Edible composition, preparation method and application of edible composition in field of chilli sauce production

A composition, the technology of red pepper, applied in the field of chili sauce production, preparation, edible composition field, can solve problems such as easy to get angry, eaters get angry, and can't eat, so as to increase immunity and reduce disease The effect of improving the vitality of the body

Inactive Publication Date: 2017-12-08
青岛佳成食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Today, with increasingly frequent cultural exchanges, the chili food culture in the Southwest has quickly entered the northern region, and eating chili sauce is a very convenient way to taste, but due to the different geographical environment, the living environment in the northern area is relatively dry, so eating After eating chili, the heat enters the lungs, which can easily cause the eater to get angry. Compared with garlic, the traditional spicy seasoning in the north, according to the theory of traditional Chinese medicine, chili is spicy in taste, hot in nature, warms the stomach, dispels cold and dries dampness , and garlic is a cooked food with warm food, so garlic is welcomed by the people in the north because it is not easy to get angry. Pity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1: After 16g of dragon fruit and 16g of kiwi fruit are washed successively, peeled, cut into pieces and drained, the pulp of pretreatment is obtained, and then preliminary chopped to obtain the first product;

[0029] 60g of red pepper and 16g of hazelnuts are picked separately, and then chopped to obtain the second product;

[0030] 10g of lotus leaf and 10g of capillary are mixed and then fully ground to obtain the powdery third product;

[0031] The first, second and third products are mixed with 20 g of water, then mixed with 12 g of white granulated sugar, 8 g of salt and 0.6 citric acid, heated and stirred to obtain the fourth product;

[0032] The fourth product was uniformly mixed with 0.3 g of D-sodium erythorbate and 0.1 g of potassium sorbate, mixed with 3 g of modified starch, and heated and stirred at 110° C. for 16 minutes to obtain the final product.

Embodiment 2

[0033] Embodiment 2: After 10g of dragon fruit and 10g of kiwi fruit are washed successively, peeled, cut into pieces and drained, the pulp of pretreatment is obtained, and then preliminary chopping is carried out to obtain the first product;

[0034] 20g of red peppers and 10g of hazelnuts are picked separately and then chopped to obtain the second product;

[0035] Lotus leaf 6g is mixed with capillary wormwood 6g and then fully ground to obtain the powdery third product;

[0036] The first, second and third products are mixed with 10 g of water, then mixed with 4 g of white sugar, 1 g of salt and 0.3 citric acid, heated and stirred to obtain the fourth product;

[0037] The fourth product was uniformly mixed with D-0.1 g of sodium erythorbate and 0.05 g of potassium sorbate, mixed with 1 g of modified starch, and heated and stirred at 80° C. for 10 minutes to obtain the final product.

Embodiment 3

[0038] Embodiment 3: After 13g of dragon fruit and 13g of kiwi fruit are washed successively, peeled, cut into pieces and drained, the pretreated pulp is obtained, and then preliminary chopped to obtain the first product;

[0039] 40g of red peppers and 13g of hazelnuts are picked separately, and then chopped to obtain the second product;

[0040] Lotus leaf 8g is mixed with capillary wormwood 8g and then fully ground to obtain the powdery third product;

[0041] The first, second and third products were mixed with 15 g of water, then mixed with 8 g of white granulated sugar, 4.5 g of salt and 0.45 g of citric acid, heated and stirred to obtain the fourth product;

[0042] The fourth product was uniformly mixed with 0.2 g of D-sodium erythorbate and 0.075 g of potassium sorbate, mixed with 2 g of modified starch, and heated and stirred at 95° C. for 13 minutes to obtain the final product.

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PUM

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Abstract

The invention discloses an edible composition. The key point of the technical scheme is that the edible composition is prepared from filberts, red peppers, dragon fruits, kiwifruits, herba artemisiae scopariae, lotus leaves and water. By taking the red peppers as a main body and adding the traditional Chinese medicines and fruits which are capable of drying down a human body, the symptom of excessive internal heat caused by eating the red peppers is relieved, and chilli sauce is more suitable for the physical constitution, the diet and the living environment of northerners.

Description

technical field [0001] The invention relates to the field of condiment production, in particular to an edible composition, a preparation method and its application in the field of chili sauce production. Background technique [0002] Peppers originally grew in the tropical regions of Central and South America. After European colonialism arrived in the Americas, peppers were first introduced to Europe in 1493, to Japan from about 1583 to 1598, to China in the late Ming Dynasty, and to Yunnan and Guizhou in southern China during the Qing Dynasty. , Sichuan, Guangxi, Hunan and other places carry out large-scale planting and consumption. [0003] Existing can refer to the Chinese patent that publication number is CN104543948A, and it discloses a kind of food, is specifically mutton chili sauce, and concrete processing method is: use the suitable mutton of proportioning, chili sauce, soybean paste, peanut oil, carrot, seasoning The material is made after repeated hot frying and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/10A23L19/00A23L25/00A23L33/10
CPCA23L19/09A23L25/30A23L27/10A23L27/60A23L33/10A23V2002/00A23V2200/16A23V2200/30A23V2200/324
Inventor 侯西山
Owner 青岛佳成食品有限公司
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