Fragrant fresh chili sauce

A technology of fresh chili sauce and chili sauce, applied in food ingredients as taste improver, food science and other directions, can solve the problem of insufficient taste and other problems

Inactive Publication Date: 2017-03-22
贵州省民旺银花科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the technical problem that the existing chili sauce tastes mainly spicy and th

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0024] Fragrant and fresh chili sauce, made of chili meat paste, seasoning, chili seed powder, spices, protein powder, and white wine.

[0025] Its production method is as follows:

[0026] 1. After washing and drying the fresh chili, separate the chili meat from the chili seeds, and grind the chili meat into a chili paste.

[0027] 2. Put part of the chili seeds produced from making chili meat puree into hot oil at 150°C and fry until the water in the chili evaporates (too high temperature will cause a burnt taste), then take out the chili seeds and drain them, and then make the chili meat The other part of the chili seeds produced by the mud is put into the pot and fried dry, and then the drained and fried chili seeds are mixed and ground into powdery chili seed powder with a grinder at an ambient temperature of 4°C. The fineness of the chili seed powder is At 100 mesh, if the temperature is too low, there will be problems with the operation of the machine, and if the tempe...

Embodiment 2

[0035] Compared with the prior art, the only difference is that in step 6, according to the parts by weight, 1 part of fermented bean curd is also added, mixed with the chili meat paste and put into the bottom of the sealed jar. Fermented bean curd has been fermented by mold during the production process, which is rich in amino acids, which further enhances the umami taste. At the same time, it can inoculate the chili sauce with beneficial bacteria to improve the fermentation effect.

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Abstract

The invention belongs to the field of food processing, and particularly discloses delicious fresh chili sauce. The delicious fresh chili sauce is prepared from chili flesh paste, seasoning, chili seed powder, spices, protein power, white spirits and protein power through fermentation in a sealed mode. The chili meat paste is refined through the following process comprising the steps that after fresh chilies are washed and dried in the air, chili flesh and chili seed are separated, and the chili flesh is ground into the chili flesh paste. The chili seed powder is refined through the following process comprising the steps that one part of the chili seed produced through preparation of the chili flesh paste are put into hot oil to be subjected to deep fry till water in the chilies is evaporated, then the chili seed are taken out and drained, the other part of the chili seed produced through preparation of the chili flesh paste are put into a pot to be fried till no water exists, and the drained and fried chili seed are mixed and ground into the powdery chili seed powder through a grinding miller. Aiming at the technical problems that the taste of existing chili sauce is mainly spicy and not delicious enough, the delicious fresh chili sauce is provided.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a fragrant and fresh chili sauce. Background technique [0002] Pepper is a popular vegetable, mainly grown in Southeast Asia, India, China, Mexico and other places, and has strong nutritional and medicinal value. Peppers can be eaten in a variety of ways, such as fresh eating, frying, drying, freezing, processing, etc. Wherein chili paste is a typical chili product. In order to meet the growing demand, various kinds of chili sauces have emerged, and the development of characteristic nutritious chili sauces has become a research hotspot. [0003] Most of the chili sauces sold in the market are made from chili peppers, beans or beef cubes. The mouthfeel of these chili sauces is mostly based on spicy, and the taste is single, which can not effectively satisfy people's appetite, so it is more and more neglected by people. Rich taste and delicious taste are the development directio...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/185
CPCA23V2002/00A23V2200/16
Inventor 程光跃
Owner 贵州省民旺银花科技有限公司
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