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Chili sauce and production technology thereof

A production process and technology for chili sauce, applied in the direction of food ingredients as taste improver, food ingredients as taste improver, food science, etc., can solve the problems of less selectivity, harmfulness, less variety, etc., and shorten the processing time. Effect

Inactive Publication Date: 2017-11-24
山西沐风农林开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, all kinds of chili sauces sold in the market are mainly chili peppers, almost all of which are added with a large amount of chemical food additives, which will be harmful to the body if eaten regularly
In addition, the nutritional combination of chili sauce is single and there are few types. Most of the elderly and children cannot eat at will, and there are fewer choices for picky eaters.
There are also chili sauces with fruits and vegetables on the market. When the fruits and vegetables are processed at high temperature, there will be a problem of excessive loss of nutrients. The fruits and vegetables contain too much water and need to be treated with more chemical preservatives, which cannot reach people. Requirements for natural and harmless food

Method used

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  • Chili sauce and production technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A chili sauce is composed of the following raw materials in parts by weight: 31kg of chili peppers, 6kg of garlic, 1kg of soybean paste, 7kg of peanut beans, 10kg of bean products (5kg of tofu and 5kg of bean curd sticks), appropriate amount of seasonings (edible salt, soft white sugar, brewed food, etc.) Vinegar, monosodium glutamate, the dosage is appropriate).

Embodiment 2

[0031] A kind of chili sauce, is made up of following raw material by weight: 36kg chili pepper, 7kg garlic, 1.2kg soybean paste, 8kg peanut beans, 15kg bean products (6kg tofu and 9kg yuba), appropriate amount of seasoning (edible salt, soft white sugar, brewed Vinegar, monosodium glutamate, the dosage is appropriate).

Embodiment 3

[0033] A chili sauce is composed of the following raw materials in parts by weight: 38kg of chili, 6kg of garlic, 1kg of soybean paste, 8kg of peanut beans, 16kg of soy products (8kg of tofu and 8kg of bean curd sticks), appropriate amount of seasoning (edible salt, soft white sugar, brewed food, etc.) Vinegar, monosodium glutamate, the dosage is appropriate).

[0034] Example: 4:

[0035] A kind of chili sauce, is made up of following raw material by weight: 40kg chili pepper, 8kg garlic, 1.5kg soybean paste, 9kg peanut beans, 20kg bean products (10kg tofu and 10kg beancurd sticks), appropriate amount of seasoning (edible salt, soft white sugar, brewed Vinegar, monosodium glutamate, the dosage is appropriate).

[0036] Such as figure 1 Shown, a kind of production technology of chili sauce, comprises the following steps:

[0037] S1: Weigh the peeled garlic, wash and mince:

[0038] First receive qualified garlic, check the quantity, and the error range is 0.5kg; then use ...

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Abstract

The invention relates to the technical field of food, in particular to chili sauce. The chili sauce is prepared from the following raw materials: chilies, garlic, water, soybean paste, edible salt, soft white sugar, fermented vinegar, monosodium glutamate, peanuts and bean products; a production technology of the chili sauce comprises the steps of pretreating the raw materials, measuring and weighing, frying, filling and sealing, sterilizing, spraying cods, boxing, putting in storage, and the like. The chili sauce provided by the invention is free from any chemical reagent; the chili sauce is prepared by adopting a frying technology, so that the processing time is greatly shortened; the bean products are added into the chili sauce, so that the nutritional value of the chili sauce is improved; therefore, the chili sauce is delicious, safe and nutritional.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a chili sauce and a production process thereof. Background technique [0002] Chili belongs to the tomato family. It has the effects of invigorating the stomach and eliminating food, removing wind and dampness. There are many ways to eat chili, and chili sauce is a relatively common condiment. [0003] With the improvement of people's living standards, people pay more and more attention to their own health problems, and various food safety problems are constantly exposed, so people are more inclined to eat pure natural and harmless food. The various chili sauces currently on the market are mainly chili peppers, almost all of which are added with a large amount of chemical food additives, and frequent consumption will be harmful to the body. In addition, the nutritional combination of chili sauce is single and there are few types. Most of them cannot be eaten at will by t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23L27/60A23V2002/00A23V2200/14A23V2200/16
Inventor 冷国生
Owner 山西沐风农林开发有限公司