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Fresh chili sauce and preparation method thereof

A technology of fresh chili paste and chili, applied in food preparation, application, food science, etc., to achieve the effect of increasing crisp taste, reducing spicy degree, and mild taste

Active Publication Date: 2014-02-12
张振梅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is: in the prior art, there is a lack of a kind of chili sauce that is rich in nutrition, tastes fresh and spicy, and is not easy to get angry after eating.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example 1~7

[0034] Prepare fresh chili sauce raw materials according to the ratio in Table 1:

[0035] Table 1 Raw material ratio table of preparation examples 1~7

[0036] .

[0037] Preparation:

[0038] (1) Cut fresh peppers and fresh hot peppers into small cubes of 1cm×1cm, carrots into small cubes of 0.2cm×0.2cm, crushed garlic and cut into small cubes of 0.5cm×0.5cm, core and cut fresh hawthorn into 0.5cm×0.5cm small cubes for later use;

[0039] (2) Put the ingredients mentioned in step (1), sweet noodle sauce, vegetable oil, salt, sugar, vinegar and Chinese prickly ash together in a pot and simmer for a while. Stir once per minute before boiling. After 25-30 minutes, put Add monosodium glutamate and stir well, take it out of the pot and bottle it.

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PUM

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Abstract

The invention relates to a fresh chili sauce. The fresh chili sauce is prepared from the following raw materials in parts by weight: 40-60 parts of fresh chilies, 40-60 parts of fresh green chilies, 10-20 parts of sweet soybean paste, 5-15 parts of carrots, 5-15 parts of fresh crataegus pinnatifida bunge, 5-15 parts of plant oil, 5-15 parts of table salt, 5-15 parts of white sugar, 5-15 parts of garlic, 15-25 parts of table vinegar, 2-8 parts of gourmet powder and 1-4 parts of pepper. The invention further provides a preparation method of the fresh chili sauce. The preparation method comprises the following steps: (1) cutting the fresh chilies and the fresh green chilies into dices with the size of 1cm*1cm and the carrots into dices with the size of 0.2cm*0.2cm, smashing the garlic into dices with the size of 0.5cm*0.5cm for future use, denucleating the fresh crataegus pinnatifida bunge and cutting the denucleated crataegus pinnatifida bunge into dices with the size of 0.5cm*0.5cm for future use; and (2) stewing the raw materials of the step (1) with the sweet soybean paste, the plant oil, the table salt, the white sugar, the table vinegar and the pepper in a pot by gentle fire, stirring one time every minute before the mixture is boiled, putting the gourmet powder after the mixture is boiled for 25-30 minutes, stirring uniformly, taking a product from the pot and filling into a bottle. The fresh chili sauce is good in mouth feel and good in flavor; after eating the fresh chili sauce, people do not easily get the internal heat; the fresh chili sauce can be stored for a long time after being uncovered and is unlikely to go bad.

Description

technical field [0001] The invention relates to a seasoning and a preparation method thereof, in particular to a fresh chili sauce and a preparation method thereof. Background technique [0002] Chili sauce is a favorite food in people's daily life. It has functions such as increasing appetite, strengthening spleen and stomach, and eliminating rheumatism. At present, there are two types of chili sauce: oil-based and water-based. The oil-based chili sauce is mainly made of raw materials such as chili and edible oil. The product has the aroma of chili oil, is easy to store, and has a long shelf life. Water-based chili sauce is made by fermenting water and chili peppers. The color is bright red. It takes a long time to make and has a short shelf life. Preservatives are often added to prolong the shelf life. In addition, the chili sauces currently on the market are mostly made of dried chili peppers and other materials. They are mainly spicy, lack the taste of fresh chili peppe...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
CPCA23L27/60A23L33/10
Inventor 张振梅
Owner 张振梅
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