Sauce and chilli powder, preparation method thereof and seasoning powder

The technology of sauce chili powder and seasoning powder is applied in the field of condiments, which can solve the problems of inconvenient transportation, large amount of seasoning addition, and difficulty in long-term preservation of chili sauce, and achieves the effects of convenient transportation, small amount of seasoning addition, and low moisture content.

Inactive Publication Date: 2015-07-15
益阳家家润食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the above-mentioned chili sauce has the problems of being difficult for long-term storage, adding a large amount of seasoning, and inconvenient transportation.

Method used

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  • Sauce and chilli powder, preparation method thereof and seasoning powder
  • Sauce and chilli powder, preparation method thereof and seasoning powder
  • Sauce and chilli powder, preparation method thereof and seasoning powder

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0023] The invention provides a kind of preparation method of sauce pepper powder, comprises the following steps:

[0024] Crush and sieve the chili peppers, mix and ferment with the sauce and distilled wine, and then spray dry to obtain the sauce pepper powder;

[0025] The sauce is the sauce obtained by centrifuging fermented soybean sauce.

[0026] In the invention, firstly, the chili is crushed and sieved to obtain chili powder. In the present invention, the pepper is preferably Xiangyan No. 5 pepper. The fruit of the Xiangyan No. 5 chili has a soft flesh and a spicy but not strong taste. Using Xiangyan No. 5 pepper as raw material to prepare sauce pepper powder can improve the product's spicy and overall flavor. The pulverization of the present invention is preferably carried out in a pulverizer, and the pulverized pepper is passed through an 80-mesh sieve to obtain chili powder.

[0027] The paprika is mixed with the sauce and distilled spirits to obtain a mixture. ...

Embodiment 1

[0050] The preparation of embodiment 1 sauce

[0051] 1. Select high-quality soybeans that are fully mature, full and uniform in grain, fresh, high in protein, free from insects, mildew, deterioration and impurities.

[0052] 2. Weigh the soybeans into the pool, add water to submerge the beans by 20-30cm, control the water temperature below 40°C, and soak for 4-5 hours until more than 90% of the beans have no wrinkles, and the moisture content is preferably about 45%.

[0053] 3. Use a rotary high-pressure cooking pot. After draining the soaked soybeans, they are sent to the rotary pot through the elevator, and the steam cooking is turned on after the cover is added. When the temperature in the tank reaches 90 ° C, the pressure in the tank is exhausted to zero. Close the exhaust valve, open the steam inlet valve, and when the pressure in the tank reaches 0.1MPa, keep it for 50-60 minutes. The steamed soybeans are required to have uniform color (purple red), no hard core, no ...

Embodiment 2

[0066] Wash and remove impurities from the raw material of Xiangyan No. 5 chili pepper, crush and sieve, add sauce ingredients, wherein 40kg of the sauce prepared in Example 1 and 4kg of distilled wine are added for every 100kg of chili pepper, and the rice brewing alcohol of the distilled wine is 50% . Put the above raw materials in a stainless steel fermentation tank to seal, ferment for 5 days at a temperature of 25°C, and spray dry the fermented semi-finished product. The inlet temperature of the spray dryer is 180-210°C, and the outlet temperature is 100-110°C. Carry out bottling after pulverizing with 100 mesh particle pulverizers then, obtain the product moisture content 13%, salinity 21%, the pickled pepper dry powder of amino acid state nitrogen 0.4g / 100g.

[0067] The pickled pepper powder was tested for sensory indicators, physical and chemical indicators and microbial indicators, and the results are shown in Table 1, Table 2 and Table 3. Table 1 is the test result...

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PUM

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Abstract

The invention provides a preparation method of sauce and chilli powder. The preparation method comprises the following steps that chilli powder is smashed and sieved, after sauce and distilled liquor are fermented in a mixed mode, spray drying is carried out, and the sauce and chilli powder is obtained; the sauce is obtained by centrifugally separating black bean sauce. The sauce obtained by centrifugally separating the black bean sauce and chilli are fermented in the mixed mode, the sauce and chilli powder is obtained after spray drying, the sauce and chilli powder is in a powder shape, is low in moisture content and long in expiration rate, transportation is more convenient due to the fact that the sauce and chilli powder is in the powder shape, and the seasoning adding amount is small. In addition, the sauce and chilli powder has the fresh, spicy and mellow taste, meanwhile, the sauce flavor is remarkable, the taste is delicious, and the nutritive index is remarkably improved.

Description

technical field [0001] The invention belongs to the technical field of condiments, and in particular relates to a sauce pepper powder, a preparation method thereof and a seasoning powder. Background technique [0002] Condiments refer to auxiliary foods that can increase the color, aroma, and taste of dishes, promote appetite, and benefit human health. Its main function is to improve the quality of dishes and meet the sensory needs of consumers, thereby stimulating appetite and improving human health. [0003] At present, the main condiments in the catering market include monosodium glutamate, chicken essence, sauces, etc. For the industry distribution, see figure 1 , figure 1 It is the proportion distribution map of various condiments in the current catering market. Each variety of seasoning contains special ingredients that are different from other raw materials. This is the common feature of seasonings and the main reason why seasoning raw materials have seasoning effe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/23A23L27/24
Inventor 陈健
Owner 益阳家家润食品有限公司
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