CN105105091A - Mashed garlic-flavored fresh chilli sauce - Google Patents

Mashed garlic-flavored fresh chilli sauce Download PDF

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Publication number
CN105105091A
CN105105091A CN201510446837.3A CN201510446837A CN105105091A CN 105105091 A CN105105091 A CN 105105091A CN 201510446837 A CN201510446837 A CN 201510446837A CN 105105091 A CN105105091 A CN 105105091A
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CN
China
Prior art keywords
garlic
sauce
ginger
peanut
bright red
Prior art date
Application number
CN201510446837.3A
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Chinese (zh)
Inventor
周德刚
Original Assignee
山西三合成农副产品开发有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Application filed by 山西三合成农副产品开发有限公司 filed Critical 山西三合成农副产品开发有限公司
Priority to CN201510446837.3A priority Critical patent/CN105105091A/en
Publication of CN105105091A publication Critical patent/CN105105091A/en

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Abstract

The invention discloses mashed garlic-flavored fresh chilli sauce and belongs to the technical field of fresh chilli sauce. The mashed garlic-flavored fresh chilli sauce is prepared from fresh chilli as a main raw material. The mashed garlic-flavored fresh chilli sauce comprises a main material and an auxiliary material according to a mass ratio of 100: 1-1.1. The main material comprises, by weight, 38-44% of fresh chilli, 8-12% of tomato, 4-7% of dry yellow soybean sauce, 13-16% of garlic, 8-12% of ginger and 16-22% of peanut. The auxiliary material comprises edible oil, table salt, white sugar and monosodium glutamate according to a mass ratio of 10: 2: 2.5: 0.5. The mashed garlic-flavored fresh chilli sauce comprises about 40% of fresh chilli. Through stir-frying in hot oil in short time, the mashed garlic-flavored fresh chilli sauce has a good chilli taste, does not influence a fresh taste and has a good delicate flavor and a pungent taste.

Description

A kind of fresh chilli sauce of garlic solvent taste
Technical field
The fresh chilli sauce of a kind of garlic solvent taste of the present invention, belongs to fresh chilli sauce technical field.
Background technology
Thick chilli sauce is one of the seasoning and appetizing food liked most.On market, most of thick chilli sauce mixes different materials with chilli pepper to boil and form.Yellow bean sauce, thick broad-bean sauce and sweet fermented flour sauce content are more, and the consumption of capsicum can account for more than 60%, and boils through deep fat high temperature, and the nutrient component damages of the non-refractories such as vitamin is serious, and taste is also main mainly with pungent, lacks the mouthfeel of fresh chilli.Fresh chilli sauce is then the seasoning good merchantable brand that the people in the peppery area of food such as river, Chongqing, Guizhou Province like, in recent years also gradually widely the people in other areas, the whole nation accepted.But, the traditional manufacturing technique of fresh chilli sauce usually all will through pickling or the process of standing spontaneous fermentation, and the delicate flavour of capsicum is lost.
Summary of the invention
The present invention overcomes the deficiencies in the prior art, and technical problem to be solved is to provide a kind of thick chilli sauce prepared for major ingredient with fresh capsicum.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of fresh chilli sauce of garlic solvent taste, by major ingredient and auxiliary material in mass ratio 100:1-1.1 form;
Major ingredient is made up of the raw material of following percentage by weight:
Bright red hot pepper 38-44%, tomato 8-12%, dry yellow bean sauce 4-7%, garlic 13-16%, ginger 8-12%, peanut 16-22%;
Auxiliary material by edible oil, edible salt, white sugar, monosodium glutamate in mass ratio 10:2:2.5:0.5 form.
Be prepared as follows:
It is for subsequent use after bright red hot pepper, tomato are pulled an oar respectively; Garlic and ginger rub rear for subsequent use respectively; Granule is broken into for subsequent use after peanut dry stir-fry perfume (or spice);
Edible oil is added uniform spreading panful wall in pot, be heated to 7 maturations, add garlic and ginger stir-fry perfume, then add dry yellow bean sauce and peanut, fry out sauce perfume (or spice), then add bright red hot pepper slurry frying 2-3min, then add strained tomatoes and continue the 2-3min that stir-fries, stop heating, all the other auxiliary materials are added while hot, stirs.
More excellent a kind of preparation method is:
Mix after bright red hot pepper making beating with the garlic of rubbing and ginger, leave standstill 20-30min tasty; Granule is broken into for subsequent use after peanut dry stir-fry perfume (or spice); For subsequent use after tomato making beating;
Edible oil is added uniform spreading panful wall in pot, be heated to 7 maturations, bright red hot pepper part being mixed with garlic and ginger is starched into pot stir-fry fragrant, then add dry yellow bean sauce and peanut broken, fry out sauce perfume (or spice), then add remaining be mixed with garlic and ginger bright red hot pepper slurry and strained tomatoes, common frying 5-8min, stop heating, all the other auxiliary materials are added while hot, stirs.
Compared with prior art the present invention has following beneficial effect.
1, in fresh chilli sauce of the present invention, the materials of fresh capsicum only account for about 40% of whole major ingredient, through the of short duration frying of deep fat, the pungent of capsicum well can be ejected, and are unlikely to affect fresh mouthfeel, and delicate flavour and pungent are all good.
2, the frying time is short, a large amount of vitamin compositions in fresh capsicum and tomato are retained, and also have the aminoacid ingredient in peanut, the fresh perfume (or spice) of the thick chilli sauce made is good to eat, can as sauce, the spice of culinary art, dip in material etc., also can directly put on the dining table as pickles end directly eats.
3, after thick chilli sauce batching of the present invention, frying, direct vacuum is canned, and without curing and fermentation, capsicum ecosystem taste retains complete.
4, garlic is aromatic strongly fragrant, is the good merchantable brand of appetizing assistant food.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
A fresh chilli sauce for garlic solvent taste, by major ingredient and auxiliary material in mass ratio 100:1-1.1 form;
Major ingredient is made up of the raw material of following percentage by weight:
Bright red hot pepper 40%, tomato 10%, dry yellow bean sauce 5%, garlic 15%, ginger 10%, peanut 18%;
Auxiliary material by edible oil, edible salt, white sugar, monosodium glutamate in mass ratio 10:2:2.5:0.5 form.
Preparation method is:
It is for subsequent use after bright red hot pepper, tomato are pulled an oar respectively; Garlic and ginger rub rear for subsequent use respectively; Granule is broken into for subsequent use after peanut dry stir-fry perfume (or spice);
Edible oil is added uniform spreading panful wall in pot, be heated to 7 maturations, add garlic and ginger stir-fry perfume, then add dry yellow bean sauce and peanut, fry out sauce perfume (or spice), then add bright red hot pepper slurry frying 3min, then add strained tomatoes and continue the 2min that stir-fries, stop heating, all the other auxiliary materials are added while hot, stirs.
Embodiment 2
A fresh chilli sauce for garlic solvent taste, by major ingredient and auxiliary material in mass ratio 100:1-1.1 form;
Major ingredient is made up of the raw material of following percentage by weight:
Bright red hot pepper 44%, tomato 10%, dry yellow bean sauce 4%, garlic 13%, ginger 11%, peanut 20%;
Auxiliary material by edible oil, edible salt, white sugar, monosodium glutamate in mass ratio 10:2:2.5:0.5 form.
Preparation method is:
It is for subsequent use after bright red hot pepper, tomato are pulled an oar respectively; Garlic and ginger rub rear for subsequent use respectively; Granule is broken into for subsequent use after peanut dry stir-fry perfume (or spice);
Edible oil is added uniform spreading panful wall in pot, be heated to 7 maturations, add garlic and ginger stir-fry perfume, then add dry yellow bean sauce and peanut, fry out sauce perfume (or spice), then add bright red hot pepper slurry frying 2min, then add strained tomatoes and continue the 3min that stir-fries, stop heating, all the other auxiliary materials are added while hot, stirs.
Embodiment 3
A fresh chilli sauce for garlic solvent taste, by major ingredient and auxiliary material in mass ratio 100:1-1.1 form;
Major ingredient is made up of the raw material of following percentage by weight:
Bright red hot pepper 38%, tomato 12%, dry yellow bean sauce 4%, garlic 13%, ginger 8%, peanut 22%;
Auxiliary material by edible oil, edible salt, white sugar, monosodium glutamate in mass ratio 10:2:2.5:0.5 form.
Preparation method is:
Mix after bright red hot pepper making beating with the garlic of rubbing and ginger, leave standstill 20min tasty; Granule is broken into for subsequent use after peanut dry stir-fry perfume (or spice); For subsequent use after tomato making beating;
Edible oil is added uniform spreading panful wall in pot, be heated to 7 maturations, bright red hot pepper part being mixed with garlic and ginger is starched into pot stir-fry fragrant, then add dry yellow bean sauce and peanut broken, fry out sauce perfume (or spice), then add remaining be mixed with garlic and ginger bright red hot pepper slurry and strained tomatoes, common frying 5min, stop heating, all the other auxiliary materials are added while hot, stirs.
Embodiment 4
A fresh chilli sauce for garlic solvent taste, by major ingredient and auxiliary material in mass ratio 100:1.05 form;
Major ingredient is made up of the raw material of following percentage by weight:
Bright red hot pepper 42%, tomato 8%, dry yellow bean sauce 6%, garlic 16%, ginger 9%, peanut 21%;
Auxiliary material by edible oil, edible salt, white sugar, monosodium glutamate in mass ratio 10:2:2.5:0.5 form.
Preparation method is:
Mix after bright red hot pepper making beating with the garlic of rubbing and ginger, leave standstill 24min tasty; Granule is broken into for subsequent use after peanut dry stir-fry perfume (or spice); For subsequent use after tomato making beating;
Edible oil is added uniform spreading panful wall in pot, be heated to 7 maturations, bright red hot pepper part being mixed with garlic and ginger is starched into pot stir-fry fragrant, then add dry yellow bean sauce and peanut broken, fry out sauce perfume (or spice), then add remaining be mixed with garlic and ginger bright red hot pepper slurry and strained tomatoes, common frying 8min, stop heating, all the other auxiliary materials are added while hot, stirs.
Embodiment 5
A fresh chilli sauce for garlic solvent taste, by major ingredient and auxiliary material in mass ratio 100:1 form;
Major ingredient is made up of the raw material of following percentage by weight:
Bright red hot pepper 40%, tomato 11%, dry yellow bean sauce 5%, garlic 14%, ginger 11%, peanut 16%;
Auxiliary material by edible oil, edible salt, white sugar, monosodium glutamate in mass ratio 10:2:2.5:0.5 form.
Preparation method is:
Mix after bright red hot pepper making beating with the garlic of rubbing and ginger, leave standstill 30min tasty; Granule is broken into for subsequent use after peanut dry stir-fry perfume (or spice); For subsequent use after tomato making beating;
Edible oil is added uniform spreading panful wall in pot, be heated to 7 maturations, bright red hot pepper part being mixed with garlic and ginger is starched into pot stir-fry fragrant, then add dry yellow bean sauce and peanut broken, fry out sauce perfume (or spice), then add remaining be mixed with garlic and ginger bright red hot pepper slurry and strained tomatoes, common frying 7min, stop heating, all the other auxiliary materials are added while hot, stirs.
The present invention can summarize with other the concrete form without prejudice to spirit of the present invention or principal character.Therefore, no matter from which point, above-mentioned embodiment of the present invention all can only be thought explanation of the present invention and can not limit invention, claims indicate scope of the present invention, and scope of the present invention is not pointed out in above-mentioned explanation, therefore, any change in the implication suitable with claims of the present invention and scope, all should think to be included in the scope of claims.

Claims (3)

1. a fresh chilli sauce for garlic solvent taste, is characterized in that, by major ingredient and auxiliary material in mass ratio 100:1-1.1 form;
Major ingredient is made up of the raw material of following percentage by weight:
Bright red hot pepper 38-44%, tomato 8-12%, dry yellow bean sauce 4-7%, garlic 13-16%, ginger 8-12%, peanut 16-22%;
Auxiliary material by edible oil, edible salt, white sugar, monosodium glutamate in mass ratio 10:2:2.5:0.5 form.
2. the fresh chilli sauce of a kind of garlic solvent taste according to claim 1, is characterized in that, be prepared as follows:
It is for subsequent use after bright red hot pepper, tomato are pulled an oar respectively; Garlic and ginger rub rear for subsequent use respectively; Granule is broken into for subsequent use after peanut dry stir-fry perfume (or spice);
Edible oil is added uniform spreading panful wall in pot, be heated to 7 maturations, add garlic and ginger stir-fry perfume, then add dry yellow bean sauce and peanut, fry out sauce perfume (or spice), then add bright red hot pepper slurry frying 2-3min, then add strained tomatoes and continue the 2-3min that stir-fries, stop heating, all the other auxiliary materials are added while hot, stirs.
3. the fresh chilli sauce of a kind of garlic solvent taste according to claim 1, is characterized in that, be prepared as follows:
Mix after bright red hot pepper making beating with the garlic of rubbing and ginger, leave standstill 20-30min tasty; Granule is broken into for subsequent use after peanut dry stir-fry perfume (or spice); For subsequent use after tomato making beating;
Edible oil is added uniform spreading panful wall in pot, be heated to 7 maturations, bright red hot pepper part being mixed with garlic and ginger is starched into pot stir-fry fragrant, then add dry yellow bean sauce and peanut broken, fry out sauce perfume (or spice), then add remaining be mixed with garlic and ginger bright red hot pepper slurry and strained tomatoes, common frying 5-8min, stop heating, all the other auxiliary materials are added while hot, stirs.
CN201510446837.3A 2015-07-28 2015-07-28 Mashed garlic-flavored fresh chilli sauce CN105105091A (en)

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105520092A (en) * 2015-12-04 2016-04-27 徐州贝尔电气有限公司 Making method of sweet and sour hot green peppers with mashed garlic
CN105815749A (en) * 2016-03-30 2016-08-03 王国庆 Instant chilli sauce and preparation method thereof
CN105852041A (en) * 2016-03-18 2016-08-17 徐州工程学院 Hot and spicy jerusalem artichoke sauce and preparation method thereof
CN107373616A (en) * 2017-08-23 2017-11-24 无为黄老头风味食品有限公司 A kind of health is healthy and strong the preparation method of thick chilli sauce
CN107397199A (en) * 2017-08-30 2017-11-28 无为县老兵坛子食品有限公司 A kind of preparation technology of the pure thick chilli sauce of pungent
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
CN107616480A (en) * 2017-08-30 2018-01-23 无为县老兵坛子食品有限公司 A kind of preparation technology for the thick chilli sauce for being effectively retained capsicum flavor
CN107692170A (en) * 2017-08-23 2018-02-16 无为黄老头风味食品有限公司 A kind of preparation method of nutrition and health care thick chilli sauce
CN108095041A (en) * 2017-12-18 2018-06-01 湖南酱大侠食品加工有限公司 A kind of paste flavor thick chilli sauce and preparation method thereof

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101366500A (en) * 2008-09-28 2009-02-18 杜述岭 Method for making fresh thick chilli sauce
CN102067984A (en) * 2009-11-19 2011-05-25 史海霞 Method for preparing garlic powder and chilli paste
CN102919815A (en) * 2012-11-07 2013-02-13 王培明 Preparation method of tomato chili sauce
CN102919819A (en) * 2012-11-23 2013-02-13 贵州神奇集团控股有限公司 Tomato chili sauce and preparation method thereof
CN103652822A (en) * 2013-11-30 2014-03-26 李建花 Chilli sauce and preparation method thereof
CN104207098A (en) * 2013-06-03 2014-12-17 张月婷 Making method of tomato-mashed garlic-chili sauce
CN104585712A (en) * 2013-11-01 2015-05-06 青岛博研达工业技术研究所(普通合伙) Vegetable chili sauce and making method thereof

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101366500A (en) * 2008-09-28 2009-02-18 杜述岭 Method for making fresh thick chilli sauce
CN102067984A (en) * 2009-11-19 2011-05-25 史海霞 Method for preparing garlic powder and chilli paste
CN102919815A (en) * 2012-11-07 2013-02-13 王培明 Preparation method of tomato chili sauce
CN102919819A (en) * 2012-11-23 2013-02-13 贵州神奇集团控股有限公司 Tomato chili sauce and preparation method thereof
CN104207098A (en) * 2013-06-03 2014-12-17 张月婷 Making method of tomato-mashed garlic-chili sauce
CN104585712A (en) * 2013-11-01 2015-05-06 青岛博研达工业技术研究所(普通合伙) Vegetable chili sauce and making method thereof
CN103652822A (en) * 2013-11-30 2014-03-26 李建花 Chilli sauce and preparation method thereof

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105520092A (en) * 2015-12-04 2016-04-27 徐州贝尔电气有限公司 Making method of sweet and sour hot green peppers with mashed garlic
CN105852041A (en) * 2016-03-18 2016-08-17 徐州工程学院 Hot and spicy jerusalem artichoke sauce and preparation method thereof
CN105852041B (en) * 2016-03-18 2018-09-21 徐州工程学院 A kind of jerusalem artichoke capsicum paste and preparation method thereof
CN105815749A (en) * 2016-03-30 2016-08-03 王国庆 Instant chilli sauce and preparation method thereof
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
CN107692170A (en) * 2017-08-23 2018-02-16 无为黄老头风味食品有限公司 A kind of preparation method of nutrition and health care thick chilli sauce
CN107373616A (en) * 2017-08-23 2017-11-24 无为黄老头风味食品有限公司 A kind of health is healthy and strong the preparation method of thick chilli sauce
CN107397199A (en) * 2017-08-30 2017-11-28 无为县老兵坛子食品有限公司 A kind of preparation technology of the pure thick chilli sauce of pungent
CN107616480A (en) * 2017-08-30 2018-01-23 无为县老兵坛子食品有限公司 A kind of preparation technology for the thick chilli sauce for being effectively retained capsicum flavor
CN108095041A (en) * 2017-12-18 2018-06-01 湖南酱大侠食品加工有限公司 A kind of paste flavor thick chilli sauce and preparation method thereof

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Application publication date: 20151202