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Black pepper thick chilli sauce and method for preparing the same

A technology of spicy sauce and chili, applied in condiments and food fields, can solve problems such as poor palatability, difficult processing, and bad taste

Inactive Publication Date: 2009-06-24
吉运河
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Many operators purchase black pepper from growers and export it as raw material packaging, and the added value of the product is very low
In addition, although black pepper is rich in nutrition, it has a bad taste and poor palatability, and is not easy to be processed into finished products, so as to enrich people's edible varieties.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0025] Hereinafter, the black chili spicy sauce and the preparation method thereof of the present invention will be further described in detail with reference to specific embodiments.

[0026] The first step is to prepare black peppers, spices, umami flavors, filler materials, grinders, slicers, weighing appliances, mixing mixers, packaging machinery, etc.

[0027] The second step, black pepper processing: selection, impurity removal, cleaning, pulping.

[0028] The third step is the prescription and processing of spices: crushing and mixing.

[0029] The fourth step is the formulation and processing of umami ingredients: crushing and mixing.

[0030] The fifth step is to make the filling material: select beef and make pellets.

[0031] The sixth step, frying: frying according to the proportion of 30% black pepper, 10% vegetable oil, 2% spice, 20% umami flavor, 8% salt, and 20% filler.

[0032] The seventh step, boil: add water and boil the fried black chili spicy sauce.

[0033] ...

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PUM

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Abstract

The invention discloses a black pepper spicy source containing black pepper, seed oil, filling material, spice, flavoring material, and edible salt. The source includes by weight parts of raw materials: 3%-90% of black pepper, 5%-40% of seed oil, 0.2%-18% of spice, 0.8%-25% of flavoring material, 1%-2% of salt, 3%-35% of filling material. The filling material is made from raw materials such as beef, mutton, pork, chicken or fish, and is used for adding nutrition. The spice and the flavoring material are added for improving flavor. The black pepper spicy source is prepared through material preparation, fine selection, cleaning, crushing, frying, paste decocting, bottle filling or the like. The invention has advantages of simple manufacturing process and apparatus, capability of large scale production, low cost, wide application and having no toxic and side effect.

Description

Technical field: [0001] The invention relates to a black chili spicy sauce and a preparation method thereof, and belongs to the technical field of foods and condiments. Background technique: [0002] At present, black pepper belongs to a new vegetable variety introduced from abroad. Domestic development, utilization and deep processing are basically a blank. Many business operators purchase black peppers from growers as raw materials for packaging and export, and the added value of the products is very low. In addition, although black pepper is rich in nutrients, it has a bad taste and poor palatability. It is not easy to be processed into products, which enriches people's edible varieties. Summary of the invention: [0003] The purpose of the present invention is to provide a black pepper fragrant chili sauce which is safe to eat, has low processing cost, and is made into a non-toxic and side-effect black pepper fragrant chili sauce through raw material selection, formulation, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/24A23L27/00
Inventor 吉运河
Owner 吉运河
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