Preparing method of delicious chili paste

Abstract

The invention discloses a preparing method of a delicious chili paste. The delicious chili paste comprises the following components in a percent by weight: 0.5-1% of green onion, 2-5% of ginger, 3-5% of garlic, 1-2% of capsicum frutescens, 2-4% of pepper, 30-40% of broad bean paste, 10-15% of peanut, 3-5% of cucumber, 5-8% of carrot, 0.5-1% of chicken essence, 5-6% of yellow soybean sauce, 0.1-0.5% of sesame, 5-8% of dried scallop, 5% of preserved szechuan pickle, 10-20% of watermelon, 1-2% of lemon, 10-20% of blended oil, 10-20% of butter, 5-8% of Shiitake mushroom, 1-5% of onion and 12-30% of spice. The method comprises the following steps: preprocessing the raw materials, adding the butter, frying the green onion, the ginger, the garlic, the onion and the spice, adding the blended oil, frying the capsicum frutescens, the pepper, the Shiitake mushroom, the cucumber, the preserved szechuan pickle, the carrot and the dried scallop, then frying the sesame, the peanut, the broad bean paste and the yellow soybean sauce, adding the watermelon juice, the lemon and the chicken essence, and finally fully agitating uniformly, sterilizing and packaging. The prepared chili paste has better adaptability.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing fresh and fragrant chili sauce. Background technique [0002] Capsicum belongs to Solanaceae and Capsicum, and is an annual or limited perennial herb. The fruit is usually conical or oblong, green when immature, and bright red, green or purple when ripe, with red being the most common. The fruit of pepper has a spicy taste because the peel contains capsaicin, which can increase appetite. At the same time, the content of vitamin C in pepper ranks first among vegetables. [0003] Pepper is not only rich in multivitamins, but also one of the five flavors. It can stimulate the secretion of saliva and gastric juice, increase appetite and is very popular among people. At present, the chili sauce made with chili as the main raw material also has the functions of promoting appetite and invigorating the spleen and stomach, so it has gradually become one of...

AI Technical Summary

Problems solved by technology

[0009] 3. Patients with nephritis should not eat chili peppers; studies have shown that in the process of human metabolism, spicy ingredients are often excreted through the kidneys, which can stimulate kidney parenchymal cells to varying degrees;

[0011] 5. Chronic liver disease should not eat chili