Green pepper sauce and preparation method thereof

A technology of green pepper sauce and green pepper, which is applied in the field of food processing, can solve the problems of long fermentation cycle, monotonous taste, unfavorable health, etc., and achieve the effect of long shelf life, promoting appetite and improving quality

Inactive Publication Date: 2015-09-23
GUIZHOU XUYANG FOOD GROUP
View PDF6 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Green pepper sauce can dispel wind and cold, relax tendons, and has the effects of killing insects and relieving itching. At present, green pepper 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 peppers. In addition, the taste is monotonous, the nutrition

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Recipe: 60 parts of green pepper, 8 parts of salt, 4 parts of monosodium glutamate, 3 parts of Chinese prickly ash, 7 parts of ginger, 6 parts of garlic, and 200 parts of rapeseed oil.

[0021] Preparation:

[0022] a, raw material preparation: take green pepper, salt, monosodium glutamate, Chinese prickly ash, ginger, garlic as raw material according to the weight of raw material;

[0023] b. Raw material pretreatment: first remove and wash the green peppers, put them into a pulverizer and pulverize them to 10 meshes, and then carry out decolorization and dehydration treatment. The water content of green peppers after dehydration treatment is 10%. The green peppers are fully mixed and placed in the storage room for 25 days. The temperature in the storage room is controlled at 18°C ​​and the relative humidity is controlled at 55%.

[0024] c. Frying: Take out the placed green peppers and desalt and dehydrate them, put them into the pot and add rapeseed oil to fry for 5...

Embodiment 2

[0027] Recipe: 120 parts of green pepper, 14 parts of salt, 8 parts of monosodium glutamate, 7 parts of Chinese prickly ash, 13 parts of ginger, 12 parts of garlic, and 200 parts of rapeseed oil.

[0028] Preparation:

[0029] a, raw material preparation: take green pepper, salt, monosodium glutamate, Chinese prickly ash, ginger, garlic as raw material according to the weight of raw material;

[0030] b. Raw material pretreatment: remove and wash the green peppers first, put them into a pulverizer and pulverize them to 12 meshes, and then carry out decolorization and dehydration treatment. The water content of the green peppers after dehydration treatment is 11%, and the prepared salt and The green peppers are fully mixed and placed in the storage room for 26 days. The temperature in the storage room is controlled at 18°C ​​and the relative humidity is controlled at 57%.

[0031] c. Frying: Take out the placed green peppers and desalt and dehydrate them, put them into the pot...

Embodiment 3

[0034] Recipe: 80 parts of green pepper, 10 parts of salt, 5 parts of monosodium glutamate, 4 parts of Chinese prickly ash, 9 parts of ginger, 8 parts of garlic, and 200 parts of rapeseed oil.

[0035] Preparation:

[0036] a, raw material preparation: take green pepper, salt, monosodium glutamate, Chinese prickly ash, ginger, garlic as raw material according to the weight of raw material;

[0037] b. Raw material pretreatment: remove and wash the green peppers first, put them into a pulverizer and pulverize them to 20 meshes, and then carry out decolorization and dehydration treatment. The water content of green peppers after dehydration treatment is 13%, and the prepared salt and The green peppers are fully mixed and placed in the storage room for 28 days. The temperature in the storage room is controlled at 19°C and the relative humidity is controlled at 59%.

[0038] c. Frying: Take out the placed green peppers and desalt and dehydrate them, put them into the pot and add ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a green pepper sauce and a preparation method thereof. The raw materials of the sauce include, by weights: 60 to 120 parts of green pepper, 8 to 14 parts of salt, 4 to 8 parts of monosodium glutamate, 3 to 7 parts of pepper, 7 to 13 parts of ginger and 6 to 12 parts of garlic. The preparation method includes raw material preparation, raw material preprocessing, frying, and finished product obtaining. The green pepper sauce is free of preservatives and pigments, the quality of the green pepper sauce is further improved, the nutrients and trace elements of green pepper are maintained to the utmost extent, and the spicy taste of green pepper is maintained; the green pepper sauce has the advantages of fragrant, spicy, crisp and refreshing taste and long preservation time, has the appetite promoting effect and is an excellent chili product.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to green pepper sauce and a preparation method thereof. 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. Green pepper sauce can dispel wind and cold, relax tendons, and has the effects of killing insects and relieving itching. At present, green pepper 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 peppers. In addition, the taste is monotonous, the nutrition is single, the salt content is higher, the fermentation cycle is long in the processing process, the quality is unstable, and preservatives are added for prolonging the shelf life, which is not conducive to human health. There are many kinds of green pepper sauce. The research and experiment provided ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/24A23L1/30A23L27/60
CPCA23V2002/00A23V2200/30
Inventor 徐祖芳曾少红叶家先杨祖萍徐涛颜永政
Owner GUIZHOU XUYANG FOOD GROUP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap