Low-salt low-nitrate fragrant flavored chili sauce and preparation method thereof

A technology of nitrate fragrance and chili sauce, applied in the direction of bacteria used in food preparation, food science, food preservation, etc., can solve the problems of long production cycle, short shelf life, high salt content, etc., to improve controllability and product quality The effect of stable quality

Inactive Publication Date: 2018-08-14
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The chili sauce in the existing market is not only seriously homogeneous and lacks characteristics, but also has serious accumulation of nitrite, long production cycle, high salt content, short shelf life, unstable product quality, and texture during storage. Softening, severe browning of the product, easy "flowering" on the surface and odor and other quality problems have not been effectively resolved, resulting in a small market share of fermented chili sauce products
In addition, the addition of additives, preservatives, pigments, etc. in chili sauce products conflicts with consumers' increasing pursuit of green and healthy concepts, causing difficulties in the consumer market.

Method used

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  • Low-salt low-nitrate fragrant flavored chili sauce and preparation method thereof
  • Low-salt low-nitrate fragrant flavored chili sauce and preparation method thereof
  • Low-salt low-nitrate fragrant flavored chili sauce and preparation method thereof

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preparation example Construction

[0054] The invention discloses a method for preparing a low-salt, low-nitrate and light-flavored chili sauce, the process flow of which is as follows: figure 1 shown, including the following steps:

[0055] Step 1. Selection and pretreatment of raw materials:

[0056] Step 1.1, selection of chrysanthemum: choose the fruit of chrysanthemum as raw material, and choose the appropriate picking time according to different production areas. Fruit picking is best carried out from mid-June to early July. At this time, chrysanthemum is tender. Strong aroma and good taste. Choose freshly shaped fruits, which are required to be fresh and tender, without hard shells, with turquoise skin color, no blackened parts or a small amount of black parts; branches, leaves and other parts are removed, and the stalks can be retained to participate in fermentation.

[0057] Step 1.2. Preservation of chrysanthemum: because chrysanthemum is prone to enzymatic browning when exposed to the air, the colo...

Embodiment 1

[0077] Step 1. Selection and pretreatment of raw materials:

[0078] Step 1.1, selection of chrysanthemum: choose the fruit of chrysanthemum as raw material, and choose the appropriate picking time according to different production areas. Fruit picking is best carried out from mid-June to early July. At this time, chrysanthemum is tender. Strong aroma and good taste. Choose freshly shaped fruits, which are required to be fresh and tender, without hard shells, with turquoise skin color, no blackened parts or a small amount of black parts; branches, leaves and other parts are removed, and the stalks can be retained to participate in fermentation.

[0079] Step 1.2. Preservation of chrysanthemum: because chrysanthemum is prone to enzymatic browning when exposed to the air, the color of the skin turns black, which seriously affects the sensory quality of the product. The plucked chrysanthemum should be used within 2 days. If it can’t be used in time, fresh wood ginger should be p...

Embodiment 2

[0097] A preparation method of low-salt, low-nitration and light-flavor chili sauce, comprising the following steps:

[0098] Step 1. Selection and pretreatment of raw materials:

[0099] Step 1.1, selection of chrysanthemum: choose the fruit of chrysanthemum as raw material, and choose the appropriate picking time according to different production areas. Fruit picking is best carried out from mid-June to early July. At this time, chrysanthemum is tender. Strong aroma and good taste. Choose freshly shaped fruits, which are required to be fresh and tender, without hard shells, with turquoise skin color, no blackened parts or a small amount of black parts; branches, leaves and other parts are removed, and the stalks can be retained to participate in fermentation.

[0100] Step 1.2. Preservation of chrysanthemum: because chrysanthemum is prone to enzymatic browning when exposed to the air, the color of the skin turns black, which seriously affects the sensory quality of the prod...

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Abstract

The invention discloses low-salt low-nitrate fragrant flavored chili sauce and a preparation method thereof. The chili sauce is prepared from the following components in percentage by mass: 5-15 percent of pungent litse fruits, 1-8 percent of scallions, 5-10 percent of edible salt, 1-5 percent of raw ginger, 1-5 percent of garlics, 0.5-1.5 percent of rhizoma kaempferiae, 0.5-1.5 percent of white granulated sugar, 0.1-0.5 percent of Chinese prickly ash, 1-5 percent of lactobacillus plantarum bacterial solution, 0.5-1.5 percent of fermentation stock solution and the balance of chili, totally 100percent of total mass. According to the chili sauce, the product featured flavor can be improved, the citrate content of products can be reduced, and the production efficiency can be improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a low-salt, low-nitrogen, and light-flavored flavored chili sauce and a preparation method thereof. Background technique [0002] Wood ginger is an important spice plant, also known as Litsea cubeba, Litsea pepper or Mountain pepper, belonging to the genus of Lauraceae, deciduous shrub or small tree. Widely distributed in the south of the Yangtze River in my country, Guangxi, Guangdong, Fujian, Jiangxi, Jiangsu, Zhejiang, Hunan, Yunnan, Guizhou, Sichuan and other provinces. Litsea cubeba peel contains about 5% volatile oil, and 70% to 80% of the volatile oil is citral. In addition, it also contains methyl heptenone, citronellal, pinene and a small amount of limonene and linalool, which are good ingredients for the food industry. Natural flavor enhancer, the seeds contain about 40% fatty oil. [0003] Ginger seed oil has good thermal stability, can effectivel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00A23L29/00A23L5/20A23L3/3472
CPCA23L3/3472A23L5/27A23L27/60A23L29/065A23L33/00A23V2002/00A23V2400/169A23V2200/10A23V2200/30
Inventor 王新惠肖龙泉刘达玉陈春军李婧刘洋
Owner CHENGDU UNIV
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