CN102461878A

CN102461878A - Capsicum sauce

Info

Publication number: CN102461878A
Application number: CN2010105433805A
Authority: CN
Inventors: 宋其祥
Original assignee: Chongqing Pengshui Pengshuang Technology Co Ltd
Current assignee: Chongqing Pengshui Pengshuang Technology Co Ltd
Priority date: 2010-11-08
Filing date: 2010-11-08
Publication date: 2012-05-23

Abstract

The invention which relates to a capsicum sauce belongs to the capsicum processing field to effectively solve a disadvantage that added values of general capsicum products are low. The capsicum sauce is prepared according to a method comprising the following steps: 1, removing handles from capsicums, cleaning the capsicums twice in a pool, splitting the capsicums with a knife, putting them in a bucket, adding a proper amount of salt, uniformly stirring, covering the bucket with a cover, and allowing it to stand for 1h; 2, putting 1kg of fermented soya bean, 20kg of a soybean paste, 2kg of white sugar, 500g of five spice powder and 300g of a chicken essence into the bucket, stirring for 10min with a spoon, putting well stirred materials into a cylinder, sealing the cylinder with a plastic bag, allowing the materials to ferment for 60 days in the well sealed cylinder; and 3, pouring a well fermented capsicum sauce into the bucket, and packaging with glass bottles according to a case that each glass bottle is filled with 350g of the capsicum sauce. The method of the invention is mainly used for producing the capsicum sauce.

Description

Thick chilli sauce

Technical field the present invention relates to a kind of preparation method of chili paste.

The background technology capsicum belongs to tomato section plant; Have stomach strengthening and digestion promoting, go the effect of wind dehumidifying, the eating method of capsicum is more, not only can cook entree but also can be used as flavouring and use; But capsicum has such shortcoming, and the added value that is exactly general capsicum product is lower.

Summary of the invention the objective of the invention is a kind of preparation method of chili paste will be provided, and it can effectively solve the lower shortcoming of added value of general capsicum product.

The objective of the invention is to realize like this: 1. earlier the handle of capsicum is removed, cleaned 2 times in the middle of putting into the pond then, capsicum is killed mashedly with cutter again, put into then in the bucket, add an amount of salt and stir, cover lid was put 1 hour then.2. 1 kilogram in fermented soya bean, 20 kilograms in beans sauce, 2 kilograms of white sugar, five-spice powder 500 grams, chickens' extract 300 grams are put in the bucket, stirred 10 minutes with spoon then, the material that will stir is then put in the cylinder, with polybag with its good seal, fermentation 60 days in the cylinder of good seal again.3. the thick chilli sauce that ferments is poured in the bucket, good with glass bottle packaging then, each glass bottle 350 gram.

Thick chilli sauce, this product appearance is bronzing, hot and spicy, is particularly suitable for breakfast and eats and use as flavouring.

Specific embodiment composition of raw materials:

10 kilograms in capsicum, 1 kilogram in fermented soya bean, 20 kilograms in beans sauce, 2 kilograms of white sugar, five-spice powder 500 grams, chickens' extract 300 grams.

Production method:

1. earlier the handle of capsicum is removed, put into the central cleaning in pond 2 times then, again that capsicum is mashed with the cutter government official, put into then in the bucket, add an amount of salt and stir, cover lid was put 1 hour then.

2. 1 kilogram in fermented soya bean, 20 kilograms in beans sauce, 2 kilograms of white sugar, five-spice powder 500 grams, chickens' extract 300 grams are put in the bucket, stirred 10 minutes with spoon then, the material that will stir is then put in the cylinder, with polybag with its good seal, fermentation 60 days in the cylinder of good seal again.

3. the thick chilli sauce that ferments is poured in the bucket, be respectively charged into then in the vial, each glass bottle 350 gram.

Claims

1. thick chilli sauce is characterized in that: earlier the handle of capsicum is removed, cleaned 2 times in the middle of putting into the pond then, capsicum is killed mashedly with cutter again, put into then in the bucket, add an amount of salt and stir, cover lid was put 1 hour then; 1 kilogram in fermented soya bean, 20 kilograms in beans sauce, 2 kilograms of white sugar, five-spice powder 500 grams, chickens' extract 300 grams are put in the bucket, stirred 10 minutes with spoon then, the material that will stir is then put in the cylinder, with polybag with its good seal, fermentation 60 days in the cylinder of good seal again; The thick chilli sauce that ferments is poured in the bucket, good with glass bottle packaging then, each glass bottle 350 gram.