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Chilli sauce and preparation method thereof

A technology of chili paste, red pepper, applied in the direction of food preparation, application, food science, etc.

Inactive Publication Date: 2010-12-08
周红
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] None of the patented technical solutions disclosed above can ensure bright color, crisp and tender taste, long shelf life, Problems with nutrient preservation

Method used

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  • Chilli sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of preparation method of chili sauce, carries out as follows:

[0032] Raw materials: 250 kg of fresh red pepper, 150 kg of carmine radish, 175 kg of rapeseed oil, 25 kg of broad beans, 30 kg of sugar, 5 kg of pepper, 40 kg of salt, 25 kg of garlic, 25 kg of monosodium glutamate, and 10 kg of soybeans.

[0033] Sorting and cleaning the above-mentioned fresh peppers and carmine radishes, after the water on the surface is dry, place them in the prepared salt water (water 100:salt 60, weight ratio) to soak and ferment for 7 days, then take them out and press them into sauce for later use; Sorting and cleaning broad beans, adding appropriate salt and other ingredients, and fermenting naturally in an old cellar at a constant temperature of 25°C for 10 days, then taking them out for use; Take it out for use after 2 days, and the used time of each raw material mixing process flow is 2 hours.

[0034]Use a large pot with a caliber of 3 meters. When the rapeseed oil is h...

Embodiment 2-7

[0036] Example 2-7 : make by following raw material and consumption thereof, process parameter, other is the same with embodiment 1.

[0037]

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PUM

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Abstract

The invention discloses chilli sauce, which is prepared by mixing raw materials of chilli, red heart radish, broad bean, soybean, aginomoto, salt and oil according to an effective ratio. The chilli, the red heart radish, the broad bean and the soybean are all fermented. The chilli sauce has the advantages of simple preparation method, simple equipment and convenient industrial production on a large scale; the chilli sauce has the quality guarantee period between 12 and 18 months at normal temperature, crisp mouthfeel, bright red color and authentic biting taste, and is pure natural product according to the raw materials and the process flow, is not added with any additive or pigment, has rich nutrients and more effectively ensures the health of consumers.

Description

technical field [0001] The invention relates to a condiment and a preparation method thereof, in particular to a vegetable chili sauce and a preparation method thereof. Background technique [0002] Chili sauce is not only popular in many areas of our country, but a trend of eating chili sauce has also risen in the United States in recent years, and more and more people have begun to praise the healthy diet of chili sauce. The latest research found that chili sauce not only contains less calories, but also can suppress hunger. Women who add two spoons of chili sauce to their meals absorb much less calories and fat than those who do not eat chili sauce. Make women who eat chili sauce slimmer; chili sauce can also strengthen muscles, and the curcumin in chili sauce can help muscles return to normal after a lot of exercise; eating chili sauce can also make thinking quick and improve intelligence. The curcumin in it can also help the brain to clean up, thereby effectively preve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 周红
Owner 周红
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