Fresh chilli sauce and preparation method thereof

A technology of fresh chili sauce and fresh chili, applied in food preparation, bacteria used in food preparation, food science, etc., can solve the problems of cleanliness, short shelf life, odor loss, etc., and achieve convenient production process operation and storage The effect of proper period and convenient consumption

Active Publication Date: 2014-12-17
QINGDAO BOLAN GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the various chili sauces on the market use chili powder and crushed chili as raw materials. It is difficult to maintain the proper smell, flavor and nutrition of fresh chili peppers. Some products use fresh chili peppers as raw materials. Problems such as excessive addition of preservatives
In the fermentation process of chili sauce preparation, some products currently use mold, lactic acid bacteria, mixed strains or microorganisms attached to the surface of chili for natural fermentation. The selection of fermentation conditions such as fermentation cycle and fermentation temperature are different, and there is no uniform Standards and forms the recognized optimal choice, and during the fermentation process, it is necessary to manually turn over the fermenting sauce and ingredients to maintain the uniformity of the chili sauce, which will cause too much contact between the fermenting chili sauce and the outside world. The smell is lost, the cleanliness is affected, and the operation of the fermentation process is inconvenient

Method used

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  • Fresh chilli sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A fresh chili sauce is composed of the following raw material ratios in mass fractions: 88% fresh chili, 11% table salt, 0.85% glacial acetic acid, 0.05% potassium sorbate and 0.1% lactic acid bacteria.

[0033] Prepare above-mentioned fresh chilli sauce by following steps:

[0034] Select fresh peppers that are free from mold, rot, and insects, remove the stalks, put them in the turnover basket and wash them three times with running water, drain the water after washing, and put them in the spare basket for later use; put the fresh peppers that have been washed and drained Grind 880kg through a mincer, pass through a 6mm gong sieve, measure and weigh, transport to a mixer, add 1kg of lactic acid bacteria and 110kg of salt, mix quickly for about 30 minutes, and then transport to a fermenter for fermentation, interlayer of fermenter 1. There is circulating hot water inside. The hot water is driven by the gear pump 3. The hot water enters the interlayer circulation from th...

Embodiment 2

[0036] A fresh chili sauce is composed of the following raw material proportions in mass fraction: 86.85% of fresh chili, 12% of table salt, 1% of glacial acetic acid, 0.05% of potassium sorbate, and 0.1% of lactic acid bacteria.

[0037] Prepare above-mentioned fresh chilli sauce by following steps:

[0038] Select fresh peppers that are free from mold, rot, and insects, remove the stalks, put them in the turnover basket and wash them three times with running water, drain the water after washing, and put them in the spare basket for later use; put the fresh peppers that have been washed and drained 868.5kg is ground through a mincer, passed through a 6mm gong sieve, measured and weighed, transported to a mixer, added 1 kg of lactic acid bacteria, 120 kg of salt, mixed quickly for about 30 minutes, and then transported to a fermentation tank for fermentation. There is circulating hot water in the interlayer 1. The hot water enters the interlayer through the gear pump 3 and is ...

Embodiment 3

[0040] A fresh chili sauce is composed of the following raw material proportions in mass fraction: 89.70% of fresh chili, 10% of table salt, 0.1% of glacial acetic acid, 0.1% of sodium benzoate and 0.1% of lactic acid bacteria.

[0041] Prepare above-mentioned fresh chilli sauce by following steps:

[0042] Select fresh peppers that are free from mold, rot, and insects, remove the stalks, put them in the turnover basket and wash them three times with running water, drain the water after washing, and put them in the spare basket for later use; put the fresh peppers that have been washed and drained 897kg is ground by a mincer, passed through a 6mm gong sieve, measured and weighed, transported to a mixer, added 1 kg of lactic acid bacteria, 100 kg of refined salt, mixed quickly for about 30 minutes, and then transported to a fermenter for fermentation, fermenter There is circulating hot water in the interlayer 1. The hot water is circulated by the gear pump 3 from the inlet pipe...

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Abstract

The invention relates to a fresh chilli sauce and a preparation method thereof. The fresh chilli source is prepared from the following raw materials in percentage by mass: 86.85-89.70 percent of fresh chilli, 10-12 percent of table salt, 0.1-1 percent of an acidity regulator, 0.05-0.1 percent of a preservative and 0.1 percent of lactobacillus. The fresh chilli source is prepared through the four steps of cleaning of raw materials, fermentation, mixation of the raw materials and corrosion prevention, wherein a fermentation process is performed in an enclosed fermentation tank, the temperature in the fermentation process is controlled between 25-37 DEG C, and a fermentation period lasts for 30 days. The fresh chilli sauce is prepared by performing process fermentation on the fresh chilli serving as a raw material, is safe, sanitary, healthy and nutritional, and can be eaten directly or taken as a seasoning; and the original flavor and smell of the fresh chilli are kept, and a production process is simple and is convenient in operation.

Description

technical field [0001] The invention mainly relates to the field of chili sauce, in particular to a fresh chili sauce and a preparation method thereof. Background technique [0002] There are many kinds of chili sauce, and these products meet people's living needs to a certain extent. With the improvement of living standards, people have higher and higher requirements for the flavor, taste, storage period, nutrition, safety and health of chili sauce. At present, most of the various chili sauces on the market use chili powder and crushed chili as raw materials. It is difficult to maintain the proper smell, flavor and nutrition of fresh chili peppers. Some products use fresh chili peppers as raw materials. Excessive addition of preservatives and other issues. In the fermentation process of chili sauce preparation, some products currently use mold, lactic acid bacteria, mixed strains or microorganisms attached to the surface of chili for natural fermentation. The selection of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
CPCA23L27/60A23L29/065A23V2400/11
Inventor 郭培正郭磊王欣陈崇英
Owner QINGDAO BOLAN GRP
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