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Thai type sweet chili sauce and preparation method thereof

A technology of hot sauce and fresh red pepper, which is applied in the direction of food ingredients as thickeners, food ingredients as taste improvers, and functions of food ingredients. The effect of normal intestinal function, improving the body's immunity and reducing production costs

Inactive Publication Date: 2019-03-08
SHANDONG LUZHOU FOOD GROUP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The sweet and hot sauce on the market is basically made of white sugar, which is not suitable for people with high blood sugar, and high-sugar foods are not in line with the current people's health concept; moreover, most of the products on the market have added preservatives

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of Thai sweet chili sauce, the steps are as follows:

[0026] (1) select the bright red pepper, remove the capsicum and the pepper core and clean it, and use the pulverizer to grind the cleaned fresh red pepper into chili pulp for subsequent use; after the garlic is peeled, use the pulverizer to pulverize it into mashed garlic for subsequent use;

[0027] (2) Get maltose syrup, sucrose, isomaltooligosaccharide syrup and agar, heat and boil;

[0028] (3) Add the crushed chili pulp and garlic paste in step (1), continue heating, and boil for 2 minutes;

[0029] (4) Add white vinegar, salt, wheat starch and fish sauce, stir evenly, and get Thai sweet chili sauce after cooling.

[0030] Wherein, the mass percent of maltose in the maltose syrup in step (2) is 75%, and the mass percent of isomaltooligosaccharide in the isomaltooligosaccharide syrup is 75%.

[0031] The Thai-style sweet chili sauce prepared according to the above preparation method is co...

Embodiment 2

[0033] A preparation method of Thai sweet chili sauce, the steps are as follows:

[0034] (1) select the bright red pepper, remove the capsicum and the pepper core and clean it, and use the pulverizer to grind the cleaned fresh red pepper into chili pulp for subsequent use; after the garlic is peeled, use the pulverizer to pulverize it into mashed garlic for subsequent use;

[0035] (2) Get maltose syrup, sucrose, isomaltooligosaccharide syrup and agar, heat and boil;

[0036] (3) Add the crushed chili pulp and garlic paste in step (1), continue heating, and boil for 2.5 minutes;

[0037] (4) Add white vinegar, salt, wheat starch and fish sauce, stir evenly, and get Thai sweet chili sauce after cooling.

[0038] Wherein, the mass percent of maltose in the maltose syrup in step (2) is 78%, and the mass percent of isomaltooligosaccharide in the isomaltooligosaccharide syrup is 72%.

[0039] The Thai-style sweet chili sauce prepared according to the above preparation method is ...

Embodiment 3

[0041] A preparation method of Thai sweet chili sauce, the steps are as follows:

[0042] (1) select the bright red pepper, remove the capsicum and the pepper core and clean it, and use the pulverizer to grind the cleaned fresh red pepper into chili pulp for subsequent use; after the garlic is peeled, use the pulverizer to pulverize it into mashed garlic for subsequent use;

[0043] (2) Get maltose syrup, sucrose, isomaltooligosaccharide syrup and agar, heat and boil;

[0044] (3) Add the crushed chili paste and garlic paste in step (1), continue heating, and boil for 3 minutes;

[0045] (4) Add white vinegar, salt, wheat starch and fish sauce, stir evenly, and get Thai sweet chili sauce after cooling.

[0046] Wherein, the mass percent of maltose in the maltose syrup in step (2) is 71%, and the mass percent of isomaltooligosaccharide in the isomaltooligosaccharide syrup is 77%.

[0047] The Thai-style sweet chili sauce prepared according to the above preparation method is c...

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PUM

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Abstract

The present invention relates to a Thai type sweet chili sauce and a preparation method thereof. The Thai type sweet chili sauce comprises the following raw materials in parts by weight: 40-60 parts of fresh red chilies, 10-20 parts of edible salt, 5-12 parts of wheat starch, 1-5 parts of agar, 70-80 parts of white vinegar, 350-420 parts of maltose syrup, 0-30 parts of sucrose, 4-8 parts of a fishsauce, 15-30 parts of isomaltooligosaccharide slurry, and 25-40 parts of garlic. The maltose syrup is mild in mouthfeel and low in sweetness, can replace part of sucrose and keeps low sweetness of food. The present invention also provides the preparation method of the Thai type sweet chili sauce. The prepared Thai type sweet chili sauce is free of any additives, rich in mouthfeel, unique in flavor and good in economic benefits and social benefits.

Description

technical field [0001] The invention relates to a Thai-style sweet chili sauce and a preparation method thereof, belonging to the technical field of sauces. Background technique [0002] Chili sauce is a favorite food in people's daily life. It is rich in nutrients and has the effects of increasing appetite, strengthening the spleen and stomach, dispelling rheumatism, relieving heat and analgesia, reducing fat and losing weight, and preventing cancer. [0003] At present, there are many varieties of chili sauces on the market, and the tastes are also different. However, with the increase of life and work pressure, more and more people, especially the white-collar workers, are in sub-health and their tolerance to spicy food is weakened; Composition and functionality. Thai sweet chili sauce is popular as a condiment or dipping sauce for noodles. At present, there are many brands of Thai sweet chili sauce on the market, and the ingredients of different brands of Thai sweet c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L29/30A23L33/125A23L29/256
CPCA23V2002/00A23L27/60A23L29/256A23L29/30A23L33/125A23V2200/14A23V2200/242A23V2200/32A23V2200/3262A23V2250/28A23V2250/5024A23V2250/5118A23V2250/628A23V2250/616
Inventor 何沭纬吴静葛建亭
Owner SHANDONG LUZHOU FOOD GROUP
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