Processing method of chili sauce
A processing method and a technology for chili sauce, applied in the field of condiment processing, can solve the problem of not making full use of chili stalks and the like, and achieve the effects of protecting from loss, enhancing shelf life and saving costs.
Inactive Publication Date: 2017-05-24
重庆市长寿区舒福食品有限公司
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- Abstract
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Problems solved by technology
[0005] The present invention intends to provide a chili sauce to solve the pr
Method used
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The invention discloses a processing method of chili sauce. The method comprises the following steps: cleaning and air-drying chili and Litsea pungens; cutting chili, and respectively collecting chili seeds, chili pedicles and chili skins; distributing salt, the chili seeds, the chili pedicles, the chili skins and the Litsea pungens according to a blending ratio; placing the chili pedicles and the Litsea pungens in edible oil, and heating the chili pedicles and the Litsea pungens to obtain a mixed extract liquid; stirring minced chili seeds, broken chili skins and the salt to obtain an initial sauce; and adding the mixed extract liquid to the initial sauce, stirring the mixed extract liquid and the initial sauce, and sealing the obtained mixture to obtain the chili sauce. The method fully uses the chili seeds, chili skins and chili pedicles, allows chili sauces with different tastes to be obtained, prevents extra increase of blending materials, saves the cost, and guarantees the pure taste and no chemical addition of the chili sauce.
Description
technical field [0001] The invention relates to the field of condiment processing, in particular to a processing method of chili sauce. Background technique [0002] Chili is a commonly used food for seasoning. People usually process chili into chili sauce and use it as a condiment. Existing chili sauce, usually will cut off the capsicum skin of capsicum and capsicum seeds directly and stir together with condiments such as green onion, ginger and garlic, then add some chemical seasonings to be used for modulating taste and carrying out antisepsis treatment. [0003] In addition to being rich in cellulose, pepper stalks also contain a certain amount of nutrients. It would be a pity to just throw away the chili stalks. More importantly, the current chili sauce is basically processed by mixing chili skin and chili seeds, and then adding other materials to control the spiciness. In this way, instead of making full use of the materials of the pepper itself to adjust the spici...
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Patent Timeline
Login to view more IPC IPC(8): A23L27/60A23L33/105A23L3/3472
CPCA23L3/3472A23V2002/00A23V2200/16A23V2250/21
Inventor 邱廷军
Owner 重庆市长寿区舒福食品有限公司
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