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Chilli sauce with tomato and preparation method thereof

A technology for chili sauce and chili, which is applied in the fields of chili sauce and its preparation, and food, can solve the problems of long fermentation period, long fermentation period of sauce blank, difficult control of fermentation conditions and the like

Active Publication Date: 2013-11-13
GUIZHOU SHENQI PHARMA RES INST
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the natural fermentation process, in order to promote the maturation of the sauce, to ensure the flavor of the traditional chili sauce and the sauce base not to deteriorate during the natural fermentation process, excessive salt is often added, which makes the fermentation period of the sauce base longer and the fermentation conditions are difficult to control. The hygienic environment in the fermentation process cannot be guaranteed; ②It is difficult to realize the problem of large-scale industrial production
Due to the influence of weather changes in natural conditions, the product quality is unstable, it is difficult to reach a consistent level, and the fermentation cycle is long, the fermented chili sauce also has serious browning problems, and the appearance quality of the product is not good, which is difficult to meet industrial production requirements

Method used

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  • Chilli sauce with tomato and preparation method thereof
  • Chilli sauce with tomato and preparation method thereof
  • Chilli sauce with tomato and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0082] Recipe: 35g pepper, 45g Xinjiang tomato, 15g ginger, 15g cooking oil, 5g sugar, 2g garlic, 0.5g salt.

[0083] Process: Make according to the following steps:

[0084] A. Preparation of chili sauce: choose a large, plump, undamaged high-quality chili and ginger, wash them, put them on a clean and oil-free chopping board, chop them into fine pieces, and pass them through a colloid mill to make them into sauce-like, fine-grained particles. Ciba chili; heat the edible oil on high heat, and control the oil temperature at 100-150°C; put the above-mentioned Ciba chili in another frying pan, quickly pour the prepared hot oil on the pepper, and keep stirring the pepper to make it evenly heated , until the pepper skin turns yellow;

[0085] B. Tomato sauce preparation: select a large, plump, undamaged high-quality Xinjiang tomato, wash it, put it on a clean and oil-free chopping board, slice it, pass it through a colloid mill to make it into a paste shape, and the particles are...

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Abstract

The invention discloses chilli sauce and a preparation method thereof. The chilli sauce is prepared from chilli, Xinjiang tomato, ginger, edible oil and flavoring. The process almost keeps such nutritional ingredients as vitamins and the like of the material, and the prepared tomato chilli saue is good in property, pure in taste, delicious, not easy to mildew, good in stability, and more suitable for the old and children to eat.

Description

Field of invention: [0001] The invention relates to tomato-added chili sauce and a preparation method thereof, belonging to the field of food technology. technical background: [0002] Along with economic development, people are more and more higher to the requirement of quality of life, also more and more higher to the requirement of condiment, and the chili sauce that is rich in nutritional value, delicious in color and fragrance becomes the requisite condiment on most people's table. The production of chili sauce in my country has a long history, but due to the natural fermentation method, there are many disadvantages. The main manifestations are: ①The problem of excessive salt content. In the natural fermentation process, in order to promote the maturation of the sauce, to ensure the flavor of the traditional chili sauce and the sauce base not to deteriorate during the natural fermentation process, excessive salt is often added, which makes the fermentation period of th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 张芝庭张涛涛
Owner GUIZHOU SHENQI PHARMA RES INST
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