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Method for making hot pepper-pumpkin sauce

A production method and technology of pumpkin sauce, applied in the direction of food preparation, application, food science, etc., can solve the problem of single variety, etc., and achieve the effect of unique taste, rich nutrition and wide application

Inactive Publication Date: 2012-02-08
湖南兴薇农业发展有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing pumpkin sauce is mostly made of pumpkin as the main raw material through cooking, sauce making, blending and other processes. The taste is mainly sweet and the variety is single.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Take 60kg of pumpkin puree and 1kg of salt, pour 12kg of boiling water and stir, then add 100kg of chili sauce and 12kg of vegetable oil, heat to 90°C, stir continuously during heating to avoid burning, transfer to a clean container for later use, and use colloid for the heated sauce Grind the paste twice until the paste is fine and uniform, and sterilize at 95°C for 18 minutes after bottling to get the finished product.

Embodiment 2

[0019] Take 150kg of pumpkin puree and 10kg of salt, pour 20kg of boiling water and stir, then add 100kg of chili sauce and 20kg of vegetable oil, heat to 100°C, stir continuously during heating to avoid burning, transfer to a clean container for later use, and use colloid for the heated sauce Grind the paste three times until the paste is fine and uniform, and sterilize at 100°C for 12 minutes after bottling to get the finished product.

Embodiment 3

[0021] Take 100kg of pumpkin puree and 5kg of salt, pour 15kg of boiling water and stir, then add 100kg of chili sauce and 15kg of vegetable oil, heat to 95°C, stir continuously during heating to avoid burning, transfer to a clean container for later use, and use colloid for the heated sauce Grind the sauce twice until the paste is fine and uniform, and sterilize at 98°C for 15 minutes after bottling to get the finished product.

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Abstract

The invention discloses a method for making hot pepper-pumpkin sauce. The method comprises the following steps of: preparing a hot pepper blank obtained by curing fresh hot pepper serving as a major raw material into hot pepper sauce; peeling, fresh pumpkin serving as a major raw material, chopping and cooking into pumpkin paste; dissolving the pumpkin paste and table salt with boiled water; uniformly mixing with the hot pepper sauce and vegetable oil; and heating, homogenizing, filling, sterilizing and performing other procedures to obtain a finished product. The hot pepper-pumpkin sauce prepared with a process disclosed by the invention is fine and thick, has unique flavors of pumpkin and fermented hot pepper and rich nutrition, is ready to eat, can be cooked for eating, and can be widely applied to noodle filling blending, dipping, seafood and freshwater fish dipping, barbecue smearing, cooking and seasoning of dishes, and the like.

Description

technical field [0001] The invention relates to a compound seasoning sauce and a processing method thereof, in particular to a processing method of chili pumpkin sauce with sweet and spicy taste, which is made by using chili and pumpkin as main raw materials according to technological processes such as sauce making, blending, and homogenization. . Background technique [0002] Sauce is one of the important condiments in daily life. According to the different raw materials used in production, it can be roughly divided into noodle sauce, yellow sauce, sweet rice sauce, broad bean sauce, chili sauce, peanut butter, sesame sauce, caviar, Tempeh, jam, vegetable paste, shrimp paste and meat paste. Compound seasoning sauce is based on soy sauce, noodle sauce, chili sauce, etc., and is mixed with a variety of other auxiliary materials in a certain proportion. It is favored by consumers for its unique taste and convenient consumption. At present, there are many kinds of compound s...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
Inventor 金阳海罗薇夏延斌胡璇
Owner 湖南兴薇农业发展有限公司
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