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Chili sauce and preparation method thereof

A technology of chili sauce and dried chili, which is applied in the field of food processing, can solve the problems of short storage period of water-made chili sauce, damage to the taste of the product, and long storage period, and achieve the effect of unique flavor, good taste and long storage period

Active Publication Date: 2014-08-06
福建家夫人食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are two types of chili sauce: oil-based and water-based. Oil-based chili sauce is mainly made of raw materials such as chili and edible oil. The product has a fragrance of chili oil, is easy to store, and has a long shelf life, but the cost is high
Water-based chili sauce is mainly made by fermenting water and chili peppers. It is bright red in color and produces lactic acid, which can promote appetite. However, water-based chili sauce has a short shelf life, and preservatives need to be added to prolong the shelf life, thereby destroying the taste of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0067] The preparation method of chili sauce of the present invention, it may further comprise the steps:

[0068] 1) Weigh the raw materials and pretreat the raw materials;

[0069] A: Sorting the dried peppers, removing the stems, cleaning, drying, and grinding;

[0070] B: Ginger is sorted, cleaned, cut into pieces, and dried;

[0071] C: Garlic sorting, peeling, cleaning, and drying;

[0072] D: Sorting black sesame seeds, cleaning, and frying for 30 minutes;

[0073] E: Peanut kernels are washed, dried and fried;

[0074] F: tremella sorting, cleaning, drying, grinding;

[0075] H: Heat the rice wine at 90-95°C for 16-24min;

[0076] 2) Mix the raw materials pretreated in step 1) and put them into a water mill for grinding to obtain a powder with a mesh size of 100 mesh or more. Stir the powder evenly and place it for five days;

[0077] 3) Put the powder treated in step 2) into a water boiling pot, and boil it at 90-98°C for 1.5-2.5 hours to obtain a viscous chili ...

Embodiment 1

[0080] The preparation method of chili sauce of the present invention, it may further comprise the steps:

[0081] 1) First weigh the raw materials according to the following formula,

[0082] Dried chilli 25%;

[0083] Rice wine (16% alcohol) 50%;

[0084] Ginger 5%;

[0085] Garlic 5%;

[0086] 5% peanut kernels;

[0087] Black sesame 1%;

[0088] Tremella 4%;

[0089] Salt 4.3%;

[0090] MSG 0.7%.

[0091] 2) Pretreatment of raw materials;

[0092] A: Sorting the dried peppers, removing the stems, cleaning, drying, and grinding;

[0093] B: Ginger is sorted, cleaned, cut into pieces, and dried;

[0094] C: Garlic sorting, peeling, cleaning, and drying;

[0095] D: Sorting black sesame seeds, cleaning, and frying for 30 minutes;

[0096] E: Peanut kernels are washed, dried and fried;

[0097] F: Tremella sorting, cleaning, drying, and grinding into a powder with a mesh size of 150 mesh or more;

[0098] H: Choose rice wine that has been kept for more than one yea...

Embodiment 2

[0103] The preparation method of chili sauce of the present invention, it may further comprise the steps:

[0104] 1) First weigh the raw materials according to the following formula,

[0105] Dried chilli 15%;

[0106] Rice wine (20% alcohol) 65%;

[0107] Ginger 3%;

[0108] Garlic 5%;

[0109] 3% peanut kernels;

[0110] Black sesame 3%;

[0111] Tremella 2%;

[0112] Salt 3.7%;

[0113] MSG 0.3%.

[0114] 2) Pretreatment of raw materials;

[0115] A: Sorting the dried peppers, removing the stems, cleaning, drying, and grinding;

[0116] B: Ginger is sorted, cleaned, cut into pieces, and dried;

[0117] C: Garlic sorting, peeling, cleaning, and drying;

[0118] D: Sorting black sesame seeds, cleaning, and frying for 30 minutes;

[0119] E: Peanut kernels are washed, dried and fried;

[0120] F: Tremella sorting, cleaning, drying, and grinding into a powder with a mesh size of 150 mesh or more;

[0121] H: Choose rice wine that has been kept for more than one y...

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PUM

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Abstract

The invention discloses chili sauce which comprises the following components: dried chilies, rice wine, gingers, garlic, peanut kernels, black sesame, tremella, salt and monosodium glutamate. A preparation method for the chili sauce comprises the following steps: 1), weighing raw materials and preprocessing the raw materials; 2), mixing and grinding the preprocessed raw materials to obtain powder with more than 100 meshes, and fermenting the powder for five days; 3), boiling the fermented powder in a boiling pot to obtain a viscous and dense chili sauce product; and 4), filling a package bag with the chili sauce product to form an extruded package product. The chili sauce prepared by the method is long in storage period, does not need to be added with other preservatives, is green and healthy, and can be better and better in mouth feel along with prolongation of the storage period; and the chili sauce prepared by the method is added with the tremella, so that the prepared chili sauce not only is smooth and thick in mouth feel but also has the effects of clearing away heat and discharging fire.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a chili sauce and a preparation method thereof. Background technique [0002] At present, various chili sauces are popular on the market, and chili sauce has become one of the food that goes with food in people's daily life. It has the functions of antipyretic and analgesic, increasing appetite, invigorating stomach and spleen, dispelling rheumatism, preventing cancer, reducing fat and losing weight. At present, there are two types of chili sauce: oil-based and water-based. The oil-based chili sauce is mainly made from raw materials such as chili and edible oil. Water-based chili sauce is mainly made by fermenting water and peppers. It is bright red in color and produces lactic acid, which can promote appetite. However, water-based chili sauce has a short shelf life, and preservatives need to be added to prolong the shelf life, thereby destroying the taste of the product. Conten...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/30A23L1/218A23L33/10A23L33/105
Inventor 谢长春
Owner 福建家夫人食品有限公司
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