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Chili sauce and preparation process thereof

A preparation process, a technology of chili sauce, applied in food science and other fields, can solve the problem of lack of chili sauce, etc., and achieve the effect of improving the flavor and stimulating the aroma of sauce

Pending Publication Date: 2022-03-22
文仕方
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies in the prior art, the present invention provides a chili sauce and its preparation process, which solves the problem of lack of chili sauce with a complete sauce, flavor, color, flavor and taste on the market.

Method used

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Examples

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Effect test

Embodiment 1

[0026] An embodiment of the present invention provides a chili sauce, which includes the following raw materials in parts by mass: 100 parts of mutton, 100 parts of shiitake mushrooms, 150 parts of millet pepper, 20 parts of green onion, 20 parts of ginger, 20 parts of garlic, 10 parts of white sugar, 1 part of white sesame 5 servings of aniseed ingredients, 10 servings of soy sauce, 5 servings of salt, 5 servings of five-spice powder, 50 servings of cooking oil, 5 servings of chicken bouillon, 10 servings of Chinese prickly ash. Lamb tenderloin from 6 to 8 months old is used. The meat is tender and smooth without fat , Through special technical treatment to remove the smell of mutton, you can also use the conventional treatment of hanging to make the mutton sour, the taste of the mutton is better after sour; the shiitake mushrooms are made of Xixia shiitake mushrooms, which are carefully selected and cleaned It is fried through a series of operations such as draining, draining...

Embodiment 2

[0042] An embodiment of the present invention provides a chili sauce, which includes the following raw materials in parts by mass: 200 parts of mutton, 200 parts of shiitake mushrooms, 300 parts of spicy millet, 30 parts of green onion, 30 parts of ginger, 30 parts of garlic, 30 parts of white sugar, and 30 parts of white sesame 15 parts of aniseed ingredients, 30 parts of soy sauce, 8 parts of salt, 13 parts of five-spice powder, 60 parts of edible oil, 8 parts of chicken essence, 30 parts of Chinese prickly ash. The lamb in August is characterized by no smell. The mutton must go through the first procedure of urine test, and it does not contain clenbuterol and its bad ingredients. After the qualified inspection of the intensively deacidified lamb tenderloin, the processing process is adopted: the lamb is cut into diced shapes, and the oil foam is removed after passing through the water. Drain the water and take it out after frying in the oil pan.

[0043] A preparation proc...

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Abstract

The invention provides chilli sauce and a preparation technology thereof, and relates to the technical field of chilli sauce preparation. The chili sauce comprises the following raw materials in parts by mass: 100-200 parts of mutton, 100-200 parts of shiitake mushrooms, 150-300 parts of capsicum frutescens, 20-30 parts of green onions, 20-30 parts of ginger, 20-30 parts of garlic, 10-30 parts of white sugar, 10-30 parts of white sesame seeds, 5-15 parts of aniseed, 10-30 parts of soy sauce, 5-8 parts of salt, 5-13 parts of five spice powder, 50-60 parts of edible oil, 5-8 parts of chicken essence and 10-30 parts of Chinese prickly ash. According to the method, mutton is subjected to acid removal and frying, mushrooms are fully soaked and washed, and various raw materials and seasonings are fully mixed and fried, so that the mushrooms can stimulate sauce fragrance, the mutton can fully absorb the taste of the seasonings when being combined with the various seasonings, the flavor of the chilli sauce is improved, the sauce fragrance is stimulated, and after the sauce fragrance is improved, the taste of the mutton is improved. And the chili sauce has the characteristic of being good in color, aroma and taste, and meets the favorite and needs of people in different regions.

Description

technical field [0001] The invention relates to the technical field of chili sauce preparation, in particular to chili sauce and a preparation process thereof. Background technique [0002] Chili sauce is a very common food in people's life now. This kind of food is full of color, fragrance and taste. Now there are many kinds of chili sauce. In order to meet the tastes of different consumers, people will have beef chili sauce, mutton chili sauce, soybean chili sauce Sauce and all kinds of chili sauce, China has a vast land and resources, and all kinds of chili sauce have different tastes. Different places have different flavors and production methods of chili sauce. [0003] Now there are many kinds of chili sauces on the market, but many chili sauces can only occupy one of the flavors, and cannot achieve the characteristics of complete color, fragrance and sauce aroma. Therefore, a sauce with complete color, fragrance and fragrance is popular with consumers. The fragrant c...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L13/10A23L31/00A23L27/10A23L5/10
CPCA23L27/60A23L13/10A23L31/00A23L27/10A23L5/12
Inventor 文仕方
Owner 文仕方
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