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Sour chilli sauce and its production process

A production process, hot and sour technology, applied in preservation of fruits/vegetables with acid, food preservation, food preparation, etc., can solve the problems of packaging, transportation and storage of hot and sour sauce, and achieve bright color, hot and sour and sweet taste Effect

Active Publication Date: 2009-10-28
尹杨飞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to: provide a kind of hot and sour sauce and its production technology, the present invention is matched with various ingredients natural fermentation to make hot and sour sauce, not only has unique local flavor, bright in color, hot and sour, sweet and salty palatable, and solves the problem of hot and sour sauce Solve the problems that chutney is easy to produce in packaging, transportation and storage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1 of the present invention: get bright red pepper 60%, salt 7%, ginger 2%, garlic 3%, white wine 1%, white granulated sugar 8%, tomato 5%, monosodium glutamate 2% and water 12%.

[0012] Remove the stalks of bright red peppers, remove rotten peppers and impurities, wash and dry, add 3% salt, 2% ginger, 2% garlic and 1% white wine, put them in a stainless steel grinder for stirring, and then put them in a constant temperature for Store and ferment in the fermentation tank in the cave at 16°C-18°C for one month to make sour pepper, using natural plant "rosemary" as an antioxidant; then take the prepared sour pepper, white sugar 8%, tomato 5 %, 4% salt, 1% garlic, 2% monosodium glutamate and 12% water, add them together into the colloid mill homogenization equipment, keep the temperature at 98°C and cook for 25 minutes, then use microwave with a critical temperature of 79°C to sterilize; In the filling space sterilized by ozone, the temperature is controlled at ...

Embodiment 2

[0013] Embodiment 2 of the present invention: get bright red pepper 55%, salt 8%, ginger 3%, garlic 2%, white wine 1.5%, white granulated sugar 10%, tomato 4%, monosodium glutamate 2.5% and water 14% make.

[0014] Remove the stalks of the bright red peppers, remove the rotten peppers and impurities, wash and dry, add 5% salt, 3% ginger, 1% garlic and 1.5% white wine, put them in a stainless steel grinder for stirring, and then put them in a constant temperature for Store and ferment in the fermentation tank in the cave at 16°C-18°C for one month to make sour peppers, using natural plant "rosemary" as an antioxidant; then take the prepared sour peppers, white sugar 10%, tomato 4 %, 3% salt, 1% garlic, 2.5% monosodium glutamate and 14% water, add them together into the colloid mill homogenization equipment, keep the temperature at 98°C and cook for 20 minutes, then use microwave with a critical temperature of 79°C to sterilize; In the ozone sterilized filling space, the tempera...

Embodiment 3

[0015] Embodiment 3 of the present invention: get fresh red pepper 65%, salt 6%, ginger 1%, garlic 3.5%, white wine 0.5%, white granulated sugar 6%, tomato 7%, monosodium glutamate 1% and water 10% make.

[0016] Remove the stalks of the bright red peppers, remove the rotten peppers and impurities, wash and dry them, add 3% salt, 1% ginger, 1.5% garlic and 0.5% white wine, put them into a stainless steel grinder for stirring, and then put them in a constant temperature for Store and ferment in the fermentation tank in the cave at 16°C-18°C for one month to make sour pepper, use natural plant "rosemary" as antioxidant; then take the prepared sour pepper, white sugar 6%, tomato 7% %, 3% salt, 2% garlic, 1% monosodium glutamate and 10% water, put them together into the colloid mill homogenization equipment, keep the temperature at 100°C and cook for 30 minutes, then use the microwave with a critical temperature of 80°C to sterilize; In the ozone sterilized filling space, the temp...

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Abstract

The present invention provides one kind of sour chili sauce and its production process. The sour chili sauce is produced with fresh red chili, salt, ginger, garlic, white liquor, sugar, tomato, monosodium glutamate and water. It has unique flavor, bright color and nice sour, hot, sweet and sour taste. Besides, it has natural plant antioxidant, and no any chemical preservative and pigment added.

Description

Technical field: [0001] The invention relates to a hot and sour sauce and a production process thereof, belonging to the technical field of food production. Background technique: [0002] Pepper is the dominant industry of Guizhou agriculture, with a long history of planting. Sour pepper is a unique seasoning food with ethnic characteristics in Guizhou. It is a treasure of Guizhou food culture. The wisdom is inseparable, but hot and sour peppers directly enter the market as products, and problems such as re-fermentation and swelling bags are likely to occur in packaging, transportation, and storage. In addition, in the domestic chili food processing industry, there is no series of hot and sour sauce products. A characteristic product is a blank in the domestic production industry. Invention content: [0003] The object of the present invention is to: provide a kind of hot and sour sauce and its production technology, the present invention is matched with various ingredien...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/221A23L1/24A23L1/218A23L3/3418A23L3/01A23B7/10A23L27/10A23L19/20A23L27/60
Inventor 尹杨飞
Owner 尹杨飞
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