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Fresh chili sauce with New Orleans taste

A technology for fresh chili sauce and fresh red chili peppers, applied in application, food preparation, food science and other directions, can solve problems such as the loss of chili umami, and achieve the effects of long aftertaste, short frying time, and excellent fresh and spicy flavors.

Inactive Publication Date: 2015-11-25
山西三合成农副产品开发股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional production process of fresh chili sauce is usually through the process of pickling or standing for natural fermentation, and the umami taste of chili is lost.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of fresh chili sauce of New Orleans taste, is made up of main material and auxiliary material according to mass ratio 100:1-1.1;

[0025] The main ingredient is made up of the following raw materials in weight percentage:

[0026] 40% fresh red pepper, 16% tomato, 7% soybean paste, 7% dried soybean paste, 16% peanut, 14% white bean,

[0027] The auxiliary materials are composed of edible oil, edible salt, sugar and monosodium glutamate in a mass ratio of 10:3:3:0.5.

[0028] The preparation method is:

[0029] Fresh red peppers and tomatoes are beaten separately and set aside. Dried peanuts are fried and fragrant and then crushed into small pieces for later use. Dried white beans are fried and fragrant and crushed for later use;

[0030] Add edible oil to the pot and evenly cover the pot wall, heat until 7 mature, add tomato pulp and stir-fry for 6 minutes, then add fresh red pepper pulp and continue to stir-fry for 2.5 minutes, stop heating, add the rest of th...

Embodiment 2

[0032] A kind of fresh chili sauce of New Orleans taste, is made up of main material and auxiliary material according to mass ratio 100:1-1.1;

[0033] The main ingredient is made up of the following raw materials in weight percentage:

[0034] 41% fresh red pepper, 14% tomato, 5% soybean paste, 5% dried soybean paste, 22% peanut, 13% white bean,

[0035] The auxiliary materials are composed of edible oil, edible salt, sugar and monosodium glutamate in a mass ratio of 10:3:3:0.5.

[0036] The preparation method is:

[0037] Fresh red peppers and tomatoes are beaten separately and set aside. Dried peanuts are fried and fragrant and then crushed into small pieces for later use. Dried white beans are fried and fragrant and crushed for later use;

[0038] Add edible oil to the pot and evenly cover the pot wall, heat until 7 mature, add tomato pulp and stir-fry for 5 minutes, then add fresh red pepper pulp and continue to stir-fry for 3 minutes, stop heating, add the rest of the ...

Embodiment 3

[0040] A kind of fresh chili sauce of New Orleans taste, is made up of main material and auxiliary material according to mass ratio 100:1-1.1;

[0041] The main ingredient is made up of the following raw materials in weight percentage:

[0042] 42% fresh red pepper, 15% tomato, 6% soybean paste, 4% dry soybean paste, 17% peanut, 16% white bean,

[0043] The auxiliary materials are composed of edible oil, edible salt, sugar and monosodium glutamate in a mass ratio of 10:3:3:0.5.

[0044] The preparation method is:

[0045] Fresh red peppers and tomatoes are beaten separately and set aside. Dried peanuts are fried and fragrant and then crushed into small pieces for later use. Dried white beans are fried and fragrant and crushed for later use;

[0046] Add cooking oil to the pot to evenly cover the pot wall, heat until 7 mature, add crushed peanuts, white bean powder, soybean paste, and dried yellow sauce to the pot in sequence, fry until fragrant, then add tomato pulp and fry ...

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PUM

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Abstract

The invention relates to a fresh chili sauce with New Orleans taste, and belongs to the technical field of the fresh chili sauce. The invention aims to provide the chili sauce which is prepared by using fresh chili as a main material.The fresh chili sauce with the New Orleans taste adopts the technical scheme that the fresh chili sauce consists of main materials and auxiliary materials in the mass ratio of the main materials to the auxiliary materials being 100:1-1.1, wherein the main materials consist of the following raw materials in percentage by weight: 40-42% of bright red chili, 14-16% of tomatoes, 4-7% of soybean sauce, 4-7% of dry yellow soybean sauce, 16-22% of peanuts and 13-16% of white beans; the auxiliary materials consist of edible oil, edible salt, white sugar and gourmet powder in the mass ratio of the edible oil to the edible salt, the white sugar and the gourmet powder being 10:3:3:0.5. In the fresh chili sauce disclosed by the invention, the materials of the fresh chili only account for about 40% of all the main materials, and the tomatoes and the chili are stir-fried for a short time through hot oil, so that the sweet taste of the tomatoes and the hot taste of the chili can be well stimulated, the fresh mouth feel of the fresh chili is not influenced, and the fresh fragrance and the hot taste of the fresh chili sauce are both excellent.

Description

technical field [0001] The invention discloses a fresh chili sauce with New Orleans taste, which belongs to the technical field of fresh chili sauce. Background technique [0002] Chili sauce is one of the most beloved condiments and accompaniments. Most chili sauces on the market are made from dried chili powder mixed with different materials. Yellow sauce, bean paste, and sweet noodle sauce contain a lot, and the amount of chili can account for more than 60%. Moreover, after being boiled in hot oil at high temperature, vitamins and other nutrients that are not resistant to high temperatures are seriously lost, and the taste is mostly spicy, lacking freshness. Paprika taste. Fresh chili sauce is a favorite condiment for people in Sichuan, Chongqing, Guizhou and other spicy areas, and it has gradually been widely accepted by people in other parts of the country in recent years. However, the traditional production process of fresh chili sauce is usually through the process...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/20A23L27/60A23L11/00
Inventor 周德刚
Owner 山西三合成农副产品开发股份有限公司
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