CN102919822A

CN102919822A - Traditional chili sauce and preparation method thereof

Info

Publication number: CN102919822A
Application number: CN2012105137340A
Authority: CN
Inventors: 刘昊湦
Original assignee: Xiaojian Technology Dalian Co Ltd
Current assignee: Xiaojian Technology Dalian Co Ltd
Priority date: 2012-12-05
Filing date: 2012-12-05
Publication date: 2013-02-13

Abstract

The invention discloses a traditional chili sauce and a preparation method thereof, and belongs to the technical field of food processing. The traditional chili sauce provided by the invention comprises the following components in parts by weight: 100-150 parts of red chili, 20-30 parts of garlic, 6-9 parts of ginger, 6-9 parts of white sugar, 6-9 parts of vinegar, 2-3 parts of monosodium glutamate, 6-9 parts of thick broad-bean sauce, 10-15 parts of salt, 5-8 parts of apples and 5-8 parts of pears. The traditional chili sauce provided by the invention is scarlet in color, and does not add any pigment, has unique fragrant and sweet flavor, is sweet, sour and tiny spicy in mouthfeel, is appetizing in eating, and can be used in the processes of dish blending, cooking and the like.

Description

A kind of traditional thick chilli sauce and preparation method thereof

Technical field

The present invention relates to a kind of traditional thick chilli sauce, it belongs to food processing technology field.

Background technology

The fruit cause and effect skin of capsicum contains capsicim and pungent is arranged, and can improve a poor appetite, and also is rich in vitamin C in the capsicum simultaneously.Have appetite-stimulating indigestion-relieving, warm up the effect that stomach is dispeled cold, dispelled rheumatism.But the thick chilli sauce of selling at present is main mainly with chilli powder, has been a large amount of vitamins and other nutritious components that capsicum itself is rich in, and lacks the mouthfeel of fresh chilli, is difficult to satisfy eating requirements.

Summary of the invention

The object of the present invention is to provide a kind of health, sweet peppery, tasty and refreshing traditional thick chilli sauce.

The technical solution adopted in the present invention is a kind of traditional thick chilli sauce, comprises pimiento, garlic, ginger, white sugar, vinegar, monosodium glutamate, thick broad-bean sauce, salt, apple, pears; Each component ratio is pimiento 100-150 part, garlic 20-30 part, ginger 6-9 part, white sugar 6-9 part, vinegar 6-9 part, monosodium glutamate 2-3 part, thick broad-bean sauce 6-9 part, salt 10-15 part, apple 5-8 part, pears 5-8 part.

Preparation method of the present invention: pimiento, garlic, ginger, apple, pears are rubbed for subsequent use, white sugar, vinegar, monosodium glutamate, thick broad-bean sauce, salt heating are boiled, stir, be cooled to room temperature; In the mixing food materials such as the pimiento of rubbing, add cooled seasoning mixture, stir again, be 2-6 ℃ of lower the placement 1-3 days at constant temperature, bottling is finished product.

Beneficial effect of the present invention is: color is scarlet, does not add any pigment; Have unique fragrant and sweet flavor, the sweet acid of mouthfeel, little peppery, the appetizing of going with rice can be used in the processes such as botargo, culinary art.

The specific embodiment

Embodiment:

100 parts of pimientos, 20 parts in garlic, 6 parts in ginger, 5 parts of apples, 5 parts of rubbings of pears is for subsequent use, 6 parts of white sugar, 6 parts of vinegar, 2 parts of monosodium glutamates, 6 parts of thick broad-bean sauce, 10 parts of heating of salt are boiled, stir, be cooled to room temperature; In the mixing food materials such as the pimiento of rubbing, add cooled seasoning mixture, stir again, be 4 ℃ of lower placements 2 days at constant temperature, bottling is finished product.

Product colour of the present invention is scarlet, does not add any pigment; Have unique fragrant and sweet flavor, the sweet acid of mouthfeel, little peppery, the appetizing of going with rice can be used in the processes such as botargo, culinary art.

Claims

1. traditional thick chilli sauce and preparation method thereof is characterized in that: comprise pimiento, garlic, ginger, white sugar, vinegar, monosodium glutamate, thick broad-bean sauce, salt, apple, pears; Each component ratio is pimiento 100-150 part, garlic 20-30 part, ginger 6-9 part, white sugar 6-9 part, vinegar 6-9 part, monosodium glutamate 2-3 part, thick broad-bean sauce 6-9 part, salt 10-15 part, apple 5-8 part, pears 5-8 part; Pimiento, garlic, ginger, apple, pears are rubbed for subsequent use, white sugar, vinegar, monosodium glutamate, thick broad-bean sauce, salt heating are boiled, stir, be cooled to room temperature; In the mixing food materials such as the pimiento of rubbing, add cooled seasoning mixture, stir again, under constant temperature, to place, bottling is finished product.

2. a kind of traditional thick chilli sauce according to claim 1 and preparation method thereof, it is characterized in that: described constant temperature is 2-6 ℃.

3. described a kind of traditional thick chilli sauce and preparation method thereof according to claim 1-2, it is characterized in that: described is 2-6 ℃ at constant temperature, and be 1-3 days standing time.