Chili sauce as well as preparation method and application thereof
A chili sauce and chili technology, applied in food science and other directions, can solve the problems of inconsistent spiciness and difference in spiciness, and achieve the effect of outstanding product taste and flavor and low acceptance.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
preparation example Construction
[0067] Correspondingly, the present application also provides a method for preparing the above-mentioned chili sauce, comprising the following steps: frying the raw materials for preparation.
[0068] In an optional embodiment, it is possible to stir-fry the millet pepper and part of the cooking oil for the first time, then add the remaining cooking oil, bell pepper and sheep horn pepper, fry for the second time, and add auxiliary materials for the third time system;
[0069] Wherein, the edible oil of frying for the first time is 45-55wt% (such as 45wt%, 50wt% or 55wt%) of total edible oil, preferably, the edible oil used for frying for the first time and the second frying The mass ratio of the edible oil used is 1:1.
[0070] It should be noted that the frying of different peppers in different orders in this application was obtained after long-term exploration by the inventor, and frying in the above order is beneficial to improve the taste and shelf life of the product. S...
Embodiment 1
[0089] The present embodiment provides a kind of chili sauce, and by weight parts, the preparation raw material of this chili sauce comprises: 24 parts of fresh millet peppers (in terms of capsaicin content, the degree of spiciness is 0.12%), 20 parts of fresh croissants (degree of spiciness) 0.007%), 20 parts of fresh bell pepper, 15 parts of edible oil, 2 parts of edible salt, 5 parts of white sugar, 1.2 parts of mushroom essence seasoning, 3 parts of brewed rice vinegar with a total acid content of 17wt%, and 0.5 part of spice . Wherein, the spices include 0.2 part of Chinese prickly ash, 0.1 part of star anise, 0.1 part of cinnamon and 0.1 part of bay leaf.
[0090] Its preparation method is as follows:
[0091] Step 1: Destemming, sorting, washing, soaking, rinsing, draining and dicing of fresh millet hot pepper, fresh croissant pepper and fresh beauty pepper respectively, and dicing into 3mm-8mm square cubes, and picking the spices Remove impurities and pulverize into 0....
Embodiment 2
[0096] The present embodiment provides a kind of chili sauce, and by weight parts, the preparation raw material of this chili sauce comprises: 30 parts of fresh millet peppers (in terms of capsaicin content, the degree of spiciness is 0.10%), 30 parts of fresh croissants (degree of spiciness) 0.006%), 15 parts of fresh bell pepper, 20 parts of edible oil, 5 parts of edible salt, 10 parts of white granulated sugar, 0.5 part of mushroom essence seasoning, 1.5 parts of brewed rice vinegar and 0.8 part of spices with a total acid content of 20wt%. Among them, the spices include 0.3 parts of Chinese prickly ash, 0.1 parts of cinnamon, 0.1 parts of bay leaves, 0.2 parts of star anise and 0.1 parts of Baikou.
[0097] Its preparation method is as follows:
[0098] Step 1: Destemming, sorting, washing, soaking, rinsing, draining and dicing of fresh millet hot pepper, fresh croissant pepper and fresh beauty pepper respectively, and dicing into 3mm-8mm square cubes, and picking the spic...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com