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Method for preparing chili sauce using Xinjiang dried chilies as main ingredient

A technology of chili sauce and chili skin, which is applied in the field of food processing, can solve the problems of no chili sauce, etc., and achieve the effect of avoiding the reduction of nutritional value and eating convenience

Inactive Publication Date: 2015-03-18
陈其钢
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But do not see the hot pepper sauce that the hot pepper that the present invention is identical with the Yanqi large capsicum of Xinjiang Yanqi Basin sun-dried system is that raw material is produced

Method used

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Examples

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Embodiment Construction

[0013] The present invention is further described below in conjunction with embodiment.

[0014] 1. select the peppery skin that the Yanqi big capsicum that the Xinjiang Yanqi Basin is planted sun-dried is the raw material of the present invention, and the measuring portion is weighed by 100 parts.

[0015] 2. After heating 150 parts of edible oil to an oil temperature of 65°C, immerse the dry pepper skin in step 1 after removing the stems, seeds and 5 parts of table salt into the heated cooking oil for 5 hours, and keep the cooking oil at a constant temperature during this time.

[0016] 3. Take out the Fuchao spicy skin soaked in oil in step 2, drain the oil, and cut into 70mm long filaments with a shredder.

[0017] 4. Select 15 parts of naturally mature raspberries from the organic raspberry planting base in Zhatan Village, Urumqi County, Xinjiang. After manual picking, rinse with clean water, and crush them into 15mm×25mm×35mm with a squirrel cage crusher.

[0018] 5. M...

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Abstract

The invention discloses a method for preparing a chili sauce using Xinjiang dried chilies as main ingredient. Yanqi large chilies which are planted in Yanqi Basin of Xinjiang are dried in sun to form dried chilies, handles and seeds of the dried chilies are removed, 100 parts of the dried chilies and 4-6 parts of salt are soaked at the constant temperature in 100-200 parts of 60-80 DEG C edible oil, and then the soaked chilies are cut into chili strips with the length of 60-90 mm, 10-20 parts of naturally matured raspberries which are planted in a Xinjiang urumqi country raspberry organic planting base are cleaned with clean water and crushed into blocks of (10-20mm)*(20-30mm)*(30-40mm), the chili strips and the raspberry blocks are soaked in 20-40 parts of honey for 8-12 hours, so as to maximize the nutrition and flavor of the raspberries and the dried chilies which are formed by sun drying the Yanqi large chilies planted in Yanqi Basin of Xinjiang. The chili sauce has the flavor of the raspberries, accumulation use of seasonings such as sugar, salt and monosodium glutamate is avoided, and the chili sauce is safer and more nutritional.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of chili sauce with Xinjiang dried chili skin as the main ingredient. Background technique [0002] In the known technology, the production method of chili sauce is divided into frying, pickling and blending. Most of them use fresh chili flavor as the main raw material, and dry chili skin is less as a raw material. It is mentioned in the example article "Production Technology of New Chili Sauce" The production method is to use dried red chili as raw material, grind and add auxiliary materials for seasoning and sterilization after pretreatment and rehydration, and belongs to seasoning chili sauce. But do not see the hot pepper sauce that the same hot pepper that the Yanqi big pepper of Xinjiang Yanqi Basin is planted sun-drying of the present invention forms is the chili sauce of raw material production. Contents of the invention [0003] The purpose of the p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
CPCA23L27/60Y02A40/90
Inventor 不公告发明人
Owner 陈其钢
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