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Vegetable hot pepper sauce processing method

A processing method and technology of chili sauce, applied in the processing field of vegetable chili sauce, can solve problems such as lack of nutrition

Inactive Publication Date: 2014-04-23
TIANJIN AOLV AGRI & SIDELINE PROD GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] As a must-have item in people's daily life, chili sauce is quite rich in products, but these product functions are mainly based on seasoning and lack rich nutrition. The present invention aims at the current situation and focuses on researching a delicious flavor based on natural vegetables. , no preservatives, using safe products to meet people's needs for nutrition and food safety

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0005] Example 1: a processing method of vegetable chili sauce, 15 parts of long 1cm dried bracken section, 15 parts of dried acacia flower, 15 parts of dried carrot dices, 20 parts of diced dried shiitake mushroom roots, 15 parts of artificial diced meat (soybean protein) Rinse with warm water at 40°C for 2-3 hours, dry the water, marinate with 2 parts of five-spice powder, 2 parts of minced garlic, and 3 parts of table salt for 24 hours. 5 parts of chili oil, boiled for 15 minutes to remove part of the water, sterilized and packaged to make chili sauce.

example 2

[0006] Example 2: a processing method of vegetable chili sauce, characterized in that, 15 parts of long 1 ~ 2cm dry bracken section, 15 parts of dried acacia flower, 15 parts of dried carrot dices, 23 parts of diced dried shiitake mushroom root, artificial meat Ding (soybean protein) 15 parts as the main ingredient, rinse with warm water at 40°C for 2.5 hours, dry the water, then marinate with 3 parts of five-spice powder, 2 parts of minced garlic, and 2 parts of table salt for 20-30 hours, and then deep-fry in vacuum With 5 parts of bean paste and 5 parts of chili oil, boil for 15 minutes to remove part of the water, and sterilize the package to make vegetable chili sauce.

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PUM

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Abstract

The invention relates to a vegetable hot pepper sauce processing method, wherein dried pteridium aquilinum, dried sophorajaponicalinn, dried carrot pieces, dried mushroom root pieces, and artificial meat pieces (soy protein) are adopted as main materials, five spice powder, mashed garlic and salt water are matched to souse, and edible oil is subjected to low temperature oil frying and then is uniformly mixed with bean paste and hot chilli oil to prepare the hot pepper sauce with characteristics of spicy taste, rich nutrition and instant taking.

Description

technical field [0001] The invention relates to a processing method of vegetable pickling and vacuum low-temperature frying, in particular to a processing method of vegetable chili sauce. Background technique [0002] As a must-have item in people's daily life, chili sauce is quite rich in products, but these product functions are mainly based on seasoning and lack rich nutrition. The present invention aims at the current situation and focuses on researching a delicious flavor based on natural vegetables. , no preservatives, using safe products to meet people's needs for nutrition and food safety. At the same time, it can greatly extend the agricultural industry chain and improve the overall economic and social benefits of agriculture. Contents of the invention [0003] The invention provides a processing method of vegetable chili sauce, which uses dried bracken, dried acacia flower, dried carrot dices, diced dried shiitake mushroom roots, and artificial diced meat (soybe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/212A23L27/60A23L19/00
CPCA23L27/60A23L33/00
Inventor 景君胡云峰江常杰刘斌
Owner TIANJIN AOLV AGRI & SIDELINE PROD GRP
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