Non-stewed composite hot and spicy sauce and preparation technique thereof

A preparation process and composite technology, applied in the field of daily edible condiments, can solve the problems of affecting the nutrition, color and taste of the finished sauce, unable to guarantee safe sterilization, complicated production process, etc. The effect of high safety

Active Publication Date: 2013-05-22
SICHUAN PROVINCE GRANVILLE STAR FOOD LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many varieties of spicy sauces currently available in the market. The raw materials include capsicum, vegetable oil and spices, etc., and different raw materials and different ratios are used to obtain finished sauces with various tastes, which are popular with the public. Both use the boiling method, which makes the production process complicated, time-consuming, waste of manpower, high energy consumption, and can not guarantee the safety of sterilization; moreover, it is easy to cause the loss of nutrients during the boiling process, the color of raw materials becomes darker, and the umami taste becomes lower, etc. Phenomenon that affects the nutrition, color and taste of the finished sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The non-boiled compound spicy sauce comprises capsicum, soy sauce, edible vegetable oil and auxiliary materials, and the weight ratio of each component is:

[0023] chilli 50,

[0024] soy sauce 39,

[0025] Edible vegetable oil 1.9,

[0026] Excipients 9.1;

[0027] The auxiliary materials include spices, monosodium glutamate and salt.

[0028] The spices include prickly ash, pepper and star anise.

[0029] The preparation technology of described non-boiling compound type spicy sauce, it may further comprise the steps:

[0030] A. Take some raw materials and select them to remove agglomerated and mildewed raw materials;

[0031] B. Sterilize the selected raw materials at a temperature of 95-100°C for 7 minutes;

[0032] C, pulverize the sterilized raw materials in the pulverizer;

[0033] D. Take each raw material component according to the above weight ratio, add soy sauce, edible vegetable oil and auxiliary materials to the pulverized pepper and prepare them, ...

Embodiment 2

[0039] The non-boiled compound spicy sauce comprises capsicum, soy sauce, edible vegetable oil and auxiliary materials, and the weight ratio of each component is:

[0040] chilli 50,

[0041] soy sauce 34,

[0042] edible vegetable oil 3,

[0043] Excipients 9.1;

[0044] The auxiliary materials include spices, monosodium glutamate and salt.

[0045] The spices include prickly ash, pepper and star anise.

[0046] The preparation technology of described non-boiling compound type spicy sauce, it may further comprise the steps:

[0047] A. Take some raw materials and select them to remove agglomerated and mildewed raw materials;

[0048] B. Sterilize the selected raw materials at a temperature of 95-100°C for 6.5 minutes;

[0049] C, pulverize the sterilized raw materials in the pulverizer;

[0050] D. Take each raw material component according to the above weight ratio, add soy sauce, edible vegetable oil and auxiliary materials to the pulverized pepper and prepare them, ...

Embodiment 3

[0056] The non-boiled compound spicy sauce comprises capsicum, soy sauce, edible vegetable oil and auxiliary materials, and the weight ratio of each component is:

[0057] chilli 45,

[0058] soy sauce 39,

[0059] edible vegetable oil 1,

[0060] Excipient 7;

[0061] The auxiliary materials include spices, monosodium glutamate and salt.

[0062] The spices include prickly ash, pepper and star anise.

[0063] The preparation technology of described non-boiling compound type spicy sauce, it may further comprise the steps:

[0064] A. Take some raw materials and select them to remove agglomerated and mildewed raw materials;

[0065] B. Sterilize the selected raw materials at a temperature of 95-100°C for 5 minutes;

[0066] C, pulverize the sterilized raw materials in the pulverizer;

[0067] D. Take each raw material component according to the above weight ratio, add soy sauce, edible vegetable oil and auxiliary materials to the pulverized pepper and prepare them, so th...

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PUM

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Abstract

The invention discloses non-stewed composite hot and spicy sauce, which comprises, by weight, 45-55 parts of chilies, 34-44 parts of soy sauce, 1-3 parts of edible vegetable oil and 7-11 parts of minor ingredients, wherein the minor ingredients include spices, monosodium glutamate and salt. The invention further discloses a preparation technique of the non-stewed composite hot and spicy sauce. The non-stewed composite hot and spicy sauce has the advantages that safety is high, the non-stewed composite hot and spicy sauce is original ecological green organic food, and all indexes meet the requirements of national standards. A stewing step is omitted, loss of nutritional value of raw materials is avoided, the color and the taste of the raw materials are unchanged, the non-stewed composite hot and spicy sauce is more delicious and spicy, tastes good and has good color, preparation steps are simplified, the preparation technique is simple and unique, operation is convenient, short time isconsumed, and energy consumption is reduced. By means of early-stage sterilization, sterile production in both formula and process is ensured.

Description

technical field [0001] The invention relates to the technical field of daily edible condiments, in particular to a non-boiled compound spicy sauce and a preparation process thereof. Background technique [0002] There are many varieties of spicy sauces currently available in the market. The raw materials include capsicum, vegetable oil and spices, etc., and different raw materials and different ratios are used to obtain finished sauces with various tastes, which are popular with the public. Both use the boiling method, which makes the production process complicated, time-consuming, waste of manpower, high energy consumption, and can not guarantee the safety of sterilization; moreover, it is easy to cause the loss of nutrients during the boiling process, the color of raw materials becomes darker, and the umami taste becomes lower, etc. phenomenon, affecting the nutrition, color and taste of the finished sauce. Contents of the invention [0003] The purpose of the present i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 蹇福华
Owner SICHUAN PROVINCE GRANVILLE STAR FOOD LTD
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