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Fragrant chilli paste and its making process

A technology for fragrant chili sauce and chili sauce, which is applied in the field of edible seasonings, can solve the problems of lack of aroma, excessive spiciness, insufficient salty taste, etc., and achieves the effects of being widely used, simple to process and convenient to eat.

Inactive Publication Date: 2003-11-05
崔志彬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But in recent years people's diet taste is also constantly changing, no longer needs "pure" hot and sour and sweet condiment, needs a kind of condiment that is easy to eat, contains multiple tastes, as existing chili sauce, generally all exists Excessive spicy taste, lack of aroma, and insufficient saltiness. Therefore, when eating, it is necessary to add a variety of seasonings for deployment, which is very inconvenient for consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] (1) First weigh the parts by weight of the above raw materials according to the ratio: 140 parts of bean paste, 55 parts of dried red pepper, 45 parts of chili sauce, 45 parts of peanut butter, 160 parts of peanuts, 450 parts of peanut oil, 80 parts of hoisin sauce, white sand 45 parts of sugar, 185 parts of garlic, 27 parts of Maggi umami juice, 45 parts of rice vinegar, 55 parts of sea rice, 27 parts of sweet noodle sauce, 55 parts of dry yellow sauce, 45 parts of sesame paste, 55 parts of white sesame seed, 44 parts of Zhuhou sauce, 185 parts of coriander, 215 parts of onion, 44 parts of monosodium glutamate, 45 parts of soy sauce, 17 parts of chicken powder and 550 parts of water; (2) Put 55 parts of sea rice into the pot and fry it dry for 10 minutes on low heat, then chop it and set it aside (3) First mix 27 parts of sweet noodle sauce, 55 parts of dry yellow sauce, 80 parts of seafood sauce, and 44 parts of Zhuhou sauce, then add 45 parts of light soy sauce, 275 p...

Embodiment 2

[0013] (1) First weigh the parts by weight of the above raw materials according to the ratio: 150 parts of bean paste, 50 parts of dried red pepper, 50 parts of chili sauce, 50 parts of peanut butter, 150 parts of peanuts, 500 parts of peanut oil, 75 parts of hoisin sauce, white sand 50 parts of sugar, 200 parts of garlic, 25 parts of Maggi fresh juice, 50 parts of rice vinegar, 50 parts of sea rice, 25 parts of sweet bean sauce, 50 parts of dry yellow sauce, 50 parts of sesame paste, 50 parts of white sesame, 40 parts of Zhuhou sauce, coriander 200 parts, 200 parts of onion, 40 parts of monosodium glutamate, 50 parts of soy sauce, 15 parts of chicken powder and 500 parts of water; (2) Put 50 parts of sea rice into the pot and fry it dry for 10 minutes on low heat, then chop it and set aside; (3) First mix 25 parts of sweet noodle sauce, 50 parts of dry yellow sauce, 75 parts of hoisin sauce, and 40 parts of Zhuhou sauce, then add 50 parts of light soy sauce, 250 parts of water...

Embodiment 3

[0015](1) First weigh the parts by weight of the above raw materials according to the ratio: 160 parts of bean paste, 45 parts of dried red pepper, 55 parts of chili sauce, 55 parts of peanut butter, 140 parts of peanuts, 550 parts of peanut oil, 70 parts of hoisin sauce, white sand 55 parts of sugar, 215 parts of garlic, 23 parts of Maggi umami juice, 55 parts of rice vinegar, 45 parts of sea rice, 23 parts of sweet noodle sauce, 45 parts of dry yellow sauce, 55 parts of sesame paste, 45 parts of white sesame seeds, 44 parts of Zhuhou sauce, 215 parts of coriander, 185 parts of onion, 36 parts of monosodium glutamate, 55 parts of soy sauce, 13 parts of chicken powder and 450 parts of water; (2) put 45 parts of sea rice into the pot and fry dry for 10 minutes on low heat, then chop and set aside (3) First mix 23 parts of sweet noodle sauce, 45 parts of dry yellow sauce, 70 parts of seafood sauce, and 44 parts of Zhuhou sauce, then add 55 parts of light soy sauce, 225 parts of w...

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Abstract

The fragrant chili paste is compounded with broad bean sauce, red small chili, chili paste, peanut paste, peanut, peanut oil, sea food paste, sugar, garlic, seasoning juice, rice vinegar, dried shrimp, sweet fermented flour paste, etc. and through mixing and boiling out. It may be served widely and suitable for various crowds with different flavors.

Description

technical field [0001] The invention relates to an edible seasoning, in particular to an edible spicy sauce and a preparation method thereof. Background technique [0002] With the great abundance of living materials and the improvement of people's living standards, there are a variety of commodities on the shelves of shopping malls, especially in terms of food seasonings, which are sour, sweet, bitter and spicy. Different from the climate, people's eating habits are also very different. Generally, Guangdong, Jiangsu and Zhejiang in the south are sweeter, Hunan and Sichuan are spicy, Shanxi is sour, and northerners like salty. But in recent years people's diet taste is also constantly changing, no longer needs "pure" hot and sour and sweet condiment, needs a kind of condiment that is easy to eat, contains multiple tastes, as existing chili sauce, generally all exists The problem of excessive spicy taste, lack of aroma, and insufficient salty taste, so when eating, it is nec...

Claims

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Application Information

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IPC IPC(8): A23L27/60
Inventor 崔志彬
Owner 崔志彬
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