Olive oil chili sauce and preparation method thereof

Abstract

The invention provides olive oil chilli sauce. The olive oil chilli sauce is prepared from olive oil, garlic, pod pepper, fermented soya beans, chili powder, preserved vegetables, cumin powder, brown rock sugar, black olive, chicken powder, baijiu, sesame oil, salt and vegetable xanthan gum. The preparation method of the olive oil chilli sauce comprises the following steps: adding olive oil into a pot, and heating; adding garlic into the heated olive sesame oil, stirring and shoveling; the pod pepper and the fermented soya beans are stirred and then added into the mixture, and the mixture is stirred and shoveled together; and adding chili powder, preserved vegetables, cumin powder, brown rock sugar, black olive, chicken powder, white spirit, sesame oil, salt and vegetable xanthan gum in the above steps, stirring and shoveling together, and cooling to obtain the chili sauce. By increasing and decreasing the quantity of the fermented soya beans and the preserved vegetables, the requirements of people in various different regions can be met; the pure natural olive oil is used, and garlic, fermented soya beans and cumin fennel products are added, so that the olive oil can play a role in assisting body health, and is free of any chemical component additive, MSG and water.

Description

Technical Field

[0001] The present invention relates to the technical field of food seasonings, and particularly to an olive oil chili sauce and a preparation method thereof. Background Art

[0002] Chili peppers contain proteins, vitamins, carbohydrates, pigments, calcium, phosphorus, iron, etc. that the human body needs. Among them, the vitamin C content ranks first among vegetables, being 7 - 15 times that of tomatoes. Chili peppers are vegetables with very high nutritional value.

[0003] According to the definition of chili paste in the "NY / T 1070 - 2006 Chili Paste" standard, chili paste is a paste - like food made mainly from fresh chili peppers or dried chili peppers through specific processes such as crushing, fermentation, or non - fermentation.

[0004] Generally speaking, chili sauce is a sauce made from chili peppers and is a relatively common condiment on the table. Chili sauce has different formulas and unique flavors in different regions of traditional Chinese food. Chili peppers originated in South America and, after being introduced to China, are deeply loved by Chinese people. In places such as Shaanxi, Hunan, and Sichuan, people simply cannot do without spicy food.

[0005] Chili sauce has also become an indispensable condiment. "Spicy" is one of the most popular flavors in Chinese food culture, and spicy elements are widely used in various packaged foods, snacks, especially very popular in snacks, instant noodles, condiments, and fast - food products.

[0006] In recent years, the improvement of residents' consumption levels, the growth of household consumption, the catering industry, and food enterprises have promoted the demand for consumer goods, giving chili sauce a broader development space. With the further expansion of chili products, the increase in the number of people who like spicy food, and the expansion of regions, the global demand for chili sauce will still maintain a relatively fast development trend. As a major producer and consumer of chili sauce in the world, China has deeply influenced the pattern of the global chili sauce market.

[0007] Current domestic classifications of chili sauce: 1) Garlic chili sauce: It is made by selecting bright red chili peppers with thin skins and a lot of flesh and fresh, plump new garlic cloves. The sauce has a strong garlic aroma, a mild spiciness, a slightly spicy and sweet taste, and a bright red and shiny color. The texture of the sauce is tender and smooth.

[0008] 2) Guilin chili sauce: It is made from finger - chili peppers according to the traditional Guilin chili sauce flavor, with a very spicy taste and a strong aroma of fermented soybean paste and sesame oil.

[0009] 3) Sichuan - flavored chili sauce: It is made by selecting well - fermented and spicy broad - bean paste from Pixian, and adding its ingredients such as red oil, dried shrimps, sesame oil, Chinese prickly ash, etc.

[0010] 4) Douchi Chili Sauce: It is made by carefully selecting high-quality chili peppers and whole grains of fermented soybeans. The sauce body is oily, the fermented soybeans are fragrant, and the spiciness is intense, with an authentic flavor of dry and fragrant Guizhou chili peppers.

[0011] 5) Chopped Chili Sauce: It is made by adding fresh chili peppers, ginger, garlic, fermented soybeans and other ingredients, chopping them into grains, and then pickling them. It can be cooked with meat, fish and other ingredients according to personal taste, and is also an essential good product for meals and cooking.

[0012] 6) Yellow Lantern Chili Sauce: It is a chili sauce with a yellow sauce body, made from yellow lantern chili peppers in the shape of lanterns produced in Hainan. It has a bright yellow color, a beautiful appearance, a unique flavor, and a strong spiciness. Summary of the Invention

[0013] The purpose of the present invention is to provide a chili sauce and its preparation method that can meet the needs of people in various regions, without any additive chemical components, without MSG, and without water.

[0014] To achieve the above purpose, the technical solution provided by the present invention is: An olive oil chili sauce, including 180-220 parts of olive sesame oil, 160-200 parts of garlic, 190-250 parts of chili peppers, 210-240 parts of fermented soybeans, 20-45 parts of chili powder, 30-80 parts of winter vegetables, 1-5 parts of cumin powder, 20-30 parts of yellow rock sugar, 30-40 parts of olive beans, 3-5 parts of chicken powder, 3-5 parts of white wine, 8-12 parts of sesame oil, 3-5 parts of salt, and 2-4 parts of plant-based yellow collagen, in parts by weight.

[0015] Preferably, the olive sesame oil is obtained by filtering the heated olive blended oil after adding celery, onions, and scallions. Among them, the olive blended oil, celery, onions, and scallions are 180-220 parts of olive blended oil, 20-30 parts of celery, 20-30 parts of onions, and 20-30 parts of scallions, in parts by weight in sequence.

[0016] A preparation method of an olive oil chili sauce: (1) Add the olive sesame oil to a pot and heat it to 160-180°F; (2) Stir the garlic into minced garlic, add the minced garlic to the heated olive sesame oil in step (1), stir and fry for 3-5 minutes, and continue heating to obtain intermediate product I; (3) Stir the chili peppers into fresh chili pepper puree, stir the fresh chili pepper puree and fermented soybeans, and add them to the intermediate product I in step (2), stir and fry together for 3-5 minutes, and continue heating to obtain intermediate product II; (4) Add chili powder, winter vegetables, cumin powder, yellow rock sugar, olive beans, chicken powder, white wine, sesame oil, salt, and plant-based yellow collagen to the intermediate product II in step (3), stir and fry together for 4-6 minutes, then stop and cool to obtain the chili sauce.

[0017] Preferably, the method for making the olive sesame oil is as follows: (1.1) Cut the celery and onion into pieces respectively, and tie the cut celery and onion with scallions; (1.2) Dehydrate the celery, onion and scallions in step (1.1); (1.3) Pour olive blend oil into a pot and heat it to 160 - 180°F; (1.4) Add the dehydrated celery, onion and scallions in step (1.2) to the heated olive blend oil in step (1.3) for frying. The frying time is 25 - 35 minutes until the celery, onion and scallions turn golden brown, and keep heating during this period; (1.5) Take out the fried celery, onion and scallions in step (1.4), and filter and cool the oil in step (1.4) to obtain the olive sesame oil.

[0018] Furthermore, the olive blend oil, celery, onion and scallions used in the olive sesame oil are 180 - 220 parts by weight of olive blend oil, 20 - 30 parts of celery, 20 - 30 parts of onion, and 20 - 30 parts of scallions in sequence.

[0019] Preferably, the olive sesame oil, garlic, chili peppers, fermented soybeans, chili powder, preserved mustard, cumin powder, yellow rock sugar, olive pods, chicken powder, white wine, sesame oil, salt and plant-based collagen are 180 - 220 parts, 160 - 200 parts, 190 - 250 parts, 210 - 240 parts, 20 - 45 parts, 30 - 80 parts, 1 - 5 parts, 20 - 30 parts, 30 - 40 parts, 3 - 5 parts, 3 - 5 parts, 8 - 12 parts, 3 - 5 parts and 2 - 4 parts respectively by weight.

[0020] Furthermore, add half of the amount of the olive sesame oil in step (1), and add the other half of the amount of the olive sesame oil to it by stirring proportionally item by item in steps (2) - (4).

[0021] This solution has the aroma of garlic, black bean, olive, spicy and numbing, and has a delicate taste. Since Tianjin winter vegetables are used as fillers, it has the special flavor of Beijing and Tianjin. By increasing or decreasing the amount of black beans and winter vegetables, it can meet the needs of people in different regions. The product uses pure natural olive oil, plus garlic, black beans and cumin and fennel products, which can play an auxiliary role in physical health, dispel wind and relieve exterior symptoms, clear away heat and relieve restlessness, detoxify, and soothe the stomach and digest food. Moreover, black beans are rich in amino acids, which can promote brain development, improve memory, and thus enhance intelligence. The isoflavones it is rich in can play an anti-cancer role. Regular consumption can help lower cholesterol and lipid levels, which is very beneficial for maintaining cardiovascular health. It does not contain any chemical additives, MSG, or water. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 It is a schematic flow chart of the preparation method of the present invention. DETAILED DESCRIPTION

[0023] The present invention will be further described below in conjunction with specific embodiments: Example

[0024] like Figure 1 As shown, the olive oil chili sauce described in this embodiment includes, by weight, 180-220 parts of olive oil, 160-200 parts of garlic, 190-250 parts of chili peppers, 210-240 parts of fermented black beans, 20-45 parts of chili powder, 30-80 parts of winter vegetables, 1-5 parts of cumin powder, 20-30 parts of yellow rock sugar, 30-40 parts of olives, 3-5 parts of chicken powder, 3-5 parts of white wine, 8-12 parts of sesame oil, 3-5 parts of salt and 2-4 parts of plant xantham gum.

[0025] The chili pepper is from the plateau mountain areas of Yunnan and Guizhou, the garlic is peeled garlic from Shandong, the fermented black beans are from Yangjiang, Guangdong, the chili powder is from Sichuan, the winter vegetables are from Tianjin, and the liquor is sauce-flavored liquor.

[0026] The olive oil is obtained by filtering celery, onion and shallot after adding heated olive blended oil, wherein the olive blended oil, celery, onion and shallot are in the following order by weight: 180-220 parts of olive blended oil, 20-30 parts of celery, 20-30 parts of onion and 20-30 parts of shallot.

[0027] A preparation method of olive oil chili sauce: (1) Add olive oil to a pot and heat to 160-180°F; (2) Crush the garlic into minced garlic, add the minced garlic into the heated olive sesame oil in step (1), stir-fry with a spatula for 3 - 5 minutes while continuously heating to obtain Intermediate Product I; (3) Crush the chili peppers into fresh chili pepper paste, stir the fresh chili pepper paste and fermented soybeans, and then add them to Intermediate Product I in step (2), stir-fry with a spatula together for 3 - 5 minutes while continuously heating to obtain Intermediate Product II; (4) Add chili powder, winter vegetables, cumin powder, yellow rock sugar, olive angles, chicken powder, white wine, sesame oil, salt and plant-based xanthan gum to Intermediate Product II in step (3), stir-fry with a spatula together for 4 - 6 minutes, then stop and cool to obtain the chili sauce.

[0028] The production method of the olive sesame oil: (1.1) Cut the celery and onions into pieces respectively, and tie the cut celery and onions with scallions; (1.2) Dehydrate the celery, onions and scallions in step (1.1); (1.3) Pour olive blending oil into a pot and heat it to 160 - 180°F; (1.4) Add the dehydrated celery, onions and scallions in step (1.2) into the heated olive blending oil in step (1.3) for frying. The frying time is 25 - 35 minutes until the celery, onions and scallions turn golden yellow, and continuously heat during this period; (1.5) Take out the fried celery, onions and scallions in step (1.4), and filter and cool the oil in step (1.4) to obtain the olive sesame oil.

[0029] The olive blending oil, celery, onions and scallions used in the olive sesame oil are 180 - 220 parts by weight of olive blending oil, 20 - 30 parts of celery, 20 - 30 parts of onions, and 20 - 30 parts of scallions in sequence.

[0030] For example, 250 g of celery, onions and scallions can be used respectively, add 2000 g of olive blending oil to the pot, fry and then filter to obtain about 2000 g of olive sesame oil.

[0031] The olive sesame oil, garlic, chili peppers, fermented soybeans, chili powder, winter pickles, cumin powder, yellow rock sugar, olive horns, chicken powder, white liquor, sesame oil, salt, and plant-based collagen are respectively in parts by weight as follows: the olive sesame oil is 180 - 220 parts, the garlic is 160 - 200 parts, the chili peppers are 190 - 250 parts, the fermented soybeans are 210 - 240 parts, the chili powder is 20 - 45 parts, the winter pickles are 30 - 80 parts, the cumin powder is 1 - 5 parts, the yellow rock sugar is 20 - 30 parts, the olive horns are 30 - 40 parts, the chicken powder is 3 - 5 parts, the white liquor is 3 - 5 parts, the sesame oil is 8 - 12 parts, the salt is 3 - 5 parts, and the plant-based collagen is 2 - 4 parts.

[0032] In step (1), add half of the amount of the olive sesame oil, and add the other half of the amount of the olive sesame oil proportionally and stir it into the mixture item by item in steps (2) - (4).

[0033] Adjust the content of the fermented soybeans and winter pickles according to taste to suit consumers in different regions. For example: Plan 1: Take 2000 g of olive sesame oil, add half of it, 1000 g of olive sesame oil, to a pot and heat it to 160°F; after crushing 1800 g of garlic into mashed garlic, mix it with 180 g of olive sesame oil, and add it to the heated olive sesame oil and stir-fry for 3 minutes; after crushing 2250 g of chili peppers into fresh chili paste, mix it with 2250 g of fermented soybeans and then mix them with 450 g of olive sesame oil, and add it to the above step and stir-fry for 3 minutes; mix 350 g of chili powder, 450 g of winter pickles, 30 g of cumin powder, 250 g of yellow rock sugar, 350 g of olive horns, 50 g of chicken powder, 50 g of white liquor, 100 g of sesame oil, 40 g of salt, and 30 g of plant-based collagen with 370 g of olive sesame oil, add it to the above step and stir-fry for 4 minutes, then stop and wait for cooling to obtain medium-spicy chili sauce I.

[0034] Plan 2: Take 2000 g of olive sesame oil, add half of it, 1000 g of olive sesame oil, to a pot and heat it to 160°F; after crushing 1800 g of garlic into mashed garlic, mix it with 180 g of olive sesame oil, and add it to the heated olive sesame oil and stir-fry for 3 minutes; after crushing 1950 g of chili peppers into fresh chili paste, mix it with 2400 g of fermented soybeans and then mix them with 435 g of olive sesame oil, and add it to the above step and stir-fry for 4 minutes; mix 150 g of chili powder, 800 g of winter pickles, 30 g of cumin powder, 250 g of yellow rock sugar, 350 g of olive horns, 50 g of chicken powder, 50 g of white liquor, 100 g of sesame oil, 40 g of salt, and 30 g of plant-based collagen with 385 g of olive sesame oil, add it to the above step and stir-fry for 5 minutes, then stop and wait for cooling to obtain mild-spicy chili sauce II.

[0035] Solution 3: Take 2000 g of olive sesame oil. Add half of it, i.e., 1000 g of olive sesame oil, into a pot and heat it to 160°F. After crushing 1800 g of garlic into mashed garlic, mix it with 180 g of olive sesame oil, add it to the heated olive sesame oil and stir-fry for 3 minutes. After crushing 2450 g of chili peppers into fresh chili paste, mix it with 2100 g of fermented soybeans and 455 g of olive sesame oil, add it to the above step and stir-fry for 4 minutes. Mix 450 g of chili powder, 300 g of preserved winter vegetables, 30 g of cumin powder, 250 g of yellow rock sugar, 350 g of olive horns, 50 g of chicken powder, 50 g of white wine, 100 g of sesame oil, 40 g of salt and 30 g of plant-based yellow collagen into 365 g of olive sesame oil, add it to the above step and stir-fry for 4 minutes, then stop and wait for cooling to obtain high-spiciness chili sauce III.

[0036] This chili sauce product is finally mixed, cooked, canned at high temperature and without water in a sterile workshop.

Claims

1. An olive oil chili sauce, characterized in that: It includes 180 - 220 parts of olive sesame oil by weight, 160 - 200 parts of garlic, 190 - 250 parts of chili peppers, 210 - 240 parts of fermented soybeans, 20 - 45 parts of chili powder, 30 - 80 parts of winter vegetables, 1 - 5 parts of cumin powder, 20 - 30 parts of yellow rock sugar, 30 - 40 parts of olive fruits, 3 - 5 parts of chicken powder, 3 - 5 parts of white liquor, 8 - 12 parts of sesame oil, 3 - 5 parts of salt, and 2 - 4 parts of plant - based yellow colloid.

2. The olive oil chili sauce according to claim 1, characterized in that: The olive sesame oil is obtained by filtering the mixture of celery, onion, and scallions added to heated olive blended oil. Among them, the olive blended oil, celery, onion, and scallions are 180 - 220 parts of olive blended oil, 20 - 30 parts of celery, 20 - 30 parts of onion, and 20 - 30 parts of scallions by weight respectively.

3. A preparation method of an olive oil chili sauce, characterized in that: (1) Add the olive sesame oil into a pot and heat it to 160 - 180°F; (2) Mash the garlic into minced garlic, add the minced garlic into the heated olive sesame oil in step (1), stir - fry with a spatula for 3 - 5 minutes and keep heating to obtain intermediate product I; (3) Mash the chili peppers into fresh chili paste, stir the fresh chili paste with fermented soybeans and add them into the intermediate product I in step (2), stir - fry with a spatula together for 3 - 5 minutes and keep heating to obtain intermediate product II; (4) Add chili powder, winter vegetables, cumin powder, yellow rock sugar, olive fruits, chicken powder, white liquor, sesame oil, salt, and plant - based yellow colloid into the intermediate product II in step (3), stir - fry with a spatula together for 4 - 6 minutes and then stop, and cool it to obtain the chili sauce.

4. The preparation method of an olive oil chili sauce according to claim 3, characterized in that: The production method of the olive sesame oil: (1.1) Cut the celery and onion into pieces respectively, and use scallions to tie the cut celery and onion; (1.2) Dehydrate the celery, onion, and scallions in step (1.1); (1.3) Pour olive blended oil into a pot and heat it to 160 - 180°F; (1.4) Add the dehydrated celery, onion, and scallions in step (1.2) into the heated olive blended oil in step (1.3) for frying. The frying time is 25 - 35 minutes until the celery, onion, and scallions turn golden - yellow, and keep heating during this period; (1.5) Fish out the fried celery, onion, and scallions in step (1.4), and filter and cool the oil in step (1.4) to obtain the olive sesame oil.

5. The preparation method of an olive oil chili sauce according to claim 4, characterized in that: The olive blended oil, celery, onion, and scallions used in the olive sesame oil are 180 - 220 parts of olive blended oil, 20 - 30 parts of celery, 20 - 30 parts of onion, and 20 - 30 parts of scallions by weight respectively.

6. The preparation method of an olive oil chili sauce according to claim 3, wherein: The olive sesame oil, garlic, chili peppers, fermented soybeans, chili powder, winter pickles, cumin powder, yellow rock sugar, olive corners, chicken powder, white wine, sesame oil, salt and plant-based collagen are respectively in parts by weight as follows: the olive sesame oil is 180 - 220 parts, the garlic is 160 - 200 parts, the chili peppers are 190 - 250 parts, the fermented soybeans are 210 - 240 parts, the chili powder is 20 - 45 parts, the winter pickles are 30 - 80 parts, the cumin powder is 1 - 5 parts, the yellow rock sugar is 20 - 30 parts, the olive corners are 30 - 40 parts, the chicken powder is 3 - 5 parts, the white wine is 3 - 5 parts, the sesame oil is 8 - 12 parts, the salt is 3 - 5 parts and the plant-based collagen is 2 - 4 parts.

7. The preparation method of an olive oil chili sauce according to claim 6, characterized in that: In step (1), half of the amount of the olive sesame oil is added, and the other half of the amount of the olive sesame oil is added by stirring proportionally item by item in steps (2) - (4).

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