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Preparation method of garlic-flavored chili sauce

A chili sauce and flavor technology, applied in food ingredients as taste improver, food science, application and other directions, can solve the problems of inapplicability of garlic flavor and long production time, so as to keep fresh and spicy, short production time and rich nutrition Effect

Inactive Publication Date: 2020-12-04
湖南军浩绿色食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the invention provides a preparation method of garlic-flavored chili sauce, which has the advantages of short production time and mild garlic flavor, and solves the problem that the production time is long and the garlic flavor cannot be applied to more people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for preparing chili sauce with garlic flavor, comprising the following raw materials in parts by weight: 900 grams of pepper, 800 grams of peeled garlic cloves, 100 grams of modified starch, 300 grams of soy sauce, 20 grams of monosodium glutamate, 70 grams of edible salt, edible 60 grams of oil, 15 grams of red yeast rice, 80 grams of citric acid, 100 grams of sugar, 2 kilograms of vanillin, 30 grams of strong liquor, 150 grams of vinegar, 100 grams of sweet noodle sauce, 40 grams of peanut kernels, 60 grams of black sesame, 9 grams of water kilogram.

[0025] Step 1: Chop the chili for later use, chop the garlic cloves and stir-fry them with 30 grams of cooking oil in a pan. When the garlic is fried until slightly yellow, take it out, then stir-fry the peppers with 10 grams of cooking oil in the pot. Take out the dry part.

[0026] Step 2: Use a grinder to grind the red yeast rice, pepper and garlic into a puree for later use.

[0027] Step 3: Add the remai...

Embodiment 2

[0036] A preparation method of garlic-flavored chili sauce, comprising the following raw materials in parts by weight: 1.1 kilograms of peppers, 850 grams of peeled garlic cloves, 120 grams of modified starch, 310 grams of soy sauce, 22 grams of monosodium glutamate, 73 grams of edible salt, edible 60 grams of oil, 15 grams of red yeast rice, 85 grams of citric acid, 120 grams of sugar, 2.4 kilograms of vanillin, 30 grams of strong liquor, 150 grams of vinegar, 100 grams of sweet noodle sauce, 40 grams of peanut kernels, 60 grams of black sesame, 9 grams of water kilogram.

[0037] Step 1: Chop the chili for later use, chop the garlic cloves and stir-fry them with 30 grams of cooking oil in a pan. When the garlic is fried until slightly yellow, take it out, then stir-fry the peppers with 10 grams of cooking oil in the pot. Take out the dry part.

[0038] Step 2: Use a grinder to grind the red yeast rice, pepper and garlic into a puree for later use.

[0039]Step 3: Add the r...

Embodiment 3

[0048] A preparation method of garlic-flavored chili sauce, comprising the following raw materials in parts by weight: 1.0 kilogram of pepper, 800 grams of peeled garlic cloves, 130 grams of modified starch, 300 grams of soy sauce, 20 grams of monosodium glutamate, 70 grams of edible salt, edible 60 grams of oil, 20 grams of red yeast rice, 100 grams of citric acid, 150 grams of sugar, 2.5 kilograms of vanillin, 30 grams of strong liquor, 180 grams of vinegar, 100 grams of sweet noodle sauce, 40 grams of peanut kernels, 80 grams of black sesame, 9.3 grams of water kilogram.

[0049] Step 1: Chop the chili for later use, chop the garlic cloves and stir-fry them with 30 grams of cooking oil in a pan. When the garlic is fried until slightly yellow, take it out, then stir-fry the peppers with 10 grams of cooking oil in the pot. Take out the dry part.

[0050] Step 2: Use a grinder to grind the red yeast rice, pepper and garlic into a puree for later use.

[0051] Step 3: Add the...

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PUM

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Abstract

The invention relates to the technical field of preparation of a flavored chili sauce, and discloses a preparation method of a garlic-flavored chili sauce. The garlic-flavored chili sauce is characterized by comprising the following raw materials in proportion by weight of 900 g to 1.1 kg of chili, 800 g to 850 g of peeled garlic cloves, 100 g to 130g of modified starch, 300 g to 320 g of a soy sauce, 20 g to 25g of monosodium glutamate, 70 g to 75g of edible salt, 60 g of edible oil, 15 g to 20g of red yeast rice, 80 g to 100g of citric acid, 100 g to 150g of white sugar, 2 kg to 2.5 kg of vanillin, 30 g to 35g of strong Baijiu, 150 g to 180g of vinegar, 100 g of sweet fermented flour paste, and 40g of peanut kernels. According to the preparation method of the garlic-flavored chili sauce,by adding the modified starch, on one hand, the chili sauce becomes thick during preparation, the preparation time of the chili sauce is shortened, and on the other hand, the modified starch increases the taste of the chili sauce, so that the product quality of the chili sauce is greatly improved, and the original fresh, spicy and hot taste of the chili sauce is kept. The garlic-flavored chili sauce is a daily seasoning food being rich in nutrition and good in color, aroma and taste.

Description

technical field [0001] The invention relates to the technical field of preparation of flavored chili sauce, in particular to a preparation method of garlic flavored chili sauce. Background technique [0002] Capsicum, ox horn pepper, long pepper, vegetable pepper, bell pepper, Solanaceae, capsicum is an annual or limited perennial herbaceous plant, the stem is nearly glabrous or slightly pilose, the branches are slightly zigzag bent, the leaves are alternate, the branches Apical nodes do not elongate and form twins or clusters, oblong-ovate, ovate or ovate-lanceolate, entire, apex shortly acuminate or acute, base narrowly cuneate; flowers solitary, drooping; calyx Cup-shaped, inconspicuous 5-toothed; corolla white, lobes ovate; anthers grayish-purple, fruiting stem thicker, drooping; fruit long finger-shaped, apex acuminate and often curved, green when immature, red or orange when mature Or purple, spicy. The seeds are flat and kidney-shaped, light yellow, and pepper has h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/10A23L27/20A23L5/20A23L29/30
CPCA23V2002/00A23L5/27A23L27/105A23L27/20A23L27/204A23L27/60A23L29/30A23V2250/5118A23V2200/16A23V2250/032
Inventor 邹康华邹康建邹康燕
Owner 湖南军浩绿色食品股份有限公司
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