Wet chilli sauce and preparation method thereof

Abstract

The invention relates to a wet chili sauce and a preparation method thereof. Comprising the following materials: 500 ml of water, 500 g of pumpkins, 100 g of yellow bell peppers, 100 g of conical redpepper fruits, 100 g of rod chilies, 100 g of carrots, 100 g of peanut butter, 10 g of monosodium glutamate, 30 g of turmeric powder, 100 g of curry sauce, 100 g of coconut milk, 50 g of honey, 30 g of maltodextrin, 0.02 g of food additives (allura red net aluminum lake and edible spices), 3 g of food spices and food essence auxiliary materials, 100 g of white sugar, 10 g of table salt, 20 g of starch and 50 ml of water for thickening with starch. The method has the beneficial effects of being suitable for beef and mutton, improving the delicate flavor and tender and smooth feeling of beef, being fresh, sweet and delicious in flavor, and being suitable for various barbecue meats.

Description

Technical Field

[0001] The invention relates to the technical field of wet chili sauce formula, in particular to a wet chili sauce and a preparation method thereof. Background Art

[0002] In the global food culture, sauces, as an important condiment that can enhance the flavor of food and enrich the dining experience, occupy an indispensable position. Among them, hot sauce, with its unique spicy taste, is deeply loved by consumers and has become one of the common condiments on the table. With the improvement of people's living standards, the demand for condiments is becoming increasingly diversified. As a condiment with a unique flavor, wet hot sauce is loved by many consumers.

[0003] At present, there is no commercial wet hot sauce on the market that is suitable for beef and mutton, can enhance the freshness and tenderness of beef, has a fresh and delicious flavor, and is suitable for various barbecued meats. Summary of the invention

[0004] The purpose of the present invention is to provide a wet hot sauce and a preparation method thereof, which solves the technical effect that there is no commercial version of the wet hot sauce on the market. The wet hot sauce is suitable for beef and mutton, enhances the freshness and tenderness of beef, has a fresh and delicious flavor, and is suitable for various grilled meats.

[0005] In order to achieve the above-mentioned object of the invention, the technical solution adopted by the present invention is:

[0006] A wet chili sauce and a production method thereof, characterized in that it comprises the following materials:

[0007] 400ml-500ml water, 400g-500g pumpkin, 80g-100g yellow lantern pepper, 80g-100g finger pepper, 80g-100g wild pepper, 80g-100g peanut butter, 80g-100g carrot, 6g-10g MSG, 15g-30g turmeric powder, 30g-50g honey, 20-30g maltodextrin, 80g-100g curry sauce, 70g-100g coconut milk, 0.01g-0.02g food additives (Allure Red Aluminum Lake, edible spices), 2g-3g food spices and food flavor accessories, 80-100g sugar, 7g-10g salt, 15-20g starch, and 50ml water for starch thickening.

[0008] The wet chili sauce and the method for making the same according to claim 1, characterized in that it comprises the following steps:

[0009] Step 1: Peel and deseed 500g pumpkin, and mash it into a paste with 100g chili pepper, 100g carrot, 100g wild pepper and 100g yellow bell pepper;

[0010] Step 2: Add 500 ml of water to the paste mixture and cook until cooked;

[0011] Step 3, add 100g peanut butter, 10g MSG, 100g sugar, 50g honey, 30g turmeric powder, 100g curry sauce, 100g coconut milk, 30g maltodextrin, 0.02g food additives (tempting red aluminum lake, edible spices), 3g food spices and food flavoring accessories, and 10g salt to the mixture after preliminary boiling, and continue boiling for 3 minutes;

[0012] Step 4. Mix 20g starch with 50ml water to make a sauce. Pour it into the pot and stir evenly. Continue to boil until the mixture becomes viscous and then serve.

[0013] Preferably, the pumpkin is a mature pumpkin with uniform texture, which serves to provide a sweet taste and soft and glutinous texture to the wet chili sauce.

[0014] Preferably, the chili peppers are fresh chili peppers to ensure that the wet chili sauce has a sufficiently spicy and stimulating flavor.

[0015] Preferably, the fresh chili peppers are washed and dried before use to remove impurities and prevent excess water from affecting the quality of the sauce.

[0016] Preferably, the turmeric powder is ground from pure natural turmeric, which gives the wet chili sauce a unique aroma and color.

[0017] Preferably, the honey is natural mature honey, which is used to enhance the sweetness level and mellow taste of the wet chili sauce.

[0018] Preferably, the wet chili sauce is packaged using aseptic packaging technology after it is out of the pot to ensure the sanitary quality and shelf life of the product. The finished chili sauce needs to be added with food preservatives, and the shelf life after adding is 18 months. It can be refrigerated for 3-5 days without adding preservatives.

[0019] Preferably, mustard can also be added to the wet hot sauce according to personal preference.

[0020] The beneficial effects of the invention are as follows: the invention is suitable for beef and mutton, improves the freshness and tenderness of beef, makes the flavor sweet and delicious, and is suitable for various barbecued meats. DETAILED DESCRIPTION

[0021] In order to make the purpose, technical solution and technical effect of the present invention more clear, the specific embodiments of the present invention are described below. It should be understood that the specific embodiments described here are only used to explain the present invention and are not used to limit the present invention.

[0022] A wet chili sauce and a production method thereof, characterized in that it comprises the following materials:

[0023] 400ml-500ml water, 400g-500g pumpkin, 80g-100g yellow lantern pepper, 80g-100g finger pepper, 80g-100g wild pepper, 80g-100g peanut butter, 80g-100g carrot, 6g-10g MSG, 15g-30g turmeric powder, 30g-50g honey, 20-30g maltodextrin, 80g-100g curry sauce, 70g-100g coconut milk, 0.01g-0.02g food additives (Allure Red Aluminum Lake, edible spices), 2g-3g food spices and food flavor accessories, 80-100g sugar, 7g-10g salt, 15-20g starch, and 50ml water for starch thickening.

[0024] 2. The wet chili sauce and the method for making the same according to claim 1, characterized in that the wet chili sauce comprises the following steps:

[0025] Step 1: Peel and deseed 500g pumpkin, and mash it into a paste with 100g chili pepper, 100g carrot, 100g wild pepper and 100g yellow bell pepper;

[0026] Step 2: Add 500 ml of water to the paste mixture and cook until cooked;

[0027] Step 3, add 100g peanut butter, 10g MSG, 100g sugar, 50g honey, 30g turmeric powder, 100g curry sauce, 100g coconut milk, 30g maltodextrin, 0.02g food additives (tempting red aluminum lake, edible spices), 3g food spices and food flavoring accessories, and 10g salt to the mixture after preliminary boiling, and continue boiling for 3 minutes;

[0028] Step 4. Mix 20g starch with 50ml water to make a sauce. Pour it into the pot and stir evenly. Continue to boil until the mixture becomes viscous and then serve.

[0029] The pumpkin is a mature pumpkin with uniform texture, and its function is to provide a sweet taste and a soft and glutinous texture for the wet chili sauce.

[0030] The chili peppers are fresh chili peppers to ensure that the wet hot sauce has sufficient spicy and stimulating flavor.

[0031] The fresh chili peppers are used after being washed and dried to remove impurities and prevent excess water from affecting the quality of the sauce.

[0032] The turmeric powder is ground from pure natural turmeric, which gives the wet hot sauce a unique aroma and color.

[0033] The honey is natural mature honey, which is used to enhance the sweetness level and mellow taste of the wet hot sauce.

[0034] After the wet hot sauce is out of the pot, it is packaged using aseptic packaging technology to ensure the sanitary quality and shelf life of the product. The finished hot sauce needs to be added with food preservatives. After adding, the shelf life is 18 months. If no preservatives are added, it can be refrigerated for 3-5 days.

[0035] You can also add mustard to the wet hot sauce according to your personal preference.

[0036] When using, charcoal-grilled lamb skewers, beef skewers, electric-grilled pork belly, chicken wings, etc., when eating, lightly dip the grilled meat in the wet spicy sauce, allowing the sauce to evenly coat the surface of the food. The sweet and spicy taste of the wet spicy sauce can neutralize the greasiness of the barbecue, add a unique flavor, and make its taste more layered.

[0037] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention shall be included in the protection scope of the present invention.

Claims

1. A wet chili sauce and a method for making the same, characterized in that: Includes the following materials: 400ml-500ml water, 400g-500g pumpkin, 80g-100g yellow lantern pepper, 80g-100g finger pepper, 80g-100g wild pepper, 80g-100g peanut butter, 80g-100g carrot, 6g-10g MSG, 15g-30g turmeric powder, 30g-50g honey, 20-30g maltodextrin, 80g-100g curry sauce, 70g-100g coconut milk, 0.01g-0.02g food additives (Allure Red Aluminum Lake, edible spices), 2g-3g food spices and food flavor accessories, 80-100g sugar, 7g-10g salt, 15-20g starch, and 50ml water for starch thickening.

2. A wet chili sauce and a method for making the same according to claim 1, characterized in that: The following steps are involved: Step 1: Peel and deseed 500g pumpkin, and mash it into a paste with 100g chili pepper, 100g carrot, 100g wild pepper and 100g yellow bell pepper; Step 2: Add 500 ml of water to the paste mixture and cook until cooked; Step 3, add 100g peanut butter, 10g MSG, 100g sugar, 50g honey, 30g turmeric powder, 100g curry sauce, 100g coconut milk, 30g maltodextrin, 0.02g food additives (tempting red aluminum lake, edible spices), 3g food spices and food flavoring accessories, and 10g salt to the mixture after preliminary boiling, and continue boiling for 3 minutes; Step 4. Mix 20g starch with 50ml water to make a sauce. Pour it into the pot and stir evenly. Continue to boil until the mixture becomes viscous and then serve.

3. A wet chili sauce and a method for making the same according to claim 1, characterized in that: The pumpkin is a mature pumpkin with uniform texture, and its function is to provide a sweet taste and a soft and glutinous texture for the wet chili sauce.

4. A wet chili sauce and a method for making the same according to claim 1, characterized in that: The chili peppers are fresh chili peppers to ensure that the wet hot sauce has sufficient spicy and stimulating flavor.

5. A wet chili sauce and a method for making the same according to claim 1, characterized in that: The fresh chili peppers are used after being washed and dried to remove impurities and prevent excess water from affecting the quality of the sauce.

6. A wet chili sauce and a method for making the same according to claim 1, characterized in that: The turmeric powder is ground from pure natural turmeric, which gives the wet hot sauce a unique aroma and color.

7. A wet chili sauce and a method for making the same according to claim 1, characterized in that: The honey is natural mature honey, which is used to enhance the sweetness level and mellow taste of the wet hot sauce.

8. A wet chili sauce and a method for making the same according to claim 2, characterized in that: After the wet hot sauce is out of the pot, it is packaged using aseptic packaging technology to ensure the sanitary quality and shelf life of the product. The finished hot sauce needs to be added with food preservatives. After adding, the shelf life is 18 months. If no preservatives are added, it can be refrigerated for 3-5 days.

9. A wet chili sauce and a method for making the same according to claim 2, characterized in that: You can also add mustard to the wet hot sauce according to your personal preference.