Method for processing freshness retaining chili sauce

A processing method and technology of chili sauce, which is applied in the field of fresh-keeping chili sauce processing, can solve the problems of excessive salt ratio, affecting taste and quality, etc., and achieve the effect of pure taste and no chemical preservatives

Inactive Publication Date: 2012-10-31
ZUNYI LAHAHA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are various processing methods for chili products, such as bad chili, fresh pickled chili and chili sauce, etc. In order to prolong the shelf life and solve the freshness problem, it is generally necessary to add chemical preservatives or increase the proportion of salt, which will affect it. taste and quality

Method used

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Embodiment Construction

[0006] The first is the selection of ingredients. The main ingredient is the fresh red pepper fruit of Suiyang fresh red Chaotian pepper produced locally in Suiyang, the "Hometown of Chinese Peppers", and it is the first batch of fresh red pepper fruit that matures in August every year. The ingredients are green onions, minced meat made of lean meat from fresh pork, salt and high-quality rapeseed oil. The weight ratio of the above-mentioned main ingredients to the ingredients: unit kg, red pepper fresh fruit 100, green onion 8, minced meat 10, salt 4, high-quality rapeseed oil 25. The specific processing method is: first remove the stalk of the bright red pepper fruit, wash and drain the water, this process should be dried in the shade and not directly exposed to the sun; the green onion should also be washed and drained, and the washed and drained pepper fruit and green onion should be chopped and added. After the salt is mixed, the stone mill is manually ground to make a sau...

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Abstract

The invention discloses a method for processing freshness retaining chili sauce. In the processing method, the freshness retaining chili sauce is chili sauce which is prepared by adding shallot, meat, salt and rapeseed oil into fresh chili fruit serving as the main material and has a quality guarantee period of at least two years. The freshness retaining chili sauce consists of the following raw materials in parts by weight: 100 parts of fresh chili fruit, 8 parts of shallot, 10 parts of meat, 4 parts of salt and 25 parts of rapeseed oil. The method comprises the following processing steps: 1, chopping the prepared fresh chili fruit and the shallot, uniformly mixing the chopped fresh chili fruit and shallot with the salt, and grinding to obtain sauce; and 2, adding the rapeseed oil into a pot, heating to 100-110 DEG C, adding the ground sauce, boiling on soft fire for 60 minutes, adding the meat, boiling for 30 minutes, taking out, cooling and packaging into a bottle. The method adopting the technology has the advantages that the chili sauce is pure in flavor, faint and delicious and does not contain chemical preservative; and the quality guarantee period is more than 2 years.

Description

technical field [0001] The invention relates to the technical field of processing and freshness preservation of foods and non-staple foodstuffs, in particular to a processing method of fresh-keeping chili sauce that can preserve quality and freshness for a long period of time. Background technique [0002] There are various processing methods for chili products, such as bad chili, fresh pickled chili and chili sauce, etc. In order to prolong the shelf life and solve the preservation problem, it is generally necessary to add chemical preservatives or increase the proportion of salt, which will affect it. taste and quality. Contents of the invention [0003] The purpose of the present invention is: provide a kind of processing method of fresh-keeping chili sauce, make the salt content in the chili sauce lower, and do not add other anticorrosion additives, and the shelf life is longer, the purpose of pure taste. [0004] A processing method for fresh-keeping chili sauce, whi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 胥忠林
Owner ZUNYI LAHAHA FOOD
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