Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Production method for improving flavor of chili sauce

A production method and technology of chili sauce, applied in application, food preparation, food science, etc., to achieve the effect of enriching varieties, alleviating irritation, and ensuring hygienic indicators

Active Publication Date: 2013-03-20
GUANGDONG MEIWEIXIAN FLAVORING & FOOD
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the strong pungent taste of chili also makes some people "daunted"

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Production method for improving flavor of chili sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1) Pretreatment of raw materials: first remove the stems of peppers and wash them, peel and wash the garlic, and then chop the peppers and garlic;

[0022] 2) Weighing according to the formula: weigh 5kg of pepper, 0.8kg of garlic, 0.8kg of white sugar, 0.8kg of edible salt, 0.3kg of vinegar, 0.3kg of starch, and 3.5kg of water;

[0023] 3) The starch is fully dissolved with 1.5kg of water for later use;

[0024] 4) Sauce embryo making: Stir and mix the materials evenly;

[0025] 5) Making semi-finished sauce: heat the sauce embryo to boiling, keep boiling for 3 minutes, turn off the steam, and make semi-finished sauce;

[0026] 6) Bottle the semi-finished sauce and screw the cap;

[0027] 7) bottled and capped chilli sauce is put into autoclave;

[0028] 8) Heat to 105-110°C in an autoclave for 10-15 minutes, then cool to 50°C and take out of the pot.

Embodiment 2

[0030] The difference between Example 2 and Example 1 is that 0.05kg of minced ginger is added in step 2), heated to 110-125°C in a pressure cooker in step 8) and kept for 5-10 minutes, then cooled to 50°C, and taken out of the pot.

[0031] The chili sauce produced in Example 1 and Example 2 has an attractive color, a spicy but mellow taste, and a more perfect combination of the aroma of chili and garlic, which has a special taste.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the technical field of condiment production and particularly relates to a production method for improving the flavor of chili sauce. The production method for improving the flavor of chili sauce is characterized by successively comprising the following steps: according to a formula amount, weighing raw materials; preparing a sauce blank; performing primary cooking to obtain semi-finished product sauce; bottling the semi-finished product sauce; and capping and carrying out secondary cooking to obtain the finished product sauce, wherein the secondary cooking is finished in an autoclave by heating to 105-125DEG C which is maintained for 5-25 minutes. Compared with the prior art, the production method for improving the flavor of the chili sauce has the following advantages: a method of carrying out secondary cooking based on high-pressure heating is adopted, so that strong irritation on the taste of the chili sauce is alleviated while the spicy taste of the chili is reserved, therefore the taste is soft.

Description

technical field [0001] The invention belongs to the technical field of condiment production, in particular to a production method for improving the flavor of chili sauce. Background technique [0002] Capsicum is a plant of the family Solanaceae Capsicum. The fruit of the pepper has a spicy taste because of the capsaicin contained in the peel, which can increase appetite. The content of vitamin C in the pepper ranks first among vegetables. Chili is a vegetable and condiment that people love very much. Capsicum is loved by people because of its functions such as sterilization, antisepsis, seasoning, nutrition, and cold repelling, and has become a favorite food of people in some areas of my country. But the strong stimulating taste of chili also makes some people "daunted". Therefore, keeping the hot taste of capsicum while reducing its strong irritation can meet the demand of specific groups of people for capsicum and expand the consumption group of capsicum sauce. Conten...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/212A23L27/60A23L19/00
Inventor 王学芳杨明泉贾爱娟吴广泉杨巧萍
Owner GUANGDONG MEIWEIXIAN FLAVORING & FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com