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Chili sauce and preparation method thereof

A chili sauce and formula technology, applied in the field of food science, can solve the problem that the flavor of chili sauce needs to be improved, and achieve the effects of increasing farmers' income, mellow taste and easy management.

Inactive Publication Date: 2018-02-02
高伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the technical defects of the prior art, and provides a chili sauce and a preparation method thereof, so as to solve the technical problem that the flavor of the chili sauce product needs to be improved in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of chili sauce, the preparation raw material of this chili sauce comprises the following ingredients by weight: 20 parts of chili pepper, 30 parts of minced garlic sauce, 15 parts of tomato sauce, 0.5 part of minced garlic, 15 parts of soybean paste, 0.2 part of soybean oil, minced ginger 0.3 parts, 0.2 parts of clove garlic, 0.7 parts of chopped green onion, 0.1 parts of tangerine peel, 0.2 parts of white sugar, 0.2 parts of table salt, 0.1 parts of water, 0.1 parts of white wine, 0.2 parts of peppercorns, 0.1 parts of anise powder, 0.1 parts of monosodium glutamate, 0.1 parts of chicken essence part, 0.1 part of soy sauce.

[0035] On the basis of the above technical solutions, the following conditions are met:

[0036] The alcoholic strength of described liquor is 50 degree.

[0037] The moisture content of the chili pepper is 85% (w / w).

[0038] It also includes 3 parts by weight of Luo Han Guo.

[0039] It also includes 7 parts by weight of Cistanche.

...

Embodiment 2

[0050] A kind of chili sauce, the preparation raw material of this chili sauce comprises the following ingredients by weight: 20 parts of chili pepper, 30 parts of minced garlic sauce, 15 parts of tomato sauce, 0.5 part of minced garlic, 15 parts of soybean paste, 0.2 part of soybean oil, minced ginger 0.3 parts, 0.2 parts of clove garlic, 0.7 parts of chopped green onion, 0.1 parts of tangerine peel, 0.2 parts of white sugar, 0.2 parts of table salt, 0.1 parts of water, 0.1 parts of white wine, 0.2 parts of peppercorns, 0.1 parts of anise powder, 0.1 parts of monosodium glutamate, 0.1 parts of chicken essence part, 0.1 part of soy sauce.

[0051] On the basis of the above technical solutions, the following conditions are met:

[0052] The alcoholic strength of described liquor is 76 degree.

[0053] The moisture content of the chili pepper is 90% (w / w).

[0054] It also includes 7 parts by weight of Cistanche.

[0055] The tomato paste is prepared by the following method: ...

Embodiment 3

[0063] A kind of chili sauce, the preparation raw material of this chili sauce is made up of the following components by weight: 20 parts of chili peppers, 30 parts of minced garlic sauce, 15 parts of tomato sauce, 0.5 parts of minced garlic, 15 parts of soybean paste, 0.2 part of soybean oil, 0.3 part ginger, 0.2 part garlic, 0.7 part green onion, 0.1 part tangerine peel, 0.2 part sugar, 0.2 part salt, 0.1 part water, 0.1 part white wine, 0.2 part pepper, 0.1 part aniseed powder, 0.1 part monosodium glutamate, chicken essence 0.1 part, 0.1 part of soy sauce.

[0064] The soybean paste is prepared by the following method: wash soybeans, dry them in the sun, soak them in water, dry the surface moisture, inoculate molds to ferment, stop fermentation after they are covered with mycelia, remove the mycelia, add salt to pickle, Then put it in an altar and seal it, let it stand for 1 month, and dry it in the sun to obtain the soybean paste.

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PUM

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Abstract

The invention provides a chili sauce and a preparation method thereof. According to the technical scheme, a brand-new design of a raw material formula is carried out on the purpose of improving flavorand mouth feel, and dosage and proportioning are optimized on the basis of increasing spice components, so that the chili sauce is endowed with a strong flavor under the premise of basically keepingoriginal costs. At the same time, the invention designs a suitable preparation method around the physical property characteristics and the synergistic relationships of each component, and the method adopts different pretreatment means for different components so as to be helpful to developing the taste characteristics of food materials. Meanwhile, a feeding sequence and treating time of each component are specifically limited, and the taste and fragrance of a finished product are greatly improved through reasonable cooperation of the above steps. The invention greatly improves the economic value added of crops through the deep processing of chili and spice components, provides a new way for factory foundation and business startup of vast peasant friends, and helps to increase the income ofpeasants, and provides more employment opportunities

Description

technical field [0001] The invention relates to the field of food science and technology, and further relates to the improvement and production of seasoning food, in particular to chili sauce and a preparation method thereof. Background technique [0002] Chili sauce is a seasoning food with chili as the main component and spicy as the main taste feature. As a common condiment on the table, each region has different local flavors of chili sauce. The quality of chili sauce is mainly determined by its raw material quality and formula characteristics, especially the formula characteristics determine the flavor and taste of chili sauce. Since no other mandatory standards are involved, the choice of chili sauce recipes is extremely wide under the premise of ensuring food safety. Any ingredient with a strong taste can be used as a recipe raw material. The categories and flavors are extremely rich. [0003] Although the products are abundant, chili sauce with outstanding flavor ...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/10
CPCA23L27/60A23L33/10
Inventor 高伟
Owner 高伟
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