CN105581317A - Korean chili sauce and making method thereof - Google Patents
Korean chili sauce and making method thereof Download PDFInfo
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- CN105581317A CN105581317A CN201510978037.6A CN201510978037A CN105581317A CN 105581317 A CN105581317 A CN 105581317A CN 201510978037 A CN201510978037 A CN 201510978037A CN 105581317 A CN105581317 A CN 105581317A
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- chili sauce
- pumpkin seeds
- vinegar
- peanut powder
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Abstract
The invention relates to Korean chili sauce and a making method thereof, and belongs to the technical field of seasoning production. The Korean chili sauce is made from, by weight, 15-18 parts of pickled chilies, 10-16 parts of green peppers, 6-10 parts of glutinous rice flour, 5-8 parts of white granulated sugar, 3-13 parts of chili powder, 15-25 parts of salad oil, 2-5 parts of salt, 1-5 parts of vinegar, 2-6 parts of pumpkin seeds, 1-5 parts of peanut meal, 3-9 parts of lemon juice and 2-6 parts of apple butter. The pickled chilies and the green peppers are matched and combined with other raw materials with the specific quantity, no water is additionally added, matching is reasonable, the flavor is coordinated and is delicious and fresh, and the coordinating combined taste of multiple tastes is highlighted.
Description
Technical field
The present invention relates to a kind of flavouring and preparation method thereof, more particularly, the present invention relates to a kind of chili sauce and preparation method thereof, belong to production of condiments technical field.
Background technology
Capsicum, Solanaceae, Capsicum, be 1 year or limited herbaceos perennial. Fruit is taper shape or Long Circle conventionally, is green when prematurity, becomes cerise, green or purple after maturation, the most common with redness. The fruit of capsicum has pungent because pericarp contains capsicim, can improve a poor appetite. In capsicum, ascorbic content occupies first in vegetables, originates in Mexico, imports at the end of the Ming Dynasty China into. View and admire in addition green pepper, circle, not edible, color has redness, purple etc. Thick chilli sauce is flavouring more common on dining table, and there is different lacol flavor thick chilli sauce in each area.
It is CN104738570A that State Intellectual Property Office discloses a publication number in 2015.7.1, name is called the invention of " chili sauce ", this disclosure of the invention a kind of chili sauce, filling a prescription is: 50 parts of pimientos, 10 parts of apples, 10 parts, garlic, 10 parts of thick broad-bean sauce, 10 parts of light-coloured vinegars, 4 parts of salt, 4 parts of sugar, 3 parts of monosodium glutamates. Capsicum goes the base of a fruit to clean, apple peel stoning, and garlic peeling removes the base of a fruit, empty solid carbon dioxide; All condiment is poured in pot and boils, and cools; Capsicum, apple, garlic enter together mixer and smash; All raw materials are stirred together. Product special flavour is strong, and edible, storage, easy to carry is applicable to the food collocation such as boiled dumpling, boiled pork slices, seafood, cold and dressed with sauce vegetables, bean vermicelli edible.
Above-mentioned chili sauce of the prior art exists water many, the inharmonic problem of local flavor.
Summary of the invention
The present invention is intended to solve the problem of chili sauce flavouring in prior art, and a kind of chili sauce is provided, and this chili sauce formula is reasonable, flavor coordination, and the fresh perfume (or spice) of local flavor is salubrious, has given prominence to the compound taste of coordination of multiple taste.
In order to realize foregoing invention object, its concrete technical scheme is as follows:
A kind of chili sauce, is characterized in that: comprise following according to the raw material of parts by weight meter:
Bubble pimiento 15-18 part
Green pepper 10-16 part
Glutinous rice flour 6-10 part
White granulated sugar 5-8 part
Paprika 3-13 part
Salad oil 15-25 part
Salt 2-5 part
Vinegar 1-5 part
Pumpkin seeds 2-6 part
Peanut powder 1-5 part
Lemon juice 3-9 part
Apple butter 2-6 part.
Vinegar of the present invention is light-coloured vinegar.
A preparation method for chili sauce, is characterized in that: comprise following processing step:
A, bubble pimiento and green pepper are smashed, and mix and blend obtains capsicum mixture;
B, pumpkin seeds are smashed with peanut powder and mixed;
C, burn hot salad oil, add capsicum mixture and pumpkin seeds peanut powder mixture, the 1-3 minute that stir-fries, then add surplus stock, little fire is fried 5-10 minute slowly.
The useful technique effect that the present invention brings:
The invention solves chili sauce and exist water many, the inharmonic problem of local flavor. The present invention adopts bubble pimiento and green pepper to coordinate, then in conjunction with the raw material of other specified quantitatives, does not add water in addition, coordinate rationally, and flavor coordination, the fresh perfume (or spice) of local flavor is salubrious, has given prominence to the compound taste of coordination of multiple taste.
Detailed description of the invention
Embodiment 1
A kind of chili sauce, comprises following according to the raw material of parts by weight meter:
15 parts of bubble pimientos
10 parts, green pepper
6 parts of glutinous rice flours
5 parts of white granulated sugars
3 parts of paprikas
15 parts of salad oils
2 parts of salt
1 part of vinegar
2 parts of pumpkin seeds
1 part of peanut powder
3 parts of lemon juices
2 parts of apple butters.
Embodiment 2
A kind of chili sauce, comprises following according to the raw material of parts by weight meter:
18 parts of bubble pimientos
16 parts, green pepper
10 parts of glutinous rice flours
8 parts of white granulated sugars
13 parts of paprikas
25 parts of salad oils
5 parts of salt
5 parts of vinegar
6 parts of pumpkin seeds
5 parts of peanut powders
9 parts of lemon juices
6 parts of apple butters.
Embodiment 3
A kind of chili sauce, comprises following according to the raw material of parts by weight meter:
16.5 parts of bubble pimientos
13 parts, green pepper
8 parts of glutinous rice flours
6.5 parts of white granulated sugars
8 parts of paprikas
20 parts of salad oils
3.5 parts of salt
3 parts of vinegar
4 parts of pumpkin seeds
3 parts of peanut powders
6 parts of lemon juices
4 parts of apple butters.
Embodiment 4
A kind of chili sauce, comprises following according to the raw material of parts by weight meter:
15.5 parts of bubble pimientos
14 parts, green pepper
9 parts of glutinous rice flours
6.5 parts of white granulated sugars
11 parts of paprikas
17 parts of salad oils
4.5 parts of salt
3.6 parts of vinegar
2.5 parts of pumpkin seeds
4 parts of peanut powders
7 parts of lemon juices
5 parts of apple butters.
Embodiment 5
A preparation method for chili sauce, comprises following processing step:
A, bubble pimiento and green pepper are smashed, and mix and blend obtains capsicum mixture;
B, pumpkin seeds are smashed with peanut powder and mixed;
C, burn hot salad oil, add capsicum mixture and pumpkin seeds peanut powder mixture, stir-fry 1 minute, then add surplus stock, little fire is slow to be fried 5 minutes.
Embodiment 6
A preparation method for chili sauce, comprises following processing step:
A, bubble pimiento and green pepper are smashed, and mix and blend obtains capsicum mixture;
B, pumpkin seeds are smashed with peanut powder and mixed;
C, burn hot salad oil, add capsicum mixture and pumpkin seeds peanut powder mixture, stir-fry 3 minutes, then add surplus stock, little fire is slow to be fried 10 minutes.
Embodiment 7
A preparation method for chili sauce, comprises following processing step:
A, bubble pimiento and green pepper are smashed, and mix and blend obtains capsicum mixture;
B, pumpkin seeds are smashed with peanut powder and mixed;
C, burn hot salad oil, add capsicum mixture and pumpkin seeds peanut powder mixture, stir-fry 2 minutes, then add surplus stock, little fire is slow to be fried 7.5 minutes.
Embodiment 8
A preparation method for chili sauce, comprises following processing step:
A, bubble pimiento and green pepper are smashed, and mix and blend obtains capsicum mixture;
B, pumpkin seeds are smashed with peanut powder and mixed;
C, burn hot salad oil, add capsicum mixture and pumpkin seeds peanut powder mixture, stir-fry 1.5 minutes, then add surplus stock, little fire is slow to be fried 8 minutes.
Claims (3)
1. a chili sauce, is characterized in that: comprise following according to the raw material of parts by weight meter:
Bubble pimiento 15-18 part
Green pepper 10-16 part
Glutinous rice flour 6-10 part
White granulated sugar 5-8 part
Paprika 3-13 part
Salad oil 15-25 part
Salt 2-5 part
Vinegar 1-5 part
Pumpkin seeds 2-6 part
Peanut powder 1-5 part
Lemon juice 3-9 part
Apple butter 2-6 part.
2. a kind of chili sauce according to claim 1, is characterized in that: described vinegar is light-coloured vinegar.
3. the preparation method of a kind of chili sauce according to claim 1, is characterized in that: comprise following processing step:
A, bubble pimiento and green pepper are smashed, and mix and blend obtains capsicum mixture;
B, pumpkin seeds are smashed with peanut powder and mixed;
C, burn hot salad oil, add capsicum mixture and pumpkin seeds peanut powder mixture, the 1-3 minute that stir-fries, then add surplus stock, little fire is fried 5-10 minute slowly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510978037.6A CN105581317A (en) | 2015-12-23 | 2015-12-23 | Korean chili sauce and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510978037.6A CN105581317A (en) | 2015-12-23 | 2015-12-23 | Korean chili sauce and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105581317A true CN105581317A (en) | 2016-05-18 |
Family
ID=55921526
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510978037.6A Pending CN105581317A (en) | 2015-12-23 | 2015-12-23 | Korean chili sauce and making method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105581317A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942468A (en) * | 2016-05-31 | 2016-09-21 | 四川省汇泉罐头食品有限公司 | Korean kimchi hot sauce can |
| CN105995937A (en) * | 2016-05-31 | 2016-10-12 | 四川省汇泉罐头食品有限公司 | Canned chili sauce for Korean kimchi |
| CN105995936A (en) * | 2016-05-31 | 2016-10-12 | 四川省汇泉罐头食品有限公司 | Canned Korean hot pepper paste |
| CN106036782A (en) * | 2016-05-31 | 2016-10-26 | 四川省汇泉罐头食品有限公司 | South Korean chili sauce can |
| CN106616872A (en) * | 2016-12-07 | 2017-05-10 | 常亚威 | South-Korea-style Zanthoxylum schinifolium-chili sauce and production method thereof |
| ES2623773A1 (en) * | 2017-05-18 | 2017-07-12 | Juan Carlos VIÑOLY FIGUEROA | COMPOSITION FOR A MOJO PICÓN (Machine-translation by Google Translate, not legally binding) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050087499A (en) * | 2004-02-27 | 2005-08-31 | 김기현 | Manufacturing method of spice sauce |
| CN102038174A (en) * | 2009-10-10 | 2011-05-04 | 王兵 | Formula of fragrant spicy, sour spicy and sesame spicy sauce |
| KR20120070815A (en) * | 2010-12-22 | 2012-07-02 | 경상북도 영양군 | Seasoned red-pepper sauce for kimchi and process thereof |
| CN103652822A (en) * | 2013-11-30 | 2014-03-26 | 李建花 | Chilli sauce and preparation method thereof |
| CN104738570A (en) * | 2013-12-27 | 2015-07-01 | 青岛休闲食品有限公司 | Korean chilli sauce |
-
2015
- 2015-12-23 CN CN201510978037.6A patent/CN105581317A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050087499A (en) * | 2004-02-27 | 2005-08-31 | 김기현 | Manufacturing method of spice sauce |
| CN102038174A (en) * | 2009-10-10 | 2011-05-04 | 王兵 | Formula of fragrant spicy, sour spicy and sesame spicy sauce |
| KR20120070815A (en) * | 2010-12-22 | 2012-07-02 | 경상북도 영양군 | Seasoned red-pepper sauce for kimchi and process thereof |
| CN103652822A (en) * | 2013-11-30 | 2014-03-26 | 李建花 | Chilli sauce and preparation method thereof |
| CN104738570A (en) * | 2013-12-27 | 2015-07-01 | 青岛休闲食品有限公司 | Korean chilli sauce |
Non-Patent Citations (2)
| Title |
|---|
| 夏金龙，等: "《家常主食面点》", 30 April 2008, 吉林科学技术出版社 * |
| 杜连启，等: "《风味酱类生产技术》", 30 September 2011, 化学工业出版社 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942468A (en) * | 2016-05-31 | 2016-09-21 | 四川省汇泉罐头食品有限公司 | Korean kimchi hot sauce can |
| CN105995937A (en) * | 2016-05-31 | 2016-10-12 | 四川省汇泉罐头食品有限公司 | Canned chili sauce for Korean kimchi |
| CN105995936A (en) * | 2016-05-31 | 2016-10-12 | 四川省汇泉罐头食品有限公司 | Canned Korean hot pepper paste |
| CN106036782A (en) * | 2016-05-31 | 2016-10-26 | 四川省汇泉罐头食品有限公司 | South Korean chili sauce can |
| CN106616872A (en) * | 2016-12-07 | 2017-05-10 | 常亚威 | South-Korea-style Zanthoxylum schinifolium-chili sauce and production method thereof |
| ES2623773A1 (en) * | 2017-05-18 | 2017-07-12 | Juan Carlos VIÑOLY FIGUEROA | COMPOSITION FOR A MOJO PICÓN (Machine-translation by Google Translate, not legally binding) |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160518 |
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| RJ01 | Rejection of invention patent application after publication |