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Method for preparing high-nutrition oil chilli sauce

A technology of oily pepper and high nutrition, which is applied in food preparation, application, food science, etc., can solve the problems of poor fermentation aroma, thin shape, poor smell coordination, etc., and achieve high nutritional value, improved nutritional value, rich and long-lasting fragrance Effect

Active Publication Date: 2012-07-18
JILIN GOLD TOWER IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And overcome the not enough bright red luster of the chili sauce produced by the existing production method, the shape is thinner, the fermentation aroma is poor, and the shortcoming of poor smell coordination

Method used

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  • Method for preparing high-nutrition oil chilli sauce
  • Method for preparing high-nutrition oil chilli sauce
  • Method for preparing high-nutrition oil chilli sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] First put 2kg of white sugar into 110kg of sunflower oil, raise the oil temperature to 50°C, boil for 3 minutes, stir continuously during this period, then increase the heat to the oil temperature of 100°C, add 35kg of pork or beef, fry for 2 minutes Heat up the oil to 140°C, add 10kg of ginger, 30kg of garlic, 60kg of soybean paste and 15kg of soybean paste in sequence, boil for about 1 minute each time you add a seasoning, and then put down another material, after adding the last material Boil for 3 minutes, put in 110kg of dry chili powder, boil for another 2 minutes, add mixed seasoning, boil for 3 minutes, then get out of the pot, fill, sterilize, and cool; the mixed seasoning consists of 25kg of soybean powder, 7kg of peanuts powder, 6kg salt, 2kg monosodium glutamate and 3 / 5 water of the total weight of the mixed seasoning.

[0050]The soybean powder is made by frying the raw soybean granules at a low temperature of 70°C for 15 minutes. After the color turns yell...

Embodiment 2

[0053] First put 4kg of white sugar into 90kg of sunflower oil, raise the oil temperature to 90°C, boil for 2 minutes, stir continuously during this period, then increase the heat to the oil temperature of 120°C, add 25kg of pork or beef, fry for 3 minutes Heat up the oil to 120°C, add 30kg of ginger, 10kg of garlic, 80kg of soy sauce and 5kg of soybean paste in sequence, boil for about 1 minute each time you add a seasoning, and then put down another material, after adding the last material Boil for 5 minutes, put in 90kg of dried chili powder, boil for another 3 minutes, put in the mixed seasoning, boil for 3 minutes, then get out of the pot, fill, sterilize, and cool; the mixed seasoning consists of 15kg of soybean powder, 9kg of peanuts powder, 4kg salt, 4kg monosodium glutamate and 3 / 5 water accounting for the total weight of the mixed seasoning.

[0054] The soybean flour is the soybean flour which is made by first frying the raw soybean granules at a low temperature of ...

Embodiment 3

[0057] First put 3kg of white sugar into 100kg of sunflower oil, raise the oil temperature to 85°C, boil for 2.5 minutes, stir continuously during this period, then increase the heat to the oil temperature of 110°C, add 30kg of pork or beef, fry for 2.5 minutes Heat up the oil to 130°C, add 20kg of ginger, 20kg of garlic, 70kg of soybean paste and 10kg of soybean paste in sequence, cook for about 1 minute each time you add a seasoning, and then put down another material, after adding the last material Boil for 4 minutes, put in 100kg of dried chili powder, boil for another 2.5 minutes, put in mixed seasoning, boil for 3 minutes, then take off the pot, fill, sterilize, and cool; the mixed seasoning consists of 20kg of soybean powder, 8kg of peanuts powder, 5kg salt, 3kg monosodium glutamate and 3 / 5 water of the total weight of the mixed seasoning.

[0058] The soybean powder is made by frying raw soybean particles at a low temperature of 90° C. for 13 minutes. After the color t...

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Abstract

The invention discloses a method for preparing a high-nutrition oil chilli sauce. The high-nutrition oil chilli sauce is prepared from dry red pepper powder, sunflower seed oil, white granulated sugar, ginger, garlic, onion, soybean paste, soybean lobster sauce, monosodium glutamate, soybean meal, peanut powder, salt, pork or beef and the like serving as raw materials. The method comprises the following steps of: putting the sugar into the sunflower seed oil at the temperature of between 50 and 90 DEG C, boiling the sunflower seed oil for 2 to 3 minutes with stirring; then regulating the oil temperature to between 100 and 120 DEG C, adding the pork or dried small shrimps powder, frying the mixture for 2 to 3minutes; raising the oil temperature to between 120 and140 DEG C, sequentially adding the ginger, the garlic, and a mixture of the soybean sauce and the soybean lobster sauce, wherein the next material is added after one spice is boiled for 1 minute; adding the dry red pepper powder after boiling for 3 to 5 minutes, adding the mixed spices after boiling for 2 to 3 minutes, and boiling the mixture for 3 minutes; and then filling, sterilizing and cooling the mixture to obtain theproduct. The high-nutrition oil chilli sauce has the characteristics of spicy incense palatability, aromatic flavor, soft mouthfeel, long aftertaste, good color, fragrance and taste, abundant nutrients, good economic and social benefits, and suitability for industrial production.

Description

technical field [0001] The invention relates to a method for preparing condiments, which belongs to the field of table food preparation, and in particular relates to a method for preparing oily chili sauce with high nutritional value. Background technique [0002] The content of vitamin C in pepper ranks first among vegetables, and generally contains richer vitamin C, iron, calcium, phosphorus and vitamin B group than oranges. For example, in every 100 grams of fresh red pepper, the content of vitamin C is 144 mg. , ranking first in fresh vegetables. Rich vitamin C can control heart disease and coronary arteriosclerosis, lower cholesterol. The content of β-carotene in pepper is 1390 micrograms, which is one of the best sources of carotenoids, lutein, zeaxanthin and β-zeaxanthin, which are one of the most effective antioxidants and can Make the respiratory tract unblocked and have the effect of preventing cold and cold. Chili paste is used in coloring foods in the United S...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
Inventor 胡文忠杨茂义姜爱丽何煜波田密霞王艳颖刘程惠姜波金黎明马占秋
Owner JILIN GOLD TOWER IND GRP
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