CN105124532A - Chili sauce and preparation method of same - Google Patents

Abstract

The invention discloses a chili sauce and a preparation method of same. The chili sauce includes: 10 parts of fresh chili, 1-2 parts of ginger, 1-2 parts of garlic and 2-3 parts of pears. The preparation method includes following steps: 1) washing 10 parts of the fresh chili, 1-2 parts of the ginger, 1-2 parts of the garlic and 2-3 parts of the pears, and air-drying the materials; 2) removing seeds from the fresh chili, and cutting the ginger and pears into dices; 3) mincing the fresh chili in a meat mincer with addition of the ginger, garlic and pears; 4) adding salt to the mixture of the minced fresh chili, ginger, garlic and pears, mixing the mixture uniformly and performing sealed fermentation for 1-2 days to obtain the chili sauce. The chili sauce is prepared with fresh chili as a main raw material without a stir-frying process, so that the chili sauce has a strong umami taste. The chili sauce is prepared with the ginger and the garlic so that the chili sauce is rich in taste and further improved in the umami taste. In addition, by means of the pears, the chili sauce not only has the umami and spicy taste but also has some sweet taste. The minced pear pulp improves the taste of the chili sauce, so that the chili sauce is especially suitable for people, who like light taste, from Jiangsu and Zhejiang provinces.

Description

A kind of thick chilli sauce and preparation method thereof

Technical field

The present invention relates to a kind of flavouring and preparation method thereof, specifically a kind of thick chilli sauce and preparation method thereof, belong to food, field of seasoning.

Background technology

Containing abundant vitamin C, vitamin beta carotene, folic acid, magnesium and potassium in capsicum; Capsicim in capsicum also has anti-inflammatory and antioxidation, and wherein ascorbic content occupies first in vegetables, and capsicum is the favorite food and drink flavouring of many local people.The eating method of capsicum is a lot, and thick chilli sauce is exactly wherein modal one, and there is different lacol flavor thick chilli sauce in each area.

Thick chilli sauce for representative with Chili Peppers In Sichuan Province, China sauce, is put capsicum stir-fry perfume in pot, is crushed into powder, mix with Chinese prickly ash end, garlic, wet goods.The thick chilli sauce feature that these methods make is sauce taste foot, thick flavor, but this method masks the delicate fragrance of capsicum self, and delicate flavour is not enough, is not suitable for the crowd of light taste.

Summary of the invention

The object of the present invention is to provide a kind of thick chilli sauce and preparation method thereof, this thick chilli sauce is applicable to the lighter crowd of taste.

For achieving the above object, a kind of thick chilli sauce of the present invention, it is characterized in that, it consists of: 10 parts, fresh capsicum, ginger 1 ~ 2 part, 1 ~ 2 part, garlic, pears 2 ~ 3 parts.

The preparation method of this thick chilli sauce comprises the following steps:

(1) get 10 parts, fresh capsicum, ginger 1 ~ 2 part, 1 ~ 2 part, garlic, pears 2 ~ 3 parts clean dry;

(2) fresh capsicum is gone seed, ginger and pears stripping and slicing;

(3) by fresh Capsicum crushing, blend in process and add ginger, garlic and pears;

(4) by the mixture salt adding of the fresh capsicum of pulverizing, ginger, garlic and pears, mix thoroughly, sealing and fermenting 1 to 2 days i.e. edible.

Adopt the thick chilli sauce that the present invention makes, because selecting fresh capsicum to cook major ingredient, the link not through frying, so the thick chilli sauce delicate flavour made is pure, add ginger in addition, garlic is prepared burden, enrich the taste of thick chilli sauce, further increased delicate flavour again simultaneously, adding of pears of particularly preparing burden, make thick chilli sauce not only fresh, peppery, also have the sweet taste of some pears, the pears meat of pulverizing improves the mouthfeel of thick chilli sauce, is particularly suitable for Jiangsu and Zhejiang Provinces one and is with the lighter crowd of taste.

Detailed description of the invention

A kind of thick chilli sauce, it consists of: 10 parts, fresh capsicum, ginger 1 ~ 2 part, 1 ~ 2 part, garlic, pears 2 ~ 3 parts.General proportioning is: 10 parts, capsicum, ginger 1 part, 1 part, garlic, pears 2 parts of the bests.

Its preparation method comprises the following steps:

(1) get 10 parts, fresh capsicum, ginger 1 ~ 2 part, 1 ~ 2 part, garlic, pears 2 ~ 3 parts clean dry;

(2) fresh capsicum is gone seed, ginger and pears stripping and slicing;

(3) fresh capsicum is blended, blend in process and add ginger, garlic and pears;

(4) by the mixture salt adding of the fresh capsicum of pulverizing, ginger, garlic and pears, mix thoroughly, sealing and fermenting 1 to 2 days i.e. edible.

Its encapsulating method is for selecting with 0.5 part of deep fat sealing, and not only good sealing effect, enhances the fragrance of thick chilli sauce simultaneously.

General fermentation time is in the fall 1 day, and the time is longer apt to deteriorate, damages the delicate flavour of thick chilli sauce, and the time is too short does not have sauce taste to produce.

Claims (5)

1. a thick chilli sauce, is characterized in that, it consists of: 10 parts, fresh capsicum, ginger 1 ~ 2 part, 1 ~ 2 part, garlic, pears 2 ~ 3 parts.

2. thick chilli sauce according to claim 1, is characterized in that, it consists of: 10 parts, capsicum, ginger 1 part, 1 part, garlic, pears 2 parts.

3. thick chilli sauce according to claim 1, its preparation method comprises the following steps:

(1) get 10 parts, fresh capsicum, ginger 1 ~ 2 part, 1 ~ 2 part, garlic, pears 2 ~ 3 parts clean dry;

(2) fresh capsicum is gone seed, ginger and pears stripping and slicing;

(3) by fresh Capsicum crushing, blend in process and add ginger, garlic and pears;

(4) by the mixture salt adding of the fresh capsicum of pulverizing, ginger, garlic and pears, mix thoroughly, sealing and fermenting 1 to 2 days i.e. edible.

4. preparation method according to claim 3, its encapsulating method is: with 0.5 part of deep fat sealing.

5. preparation method according to claim 3, fermentation time is 1 day in the fall.