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A kind of chili sauce and preparation method thereof

A production method and technology of chili sauce, which is applied in the field of food processing, can solve the problems of losing the taste of chili and having no taste, etc., achieve better taste, alleviate the side effects of getting angry, and improve the effect of aroma

Active Publication Date: 2017-06-16
叶龙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards, the requirements for food safety and food health are getting higher and higher. Chili sauce is an indispensable condiment on the table of chili lovers, but traditional chili sauce uses machines Breaking the chili pepper not only breaks the fiber in the chili pepper and loses the taste of the chili pepper, but also breaks the chili pepper with the machine to get all the water out of the chili pepper, and it is easy to break off the skin and meat of the chili pepper, making it tasteless tasteless

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of chili sauce, comprises millet pepper, garlic, white granulated sugar, salt, white vinegar, and the weight share of described millet pepper is 58 parts, and the weight share of described garlic is 17 parts, and the weight share of described white granulated sugar is 12 parts, The weight share of the salt is 11 parts, and the weight share of the white vinegar is 2 parts.

[0022] The preparation method of this chili sauce comprises:

[0023] Step (1): Peel the stalks of the millet peppers picked after the winter solstice, peel and wash the garlic, and then dry them; specifically, select the millet peppers and garlic that are used to make chili sauce, and require the millet peppers, millet peppers and garlic picked after the winter solstice Garlic requires a full shape without any pests or rot. Rinse it and dry it.

[0024] Step (2): Put the dried millet pepper and garlic into a bamboo container and chop them, and chop them by hand for 30 minutes to get a semi-f...

Embodiment 2

[0030] A kind of chili sauce, comprises millet pepper, garlic, the seedling root powder of dry drumstick tree, white granulated sugar, salt, white vinegar, the weight share of described millet pepper is 58 parts, and the weight share of described garlic is 17 parts, dry drum There are 3 parts by weight of mallet tree seedling root powder, 12 parts by weight of the white granulated sugar, 11 parts by weight of the salt, and 2 parts by weight of the white vinegar.

[0031] The difference between the preparation method of this chili sauce and Example 1 is that step (4) is: take the seedling root powder of the white granulated sugar of corresponding proportioning and dry drumstick tree and pour it into the described chili sauce, and continue to chop 10 minutes, and then put it in a glass container.

Embodiment 3

[0033] A kind of chili sauce, comprises the seedling root powder of millet pepper, garlic, dried drumstick tree, white granulated sugar, salt, white vinegar and batching, and the weight share of described millet pepper is 58 parts, and the weight share of described garlic is 17 parts, 3 parts of seedling root powder of dry drumstick tree, the weight share of described white granulated sugar is 12 parts, the weight share of described salt is 11 parts, and the weight share of described white vinegar is 2 parts; Batching comprises the following each material of weight share : Wild garlic 1-1.5 parts, Chinese prickly ash 0.8-1 part, star anise 0.1-0.2 parts, cinnamon bark 0.1-0.2 parts, yeast extract 0.005-0.01 parts, rice koji 0.002-0.005 parts. .

[0034] The difference between the preparation method of this chili sauce and that of Example 1 is that step (4) is: weighing the seedlings of white granulated sugar, wild garlic, Chinese prickly ash, star anise, cinnamon bark, yeast e...

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PUM

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Abstract

The invention discloses chilli sauce. The chilli sauce comprises the following components in parts by weight: 50-65 parts of capsicum frutescens, 12-23 parts of garlic, 8-15 parts of white granulated sugar, 7-15 parts of salt and 1-3 parts of white vinegar. The invention further discloses a production method of the chilli sauce. The chilli sauce has the advantages of being environmentally friendly, relatively good in taste and unlikely to cause inflammation.

Description

technical field [0001] The invention relates to food processing, in particular to a chili sauce which is green and environment-friendly, has better taste and is less likely to get angry and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, the requirements for food safety and food health are getting higher and higher. Chili sauce is an indispensable condiment on the table of chili lovers, but traditional chili sauce uses machines Breaking the chili pepper not only breaks the fiber in the chili pepper and loses the taste of the chili pepper, but also breaks the chili pepper with the machine to get all the water out of the chili pepper, and it is easy to break off the skin and meat of the chili pepper, making it tasteless No taste at all. And it is easy to get angry after eating too much chili, which makes people love and hate chili. Contents of the invention [0003] In order to solve the above problems, the obj...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60
Inventor 叶龙
Owner 叶龙
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