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A kind of green pepper juice and its production process
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The technology of green pepper and extract is applied in the fields of green pepper juice and its production process, condiments and its production technology, so as to achieve the effects of avoiding microbial contamination, retaining meaty taste, and preserving refreshing flavor and fresh hemp taste.
Active Publication Date: 2016-08-24
四川川麻人家食品开发有限公司
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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
Method used
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Embodiment 1
[0053] A green pepper juice, comprising the following raw materials in parts by weight:
[0054] Green pepper extract 1 part
[0055] Chicken Extract 15 servings
[0056] Xanthan gum 0.2 parts
[0057] Potassium sorbate 0.05 parts
[0058] 10 servings of edible salt
[0059] White sugar 5 parts
[0060] MSG 5 servings
[0061] I+G 0.25 parts
[0062] 42 parts of water.
Embodiment 2
[0064] A green pepper juice, comprising the following raw materials in parts by weight:
[0065] Green pepper extract 1.5 parts
[0066] Chicken Extract 25 servings
[0067] Xanthan gum 0.25 parts
[0068] Potassium sorbate 0.08 parts
[0069] 15 servings of edible salt
[0070] 8 parts white sugar
[0071] MSG 8 servings
[0072] I+G 0.4 parts
[0073] 63 parts of water.
Embodiment 3
[0075] A green pepper juice, comprising the following raw materials in parts by weight:
[0076] Green pepper extract 1.25 parts
[0077] Chicken Extract 20 servings
[0078] Xanthan gum 0.225 parts
[0079] Potassium sorbate 0.065 part
[0080] 12.5 parts edible salt
[0081] 6.5 parts white sugar
[0082] MSG 6.5 parts
[0083] I+G 0.325 parts
[0084] 52.5 parts of water.
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Abstract
The invention relates to green pepper juice and a production process thereof, belonging to the technical field of condiment production. The green pepper juice of the present invention comprises the following raw materials in parts by weight: 1-1.5 parts of green pepper extract, 15-25 parts of chicken extract, 0.2-0.25 parts of xanthan gum, 0.05-0.08 parts of potassium sorbate, edible 10‑15 parts of salt, 5‑8 parts of white sugar, 5‑8 parts of monosodium glutamate, 0.25‑0.4 parts of I+G, 42‑63 parts of water. The green pepper juice of the present invention adopts green pepper extract and chicken extract as main ingredients, supplemented with appropriate auxiliary materials, retains the refreshing aroma and numbing taste of green pepper, and adds chicken extract without any chemical ingredients flavors and spices The combination of these two flavors can not only highlight the pure green pepper flavor, but also provide a full-bodied compound flavor with the aroma of chicken.
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...
Claims
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Application Information
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