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Potato chili sauce

A chili sauce and potato technology, applied in food science and other directions, can solve problems such as unfavorable health, increase the color and brightness of chili sauce, and achieve the effects of enhancing immunity, rich raw materials, and uniform sauce.

Inactive Publication Date: 2016-10-26
MAANSHAN GUOHUA AGRI DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most chili sauces have additives or preservatives, which increase the color and brightness of chili sauce and prolong the shelf life of chili sauce products. However, long-term consumption of additives and preservatives is not conducive to human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of potato chili sauce, made of the following raw materials in parts by weight: 86 peppers, 24 vegetable oils, 22 potatoes, 8 peanut kernels, 8 melon seeds, 4 salt, 1.6 shallots, 1.6 ginger, 0.6 wolfberry, 0.6 cumin, fennel Kernel 0.5, Akiras 0.5, Cao Guo 0.4, Cumin 0.4, Gan Si 0.2, Kaevil 0.2, Cellulase 0.02.

[0022] The vegetable oil is composed of raw materials in the following weight ratio: peanut oil: seabuckthorn oil: coconut oil: peony seed oil=10:8:6:3.

[0023] A kind of preparation method of potato chili sauce, its concrete steps are:

[0024] (1) Select peppers to be washed repeatedly in clean water for 4 times, dried at 57°C, removed, crushed, and passed through a 80-mesh sieve to obtain chili powder;

[0025] (2) Select fresh, complete, pest-free and sprout-free potatoes, peel them, wash them, cut them into pieces with a particle size of 3-4 mm, soak them in clean water for 20 minutes, take out the potatoes, and centrifuge them at 500 rpm After 10 ...

Embodiment 2

[0033] A kind of potato chili sauce, made of the following raw materials in parts by weight: 87 peppers, 25 vegetable oil, 23 potatoes, 9 peanut kernels, 9 melon seeds, 4 salt, 1.7 shallots, 1.7 ginger, 0.7 wolfberry, 0.7 fennel, fennel Kernel 0.6, Akiras 0.6, Caoguo 0.5, Cumin 0.5, Gan Si 0.2, Kaevil 0.2, Cellulase 0.02.

[0034] The vegetable oil is composed of raw materials in the following weight ratio: peanut oil: seabuckthorn oil: coconut oil: peony seed oil=11:8:6:3.

[0035] Preparation method, with embodiment 1.

Embodiment 3

[0037] A kind of potato chili sauce, made of the following raw materials in parts by weight: 88 peppers, 26 vegetable oil, 24 potatoes, 10 peanut kernels, 10 melon seeds, 5 salt, 1.8 chives, 1.8 ginger, 0.8 wolfberry, 0.8 fennel, fennel Kernel 0.7, Akira 0.7, Cao Guo 0.6, Cumin 0.6, Gan Si 0.3, Kaevil 0.3, Cellulase 0.03.

[0038] The vegetable oil is composed of raw materials in the following weight ratio: peanut oil: seabuckthorn oil: coconut oil: peony seed oil=11:9:7:4.

[0039] Preparation method, with embodiment 1.

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PUM

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Abstract

The present invention discloses potato chili sauce. The potato chili sauce is prepared from the following raw materials: chilies, vegetable oil, potatoes, peanut kernels, shelled melon seeds, edible salt, shallots, fresh gingers, Chinese wolfberry fruits, fennel, fructus amomi, radix aucklandiae, fructus tsaoko, cumin, radix et rhizoma nardostachyos, galanga resurrectionlily rhizomes, and cellulase. The provided potato chili sauce is rich in raw materials, comprehensive in nutrition, easy to absorb, and mellow in fragrance, and can protect heart and cerebral vessels, lose weight and slim body, beautify features and care skins, enhance immunity, prevent aging and prevent tumors. The potato granules are firstly subjected to moderate temperature and short time oil-frying, the oiled-fried potato granules are then subjected to low temperature frying, and the fried potatoes are crisp in outside layers, soft inside, unique in mouthfeel, and mellow in fragrance. All the raw materials avoid high-temperature oil-frying, which significantly reduces the acrylamide content, ensures edible safety, and also enables the raw materials of the chili sauce to be crisp in mouthfeel. The washed out starch after the granule cutting of the potatoes turn wastes into treasures, the spices are added, the mixture is firstly subjected to enzyme digestion, and then the enzyme digested mixture is distilled using water, which can quickly extract the active ingredients, increase the natural flavor of the chili sauce, enable the sauce body to be uniform and not layered, and reduce the oil use amount.

Description

technical field [0001] The invention mainly relates to the processing field of chili sauce, in particular to a potato chili sauce. Background technique [0002] At present, various chili sauces are popular on the market, such as beef chili sauce, watercress chili sauce, mushroom chili sauce, etc., chili sauce has become one of people's favorite food in daily life, it has antipyretic and analgesic properties, increases Appetite, invigorating the stomach and spleen, dispelling rheumatism, preventing cancer, reducing fat and losing weight, improving intelligence and regulating emotions. But most chili sauces all have additives or preservatives, thereby increase the color and luster, brightness of chili sauces, prolong the shelf life of chili sauce products, and the long-term edible of additives, preservatives is unfavorable for the health of human body. [0003] Potatoes have high nutritional value and medicinal value. They are rich in nutrients, contain protein, minerals (pho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L19/18
Inventor 陈善国陈祖福王兵张加兵
Owner MAANSHAN GUOHUA AGRI DEV CO LTD
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