Green prickleyash juice and production technology thereof

Abstract

The invention relates to green prickleyash juice and a production technology thereof, and belongs to the technical field of seasoning production. The green prickleyash juice comprises the following raw materials in parts by weight: 1-1.5 parts of a green prickleyash extract, 15-25 parts of a chicken extract, 0.2-0.25 part of xanthan gum, 0.05-0.08 part of potassium sorbate, 10-15 parts of edible salt, 5-8 parts of white granulated sugar, 5-8 parts of monosodium glutamate, 0.25-0.4 part of I+G and 42-63 parts of water. According to the green prickleyash juice disclosed by the invention, the green prickleyash extract and the chicken extract are used as main materials, and proper auxiliary materials are added, so that the fresh fragrance and the spicy taste of the green prickleyash are retained to the maximum extent; furthermore, by the adding of the chicken extract without any chemical component essence or fragrances, the flavor is enhanced; by virtue of the combination of the two tastes, the pure green prickleyash flavor can be embodied, and the full composite flavor with the chicken fragrance can be supplied.

Description

technical field [0001] The invention relates to a condiment and a production process thereof, more specifically, the invention relates to a green pepper juice and a production process thereof, belonging to the technical field of condiment production. Background technique [0002] Zanthoxylum bungeanum is one of the special spices in my country, which has a wide range of uses and high economic value. Zanthoxylum bungeanum can remove the fishy smell of various meats; promote saliva secretion, increase appetite; dilate blood vessels, thereby lowering blood pressure; The effect of relieving itching and fishy smell; and green pepper is widely used in cooking dishes because of its "fragrance and soft numbness". [0003] At present, the series products of green peppercorns mainly include pepper oil, pepper powder, pepper sauce, preserved peppercorns and dried peppercorns; the appearance of green peppercorn juice products not only makes up for the lack of traditional peppercorn pro...

AI Technical Summary

Problems solved by technology

[0009] The purpose of the present invention is to solve the problems of Zanthoxylum bungeanum juice in the above-mentioned prior art, and to provide a green Zanthoxylum bungeanum juice, which can not only highlight the pure green Zanthoxylum bungeanum flavor and numbing taste, but also provide a complex flavor with full flavor

Images