CN105192673A - Preparation method of fresh chilli sauce - Google Patents
Preparation method of fresh chilli sauce Download PDFInfo
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- CN105192673A CN105192673A CN201410288843.6A CN201410288843A CN105192673A CN 105192673 A CN105192673 A CN 105192673A CN 201410288843 A CN201410288843 A CN 201410288843A CN 105192673 A CN105192673 A CN 105192673A
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- fresh
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- chilli sauce
- sauce
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Abstract
The invention relates to a preparation method of chilli sauce, in particular to a preparation method of fresh chilli sauce. The fresh chilli sauce is prepared from, by weight, 75-85 parts of fresh chilies, 6-8 parts of garlic, 4-6 parts of soybean paste, 3-5 parts of salt, 2-4 parts of monosodium glutamate and 0.8-1.2 parts of aspergillus. According to the fresh chilli sauce, the fresh chilies account for about 80% of the total weight of raw materials, the fresh chilies are heavy in flavor, organic nutrient compositions of the fresh chilies such as vitamin are basically reserved, the vegetable function and the sauce type foodstuff function are achieved simultaneously, and the fresh chilli sauce belongs to organic green foodstuff.
Description
Technical field
The present invention relates to the preparation method of thick chilli sauce, specifically a kind of preparation method of fresh chilli sauce.
Background technology
Thick chilli sauce is loved by the people as a kind of appetizing food.The thick chilli sauce sold in the market, is that major ingredient is made mainly with capsicum dry powder, yellow bean sauce, thick broad-bean sauce, sweet fermented flour sauce, include the compositions such as more starch, grease, and vitamin content is lower.These thick chilli sauces, based on peppery, lack the mouthfeel of fresh chilli, are especially difficult to meet the appetite liking the crowd of edible fresh capsicum.
Summary of the invention
Technical problem to be solved by this invention is, provides the not only fragrant fresh but also preparation method of the fresh chilli sauce kept healthy that the Organic nutrient content such as a kind of fresh chilli mouthfeel weight, vitamin are higher.
The technical solution used in the present invention is: a kind of preparation method of fresh chilli sauce, and it is made up of the raw material of following parts by weight: fresh capsicum 75-85 part; Garlic 6-8 part; Soya sauce 4-6 part; Edible salt 3-5 part; Monosodium glutamate 2-4 part; Aspergillus 0.8-1.2 part.
Compared with existing various thick chilli sauce, in fresh chilli sauce of the present invention, fresh chilli accounts for raw material gross weight about 80%, fresh chilli mouthfeel is dense, the Organic nutrient such as the fresh capsicum contained vitamin of basic reservation, have vegetables and sauce based food function concurrently, belong to organic green food.
Detailed description of the invention
Below in conjunction with embodiment in detail the present invention is described in detail.
The preparation method of this fresh chilli sauce described in the present embodiment, it is made up of the raw material of following parts by weight: 80 parts, fresh capsicum, 7 parts, garlic, soya sauce 5 parts, edible salt 4 parts, monosodium glutamate 3 parts, 1 part, aspergillus.Its preparation method is:
1. fresh capsicum adopts the green natural organic hot pepper of Guangxi province plantation, cleans, is filtered dry moisture, smash to pieces, stand-by;
2. garlic powder is broken into mashed garlic, stand-by;
3. soya sauce adopts commercially available finished product, and the fresh capsicum smashed to pieces above-mentioned, mashed garlic enter fermentation cauldron and to ferment 15-20 days after mixing with soya sauce, edible salt, monosodium glutamate, aspergillus, fresh chilli sauce of the present invention.
Claims (2)
1. a preparation method for fresh chilli sauce, is characterized in that, it is made up of the raw material of following parts by weight: fresh capsicum 75-85 part; Garlic 6-8 part; Soya sauce 4-6 part; Edible salt 3-5 part; Monosodium glutamate 2-4 part; Aspergillus 0.8-1.2 part.
2. the preparation method of fresh chilli sauce according to claim 1, is characterized in that, it is made up of the raw material of following parts by weight: 80 parts, fresh capsicum, 7 parts, garlic, soya sauce 5 parts, edible salt 4 parts, monosodium glutamate 3 parts, 1 part, aspergillus.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410288843.6A CN105192673A (en) | 2014-06-26 | 2014-06-26 | Preparation method of fresh chilli sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410288843.6A CN105192673A (en) | 2014-06-26 | 2014-06-26 | Preparation method of fresh chilli sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105192673A true CN105192673A (en) | 2015-12-30 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410288843.6A Pending CN105192673A (en) | 2014-06-26 | 2014-06-26 | Preparation method of fresh chilli sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105192673A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108030059A (en) * | 2017-12-07 | 2018-05-15 | 武盛 | A kind of fresh chilli sauce |
| CN109043478A (en) * | 2018-07-09 | 2018-12-21 | 贵州芳香园民族特色食品股份有限公司 | A kind of grain capsicum and preparation method thereof |
-
2014
- 2014-06-26 CN CN201410288843.6A patent/CN105192673A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108030059A (en) * | 2017-12-07 | 2018-05-15 | 武盛 | A kind of fresh chilli sauce |
| CN109043478A (en) * | 2018-07-09 | 2018-12-21 | 贵州芳香园民族特色食品股份有限公司 | A kind of grain capsicum and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151230 |
|
| WD01 | Invention patent application deemed withdrawn after publication |