Green and red pepper sauce and preparation method thereof

A technology of green and red pepper sauce and red pepper, applied in the preservation of food ingredients as anti-microbial, food science and other directions, can solve the problems of short preservation period, inability to realize industrialization, and little reference significance, and achieve extended preservation period, synergistic effect, etc. The effect of inhibiting microorganisms and broad market prospects

Inactive Publication Date: 2018-10-16
SICHUAN PROVINCE DANDAN CONDIMENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the description of this method, vague words such as medium heat, half-cooked, and oil are mentioned many times, and the parameters are not disclosed. For industrial production, the reference meaning is not great
Moreover, no color protection and anti-corrosion means are added to the finished product, and the storage period is short. It can only be produced as a family workshop and cannot be industrialized.

Method used

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  • Green and red pepper sauce and preparation method thereof
  • Green and red pepper sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A green pepper sauce

[0031] (1) Raw material pretreatment: remove 510kg of fresh green vitex, 90kg of fresh millet pepper, wash, drain and set aside. After washing and draining the garlic cloves, cut them into 4mm particles with a chopping machine, and store them temporarily for later use. The temporary storage time for fresh green vitex grains and fresh millet spicy grains is no more than 12 hours, and the temporary storage time for ginger grains is no more than 8 hours. 1. The temporary storage time of garlic grains should not exceed 2 hours in summer, and not more than 4 hours in other seasons.

[0032] (2) Preparation of pickled wild sansho: 105kg of soaked wild sansho is unpacked and drained, passed through a meat grinder with a sieve plate diameter of 8mm, and the wild soaked sansho is temporarily stored for later use, and the temporary storage time does not exceed 8 hours.

[0033] (3) Preparation of red pepper powder and white pepper powder: crush the dried r...

Embodiment 2

[0039] A green pepper sauce

[0040] (1) Raw material pretreatment: remove 500kg of fresh green vitex, 80kg of fresh millet pepper, wash, drain and set aside, remove the old skin of the onion, wash and drain, put them into a chopping machine and cut them into 8mm particles, ginger, After washing and draining the cloves of garlic, cut them into 3mm granules with a chopping machine, and store them temporarily for later use. The temporary storage time for fresh green vitex granules and fresh millet spicy granules should not exceed 12 hours, and the temporary storage time for ginger granules should not exceed 8 hours. 1. The temporary storage time of garlic grains should not exceed 2 hours in summer, and not more than 4 hours in other seasons.

[0041] (2) Preparation of pickled wild sansho: 100 kg of soaked wild sansho is unpacked and drained, passed through a meat grinder with a sieve plate diameter of 8 mm, and the wild soaked sansho is temporarily stored for later use, and the...

Embodiment 3

[0048] A green pepper sauce

[0049] (1) Pretreatment of raw materials: remove 520kg of fresh green vitex, 100kg of fresh millet pepper, wash, drain and set aside, remove the old skin of the onion, wash and drain, put them into a chopping machine and cut them into 12mm particles, ginger, After washing and draining the garlic cloves, cut them into 5mm particles with a chopping machine, and store them temporarily for later use. The temporary storage time for fresh green vitex grains and fresh millet peppery grains is no more than 12 hours, and the temporary storage time for ginger grains is no more than 8 hours. 1. The temporary storage time of garlic grains should not exceed 2 hours in summer, and not more than 4 hours in other seasons.

[0050] (2) Preparation of pickled wild sansho: 110kg of soaked wild sansho is unpacked and drained, passed through a meat grinder with a sieve plate diameter of 8mm, and the wild soaked sansho is temporarily stored for later use, and the tempo...

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Abstract

The invention discloses a green and red pepper sauce and a preparation method thereof. The green and red pepper sauce is prepared from the following raw materials: soybean salad oil, global wild peppers, fresh green two-thorn peppers, fresh capsicum frutescens, ground white pepper, pericarpium zanthoxyli bungeani powder, Allium chinense grains, etc. The raw materials are subjected to pretreating,sir-frying, packaging and inspecting. The invention adopts the combined use of D-sodium erythorbate and sodium dehydroacetate for color protection and preservation, which can effectively protect the original color and luster of hot peppers within 6 months according to experimental data. In addition, the cooperation of the green two-thorn peppers and the red capsicum frutescens realizes the mutualcooperation of capsaicin, vitamins, trace elements and lysine which are rich in the hot peppers; moreover, pericarpium zanthoxyli bungeani essential oil is added before removing from a pot, which notonly adds a harmonious pericarpium zanthoxyli bungeani flavor, but also plays a role in synergistic inhibition of microorganisms to prolong the shelf life with the capsaicin and other substances .

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a green and red pepper sauce and a preparation method thereof. Background technique [0002] Pepper contains a variety of health-care ingredients, which have the functions of invigorating the stomach, dispelling wind, promoting blood circulation, dispelling cold, relieving depression, and guiding stagnation. Pepper fruit contains capsaicin compounds. Capsaicin has a bactericidal effect and can stimulate the body to speed up metabolism and consume more energy. It can decompose or inhibit fat, prevent obesity, and prevent thrombosis; in addition, it also contains organic acids and carotenoids. Pigment, volatile oil, vitamins and other substances, rich in Vc content is the crown of all kinds of vegetables. In addition, pepper seeds are also rich in a variety of antioxidant active ingredients, such as flavonoids and chlorogenic acid. [0003] Nowadays, the processing method...

Claims

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Application Information

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IPC IPC(8): A23L27/60
CPCA23V2002/00A23L27/60A23V2200/10
Inventor 杨国华岳鹏杨帆陈文涓叶玉矫夏光寅
Owner SICHUAN PROVINCE DANDAN CONDIMENT
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