Bioactive chilli sauce

A biologically active, chili sauce technology, applied in the field of chili sauce, can solve the problems of insufficient bright red luster, poor odor coordination, poor fermentation aroma, etc., and achieve the effects of rich and long-lasting aroma, soft texture, and increased color and aroma.

Active Publication Date: 2010-09-01
JILIN GOLD TOWER IND GRP
View PDF3 Cites 20 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And overcome the disadvantages of the prior art that the color and luster of the bioactive chili sauce is not br

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Bioactive chilli sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] 1) 80 kilograms of capsicums are beaten into pulp, then inoculated with lactic acid bacteria, the inoculation amount is 3% (the number of lactic acid bacteria in the medium is 10 8 CFU / g), fermented at 35°C for 20 hours, then took it out and placed it at 20°C for 20 hours for post-ripening fermentation. The lactic acid bacterium is Lactobacillus bulgaricus, purchased from China General Microorganism Culture Collection and Management Center.

[0044] 2) Pour 2 kg of sugar into 15 kg of sunflower oil, heat to 90°C and cook for 2 minutes. At this time, the sugar will change color and have a fragrance. Stir continuously during this period, then heat up to 140°C, and add 9 kg of ginger, 21 kg of garlic, 19 kg of onion, 41 kg of soy sauce, each ingredient should be boiled at 140°C for 1 minute before adding the next ingredient, after the soy sauce is boiled at 140°C for 2-3 minutes, add fermented peppers, 140°C Boil for 3-5 minutes, and finally add 2 kg of salt and 3 kg of m...

Embodiment 2

[0047] 1) 120 kilograms of peppers are beaten into pulp, and then inoculated with lactic acid bacteria, the inoculation amount is 2% (the number of lactic acid bacteria in the medium is 10 8CFU / g), fermented at 35°C for 25 hours, then took it out and placed it at 20°C for 16 hours for post-ripening fermentation. The lactic acid bacterium is Lactobacillus bulgaricus, purchased from China General Microorganism Culture Collection and Management Center.

[0048] 2) Pour 4 kg of sugar into 25 kg of sunflower oil, heat to 50°C and cook for 2-3 minutes. At this time, the sugar will change color and have a fragrance. Stir continuously during the period, then heat up to 120°C, and put in 11 kg of Ginger, 19 kg of garlic, 21 kg of onion, 39 kg of soy sauce, each ingredient should be boiled at 120 for 1 minute before adding the next ingredient, wait for the soybean paste to boil for 2-3 minutes, then add pepper, and boil for 3 minutes at 120 -5 minutes, finally add 4kg of salt and 1kg o...

Embodiment 3

[0051] 1) 100 kilograms of peppers are beaten into pulp, and then inoculated with lactic acid bacteria, the inoculation amount is 2.8% (the number of lactic acid bacteria in the medium is 10 8 CFU / g), fermented at 35°C for 23 hours, then took it out and placed it at 20°C for 19 hours for post-ripening fermentation. The lactic acid bacterium is Lactobacillus bulgaricus, purchased from China General Microorganism Culture Collection and Management Center.

[0052] 2) Pour 3 kg of sugar into 20 kg of sunflower oil, heat to 70°C and cook for 2-3 minutes. At this time, the sugar will change color and have a fragrance. Stir continuously during the period, then heat up to 130°C, and put in 10 kg Ginger, 20 kg of garlic, 20 kg of onion, 40 kg of soy sauce, each ingredient should be boiled at 130°C for 1 minute before adding the next ingredient, wait for the soybean paste to be boiled at 130°C for 2-3 minutes, then add pepper, 130 ℃ for 3-5 minutes, and finally add 3 kg of salt and 2 k...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses bioactive chilli sauce, which is prepared by mixing and boiling salt, gourmet powder, chilli fermented by lactic acid bacteria and sugar, ginger, garlic, onion and soybean paste fried with sunflower seed oil. The bioactive chilli sauce is prepared by the following steps of: pulping a chilli raw material, and inoculating lactic acid bacteria for fermentation; weighting the fermented chilli, sunflower seed oil, white granulated sugar, ginger, garlic, onion, soybean paste, gourmet powder and edible salt raw materials in a certain ratio; and frying the sugar, the ginger, the garlic, the onion and the soybean paste with the oil, and then adding the pulped fermented chilli, the salt and the gourmet powder, wherein the raw materials fried with the oil also can be added with carrot. The bioactive chilli sauce product has the characteristics of mild peppery taste, suitable sour and sweet taste, aromatic flavor, and mild and long aftertaste, has good quality, good color, aroma and taste, does not contain any non-natural components, is safe and healthy for eating and suitable for industrial production, and has good economic and social benefits.

Description

technical field [0001] The invention relates to a condiment, which belongs to table food, in particular to a chili sauce prepared by fermenting chili peppers. Background technique [0002] Chili has been used as a vegetable and condiment for hundreds of years. Nearly a quarter of the world's people eat it regularly. Indians call chili "red steak"; Mexicans regard chili as a national food. In our country, chili is a very important condiment in many areas, and it is impossible to cook without it, which shows that people love it. Capsaicin (the main ingredient of pepper spiciness) is the most important ingredient in pepper. It can stimulate gastrointestinal peristalsis, promote the secretion of digestive juice, and inhibit the fermentation of abnormal bacteria in the intestine. Eliminate the accumulated gas in the intestines, eat chili can increase appetite and promote digestion. Capsaicin can also promote blood circulation, speed up the heartbeat, dilate blood vessels, and r...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/24A23L27/60
Inventor 胡文忠杨茂义何煜波刘程惠姜爱丽姜波田密霞王艳颖金黎明马占秋
Owner JILIN GOLD TOWER IND GRP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap