Production of special flavor chili sauce

A chili sauce and flavor technology, which is applied to the production field of special flavor chili sauce, can solve the problems of unfavorable human health, long fermentation period, unstable quality, etc., and achieves the effect of ensuring the shelf life, long shelf life and delicious taste.

Inactive Publication Date: 2015-02-04
ANHUI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chili sauce can dispel wind and cold, relax tendons, and has the effects of killing insects and relieving itching. Currently, chili sauce products on the market are mostly made of dried chili peppers, which emphasizes the spiciness while ignoring the unique spiciness and taste of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Make 500g of special flavor chili sauce, which is composed of the following ingredients according to the weight ratio: Chaotian pepper is 174g, broad bean paste is 94g, salt is 11g, Chaohu dried 100-meter shrimp is 36g, rapeseed oil is 87g, a little sesame oil, garlic 29g, Ginger 29g, sugar 29g, monosodium glutamate 6g, sesame 12g.

[0012] The concrete preparation method of this special flavor chili sauce is as follows:

[0013] Choose fresh Chaotian peppers with bright red color, no mildew, no impurities, intact individuals, and sufficient spicy taste. Wash and drain, remove the moth-eaten and mildewed parts of Chaotian pepper, remove the stalk and stalk, weigh 174g, cut into small pieces of about 1cm, put it in a bowl, sprinkle 11g of salt and marinate for 2 hours. Peel and chop 29g of ginger, and chop 29g of dried garlic after peeling and removing the roots. Mix and fry all the raw and auxiliary materials at about 100°C for about 10 minutes, stir evenly, fill them...

Embodiment 2

[0015] Make 500g of special flavor chili sauce, which is composed of the following ingredients according to the weight ratio: Chaotian pepper is 167g, broad bean paste is 87g, salt is 18g, Chaohu dried 100-meter shrimp is 29g, rapeseed oil is 85g, a little sesame oil, garlic 25g, Ginger 25g, sugar 25g, monosodium glutamate 5g, sesame 10g.

[0016] The concrete preparation method of this special flavor chili sauce is as follows:

[0017] Choose fresh Chaotian peppers with bright red color, no mildew, no impurities, intact individuals, and sufficient spicy taste. Wash and drain, remove the moth-eaten and mildewed parts of Chaotian pepper, remove the stalk and stalk, weigh 167g, cut into small pieces of about 1cm, put it in a bowl, sprinkle 18g of salt and marinate for 2 hours. Peel and chop 25g of ginger, and chop 25g of dried garlic after peeling and removing the roots. Mix and fry all the raw and auxiliary materials at about 100°C for about 10 minutes, stir evenly, fill them...

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PUM

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Abstract

The invention provides a special innovation of traditional chili sauce and a production method of the chili sauce, belonging to the technical field of food processing. Raw materials comprise capsicum annuum, thick broad-bean sauce, table salt, Chaohu Lake dried Baimi shrimp meat, rapeseed oil, sesame oil, garlic, fresh ginger, white sugar, monosodium glutamate and sesames; and in the optimal formula, the ratio of capsicum annuum to the thick broad-bean sauce to the table salt to the Chaohu Lake dried Baimi shrimp meat is about 16 to 8 to 1 to 3; and other materials are weighed and added according to the weight ratios. The chili sauce has a reddish brown color and is bright and glossy; any pigment and preservative are not added; nutritional ingredients and crispy taste of fresh capsicum annuum are kept and the chili sauce has unique sauce flavor and delicious flavor and has a mellow taste; the chili sauce has a spicy taste and has an appetizing effect and can be eaten with rice; and the chili sauce can be used as a food eaten with the rice and also can be used as a seasoning to be used for cooking and processing.

Description

technical field [0001] The invention relates to the production of special flavor chili sauce, which belongs to the technical field of food processing. Background technique [0002] In my country's traditional food culture, the spicy condiment with capsicum as the main raw material is very popular among the people. Chili sauce can dispel wind and cold, relax tendons, and has the effects of killing insects and relieving itching. Currently, chili sauce products on the market are mostly made of dried chili peppers, which emphasizes the spiciness while ignoring the unique spiciness and taste of fresh chili peppers. In addition, the taste is monotonous, the nutrition is single, the salt content is high, the fermentation cycle is long in the processing process, the quality is unstable, and preservatives are added to prolong the shelf life, which is not conducive to human health. Contents of the invention [0003] The object of the present invention is to provide a kind of chilli...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/218A23L1/20A23L27/60A23L11/00A23L19/20
CPCA23L17/40A23L19/20A23L27/60A23L11/50
Inventor 张帆程轶群余含露
Owner ANHUI NORMAL UNIV
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