干香辣酱及其制作方法

Dry delicious chilli sauce and method for making it

  • Inventors: JIANQIANG WEI
  • Assignees: 魏建强
  • Publication Date: August 08, 2007
  • Publication Number: CN-101011134-A

Abstract

本发明公开了一种干香辣酱及其制作方法,辣酱由如下重量份数的原料制成:干辣椒25-35份、干香菜5-15份、干葱5-15份、干蒜3-8份、酱油20-30份、豆酱20-30份、醋5-10份、糖2-8份、盐2-8份、味素1-5份。其制作方法为:(1)将选取的辣味适中的成熟的红辣椒晒干,烘烤,粉碎后备用;(2)香菜摘出黄叶、去杂、水洗后晒干,粉碎备用;(3)葱、蒜剥皮、水洗、切碎,备用;(4)灭菌处理将干料加入到高压罐中,拌匀后加温至120℃,持续30分钟;和(5)加调料,灌装成成品。本辣酱具有干辣椒烘培的香气及干香菜的香气,清香可口,不油腻,选辣椒辣度适中,适合老人、孩子食用。
The invention relates to a method for producing dry thick chilli paste, wherein, the thick chilli paste is formed by 25-35 deals of dry hot pepper, 5-15 deals of dry caraway, 5-15 deals of dry green onion, 3-8 deals of garlic, 20-30 deals of soy sauce, 20-30 deals of bean pulp, 5-10 deals of vinegar, 2-8 deals of sugar, 2-8 deals of common salt, and 1-5 deals of monosodium glutamate. And the production comprises that 1, drying, baking and breaking mature red pepper; 2, removing the old leaves of caraway, removing foreign material, washing in water, drying and breaking; 3, removing the skin of onion and garlic, washing in water, breaking; 4, adding dry materials into high-pressure pot, mixing uniformly and heating to 120Deg. C for 30min; 5, adding condiment and packing. The invention can hole the smells of dry pepper and dry caraway.

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Cited By (9)

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    CN-102687848-ASeptember 26, 2012马胜清一种猪脑香辣酱
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    CN-104172118-ADecember 03, 2014镇远县周记食品厂Chili sauce with minced garlic and processing method thereof
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