CN103284125A - Thick chili sauce - Google Patents
Thick chili sauce Download PDFInfo
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- CN103284125A CN103284125A CN2013102229881A CN201310222988A CN103284125A CN 103284125 A CN103284125 A CN 103284125A CN 2013102229881 A CN2013102229881 A CN 2013102229881A CN 201310222988 A CN201310222988 A CN 201310222988A CN 103284125 A CN103284125 A CN 103284125A
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Abstract
The invention discloses thick chili sauce and belongs to the field of a food processing technology. The thick chili sauce comprises following raw materials in parts by weight: 20-40 parts of plant oil, 38-80 parts of chili, 1-5 parts of sesames, 15-30 parts of peanuts, 2-4 parts of table salt, 1-4 parts of white granulated sugar, 1-4 parts of monosodium glutamate and 0.1-0.5 part of spices. The thick chili sauce is prepared by the following steps of: heating the plant oil to 170 DEG C in a whole pot; standing for 5-8 minutes and putting the crushed chili into the pot; boiling for 20 minutes; finally, adding the sesames, the peanuts, the table salt, the white granulated sugar, the monosodium glutamate and the spices into the pot; and boiling for 2 hours. The thick chili sauce disclosed by the invention is simple in making method, low in cost and good in mouth feel.
Description
Technical field
The present invention relates to a kind of fragrant thick chilli sauce, belong to food processing technology field.
Background technology
Fragrant thick chilli sauce is the daily flavouring of people, and present fragrant thick chilli sauce taste is single, complex manufacturing process.
Summary of the invention
Problem at above-mentioned prior art exists the invention provides a kind of fragrant thick chilli sauce, and mouthfeel is good, makes simple.
To achieve these goals, the technical scheme that invention is adopted is: a kind of fragrant thick chilli sauce, raw material consists of by weight: vegetable oil 20-40 part, capsicum 38-80 part, sesame 1-5 part, shelled peanut 15-30 part, salt 2-4 part, white granulated sugar 1-4 part, monosodium glutamate 1-4 part, spice 0.1-0.5 part.
Preferably, the weight of described raw material consists of 30 parts of vegetable oil, 52 parts in capsicum, 2 parts of sesames, 20 parts in shelled peanut, 2 parts of salt, 2 parts of white granulated sugars, 2 parts of monosodium glutamates, 0.2 part of spice.
Fragrant thick chilli sauce production technology comprises the steps: to heat vegetable oil in whole pot, is heated to 170 degree, shelved 5-8 minute, the capsicum of smashing is put into pot, infusion 20 minutes, at last sesame, shelled peanut, salt, white granulated sugar, monosodium glutamate and spice are put into pot, boiling 2 hours.
It is raw material that the present invention adopts vegetable oil, capsicum, sesame, shelled peanut, salt, white granulated sugar, monosodium glutamate, spice, and cost of manufacture is low, and mouthfeel is good, is fit to make product at home and uses.
The specific embodiment
Do further below by the present invention of embodiment and to specify.
Embodiment 1
Prescription consists of by weight: 30 parts of vegetable oil, 52 parts in capsicum, 2 parts of sesames, 20 parts in shelled peanut, 2 parts of salt, 2 parts of white granulated sugars, 2 parts of monosodium glutamates, 0.2 part of spice.
Manufacture craft: fragrant thick chilli sauce production technology, comprise the steps: in whole pot, to heat vegetable oil, be heated to 170 degree, shelved 5 minutes, the capsicum of smashing is put into pot, infusion 20 minutes, at last sesame, shelled peanut, salt, white granulated sugar, monosodium glutamate and spice are put into pot, boiling 2 hours.
Embodiment 2
Prescription consists of by weight: 20 parts of vegetable oil, 50 parts in capsicum, 3 parts of sesames, 15 parts in shelled peanut, 3 parts of salt, 3 parts of white granulated sugars, 2 parts of monosodium glutamates, 0.1 part of spice.
Manufacture craft: fragrant thick chilli sauce production technology, comprise the steps: in whole pot, to heat vegetable oil, be heated to 170 degree, shelved 8 minutes, the capsicum of smashing is put into pot, infusion 20 minutes, at last sesame, shelled peanut, salt, white granulated sugar, monosodium glutamate and spice are put into pot, boiling 2 hours.
Embodiment 3
Prescription consists of by weight: 40 parts of vegetable oil, 80 parts in capsicum, 5 parts of sesames, 30 parts in shelled peanut, 4 parts of salt, 4 parts of white granulated sugars, 4 parts of monosodium glutamates, 0.5 part of spice.
Manufacture craft: fragrant thick chilli sauce production technology, comprise the steps: in whole pot, to heat vegetable oil, be heated to 170 degree, shelved 5 minutes, the capsicum of smashing is put into pot, infusion 20 minutes, at last sesame, shelled peanut, salt, white granulated sugar, monosodium glutamate and spice are put into pot, boiling 2 hours.
Claims (3)
1. a fragrant thick chilli sauce is characterized in that raw material consists of by weight: vegetable oil 20-40 part, capsicum 38-80 part, sesame 1-5 part, shelled peanut 15-30 part, salt 2-4 part, white granulated sugar 1-4 part, monosodium glutamate 1-4 part, spice 0.1-0.5 part.
2. a kind of fragrant thick chilli sauce according to claim 1 is characterized in that the weight of described raw material consists of 30 parts of vegetable oil, 52 parts in capsicum, 2 parts of sesames, 20 parts in shelled peanut, 2 parts of salt, 2 parts of white granulated sugars, 2 parts of monosodium glutamates, 0.2 part of spice.
3. a kind of fragrant thick chilli sauce production technology according to claim 1, it is characterized in that comprising the steps: in whole pot, heating vegetable oil, be heated to 170 degree, shelved 5-8 minute, the capsicum of smashing is put into pot, infusion 20 minutes is put into pot to sesame, shelled peanut, salt, white granulated sugar, monosodium glutamate and spice at last, boiling 2 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102229881A CN103284125A (en) | 2013-06-06 | 2013-06-06 | Thick chili sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102229881A CN103284125A (en) | 2013-06-06 | 2013-06-06 | Thick chili sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103284125A true CN103284125A (en) | 2013-09-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013102229881A Pending CN103284125A (en) | 2013-06-06 | 2013-06-06 | Thick chili sauce |
Country Status (1)
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| CN (1) | CN103284125A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068426A (en) * | 2014-06-26 | 2014-10-01 | 河南工业大学 | Preparation method for spicy sesame and peanut mixed sauce |
| CN104106812A (en) * | 2014-06-16 | 2014-10-22 | 蚌埠锦徽食品有限公司 | Spicy chicken wings and manufacturing method thereof |
| CN104921074A (en) * | 2015-05-26 | 2015-09-23 | 合肥市龙乐食品有限公司 | Cashew nut peanut chili paste and a preparation method thereof |
| CN106993798A (en) * | 2017-05-16 | 2017-08-01 | 马鞍山市晶翔食品有限公司 | A kind of local flavor sweet chili sauce and its preparation |
| CN107373608A (en) * | 2017-07-20 | 2017-11-24 | 刘双 | A kind of crisp-fried crisp and fragrant composition of chilli sauce and its manufacturing process |
| CN108936567A (en) * | 2018-07-26 | 2018-12-07 | 山东鲁味调味品有限公司 | A kind of peanut sesame thick chilli sauce and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1401263A (en) * | 2002-09-12 | 2003-03-12 | 北京市大东农工商联合总公司 | Pepper condiment 'Lazijiao' and its preparing method |
| CN102726778A (en) * | 2012-06-18 | 2012-10-17 | 刘浩然 | Spicy sesame peanut paste, and preparation method thereof |
| CN102835646A (en) * | 2012-09-19 | 2012-12-26 | 宁夏宁杨清真食品有限公司 | Hot and spicy sauce and preparation method thereof |
| CN102934792A (en) * | 2012-11-15 | 2013-02-20 | 江苏小康食品有限公司 | Formula and preparation method for five-kernel hot and spicy sauce |
-
2013
- 2013-06-06 CN CN2013102229881A patent/CN103284125A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1401263A (en) * | 2002-09-12 | 2003-03-12 | 北京市大东农工商联合总公司 | Pepper condiment 'Lazijiao' and its preparing method |
| CN102726778A (en) * | 2012-06-18 | 2012-10-17 | 刘浩然 | Spicy sesame peanut paste, and preparation method thereof |
| CN102835646A (en) * | 2012-09-19 | 2012-12-26 | 宁夏宁杨清真食品有限公司 | Hot and spicy sauce and preparation method thereof |
| CN102934792A (en) * | 2012-11-15 | 2013-02-20 | 江苏小康食品有限公司 | Formula and preparation method for five-kernel hot and spicy sauce |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104106812A (en) * | 2014-06-16 | 2014-10-22 | 蚌埠锦徽食品有限公司 | Spicy chicken wings and manufacturing method thereof |
| CN104068426A (en) * | 2014-06-26 | 2014-10-01 | 河南工业大学 | Preparation method for spicy sesame and peanut mixed sauce |
| CN104921074A (en) * | 2015-05-26 | 2015-09-23 | 合肥市龙乐食品有限公司 | Cashew nut peanut chili paste and a preparation method thereof |
| CN106993798A (en) * | 2017-05-16 | 2017-08-01 | 马鞍山市晶翔食品有限公司 | A kind of local flavor sweet chili sauce and its preparation |
| CN107373608A (en) * | 2017-07-20 | 2017-11-24 | 刘双 | A kind of crisp-fried crisp and fragrant composition of chilli sauce and its manufacturing process |
| CN108936567A (en) * | 2018-07-26 | 2018-12-07 | 山东鲁味调味品有限公司 | A kind of peanut sesame thick chilli sauce and preparation method thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130911 |