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Chilli sauce and preparation method thereof

A technology for chili sauce and red pepper, applied in the directions of food preparation, application, food science, etc., can solve the problems of ginger and garlic not being placed or even placed, poor flavor, etc., and achieve the effects of increasing flavor quality, rich nutritional value and soft spicy taste.

Inactive Publication Date: 2013-08-07
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Another problem that this formula solves is to overcome the poor flavor caused by the lack of ginger and garlic in the current hot sauce

Method used

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  • Chilli sauce and preparation method thereof
  • Chilli sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1) Crush 8 parts by mass of red pepper into 1 cm; crush 0.8 parts by mass of fried peanuts into 1 cm; fry 0.2 parts by mass of sesame seeds; beat 1 part by mass of ginger and 1.5 parts by mass of garlic into juice for later use.

[0026] 2) Heat 0.8 parts by mass of sesame oil to 50~60°C, add 0.8 parts by mass of diced pork meat with a size of 1 cm, stir for 2 minutes, add 1.5 parts by mass of bean paste and continue stirring for 2 minutes, add 200ml of water, and boil.

[0027] 3) Add 8 parts by mass of red pepper, heat it to a boil, turn it on and turn off the heat. At this time, 0.8 parts by mass of salt, 0.4 parts by mass of white sugar, 0.8 parts by mass of peanuts, and 0.2 parts by mass of sesame seeds were put into the mixture and stirred evenly. After cooling thoroughly, ginger, garlic and 0.2 parts by mass of monosodium glutamate were added and stirred evenly before bottling.

[0028] 4) The bottles used for hot sauce must be sterilized in advance.

Embodiment 2

[0030] 1) Crush 4 parts by mass of red pepper into 1 cm; crush 0.4 part by mass of fried peanuts into 1 cm; fry 0.1 part by mass of sesame; beat 0.5 part by mass of ginger and 0.5 part by mass of garlic into juice for later use.

[0031] 2) Preheat 0.4 parts by mass of sesame oil to 50-60°C, add 0.4 parts by mass of diced pork meat with a size of 1 cm, stir for 2 minutes, add 0.75 parts by mass of bean paste and continue stirring for 2 minutes, add 200ml of water, and boil.

[0032] 3) Add 4 parts by mass of red pepper and heat it together and turn it on and turn off the heat. At this time, put 0.4 parts by mass of salt, 0.2 parts by mass of white sugar, 0.4 parts by mass of peanuts, and 0.1 parts by mass of sesame seeds together and stir evenly. After cooling thoroughly, add ginger, garlic, and 0.1 parts by mass of monosodium glutamate and stir evenly before bottling.

[0033] 4) The bottles used for hot sauce must be sterilized in advance.

Embodiment 3

[0035] 1) Crush 16 parts by mass of red pepper into 1 cm; crush 1.6 parts by mass of fried peanuts into 1 cm; fry 0.4 parts by mass of sesame; beat 2 parts by mass of ginger and 3 parts by mass of garlic into juice for later use.

[0036] 2) Preheat 1.6 parts by mass of sesame oil to 50-60°C, add 1.6 parts by mass of diced pork meat with a size of 1 cm, stir for 2 minutes, add 3 parts by mass of bean paste and continue stirring for 2 minutes, add 200ml of water, and boil.

[0037] 3) Add 16 parts by mass of red pepper and heat it to a boil, turn it on and turn off the heat. At this time, 1.6 parts by mass of salt, 0.8 parts by mass of white sugar, 1.6 parts by mass of peanuts, and 0.4 parts by mass of sesame seeds were put into the mixture and stirred evenly. After cooling thoroughly, ginger, garlic and 0.4 parts by mass of monosodium glutamate were added and stirred evenly before bottling.

[0038] 4) The bottles used for hot sauce must be sterilized in advance.

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Abstract

The invention relates to chilli sauce and a preparation method thereof, wherein the preparation method comprises the following steps of: heating sesame oil to 50-60 DEG C, adding pork lean meat, thick broad-bean sauce, water, red chilli, salt, white sugar, peanuts, sesame, ginger, garlic and monosodium glutamate, and stirring to be uniform so as to prepare the chilli sauce. The chilli sauce provided by the invention is mild in piquancy and has attractive rich color, meanwhile, the flavor is tasty because cooked peanuts and sesame are added, and the chilli sauce is good in color, fragrance andflavor; ginger and garlic enable the chilli sauce to be fresh and tasty, and the flavor is fragrant; the sesame oil enables the chilli sauce to be more rich in nutrition value, no non-natural component is contained, the chilli sauce is safe and healthy in eating, does not go bad after being preserved for around one year, not only is suitable for families, but also is suitable for enterprise production; and compared with the chilli sauce sold in the market, the chilli sauce has a qualitative leap in the aspects of color, fragrance and flavor, safety and controllability and the like. In the rawmaterials provided by the invention, garlic and ginger are natural preservatives, not only can realize effective corrosion resistance, guarantees the food safety, and increases the flavor quality, but also has the efficacies of oxidation resistance and cancer resistance and the like.

Description

technical field [0001] The invention relates to a condiment and a preparation method thereof, belonging to the technical field of table food. Background technique [0002] Pepper is native to Central and South America, and it was originally the most important condiment of the Indians. It was spread to Europe by the Spaniards around the end of the 15th century. The English chili (pepper) is taken from the language of the ancient Mexican Aztecs (a branch of the North American Indians). They use chilli oil as a seasoning for tutla or just about every food. Chili peppers were introduced to China from the Americas at the end of the Ming Dynasty. Now the latest research shows that chili peppers may have first been introduced to Jiangsu, Zhejiang, Guangdong, Guangxi, Guizhou, Hunan and other places, and then spread to Southwest and other regions. Peppers have been used as a vegetable and condiment for hundreds of years. In our country, chili is a very important condiment in man...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/30A23L27/60
Inventor 杨宝灵王冰张凤杰鲍雅静乌云娜
Owner DALIAN NATIONALITIES UNIVERSITY
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