CN101756162A

CN101756162A - Method for making chili sauce

Info

Publication number: CN101756162A
Application number: CN200810160647A
Authority: CN
Inventors: 赵欣
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-11-20
Filing date: 2008-11-20
Publication date: 2010-06-30

Abstract

The invention publishes a method for making chili sauce. The chili sauce is bright in color, abundant in nutrition and unique in taste, and is made from chili, garlic, peanuts, apples, sweet soybean paste, monosodium glutamate, vinegar, salt and sugar, wherein common sweet soybean paste, vinegar and sugar can be used. The method comprises the following making steps: (1) steaming cleaned chili for 3 minutes and pulping the obtained product; (2) smashing garlic cloves into puree for later use; (3) pulping peanuts and peeled apples together for later use; and (4) pouring pulped chili, sweet soybean paste, monosodium glutamate, vinegar, pulped peanuts, apples, salt and sugar into a fry pan, heating and boiling the materials to be paste, adding garlic puree after temperature drops to a normal temperature, uniformly stirring the obtained product and obtaining the chili sauce.

Description

A kind of preparation method of chili paste

Technical field

The present invention relates to flavouring and preparation method thereof, specifically, relate to a kind ofly be in bright colors, the thick chilli sauce of nutritious, special taste and preparation method thereof.

Background technology

At present, fast development along with national economy, improving constantly of living standards of the people, people are more and more higher to the requirement of flavouring, especially the requirement to thick chilli sauce comes to be particular about more, thereupon, various thick chilli sauce appear on the market, A Xiang mother-in-law's thick chilli sauce, thick broad-bean sauce etc. are wherein arranged, their each have their own characteristics, its flavor is had nothing in common with each other, each producer that makes thick chilli sauce all tries every possible means and produces the capsicum product that has oneself characteristic, for on the market to the demand of capsicum, be various schools of thinkers competition, each show his special prowess.

Summary of the invention

Technical problem to be solved by this invention is to provide a kind of thick chilli sauce and preparation method thereof; the thick chilli sauce color and luster of producing is red green vivid; the effect that has the protection stomach because of peanut apple; thereby reduced the spread effect of capsicum to stomach; and, add capsicum and contain multivitamin, so played nutritious effect because of peanut has the effect of green blood, nourishing the stomach; add its special taste, satisfied the demand of people cuisines taste and health care.

Technical problem of the present invention realizes by following technical scheme, it is characterized in that: the quality of described each raw material (kg) proportioning is:

Capsicum 2.5, the head of garlic 0.5, sweet fermented flour sauce 0.4, peanut 0.5, apple 0.5, monosodium glutamate 0.1, vinegar 0.15, salt 0.3, sugar 0.3.

Aforesaid thick chilli sauce is characterized in that described capsicum is big sharp green pepper, comprises red, blue or green two kinds of big sharp greens pepper of color, wherein:

The quality of described red sharp green pepper and blue or green sharp green pepper (kg) proportioning is:

Red sharp green pepper 1.25kg, blue or green sharp green pepper 1.25kg

Step is as follows:

(1) making of capsicum particle:

Red, blue or green big sharp green pepper is put to steam after 3 minutes on the food steamer and blends into graininess, places containers for future use.

(2) making of head of garlic particle:

It is stand-by that garlic bulblet is smashed into mud to pieces

(3) making of apple piece:

1. select a Big Apple, clean

2. apple peel, stoning, be cut into small pieces, place in the container standby

(4) apple that peanut, (3) are made is put together and is blended with mixer, places in the container standby

(5) capsicum that (1) is made, the peanut that make (4), apple, sweet fermented flour sauce, monosodium glutamate, vinegar, salt, sugar are poured the frying pan heating into, and infusion evenly becomes pasty state, treat that temperature drops to add the mashed garlic of (2) making behind the normal temperature and stir and become thick chilli sauce.

The thick chilli sauce that the present invention makes is in bright colors, nutritious, special taste, people edible it the time not only eye-candy, not only nourishing the stomach but also the body that takes care of health, be the another strange fragrant plant in the like product.

The specific embodiment

(1) making of capsicum particle:

1. select red, blue or green two kinds big sharp greens pepper, remove the base of a fruit, wash

2. capsicum is placed on the food steamer, steams after 3 minutes and take out

3. capsicum is blended into particle with pulper, place container

(2) making of head of garlic particle:

1. select a big full head of garlic,, clean and dry its peeling

2. garlic clove is smashed into to pieces mud, place in the container standby

(3) making of apple piece:

1. select a Big Apple, clean

(4) apple that peanut, (3) are made is put together and is blended with mixer, place the capsicum that standby (5) make in the container to (1), (4) peanut of making, apple, sweet fermented flour sauce, monosodium glutamate, vinegar, salt, sugar are poured the frying pan heating into, infusion evenly becomes pasty state, treats that temperature drops to add the mashed garlic of (2) making behind the normal temperature and stir and become thick chilli sauce.The purpose of cooling is to prevent mashed garlic chance thermal change flavor.

Claims

1. a preparation method of chili paste is characterized in that, comprises capsicum, the head of garlic, sweet fermented flour sauce, monosodium glutamate, vinegar, peanut, apple, salt, sugar, and the quality of described each raw material (kg) proportioning is: