Chili sauce is a very common sauce in daily life, the main use of chili sauce in general is very common, can be used for cooking to eat, but also immediately eat, chili sauce, no matter how to eat, the taste is very tasty, chili sauce is also more, different regions of chili sauce is not the same, cowpea chili sauce is more widespread in general, but for the cowpea chili sauce, most people do not know. The following is a detailed description of how to make cowpea chutney.
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What is the recipe for cowpea chili sauce?
How to make Cowpea Chilli Sauce
Food Ingredients
Selection of Raw Materials For cowpeas, choose thin-skinned, rounded soybean grains that are not moldy. Wheat flour, use standard flour. Red currant, no moldy mildew, colorful. Asahi pepper, fresh has been perfected, bright red, thin flesh and skin, no insects rotting, green head can be 5%. Edible salt, clean, dry, sodium oxide composition in more than 90%.
Raw material recipe Cowpea 2000Kg concentration value of 18 ~ 18.5 ° Bé of brine 2125Kg large pepper noodles (including red currant) 630Kg
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What is the practice of broad bean chili sauce?
Practice
Production process Cowpea central moulting central net cowpea grain central soaking central steaming central cooling central vaccinating central white wine brewing central hair alcohol central finished product
1. Raw material solution: moult cowpea with mechanical equipment and subsequently carry out sorting and picking out the burnt and skinned cowpea as well as other residues, so that the net cowpea grains are the raw materials for cowpea chili sauce. The net cowpea grains thus obtained are the raw material for the production of cowpea chili sauce. Generally 50Kg of cowpea must yield 40Kg of net cowpea grains.
2. Soaking and steaming: soak the peeled cowpeas for 15-17 hours, remove the soaking water, then soak and wash the beans until the water is clean, the actual soaking time depends on the seasonal decision. The actual soaking time depends on the time of the year. The soaking time is shorter in summer and longer in winter, and when the soaking time is 17 hours in winter, the steamed soybeans bloom very badly and become powdery when eaten. Therefore, should take into account with warm water soaking, temperature root Xun average air temperature decision-making, the colder the temperature, the higher the temperature, generally not more than 60 ℃. Will be soaked and washed soybeans to carry out steaming, after steaming soybeans are yellowish white, not long, a small amount of light bloom not powder. Choose superheated steam pot steaming 1 time up and down, choose pressure cooker steaming working pressure of 3Kg cm2, time 35 ~ 42 ℃ when the vaccine, inoculation amount of 0.3 ~ 0.5%, and cowpea carefully tossed into the type pool, the seed curve for cowpea amount of 0.2%, and wheat flour tossed and applied.
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What is the recipe for broad bean chili sauce?
3. White wine brewing: into the septic tank after a natural ventilation for 5 to 30 minutes, when the product temperature drops to 30 to 34 ℃ stop the wind, if the winter quartz material into the pool, the product temperature has long been very low, and does not natural ventilation. When the eighth bell, a natural ventilation 5 to 20 minutes. Product temperature rises to 34 ℃ natural ventilation, the temperature is lowered after the wind, when the temperature rises to 34 ℃ and then natural ventilation, the temperature is lowered after the wind, so that many times over, if the natural ventilation when the product temperature has not been lowered can be sustained natural ventilation. The first 12 to 13 bells turned once, and then 4 to 6 bells appeared to crack the surface of the wind when Zha Shovel once. 39 bells up and down out of the song.
In the whole process of liquor brewing, the maximum temperature can not exceed 45 ℃. Every time before the turnover should be the product temperature down to 34 ℃ the following and then stop the wind turnover. The wind does not stop when the shovel is tied. Quartz should not be black, have all the normal quartz aroma, no odor.
4. hair alcohol: the first production of brine, brine concentration of 18 ~ 18.5 ° Bé, will be pickled by the large pepper flakes and accounted for the amount of large pepper flakes 2.5 ~ 3% of the red currant mixing and grinding, the water content of the large pepper surface of 60%, the moisture content of the water is not enough to adjust the brine. Qu into the cylinder, this time the brine temperature 42 ~ 45 ℃, rake once, hair alcohol 12.5 days, daily (eight hours and evening shift) each shift rake once. In the whole process of 12.5 days of hair alcohol, the temperature of the product should slowly rise to 55 ~ 58 ℃, the 12th.5 days the temperature rose to 60 ~ 70 ℃ (65 ~ 70 ℃ in summer, 60 ~ 65 ℃ in winter) insulation insulation insulation 36 bells and whistles, the 14th day of refrigeration, the 15th day out of the sauce.