Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Brown chili sauce and making method thereof

A technology of paste chili and paste chili noodles, which is applied in food preparation, application, food science, etc., can solve the problems of insufficient nutrition and flavor, and achieve the effects of high production efficiency, simple and convenient production method, and unique seasoning flavor

Inactive Publication Date: 2013-02-13
ZUNYI LIUHUZI FOOD
View PDF4 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a paste chili seasoning, which solves the problem of insufficient nutrition and flavor of the paste paste chili seasoning in the prior art

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Take 30kg of rapeseed oil, 1kg of ginger, 1kg of garlic, 10kg of bad pepper, 20kg of paste pepper noodles, 40kg of soy sauce, 20kg of lard, 10kg of salt, and 1kg of chicken essence.

[0021] Stir-fry the dried chili with firewood, grind it into paste chili noodles for later use; weigh rapeseed oil, ginger, garlic, bad chili, soy sauce, lard, salt, chicken essence and the ingredients obtained in step (1) according to the weight parts in the formula Paste chili noodles for later use; add other raw materials to the rapeseed oil and cook together; when the cooking temperature reaches above 100°C, stir evenly, cool and seal the package.

Embodiment 2

[0023] Take 40kg of rapeseed oil, 10kg of ginger, 10kg of garlic, 30kg of bad pepper, 40kg of paste pepper noodles, 50kg of soy sauce, 40kg of lard, 15kg of salt, and 10kg of chicken essence.

[0024] Stir-fry the dried chili with firewood, grind it into paste chili noodles for later use; weigh rapeseed oil, ginger, garlic, bad chili, soy sauce, lard, salt, chicken essence and the ingredients obtained in step (1) according to the weight parts in the formula Paste chili noodles for later use; add other raw materials to the rapeseed oil and cook together; when the cooking temperature reaches above 100°C, stir evenly, cool and seal the package.

Embodiment 3

[0026] Take 35kg of rapeseed oil, 5kg of ginger, 5kg of garlic, 15kg of bad pepper, 25kg of paste pepper noodles, 43kg of soy sauce, 25kg of lard, 12kg of salt, and 5kg of chicken essence.

[0027] Stir-fry the dried chili with firewood, grind it into paste chili noodles for later use; weigh rapeseed oil, ginger, garlic, bad chili, soy sauce, lard, salt, chicken essence and the ingredients obtained in step (1) according to the weight parts in the formula Paste chili noodles for later use; add other raw materials to the rapeseed oil and cook together; when the cooking temperature reaches above 100°C, stir evenly, cool and seal the package.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a brown chili sauce and a making method thereof. The brown chili sauce mainly comprises the following raw materials: rapeseed oil, ginger, garlic, fermented chili, brown chili powder, soy sauce, lard, salt and chicken essence. The making method of the brown chili sauce comprises the following steps of: stir-baking dry chili to brown with firewood, then beating the dry chili into brown chili powder for later use; weighing the rapeseed oil, ginger, garlic, fermented chili, the soy sauce, the lard, the salt, the chicken essence and the brown chili powder obtained in the step (1) for later use according to parts by weight in a formula; adding other materials in the rapeseed oil and stewing together; when the stewing temperature is above 100 DEG C, stirring evenly, and sealing and packing after cooling. The making method has the following beneficial effects: the fermented chili and the brown chili powder are stewed together so the brown chili sauce is spicy and unique in taste; by combination of rapeseed oil and lard, the brown chili sauce is unique in flavor; by adding the soy sauce, the brown chili sauce is more mellow after being put into soup; and the making method is simple and convenient, easy in production process control, and high in production efficiency.

Description

technical field [0001] The invention relates to a paste pepper seasoning and a preparation method thereof. Background technique [0002] Paste pepper is a kind of chili seasoning with paste aroma and spicy taste made by frying dried chili peppers. It is very popular in the southwest, especially in Guizhou. Paste chili is generally used as dipping water for vegetarian dishes. The method of this paste chili seasoning is to put paste paste chili noodles, monosodium glutamate, salt, pepper, ginger, garlic, green onion and other seasonings into a bowl, then add soy sauce or fresh soup, stir well and serve Can. Paste chili noodles are often sold in bags. When seasoning is needed, various raw materials are temporarily added to make paste chili seasoning. There is also a method of paste chili seasoning, which is to mix paste paste chili noodles, monosodium glutamate, salt, pepper, ginger, garlic and other condiments in a container, then pour the scalded vegetable oil into the cont...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/22A23L27/00
Inventor 刘剑秋
Owner ZUNYI LIUHUZI FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com