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Preparation method of new pepper sauce

A new technology of pepper sesame paste, which is applied in the field of new pepper sesame paste and its preparation, can solve the problems of easy loss of flavor, large loss of nutritional flavor, long heating time, etc.

Inactive Publication Date: 2019-07-05
NANYANG ZHANGZHONGJING SUPER KITCHEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Pepper and sesame flavors are usually made at home or by chefs in restaurants, and they are ready-to-use; there are no pepper and sesame sauce products on the market. The reason is that the pepper and sesame sauce is made of fresh shallots, and the color is easy to change, the flavor is easy to lose, and it is difficult to store.
The patent "A Convenient Pepper and Sesame Sauce and Its Preparation Method" (Patent No.: CN201710249814.2) uses scallion greens, and adds a color-protecting agent to the scallion greens to protect the color, and the sensory score can reach more than 80 points within 210 days; After protecting the color of Qingjing, it is directly crushed with Zanthoxylum bungeanum, and the crushed material is uniformly mixed with salt, xanthan gum, etc. by a colloid mill, filled and sterilized; the prepared pepper sesame sauce is cold sauce, and the state is sauce-like, and It will face the problems of slow heat transfer, long heating time, poor sterilization effect, and large loss of nutritional flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] A new type of pepper sesame sauce, its ingredients are: 35kg of fresh green onions, 10kg of rattan pepper, 4kg of salt, 4kg of sugar, 2kg of monosodium glutamate, 45kg of vegetable oil, 0.1kg of rattan pepper oil, and 0.8kg of ginger oil. The specific preparation method is as follows:

[0009] 1. Treatment of fresh shallots: Fresh shallots are selected, peeled, rooted, washed and cut into sections; boil water in an induction cooker, put in the scallions, and blanch for 30 seconds, in which the ratio of water to scallions is 1:5; After the blanching is completed, shake and drain, and beat for later use;

[0010] 2. Rattan pepper treatment: Fresh rattan pepper is cleaned to remove impurities and foreign objects, and then crushed for later use;

[0011] 3. Seasoning: Stir and mix fresh onion pulp, rattan pepper powder, salt, sugar, and monosodium glutamate until the seasoning dissolves, then add vegetable oil and stir evenly;

[0012] 4. Dehydration and sterilization: th...

Embodiment 2

[0015] A new type of pepper sesame sauce, its ingredients are: 50kg of fresh green onions, 6kg of rattan pepper, 5kg of salt, 5kg of sugar, 3kg of monosodium glutamate, 50kg of vegetable oil, 0.5kg of rattan pepper oil, and 0.5kg of ginger oil. The specific preparation method is as follows:

[0016] 1. Treatment of fresh shallots: Fresh shallots are selected, peeled, rooted, washed and cut into sections; boil water in an electromagnetic cooker, put the scallions into it, and blanch for 2 minutes, in which the ratio of water to scallions is 1:5; After scalding, shake and drain, and beat for later use;

[0017] 2. Rattan pepper treatment: Fresh rattan pepper is cleaned to remove impurities and foreign objects, and then crushed for later use;

[0018] 3. Seasoning: Stir and mix fresh onion pulp, rattan pepper powder, salt, sugar, and monosodium glutamate until the seasoning dissolves, then add vegetable oil and stir evenly;

[0019] 4. Dehydration and sterilization: the above s...

Embodiment 3

[0022] A new type of pepper sesame sauce, its ingredients are: 50kg of fresh green onions, 8kg of rattan pepper, 6kg of salt, 5kg of sugar, 2.5kg of monosodium glutamate, 55kg of vegetable oil, 0.9kg of rattan pepper oil, and 0.9kg of ginger oil. The specific preparation method is as follows:

[0023] 1. Treatment of fresh shallots: Fresh shallots are selected, peeled, rooted, washed and cut into sections; boil water in an electromagnetic cooker, put in the scallions, and blanch for 1 minute, in which the ratio of water to scallions is 1:5; After scalding, shake and drain, and beat for later use;

[0024] 2. Rattan pepper treatment: Fresh rattan pepper is cleaned to remove impurities and foreign objects, and then crushed for later use;

[0025] 3. Seasoning: Stir and mix fresh onion pulp, rattan pepper powder, salt, sugar, and monosodium glutamate until the seasoning dissolves, then add vegetable oil and stir evenly;

[0026] 4. Dehydration and sterilization: the above seaso...

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PUM

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Abstract

The invention discloses a preparation method of a new pepper sauce. The new pepper sauce consists of fresh green Chinese onion 35%-50%, Zanthoxylum armatum 6%-10%, salt 4%-6%, sugar 4%-5%, monosodiumglutamate 2%-3%, vegetable oil 45%-60%, supercritically extracted Zanthoxylum armatum oil 0.1%-0.9%, and supercritically extracted ginger oil 0.1%-0.9%. The preparation technology is that the fresh green Chinese onion is cleaned, selected and cut into segments, the fresh green Chinese onion segments are blanched and beaten into slurry, Zanthoxylum armatum is pulverized, then the pulverized Zanthoxylum armatum is mixed with the fresh green Chinese onion slurry, sugar, salt and monosodium glutamate are added for flavoring, vacuum oil bath is used for dehydration and sterilization, and thereforethe new pepper sauce is formed through blending. According to the present invention, the new pepper sauce has the characteristics of green color, strongly spicy fragrance, prominently salty and freshtaste, and is suitable for sauce dipping, hot pot, barbecue sauce brushing, etc.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of seasoning sauce, especially a novel pepper sesame sauce and a preparation method thereof. Background technique [0002] Pepper and sesame flavor is a compound flavor commonly used in making Sichuan cuisine. It has a green color, rich saltiness, and outstanding numbness. [0003] Pepper and sesame flavors are generally made at home or by chefs in restaurants, and are ready-to-use; there are no pepper and sesame sauce products on the market. The reason is that the pepper and sesame sauce is made of fresh shallots, and the color is easy to change, the flavor is easy to lose, and it is difficult to store. The patent "A Convenient Pepper and Sesame Sauce and Its Preparation Method" (Patent No.: CN201710249814.2) uses scallion greens, and adds a color-protecting agent to the scallion greens to protect the color, and the sensory score can reach more tha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/10
CPCA23L27/60A23L27/10
Inventor 朱新成郭建伟马翠丽
Owner NANYANG ZHANGZHONGJING SUPER KITCHEN
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