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Formula of chilli sauce

A technology of chili sauce and formula, applied in the direction of food science, etc., can solve the problems of loss of nutrients, short shelf life, easy to get angry, etc., and achieve the effect of uniform odor distribution, rich flavor, and convenient portability

Inactive Publication Date: 2019-03-22
杜石辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, due to various reasons such as the manufacturer's technology, it is easy to get angry after eating, the shelf life is short, and it is easy to rot
At present, there are many additives in the chili sauce sold in the market, food safety cannot be effectively guaranteed, and there is a lot of loss of nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A chili sauce formula, characterized in that it comprises the following raw materials in parts by weight: 300-700 parts of pepper, 20-50 parts of sugar, 12-40 parts of monosodium glutamate, 150-300 parts of sweet noodle sauce, 25-45 parts of vinegar, 20 parts of sesame -70 parts, 30-60 parts of sunflower seeds, 40-60 parts of fresh cucumber, 30-50 parts of salt, 2-45 parts of garlic, 5-30 parts of celery, 12-40 parts of soybeans, 20-60 parts of papaya, sesame oil 6-40 servings, 5-40 servings of beef.

[0019] Choose 400 parts of pepper, 30 parts of sugar, 20 parts of monosodium glutamate, 220 parts of sweet noodle sauce, 30 parts of vinegar, 50 parts of sesame, 40 parts of sunflower seeds, 50 parts of fresh rutabagas, 40 parts of salt, 30 parts of garlic, 20 parts of celery, and 18 parts of soybeans. 30 parts of papaya, 30 parts of sesame oil, 25 parts of beef.

[0020] Proposing a kind of chili sauce technological process for a kind of chili sauce formula comprises th...

Embodiment 2

[0029] This example is a further optimization made on the basis of Example 1. Specifically, 400 parts of pepper, 40 parts of sugar, 22 parts of monosodium glutamate, 200 parts of sweet noodle sauce, 40 parts of vinegar, 40 parts of sesame, and 45 parts of sunflower seeds are selected. , 45 parts of fresh rutabagas, 45 parts of salt, 35 parts of garlic, 30 parts of celery, 20 parts of soybeans, 28 parts of papaya, 35 parts of sesame oil, and 20 parts of beef. Keep the altar sealed during processing, while the temperature needs to be kept at 25 degrees Celsius, and the fermentation time is 13 days.

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PUM

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Abstract

The invention discloses a formula of a chilli sauce. The chilli sauce is prepared from the following raw materials in parts by weight: 300-700 parts of chillies, 20-50 parts of sugar, 12-40 parts of aginomoto, 150-300 parts of sweet bean sauce, 25-45 parts of vinegar, 20-70 parts of sesame, 30-60 parts of sunflower seeds, 40-60 parts of fresh vegetables, 30-50 parts of salt, 2-45 parts of garlic,5-30 parts of celery, 12-40 parts of soybeans, 20-60 parts of pawpaw, 6-40 parts of sesame oil and 5-40 parts of beef. The chilli sauce is scientific in formula, so that the chilli sauce is no longersimply peppery; the taste of chili sauce is enriched; the nutrient components in the chilli sauce are increased; the chilli sauce is rich in flavor, good in taste and convenient to eat, store and carry, and can be matched with staple foods and dishes; meanwhile, according to the formula, all the materials are simultaneously fermented, so that the smell of the chili sauce is uniformly distributed;the problem that the traditional chili sauce is poor in taste is changed; the materials are simultaneously fermented, so that the problem that material pieces in the original chilli sauce are large isrelieved.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a chili sauce formula. Background technique [0002] With the development of the economy and the continuous improvement of people's living standards, seasoning sauce has become an indispensable condiment in life. Chili sauce is a common instant food for people as a side dish. It is easy to carry and has a long shelf life. more and more popular. At present, there are many kinds of seasoning sauces on the market with different tastes, and consumers have higher and higher requirements for various seasoning sauces. The chili sauce currently on the market is mostly spicy and contains a lot of fat, making it greasy to eat. In the prior art, due to various reasons such as the manufacturer's technology, it is easy to get angry after eating, the shelf life is short, and it is easy to rot. At present, there are many additives in the chili sauce sold in the market, food safety cannot be eff...

Claims

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Application Information

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IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 杜石辉
Owner 杜石辉