CN110870559A - Chili sauce and preparation method thereof - Google Patents
Chili sauce and preparation method thereof Download PDFInfo
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- CN110870559A CN110870559A CN201810999827.6A CN201810999827A CN110870559A CN 110870559 A CN110870559 A CN 110870559A CN 201810999827 A CN201810999827 A CN 201810999827A CN 110870559 A CN110870559 A CN 110870559A
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- preparation
- chili sauce
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Classifications
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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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a preparation method of chili sauce and the chili sauce, which comprises the following steps: pouring 250-350ML edible oil, 400-600 g of white sugar, 400-600ML edible vinegar, 70-100 g of monosodium glutamate and 120-270 g of salt into a pot, uniformly stirring, and heating with medium fire until the white sugar, the monosodium glutamate and the salt are melted; pouring 3000 g of the chopped 2000-one red pepper, and uniformly stirring until the oil is boiled for 3-5 minutes; adding 550 g of sweet flour paste of 450-; adding 550 g of garlic powder 450 and boiling for 3-8 minutes; and (5) standing and cooling. The preparation method is simple in preparation process, short in preparation period, common in raw materials, suitable for home-made eating and large-scale mass production, free of any preservative, and unique and delicious in taste.
Description
Technical Field
The invention relates to the technical field of seasoning sauce, in particular to a preparation method of chili sauce and the chili sauce.
Background
The chili sauce is a common seasoning on a dining table, and different local flavors are available in various regions. Vitamin C contained in the pepper is at the head of vegetables and also contains abundant mineral substances such as calcium, iron and the like, and medical experts think that the pepper can relieve cold pain in chest and abdomen, stop dysentery, kill parasites in stomach and abdomen and control heart disease and coronary arteriosclerosis; it also has effects in stimulating oral mucosa, promoting gastric motility, promoting salivary secretion, stimulating appetite, and promoting digestion. However, the existing chili sauce has a complex manufacturing process, and partial raw materials are difficult to purchase and meet the requirements of people on different tastes.
Disclosure of Invention
The invention aims to provide a preparation method of chili sauce and the chili sauce, which have the advantages of simple preparation process, common raw materials and unique flavor.
The technical scheme of the invention is as follows: a preparation method of chili sauce comprises the following steps:
pouring 250-350ML edible oil, 400-600 g of white sugar, 400-600ML edible vinegar, 70-100 g of monosodium glutamate and 120-270 g of salt into a pot, uniformly stirring, and heating with medium fire until the white sugar, the monosodium glutamate and the salt are melted;
pouring 3000 g of the chopped 2000-one red pepper, and uniformly stirring until the oil is boiled for 3-5 minutes;
adding 550 g of sweet flour paste of 450-;
adding 550 g of garlic powder 450 and boiling for 3-8 minutes;
and (5) standing and cooling.
The invention has the beneficial effects that: the method has the advantages of simple preparation process, short preparation period, common raw materials, suitability for home-made eating and large-scale mass production, no addition of any preservative, and unique and delicious taste.
Detailed Description
In order that the present invention may be more clearly understood, the following detailed description of the present invention is given with reference to specific examples.
Example one
The novel fuel oil comprises the following components in percentage by weight:
pouring 250ML of edible oil, 350 g of white sugar, 350ML of edible vinegar, 70 g of monosodium glutamate and 150 g of salt into a pot, uniformly stirring, and heating with medium fire until the white sugar, the monosodium glutamate and the salt are melted;
pouring the chopped 2000 g of red pepper, and uniformly stirring until the oil is boiled for 3 minutes;
adding 450 g of sweet soybean paste, fully stirring, and boiling for 2 minutes;
adding 450 g of minced garlic, and boiling for 2 minutes;
and (5) standing and cooling.
Example two
Pouring 350ML edible oil, 450 g of white sugar, 450ML edible vinegar, 100 g of monosodium glutamate and 250 g of salt into a pot, uniformly stirring, and heating with medium fire until the white sugar, the monosodium glutamate and the salt are melted;
pouring the chopped 3000 g of red pepper, and uniformly stirring until the oil is boiled for 5 minutes;
adding 550 g of sweet soybean paste, fully stirring, and boiling for 5 minutes;
adding 550 g of minced garlic, and boiling for 5 minutes;
and (5) standing and cooling.
EXAMPLE III
Pouring 300ML of edible oil, 400 g of white sugar, 400ML of edible vinegar, 90 g of monosodium glutamate and 200 g of salt into a pot, uniformly stirring, and heating with medium fire until the white sugar, the monosodium glutamate and the salt are melted;
adding 2500 g of chopped red pepper, and uniformly stirring until the oil is boiled for 3 minutes;
adding 400 g of sweet soybean paste, fully stirring, and boiling for 3 minutes;
adding 500 g of minced garlic, and boiling for 2 minutes;
and (5) standing and cooling.
Although some embodiments of the present invention have been described in detail, the description is only for the preferred embodiments of the present invention and should not be construed as limiting the scope of the present invention. All equivalent changes and modifications made within the scope of the present invention shall fall within the scope of the present invention.
Claims (2)
1. The preparation method of the chili sauce is characterized by comprising the following steps:
pouring 250-350ML edible oil, 400-600 g of white sugar, 400-600ML edible vinegar, 70-100 g of monosodium glutamate and 120-270 g of salt into a pot, uniformly stirring, and heating with medium fire until the white sugar, the monosodium glutamate and the salt are melted; pouring 3000 g of the chopped 2000-one red pepper, and uniformly stirring until the oil is boiled for 3-5 minutes; adding 550 g of sweet flour paste of 450-;
adding 550 g of garlic powder 450 and boiling for 3-8 minutes; and (5) standing and cooling.
2. A chili sauce is characterized in that: the chili sauce is prepared by the method of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810999827.6A CN110870559A (en) | 2018-08-30 | 2018-08-30 | Chili sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810999827.6A CN110870559A (en) | 2018-08-30 | 2018-08-30 | Chili sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110870559A true CN110870559A (en) | 2020-03-10 |
Family
ID=69715696
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810999827.6A Pending CN110870559A (en) | 2018-08-30 | 2018-08-30 | Chili sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110870559A (en) |
-
2018
- 2018-08-30 CN CN201810999827.6A patent/CN110870559A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200310 |