CN113383943A - Cumin-flavored chili sauce and preparation method thereof - Google Patents
Cumin-flavored chili sauce and preparation method thereof Download PDFInfo
- Publication number
- CN113383943A CN113383943A CN202110461857.3A CN202110461857A CN113383943A CN 113383943 A CN113383943 A CN 113383943A CN 202110461857 A CN202110461857 A CN 202110461857A CN 113383943 A CN113383943 A CN 113383943A
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- Prior art keywords
- powder
- parts
- chili
- garlic
- cumin
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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
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
-
- 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
- A23L27/40—Table salts; Dietetic salt substitutes
Abstract
The invention discloses cumin chili sauce and a preparation method thereof, relating to the technical field of food processing, wherein the preparation raw materials of the chili sauce comprise the following components in parts by weight: 90-110 parts of chilli powder, 300 parts of vegetable oil, 50-100 parts of garlic, 5-50 parts of cumin powder and 20-50 parts of white sesame. The invention relates to a cumin-flavored chili sauce which is prepared by taking chili as a raw material and matching with auxiliary materials such as a vegetable oil base material, garlic, cumin powder, black pepper powder, white sesame flavoring base material and the like through a series of processes.
Description
Technical Field
The invention relates to the technical field of food processing, and particularly relates to cumin-flavored chili sauce and a preparation method thereof.
Background
The chilli sauce is a good appetizing appetizer for people, and is a necessary product at home in some domestic areas which like to eat chilli, such as Shaanxi, Hunan, Sichuan and the like. With the improvement of living standard, people have higher and higher requirements on the chilli sauce, the chilli sauce has simple chilli taste and simultaneously has the same requirement on the coexistence of taste and health, although the existing chilli sauce has various varieties, the taste is mainly spicy or spicy, and the development of the chilli sauce with other flavors is needed to be tried to fill the singleness of the chilli taste.
Disclosure of Invention
Therefore, the invention provides cumin chili sauce and a preparation method thereof, and aims to solve the problem that the existing chili sauce is single in taste.
In order to achieve the above purpose, the invention provides the following technical scheme:
according to the first aspect of the invention, the cumin chili sauce is prepared from the following raw materials in parts by weight: 90-110 parts of chilli powder, 300 parts of vegetable oil, 50-100 parts of garlic, 5-50 parts of cumin powder and 20-50 parts of white sesame.
Furthermore, the preparation raw materials of the chili sauce also comprise 2-5 parts of black pepper powder according to parts by weight.
Furthermore, the preparation raw materials of the chili sauce also comprise 2-5 parts of white pepper powder according to parts by weight.
Furthermore, the preparation raw materials of the chili sauce also comprise 1-10 parts of salt according to parts by weight.
Furthermore, the preparation raw materials of the chili sauce also comprise 2-30 parts by weight of monosodium glutamate.
According to a second aspect of the present invention, the preparation method of the chili sauce comprises the following steps:
uniformly stirring chili powder and cumin powder for later use;
heating vegetable oil in a pot, frying the cut garlic in the pot with slow fire for two or three minutes, frying the garlic with white sesame continuously until the garlic turns yellow, and extinguishing the fire; and (3) waiting for 3-8 minutes after flameout, pouring vegetable oil, garlic and white sesame seeds on the uniformly stirred mixture of the chilli powder and the cumin powder after the oil temperature in the pot drops, and then slowly and uniformly stirring the mixture to obtain the chilli sauce.
Further, the chilli powder is coarse chilli powder or fine chilli powder.
Further, the preparation method comprises the following steps:
uniformly stirring chili powder, cumin powder, white pepper powder and black pepper powder together for later use;
heating vegetable oil in a pot, frying the cut garlic in the pot with slow fire for two or three minutes, frying the garlic with white sesame continuously until the garlic turns yellow, and extinguishing the fire; and (3) waiting for 3-8 minutes after flameout, avoiding burning the chili, pouring the vegetable oil, the garlic and the white sesame together on the uniformly stirred mixture of the chili powder, the cumin powder, the white pepper powder and the black pepper powder after the oil temperature in the pot is reduced, and then completely and slowly stirring uniformly to obtain the chili sauce.
The invention has the following advantages:
the invention relates to a cumin-flavored chili sauce which is prepared by taking chili as a raw material and matching with auxiliary materials such as a vegetable oil base material, garlic, cumin powder, black pepper powder, white sesame flavoring base material and the like through a series of processes.
The preparation method of the cumin-flavored chili sauce is simple in process, low in cost and suitable for large-scale production.
Detailed Description
The present invention is described in terms of particular embodiments, other advantages and features of the invention will become apparent to those skilled in the art from the following disclosure, and it is to be understood that the described embodiments are merely exemplary of the invention and that it is not intended to limit the invention to the particular embodiments disclosed. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The cumin-flavored chili sauce comprises the following raw materials in parts by weight: 90 parts of chilli powder, 200 parts of vegetable oil, 50 parts of garlic, 5 parts of cumin powder and 20 parts of white sesame.
The preparation method of the cumin-flavored chili sauce comprises the following steps:
uniformly stirring chili powder and cumin powder for later use; the chilli powder is crude chilli powder;
heating vegetable oil in a pot, frying the cut garlic in the pot with slow fire for two or three minutes, frying the garlic with white sesame continuously until the garlic turns yellow, and extinguishing the fire; and (3) waiting for 3-8 minutes after flameout, avoiding burning the chili, pouring vegetable oil, garlic and white sesame together on the uniformly stirred mixture of the chili powder and the cumin powder after the oil temperature in the pot is reduced, and then slowly and uniformly stirring the mixture to obtain the chili sauce.
Example 2
The cumin-flavored chili sauce comprises the following raw materials in parts by weight: 110 parts of chilli powder, 300 parts of vegetable oil, 100 parts of garlic, 50 parts of cumin powder, 50 parts of white sesame, 2 parts of black pepper powder and 2 parts of white pepper powder.
The preparation method of the cumin-flavored chili sauce comprises the following steps:
uniformly stirring chili powder, cumin powder, white pepper powder and black pepper powder together for later use; the chilli powder is fine chilli powder;
heating vegetable oil in a pot, frying the cut garlic in the pot with slow fire for two or three minutes, frying the garlic with white sesame continuously until the garlic turns yellow, and extinguishing the fire; and (3) waiting for 3-8 minutes after flameout, avoiding burning the chili, pouring the vegetable oil, the garlic and the white sesame together on the uniformly stirred mixture of the chili powder, the cumin powder, the white pepper powder and the black pepper powder after the oil temperature in the pot is reduced, and then completely and slowly stirring uniformly to obtain the chili sauce.
Example 3
The cumin-flavored chili sauce comprises the following raw materials in parts by weight: 100 parts of chilli powder, 250 parts of vegetable oil, 90 parts of garlic, 35 parts of cumin powder and 35 parts of white sesame seeds.
The preparation method of the cumin-flavored chili sauce comprises the following steps:
uniformly stirring chili powder and cumin powder for later use; the chilli powder is crude chilli powder;
heating vegetable oil in a pot, frying the cut garlic in the pot with slow fire for two or three minutes, frying the garlic with white sesame continuously until the garlic turns yellow, and extinguishing the fire; and (3) waiting for 3-8 minutes after flameout, avoiding burning the chili, pouring vegetable oil, garlic and white sesame together on the uniformly stirred mixture of the chili powder and the cumin powder after the oil temperature in the pot is reduced, and then slowly and uniformly stirring the mixture to obtain the chili sauce.
Example 4
The cumin-flavored chili sauce comprises the following raw materials in parts by weight: 95 parts of chilli powder, 225 parts of vegetable oil, 65 parts of garlic, 30 parts of cumin powder, 30 parts of white sesame, 5 parts of black pepper powder and 5 parts of white pepper powder.
The preparation method of the cumin-flavored chili sauce comprises the following steps:
uniformly stirring chili powder, cumin powder, white pepper powder and black pepper powder together for later use; the chilli powder is fine chilli powder;
heating vegetable oil in a pot, frying the cut garlic in the pot with slow fire for two or three minutes, frying the garlic with white sesame continuously until the garlic turns yellow, and extinguishing the fire; and (3) waiting for 3-8 minutes after flameout, avoiding burning the chili, pouring the vegetable oil, the garlic and the white sesame together on the uniformly stirred mixture of the chili powder, the cumin powder, the white pepper powder and the black pepper powder after the oil temperature in the pot is reduced, and then completely and slowly stirring uniformly to obtain the chili sauce.
Example 5
The cumin-flavored chili sauce comprises the following raw materials in parts by weight: 105 parts of chili powder, 280 parts of vegetable oil, 75 parts of garlic, 45 parts of cumin powder, 45 parts of white sesame, 3.5 parts of black pepper powder and 3.5 parts of white pepper powder.
The preparation method of the cumin-flavored chili sauce comprises the following steps:
uniformly stirring chili powder, cumin powder, white pepper powder and black pepper powder together for later use; the chilli powder is fine chilli powder;
heating vegetable oil in a pot, frying the cut garlic in the pot with slow fire for two or three minutes, frying the garlic with white sesame continuously until the garlic turns yellow, and extinguishing the fire; and (3) waiting for 3-8 minutes after flameout, avoiding burning the chili, pouring the vegetable oil, the garlic and the white sesame together on the uniformly stirred mixture of the chili powder, the cumin powder, the white pepper powder and the black pepper powder after the oil temperature in the pot is reduced, and then completely and slowly stirring uniformly to obtain the chili sauce.
Example 6
The cumin-flavored chili sauce comprises the following raw materials in parts by weight: 100 parts of chilli powder, 250 parts of vegetable oil, 100 parts of garlic, 40 parts of cumin powder, 40 parts of white sesame and 3 parts of black pepper powder.
The preparation method of the cumin-flavored chili sauce comprises the following steps:
uniformly stirring chili powder, cumin powder and black pepper powder for later use; the chilli powder is fine chilli powder;
heating vegetable oil in a pot, frying the cut garlic in the pot with slow fire for two or three minutes, frying the garlic with white sesame continuously until the garlic turns yellow, and extinguishing the fire; and (3) waiting for 3-8 minutes after flameout, avoiding burning the chili, pouring the vegetable oil, the garlic and the white sesame together on the uniformly stirred mixture of the chili powder, the cumin powder and the black pepper powder after the oil temperature in the pot is reduced, and then slowly and uniformly stirring the mixture to obtain the chili sauce.
Example 7
The cumin-flavored chili sauce comprises the following raw materials in parts by weight: 100 parts of chilli powder, 250 parts of vegetable oil, 100 parts of garlic, 40 parts of cumin powder, 40 parts of white sesame and 3 parts of white pepper powder.
The preparation method of the cumin-flavored chili sauce comprises the following steps:
uniformly stirring chili powder, cumin powder and white pepper powder for later use; the chilli powder is fine chilli powder;
heating vegetable oil in a pot, frying the cut garlic in the pot with slow fire for two or three minutes, frying the garlic with white sesame continuously until the garlic turns yellow, and extinguishing the fire; and (3) waiting for 3-8 minutes after flameout, avoiding burning the chili, pouring the vegetable oil, the garlic and the white sesame seeds onto the uniformly stirred mixture of the chili powder, the cumin powder and the white pepper powder after the oil temperature in the pot is reduced, and then slowly and uniformly stirring the mixture to obtain the chili sauce.
Example 8
The cumin-flavored chili sauce comprises the following raw materials in parts by weight: 100 parts of chilli powder, 250 parts of vegetable oil, 100 parts of garlic, 40 parts of cumin powder, 40 parts of white sesame, 3 parts of white pepper powder, 1 part of salt and 2 parts of monosodium glutamate.
The preparation method of the cumin-flavored chili sauce comprises the following steps:
uniformly stirring chili powder, cumin powder, white pepper powder, salt and monosodium glutamate for later use; the chilli powder is fine chilli powder;
heating vegetable oil in a pot, frying the cut garlic in the pot with slow fire for two or three minutes, frying the garlic with white sesame continuously until the garlic turns yellow, and extinguishing the fire; and (3) waiting for 3-8 minutes after flameout, avoiding burning the chili, pouring the vegetable oil, the garlic and the white sesame together on the uniformly stirred mixture of the chili powder, the cumin powder, the white pepper powder, the salt and the monosodium glutamate after the oil temperature in the pot is reduced, and then slowly and uniformly stirring the mixture to obtain the chili sauce.
Example 9
The cumin-flavored chili sauce comprises the following raw materials in parts by weight: 100 parts of chilli powder, 250 parts of vegetable oil, 100 parts of garlic, 40 parts of cumin powder, 40 parts of white sesame, 3 parts of white pepper powder, 10 parts of salt and 30 parts of monosodium glutamate.
The preparation method of the cumin-flavored chili sauce comprises the following steps:
uniformly stirring chili powder, cumin powder, white pepper powder, salt and monosodium glutamate for later use; the chilli powder is fine chilli powder;
heating vegetable oil in a pot, frying the cut garlic in the pot with slow fire for two or three minutes, frying the garlic with white sesame continuously until the garlic turns yellow, and extinguishing the fire; and (3) waiting for 3-8 minutes after flameout, avoiding burning the chili, pouring the vegetable oil, the garlic and the white sesame together on the uniformly stirred mixture of the chili powder, the cumin powder, the white pepper powder, the salt and the monosodium glutamate after the oil temperature in the pot is reduced, and then slowly and uniformly stirring the mixture to obtain the chili sauce.
Example 10
The cumin-flavored chili sauce comprises the following raw materials in parts by weight: 100 parts of chilli powder, 250 parts of vegetable oil, 100 parts of garlic, 40 parts of cumin powder, 40 parts of white sesame, 3 parts of white pepper powder, 5 parts of salt and 15 parts of monosodium glutamate.
The preparation method of the cumin-flavored chili sauce comprises the following steps:
uniformly stirring chili powder, cumin powder, white pepper powder, salt and monosodium glutamate for later use; the chilli powder is fine chilli powder;
heating vegetable oil in a pot, frying the cut garlic in the pot with slow fire for two or three minutes, frying the garlic with white sesame continuously until the garlic turns yellow, and extinguishing the fire; and (3) waiting for 3-8 minutes after flameout, avoiding burning the chili, pouring the vegetable oil, the garlic and the white sesame together on the uniformly stirred mixture of the chili powder, the cumin powder, the white pepper powder, the salt and the monosodium glutamate after the oil temperature in the pot is reduced, and then slowly and uniformly stirring the mixture to obtain the chili sauce.
The invention relates to a cumin-flavored chili sauce which is prepared by taking chili as a raw material and matching with auxiliary materials such as a vegetable oil base material, garlic, cumin powder, black pepper powder, white sesame flavoring base material and the like through a series of processes.
The preparation method of the cumin-flavored chili sauce is simple in process, low in cost and suitable for large-scale production.
Although the invention has been described in detail above with reference to a general description and specific examples, it will be apparent to one skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (8)
1. The cumin-flavored chili sauce is characterized by comprising the following raw materials in parts by weight: 90-110 parts of chilli powder, 300 parts of vegetable oil, 50-100 parts of garlic, 5-50 parts of cumin powder and 20-50 parts of white sesame.
2. The chili sauce according to claim 1, wherein the preparation raw materials of the chili sauce further comprise 2-5 parts by weight of black pepper powder.
3. The chili sauce according to claim 1, wherein the preparation raw materials of the chili sauce further comprise 2-5 parts by weight of white pepper powder.
4. The chili sauce according to claim 1, wherein the preparation raw material of the chili sauce further comprises 1-10 parts by weight of salt.
5. The chili sauce according to claim 1, wherein the preparation raw materials of the chili sauce further comprise 2-30 parts by weight of monosodium glutamate.
6. A method of preparing a chilli sauce according to any of claims 1 to 5, wherein the method of preparation comprises the steps of:
uniformly stirring chili powder and cumin powder for later use;
heating vegetable oil in a pot, frying the cut garlic in the pot with slow fire for two or three minutes, frying the garlic with white sesame continuously until the garlic turns yellow, and extinguishing the fire; and (3) waiting for 3-8 minutes after flameout, pouring vegetable oil, garlic and white sesame seeds on the uniformly stirred mixture of the chilli powder and the cumin powder after the oil temperature in the pot drops, and then slowly and uniformly stirring the mixture to obtain the chilli sauce.
7. The method of making a chili sauce as in claim 6, wherein the chili powder is a coarse chili powder or a fine chili powder.
8. A method of preparing a chili sauce according to claim 6, wherein the method comprises the steps of:
uniformly stirring chili powder, cumin powder, white pepper powder and black pepper powder together for later use;
heating vegetable oil in a pot, frying the cut garlic in the pot with slow fire for two or three minutes, frying the garlic with white sesame continuously until the garlic turns yellow, and extinguishing the fire; and (3) waiting for 3-8 minutes after flameout, avoiding burning the chili, pouring the vegetable oil, the garlic and the white sesame together on the uniformly stirred mixture of the chili powder, the cumin powder, the white pepper powder and the black pepper powder after the oil temperature in the pot is reduced, and then completely and slowly stirring uniformly to obtain the chili sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110461857.3A CN113383943A (en) | 2021-04-27 | 2021-04-27 | Cumin-flavored chili sauce and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110461857.3A CN113383943A (en) | 2021-04-27 | 2021-04-27 | Cumin-flavored chili sauce and preparation method thereof |
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| Publication Number | Publication Date |
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| CN113383943A true CN113383943A (en) | 2021-09-14 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110461857.3A Pending CN113383943A (en) | 2021-04-27 | 2021-04-27 | Cumin-flavored chili sauce and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101416716A (en) * | 2008-11-18 | 2009-04-29 | 周大红 | Convenient barbecue seasoning and preparation method thereof |
| CN106993799A (en) * | 2017-06-03 | 2017-08-01 | 景书贤 | A kind of thick chilli sauce |
| CN107223948A (en) * | 2016-03-24 | 2017-10-03 | 新疆中亚食品研发中心(有限公司) | A kind of Xinjiang characteristic flavor barbecue material and preparation method thereof |
-
2021
- 2021-04-27 CN CN202110461857.3A patent/CN113383943A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101416716A (en) * | 2008-11-18 | 2009-04-29 | 周大红 | Convenient barbecue seasoning and preparation method thereof |
| CN107223948A (en) * | 2016-03-24 | 2017-10-03 | 新疆中亚食品研发中心(有限公司) | A kind of Xinjiang characteristic flavor barbecue material and preparation method thereof |
| CN106993799A (en) * | 2017-06-03 | 2017-08-01 | 景书贤 | A kind of thick chilli sauce |
Non-Patent Citations (2)
| Title |
|---|
| 佚名: "自制烤面筋酱料", 《HTTPS://WWW.XIACHUFANG.COM/RECIPE/103865606/》 * |
| 佚名: "自制辣椒酱", 《HTTPS://WWW.XIACHUFANG.COM/RECIPE/106185731/》 * |
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Application publication date: 20210914 |