Fermented tomato chilli sauce and production method thereof

A production method, the technology of tomato hot sauce, applied in the field of preparation or processing of food materials in the international patent classification A23L, can solve the problems that do not include improving and retaining flavor, and fail to see the implementation technology and products of industrial production, so as to achieve the preservation of integrity and nutrition The effect of complete ingredients and scientific preparation process

Inactive Publication Date: 2013-02-06
陈其钢
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the output of fresh tomato sauce and chili sauce as food industry products is very large. There is a kind of fermented fresh chili sauce in traditional folk self-made food that has a unique taste and flavor, but more implementation techniques and technologies in industrial production have not been seen. product
[0003] Also do not find more related improvement technologies in the published patent application, as, patent application number 200810072985 tomato hot sauce, with 200-700 kilograms of tomatoes, 200-700 kilograms of colored peppers, 50-300 kilograms of garlic, 50-300 kilograms of hot peppers ;First mince tomato, pepper and garlic with a meat grind

Method used

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  • Fermented tomato chilli sauce and production method thereof

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Embodiment Construction

[0010] The present invention will be further described below in combination with specific embodiments.

[0011] The product of the invention uses fresh pepper and tomato as main raw materials and is made through fermentation.

[0012] The production method of the present invention is as follows: select fresh red pepper, tomato and garlic, and pretreat the raw and auxiliary materials respectively; after the chili sauce is preheated and sterilized, it is cooled and poured into a fermenter, and then fermented after adding a lactic acid bacteria mixed starter and stirring. Make semi-finished fermented chili sauce; pump fermented chili sauce, tomato paste, garlic granules and salt into the concentrated pot, stir well, add acetic acid after heating to a certain temperature, pump the prepared sauce into the balance tank to preheat, Filling and sealing.

[0013] Chili and tomato raw materials can choose fresh raw materials.

[0014] Specifically, the production method in the present...

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Abstract

The invention relates to a fermented tomato chilli sauce and a production method thereof. The fermented tomato chilli sauce is manufactured by employing fresh capsicums and tomatoes as main raw materials through fermentation. The production method comprises the steps of performing rapid fermentation on the capsicums to make the capsicums produced a certain amount of flavor substances; adding raw auxiliary materials such as garlic and the like by employing capsicums and the tomatoes as the raw materials, and mixing and blending to obtain the tomato chilli sauce with unique flavor and sour savoury palatability. The tomato chilli sauce is scientific in preparation process, retains complete nutrition ingredients, and is suitable for fermented composite chilli condiments in wide markets in domestic central Asian countries, etc.

Description

technical field [0001] The invention relates to the technical field of preparation or processing of international patent classification A23L food materials, in particular to fermented tomato chili sauce and a production method thereof. Background technique [0002] At present, the output of fresh tomato sauce and chili sauce as food industry products is very large. There is a kind of fermented fresh chili sauce in traditional folk self-made food that has a unique taste and flavor, but more implementation techniques and technologies in industrial production have not been seen. product. [0003] Also do not find more related improvement technologies in the published patent application, as, patent application number 200810072985 tomato hot sauce, with 200-700 kilograms of tomatoes, 200-700 kilograms of colored peppers, 50-300 kilograms of garlic, 50-300 kilograms of hot peppers ;First mince tomato, pepper and garlic with a meat grinder; then pump the minced raw and auxiliary m...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 陈其钢
Owner 陈其钢
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