Production process of chili sauce

Abstract

The invention relates to the technical field of making processes, in particular to a making process of chili sauce, which comprises the following steps: S1, preparing raw materials; s2, chili treatment; s3, cooking soup; s4, adding the chilies; s5, bottling; the crystal sugar, the honey and the vinegar are added, so that the flavor level of the chili sauce is greatly enriched, the crystal sugar gives sweet taste, and the mellow taste is improved; honey not only brings fresh and sweet taste, but also has unique fragrance to add unique flavor to the chilli sauce; the addition of the vinegar neutralizes the peppery taste of the chilies and also creates a mellow and unique flavor, the raw materials cooperate with each other, so that the flavor of the chilli sauce is far better than that of the traditional single mode that only the chilies are used as the main part, and the chilli sauce is rich in flavor hierarchy through the ingenious matching of the various raw materials and the fine production process, has the peppery taste of the chilies as the basis, and also has the unique flavor. And the sweet taste and aroma brought by the rock candy and the honey and the sour taste and mellow flavor of the vinegar are interwoven, so that the mouth feel is soft and varied, and the diversified taste requirements of consumers can be met.

Description

Technical Field

[0001] The present invention relates to the technical field of manufacturing processes, and particularly to a manufacturing process of chili sauce. Background Art

[0002] Traditional chili sauce selects fresh chili peppers, garlic, ginger, salt, cooking oil, etc. as the main raw materials. Cooking oil is added to a pot, and after heating, the chopped chili peppers, garlic, ginger and other raw materials are put in. After stir-frying evenly, an appropriate amount of salt is added for seasoning, and finally, it is boiled to collect the juice.

[0003] The raw material selection of traditional chili sauce is relatively single, mainly based on chili peppers, lacking diverse flavor levels, and there are no clear regulations on the types, cleaning and draining of chili peppers, resulting in uneven quality and hygiene conditions of chili peppers. The cooking process of chili sauce is relatively simple, mainly completed by stir-frying and seasoning, lacking in-depth flavor extraction and fusion, and unable to meet the diverse needs of consumers.

[0004] Therefore, aiming at the problems that the raw material selection of the above-mentioned chili sauce is relatively single, mainly based on chili peppers, lacking diverse flavor levels, and there are no clear regulations on the types, cleaning and draining of chili peppers, resulting in uneven quality and hygiene conditions of chili peppers, a manufacturing process of chili sauce can be designed, adding seasonings such as rock sugar, honey and vinegar to enrich the flavor levels of chili sauce. Summary of the Invention

[0005] In order to overcome the problems that the raw material selection of traditional chili sauce is relatively single, mainly based on chili peppers, lacking diverse flavor levels, and there are no clear regulations on the types, cleaning and draining of chili peppers.

[0006] The technical solution of the present invention is as follows: A manufacturing process of chili sauce, and its steps are as follows:

[0007] S1: Raw material preparation

[0008] Select 1 kg of chili peppers, 400 ml of vinegar, 1 kg of honey and 800 g of rock sugar;

[0009] S2; Chili pepper processing

[0010] S21: Cut the Korean chili peppers into slices about 6 cm long and 3.5 cm wide;

[0011] S22: Put the above-mentioned chili peppers in a basin uniformly, soak them in hot water above 90 degrees for 2 - 3 minutes, pick them up with a draining basket and drain, and repeat twice;

[0012] S23: Rinse the above-mentioned chili peppers again with clean tap water in a draining basket and drain for later use;

[0013] S3; Boiling the soup

[0014] S31: Take a clean and oil-free pot and pour 800 - 1000 ml of clear water into it.

[0015] S32: Heat the water in the pot over high heat until it boils, then add 800 g of rock sugar to the pot, turn to low heat and slowly boil it. During the boiling process, constantly stir gently with a spoon to make the rock sugar evenly heated and accelerate melting until there are some small granular sugar colors turning yellow and foaming. This process takes between 5 - 8 minutes.

[0016] S33: Slowly pour 400 ml of vinegar along the edge of the pot to avoid splashing of the vinegar liquid, and then slowly stir with a spoon to fully mix the vinegar with the rock sugar water evenly.

[0017] S34: Keep boiling over low heat for 3 - 5 minutes, stirring while boiling to promote the mutual integration of the soup flavors. At this time, it can be observed that the soup begins to become slightly thicker.

[0018] S35: Pour 1 kg of honey into the pot. When pouring the honey, tilt the honey pot to let the honey slowly flow into the pot to prevent a large amount of honey from being poured in at once and being difficult to stir evenly. After adding the honey, quickly stir with a spoon for 2 - 3 minutes until the honey is completely integrated into the soup and no obvious lumps are seen.

[0019] S4; Add chili peppers

[0020] S41; Put the chili peppers into the above - mentioned pot. First, gently place the chili peppers on the edge of the soup, and then slowly push them towards the center of the soup to ensure that each chili pepper can fully contact the soup.

[0021] S42; Carefully stir the chili peppers in the pot with a spoon. The action should be gentle. The skin of the Dahan chili peppers from Chifeng, Inner Mongolia is thin and easy to break. Because there are a large number of chili peppers, it needs to be stirred for 3 - 5 minutes to make the surface of each chili pepper evenly covered with the soup until the Dahan chili peppers are evenly soaked and the chili peppers have a soft feeling.

[0022] S5: Bottle it

[0023] Prepare clean sealed containers, scoop up the above - mentioned ingredients, wait for them to stand and cool before bottling.

[0024] Preferably, the chili peppers in S1 are specifically the Dahan chili peppers from Chifeng, Inner Mongolia.

[0025] Preferably, the vinegar in S1 is specifically 65 - degree mature vinegar or handmade vinegar. Its acidity is appropriate, which can effectively neutralize part of the spiciness of the Dahan chili peppers from Chifeng, Inner Mongolia, and at the same time endow the chili sauce with a mellow and unique flavor, improving the overall taste.

[0026] Preferably, the honey in S1 is specifically pure natural honey, which has a sweet taste and a unique aroma, balances the spiciness of the Dahan chili peppers, adds rich layers to the chili sauce, and makes the taste more mellow.

[0027] Preferably, the rock sugar in S1 is single crystal rock sugar. Compared with polycrystalline rock sugar, single crystal rock sugar has a higher purity and a faster melting speed, making the boiled soup more clear and bright, and improving the overall texture of the chili sauce.

[0028] Preferably, in S22, check whether the chili peppers are clean and soak them sufficiently until each chili pepper has a moist and thick feeling. If not, repeat the soaking process.

[0029] Preferably, when pouring the clear water in S31 into the pot, pour it slowly until the clear water just covers the rock sugar.

[0030] Preferably, the pot in S32 is made of stainless steel, which has uniform heat conduction and is not prone to chemical reactions with the ingredients, and can better ensure the stability and quality of the soup boiling; the spoon used to stir the rock sugar in S22 is specifically made of wood or silicone to avoid the generation of metal odor due to long-term contact between the metal spoon and the rock sugar water, which affects the flavor of the chili sauce.

[0031] Preferably, the sealed container in S5 needs to be sterilized at a high temperature before use. The sterilization temperature is between 100°C and 120°C, and the time is between 15 and 20 minutes. At the same time, after the chili sauce is bottled, the whole is sterilized at a high temperature to extend the shelf life of the chili sauce.

[0032] Advantages of the present invention:

[0033] In the present invention, adding rock sugar, honey and vinegar greatly enriches the flavor level of the chili sauce. Rock sugar gives a sweet taste and enhances the mellow feeling of the taste; honey not only brings a sweet taste, but its unique aroma adds a special flavor to the chili sauce; the addition of vinegar neutralizes the spiciness of the chili peppers and also creates a mellow and unique flavor. These raw materials work together synergistically, making the flavor of the chili sauce far exceed the traditional single mode dominated by chili peppers only.

[0034] The soup boiling process is delicate and scientific. The amount of clear water is strictly controlled, and it is poured slowly until it just covers the rock sugar, ensuring that the rock sugar is fully melted and the subsequent soup concentration is easy to control, forming an ideal initial concentration of the sugar solution, which is conducive to uniform fusion with other raw materials. The raw material addition sequence and stirring operation are standardized and rigorous to ensure that all raw materials are fully fused and the flavor is maximally stimulated.

[0035] Selecting a stainless steel pot, because it has uniform heat conduction and does not react chemically with the ingredients, ensures the stability and quality of the soup boiling; using a wooden or silicone spoon to stir the rock sugar avoids the metal odor affecting the flavor of the chili sauce, and improves the quality of the production process from the aspect of utensils; at the same time, controlling the length of the chili peppers put into the pot is conducive to the uniform heating and juice wrapping of the chili peppers in the soup, so that each chili pepper can fully absorb the flavor of the soup and improve the consistency of the overall taste of the chili sauce.

[0036] Through the ingenious combination of various raw materials and a fine production process, the chili sauce has rich flavor levels. It has the spiciness of chili peppers as the basis, the sweetness and aroma brought by rock sugar and honey, and the sourness and mellow flavor of vinegar intertwined with each other. The taste is soft and full of changes, which can meet the diverse taste needs of consumers. After slow simmering over low heat to promote the fusion of the soup flavor, the chili sauce has a more mellow taste and a more sufficient release of flavor, bringing a better eating experience to consumers. Brief Description of the Drawings

[0037] Figure 1 The flowchart shows the production process of a chili sauce of the present invention. Detailed Embodiments

[0038] The present invention will be further described below in conjunction with the drawings and embodiments.

[0039] Embodiment 1

[0040] Please refer to Figure 1 , the present invention provides an embodiment: a production process of a chili sauce, and the steps are as follows:

[0041] S1: Raw material preparation

[0042] Select 1 kg of chili peppers, 400 ml of vinegar, 1 kg of honey, and 800 g of rock sugar. Specifically, Inner Mongolia Chifeng Dahan chili peppers are used for the chili peppers, and manual vinegar is used for the vinegar. Its acidity is appropriate, which can effectively neutralize part of the spiciness of Inner Mongolia Chifeng Dahan chili peppers, and at the same time endow the chili sauce with a mellow and unique flavor, improving the overall taste. The honey is specifically pure natural honey, which has a sweet taste and a unique aroma, balances the spiciness of Dahan chili peppers, adds rich layers to the chili sauce, and makes the taste more mellow. The rock sugar is single crystal rock sugar. Compared with polycrystalline rock sugar, single crystal rock sugar has a higher purity and a faster melting speed, making the cooked soup clearer and brighter, and improving the overall texture of the chili sauce;

[0043] S2; Chili pepper processing

[0044] S21: Cut the Dahan chili peppers into pieces about 6 cm long and 3.5 cm wide;

[0045] S22: Put the above-mentioned chili peppers in a basin uniformly, soak them in hot water above 90 degrees for 2 - 3 minutes, pick them up with a draining basket and drain, repeat twice, check whether the chili peppers are clean, and soak them thoroughly until each piece of chili pepper has a moist and thick feeling. If not, continue to repeat the soaking once;

[0046] S23: Rinse the above-mentioned chili peppers again with clean tap water in a draining basket and drain for later use;

[0047] S3; Boil the soup

[0048] S31: Take a clean and oil-free pot, pour 800 - 1000 ml of clear water into it. When pouring the clear water into the pot, pour it slowly until the clear water just covers the rock sugar.

[0049] S32: Heat the pot with high heat to boil the water. After the water boils, add 800 g of rock sugar to the pot, turn to low heat and simmer slowly. During the simmering process, constantly stir gently with a spoon to make the rock sugar evenly heated and accelerate melting until there are some small granular sugar colors turning yellow and foaming. This process takes between 5 - 8 minutes. The pot is made of stainless steel material, which has uniform heat absorption and is not prone to chemical reactions with food materials, and can better ensure the stability and quality of the soup simmering. The spoon used to stir the rock sugar in S22 is specifically made of wood or silicone material to avoid the metal spoon contacting the rock sugar water for a long time and generating a metallic smell, which affects the flavor of the chili sauce.

[0050] S33: Slowly pour 400 ml of vinegar along the edge of the pot into the above-mentioned pot to avoid splashing of the vinegar liquid. Then stir slowly with a spoon to make the vinegar and the rock sugar water fully mixed evenly.

[0051] S34: Keep simmering over low heat for 3 - 5 minutes, stirring while simmering to promote the mutual fusion of the flavors of the soup. At this time, it can be observed that the soup begins to become slightly thicker.

[0052] S35: Pour 1 kg of honey into the pot. When pouring the honey, tilt the honey pot to let the honey slowly flow into the pot to prevent a large amount of honey from being poured in at one time and being difficult to stir evenly. After adding the honey, quickly stir with a spoon for 2 - 3 minutes until the honey is completely incorporated into the soup and no obvious lumps are seen.

[0053] S4; Add chili

[0054] S41; Put the chili into the above-mentioned pot. First, gently place the chili on the edge of the soup, and then slowly push it towards the center of the soup to ensure that each chili can fully contact the soup.

[0055] S42; Carefully stir the chili in the pot with a spoon. The movement should be gentle. The skin of the Korean chili is thin and easy to break. Due to the large number of chilies, it needs to be stirred for 3 - 5 minutes to make the surface of each chili evenly covered with the soup until the Korean chilies are evenly soaked and the chilies have a soft feeling.

[0056] S5: Bottle it

[0057] Prepare clean sealed containers, pick up the above-mentioned ingredients, wait for them to stand and cool, and then carry out the bottling process. The sealed containers need to be sterilized at high temperature before use. The sterilization temperature is 100 °C and the time is between 20 minutes. At the same time, after the chili sauce is bottled, the whole is sterilized at high temperature to extend the shelf life of the chili sauce.

[0058] Example 2

[0059] Please refer toFigure 1 , the present invention provides an embodiment: a production process of chili sauce, and the steps are as follows:

[0060] S1: Raw material preparation

[0061] Select 1 kg of chili peppers, 400 ml of vinegar, 1 kg of honey, and 800 g of rock sugar. Specifically, Inner Mongolia Chifeng Dahan chili peppers are used for the chili peppers, and 65-degree mature vinegar is used for the vinegar. Its acidity is appropriate, which can effectively neutralize part of the spiciness of Inner Mongolia Chifeng Dahan chili peppers, and at the same time endow the chili sauce with a mellow and unique flavor, improving the overall taste. Pure natural honey is specifically used for the honey, which has a sweet taste and a unique aroma, balances the spiciness of Dahan chili peppers, adds rich layers to the chili sauce, and makes the taste more mellow. Single crystal rock sugar is selected for the rock sugar. Compared with polycrystalline rock sugar, single crystal rock sugar has a higher purity and a faster melting speed, making the boiled soup more clear and bright, and improving the overall texture of the chili sauce;

[0062] S2; Chili pepper treatment

[0063] S21: Cut the Dahan chili peppers into slices about 6 cm long and 3.5 cm wide;

[0064] S22: Put the above-mentioned chili peppers in a basin uniformly, soak them in hot water above 90 degrees for 2 - 3 minutes, pick them up with a draining basket and drain, repeat twice, check whether the chili peppers are clean, and soak them thoroughly until each piece of chili pepper has a moist and thick feeling. If not, repeat the soaking process once more;

[0065] S23: Rinse the above-mentioned chili peppers again with clean tap water in a draining basket and drain for later use;

[0066] S3; Boil the soup

[0067] S31: Take a clean and oil-free pot, pour 800 - 1000 ml of clear water. When pouring the clear water into the pot, inject it slowly until the clear water just covers the rock sugar;

[0068] S32: Heat the pot with high heat to boil water. After the water boils, add 800 g of rock sugar to the pot, turn to low heat and simmer slowly. During the simmering process, continuously stir gently with a spoon to make the rock sugar evenly heated and accelerate melting until there are some small granular sugar colors turning yellow and foaming. This process takes between 5 - 8 minutes. The pot is made of stainless steel material, which has uniform heat and is not easy to chemically react with the ingredients, and can better ensure the stability and quality of the soup boiling; The spoon used to stir the rock sugar in S22 is specifically made of wood or silicone material to avoid the metal spoon contacting the rock sugar water for a long time and producing a metal smell, which affects the flavor of the chili sauce;

[0069] S33: Slowly pour 400 ml of vinegar along the edge of the pot into the above-mentioned pot, avoiding splashing of the vinegar liquid, and then slowly stir with a spoon to make the vinegar and the rock sugar water fully mixed evenly;

[0070] S34: Simmer over low heat for 3 - 5 minutes, stirring constantly to promote the integration of the flavors of the soup. At this time, it can be observed that the soup begins to thicken slightly.

[0071] S35: Pour 1 kg of honey into the pot. When pouring the honey, tilt the honey pot to let the honey slowly flow into the pot to prevent a large amount of honey from being poured in at once, which is difficult to stir evenly. After adding the honey, quickly stir with a spoon for 2 - 3 minutes until the honey is completely incorporated into the soup and no obvious lumps are visible.

[0072] S4; Add chili peppers

[0073] S41: Place the chili peppers into the above - mentioned pot. First, gently place the chili peppers on the edge of the soup, and then slowly push them towards the center of the soup to ensure that each chili pepper can fully contact the soup.

[0074] S42: Carefully stir the chili peppers in the pot with a spoon. The movement should be gentle. The skin of the Korean chili peppers is thin and easy to break. Due to the large number of chili peppers, it needs to be stirred for 3 - 5 minutes to evenly coat the surface of each chili pepper with the soup until the Korean chili peppers are evenly soaked and the chili peppers have a soft texture.

[0075] S5: Bottle the product

[0076] Prepare clean sealed containers. Scoop up the above - mentioned ingredients and wait for them to cool down before bottling. The sealed containers need to be sterilized at a high temperature before use. The sterilization temperature is 120 °C and the time is 15 minutes. At the same time, after the chili sauce is bottled, the whole is sterilized at a high temperature to extend the shelf life of the chili sauce.

[0077] Experimental example

[0078] Please invite 50 tasters of different age groups to conduct a blind test on Example 1, Example 2 and the traditional chili sauce as a control group respectively. The results are as follows:

[0079]

[0080]

Claims

1. A production process of chili sauce, characterized in that: The steps are as follows: S1: Raw material preparation Use 1kg of chili pepper, 400ml of vinegar, 1kg of honey and 800g of rock sugar; S2; Pepper treatment S21: Cut the Korean pepper into pieces about 6 cm long and 3.5 cm wide; S22: Put the peppers in a basin and soak them in hot water above 90 degrees for 2-3 minutes. Drain them with a drain basket and repeat the process twice; S23: Use a drain basket filled with clean tap water to rinse the peppers again, drain and set aside; S3: Boil the soup S31: Take a clean, oil-free pot and pour 800-1000ml of water; S32: Boil water over high heat. When the water boils, add 800g of rock sugar into the pot. Simmer over low heat. Stir gently with a spoon during the simmering process to heat the rock sugar evenly and accelerate its melting. When there are some small granules of sugar, the color turns yellow and bubbles appear. This process takes 5-8 minutes. S33: slowly pour 400 ml of vinegar into the pot along the edge of the pot to avoid splashing the vinegar, and then slowly stir with a spoon to allow the vinegar and rock sugar water to be fully mixed; S34: Continue to simmer over low heat for 3-5 minutes, stirring while simmering to allow the flavors of the soup to blend together. At this point, you can see that the soup begins to thicken slightly. S35: Pour 1kg of honey into the pot. When pouring the honey, tilt the honey jar to allow the honey to flow slowly into the pot to prevent a large amount of honey from being poured in at once and difficult to stir evenly. After adding the honey, stir quickly with a spoon for 2-3 minutes until the honey is completely integrated into the soup and no obvious lumps are seen; S4; add chili S41; put the peppers into the above pot, first gently place the peppers on the edge of the soup, and then slowly push them towards the center of the soup to ensure that every pepper can fully contact the soup; S42； Use a spoon to carefully stir the peppers in the pot. Be gentle. Korean peppers have thin skins that are easily damaged. Because there are many peppers, you need to stir for 3-5 minutes to make each pepper evenly covered with soup until the Korean peppers are evenly soaked and feel soft. S5: Bottling Prepare a clean sealed container, scoop out the above ingredients, wait for them to cool down and then bottle them.

2. The production process of a chili sauce according to claim 1, characterized in that: The peppers in S1 are specifically Korean peppers from Chifeng, Inner Mongolia.

3. The production process of a chili sauce according to claim 2, characterized in that: The vinegar in S1 is specifically 65-degree aged vinegar or handmade vinegar, which has an appropriate acetic acidity and can effectively neutralize part of the spiciness of the Korean pepper in Chifeng, Inner Mongolia, while giving the chili sauce a mellow and unique flavor and improving the overall taste.

4. The production process of a chili sauce according to claim 1, characterized in that: The honey in S1 is pure natural honey, which has a sweet taste and unique aroma, balancing the spicy taste of Korean peppers, adding rich layers to the chili sauce and making the taste softer.

5. The production process of a chili sauce according to claim 1, characterized in that: The rock sugar in S1 is made of single crystal rock sugar. Compared with polycrystalline rock sugar, single crystal rock sugar has higher purity and melts faster, making the boiled soup clearer and brighter, and improving the overall texture of the chili sauce.

6. The process for making chili sauce according to claim 1, characterized in that: In S22, check whether the peppers are clean and fully soaked until each piece of pepper feels moist and thick. If not, continue soaking again.

7. The process for making chili sauce according to claim 1, characterized in that: When pouring the clean water in S31 into the pot, pour it slowly until the clean water just covers the rock sugar.

8. The process for making chili sauce according to claim 1, characterized in that: The pot in S32 is made of stainless steel, which heats evenly and is not easy to react chemically with ingredients, which can better ensure the stability and quality of the soup; the spoon used to stir the rock sugar in S22 is made of wood or silicone to avoid long-term contact between the metal spoon and the rock sugar water to produce metallic odor, which affects the flavor of the chili sauce.

9. The process for making chili sauce according to claim 1, characterized in that: The sealed container in S5 needs to be sterilized at high temperature before use, with the sterilization temperature between 100°C and 120°C for 15-20 minutes. At the same time, the entire chili sauce is sterilized at high temperature after bottling to extend the shelf life of the chili sauce.

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