Konjac fruit chili sauce and preparation method thereof

A technology of chili sauce and capsaicin sauce, which is applied in the direction of food ingredients as gelling agent, the function of food ingredients, food science, etc., can solve the problems that are not suitable for promotion, and achieve low production cost, unique and novel products, sweet, spicy and delicious taste Effect

Inactive Publication Date: 2018-11-06
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention patent of application number 201610391839.1 "A preparation method of chili sauce and chili sauce" (application date: 2016.06.06) introduces a preparation method of chili sauce ...

Method used

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  • Konjac fruit chili sauce and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1, a kind of preparation method of konjac fruit chili sauce, comprises the following steps:

[0024] (1) Preparation of konjac fruit capsaicin sauce: Take 2g of konjac glucomannan powder, 100g of ultrapure water, and swell at a constant temperature of 45°C for 15 minutes to make konjac sol. Garlic 100g, ginger 75g, washed, dried, cut into fruit and vegetable pieces, and set aside; first put the chopped red pepper in a beater at a speed of 16000rpm / min and stir for 30s, then put the konjac sol and fruit and vegetable pieces into the beating In the machine, add 100g of soft white sugar, 125g of white vinegar, and 125g of edible salt at a speed of 16000rpm / min, and grind for 50s to obtain vegetarian sauce, which is placed in a container and sealed for temporary storage;

[0025] (2) Preparation of konjac crystal Q bomb granules: Take 100g of japonica rice flour, 100g of tapioca starch, and 30g of konjac flour, mix them evenly, and mix them with 100°C hot water a...

Embodiment 2

[0028] Embodiment 2, a kind of preparation method of konjac glucomannan film anti-smog mask comprises the following steps:

[0029] (1) Preparation of konjac fruit capsaicin sauce: Take 5g of konjac glucomannan powder, 150g of ultrapure water, homogenize at a constant temperature of 45°C, and swell for 20 minutes to make konjac sol. Take 500g of red pepper, 500g of apple, and 250g of pear , garlic 200g, ginger 150g, washed, dried, cut into fruit and vegetable pieces, and set aside; first put the chopped red pepper in a beater at a speed of 16000rpm / min and stir for 40s, then put all the konjac sol and fruit and vegetable pieces Put it into a beater, add 200g of soft white sugar, 250g of white vinegar, and 250g of edible salt at a speed of 16000rpm / min, and grind for 60s to obtain vegetarian sauce, which is placed in a container and sealed for temporary storage;

[0030](2) Preparation of konjac crystal Q bomb granules: take 200g of japonica rice flour, 200g of tapioca starch, ...

Embodiment 3

[0033] Embodiment 3, a kind of preparation method of konjac glucomannan film anti-smog mask, comprises the following steps:

[0034] (1) Preparation of konjac fruit capsaicin sauce: take 3g of konjac glucomannan powder, 120g of ultrapure water, homogenize at a constant temperature of 45°C, and swell for 10 minutes to make konjac sol. g. Garlic 50g, ginger 37.5g, washed, dried, cut into fruit and vegetable pieces, and set aside; first put the chopped red pepper in a beater at a speed of 16000rpm / min for 30s, then konjac sol and fruit and vegetable pieces Put them all into a beater, add 50g of soft white sugar, 62.5g of white vinegar, and 62.5g of edible salt at a speed of 16,000rpm / min, and grind for 30s to obtain vegetarian sauce, which is sealed in a container for temporary storage;

[0035] (2) Prepare konjac crystal Q bomb granules: take 50g of japonica rice flour, 50g of tapioca starch, and 15g of konjac flour, mix them evenly, and add 100°C water to mix with the weight ra...

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Abstract

The invention relates to a konjac fruit chili sauce and a preparation method thereof. The preparation method of the konjac fruit chili sauce comprises the following steps: preparing a konjac fruit chili vegetarian sauce, preparing konjac crystal elastic particles, preparing the konjac fruit chili sauce, and conducting packaging. The method takes konjac glucomannan, chilies and pears as main raw materials which are supplemented with polished round-grained rice flour and natural fruit-vegetable concentrated juice, breaks the limitation of traditional konjac electuaries, improves traditional process of chili sauces, and endows the sauce with health-care effect while ensuring the nutritional ingredients of the chili sauce. The product of the invention is rich in nutrients, has reduced heat, and is refreshing in mouth feel, elastic and chewy, easy to digest and sweet in taste. Besides, the sauce has the advantages of wide raw material source, low production cost and simple preparation process, and is refreshing in taste, low in cost and suitable for family and commercial production. The product is suitable for the needs of various people, can be directly eaten as a condiment with rice,can also be used as a dipping sauce for Jiaozi, and can also be used for pickling salted cucumbers and spicy cabbages. The method is high in practicability and easy to popularize.

Description

technical field [0001] The invention specifically relates to a chili sauce and a preparation method thereof, in particular to a konjac fruit chili sauce and a preparation method thereof, belonging to the technical field of food. Background technique [0002] With the progress of society and the development of science and technology, a single seasoning can no longer satisfy people's pursuit of new tastes, and with the improvement of people's quality of life, in addition to delicious food, safety, nutrition, green, variety, etc. have long been put on the seasoning Development schedule, diversified and complex high-quality products are the current and future development direction of seasoning. At the same time, there are many problems in seasoning, such as "black seasoning" flooding the low-end seasoning market, high cost and low benefit, and konjac glucomannan products are relatively single. [0003] The chili sauce on the market is mainly made of chili peppers, supplemented ...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L19/00A23L29/244A23L7/10A23L29/30A23L33/00
CPCA23V2002/00A23L7/10A23L19/09A23L27/60A23L29/244A23L29/30A23L33/00A23V2200/30A23V2250/5058A23V2250/5118A23V2200/228
Inventor 庞杰吴春华王玉艳李源钊王林倪永升杜雨袁毅吴丹王维海林婉媚
Owner FUJIAN AGRI & FORESTRY UNIV
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