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Nutritional chilli sauce and preparation method thereof

A production method, the technology of chili sauce, applied in the field of food industry, can solve the problems of single taste, neglect, lack of health care effect, etc., and achieve the effect of high nutritional value and easy absorption

Inactive Publication Date: 2011-05-11
TIANJIN LANSHI SEASONING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The hot sauce currently available in the market is generally made by directly adding chili peppers after being crushed, which cannot completely extract the nutritional components of chili peppers, so it only has the function of seasoning, but lacks the effect of health care.
At present, people no longer pursue a single-flavored chili sauce, and pay more attention to nutritional value
And the mouthfeel of these chilli sauces is based on spicy, and taste is single, can not satisfy people's appetite effectively, thereby more and more are subjected to people's neglect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: a kind of preparation method of nutritious chilli sauce is:

[0013] 1. Preparation:

[0014] 1. Make chili extract according to the following steps: ①Crush the dried chili; ②Put the chili powder and solvent edible alcohol into the extraction tank; ③Heat to 60°C and extract for 3 hours; ④Release the solvent and extract three times; ⑤ concentrating the solvent in vacuo; ⑥ concentrating to generate capsicum extract.

[0015] 2. Wash the commercially-bought carrots with clean water, cook until soft and rotten, crush them into carrot sauce with a grinder, and set aside; grind the salted chili sauce, smash garlic into sauce, and set aside.

[0016] 2. Taking materials: Take 20 kg of salted chili sauce, 10 kg of carrot sauce, 10 kg of malt syrup, 2 kg of salt, 1 kg of monosodium glutamate, 0.5 kg of soybean fiber, 0.1 kg of edible glacial acetic acid, 5 kg of salad oil, and 1 kg of sesame oil , 1 kg of concentrated carrot juice, 1 kg of chili extract, 1 kg of ...

Embodiment 2

[0018] Embodiment 2: a kind of preparation method of nutritious chilli sauce is:

[0019] 1. Preparation:

[0020] 1. Make chili extract according to the following steps: ①Crush the dried chili; ②Put the chili powder and solvent edible alcohol into the extraction tank; ③Heat to 60°C and extract for 3 hours; ④Release the solvent and extract three times; ⑤ concentrating the solvent in vacuo; ⑥ concentrating to generate capsicum extract.

[0021] 2. Wash the commercially-bought carrots with clean water, cook until soft and rotten, crush them into carrot sauce with a grinder, and set aside; grind the salted chili sauce, smash garlic into sauce, and set aside.

[0022] 2. Taking materials: take 40 kg of salted chili sauce, 30 kg of carrot sauce, 30 kg of malt syrup, 10 kg of salt, 15 kg of monosodium glutamate, 5 kg of soybean fiber, 2 kg of edible glacial acetic acid, 20 kg of salad oil, and 15 kg of sesame oil , 5 kg of concentrated carrot juice, 5 kg of chili extract, 5 kg of ...

Embodiment 3

[0024] Embodiment 3: a kind of preparation method of nutritious chilli sauce is:

[0025] 1. Preparation:

[0026] 1. Make chili extract according to the following steps: ①Crush the dried chili; ②Put the chili powder and solvent edible alcohol into the extraction tank; ③Heat to 60°C and extract for 3 hours; ④Release the solvent and extract three times; ⑤ concentrating the solvent in vacuo; ⑥ concentrating to generate capsicum extract.

[0027] 2. Wash the commercially-bought carrots with clean water, cook until soft and rotten, crush them into carrot sauce with a grinder, and set aside; grind the salted chili sauce, smash garlic into sauce, and set aside.

[0028] 2. Materials: Take 35 kg of salted chili sauce, 20 kg of carrot sauce, 20 kg of malt syrup, 6 kg of salt, 10 kg of monosodium glutamate, 1 kg of soybean fiber, 0.7 kg of edible glacial acetic acid, 10 kg of salad oil, and 5 kg of sesame oil , 1 kg of concentrated carrot juice, 1 kg of chili extract, 1 kg of garlic,...

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PUM

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Abstract

The invention relates to nutritional chilli sauce, which comprises the following components in part by weight: 20 to 40 parts of salted chilli sauce, 10 to 30 parts of carrot sauce, 10 to 30 parts of malt syrup, 2 to 10 parts of table salt, 1 to 15 parts of monosodium glutamate, 0.5 to 5 parts of soybean fiber, 0.1 to 2 parts of edible glacial acetic acid, 5 to 20 parts of salad oil, 1 to 15 parts of sesame oil, 1 to 5 parts of carrot concentrate and 1 to 5 parts of chilli extract. The invention has the advantages that: the nutritional chilli sauce furthest keeps the nutritional ingredients of chilli, has the nutritional value of carrot, is easily absorbed by human bodies, is natural, environmental-friendly and healthy, and has high nutritional value.

Description

Technical field: [0001] The invention relates to the field of food industry, in particular to a nutritious hot sauce and a preparation method thereof. Background technique: [0002] The vitamin C contained in pepper ranks first in vegetables, and 2mg of vitamin C is extracted from 1g of pepper. Peppers also contain a lot of nutrients, among which capsanthin, capsanthin, β-carotene, zeaxanthin, and yuaxanthin all have vitamin A activity. Capsaicin and capsaicin have anti-disease, anti-oxidation, and anti-aging functions, and also contain folic acid, magnesium, and potassium. In addition, there are many trace elements beneficial to the human body. After eating chili, it can promote the secretion of gastric juice, regulate appetite, increase appetite, and promote blood circulation. Properly eating more peppers can not only improve the antioxidant effect of vitamin C and reduce the cholesterol components that cause arteriosclerosis, but also prevent rheumatoid arthritis, neur...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/30A23L33/105
Inventor 兰宏杰
Owner TIANJIN LANSHI SEASONING
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