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Chili seasoning sauce

A technology of seasoning sauce and chili sauce, which is applied in the direction of food ingredients as a taste improver, food science, etc., can solve the problems of not making full use of chili stalks, achieve delicious taste, save costs, and enhance the shelf life.

Inactive Publication Date: 2017-06-13
重庆市长寿区舒福食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention intends to provide a chili sauce to solve the problem that the existing chili sauce does not make full use of the chili pedicle

Method used

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  • Chili seasoning sauce
  • Chili seasoning sauce

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Effect test

Embodiment 1

[0027] Embodiment 1: chili sauce is made of the following raw materials in parts by mass: chili seed 3, chili pedicle 1, chili peel 6, wood ginger seed 6, and salt 6.

Embodiment 2

[0028] Embodiment 2: chili sauce is made of the following raw materials in parts by mass: chili seed 4, chili pedicle 2, chili skin 7, wood ginger seed 12, and salt 12.

Embodiment 3

[0029] Embodiment 3: Chili sauce is made of the following raw materials in parts by mass: 5 chili seeds, 3 chili pedicles, 8 chili skins, 18 wood ginger seeds, and 18 salt.

[0030] Wherein, capsicum seed is the broken foam that passes through 50 mesh sieve holes. Chili seeds are rich in capsaicin, but their texture is relatively hard. Therefore, crushing them into relatively fine foams not only facilitates the release of capsaicin into the chili sauce, but also prevents the foam formed from chili seeds from affecting the taste. . The chili peels are pieces that pass through a 25-mesh sieve. The texture of the chili skin is relatively soft, which does not affect the taste. It does not need to be crushed into very fine pieces. It is only necessary to crush the chili skin into pieces, so that the vitamins and other nutrients in the chili skin can be immersed in the chili sauce. . In addition, retaining the appropriate size of the lumpy pepper skin can increase the chewiness w...

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Abstract

The invention discloses a chili seasoning sauce. The chili seasoning sauce is prepared from the following raw materials in parts by mass: 3-5 parts of chili seeds, 1-3 parts of chili pedicle, 6-8 parts of chili skin, 6-18 parts of pungent litse fruits and 6-18 parts of salt. According to the chili seasoning sauce, the chili seeds, the chili skin and the chili pedicle are fully used; various parts of the chili contain different nutrients and tastes; the mixture of the chili seeds, the chili skin and the chili pedicle is fully used for adjusting taste of the chili sauce and the contents of nutrient substances such as vitamin C; various chili seasoning sauces with different tastes can be prepared by using difference of the substance ratio of the chili; seasoning materials do not need to be additionally added; the chili seasoning sauce is capable of reducing cost and ensuring that the chili sauce is pure in taste and free of chemical additives.

Description

technical field [0001] The invention relates to the field of condiments, in particular to a chili sauce. Background technique [0002] Pepper is a commonly used condiment, and pepper skin is rich in vitamin C, which has certain nutritional value. [0003] Sauce made with chili peppers is one of the most common ways people use chili peppers. Existing chili seasoning sauce has various varieties, but it is generally formed by adding other seasonings after pulverizing the capsicum peel and the capsicum seeds contained in the capsicum peel. In addition to being rich in cellulose, pepper stalks also contain a certain amount of nutrients. It would be a pity to just throw away the chili stalks. More importantly, the current chili sauce is basically processed by mixing chili skin and chili seeds, and then adding other materials to control the spiciness. In this way, instead of making full use of the materials of the pepper itself to adjust the spiciness, some additional materials...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/10
CPCA23V2002/00A23V2200/14
Inventor 邱廷军
Owner 重庆市长寿区舒福食品有限公司
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