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Chili sauce for good health and production methods

A production method and healthy technology, applied in the field of chili sauce, can solve problems such as loss of flavor substances, threats to health, and reduction of salt content, so as to achieve the effect of reducing salt and ensuring food safety

Inactive Publication Date: 2018-05-29
QINGDAO TAI FOONG FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the industrially produced chili sauce is marinated with high salt to obtain the finished product. Due to the excessive salt content, many flavor substances will be lost, resulting in insufficient flavor of industrially produced fermented chili.
The existing industrial chili sauce is also fermented by lactic acid bacteria, the salt content is greatly reduced, but the control of nitrite is still unsatisfactory, and the nitrite content of the finished product still poses a threat to people's health
In addition to the above, frequent consumption of chili sauce also has the disadvantage of being easy to get angry.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The preparation method of the easy-to-health chili sauce of the present embodiment may further comprise the steps:

[0025] 1) Preparation: Pick out 100 parts of fresh peppers that are ripe, free of scars, diseases and insect pests, and rotten. Remove the stalks and green stems, wash them with clean water and drain the water for later use. Take 0.5 parts of lotus leaves and 0.5 parts of saffron Flower, 0.5 part of honeysuckle are mixed, and after crushing, the mixture is put into a supercritical CO2 extraction device for extraction, and the extract is stand-by; the crushed particle size of the lotus leaf, saffron and honeysuckle is 60 mesh, and the extraction temperature of the supercritical extraction is 30°C, pressure 10MPa, time 1 hour;

[0026] 2) The first fermentation of peppers: compactly press the drained peppers into a fermentation jar, add 10 parts of saline with a mass concentration of 22% to the jar to submerge the peppers, then add 1 part of lactic acid bac...

Embodiment 2

[0030] The preparation method of the easy-to-health chili sauce of the present embodiment may further comprise the steps:

[0031] 1) Preparation: Pick out 100 parts of fresh peppers that are ripe, free of scars, diseases and insect pests, and rotten. Remove the stalks and green stems, wash them with clean water and drain the water for later use. Take 0.5 parts of lotus leaves and 0.5 parts of saffron Flower, 0.5 part of honeysuckle are mixed, and after crushing, the mixture is put into a supercritical CO2 extraction device for extraction, and the extract is stand-by; the crushed particle size of the lotus leaf, saffron and honeysuckle is 60 mesh, and the extraction temperature of the supercritical extraction is 40°C, pressure 20MPa, time 3 hours;

[0032] 2) The first fermentation of peppers: compactly press the drained peppers into a fermentation jar, add 10 parts of saline with a mass concentration of 22% to the jar to submerge the peppers, then add 1 part of lactic acid ba...

Embodiment 3

[0037] The preparation method of the easy-to-health chili sauce of the present embodiment may further comprise the steps:

[0038] 1) Preparation: Pick out 100 parts of fresh peppers that are ripe, free of scars, diseases and insect pests, and rotten. Remove the stalks and green stems, wash them with clean water and drain the water for later use. Take 0.5 parts of lotus leaves and 0.5 parts of saffron Flower, 0.5 part of honeysuckle are mixed, and after crushing, the mixture is put into a supercritical CO2 extraction device for extraction, and the extract is stand-by; the crushed particle size of the lotus leaf, saffron and honeysuckle is 60 mesh, and the extraction temperature of the supercritical extraction is 50°C, pressure 30MPa, time 5 hours;

[0039] 2) The first fermentation of peppers: compactly press the drained peppers into a fermentation jar, add 10 parts of saline with a mass concentration of 22% to the jar to submerge the peppers, then add 1 part of lactic acid ba...

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PUM

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Abstract

The invention provides a chili sauce for good health and the production methods, and relates to the technical field of food processing. The methods include the following steps of material preparation,primary fermentation, desalination, secondary fermentation and mashing chilies. An extract made from a mixture of lotus leaves, saffron crocus and honeysuckles is added during the mashing chilies process. To prevent the putrefying bacteria from appearing, high concentrations of salt are added during the primary fermentation process. To prevent too much salty taste from affecting the flavor, the desalination and the low-salt secondary fermentation are adopted. To prevent nitrite from appearing, plant polyphenols are added during the high-salt fermentation and the low-salt fermentation. The materials have the advantages that the lotus leaves and the honeysuckles have an antipyretic effect, reducing the risk of people suffering fromthe excessive internal heat caused by eating chilies, and the saffron crocus can reduce the risk of women getting acne from eating chilies.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing chili sauce that reduces the content of nitrite in pickled products, is practical and easy to be healthy, and chili sauce. Background technique [0002] Peppers are delicious and have many benefits. There are various chili products on the market at present, and chili paste is particularly popular among consumers. At present, fermented peppers are generally produced by natural fermentation using microorganisms attached to the surface of peppers. They are delicious, invigorating the stomach and eliminating food. They are widely produced by hand in many areas and are deeply loved and welcomed by people. Most of the industrially produced chili sauces are pickled with high salt to obtain finished products. Due to the excessive salt content, many flavor substances will be lost, resulting in insufficient flavor of the industrially produced fer...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/105A23L19/20A23L5/20
CPCA23L5/27A23L19/20A23L27/60A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 王秀杰
Owner QINGDAO TAI FOONG FOODS CO LTD
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