Making method of fermented chilli sauce

A production method and technology of chili sauce, applied in the field of chili sauce, can solve the problems of single taste, poor quality, high nitrite content, etc., and achieve the effect of uniform taste

Active Publication Date: 2016-04-13
青岛和旺食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the chili sauce sold in the market has pr...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The invention provides a kind of preparation method of fermented chili sauce, comprises the following steps:

[0034] Step 1, after mixing the ginger of 3 parts by weight, the garlic of 1 part by weight, the tomato of 10 parts by weight, the peel of dragon fruit of 10 parts by weight and the lemon pulp of 3 parts by weight, put into a beater and beat to make a pulp , spare; Ginger, tomato, lemon pulp and dragon fruit peel have excellent edible value, but also have antioxidant effect, can block the formation path of nitrite, thereby reducing the content of nitrite, and fruit As a raw material, it can neutralize the pungent taste of chili and bring a refreshing taste.

[0035] Step 2. After adding 0.001 parts by weight of cellulase, 0.002 parts by weight of pectinase and 0.001 parts by weight of xylanase to the pulp prepared in step 1, heat up to 45° C. and keep it for 2 hours , to prepare an enzymolysis solution for use; after enzymolysis by cellulase, pectinase and xyl...

Embodiment 2

[0055] The invention provides a kind of preparation method of fermented chili sauce, comprises the following steps:

[0056] Step 1, after mixing the ginger of 5 parts by weight, the garlic of 3 parts by weight, the tomato of 15 parts by weight, the peel of dragon fruit of 12 parts by weight and the lemon pulp of 5 parts by weight, put into a beater and make a beating to obtain pulp , spare; Ginger, tomato, lemon pulp and dragon fruit peel have excellent edible value, but also have antioxidant effect, can block the formation path of nitrite, thereby reducing the content of nitrite, and fruit As a raw material, it can neutralize the pungent taste of chili and bring a refreshing taste.

[0057] Step 2. After adding 0.003 parts by weight of cellulase, 0.003 parts by weight of pectinase and 0.002 parts by weight of xylanase to the pulp prepared in step 1, heat up to 50° C., and keep it for 3 hours , to prepare an enzymolysis solution for use; after enzymolysis by cellulase, pecti...

Embodiment 3

[0077] The invention provides a kind of preparation method of fermented chili sauce, comprises the following steps:

[0078] Step 1, after mixing the ginger of 4 parts by weight, the garlic of 2 parts by weight, the tomato of 12 parts by weight, the peel of dragon fruit of 11 parts by weight and the lemon pulp of 4 parts by weight, put into a beater and make a beating to obtain pulp , spare; Ginger, tomato, lemon pulp and dragon fruit peel have excellent edible value, but also have antioxidant effect, can block the formation path of nitrite, thereby reducing the content of nitrite, and fruit As a raw material, it can neutralize the pungent taste of chili and bring a refreshing taste.

[0079] Step 2. After adding 0.002 parts by weight of cellulase, 0.0025 parts by weight of pectinase and 0.0015 parts by weight of xylanase to the pulp prepared in step 1, heat up to 47°C and place it for 2.5 h, the enzymolysis solution is prepared for use; after enzymolysis by cellulase, pectin...

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Abstract

The invention discloses a making method of fermented chilli sauce. The preparation method includes the following steps that firstly, fruit paste is prepared; secondly, the fruit paste is subjected to enzymolysis so that an enzymatic hydrolysis solution can be prepared; thirdly, cane sugar is added into the enzymatic hydrolysis solution, the concentration of cage sugar is made to be 0.5-0.7 g/mL, by weight, 20-30 parts of water is immediately added after placement lasts for 15-25 min, uniform stirring is performed, filtering is performed, and filter liquor is prepared; fourthly, by weight, 3-5 parts of agar is added into the filter liquor, heating and boiling are performed for 5-10 min after the mixture is placed for 2-3 h at room temperature, then temperature is lowered to 42-45 DEG C, then by weight, 5-10 parts of salt is added and is uniformly stirred, and an agar solution is prepared; fifthly, by weight, 60-80 parts of fresh chillies are smashed, temperature is raised to 42-45 DEG C, then the ager solution is added and uniformly stirred, and a mixture is obtained; sixthly, at room temperature, after the mixture is solidified, the mixed is placed in a fermentation tank and naturally fermented for 10-15 days at 25-30 DEG C. The chilli sauce made through the method is uniform in taste, low in content of nitrite and fresh in taste.

Description

technical field [0001] The invention relates to a chili sauce. More specifically, the present invention relates to a kind of preparation method of fermented chili sauce. Background technique [0002] Capsicum has been used as a vegetable and condiment for hundreds of years. In my country, capsicum is a very important condiment in many areas. Chili sauce is a favorite food in people's daily life. It is rich in nutrients and has the effects of increasing appetite, invigorating the spleen and stomach, dispelling rheumatism, antipyretic and analgesic, reducing fat and reducing weight, and preventing cancer. [0003] At present, the chili sauce sold in the market has problems such as single taste, poor quality and high nitrite content. Contents of the invention [0004] The purpose of the invention is to provide a method for preparing fermented chili sauce. The prepared chili sauce has a uniform mouthfeel, low nitrite content, and a refreshing mouthfeel. [0005] In order to...

Claims

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Application Information

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IPC IPC(8): A23L27/60
Inventor 韦兰洁苏仕林黄斌农艳丰黄娇丽
Owner 青岛和旺食品有限公司
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