Zero-fat chili sauce and preparation method thereof

A technology for chili sauce and fresh chili, which is applied in the directions of food ingredients as thickeners, food ingredients as antioxidants, and food ingredients as odor modifiers, etc. The effect of less content, maintaining flavor, and simple ingredients

Inactive Publication Date: 2021-03-30
广东百利食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies of the prior art, the present invention provides a zero-fat chili sauce and a preparation method thereof, which solves the problem that the chili sauce currently on the market is harmful to the human body due to unreasonable ingredients and high content of additives. The problem of harm, and the lack of vitamin C in the ingredients of the chili sauce, the chili sauce itself does not have antioxidant properties, making the color of the chili sauce not always bright

Method used

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  • Zero-fat chili sauce and preparation method thereof

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Effect test

Embodiment 1

[0028] The invention provides a technical solution: a zero-fat chili sauce prepared from the following components: 15% fresh pepper, 15% tomato, 10% apple, 8% erythritol, 5% garlic, edible Salt 3%, bean paste 3%, edible starch 2%, monosodium glutamate 2%, vinegar 0.7%, spices 1.2% and water 34.3%.

[0029] The used edible salt of above-mentioned zero-fat chili sauce selects iodized salt for use.

[0030] In addition, the embodiment of the present invention also provides a preparation method of zero-fat chili sauce, comprising the following steps:

[0031] S1. Raw material pretreatment: each raw material is sorted, screened, cleaned and dried in sequence;

[0032] S2. Ingredients: according to the ratio, weigh the raw materials that have undergone the above pretreatment operations, and put them in different containers;

[0033] S3. Feeding and cooking: first add a proportioned amount of water to the boiling pot, and then start the boiling pot. After the water is boiled, put t...

Embodiment 2

[0041] The invention provides a technical solution: a zero-fat chili sauce prepared from the following components: fresh pepper 25%, tomato 11%, apple 13%, erythritol 10%, garlic 8%, edible Salt 6%, bean paste 2.5%, edible starch 1.6%, monosodium glutamate 1.6%, vinegar 0.90%, spices 1.5% and water 18.9%.

[0042] The used edible salt of above-mentioned zero-fat chili sauce selects iodized salt for use.

[0043] In addition, the embodiment of the present invention also provides a preparation method of zero-fat chili sauce, comprising the following steps:

[0044] S1. Raw material pretreatment: each raw material is sorted, screened, cleaned and dried in sequence;

[0045] S2. Ingredients: according to the ratio, weigh the raw materials that have undergone the above pretreatment operations, and put them in different containers;

[0046] S3. Feeding and cooking: first add a proportioned amount of water to the boiling pot, and then start the boiling pot. After the water is boile...

Embodiment 3

[0054] The invention provides a technical solution: a zero-fat chili sauce prepared from the following components: 20% fresh pepper, 18% tomato, 12% apple, 10% erythritol, 5% garlic, edible Salt 4%, bean paste 2%, edible starch 1%, monosodium glutamate 1%, vinegar 0.75%, spices 0.5% and water 25.75%.

[0055] The used edible salt of above-mentioned zero-fat chili sauce selects iodized salt for use.

[0056] In addition, the embodiment of the present invention also provides a preparation method of zero-fat chili sauce, comprising the following steps:

[0057] S1. Raw material pretreatment: each raw material is sorted, screened, cleaned and dried in sequence;

[0058] S2. Ingredients: according to the ratio, weigh the raw materials that have undergone the above pretreatment operations, and put them in different containers;

[0059] S3. Feeding and cooking: first add a proportioned amount of water to the boiling pot, and then start the boiling pot. After the water is boiled, put ...

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Abstract

The invention discloses a zero-fat chili sauce and a preparation method thereof, and relates to the technical field of chili sauces. The zero-fat chili sauce is prepared from the following components:10-30% of fresh chilies, 10-30% of tomatoes, 10-20% of apples, 1-20% of erythritol, 1-15% of garlic, 1-10% of edible salt, 0.5-10% of thick broad-bean sauce, 0.5-7% of edible starch, 0.5-7% of monosodium glutamate, 0.2-1% of table vinegar, 0.2-3% of spices and 10-50% of water. The zero-fat chili sauce is made from chili, tomato and apples as main raw materials with the erythritol and thickening agent, wherein the vinegar is used for regulating the acidity; meanwhile, the raw materials are rich in vitamin C, so that the chilli sauce system has oxidation resistance, and the color of the chillisauce can be kept bright; the chili sauce is novel in formula, simple in ingredients, small in additive amount and content and healthier, has typical chili flavor, and is fuller in flavor level afterbeing compounded with tomato and apple flavor; by means of the pasteurization process, the flavor, taste and nutrient substances of the raw materials are kept to the greatest extent.

Description

technical field [0001] The invention relates to the technical field of chili sauce, in particular to zero-fat chili sauce and a preparation method thereof. Background technique [0002] Chili sauce is a sauce made of chili peppers. It is a common condiment on the table. Chili sauce is made from high-quality chili peppers. . The oil system is made of sesame oil and chili, with a layer of sesame oil floating on it, which is easy to preserve; the water system is made of water and chili, which can be preserved for a long time and tastes more delicious. [0003] But the chili sauce that occurs on the market at present, exists because of unreasonable batching, the content of additive is higher, and causes the problem that causes harm to human body, and lacks vitamin C in the composition of chili sauce, causes chili sauce itself not to possess anti-inflammatory properties. Oxidation makes the color of chili sauce unable to keep bright all the time, for this reason, those skilled ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/10A23L27/30A23L27/24A23L29/20
CPCA23L27/60A23L27/10A23L27/34A23L27/24A23L29/20A23V2002/00A23V2200/16A23V2200/02A23V2200/048A23V2200/15A23V2200/242A23V2250/5118A23V2250/6402
Inventor 徐伟鸿郑云刚祝兆栋
Owner 广东百利食品股份有限公司
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