Step 2: Chop the garlic into garlic cloves, cut the green onion into small sections, cut the ginger into minced ginger, and wash and cut the coriander into small sections;

[0037] Step 3: Heat the pan to 50°C, then pour in soybean oil. When the oil is hot, add small pieces of green onion, coriander, star anise, fennel, cinnamon and peppercorns, and fry in the hot oil for 5 minutes.

[0038] Step 4: Place a strainer in the pot and fish out the weight components after frying in step 3;

[0039] Step 5: Add the cooked soybeans into the pot, heat the soybean oil to 300°C and stir-fry the cooked soybeans for 8 minutes;

[0040] Step 6: Add the chopped walnuts, chopped dried red peppers and chopped cooked peanuts from step 1 into the pot and continue to stir-fry at 300°C for 6 minutes;

[0041] Step 7: Add white wine, sugar and salt into the pot and continue to stir-fry for 3 minutes;

[0042] Step 8: Add the garlic and ginger powder prepared in step 2, as well as white sesame seeds, dried shrimps, and sweet noodle sauce into a pot and stir-fry at 280°C for 4 minutes;

[0043] Step 9: After stir-frying, remove the chili sauce from the pan and place it in a clean environment to cool to room temperature;

[0044] Step 10: Prepare several high-temperature sterilized container bottles and keep the inside of the bottles dry. Then, divide the chili sauce in step 9 into the container bottles and seal them with lids to extend the shelf life.

[0045] Embodiment 3, a walnut chili sauce of the present invention comprises the following components by weight: 5800g of walnut kernels, 3300g of dried red peppers, 8300g of cooked soybeans, 2300g of cooked peanut pieces, 1300g of white sesame seeds, 530g of dried shrimps, 130g of garlic, 60g of green onions, 45g of ginger, 45g of coriander, 25g of star anise, 25g of cumin, 15g of cinnamon, 15g of pepper, 630g of sweet noodle sauce, 45g of white wine, 230g of white granulated sugar, 550g of edible salt, and 1900g of soybean oil.

[0046] A preparation process of walnut chili sauce comprises the following steps:

[0047] Step 1: Crush the walnut kernels and dried red pepper into granules;

[0048] Step 2: Chop the garlic into garlic cloves, cut the green onion into small sections, cut the ginger into minced ginger, and wash and cut the coriander into small sections;

[0049] Step 3: Heat the pan to 55°C, then pour in soybean oil. When the oil is hot, add small pieces of green onion, coriander, star anise, fennel, cinnamon and peppercorns, and fry in the hot oil for 6 minutes.

[0050] Step 4: Place a strainer in the pot and fish out the weight components after frying in step 3;

[0051] Step 5: Add the cooked soybeans into the pot, heat the soybean oil to 310℃ and stir-fry the cooked soybeans for 9 minutes;

[0052] Step 6: Add the chopped walnuts, chopped dried red peppers and chopped cooked peanuts from step 1 into the pot and continue to stir-fry at 310°C for 7 minutes;

[0053] Step 7: Add white wine, sugar and salt into the pot and continue to stir-fry for 4 minutes;

[0054] Step 8: Add the garlic and ginger powder prepared in step 2, as well as white sesame seeds, dried shrimps, and sweet noodle sauce into a pot and stir-fry at 290°C for 5 minutes;

[0055] Step 9: After stir-frying, remove the chili sauce from the pan and place it in a clean environment to cool to room temperature;

[0056] Step 10: Prepare several high-temperature sterilized container bottles and keep the inside of the bottles dry. Then, divide the chili sauce in step 9 into the container bottles and seal them with lids to extend the shelf life.

[0057] It should be noted that, in this article, the terms "comprises", "includes" or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, method, article or apparatus that includes a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or apparatus.

[0058] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

[0059] The present invention and its implementation methods are described above, and such description is not restrictive. In short, if ordinary technicians in the field are inspired by it, without departing from the purpose of the invention, they can design structures and embodiments similar to the technical solution without creativity, which should all fall within the protection scope of the present invention.

Claims

1. A walnut chili sauce, characterized in that: The invention comprises the following components by weight: 5500-6000g of walnut kernels, 3000-3500g of dried red peppers, 8000-8500g of cooked soybeans, 2000-2500g of cooked peanut pieces, 1000-1500g of white sesame seeds, 500-550g of dried shrimps, 100-150g of garlic, 50-70g of green onions, 40-50g of ginger, 40-50g of coriander, 20-30g of star anise, 20-30g of fennel, 10-20g of cinnamon, 10-20g of Chinese prickly ash, 600-650g of sweet noodle sauce, 40-50g of white wine, 200-250g of white granulated sugar, 500-600g of edible salt and 1800-2000g of soybean oil.

2. A walnut chili sauce according to claim 1, characterized in that: The invention comprises the following components by weight: 5600-5900g of walnut kernels, 3100-3400g of dried red peppers, 8100-8400g of cooked soybeans, 2100-2400g of cooked peanut pieces, 1100-1400g of white sesame seeds, 510-540g of dried shrimps, 110-140g of garlic, 55-65g of green onions, 42-48g of ginger, 42-48g of coriander, 22-28g of star anise, 22-28g of fennel, 12-18g of cinnamon, 12-18g of Chinese prickly ash, 610-640g of sweet noodle sauce, 42-48g of white wine, 210-240g of white granulated sugar, 510-590g of edible salt and 1850-1950g of soybean oil.

3. A walnut chili sauce according to claim 2, characterized in that: The invention comprises the following components by weight: 5800g walnut kernels, 3300g dried red peppers, 8300g cooked soybeans, 2300g cooked peanut pieces, 1300g white sesame seeds, 530g dried shrimps, 130g garlic, 60g green onions, 45g ginger, 45g coriander, 25g star anise, 25g fennel, 15g cinnamon, 15g pepper, 630g sweet noodle sauce, 45g white wine, 230g white granulated sugar, 550g edible salt and 1900g soybean oil.

4. The preparation process of a walnut chili sauce according to claims 1 to 3, characterized in that: The steps include: Step 1: Crush the walnut kernels and dried red pepper into granules; Step 2: Chop the garlic into garlic cloves, cut the green onion into small sections, cut the ginger into minced ginger, and wash and cut the coriander into small sections; Step 3: Heat the pan to 50-60℃, then pour in soybean oil. When the oil is hot, add small pieces of green onion, coriander, star anise, fennel, cinnamon and peppercorns, and fry in the hot oil for 5-7 minutes. Step 4: Place a strainer in the pot and fish out the weight components after frying in step 3; Step 5: Add the cooked soybeans into the pot, heat the soybean oil to 300℃~320℃ and stir-fry the cooked soybeans for 8~10 minutes; Step 6: Add the chopped walnuts, chopped dried red peppers and chopped cooked peanuts from step 1 into the pot, and continue to stir-fry at 300℃~320℃ for 6~8 minutes; Step 7: Add white wine, sugar and salt into the pot and continue to stir-fry for 3 to 5 minutes; Step 8: Put the garlic and ginger powder prepared in step 2, as well as white sesame seeds, dried shrimps, and sweet noodle sauce into a pot, and stir-fry at 280°C to 300°C for 4 to 6 minutes; Step 9: After stir-frying, remove the chili sauce from the pan and place it in a clean environment to cool to room temperature; Step 10: Prepare several high-temperature sterilized container bottles and keep the inside of the bottles dry. Then, divide the chili sauce in step 9 into the container bottles and seal them with lids to extend the shelf life.