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Preparation method of chili sauce

A technology of chili sauce and chili, which is applied in the field of food processing, can solve the problems of unstable sanitary quality, low brittleness of chili, and dark color, etc., and achieve the effect of harmonious odor, strong fermented aroma, and moderate viscosity

Inactive Publication Date: 2018-02-09
代浩
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production method of traditional chili sauce is mostly made by high-salt pickling, which is heavy in salt, low in brittleness, dark in color, serious in juice loss, poor in taste, and unstable in hygienic quality, causing food safety problems. question

Method used

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  • Preparation method of chili sauce
  • Preparation method of chili sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of chili sauce preparation method, comprises the following steps:

[0026] 1) Prepare the ingredients: select fresh red peppers as raw materials, remove the peppers, wash them, and set aside;

[0027] 2) Pre-treatment: place the chili cleaned in step 1 in clear water for 3 hours, and heat up the soup;

[0028] 3) beating: add 0.21 times of garlic and 0.13 times of the quality of chilli after processing in step 2), ginger, mix, and perform beating to obtain material 1;

[0029] 4) Mixing: mix 0.1-0.2% red vinegar of material 1 quality, 6.4% salt, and 1% solid 1 to obtain material 2;

[0030] 5) Fermentation: put material 2 into an altar, seal the mouth of the altar with water, and ferment to obtain.

[0031] The hot soup is to heat the extract to 78°C, put it into hot chili soup for 1min, and place it at 0-°C for 20min, repeating 3 times.

[0032] The extract is to mix fresh lotus and green tea according to the mass ratio of 1.3:0.6, add 20 times of 50°C hot wa...

Embodiment 2

[0042] A kind of chili sauce preparation method, comprises the following steps:

[0043] 1) Prepare the ingredients: select fresh red peppers as raw materials, remove the peppers, wash them, and set aside;

[0044] 2) Pretreatment: place the chili cleaned in step 1 in clear water for 4 hours, and then heat up the soup;

[0045] 3) beating: add 0.27 times of garlic and 0.18 times of the quality of chilli processed in step 2) ginger, mix, and make beating to obtain material 1;

[0046] 4) Mixing: mix 0.15% red vinegar of material 1 quality, 6.8% salt, and 1.2% solid 1 to obtain material 2;

[0047] 5) Fermentation: put material 2 into an altar, seal the mouth of the altar with water, and ferment to obtain.

[0048] The hot soup is to heat the extract to 79°C, put it into hot chili soup for 1.2min, and place it at 1°C for 23min, repeating 3 times.

[0049] The extract is to mix fresh lotus and green tea according to the mass ratio of 1.3:0.6, add 20 times of 50°C hot water to ...

Embodiment 3

[0059] A kind of chili sauce preparation method, comprises the following steps:

[0060] 1) Prepare the ingredients: select fresh red peppers as raw materials, remove the peppers, wash them, and set aside;

[0061] 2) Pre-treatment: place the pepper cleaned in step 1 in clear water for 5 hours, and heat up the soup;

[0062] 3) beating: add 0.35 times of garlic and 0.22 times of the quality of chilli after processing in step 2), ginger, mix, and perform beating to obtain material 1;

[0063] 4) Mixing: mix 0.2% red vinegar of material 1 quality, 7.2% salt, and 2% solid 1 to obtain material 2;

[0064] 5) Fermentation: put material 2 into an altar, seal the mouth of the altar with water, and ferment to obtain.

[0065] The hot soup is to heat the extract to 80°C, put it into hot chili soup for 2 minutes, and place it at 1°C for 25 minutes, repeating 4 times.

[0066] The extract is to mix fresh lotus and green tea according to the mass ratio of 2.0:1.1, add 30 times of 55°C ...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a chili sauce. The method comprises the following steps of material preparation, pretreatment, beating, mixing and fermentation. According to the chili sauce prepared by the invention, the total acid content of the chili sauce is controlled by special hot soup treatment and a special fermentation process, and the total acid content can reach up to 0.88% at a minimum. If the total acid content is too high, product is not safe. The flavor of chili is ensured, and finally the chilisauce has a natural red color, is bright and glossy, and has little juice, poor fluidity, moderate viscosity, fine and uniform texture, no layering, a strong fermentation flavor, coordinating smells,no peculiar smell, fine taste, mild sourness, spiciness and saltiness, and soft sourness.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of 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 color...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L5/10
CPCA23V2002/00A23L5/13A23L27/60A23V2300/24
Inventor 代浩
Owner 代浩
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