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Preparation method of sour chilli sauce

A technology of sour chili and chili, which is applied in the field of preparation of sour chili sauce, which can solve the problems of unstable hygiene quality, low brittleness of chili, and juice loss, etc., and achieve the effect of soft sour taste, strong fermented fragrance, harmonious smell and no peculiar smell

Inactive Publication Date: 2018-01-09
NANNING UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the improvement of living standards, people have higher requirements on the color, fragrance and other aspects of condiments made of chili. At present, chili sauce is mostly made by high-salt pickling method, which is salty and heavy, and the brittleness of chili Low, the color is dark, the juice loss is serious, the taste is poor, and the hygienic quality is unstable

Method used

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  • Preparation method of sour chilli sauce
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  • Preparation method of sour chilli sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of sour chili sauce, comprising the following steps:

[0024] 1) Prepare the ingredients: select fresh red peppers as raw materials, remove the peppers, wash them, and set aside;

[0025] 2) Pretreatment: Place the peppers cleaned in step 1 in solution 1, soak for 3 hours at 20°C, heat up the soup, and then cool down;

[0026] 3) beating: add 0.2 times of chili quality onion and 0.1 times of ginger after processing in step 2), mix and make beating to obtain material 1;

[0027] 4) Fermentation: add 0.1% Chinese prickly ash of material 1 quality, 6% salt, mix with material 1, put in an altar, ferment, and obtain the finished product.

[0028] The solution 1 includes the following raw materials in parts by mass: rice bran 20g, edible cactus 13.5g, calendula 6.7g, sodium chloride 2g, calcium carbonate 2.5g.

[0029] Described solution 1 comprises the following preparation steps:

[0030] 1) The rice bran was soaked in 5 times of sodium hydroxide wit...

Embodiment 2

[0039] A preparation method of sour chili sauce, comprising the following steps:

[0040] 1) Prepare the ingredients: select fresh red peppers as raw materials, remove the peppers, wash them, and set aside;

[0041] 2) Pre-treatment: put the chili peppers cleaned in step 1 in solution 1, soak for 3.4 hours at 23°C, heat up the soup, and cold-process;

[0042] 3) beating: add 0.3 times of chili quality onion and 0.15 times of ginger after processing in step 2), mix and make beating to obtain material 1;

[0043] 4) Fermentation: add 0.15% Chinese prickly ash of material 1 quality, 7% salt, mix with material 1, put in an altar, ferment, and obtain the finished product.

[0044] The solution 1 includes the following raw materials in parts by mass: rice bran 22g, edible cactus 14g, calendula 7.2g, sodium chloride 3g, calcium carbonate 2.9g.

[0045] Described solution 1 comprises the following preparation steps:

[0046] 1) The rice bran was soaked in 6 times of sodium hydroxid...

Embodiment 3

[0055]A preparation method of sour chili sauce, comprising the following steps:

[0056] 1) Prepare the ingredients: select fresh red peppers as raw materials, remove the peppers, wash them, and set aside;

[0057] 2) Pre-treatment: place the peppers cleaned in step 1 in solution 1, soak at 25°C for 4 hours, hot soup, and cold treatment;

[0058] 3) beating: add 0.4 times of chili quality onion and 0.2 times of ginger after processing in step 2), mix and make beating to obtain material 1;

[0059] 4) Fermentation: add 0.2% Chinese prickly ash of material 1 quality, 8% salt, mix with material 1, put in an altar, ferment, and obtain the finished product.

[0060] The solution 1 includes the following raw materials in parts by mass: rice bran 23.4g, edible cactus 14.2g, calendula 8.5g, sodium chloride 4g, calcium carbonate 3g.

[0061] Described solution 1 comprises the following preparation steps:

[0062] 1) The rice bran was soaked in 7 times sodium hydroxide with pH=10 for...

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Abstract

The invention belongs to the technical field of food processing, and specifically relates to a preparation method of sour chilli sauce. The method comprises: material preparation, pre-treatment, beating, and fermentation. Hot peppers are soaked with a specially-prepared solution 1, hot soaking is performed, and multi-stage freezing treatment is carried out at different temperatures, so that the color and brittleness of the hot peppers are ensured. Further, the obtained product is mixed with allium chinensis, ginger and pricklyash peel according to a certain ratio, through cooperation with multi-stage fermentation, the obtained mixture is treated in a magnetic field, and the total acid content of the chilli sauce is ensured and can reach as low as 1.07%. Finally, the chilli sauce is natural, red, bright and glossy, and is less in juice, poor in flowability, moderate in thickness, and fine and uniform in texture. The chilli sauce is not layered, is thick in fermentation flavor, coordinative in flavors and free of peculiar smell, tastes fine, and is moderate in sour, hot and salt flavor and mellow in sour flavor.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of sour chili sauce. Background technique [0002] Guizhou Province is rich in pepper resources and has a long history of planting. Its complex ecological environment and climatic conditions have bred a variety of pepper fermented products, especially fermented pepper sauce, which has become a tradition loved by the local people because of its rich nutrition, fresh color and delicious taste. food. Fermented chili sauce is the use of various beneficial microorganisms to ferment the cut and beaten peppers to produce acid to reduce the pH value of the chili sauce, and at the same time combine the high osmotic pressure of salt, the decomposition of protein and a series of other biochemical effects , jointly inhibit the growth of harmful microorganisms. [0003] With the improvement of living standards, people have higher requirements on the ...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L5/41A23L5/30A23L5/00
Inventor 吴显仕
Owner NANNING UNIV
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