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Tasty and refreshing chilli sauce and preparation method thereof

A production method and hot sauce technology, applied in the field of food industry, can solve the problems of inability to effectively satisfy people's appetite, neglect, single taste, etc., and achieve the effects of easy promotion, easy absorption and high nutritional value

Inactive Publication Date: 2012-09-19
TIANJIN LANSHI SEASONING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The mouthfeel of current commercially available garlic chili sauce is mainly spicy, and the taste is single, which can not effectively satisfy people's appetite, and thus is more and more neglected by people

Method used

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Experimental program
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Effect test

Embodiment Construction

[0013] A refreshing chili sauce, characterized in that it is made from the following raw materials according to the following weight ratio: 60Kg salted chili sauce, 15Kg soy sauce, 5Kg salty minced garlic, 1Kg green onion, 5Kg monosodium glutamate, 2Kg white sugar, and 0.1Kg edible glacial acetic acid , sodium benzoate 0.05Kg, star anise powder 0.01Kg, clove powder 0.01Kg, cinnamon powder 0.01Kg, licorice powder 0.05Kg, malt syrup 8Kg and water 3.77Kg.

[0014] The preparation method of the refreshing chili sauce is as follows: ① Grind the salted chili sauce, minced salty garlic and green onion; Then add it to the ingredients; ③ Add edible glacial acetic acid to the ingredients; ④ Stir all the ingredients evenly; ⑤ Pack.

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Abstract

The invention discloses tasty and refreshing chilli sauce. The tasty and refreshing chilli sauce is prepared from the following raw materials in part by weight: 50 to 70 parts of pickled chilli sauce, 15 to 20 parts of soy sauce, 8 to 12 parts of salty chopped garlic, 1 to 3 parts of green Chinese onion, 8 to 12 parts of monosodium glutamate, 2 to 4 parts of white granulated sugar, 0.1 to 0.3 part of edible glacial acetic acid, 0.02 to 0.06 part of sodium benzoate, 0.01 part of star aniseed powder, 0.01 part of gloves powder, 0.01 part of cinnamomi cortex pulveratus, 0.05 part of licorice powder and 8 to 12 parts of malt syrup. The tasty and refreshing chilli sauce has the advantages of low cost and scientific preparation method, reasonable formula and simplicity in popularization, high nutritional value, capacity of keeping the nutritional ingredients of chilli and garlic to the maximum extent, and fragrant, spicy and fresh mouthfeel, and the nutritional ingredients can be absorbed by a human body easily.

Description

Technical field: [0001] The invention relates to the field of food industry, in particular to a refreshing chili sauce and a preparation method thereof. Background technique: [0002] The vitamin C contained in pepper ranks first in vegetables, and 2mg of vitamin C is extracted from 1g of pepper. Peppers also contain a lot of nutrients, among which capsanthin, capsanthin, β-carotene, zeaxanthin, and yuaxanthin all have vitamin A activity. Capsaicin and capsaicin have anti-disease, anti-oxidation, and anti-aging functions, and also contain folic acid, magnesium, and potassium. In addition, there are many trace elements beneficial to the human body. After eating chili, it can promote the secretion of gastric juice, regulate appetite, increase appetite, and promote blood circulation. Properly eating more peppers can not only improve the antioxidant effect of vitamin C and reduce the cholesterol components that cause arteriosclerosis, but also prevent rheumatoid arthritis, ne...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 兰宏杰
Owner TIANJIN LANSHI SEASONING
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