Green prickleyash flavored chilli sauce and preparation method thereof

Abstract

The invention belongs to the technical fields of foods and food processing methods and specifically relates to a green prickleyash flavored chilli sauce and a preparation method thereof. According tothe invention, the green prickleyash flavored chilli sauce is prepared from the following raw materials in parts by weight: 450-500 parts of salted chilli, 800-1000 parts of purified water, 150-160 parts of garlic, 8-10 parts of green prickleyash grains, 40-50 parts of modified starch, 15-20 parts of peanut butter, 15-20 parts of white spirits, 1-2 parts of sodium isoascorbate, 15-20 parts of monosidum glutanate, 60-65 parts of distilled vinegar and 75-80 parts of white granulated sugar. The green prickleyash flavored chilli sauce provided by the invention has a prominent green prickleyash flavor obtained by extracting the fragrance of green prickleyash by adopting water impregnation on the basis of the salted chilli and carrying out decoction after colloid milling and is a sauce-shaped instant chilli sauce product with sweet and sour tastes; a finished product of the green prickleyash flavored chilli sauce is brick red in color, prominent in green prickleyash flavor, shaped like a thick sauce, enjoyable in fresh-cool sweet and sour tastes when being tasted, delicious and fragrant as well as pungent and spicy in aftertaste and abundant in mouthfeel.

Description

technical field [0001] The invention relates to the technical field of food and food processing methods, in particular to a green zanthoxylum chili sauce and a preparation method thereof. Background technique [0002] Pepper, native to Mexico, was introduced to China at the end of Ming Dynasty. So far, it has become an important table condiment in China and even all over the world, with rich varieties and various qualities. As an indispensable and important raw material of authentic Sichuan cuisine, Sichuan Ervittiao pepper is very popular because of its moderate spiciness, ruddy color and sweet aftertaste. Sichuan Ervittiao pepper has strong growth, many branches, long tapered fruit, slightly curved, more than 40% of the tip has grooves, mature dark red, good luster, single fruit weight 5-8 grams, relatively heat-resistant, spicy and delicious , moderate spiciness, heavy oil content, average capsaicin content of more than 27%, 1.56 mg of carotene and 105 mg of ascorbic ac...

AI Technical Summary

Problems solved by technology

However, most of the existing green peppers are extracted through oil or directly ground into powder, and the flavor loss is relatively large and the flavor retention is weak.

[0005] The Chinese patent application with the publication number CN106616872A and titled "A Korean-style green pepper sauce and its preparation method" provides a method for making Korean-style green pepper sauce, which introduces the method of making Korean-style chili sauce, and the obtained product is outstanding. Refreshing flavor, good coordination and compounding, but in the production method, green peppercorns are directly powdered, and hot oil is used for slow frying, the resulting green peppercorns have insufficient flavor, and the product is greasy, and it is difficult to achieve large-scale production