Fermented tomato chilli sauce and production method thereof

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...

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 grinder; then pump the minced raw and auxiliary materials into the concentration pot, add salt and stir well, heat the temperature to 70-98°C, add acetic acid, vacuum degree 0.05-0.08MPa, Brix ? From 9.5 to 11.5, salt and acetic acid are 5-25 kg and 1-3 liters respectively; raw and auxiliary materials are manually sorted, cleaned, and pretreated after the acceptance of raw and auxiliary materials; the prepared sauce is pumped into the balance tank and circulated by a tubular heater Preheating; sterilization after filling and sealing, cooling and packaging for storage

[0004] However, the related technology does not include fermentation and other parts to improve and retain flavor

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