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Tender hami melon chilli sauce and processing method thereof

A technology of cantaloupe and chili sauce, which is applied in application, food preparation, food science, etc., can solve the problems of single taste and insufficient nutrition, and achieve the effect of rich nutrition, uniform cubes and increased appetite

Active Publication Date: 2012-06-06
新疆西尔丹食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention provides a kind of milk cantaloupe chili sauce and its processing method, which effectively solves the defects of single taste and insufficient nutritional components of existing chili products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: the milk cantaloupe chili sauce, which is composed of: 55.0% to 60.0% shredded pepper or diced pepper, 18.0% to 25.0% milk cantaloupe, 7.0% to 8.0% red oil, 7.0% 8.0% pepper oil, 0.8% to 1.2% sugar, 1.0% to 1.3% monosodium glutamate, 3.5% to 5.5% salt.

Embodiment 2

[0014] Embodiment 2: this milk cantaloupe chili sauce processing method, it carries out according to the following steps:

[0015] Select and rinse the dried peppers, blanching them in hot water at 90°C to 100°C for 30 to 60 seconds, then rinse, shred or dice for later use; pick, wash, pickle the required amount of milk cantaloupe Prepare to a salinity of 15% to 30%, desalinate, dice or shred milk cantaloupe to obtain milk cantaloupe diced or milk cantaloupe shreds, or pick the required amount of milk cantaloupe, wash and dry until the water content is 15%-40% , rehydration, rinsing, dicing or shredding to obtain milk cantaloupe diced or milk cantaloupe shreds; red oil is to heat rapeseed oil to 220°C to 230°C, add onion and fry until yellow when it is cooled to 200°C to 210°C When the oil is cooled to 80°C to 95°C, add chili noodles and fry until red, then filter out to get red oil, in which the weight ratio of rapeseed oil to onion and chili noodles is 100:2 to 5 : 0.5 ...

Embodiment 3

[0016] Example 3, the difference from Example 2 is that in Example 3, red oil is added after the milk cantaloupe chili sauce obtained in Example 2 is put into a container, and a red oil layer is formed on the top layer of the milk cantaloupe chili sauce to preserve quality and freshness. role.

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PUM

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Abstract

The invention relates to the technical field of foods, in particular to a tender hami melon chilli sauce and a processing method thereof. The tender hami melon chilli sauce comprises the following raw materials in percentage by weight: 55.0-60.0% of shredded or diced chilli, 18.0-25.0% of tender hami melon, 7.0-8.0% of red oil, 7.0-8.0% of zanthoxylum oil, 0.8-1.2% of white sugar, 1.0-1.3% of gourmet powder and 3.5-5.5% of table salt. In the invention, tender hami melon as a rich resource is effectively utilized to ensure that the tender hami melon chilli sauce has the unique faint scent and the melodious and slightly sweet taste of the tender mami melon as well as the characteristics of appetizing and rich nutrition of the chilli; visually, the tender hami melon chilli sauce is red and green and the dices are even so that the appetite of the eaters is greatly increased; and the tender hami melon chilli sauce is suitable for all people and has the shelf life of 10-18 months.

Description

technical field [0001] The invention relates to the technical field of food, and relates to milk cantaloupe chili sauce and a processing method thereof. Background technique [0002] According to investigations, the taste of chili products currently on the market is relatively single, and the nutritional ingredients are not rich enough, which greatly affects consumers' consumption of such products. [0003] In the initial stage of growth of Xinjiang’s specialty Hami melon, in order to ensure the quality of the Hami melon, the melon farmers knocked off the milk melon (that is, the milk Hami melon) produced on the same melon seedling. Due to the lack of utilization of the milk melon, the abolished milk melon was basically not reused. Place it in the field and let it rot, causing great waste. Contents of the invention [0004] The invention provides a milk cantaloupe chili sauce and a processing method thereof, which effectively solves the defects of single taste and insuffi...

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 宏程
Owner 新疆西尔丹食品有限公司
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