CN101366500B - Method for making fresh thick chilli sauce - Google Patents
Method for making fresh thick chilli sauce Download PDFInfo
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- CN101366500B CN101366500B CN2008101576041A CN200810157604A CN101366500B CN 101366500 B CN101366500 B CN 101366500B CN 2008101576041 A CN2008101576041 A CN 2008101576041A CN 200810157604 A CN200810157604 A CN 200810157604A CN 101366500 B CN101366500 B CN 101366500B
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- garlic
- thick
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Abstract
The invention relates to a method for preparing a fresh hot sauce in the field of food processing. The technical proposal is as follows: the hot sauce comprises the following materials by weight: 500 grams of fresh chili, 250 grams of thick broad-bean sauce, 5grams of white sugar, 3 grams of chicken essence, 10 grams of peanut oil, 5 grams of bruised ginger, 5grams of garlic and a scallion. The preparation method is as follows: (1) the fresh chili is cleaned and cut into pieces, and the scallion is also cut into pieces; and (2) the peanut oil is poured in a pan and heated to be 50 percent hot, and the white sugar, bruised ginger, garlic and scallion are put in the pan and fried until well flavored, and the thick broad-bean sauce is added and fried to be thick, and the chicken essence and the fresh chili are added and fried until the fresh chili is well done. The invention has the advantages of keeping nutrient compositions of fresh chili, having fragrant and hot taste, promoting digestion, having bright color, being directly eaten or stored in a porcelain pot for taking in a short time, and being conveniently produced.
Description
Technical field
The present invention relates to the preparation method of a kind of fresh chilli sauce in the food processing field.
Background technology
Thick chilli sauce is the good goods that improve people's appetite, and the thick chilli sauce of selling in the market is most to have added various anticorrisive agents or chemicals for what can regularly preserve, is unfavorable for people's physical and mental health.
Summary of the invention
The object of the invention is exactly the defective that exists to prior art, provide easy to make, can be with the preparation method of food with a kind of fresh chilli sauce of doing.
Its technical scheme is: raw material is formed and weight is: bright capsicum 500 grams, thick broad-bean sauce 250 grams, white sugar 5 grams, chickens' extract 3 grams, peanut oil 10 grams, bruised ginger 5 grams, garlic 5 grams, one of green onion; Its preparation method is: (one) cleans segment with bright capsicum; The green onion segment, (two) put into frying pan with peanut oil and burn to fifty percent heat, put into white sugar, bruised ginger, garlic, green onion stir-fry to going out flavor; Put into thick broad-bean sauce again and fry, put into the stir-fry of chickens' extract and bright capsicum again and get final product to bright capsicum is well-done to thick.
Effect of the present invention is the nutrition of having possessed bright capsicum, and is fragrant peppery good to eat, whets the appetite in the temperature, and color and luster is vivid, and is direct-edible, or it is edible to be stored in the porcelain jar short-term, and easy to make.
The specific embodiment
Embodiment: the present embodiment primary raw material is formed and weight is: bright capsicum 500 grams, thick broad-bean sauce 250 grams, white sugar 5 grams, chickens' extract 3 grams, peanut oil 10 grams, bruised ginger 5 grams, garlic 5 grams, one of green onion; Its preparation method is: (one) cleans segment with bright capsicum; The green onion segment, (two) put into frying pan with peanut oil and burn to fifty percent heat, put into white sugar, bruised ginger, garlic, green onion stir-fry to going out flavor; Put into thick broad-bean sauce again and fry, put into the stir-fry of chickens' extract and bright capsicum again and get final product to bright capsicum is well-done to thick.
When edible, add several sesame oil or sesame oil, better effects if.
Claims (1)
1. the preparation method of a fresh chilli sauce is characterized in that: raw material is formed and weight is: bright capsicum 500 grams, thick broad-bean sauce 250 grams, white sugar 5 grams, chickens' extract 3 grams, peanut oil 10 grams, bruised ginger 5 grams, garlic 5 grams, one of green onion; Its preparation method is: (one) cleans segment with bright capsicum; The green onion segment, (two) put into frying pan with peanut oil and burn to fifty percent heat, put into white sugar, bruised ginger, garlic, green onion stir-fry to going out flavor; Put into thick broad-bean sauce again and fry, put into the stir-fry of chickens' extract and bright capsicum again and get final product to bright capsicum is well-done to thick.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101576041A CN101366500B (en) | 2008-09-28 | 2008-09-28 | Method for making fresh thick chilli sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101576041A CN101366500B (en) | 2008-09-28 | 2008-09-28 | Method for making fresh thick chilli sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101366500A CN101366500A (en) | 2009-02-18 |
| CN101366500B true CN101366500B (en) | 2012-08-01 |
Family
ID=40410618
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008101576041A Expired - Fee Related CN101366500B (en) | 2008-09-28 | 2008-09-28 | Method for making fresh thick chilli sauce |
Country Status (1)
| Country | Link |
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| CN (1) | CN101366500B (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429210B (en) * | 2011-12-13 | 2012-12-26 | 河南科技大学 | Quick brewing process for spicy broad bean paste |
| CN103719818A (en) * | 2013-12-27 | 2014-04-16 | 肖刚 | Preparation method of lemon chilli sauce |
| CN104939028A (en) * | 2015-01-13 | 2015-09-30 | 来安县阿净环保科技产品贸易有限公司 | Production method of natural chilli sauce |
| CN104905221A (en) * | 2015-05-18 | 2015-09-16 | 南乐县道德金农产品开发有限公司 | Chili sauce and production method thereof |
| CN105077183B (en) * | 2015-07-28 | 2017-11-14 | 山西三合成农副产品开发有限公司 | A kind of fresh chilli sauce of spicy flavor |
| CN105077185A (en) * | 2015-07-28 | 2015-11-25 | 山西三合成农副产品开发有限公司 | Fresh chili sauce with New Orleans taste |
| CN105077184B (en) * | 2015-07-28 | 2017-11-14 | 山西三合成农副产品开发有限公司 | A kind of fresh chilli sauce of vinegar-pepper taste |
| CN105105091A (en) * | 2015-07-28 | 2015-12-02 | 山西三合成农副产品开发有限公司 | Mashed garlic-flavored fresh chilli sauce |
| CN108719949A (en) * | 2018-05-22 | 2018-11-02 | 山东博华高效生态农业科技有限公司 | One kind pinching green pepper sauce and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1169258A (en) * | 1996-06-28 | 1998-01-07 | 四川省汉源县花椒油厂 | Thick chilli sauce of hot pepper and Chinese prickly ash, and preparation technology thereof |
| CN1234195A (en) * | 1999-05-10 | 1999-11-10 | 兀丽仙 | Oil-free thick mashed-garlic chilli sauce and production method thereof |
| CN1284293A (en) * | 2000-08-28 | 2001-02-21 | 胡燕琴 | Convenient cooking seasoning and its producting process |
| CN1452899A (en) * | 2002-04-24 | 2003-11-05 | 崔志彬 | Fragrant chilli paste and its making process |
-
2008
- 2008-09-28 CN CN2008101576041A patent/CN101366500B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1169258A (en) * | 1996-06-28 | 1998-01-07 | 四川省汉源县花椒油厂 | Thick chilli sauce of hot pepper and Chinese prickly ash, and preparation technology thereof |
| CN1234195A (en) * | 1999-05-10 | 1999-11-10 | 兀丽仙 | Oil-free thick mashed-garlic chilli sauce and production method thereof |
| CN1284293A (en) * | 2000-08-28 | 2001-02-21 | 胡燕琴 | Convenient cooking seasoning and its producting process |
| CN1452899A (en) * | 2002-04-24 | 2003-11-05 | 崔志彬 | Fragrant chilli paste and its making process |
Non-Patent Citations (1)
| Title |
|---|
| 马汉军等.鱼香味专用调味酱工艺试验.《食品工业》.2005,(第5期),22-24. * |
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| Publication number | Publication date |
|---|---|
| CN101366500A (en) | 2009-02-18 |
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| C53 | Correction of patent for invention or patent application | ||
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Inventor after: Li Changjiang Inventor after: Du Shuling Inventor before: Du Shuling |
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| C14 | Grant of patent or utility model | ||
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Owner name: NANTONG CHUANGDAO TRADE CO., LTD. Free format text: FORMER OWNER: DU SHULING Effective date: 20131127 |
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Free format text: CORRECT: ADDRESS; FROM: 257091 DONGYING, SHANDONG PROVINCE TO: 226300 NANTONG, JIANGSU PROVINCE |
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Effective date of registration: 20131127 Address after: 226300, Jiangsu Province, Tongzhou District, Nantong Zhang Zhen Town, Tong Kai Bridge Village forty-three groups Patentee after: Nantong Chuang Tao Trading Co., Ltd. Address before: 257091 No. two, 9 East Road, Dongying District, Shandong, Dongying Patentee before: Du Shuling |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120801 Termination date: 20170928 |
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| CF01 | Termination of patent right due to non-payment of annual fee |