Sour and sweet flavored chili sauce and preparation method thereof

A technology of chili sauce and sweetness, which is applied in the field of condiments, which can solve the problems of restricting the use of chili sauce and harming human body, and achieve the effect of soft fragrance, sweet and sour taste, good fusion degree, and improved fermentation efficiency

Inactive Publication Date: 2018-02-23
王成元
View PDF8 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sweet and sour chili sauce is rarely available in the market, which brings a lot of inconvenience to people who can’t eat spicy food, and limits the use of chili sauce in dail

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A sweet and sour chili sauce, the raw materials for preparing the chili sauce include the following components in parts by weight: 50 parts of pepper, 8 parts of salt, 8 parts of soybean paste, 3 parts of monosodium glutamate, 10 parts of sugar, 5 parts of vinegar, and 7 parts of garlic , 5 parts of pineapple and 0.5 part of acetic acid bacteria.

[0030] The preparation method of above-mentioned sweet and sour chili sauce, comprises the following steps:

[0031] (1) Clean the pepper, grind it, add soybean paste, monosodium glutamate, sugar, salt and water with 3 times the weight of pepper, stir evenly, then boil at 100°C for 8 minutes, and set aside;

[0032] (2) Grind garlic to get minced garlic, dice pineapple to get diced pineapple, then add minced garlic and diced pineapple to the mixture obtained in step (1), then inoculate acetic acid bacteria, at 35°C, the pH value is Under the condition of 4.5, carry out sealed fermentation for 80 hours;

[0033] (3) vinegar ...

Embodiment 2

[0036] A kind of sour-sweet chili sauce, the preparation raw material of described chili sauce comprises following components by weight: 70 parts of peppers, 5 parts of salt, 12 parts of soybean paste, 1 part of monosodium glutamate, 20 parts of white sugar, 3 parts of vinegar, 12 parts of garlic , 3 parts of pineapple, 1 part of hops and 0.8 parts of acetic acid bacteria.

[0037] The preparation method of above-mentioned sweet and sour chili sauce, comprises the following steps:

[0038] (1) Clean the pepper, grind it, add soybean paste, monosodium glutamate, sugar, salt and water with 5 times the weight of pepper, stir evenly, then boil at 80°C for 10 minutes, and set aside;

[0039] (2) Grind garlic to get minced garlic, dice pineapple to get diced pineapple, then add minced garlic and diced pineapple to the mixture obtained in step (1), then inoculate acetic acid bacteria, at 25°C, the pH value is Under the condition of 5.5, carry out sealed fermentation for 50 hours;

...

Embodiment 3

[0045] A kind of sweet and sour chili sauce, the preparation raw material of described chili sauce comprises following components by weight: 60 parts of peppers, 7 parts of salt, 10 parts of soybean paste, 2 parts of monosodium glutamate, 15 parts of sugar, 4 parts of vinegar, 10 parts of garlic , 4 parts of pineapple, 2 parts of hops, 3 parts of honey and 0.7 parts of acetic acid bacteria.

[0046] The preparation method of above-mentioned sweet and sour chili sauce, comprises the following steps:

[0047](1) Clean the chili peppers, grind them, add soybean paste, monosodium glutamate, sugar, salt, and 4 times the weight of chili pepper water and stir evenly, then boil at 90°C for 9 minutes, let cool to room temperature, and then add honey mix ready to use;

[0048] (2) Grind garlic to get minced garlic, dice pineapple to get diced pineapple, then add minced garlic and diced pineapple to the mixture obtained in step (1), then inoculate acetic acid bacteria, at 30°C, the pH v...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention belongs to the technical field of condiments, and in particular relates to sour and sweet flavored chili sauce and a preparation method thereof. The sour and sweet flavored chili sauce is prepared from the following raw material components in parts by weight: 50 to 70 parts of chili, 5 to 8 parts of salt, 8 to 12 parts of soybean paste, 1 to 3 parts of monosodium glutamate, 10 to 20parts of sugar, 3 to 5 parts of vinegar, 7 to 12 parts of garlic, 3 to 5 parts of pineapples and 0.5 to 0.8 part of acetic acid bacteria. According to the sour and sweet flavored chili sauce, the salt, the monosodium glutamate, the sugar, the vinegar and the pineapples are added to blend the spicy taste of the chili sauce, so that the finally obtained chili sauce has a soft sour and sweet mouthfeel; the garlic is a natural preservative, so that the chili sauce has a preservative effect on the basis of not adding a preservative, and the garlic also has the effect of enabling the spicy taste ofthe chili sauce to be transferred and integrated with the sour and sweet taste of the sugar, the vinegar and the pineapples; the acetic acid bacteria are added to ferment, so that the fermentation efficiency of the chili sauce can be further improved, and the flavor and the sour and sweet taste of the chili sauce become softer and more natural and has a better integrating degree.

Description

technical field [0001] The invention belongs to the technical field of condiments, and in particular relates to a sweet and sour chili sauce and a preparation method thereof. Background technique [0002] Pepper has a stimulating effect on the mouth and stomach, can promote the secretion of digestive juice, enhance gastrointestinal motility, improve appetite, and can inhibit abnormal fermentation in the intestines. It can also improve heart function and blood circulation. Regular consumption of chili can lower blood lipids, blood sugar, reduce thrombus formation, and have a certain preventive effect on cardiovascular diseases. [0003] Chili is often made into chili sauce, which is a very important condiment in daily meals. However, the most widely known chili sauce on the market is Pixian Doubanjiang, which belongs to the salty and spicy chili sauce and is often used as a seasoning for Sichuan dishes. The sweet and sour taste of chili sauce is rarely available on the mark...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L19/00A23L27/00A23L27/60A23L29/00
CPCA23L19/03A23L27/00A23L27/60A23L29/065
Inventor 王成元
Owner 王成元
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap