阅读说明：本技术 一种辣椒酱的做法 (Preparation method of chili sauce ) 是由 刘汉龙 于 2021-07-26 设计创作，主要内容包括：本发明公开了一种辣椒酱的做法,所述辣椒酱包括由以下重量份数的成分组成：新鲜朝天子辣椒100-200份、干大蒜100-200份、白酒120-160份、食用盐35-45份、白砂糖15-25份、味精5-10份和食用大豆油60-74份,本发明一种辣椒酱的做法,方法中在第一次腌制5天左右的时候,会再次添加食盐和白酒,食盐和白酒具有杀菌保鲜的作用,通过两次腌制,可以减少空气中的微生物对腌制的影响,增加辣椒酱的口味。(The invention discloses a preparation method of chilli sauce, which comprises the following components in parts by weight: 200 parts of fresh Chaozi pepper, 200 parts of dried garlic, 120 parts of white spirit, 35-45 parts of edible salt, 15-25 parts of white granulated sugar, 5-10 parts of monosodium glutamate and 60-74 parts of edible soybean oil.)

1. The preparation method of the chilli sauce is characterized in that the chilli sauce comprises the following components in parts by weight:

2. the method for preparing chili paste according to claim 1, wherein the method comprises the following steps: the chili sauce comprises the following components in parts by weight:

3. the method for preparing chili paste according to claim 1, wherein the method comprises the following steps: the chili sauce comprises the following components in parts by weight:

4. the method for preparing chili paste according to claim 1, wherein the method comprises the following steps: the chili sauce comprises the following components in parts by weight:

5. the method for preparing chili paste according to claim 1, wherein the method comprises the following steps: the preparation method of the chili sauce comprises the following steps:

the method comprises the following steps: firstly, cleaning fresh faced pepper, removing the sharp head of each fresh faced pepper through scissors, and then removing the skin of dry garlic;

step two: cutting fresh fructus Capsici into slices smaller than 1 cm, chopping Bulbus Allii into mashed Bulbus Allii, placing in a container, adding equal amount of salt, kneading fructus Capsici, adding Chinese liquor, and primarily pickling with preservative film for 3-5 days;

step three: filtering the juice of the chili pickled in the step two through a filter screen, then pouring white sugar and the rest salt and monosodium glutamate into the chili, stirring the pickled chili through a stirrer into a paste, then spraying a layer of salt on the surface of the chili, sealing the chili with a preservative film, and then pricking holes on the preservative film through a needle to pickle for 5-7 days;

step four: and after the pickling is finished, adding soybean edible oil into the chili sauce, stirring, pouring into a sealed tank, and refrigerating for storage.

6. The method for preparing chili paste according to claim 5, wherein the method comprises the following steps: and the pickling temperature in the fifth step is 20-26 ℃.

7. The method for preparing chili paste according to claim 5, wherein the method comprises the following steps: and spreading liquor on the sealed edge in the second step and the third step.

Technical Field

The invention relates to a method for preparing chili sauce, in particular to a method for preparing chili sauce, and belongs to the technical field of chili sauce.

Background

The chili sauce is prepared from chili, is a common seasoning on a dining table, is prepared from superior chili by elutriating, sorting, crushing and decocting, and has two types of oil preparation and water preparation. The oil is prepared from sesame oil and pepper, and a layer of sesame oil floats on the oil, so that the oil is easy to store; the water system is prepared from water and pepper, can be stored for a long time, has more delicious taste, and when the pepper sauce on the market is processed, part of the pepper sauce is sour in the preparation process due to the microbial reaction in the air in the process of preparation and the flavor of the pepper sauce is reduced.

Disclosure of Invention

The invention aims to provide a method for preparing chili sauce, which solves the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of chilli sauce comprises the following components in parts by weight:

as a preferable technical scheme of the invention, the chilli sauce comprises the following components in parts by weight:

as a preferable technical scheme of the invention, the chilli sauce comprises the following components in parts by weight:

as a preferable technical scheme of the invention, the chilli sauce comprises the following components in parts by weight:

as a preferable technical scheme of the invention, the method for preparing the chili sauce comprises the following steps:

the method comprises the following steps: firstly, cleaning fresh faced pepper, removing the sharp head of each fresh faced pepper through scissors, and then removing the skin of dry garlic;

step two: cutting fresh fructus Capsici into slices smaller than 1 cm, chopping Bulbus Allii into mashed Bulbus Allii, placing in a container, adding equal amount of salt, kneading fructus Capsici, adding Chinese liquor, and primarily pickling with preservative film for 3-5 days;

step three: filtering the juice of the chili pickled in the step two through a filter screen, then pouring white sugar and the rest salt and monosodium glutamate into the chili, stirring the pickled chili through a stirrer into a paste, then spraying a layer of salt on the surface of the chili, sealing the chili with a preservative film, and then pricking holes on the preservative film through a needle to pickle for 5-7 days;

step four: and after the pickling is finished, adding soybean edible oil into the chili sauce, stirring, pouring into a sealed tank, and refrigerating for storage.

As a preferable technical scheme of the invention, the pickling temperature in the fifth step is 20-26 ℃.

As a preferred technical scheme of the invention, white spirit is scattered on the sealed edge in the second step and the third step.

Compared with the prior art, the invention has the beneficial effects that: according to the method for preparing the chili sauce, the salt and the white spirit are added again when the chili sauce is pickled for about 5 days for the first time, the salt and the white spirit have the sterilization and preservation effects, and the influence of microorganisms in the air on the pickling can be reduced and the taste of the chili sauce is improved through the two-time pickling.

Detailed Description

The technical solutions in the embodiments of the present invention are clearly and completely described, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. 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.

The invention provides a method for preparing chili sauce, which comprises the following steps:

the first embodiment is as follows: the chili sauce comprises the following components in parts by weight:

the preparation method of the chili sauce comprises the following steps:

the method comprises the following steps: firstly, cleaning fresh faced pepper, removing the sharp head of each fresh faced pepper through scissors, and then removing the skin of dry garlic;

step two: cutting fresh fructus Capsici into slices smaller than 1 cm, chopping Bulbus Allii into mashed Bulbus Allii, placing in a container, adding equal amount of salt, kneading fructus Capsici, adding Chinese liquor, and primarily pickling with preservative film for 3-5 days;

step three: filtering the juice of the chili pickled in the step two through a filter screen, then pouring white sugar and the rest salt and monosodium glutamate into the chili, stirring the pickled chili through a stirrer into a paste, then spraying a layer of salt on the surface of the chili, sealing the chili with a preservative film, and then pricking holes on the preservative film through a needle to pickle for 5-7 days;

step four: and after the pickling is finished, adding soybean edible oil into the chili sauce, stirring, pouring into a sealed tank, and refrigerating for storage.

Further, the pickling temperature in the fifth step is 20-26 ℃.

Furthermore, in the second step and the third step, white spirit is scattered on the sealed edge

Example two: the chili sauce comprises the following components in parts by weight:

the preparation method of the chili sauce comprises the following steps:

the method comprises the following steps: firstly, cleaning fresh faced pepper, removing the sharp head of each fresh faced pepper through scissors, and then removing the skin of dry garlic;

step two: cutting fresh fructus Capsici into slices smaller than 1 cm, chopping Bulbus Allii into mashed Bulbus Allii, placing in a container, adding equal amount of salt, kneading fructus Capsici, adding Chinese liquor, and primarily pickling with preservative film for 3-5 days;

step three: filtering the juice of the chili pickled in the step two through a filter screen, then pouring white sugar and the rest salt and monosodium glutamate into the chili, stirring the pickled chili through a stirrer into a paste, then spraying a layer of salt on the surface of the chili, sealing the chili with a preservative film, and then pricking holes on the preservative film through a needle to pickle for 5-7 days;

step four: and after the pickling is finished, adding soybean edible oil into the chili sauce, stirring, pouring into a sealed tank, and refrigerating for storage.

Further, the pickling temperature in the fifth step is 20-26 ℃.

Furthermore, in the second step and the third step, white spirit is scattered on the sealed edge

Example three: the chili sauce comprises the following components in parts by weight:

the preparation method of the chili sauce comprises the following steps:

the method comprises the following steps: firstly, cleaning fresh faced pepper, removing the sharp head of each fresh faced pepper through scissors, and then removing the skin of dry garlic;

step two: cutting fresh fructus Capsici into slices smaller than 1 cm, chopping Bulbus Allii into mashed Bulbus Allii, placing in a container, adding equal amount of salt, kneading fructus Capsici, adding Chinese liquor, and primarily pickling with preservative film for 3-5 days;

step three: filtering the juice of the chili pickled in the step two through a filter screen, then pouring white sugar and the rest salt and monosodium glutamate into the chili, stirring the pickled chili through a stirrer into a paste, then spraying a layer of salt on the surface of the chili, sealing the chili with a preservative film, and then pricking holes on the preservative film through a needle to pickle for 5-7 days;

step four: and after the pickling is finished, adding soybean edible oil into the chili sauce, stirring, pouring into a sealed tank, and refrigerating for storage.

Further, the pickling temperature in the fifth step is 20-26 ℃.

Furthermore, white spirit is scattered on the sealed edge in the second step and the third step.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.