Red oil chopped chilli sauce and preparation method thereof

A technology of chopped chili sauce and red oil, applied in the direction of food science, etc., can solve the problems of loss of nutrients, numerous production steps, and single taste, and achieve the effects of promoting supplementation and absorption, unique flavor, and low cost

Pending Publication Date: 2020-02-18
酱伯伯(北京)科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are many changes in the raw material composition of chopped chili sauce, and the production methods are also different, but the taste of the

Method used

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  • Red oil chopped chilli sauce and preparation method thereof
  • Red oil chopped chilli sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] (1) Prepare materials: choose 0.8 grams of green onions, 0.5 grams of ginger, and 1.7 grams of garlic according to the corresponding proportions, and chop them for later use;

[0047] According to the corresponding ratio, select 6 grams of dried chaotian peppers, stir-fry for 8 minutes at 50-52 degrees Celsius, cool to room temperature, grind them, and reserve them for later use;

[0048] According to the corresponding ratio, select 12 grams of soybean oil and heat it to 160-162 degrees Celsius for 3-5 minutes to achieve the purpose of removing fishy smell. Add 3 grams of spices and 1 gram of seasoning (1 / 3 of the total amount selected in this step) and keep it as Mix the reserved dried Chaotian pepper powder, add 1 gram of cooked white sesame seeds, and reserve for later use;

[0049] According to the corresponding ratio, choose 70 grams of fresh Chaotian pepper, grind it, add 5.5 grams of salt, mix well, ferment at 20-22 degrees Celsius for 18 days, and reserve it for...

Embodiment 2

[0052] (1) Prepare materials: choose 0.8 grams of green onions, 0.5 grams of ginger, and 1.7 grams of garlic according to the corresponding proportions, and chop them for later use;

[0053] According to the corresponding ratio, select 6 grams of dried chaotian peppers, stir-fry at 58-60 degrees Celsius for 15 minutes, cool to room temperature, crush them, and reserve them for later use;

[0054] According to the corresponding ratio, select 12 grams of peanut oil and heat it to 238-240 degrees Celsius for 3-5 minutes to achieve the purpose of removing fishy smell. Add 3 grams of spices and 1 gram of seasoning (1 / 3 of the total amount in this step) and keep it as Mix the reserved dried Chaotian pepper powder, add 1 gram of cooked black sesame seeds, and reserve for later use;

[0055] According to the corresponding ratio, choose 70 grams of fresh Chaotian pepper, mix it well, add 5.5 grams of salt, mix well, ferment at 48-50 degrees Celsius for 25 days, and reserve it for later u...

Embodiment 3

[0058] (1) Prepare materials: choose 0.8 grams of green onions, 0.5 grams of ginger, and 1.7 grams of garlic according to the corresponding proportions, and chop them for later use;

[0059] According to the corresponding ratio, select 6 grams of dried bell peppers, fry them at 50-52 degrees Celsius for 8 minutes, cool to room temperature, crush them, and reserve them for later use;

[0060] According to the corresponding ratio, select 12 grams of rapeseed oil and heat it to 160-162 degrees Celsius for 3-5 minutes to achieve the purpose of removing fishy smell. Add 3 grams of spices and 1 gram of seasoning (1 / 3 of the total amount in this step) and mix with Mix the dried capsicum powder reserved for later use, add 1 gram of cooked white sesame seeds, and reserve for later use;

[0061] According to the corresponding ratio, choose 70 grams of fresh two vitex peppers, grind them, add 5.5 grams of salt, mix well, ferment at 20-22 degrees Celsius for 18 days, and reserve them for ...

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Abstract

The invention belongs to the technical field of chopped chilli sauce and a preparation process thereof, and discloses red oil chopped chilli sauce and a preparation method thereof. The red oil choppedchilli sauce is prepared by finely selecting raw materials with rich nutritional ingredients. The red oil chopped chilli sauce has fresh and fragrant taste, clear layers, unique flavors, a bright redcolor and luster and a proper fresh and peppery taste, and is warm and moist but not dray. The loss rate of nutritional ingredients is reduced; no additive and no preservative are added; the color and luster of the chilli sauce are obviously enhanced; the appetite of eaters can be promoted; and meanwhile, the supplementation and absorption of vitamins are effectively promoted. The preparation method has the advantages that on the basis of fusing active ingredients of each raw material and a solvent to a maximum degree and performing well storage after fine material selection, the operation process is simple and fast; the fermentation time is proper; the fermentation temperature is proper; operation equipment is little; the requirements on operators are not high; and the cost is low. No man-made additive, no preservative and the like are added into the red oil chopped chilli sauce, so that safety and reliability are realized.

Description

technical field [0001] The invention belongs to the technical field of chopped pepper sauce and its preparation technology, and in particular relates to a red oil chopped pepper sauce and a preparation method thereof. Background technique [0002] Sichuan, Chongqing, Henan and other places are rich in pepper resources and have a long history of planting. Their complex ecological environment and climatic conditions have given birth to a variety of fermented pepper products, especially fermented fresh chopped pepper sauce, which has become a popular product because of its rich nutrition, delicious color and delicious taste. A traditional food loved by the local people. Fermented fresh chopped pepper sauce is to use various beneficial microorganisms to ferment the cut peppers to produce acid, so as to reduce the pH value of fresh chopped pepper sauce. Biochemical action, jointly inhibit the growth of harmful microorganisms. At the same time, during the fermentation process, t...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L11/00A23L11/50
CPCA23L27/60A23L11/50
Inventor 高红立
Owner 酱伯伯(北京)科技有限责任公司
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