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Preparation technology of capsicum frutescens sauce rich in nutrition

A technology with rich nutrition and preparation technology, which is applied in food science, food preservation, food ingredients as taste improvers, etc., can solve the problems of not meeting the growing needs of consumers and single nutrition, and achieve moderate viscosity, rich nutrition, The effect of extending the shelf life

Inactive Publication Date: 2017-12-15
芜湖市老兵坛子食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the process of cooking chopped pepper fish head, it is often necessary to add chili sauce to increase the flavor. There are many kinds of chili sauce sold in the market, but most of them only have the function of seasoning and have single nutrition, which can no longer meet the growing needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of preparation technology of nutritious chili sauce, comprises the steps:

[0019] S1. Mix cationic guar gum and water, add sodium carboxymethyl starch and continue to stir, add fermented soya bean and chili millet and mix evenly, pour into a hot pot containing oil and fry, add garlic, minced ginger, and shallots and continue to stir to obtain pre-processed millet pepper;

[0020] S2. Add red yeast rice and soybean oil to the pretreated chili pepper and mix evenly, add Chinese medicine powder and red date powder, mix evenly, add water to boil, pack and sterilize at high temperature to obtain nutrient-rich chili sauce.

Embodiment 2

[0022] A kind of preparation technology of nutritious chili sauce, comprises the steps:

[0023] S1. Mix 3 parts of cationic guar gum and 20 parts of water in parts by weight and stir for 2 hours at 60°C. Add 2 parts of sodium carboxymethyl starch and continue stirring for 15 minutes. Add 40 parts of fermented soya bean and 20 parts of millet pepper and mix evenly. Pour into a hot pan containing 2 parts of oil and fry for 5 minutes, add 5 parts of garlic, 1 part of minced ginger, and 2 parts of shallots and continue to fry for 2 minutes to obtain pretreated millet pepper;

[0024] S2. Add 2 parts of red yeast rice and 1 part of soybean oil to the pretreated millet pepper and mix evenly, add 3 parts of Chinese medicine powder and 0.1 part of red date powder and mix evenly, add 4 times of water and boil until the water content is 50wt%, pack and Sterilize at high temperature to obtain the nutritious chili paste.

Embodiment 3

[0026] A kind of preparation technology of nutritious chili sauce, comprises the steps:

[0027] S1. Mix 1 part of cationic guar gum and 30 parts of water in parts by weight and stir for 1 hour. The stirring temperature is 70°C. Add 1 part of carboxymethyl starch sodium and continue stirring for 35 minutes. Add 20 parts of tempeh and 50 parts of millet pepper and mix evenly. Pour into a hot pan containing 1 part of oil and fry for 15 minutes, add 1 part of garlic, 2 parts of minced ginger, and 1 part of shallot and continue to fry for 4 minutes to obtain pretreated millet pepper;

[0028] S2. Add 1 part of red yeast rice and 4 parts of soybean oil to the pretreated millet pepper and mix evenly, add 1 part of traditional Chinese medicine powder and 0.2 part of red date powder and mix evenly, add 2 times of water and boil until the water content is 80wt%, pack and Sterilize at high temperature to obtain the nutritious chili paste.

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PUM

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Abstract

The invention discloses a preparation technology of a capsicum frutescens sauce rich in nutrition. The preparation technology comprises the following steps of mixing and stirring cation guar gum with water, adding sodium carboxymethyl starch, continuing performing stirring, adding fermented soya beans and capsicum frutescens, performing uniform mixing to obtain a mixture, pouring the mixture into a hot pot containing oil, performing stir-frying, adding garlic, bruised ginger and spring onions, and continuing performing stir-frying so as to obtain pretreated capsicum frutescens; and adding red yeast rice and soybean oil to the pretreated capsicum frutescens, performing uniform mixing, adding traditional Chinese medicine powder and red jujube powder, performing uniform mixing, adding water, performing decoction, performing packaging, and performing high-temperature sterilization so as to obtain the capsicum frutescens sauce rich in nutrition. The capsicum frutescens sauce made by the preparation technology disclosed by the invention is rich in nutrition, unique in mouth feel, good in soup color, long in quality guarantee period and low in cost.

Description

technical field [0001] The invention relates to the technical field of chili sauce, in particular to a preparation process of nutritious chili sauce. Background technique [0002] People often use condiments in daily life to increase the color, aroma and taste of dishes and promote appetite. At present, in the process of cooking chopped pepper fish head, it is often necessary to add chili sauce to increase the flavor. There are many kinds of chili sauce sold in the market, but most of them only have the function of seasoning and have single nutrition, which can no longer meet the growing needs of consumers. . Contents of the invention [0003] The invention proposes a preparation process of nutrient-rich chili sauce, which is rich in nutrition, unique in taste, good in soup color, long in shelf life and low in cost. [0004] The present invention proposes a kind of preparation technology of nutrient-rich capsicum sauce, comprising the following steps: [0005] S1. Mix c...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L29/238A23L29/212A23L11/00A23L19/00A23L5/10A23L27/10A23L3/3472A23L11/50
CPCA23L3/3472A23L5/12A23L19/00A23L27/10A23L27/105A23L27/60A23L29/212A23L29/238A23V2002/00A23L11/50A23V2200/14A23V2200/15A23V2250/506A23V2250/5118
Inventor 季洪波
Owner 芜湖市老兵坛子食品有限公司
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