Fresh and crisp walnut chili sauce and preparation method thereof

A technology of chili sauce and its production method, which is applied in the directions of food science, food preservation, food ingredients as taste improvers, etc., and achieves the effects of wide practicability and development value, good taste and less fat

Pending Publication Date: 2020-11-03
新疆林科院经济林研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problem that there is no fresh and crisp walnut chili sauce that uses uncoated walnut kernels as raw material and has good taste, good flavor, less fat and long shelf life, the present invention aims to provide a fresh and crisp walnut chili sauce and its preparation Method: choose dry pepper No. 35 of Xinjiao with thick meat and medium spicy, add white sesame, shallot, art

Method used

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  • Fresh and crisp walnut chili sauce and preparation method thereof
  • Fresh and crisp walnut chili sauce and preparation method thereof
  • Fresh and crisp walnut chili sauce and preparation method thereof

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Embodiment 1

[0038] Embodiment one: the preparation of fresh and crisp walnut chili sauce

[0039]The present invention specifically provides a fresh and crisp walnut chili sauce, comprising the following major ingredients in parts by weight: 75-95 parts of uncoated walnut kernels, 150-190 parts of dried chili pepper No. 35 of Xinjiao, 30-50 parts of beef, and a water content of 30-50 parts of 10%-30% dried radish, 5-9 parts of rapeseed oil, and 40-56 parts of auxiliary materials.

[0040] The present invention specifically provides a fresh and crisp walnut chili sauce, comprising the following auxiliary materials in parts by weight: 1-5 parts of white sesame, 1-5 parts of chives, 2-7 parts of artichoke, 1-5 parts of ginger, peeled and fermented 1-5 parts of black garlic, 10-14 parts of soybean paste, 1-5 parts of seafood sauce, 1-5 parts of lemon juice.

Embodiment 2

[0041] Embodiment two: the preparation of fresh and crisp walnut chili sauce

[0042] See attached figure 1 , the fresh and crisp walnut chili sauce is specifically prepared by the following technical steps:

[0043] (1) Rehydrate Xinjiao No. 35 dried chili in advance for 4 hours, wash and control the water, wash and dry uncoated walnut kernels, Xinjiao No. 35 dried chili, shallot, Jerusalem artichoke, peeled and fermented single-headed black garlic Chop into small pieces of 0.4-0.5cm for later use, pickle the artichoke grains with lemon juice;

[0044] (2) Cut the beef into 0.4-0.5cm square pieces and bake at 200°C-280°C for 5-9min;

[0045] (3) Fry the white sesame at 80°C for 10 minutes;

[0046] (4) Pre-fry the uncoated walnut kernels prepared in step (1) and No. 35 dried chili peppers at 80-100° C. for 3-7 minutes;

[0047] (5) Fry the beef granules prepared in step (2) and the uncoated walnut granules, dried chili granules and other main ingredients prepared in step ...

Embodiment 3

[0050] Embodiment three: the preparation of fresh and crisp walnut chili sauce

[0051] See attached figure 1 , a preparation of fresh and crisp walnut chili sauce, 150kg of Xinkangjiaolong dried chili peppers were pre-rehydrated for 4 hours, cleaned, water controlled, washed and dried walnut kernels 75kg, shallots 1kg, artichokes 2kg, ginger 1kg, 1kg of peeled and fermented single head black garlic, chopped into small pieces of 0.4-0.5cm for later use, pickled Jerusalem artichoke with 1kg of lemon juice; 30kg of beef, cut into small pieces of 0.4-0.5cm square, baked at 200℃-280℃ Roast for 5-9 minutes; fry 1 kg of white sesame seeds at 80°C for 10 minutes; pre-fry the prepared peeled walnut kernels and dried chili kernels at 80°C for 3 minutes; prepare the prepared peeled walnut kernels and dried peppers 30kg of dried radish with water content of 10% and 5kg of rapeseed oil were fried at 120°C for 5 minutes with other main ingredients; processed chives, peeled and fermented s...

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Abstract

The invention discloses fresh and crisp walnut chili sauce and a preparation method thereof. The walnut sauce is prepared from the following components by weight: 75-95 parts of peeled walnut kernels,150-190 parts of dried chilies, 30-50 parts of beef, 30-50 parts of dried turnips with the water content of 10%-30%, 5-9 parts of rapeseed oil, 1-5 parts of white sesame seeds, 1-5 parts of chives, 2-7 parts of jerusalem artichoke, 1-5 parts of fresh ginger, 1-5 parts of black garlic, 10-14 parts of soybean paste, 1-5 parts of seafood sauce and 1-5 parts of lemon juice. The preparation method comprises the following steps: rehydration, dicing, baking, pre-frying, pickling, stir-frying and radiation sterilization. The fresh and crisp walnut chili sauce is dark red in sauce, uniform and consistent in color, outstanding in walnut kernel and chili fragrance, harmonious and rich in fragrance, moderate in salinity and pungency degree, smooth and not greasy in taste, rich in aftertaste, fresh and crisp in taste and rich in hierarchy, remarkably improves the taste of products, prolongs the shelf life of the products, has huge development value, and is suitable for large-scale production. Andthe fresh and crisp walnut chili sauce and the method have wide practicability and development value in the field of food processing.

Description

[0001] field of invention [0002] The invention relates to the technical field of food processing. Specifically, the present invention relates to the technical field of fresh and crisp walnut chili sauce and a preparation method thereof. Background technique [0003] Walnut kernels are crispy and crispy, rich in nutrients such as protein and fatty acids. At the same time, walnut kernels also contain a large amount of polyphenols and Huanghan, which have health functions such as lowering blood fat and cholesterol, preventing atherosclerosis, and delaying aging. At present, processed foods for walnut kernels are mainly snacks. Chili sauce has been used as a traditional food for thousands of years. It can be used as a side dish or processed as a dish to increase the taste, stimulate appetite, and is convenient to eat. It is very popular among consumers. However, with the development of the economy, people have more and more diverse demands on the quality, safety, flavor and ta...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L25/00A23L3/26
CPCA23L27/60A23L25/00A23L25/30A23L3/263A23V2002/00A23V2200/16
Inventor 黄闽敏张强宁万军姚世军李西萍
Owner 新疆林科院经济林研究所
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