Chilli sauce and making process thereof

A production process, technology of chili sauce, applied in the direction of food preparation, application, food science, etc., can solve the problem of non-standard products, and achieve the effect of low cost, good taste and high nutritional value

Inactive Publication Date: 2011-05-25
艾海提·阿不都热合曼
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] According to market analysis, the current chili sauce seasoning food mainly has the following mentality: use local fresh red pepper as raw material, high red pigment content, fine sauce body, red color, but it must be fermented and concentrated before adding preservatives, so the product non-natural foods

Method used

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  • Chilli sauce and making process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Yak Beef Flavored Chili Sauce

[0023] Formula: 16% pepper, 47.9% rapeseed oil, 16% garlic, 16% dried yak meat, 1.6% ginger, 1.6% chili pepper, 0.15% piyazi, 0.75% edible salt;

[0024] Ingredients: 20 kg of pepper, 60 kg of rapeseed oil, 20 kg of garlic, 20 kg of dried yak meat, 2 kg of ginger, 2 kg of Chaotian pepper, 0.2 kg of Piyazi, 1 kg of edible salt;

[0025] Such as figure 1 Shown, the chili sauce of above-mentioned formula, its manufacture process is as follows:

[0026] (1) Weigh the ingredients according to the formula of the claim;

[0027] (2) Then select the peppers, dry the peppers, pull out the seeds of the dried peppers, wash and crush them;

[0028] (3) Mix the peppers in the above step (2) with the rest of the weighed ingredients, splash the oil, and sterilize by X-ray;

[0029] (4) After filling the ingredients in the above step (3), carry out secondary sterilization.

[0030] The degree of crushing in the step (2) is 0.3 mm in diameter.

[00...

Embodiment 2

[0036] Garlic Spicy Chilli Sauce

[0037] Formula: 16% pepper, 47.9% rapeseed oil, 16% garlic, 16% dried yak meat, 1.6% ginger, 1.6% chili pepper, 0.15% piyazi, 0.75% edible salt;

[0038] Ingredients: 20 kg pepper, 50 kg rapeseed oil, 20 kg garlic, 3 kg ginger, 1.5 kg salt, 0.1 kg pepper, 2 kg ginger, 4 kg Chaotian pepper, 2 kg Piyazi;

[0039] Pepper→picking→drying→pulling seeds→cleaning→crushing→ingredients→oil splashing→X-ray sterilization→filling→secondary sterilization (80°C-100°C)→labeling (85-90°C)→finished product→import.

[0040] This recipe is the same as that of yak chili sauce, and the yak meat-flavored chili sauce can be mixed with yak meat on the original recipe.

[0041] Ingredients: Ingredients: 20kg pepper, 60kg rapeseed oil, 20kg garlic, 20kg yak jerky, 2kg ginger, 2kg chaotian pepper, 0.2kg Piyazi, 1kg edible salt

[0042] Formula: 16% pepper, 47.9% rapeseed oil, 16% garlic, 16% dried yak meat, 1.6% ginger, 1.6% pepper, 0.15% piyazi, 0.75% edible salt.

...

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Abstract

The invention discloses chilli sauce and a making process thereof. According to taste demands of Moslems at home and abroad, a formula with delicious taste, good mouthfeel and different sauce flavors is developed, and chilli is dried and crushed to keep the nutritional components of the chilli to the maximum; meanwhile, due to the unique formula, thick garlic flavor and yak meat smell are generated, the product quality is improved, and the product is low in cost, delicious in taste, good in mouthfeel, thick in sauce flavor, safe, sanitary, convenient, and high in nutritional value, and is suitable for the mouthfeel of the Moslems. Preservatives are not used in the production process; the nutritional components of the bright red chilli are kept to the maximum; and the retention period of the product is 18 months.

Description

technical field [0001] The invention relates to a food formula and a production method, in particular to a chili sauce and a production process, belonging to the field of food production and processing. Background technique [0002] As people's consumption concepts gradually change to safe, hygienic, nutritious, and convenient foods, chili sauce has also become a must-have seasoning food for people. Very little chili sauce. [0003] According to market analysis, the current chili sauce seasoning food mainly has the following mentality: use local fresh red pepper as raw material, high red pigment content, fine sauce body, red color, but it must be fermented and concentrated before adding preservatives, so the product It is not a pure natural food. Contents of the invention [0004] In order to solve the above-mentioned problems, the present invention provides a kind of chili sauce and its production process. According to the needs of the tastes of Muslims at home and abro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 艾海提・阿不都热合曼巴音克西克
Owner 艾海提·阿不都热合曼
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