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Fruit flavored chili sauce

A technology of chili sauce and fruit, applied in the direction of food science, to achieve the effect of fresh color, less spicy taste and rich nutrition

Inactive Publication Date: 2016-04-06
青岛工学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In order to overcome the salty and spicy taste of the existing chili sauce, this patent invents a fruit chili sauce with a sweet and sour taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A fruit chili sauce consists of the following components in parts by weight: 6 parts by weight of fresh red pepper, 0.5 part of salt, 1 part of pear, 1 part of tomato, 3 parts of apple and 1 part of wine.

Embodiment 2

[0025] A fruit chili sauce consists of the following components by weight: 10 fresh red peppers, 3 salts, 8 pears, 4 tomatoes, 8 apples and 4 wines.

Embodiment 3

[0027] A fruit chili sauce is composed of the following components in parts by weight: 9 fresh red peppers, 2 salts, 5 pears, 3.5 tomatoes, 6 apples and 3 wines.

[0028] The fruit in the fruit chili sauce of the foregoing embodiment can be replaced by other fruits.

[0029] The preparation method of the fruit chili sauce of above-mentioned embodiment 1~3:

[0030] a. Select fresh, pest-free, and mold-free red peppers, remove handles and impurities, wash them repeatedly with clean water, and then air-dry them;

[0031] b. Mix the air-dried capsicum with the above-mentioned auxiliary materials, and pulverize the powder in a multi-purpose food processor;

[0032] C. Pour the powder in step b into the pot, heat up to 70-80°C and add sugar;

[0033] d. Pack in glass containers and ferment naturally at room temperature for about two months;

[0034] e. Atmospheric pressure sterilization is carried out at last, vested.

[0035] According to the fruit chili sauce of above-mention...

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Abstract

The invention relates to an edible sauce prepared by mixing fruits and chilies. The sauce is prepared from the raw materials including fresh red chilies, salt, fresh fruits, wine and the like. The sauce has a main delicate taste and a supplemented sweet and spicy taste, and is fresh and tasty. The sauce is characterized in that the sour and sweet tastes in fruits and vegetables are matched with the spicy taste of the chilies so that the sauce has a special flavor and the characteristic that the nutritive value of a traditional chili sauce is lost is corrected. Toxin caused by a traditional process is powerfully improved by introducing the sour fruits and vegetables and a processing method, so that the sauce is prone to no toxin and low salt.

Description

technical field [0001] The invention belongs to fruit chili sauce produced by a natural fermentation process. Background technique [0002] Chili pepper is the basis for making chili sauce. It can increase the secretion of saliva in the mouth, increase appetite, and promote gastrointestinal motility in the stomach, which is beneficial to the digestion and absorption of food; it also contains various vitamins, minerals, and nutritional value. Rich. [0003] Ginger is also one of the bases for making chili sauce, which can enhance and accelerate blood circulation, stimulate gastric juice secretion, promote gastrointestinal motility and help digestion. In addition to its spicy taste, it is also volatile, which can give food an excellent smell. [0004] Apples and pears have a fruity aroma and are rich in vitamins and sugars. Adding them into chili sauce has a compound effect of flavor, and they are very refreshing. [0005] Salt is an important condiment, which can also inhi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/10
CPCA23V2002/00
Inventor 张瞳李政商东辉
Owner 青岛工学院
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