Raw vegetable chilli sauce and manufacturing process thereof

A technology for vegetable chili sauce and chili sauce, applied in the directions of vitamin-containing food ingredients, food ingredients as odor modifiers, food science, etc., can solve problems such as insufficient consideration of nutritional intake, insufficient consideration of digestive system impact, and no promotion of digestion and nutrition. , to achieve long storage period, enhance nutritional value, and help digestion.

Pending Publication Date: 2019-07-02
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In summary, the existing problems in the prior art are: modern people’s awareness of health is enhanced, and if they choose based on personal taste preferences, they are afraid of being unfavorable to their health; Insufficient consideration of the nutritional needs of dishes, and lack of consideration of the impact on people's digestive system. Not only does it not have the function of promoting digestion and increasing nutrition, but sometimes it will cause certain damage to the stomach and mouth.

Method used

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  • Raw vegetable chilli sauce and manufacturing process thereof
  • Raw vegetable chilli sauce and manufacturing process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of raw vegetable chili sauce of the present embodiment, the component of described raw vegetable chili sauce is by mass 100 grams of bean paste, 50 grams of fresh peppers, 60 grams of marinade, 0.2 grams of vitamins, 1 gram of capsaicin, and 0.5 grams of trace elements. gram, 10 grams of marinating material, 8 grams of homemade condiment oil, 2 grams of pressed soybean oil, and 10 grams of edible salt; , 15 grams of lentils within 5cm, 10 grams of celery, 5 grams of parsley, and 10 grams of crushed peanuts.

[0033] The contained nutrients of the hot sauce are composed of 11 grams of fat, 1.1 grams of capsaicin, 0.3 grams of protein, 0.2 grams of carbohydrates, multivitamins and inorganic salts by mass; wherein:

[0034] The vitamin components include 0.361 g of vitamin C1, 0.03 g of vitamin B1, 20.04 g of vitamin B, 0.4 g of vitamin D, 2.24 mg of vitamin E, 0.72 g of vitamin P and 1.03 g of carotene by mass.

[0035] The inorganic salt components include 1.53 m...

Embodiment 2

[0045] A kind of raw vegetable chili sauce of the present embodiment, the component of described chili sauce is by mass by 50 grams of bean paste, 30 grams of fresh capsicum, 40 grams of marinade, 0.1 gram of vitamin, 0.5 gram of capsaicin, 0.2 gram of trace element, 5 grams of marinade, 6 grams of homemade condiment oil, 1 gram of pressed soybean oil, and 5 grams of edible salt; It is composed of 10 grams of lentils, 5 grams of celery, 2 grams of parsley, and 5 grams of crushed peanuts.

[0046] The nutrients contained in the above-mentioned hot sauce are composed of 9 grams of fat, 0.9 grams of capsaicin, 0.1 grams of protein, 0.1 grams of carbohydrates, multivitamins, and inorganic salts by mass; wherein:

[0047] The vitamin components include 0.265 grams of vitamin C1, 0.02 grams of vitamin B1, 0.03 grams of vitamin B, 0.42 grams of vitamin D, 2.36 milligrams of vitamin E, 0.76 grams of vitamin P and 1.01 grams of carotene by mass.

[0048] The inorganic salt components ...

Embodiment 3

[0058] A kind of raw vegetable chili sauce of the present embodiment, the component of described chili sauce is by mass 150 grams of bean paste, 70 grams of fresh capsicum, 80 grams of marinade, 0.3 grams of vitamins, 1.5 grams of capsaicin, 0.8 grams of trace elements, 15 grams of marinade, 10 grams of homemade condiment oil, 3 grams of pressed soybean oil, and 15 grams of edible salt; It is composed of 20 grams of lentils, 15 grams of celery, 8 grams of parsley, and 15 grams of crushed peanuts.

[0059] The contained nutrient of above-mentioned hot sauce is made up of fat 13 grams, capsaicin 1.3 grams, protein 0.5 grams, carbohydrate 0.3 grams and multivitamin, inorganic salt by mass; Wherein:

[0060] The vitamin components include 0.39 g of vitamin C1, 0.038 g of vitamin B1, 0.056 g of vitamin B, 0.48 g of vitamin D, 2.95 mg of vitamin E, 0.78 g of vitamin P and 1.06 g of carotene by mass.

[0061] The inorganic salt components include 1.32 mg of iron, 15.28 mg of calcium...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and discloses a raw vegetable chilli sauce and a manufacturing process thereof. The chilli sauce is composed of a thick broad-bean sauce, fruits of garden eggplant, green bean, peanuts, celery leaves, cabbage leaves, green onion, fresh ginger, garlic, freshly squeezed soybean oil, pricklyash peel, Chinese star anise, and the like; and at the same time, the invention also discloses the manufacturing process of the raw vegetable chilli sauce. The raw vegetable chilli sauce of the invention has the characteristics of low heat energycontent, extremely spicy taste, slightly salty taste mixed with delicious and crispy taste of the green bean and the peanuts, softness of the fruits of the garden eggplant, faint scent of cucumber sticks, and delicate fragrance of celery and coriander, and rich in nutrients, has an obvious function of stimulating taste buds to improve appetite, also promotes digestion, can meet taste needs of many consumers, especially those who eat light meals and fast food, and drink.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a raw vegetable chili sauce and a production process thereof. Background technique [0002] Chili sauce is a non-staple food that is generally loved by the general population. There are many varieties in the market. As a food additive, it is convenient to eat and easy to store and take. It has become an indispensable food on the family table of people of all ethnic groups in the country. However, with the increasing variety of chili sauce and the continuous improvement of consumers' dietary taste and nutritional needs, people have a lot of health confusion and concerns about the selection of chili sauce. Existing chili sauce mainly has the function of "spicy pickles", which is used to adjust people's salty taste and spicy taste to stimulate mouthfeel and appetite. The desire for balanced nutritional and trace element supplementation; at the same time, traditi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L11/00A23L19/00A23L25/00A23L33/10A23L33/115A23L11/50
CPCA23L27/60A23L11/01A23L19/03A23L19/09A23L25/30A23L33/10A23L33/115A23V2002/00A23L11/50A23V2200/15A23V2200/32A23V2200/30A23V2250/1578A23V2250/1592A23V2250/16A23V2250/1614A23V2250/1618A23V2250/1626A23V2250/1642A23V2250/18A23V2250/211A23V2250/7042A23V2250/7044A23V2250/708A23V2250/71A23V2250/712
Inventor 王树锋
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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