CN104146235A - Aroma-extracting spicy hot sauce and preparation process thereof - Google Patents
Aroma-extracting spicy hot sauce and preparation process thereof Download PDFInfo
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- CN104146235A CN104146235A CN201410262477.7A CN201410262477A CN104146235A CN 104146235 A CN104146235 A CN 104146235A CN 201410262477 A CN201410262477 A CN 201410262477A CN 104146235 A CN104146235 A CN 104146235A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
Abstract
The invention relates to aroma-extracting spicy hot sauce and a preparation method thereof. The aroma-extracting spicy hot sauce is prepared by performing a plurality of processes on raw materials with a specific ratio according to an order. The hot sauce keeps the aroma of the raw materials and is bright in color and rich in nutrition. According to the preparation process, the oil temperature is controlled by combination of the characteristics of the raw materials, all the processes are performed in a manner of being combined with the characteristics of the food materials, the characteristics of the food materials are brought into full play, and the quality of the hot sauce is improved.
Description
Technical field
The invention belongs to field of flavors, be specifically related to one and pull out fragrant chilli sauce and manufacture craft thereof.
Background technology
Thick chilli sauce, as a kind of diet seasoning matter, has the vegetable of adjusting taste, strengthens the effects such as eater's appetite, is extensively liked having wide market prospects.But the now various thick-chilli sauce products on market conventionally adopt to add water to boil or frying in manufacturing process, cause the mouthfeel of thick chilli sauce not fragrant, color and luster blackout is not attractive in appearance, is prone to and adds the easily problem such as paste of showing tremendous enthusiasm excessive, thick chilli sauce simultaneously in manufacturing process.
When existing cooking methods is made food dish, although there are a lot of theory and practice experiences can produce various ticbit dish, do not have and come someway the explanation of system complete and the main feature and the effect producing of the various food dish batchings of research.
The theory of " pulling out fragrant method " can allow the selection of producer from raw material and batching, the aspects such as the feature characteristic attribute that raw material itself possess, extract the food materials original flavor having of preparing burden, then they are merged and produce the various food looking good, smell good and taste good and dish.
For example: in the time cooking wheaten food, wheat is one of primary raw material, only domestic wheat is divided into again multiple kinds such as winter wheat and spring wheat, the kind of whole world wheat is more, there are the ranks such as high-strength flour, superior wheat flour, standard flour, in the time making wheaten food, will, according to the different kind of the feature selecting of made food and rank, just can produce the various wheaten food that look good, smell good and taste good.
As example explanation, the feature of various food materials and batching is pulled out fragrant method and is made various food and dish and first will understand in utilization, the fragrance of different food materials is extracted one by one from manufacture craft in the gimmick by different based on this, merged and produce the different various cuisines products that look good, smell good and taste good.
Theoretical thinking is " to pull out fragrant method ":
One, understand raw-material characteristic attribute and the effects such as the various food dish of manufacturing and batching.
Two, be exactly according to the feature of various food materials and batching, in the time manufacturing food dish, utilize " pulling out fragrant method " that the original flavor of every kind of food materials batching is extracted one by one or is mixed and extract, produce the ticbit and the dish that look good, smell good and taste good.
Three, be exactly the theoretical foundation of setting up the Suo Yuan that gets to the bottom of it and manufacture various food and dish, in the time manufacturing each food with dish, all will understand the feature of each food dish and batching and the various effects that produce.
Simply say that " pulling out fragrant method " is exactly to allow each producer in the time manufacturing food and dish, all will fully understand food materials batching used, according to diverse ways, food materials and batching, produce the cuisines that look good, smell good and taste good on this basis.
Above-mentioned theory basis can be applied in the making of thick chilli sauce or the fragrant series products of other various sauce, overcomes the problem that existing thick chilli sauce exists in improving thick chilli sauce mouthfeel and quality.
Summary of the invention
Object of the present invention is exactly the defect existing for prior art, provide easy to make, can be with food with one or more chilli sauces of doing or peppery fragrant sauce and preparation method thereof not.
The technical scheme that the present invention solves its technical problem employing is: one is pulled out fragrant chilli sauce, it comprises the component of following quality: 1500 grams of peanut oil or other vegetable oil, 50 grams of thin chopped spring onion, broken 50 grams of garlic, broken 50 grams of ginger, broken 150 grams of chilli silk or capsicum, 300 grams of raw white sesameseeds, 200 grams of paprikas, 30 grams of zanthoxylum powders, 45 grams of 13 perfume, 10 grams of white sugar, 10 grams of salt, 15 grams of monosodium glutamates, 50 grams of chickens' extracts, 50 grams of sesame oil, 100 grams of ripe white sesameseeds.
Further, also comprise crisp 100 grams of nut, described nut shortcake is the one in Peanut Squares, walnut shortbread or pine nut shortcake etc.
Further, also comprise 500 grams of tartar sauces, described tartar sauce is the one in thick broad-bean sauce, sweet fermented flour sauce, soya sauce or watermelon jam.
A manufacture craft of pulling out fragrant chilli sauce, it comprises the steps:
(1) frying pan is put on cooking stove and is lighted a fire, pour 300 grams of peanut oil into, burn heat to 150 DEG C, by broken to 50 grams of thin chopped spring onion, garlic 50 grams with together with broken 50 grams of ginger, enter pot and stir-fry to going out fragrance;
(2) close fire, stir oil temperature is fallen to 50 DEG C clockwise, 300 grams of raw white sesameseeds are put into pot, open little fire, stir 3 minutes to frying out sesame fragrance with round-bottomed frying pan is clockwise, raw white sesameseed floats over pasta, naturally cools for subsequent use;
(3) separately get frying pan, pour 1200 grams of peanut oil into, burn heat to 150 DEG C, by chilli silk or or broken 150 grams of capsicum put into pot, open little fire, stir clockwise 3 minutes to frying out capsicum fragrance with round-bottomed frying pan, pour step (2) gained peanut oil into, stir clockwise 1 minute;
(4) close fire, stir to 50 DEG C clockwise, pour 200 grams of 30 grams of zanthoxylum powders, 13 fragrant 45 grams, paprika into, stir to various raw materials are stirred evenly clockwise, open little fire, frying 3 minutes to fragrance is blown out;
(5) close fire, crisp 100 grams of 10 grams of white sugar, 10 grams of salt, 15 grams of monosodium glutamates, 50 grams of chickens' extracts, nut is poured in cooling, and constantly stirring into simultaneously, and stirring is to mixing clockwise, open little fiery 1 minute, Guan Huo;
(6) frying pan is taken down to cooling from cooking stove, pour 100 grams of 50 grams of sesame oil and ripe white sesameseeds into, stir clockwise 5 minutes;
(7) can bottle after naturally cooling.
A manufacture craft of pulling out fragrant chilli sauce, it comprises the steps:
(1) frying pan is put on cooking stove and is lighted a fire, pour 1500 grams of peanut oil into, burn heat to 150 DEG C, by broken to 50 grams of thin chopped spring onion, garlic 50 grams with together with broken 50 grams of ginger, enter pot and stir-fry to going out fragrance;
(2) close fire, stir oil temperature is fallen to 50 DEG C clockwise, 300 grams of chilli silk or capsicum broken 150 grams and raw white sesameseeds are put into pot simultaneously, open little fire, stir clockwise 3 minutes to frying out capsicum and sesame fragrance with round-bottomed frying pan, and chilli silk or capsicum is broken and raw white sesameseed floats over pasta, chilli silk or capsicum are broken red gorgeous, white sesameseed is vivid, gives out the fragrant and sweet taste that sesame, capsicum mix with green onion, ginger and garlic;
(3) pour 500 grams of tartar sauces into, stir clockwise and fry out without, sauce fragrance to steam for 5 minutes;
(4) close fire, stir to 50 DEG C clockwise, pour 200 grams of 30 grams of zanthoxylum powders, 13 fragrant 45 grams, paprika into, stir to various raw materials are stirred evenly clockwise, open little fire, frying 3 minutes to fragrance is blown out;
(5) close fire, crisp 100 grams of 10 grams of white sugar, 10 grams of salt, 15 grams of monosodium glutamates, 50 grams of chickens' extracts, nut is poured in cooling, and constantly stirring into simultaneously, and stirring is to mixing clockwise, open little fiery 1 minute, Guan Huo;
(6) frying pan is taken down to cooling from cooking stove, pour 100 grams of 50 grams of sesame oil and ripe white sesameseeds into, stir clockwise 5 minutes;
(7) can bottle after naturally cooling.
Preferably, described frying pan is selected rustless iron pan.
Preferably, Peanut Squares preparation method is: after fried raw peanut, peeling, puts into garlic mortar, with cutter garlic chiso-mallet one-tenth, obtains Peanut Squares.
Preferably, the broken preparation method of described garlic is: garlic is chopped up to silk and be chopped into again square, put into garlic mortar, and broken with cutter garlic chiso-mallet, to obtain final product.
Preferably, the broken preparation method of described ginger is: ginger is chopped up to silk and be chopped into square, put into garlic mortar, and broken with cutter garlic chiso-mallet, to obtain final product.
Preferably, the broken preparation method of described capsicum is: capsicum is put into pulverizer and be twisted into kibble.
" the Qi ginseng fry stew fragrant " that 13 selected fragrant " king keeps justice 13 perfume (or spice) ", the Qi Can Food Co., Ltd of Jilin Province that produce for Wang Shouyi flavouring Group Co.,Ltd of the present invention produce or twoly collect two one of converging in meat flavourings that a Luohe Shuan Hui Hai Ying flavoring Food Co., Ltd produces, also can select other can realize flavoring of the present invention.
Good effect of the present invention is: oil temperature is controlled at 50 DEG C by the step (2) of technique of the present invention, and thick chilli sauce is difficult for fried; Step (3) adds peanut oil or the tartar sauce of normal temperature, can replace and add water to play cooling effect, plays fast cooling and prevents fried effect; Add tartar sauce can extract sauce fragrance simultaneously, capsicum and oily color, smell and taste are maintained; Ripe white sesameseed plays the effect of flavouring, and its fragrance is stronger than raw sesame; Add nut shortcake to make thick chilli sauce there is original flavor, the mouthfeel of nut, increase taste perception.
Step (1) and (2) are by by white sesameseed and shredded chili or the broken frying of capsicum and the grease of white sesameseed is extracted to (exploding), white sesameseed diminishes because losing grease attenuation, sesame oil and peanut oil or other grease merge generation strong fragrance and mouthfeel, shredded chili or capsicum broken together with white sesameseed frying merge fragrance and the mouthfeel of extracting capsicum and white sesameseed, the now material such as peanut oil or other grease oil colours pool bright red, gives out capsicum, white sesameseed and green onion, ginger and garlic etc. and mutually merges exclusive fragrant and sweet taste;
Step (3) is done on the basis of material oil and capsicum white sesameseed green onion, ginger and garlic in step (1) and (2), adds tartar sauce to fry out sauce fragrance and merges generation exclusive fragrance and mouthfeel with above-mentioned material;
Thick chilli sauce of the present invention has kept the fragrance of raw material, bright in colour, nutritious; The manufacture craft of thick chilli sauce of the present invention is in conjunction with the Characteristics Control oil temperature of raw material, and per pass technique, all in conjunction with the characteristic of food materials, is given full play to the characteristic of food materials, improves the quality of thick chilli sauce.
Detailed description of the invention
For making above-mentioned order of the present invention ground, feature and advantage can become apparent more, below in conjunction with the detailed description of the invention in the embodiment of the present invention, technical scheme in the embodiment of the present invention is clearly and completely described, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiment.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtaining under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
One is pulled out fragrant chilli sauce, it comprises the component of following quality: 1500 grams of peanut oil or other vegetable oil, 50 grams of thin chopped spring onion, broken 50 grams of garlic, broken 50 grams of ginger, broken 150 grams of chilli silk or capsicum, 300 grams of raw white sesameseeds, 200 grams of paprikas, 30 grams of zanthoxylum powders, 45 grams of 13 perfume, 10 grams of white sugar, 10 grams of salt, 15 grams of monosodium glutamates, 50 grams of chickens' extracts, 50 grams of sesame oil, 100 grams of ripe white sesameseeds.
Also comprise crisp 100 grams of nut, described nut shortcake is the one in Peanut Squares, walnut shortbread or pine nut shortcake etc.
A kind of manufacture craft of pulling out fragrant chilli sauce is as follows:
(1) frying pan is put on cooking stove and is lighted a fire, pour 300 grams of peanut oil into, burn heat to 150 DEG C, by broken to 50 grams of thin chopped spring onion, garlic 50 grams with together with broken 50 grams of ginger, enter pot and stir-fry to going out fragrance;
(2) close fire, stir oil temperature is fallen to 50 DEG C clockwise, 300 grams of raw white sesameseeds are put into pot, open little fire, stir 3 minutes to frying out sesame fragrance with round-bottomed frying pan is clockwise, raw white sesameseed floats over pasta, naturally cools for subsequent use;
(3) separately get frying pan, pour 1200 grams of peanut oil into, burn heat to 150 DEG C, by chilli silk or or broken 150 grams of capsicum put into pot, open little fire, stir clockwise 3 minutes to frying out capsicum fragrance with round-bottomed frying pan, pour step (2) gained peanut oil into, stir clockwise 1 minute;
(4) close fire, stir to 50 DEG C clockwise, pour 200 grams of 30 grams of zanthoxylum powders, 13 fragrant 45 grams, paprika into, stir to various raw materials are stirred evenly clockwise, open little fire, frying 3 minutes to fragrance is blown out;
(5) close fire, crisp 100 grams of 10 grams of white sugar, 10 grams of salt, 15 grams of monosodium glutamates, 50 grams of chickens' extracts, nut is poured in cooling, and constantly stirring into simultaneously, and stirring is to mixing clockwise, open little fiery 1 minute, Guan Huo;
(6) frying pan is taken down to cooling from cooking stove, pour 100 grams of 50 grams of sesame oil and ripe white sesameseeds into, stir clockwise 5 minutes;
(7) can bottle after naturally cooling.
Described frying pan is selected rustless iron pan.
Peanut Squares preparation method is: after peanut is fried, peeling, puts into garlic mortar, with cutter garlic chiso-mallet one-tenth, obtains Peanut Squares.
The broken preparation method of described garlic is: garlic chopped up to silk and is chopped into again square, put into garlic mortar, and broken with cutter garlic chiso-mallet, to obtain final product.
The broken preparation method of described ginger is: ginger chopped up to silk and is being chopped into square, put into garlic mortar, and broken with cutter garlic chiso-mallet, to obtain final product.
The broken preparation method of described capsicum is: capsicum is put into pulverizer and be twisted into kibble.
Embodiment 2
One is pulled out fragrant chilli sauce, it comprises the component of following quality: 1500 grams of peanut oil or other vegetable oil, 50 grams of thin chopped spring onion, broken 50 grams of garlic, broken 50 grams of ginger, broken 150 grams of chilli silk or capsicum, 300 grams of raw white sesameseeds, 200 grams of paprikas, 30 grams of zanthoxylum powders, 45 grams of 13 perfume, 10 grams of white sugar, 10 grams of salt, 15 grams of monosodium glutamates, 50 grams of chickens' extracts, 50 grams of sesame oil, 100 grams of ripe white sesameseeds.
Also comprise crisp 100 grams of nut, described nut shortcake is the one in Peanut Squares, walnut shortbread or pine nut shortcake etc.
Also comprise 500 grams of tartar sauces, described tartar sauce is the one in thick broad-bean sauce, sweet fermented flour sauce, soya sauce or watermelon jam.
A kind of manufacture craft of pulling out fragrant chilli sauce is as follows:
(1) frying pan is put on cooking stove and is lighted a fire, pour 1500 grams of peanut oil into, burn heat to 150 DEG C, by broken to 50 grams of thin chopped spring onion, garlic 50 grams with together with broken 50 grams of ginger, enter pot and stir-fry to going out fragrance;
(2) close fire, stir oil temperature is fallen to 50 DEG C clockwise, 300 grams of chilli silk or capsicum broken 150 grams and raw white sesameseeds are put into pot simultaneously, open little fire, stir clockwise 3 minutes to frying out capsicum and sesame fragrance with round-bottomed frying pan, and chilli silk or capsicum is broken and raw white sesameseed floats over pasta, chilli silk or capsicum are broken red gorgeous, white sesameseed is vivid, gives out the fragrant and sweet taste that sesame, capsicum mix with green onion, ginger and garlic;
(3) pour 500 grams of tartar sauces into, stir clockwise and fry out without, sauce fragrance to steam for 5 minutes;
(4) close fire, stir to 50 DEG C clockwise, pour 200 grams of 30 grams of zanthoxylum powders, 13 fragrant 45 grams, paprika into, stir to various raw materials are stirred evenly clockwise, open little fire, frying 3 minutes to fragrance is blown out;
(5) close fire, crisp 100 grams of 10 grams of white sugar, 10 grams of salt, 15 grams of monosodium glutamates, 50 grams of chickens' extracts, nut is poured in cooling, and constantly stirring into simultaneously, and stirring is to mixing clockwise, open little fiery 1 minute, Guan Huo;
(6) frying pan is taken down to cooling from cooking stove, pour 100 grams of 50 grams of sesame oil and ripe white sesameseeds into, stir clockwise 5 minutes;
(7) can bottle after naturally cooling.
Described frying pan is selected rustless iron pan.
Peanut Squares preparation method is: after fried raw peanut, peeling, puts into garlic mortar, with cutter garlic chiso-mallet one-tenth, obtains Peanut Squares.
The broken preparation method of described garlic is: garlic chopped up to silk and is chopped into again square, put into garlic mortar, and broken with cutter garlic chiso-mallet, to obtain final product.
The broken preparation method of described ginger is: ginger chopped up to silk and is being chopped into square, put into garlic mortar, and broken with cutter garlic chiso-mallet, to obtain final product.
The broken preparation method of described capsicum is: capsicum is put into pulverizer and be twisted into kibble.
" the Qi ginseng fry stew fragrant " that 13 selected fragrant " king keeps justice 13 perfume (or spice) ", the Qi Can Food Co., Ltd of Jilin Province that produce for Wang Shouyi flavouring Group Co.,Ltd of the present invention produce or twoly collect two one of converging in meat flavourings that a Luohe Shuan Hui Hai Ying flavoring Food Co., Ltd produces, also can select other can realize flavoring of the present invention.
Technical key point: capsicum is all very fragile with batching, greatly fire sticks with paste calcellation, and fiery stir-fry dish cooked in a small wok, meaning the food is prepared with special care does not go out more not pull out food materials fragrance, the bad calcellation of mouthfeel, only have strictly and according to careful technique, the fragrance of food materials is extracted one by one and merged, just can make the fragrant chilli sauce that pulls out looking good, smell good and taste good.
The present invention pulls out fragrant chilli sauce and looks good, smell good and taste good, and color and luster is red gorgeous glossy with fragrance striking the nose, is placed in bottle after several days the spontaneous fermentation of various food materials spices and mutually merges more and more fragrantly, and the fragrance of outstanding capsicum and batching is eaten more fragrant and more fragrant to enjoy endless aftertastes.
The present invention pulls out raw material and the proportioning of fragrant chilli sauce and can, according to actual conditions, suitably change and adjust, and General Principle as defined herein can, in the situation that not departing from the spirit or scope of the present invention, realize in other embodiments.Therefore, the present invention will can not be restricted to these embodiment shown in this article, but will meet the widest scope consistent with principle disclosed herein and features of novelty.
Claims (10)
1. one kind is pulled out fragrant chilli sauce, it is characterized in that: it comprises the component of following quality: 1500 grams of peanut oil or other vegetable oil, 50 grams of thin chopped spring onion, broken 50 grams of garlic, broken 50 grams of ginger, broken 150 grams of chilli silk or capsicum, 300 grams of raw white sesameseeds, 200 grams of paprikas, 30 grams of zanthoxylum powders, 45 grams of 13 perfume, 10 grams of white sugar, 10 grams of salt, 15 grams of monosodium glutamates, 50 grams of chickens' extracts, 50 grams of sesame oil, 100 grams of ripe white sesameseeds.
2. one according to claim 1 is pulled out fragrant chilli sauce, it is characterized in that: also comprise crisp 100 grams of nut, described nut shortcake is the one in Peanut Squares, walnut shortbread or pine nut shortcake etc.
3. one according to claim 2 is pulled out fragrant chilli sauce, it is characterized in that: also comprise 500 grams of tartar sauces, described tartar sauce is the one in thick broad-bean sauce, sweet fermented flour sauce, soya sauce or watermelon jam.
4. a manufacture craft of pulling out fragrant chilli sauce claimed in claim 2, is characterized in that: it comprises the steps:
(1) frying pan is put on cooking stove and is lighted a fire, pour 300 grams of peanut oil into, burn heat to 150 DEG C, by broken to 50 grams of thin chopped spring onion, garlic 50 grams with together with broken 50 grams of ginger, enter pot and stir-fry to going out fragrance;
(2) close fire, stir oil temperature is fallen to 50 DEG C clockwise, 300 grams of raw white sesameseeds are put into pot, open little fire, stir 3 minutes to frying out sesame fragrance with round-bottomed frying pan is clockwise, raw white sesameseed floats over pasta, naturally cools for subsequent use;
(3) separately get frying pan, pour 1200 grams of peanut oil into, burn heat to 150 DEG C, by chilli silk or or broken 150 grams of capsicum put into pot, open little fire, stir clockwise 3 minutes to frying out capsicum fragrance with round-bottomed frying pan, pour step (2) gained peanut oil into, stir clockwise 1 minute;
(4) close fire, stir to 50 DEG C clockwise, pour 200 grams of 30 grams of zanthoxylum powders, 13 fragrant 45 grams, paprika into, stir to various raw materials are stirred evenly clockwise, open little fire, frying 3 minutes to fragrance is blown out;
(5) close fire, crisp 100 grams of 10 grams of white sugar, 10 grams of salt, 15 grams of monosodium glutamates, 50 grams of chickens' extracts, nut is poured in cooling, and constantly stirring into simultaneously, and stirring is to mixing clockwise, open little fiery 1 minute, Guan Huo;
(6) frying pan is taken down to cooling from cooking stove, pour 100 grams of 50 grams of sesame oil and ripe white sesameseeds into, stir clockwise 5 minutes;
(7) can bottle after naturally cooling.
5. a manufacture craft of pulling out fragrant chilli sauce claimed in claim 3, is characterized in that: it comprises the steps:
(1) frying pan is put on cooking stove and is lighted a fire, pour 1500 grams of peanut oil into, burn heat to 150 DEG C, by broken to 50 grams of thin chopped spring onion, garlic 50 grams with together with broken 50 grams of ginger, enter pot and stir-fry to going out fragrance;
(2) close fire, stir oil temperature is fallen to 50 DEG C clockwise, 300 grams of chilli silk or capsicum broken 150 grams and raw white sesameseeds are put into pot simultaneously, open little fire, stir clockwise 3 minutes to frying out capsicum and sesame fragrance with round-bottomed frying pan, and chilli silk or capsicum is broken and raw white sesameseed floats over pasta, chilli silk or capsicum are broken red gorgeous, white sesameseed is vivid, gives out the fragrant and sweet taste that sesame, capsicum mix with green onion, ginger and garlic;
(3) pour 500 grams of tartar sauces into, stir clockwise and fry out without, sauce fragrance to steam for 5 minutes;
(4) close fire, stir to 50 DEG C clockwise, pour 200 grams of 30 grams of zanthoxylum powders, 13 fragrant 45 grams, paprika into, stir to various raw materials are stirred evenly clockwise, open little fire, frying 3 minutes to fragrance is blown out;
(5) close fire, crisp 100 grams of 10 grams of white sugar, 10 grams of salt, 15 grams of monosodium glutamates, 50 grams of chickens' extracts, nut is poured in cooling, and constantly stirring into simultaneously, and stirring is to mixing clockwise, open little fiery 1 minute, Guan Huo;
(6) frying pan is taken down to cooling from cooking stove, pour 100 grams of 50 grams of sesame oil and ripe white sesameseeds into, stir clockwise 5 minutes;
(7) can bottle after naturally cooling.
6. according to a kind of manufacture craft of pulling out fragrant chilli sauce described in claim 4 or 5, it is characterized in that: described frying pan is selected rustless iron pan.
7. according to a kind of manufacture craft of pulling out fragrant chilli sauce described in claim 4 or 5, it is characterized in that: Peanut Squares preparation method is: after fried raw peanut, peeling, puts into garlic mortar, with cutter garlic chiso-mallet one-tenth, obtain Peanut Squares.
8. according to a kind of manufacture craft of pulling out fragrant chilli sauce described in claim 4 or 5, it is characterized in that: the broken preparation method of described garlic is: garlic is chopped up to silk and be chopped into again square, put into garlic mortar, broken with cutter garlic chiso-mallet, to obtain final product.
9. according to a kind of manufacture craft of pulling out fragrant chilli sauce described in claim 4 or 5, it is characterized in that: the broken preparation method of described ginger is: ginger is chopped up to silk and be chopped into square, put into garlic mortar, broken with cutter garlic chiso-mallet, to obtain final product.
10. according to a kind of manufacture craft of pulling out fragrant chilli sauce described in claim 4 or 5, it is characterized in that: the broken preparation method of described capsicum is: capsicum is put into pulverizer and be twisted into kibble.
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| 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 |
| CN106072454A (en) * | 2016-08-03 | 2016-11-09 | 吴永华 | A kind of Fructus Capsici sauce and preparation method thereof |
| CN107259504A (en) * | 2017-08-17 | 2017-10-20 | 安徽优乐亿乳业有限公司 | A kind of preparation of thick chilli sauce can |
| CN107319503A (en) * | 2017-08-17 | 2017-11-07 | 安徽优乐亿乳业有限公司 | A kind of formula of thick chilli sauce can |
| CN107411044A (en) * | 2017-09-11 | 2017-12-01 | 安徽杠岗香食品科技有限公司 | A kind of processing method of red green onion perfume (or spice) sauce flavoring |
| CN107411038A (en) * | 2017-05-16 | 2017-12-01 | 马鞍山市晶翔食品有限公司 | A kind of thick chilli sauce with maintaining beauty and keeping young and preparation method thereof |
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| CN108523091A (en) * | 2018-04-11 | 2018-09-14 | 李超 | A kind of thick chilli sauce and preparation method thereof |
| CN108991488A (en) * | 2018-09-18 | 2018-12-14 | 邴立辉 | A kind of kernel thick chilli sauce and production method |
| CN108991485A (en) * | 2018-08-09 | 2018-12-14 | 宿松县玖索科技信息有限公司 | A kind of rabbit meat sauce and preparation method thereof |
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Application publication date: 20141119 |