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Flavored fermented shreddedchili sauce preparation method

A technology of chopped pepper sauce and flavor, applied in the field of preparation of flavored fermented chopped pepper sauce, can solve problems such as unfavorable health, and achieve the effects of promoting appetite, prolonging shelf life and improving nutritional value.

Inactive Publication Date: 2016-07-20
江苏龙祥食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The chopped pepper sauce sold on the market has a long shelf life and rich taste, and preservatives and various other food additives are added to it. Although it achieves the purpose of long shelf life and good taste, it is not conducive to people's health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Embodiment 1: Select high-quality fresh peppers, wash the whole stalks of the peppers, dry them in the air until the skin is wrinkled, then mash them, put the crushed peppers into a clean, water-free and oil-free container, add salt, pepper, pepper, Star anise, ginger, pepper: the ratio of salt is 65:20, sealed and fermented for 3 days in summer, then opened the lid and added washed and dried minced garlic cloves, minced pears, and high-grade liquor, sealed and fermented for 15 days, pepper: high-grade liquor The ratio is 65:5.

Embodiment 2

[0010] Embodiment 2: Select high-quality fresh peppers, wash the whole stalks of the peppers, dry them in the air until the skin is wrinkled, then mash them, put the crushed peppers into a clean, water-free and oil-free container, add salt, pepper, star anise, Ginger, laurel, tangerine peel, pepper: the ratio of salt is 85:30, sealed and fermented for 5 days in winter, then uncapped, washed and dried minced garlic cloves, minced pears, and high-grade liquor, sealed and fermented for 30 days, pepper: The ratio of strong liquor is 85:15.

Embodiment 3

[0011] Embodiment 3: Select high-quality fresh peppers, wash the whole stalks of the peppers, dry them in the air until the skin is wrinkled, then mash them, put the crushed peppers into a clean, water-free and oil-free container, add salt, star anise, and ginger, Pepper: salt ratio is 72:20, sealed and fermented for 4 days in spring and autumn, then uncapped and added washed and dried garlic cloves, minced pears, and high-grade liquor for 20 days, the ratio of pepper: high-grade liquor is 72:10.

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Abstract

The present invention discloses a flavored fermented shredded chili sauce preparation method. Firstly, high-quality and fresh chilies are selected, the chilies with pedicles are cleaned in a whole, the cleaned chilies are sun-dried until the surface skins are wrinkled, then the wrinkled chilies are mashed, the mashed chilies are loaded into a clean, water-free and oil-free container, salt and seasoning powder are added, the mixture is sealed and fermented for 3-5 days, then a lid is opened, washed, air-dried and mashed garlic cloves and minced pears are added, a high degree alcohol is added, and the mixture is sealed and fermentedfor 15-30 days. In the preparation method, the chilies are sun-dried until the outer surface is wrinkled, which reduces the water content in the chilies. Baijiu is added into the chilies to conduct pickling, so that the shelf life is extended, artificial preservatives are not needed, and the chili sauce is healthier and safer. In addition, the accessory material minced pears are added, so that the shredded chili sauce has effects of being clear and sweet, and promoting salivation. The pear itself has functions of protecting liver, aiding digestion, and promoting appetites, can be used for secondary diet therapy for patients with hepatitis and liver cirrhosis,contains vitamins, potassium, and calcium, has functions of lowering pressure, clearing heat, calming mind and causing diuresis, and improves the nutritional value of the shredded chili sauce.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of flavor fermented pepper sauce. Background technique [0002] The chopped chili sauce sold on the market has added preservatives and various other food additives for long shelf life and rich taste, although it has reached the purpose of long shelf life and good taste, it is not conducive to people's health. Contents of the invention [0003] In order to solve the existing problems in the background technology, the object of the present invention is to provide a preparation method of flavor fermented chopped chili sauce with long shelf life, no preservatives, sweet and refreshing taste. [0004] In order to achieve the above object, the technical solution of the present invention is achieved in the following way: a preparation method of flavor fermented chopped pepper sauce, first select high-quality fresh peppers, wash the whole stalks of the pepp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L27/60A23L33/00
CPCA23V2002/00A23V2200/10A23V2200/30
Inventor 徐文龙
Owner 江苏龙祥食品有限公司
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