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Pepper sauce powder

A technology for chili sauce and chili powder is applied in the field of condiments and chili sauce powder, and can solve the problems of poor quality stability, complicated production methods, and obstacles to the popularization of sauce products.

Inactive Publication Date: 2014-02-05
HARBIN AIKEER FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional production method of sauce is relatively complicated. Generally, raw beef soup, chicken broth, vegetable soup, milk, yoghurt, oil and vinegar are used as raw materials. It takes a long time and multi-step operations by the chef to make it. , high technical requirements, many types of raw materials required, large influence of human factors, and poor quality stability, which seriously hinder the popularization of sauce products to people's dining tables

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Raw material ratio (parts by weight)

[0012] Maltodextrin 40, glucose 30, whole egg powder 15, chili powder 15, pregelatinized starch 10, edible salt 5, pepper 0.8, powdered monosodium glutamate 0.4.

[0013] Production method: Weigh maltodextrin, glucose, whole egg powder, chili powder, pregelatinized starch, edible salt, pepper, and powdered monosodium glutamate according to the formula ratio, and mix well.

Embodiment 2

[0015] Raw material ratio (parts by weight)

[0016] Maltodextrin 30, glucose 20, whole egg powder 10, chili powder 10, pregelatinized starch 5, edible salt 3, pepper 0.5, powdered monosodium glutamate 0.2.

[0017] Preparation method: with embodiment 1.

Embodiment 3

[0019] Raw material ratio (parts by weight)

[0020] Maltodextrin 35, glucose 25, whole egg powder 13, chili powder 12, pregelatinized starch 8, edible salt 4, pepper 0.7, powdered monosodium glutamate 0.3.

[0021] Preparation method: with embodiment 1.

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PUM

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Abstract

The invention provides pepper sauce powder. The pepper sauce powder comprises the following components in parts by weight: 30-40 parts of maltodextrin, 20-30 parts of glucose, 10-15 parts of full egg powder, 10-15 parts of pepper powder, 5-10 parts of pregelatinized starch, 3-5 parts of edible salt, 0.5-0.8 part of ground pepper and 0.2-0.4 part of powdery aginomoto. The pepper sauce powder is used for preparing pepper sauce simply, conveniently and rapidly, wherein the apple sauce is prepared by only uniformly mixing pepper sauce powder with quantitative hot water or cold water, and beating appropriately. The preparation working procedure is simplified; the technical requirement is lowered; conditions are created for popularizing sauce products to food of common people.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to condiments, in particular to chili sauce powder. Background technique [0002] Sauce, the name comes from the transliteration of English Sauce, which is a liquid or semi-liquid sauce made from old soup, oil, vegetables, fruits and seasonings. Sauce plays a very important role in the change of dishes in western food. It can change the style of dishes, enhance the taste of dishes, improve the appearance and color of dishes, etc., and hot sauce can also play a role in keeping dishes warm. [0003] Sauces are mainly divided into two categories: cold sauces and hot sauces, and there are many flavors such as salty, sour, sweet, and spicy, and there are many specific varieties. The traditional production method of sauce is relatively complicated. Generally, raw beef soup, chicken broth, vegetable soup, milk, yoghurt, oil and vinegar are used as raw materials. It takes a long time and mult...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/39A23L23/00
CPCA23L23/00A23L27/00
Inventor 赵云财谭毅
Owner HARBIN AIKEER FOOD TECH
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