Chili sauce and manufacture method thereof

A technology for chili sauce and chili, which is applied in the fields of food ingredients as odor modifiers, food ingredients as anti-microbial preservation, food science, etc., can solve the problem that the nutrients of chili can not be well utilized, and friends who love spicy food cannot enjoy it. , Fried chili sauce is easy to get angry, etc., to avoid uneven taste, promote appetite, and avoid dehydration

Inactive Publication Date: 2018-09-14
李超
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, most of the chili sauces currently on the market are deep-fried chili sauces. This chili sauce is bright red in color and is easy to whet the appetite of the eaters.
And, when existing chili sauce is made, generally dry chili or fresh chili is put in edible oil, and the method for making chili sauce through frying or boiling, this preparation method will make part of nutritive substance in the chili lose , resulting in the various nutrients in peppers not being well utilized
Therefore, if a new chili sauce product can be designed to solve the problems of fried chili sauce being easy to get angry and serious loss of nutrition, it will have a wide market demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A chili sauce is made from the following raw materials by weight: 300 parts of crushed chili peppers, 75 parts of soybean paste, 100 parts of vegetable oil, 20 parts of table salt, 15 parts of table vinegar, 12 parts of white sugar, and 1.5 parts of white wine; wherein the crushed chili peppers are 3 ~ 6mm diced, soybean paste is Liuyuexiang bean paste.

[0027] Its production method is as follows:

[0028] 1) Wash and drain the fresh peppers, cut into 3-6mm cubes and put them in a clean container;

[0029] 2) Take salt, vinegar, white sugar and white wine and add them to the soybean paste and stir well, then mix with the chili crushed in step 1), then add vegetable oil, stir well, put it in a pot together with the container, and steam for 20 minutes Then turn off the heat and simmer for 2 minutes.

Embodiment 2

[0031] A kind of chilli sauce, is made from the raw material of following weight composition: 300 parts of crushed peppers, 80 parts of soybean paste, 110 parts of vegetable oil, 22 parts of salt, 16 parts of vinegar, 13 parts of white sugar, 1.6 parts of white wine; Wherein the crushed peppers are 3 ~ 6mm diced, soybean paste is Liuyuexiang bean paste.

[0032] Its production method is as follows:

[0033] 1) Wash and drain the fresh peppers, cut into 3-6mm cubes and put them in a clean container;

[0034] 2) Take salt, vinegar, white sugar and white wine and add them to the soybean paste, stir well, then mix with the chili crushed in step 1), then add vegetable oil, stir well, put it in a pot together with the container, and steam for 25 minutes Then turn off the heat and simmer for 2 minutes.

Embodiment 3

[0036] A kind of chili sauce, is made from the raw material of following weight composition: 300 parts of crushed peppers, 90 parts of soybean paste, 120 parts of vegetable oil, 24 parts of table salt, 18 parts of table vinegar, 14 parts of white sugar, 1.8 parts of white wine; wherein the crushed peppers are 3 ~ 6mm diced, soybean paste is Liuyuexiang bean paste.

[0037] Its production method is as follows:

[0038] 1) Wash and drain the fresh peppers, cut into 3-6mm cubes and put them in a clean container;

[0039] 2) Take salt, vinegar, white sugar and white wine and add them to the soybean paste and stir well, then mix with the chili crushed in step 1), then add vegetable oil, stir and mix well, put it in a pot together with the container, and steam for 30 minutes Then turn off the heat and simmer for 2 minutes.

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PUM

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Abstract

The present invention discloses a chili sauce and a manufacture method thereof, and belongs to the technical field of food. The chili sauce is prepared from the following raw materials in parts by weight: 300 parts of crushed chilies, 75-90 parts of soybean paste, 100-120 parts of vegetable oil, 20-24 parts of edible salt, 15-18 parts of edible vinegar, 12-14 parts of white sugar and 1.5-1.8 partsof baijiu. The raw materials are mixed evenly; and the mixture is steamed for 20-30 minutes to obtain a finished product. The chili sauce prepared by the method is fragrant, spicy and fresh in mouthfeel, rich in various vitamins and minerals in the chilies and soybean paste, high in nutritional value and not easy to cause internal heat.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to chili sauce and a preparation method thereof. Background technique [0002] Pepper, because of its unique taste, rich in vitamins and various minerals, and also has the effects of promoting appetite, helping digestion, sweating and dispelling cold, and strengthening the spleen and stomach, is deeply loved by consumers. As a traditional soy-based fermented dish, soybean paste is rich in protein, vitamins and minerals, so it is often eaten with meals or used as a cooking ingredient. Scientific research has determined that soybean protein is insoluble, but after making soybean paste, the insoluble protein becomes soluble and produces amino acids, and various enzymes are produced during the fermentation of soybean paste, which can be eliminated from the body after eating Part of cholesterol, decomposition of acidified lipids in the body. The combination of chili and soybea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L19/00A23L11/00A23L33/00A23L3/349A23L5/10A23L11/50
CPCA23L3/349A23L5/13A23L19/09A23L27/60A23L33/00A23V2002/00A23L11/50A23V2200/10A23V2200/15A23V2200/30
Inventor 李超
Owner 李超
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