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Water tomato chili sauce and making method thereof

A technology of chili sauce and tomato, which is applied in the field of food processing, can solve the problems of unhealthy pursuit, less taste choices, high production cost, etc., and achieve the effect of increasing chewing taste, low cost and bright color

Inactive Publication Date: 2016-12-07
和硕县满卡姆食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Chili sauce is a relatively common condiment on the table. Each region has different local flavor chili sauce, which is a favorite food in people's daily life; chili sauce is divided into two types: oil-based and water-based; oil-based chili sauce is mainly Made of raw materials such as chili and edible oil, the product is easy to store and has a long shelf life, but the oil content is high, which does not meet the modern people's pursuit of health, and the production cost is also high; water-based chili sauce is mainly made of water and chili The taste is delicious. Most of the water-based chili sauces on the market are simply seasoned with garlic, ginger, vinegar, etc. There are few flavor choices, and most of them add preservatives to prolong the shelf life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Crush 40 kg of dried chili peppers, extract seeds, and wash them into 0.2mm; 10 kg of dried tomatoes are crushed into 2mm; then mix 2 kg of ginger powder, 1 kg of green onion powder, and 1 kg of edible salt, and then go through X-ray sterilization and add After 46 kg of water is evenly stirred, it is filled at 80°C, sterilized at 100°C after filling, and labeled and stored.

Embodiment 2

[0020] The components of chili sauce are: dried chili 44 kg, water 44 kg, dried tomato 8 kg, ginger 2 kg, green onion 1 kg, edible salt 1 kg;

[0021] The preparation method of the chili sauce is:

[0022] a. Dried peppers are crushed after selection, seed removal and washing; dried tomatoes are crushed;

[0023] b. Ingredients;

[0024] c. X-ray sterilization;

[0025] d. 100℃ filling;

[0026] e. Sterilize at 100℃ after filling;

[0027] Further, the size of the dried chili after being broken is 0.4mm;

[0028] The size of the dried tomatoes after being broken is 4 mm.

Embodiment 3

[0030] 43 kg of dried chili, 45 kg of water, 9 kg of dried tomatoes, 2 kg of ginger, 0.5 kg of spring onions, 0.5 kg of edible salt;

[0031] Dried peppers are picked, seeded and washed, and then crushed to 0.4mm; dried tomatoes are crushed to 2mm; then ginger powder, green onion powder, and edible salt are mixed, and then sterilized by X-ray, add 46 kg of water and mix well, then fill at 100°C. , After filling, sterilize at 100°C, label and store.

[0032] Due to the implementation of the above technology: dried tomatoes make the chili sauce contain the unique nutrients of tomatoes, the red pigment content of the chili sauce is greatly increased, and the color is brighter, while the taste of the chili sauce is stronger, with sweet and sour taste in the spicy, and endless aftertaste. The dry and unique taste increases the chewing taste of the chili sauce; the other ingredients and the three sterilizations in the production ensure that the chili sauce has a long shelf life without a...

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Abstract

The invention provides water tomato chili sauce and a making method thereof and belongs to the field of food processing. The chili sauce is made from, by weight percentage, 40-48% of dried chilies, 40-50% of water, 7-10% of dried tomatoes, 1-3% of ginger, 0.5-1.5% of green onions and 0.5-1.5% of edible salt. The making method includes the following steps that firstly, the dried chilies are selected, seeds are removed, the dried chilies are washed and smashed, and the dried tomatoes are smashed; secondly, the materials are mixed; thirdly, X-ray sterilization is conducted; fourthly, filling is conducted at 80-100 DEG C; fifthly, sterilization is conducted at 100 DEG C after filling. The water tomato chili sauce is unique in taste, low in cost, healthy in nutrient and simple in process.

Description

Technical field: [0001] The water-made tomato chili sauce and a preparation method thereof belong to the field of food processing, and particularly relates to a water-made chili sauce and a preparation method thereof. Background technique: [0002] Chili sauce is a common condiment on the dining table. Each region has different local flavor chili sauce, which is a favorite food in people’s daily life. Chili sauce is divided into two types: oil-based and water-based; oil-based chili sauce is mainly Made with raw materials such as chili and edible oil, the product is easy to store and has a longer shelf life, but the oil content is high, which does not meet the modern people's pursuit of health, and the production cost is also high; water-based chili sauce is mainly water and chili It is made and tastes delicious. Most of the water-based chili sauces on the market simply add garlic, ginger, vinegar and other seasonings. There are few flavor options. In order to extend the shelf lif...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L19/00A23L33/10A23L5/43
CPCA23V2002/00A23V2200/044A23V2200/30
Inventor 艾海提·阿不都热合曼
Owner 和硕县满卡姆食品有限责任公司
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