Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Spicy sauce and preparation method thereof

A technology of chili sauce and chili powder, which is applied in the direction of food ingredients as antioxidants, food ingredients containing oil, food ingredients containing gas, etc., can solve problems such as poor product preservation effect, unbalanced nutrition of hot sauce, and excessive formula of hot sauce. , to achieve the effect of bright color, better seasoning effect and sufficient fresh and spicy taste

Inactive Publication Date: 2017-10-20
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
View PDF6 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the existing spicy sauce formula is too simple and unreasonable, so that the prepared spicy sauce is unbalanced in nutrition, or seafood or other meats are needed to ensure the nutrition of the spicy sauce, and wines such as wine need to be used to improve the taste and remove the smell and increase the fragrance. Or need to use a large amount of freshness enhancers such as monosodium glutamate to improve freshness, which can no longer meet the growing needs of the broad masses of the people
[0004] In addition, the country has strict dosage requirements for the addition of chemical preservatives. If the addition of potassium sorbate and sodium benzoate is too low, the preservation effect of the product will not be good, and it will easily spoil. National standards, and even if chemical preservatives have been added and no sterilization process is carried out, there will still be secondary fermentation flatulence during the preservation process, the taste will be sour in the later stage, and the shelf life will be shortened

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Spicy sauce and preparation method thereof
  • Spicy sauce and preparation method thereof
  • Spicy sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0079] A kind of fragrant hot sauce, it adopts the hydrogen-filled sealing package, and it comprises following components by weight: 125 parts of edible vegetable oils, 75 parts of bean paste, 23 parts of chili powder, 15 parts of sesame seeds, 15 parts of perilla leaf fragments, 6 parts of Douchi, 7.5 parts of fresh ginger, 9 parts of garlic, 3 parts of green pepper powder, 2 parts of pepper, 18 parts of kelp residue, 21 parts of edible salt, 7.5 parts of honey, 6 parts of steamed fish sauce, 2 parts of rose water , 2 parts of jasmine dew and 4 parts of spice extract;

[0080] The edible vegetable oil is made of sesame oil, the chili powder is made by drying and crushing Guizhou peppercorns, the green pepper powder is made by crushing fresh Sichuan South Road peppercorns, and the honey is made of nectar;

[0081] The perilla leaf pieces are chopped to 1cm 2 Below, the particle diameter of described fresh ginger powder, garlic powder and kelp residue is controlled below 5mm, ...

Embodiment 2

[0101] A kind of spicy sauce, which adopts hydrogen-filled sealed packaging, and comprises the following components in parts by weight: 100 parts of edible vegetable oil, 60 parts of bean paste, 15 parts of chili powder, 10 parts of sesame seeds, 10 parts of perilla leaf fragments, 4 parts 1 part fermented soya bean, 5 parts fresh minced ginger, 6 parts minced garlic, 2 parts minced green pepper, 1 part pepper, 12 parts kelp residue, 16 parts edible salt, 5 parts honey, 4 parts steamed fish soy sauce, 1 part rose water , 1 part jasmine dew and 2 parts spice extract;

[0102] The edible vegetable oil is made of peanut oil, the chili powder is made by drying and crushing Guizhou pepper, the green pepper powder is made by crushing fresh Sichuan South Road pepper, and the honey is honey;

[0103] The perilla leaf pieces are chopped to 1cm 2 Below, the particle diameter of described fresh ginger powder, garlic powder and kelp residue is controlled below 5mm, and the particle diame...

Embodiment 3

[0123] A kind of fragrant hot sauce, it adopts the hydrogen-filled sealed package, and it comprises the following components in parts by weight: 150 parts of edible vegetable oil, 90 parts of bean paste, 30 parts of chili powder, 20 parts of sesame seeds, 20 parts of perilla leaf fragments, 8 parts of Douchi, 10 parts of fresh ginger, 12 parts of garlic, 4 parts of green pepper powder, 3 parts of pepper, 24 parts of kelp residue, 26 parts of edible salt, 10 parts of honey, 8 parts of steamed fish soy sauce, 3 parts of rose water , 3 parts of jasmine dew and 6 parts of spice extract;

[0124] The edible vegetable oil is made of sunflower oil, the chili powder is made by drying and crushing Guizhou peppercorns, the green pepper powder is made by crushing fresh Sichuan South Road peppercorns, and the honey is made of nectar;

[0125] The perilla leaf pieces are chopped to 1cm 2 Below, the particle diameter of described fresh ginger powder, garlic powder and kelp residue is contr...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Vitalityaaaaaaaaaa
Login to View More

Abstract

Belonging to the field of food processing, the invention relates to a spicy sauce and a preparation method thereof. The spicy sauce adopts hydrogen charging sealing packaging, and contains edible vegetable oil, broad bean paste, chili powder, sesame, perilla leaf fragments, fermented soya beans, fresh minced ginger, minced garlic, Zanthoxylum schinifolium powder, pepper, kelp residue, edible salt, honey, seasoned soy sauce for seafood, rose flower water, jasmine flower water and a spice extracted liquid. The preparation method includes: A. pan heating, B. stir-frying, C. removal from the pan, and D. hydrogen charging sealing packaging. The product prepared by the method provided by the invention has the characteristics of rich nutrition, enough fresh spicy taste, rich flavor, bright color, better seasoning effect, better taste, and long preservation time without adding any preservative, and no use of monosodium glutamate and spice body, is greener and healthier to eat, and can better meet the demands of consumers. The preparation method has the advantages of simple and convenient operation, great improvement of spicy sauce flavor, quality and taste, and low input cost, and is suitable for industrialized production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a spicy sauce and a preparation method thereof. Background technique [0002] Chili sauce is a sauce-like condiment made with chili as the main raw material and mixed with various other materials. It has the functions of delicious taste, fresh color, long aftertaste, appetizing and invigorating spleen, and increasing appetite. At the same time, it is easy to eat and carry, and has a wide range of uses , and deeply loved by the people, the research about chili sauce is also more and more subject to people's attention. [0003] However, the existing spicy sauce formula is too simple and unreasonable, so that the prepared spicy sauce is unbalanced in nutrition, or seafood or other meats are needed to ensure the nutrition of the spicy sauce, and wines such as wine need to be used to improve the taste and remove the smell and increase the fragrance. Or need to use a large amount of fre...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L27/60A23L11/00A23L27/10A23D9/00A23L21/25A23L3/3454A23L3/358A23L3/3445A23L11/50
CPCA23D9/00A23L3/3445A23L3/3454A23L3/358A23L21/25A23L27/10A23L27/115A23L27/60A23V2002/00A23L11/50A23V2200/16A23V2200/15A23V2250/21A23V2250/12A23V2250/18A23V2200/02A23V2300/18
Inventor 左勇张鑫方明恒
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com