Preparation method of chili sauce with chili oil and broad bean sauce flavor

A technology for red oil bean paste and fresh pepper sauce, which is applied in biochemical equipment and methods, bioreactors/fermenters for specific purposes, enzyme production/bioreactors, etc. question

Pending Publication Date: 2021-04-09
CHONGQING DEZHUANG AGRI PROD DEV CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention intends to provide a method for preparing fresh pepper sauce with red oil and watercress flavor, so as to solve the problem in the prior art that the fresh pepper has a strong jerky taste and a blunt taste when preparing red oil and watercress flavor fresh pepper sauce

Method used

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  • Preparation method of chili sauce with chili oil and broad bean sauce flavor
  • Preparation method of chili sauce with chili oil and broad bean sauce flavor
  • Preparation method of chili sauce with chili oil and broad bean sauce flavor

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Embodiment 1

[0029] A preparation method of fresh pepper sauce with red oil and watercress flavor, comprising the steps of:

[0030] S1: raw material pretreatment, mix the red millet pepper and the beautiful pepper according to the mass ratio of 1:2, and use a chopping machine to chop and pulverize for 30 seconds, and separate the skin and seeds of the mixed raw materials (a large amount of pepper skin, a large amount of chili seeds in two parts);

[0031] S2: Enzyme treatment, the pulverized capsicum raw materials (pipes, seeds) are respectively transferred to the fermentation tank for separate fermentation of the skins and seeds, and cellulase is added to the fermenter. The amount of cellulase added in the capsicum is the mass of the capsicum 0.02% of 0.02%, the addition of cellulase in pepper seeds is 0.03% of the mass of pepper seeds; the fermentation condition is 2 hours of normal temperature fermentation, after fermentation, the pepper skin seeds are mixed to obtain fresh pepper raw ...

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Abstract

The invention relates to the field of food processing, and discloses a preparation method of chili sauce with chili oil and broad bean sauce flavor. The preparation method comprises the following steps: S1, pretreating raw materials, namely crushing mixed chili by using a chopper mixer, and separating chili seeds; S2, performing enzyme treatment: transferring the crushed chili raw material into a fermentation tank, separately fermenting skins and seeds, adding cellulase into the fermentation tank, and performing fermenting to obtain a fresh chili raw material; S3, performing fermenting, namely uniformly stirring the fresh pepper raw material, moldy broad beans, Baijiu, salt and cooked vegetable oil, and performing fermenting at constant temperature to obtain the chili oil broad beans; and S4, performing stir-frying: stir-frying the fresh chili raw material, the cooked vegetable oil, the chili oil bean beans and auxiliary materials to obtain a chili oil thick broad-bean sauce. The problems that in the prior art, when the chili sauce with the chili sauce and the broad bean sauce flavor is prepared, the astringent taste of fresh chilies is heavy, and the mouth feel is stiff are solved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of fresh pepper sauce with red oil and watercress flavor. Background technique [0002] Doubanjiang is a commonly used seasoning in condiments. It is delicious and slightly spicy. It can be used for cooking, cold salad, and various snacks. It is a popular food. Red oil bean paste is an important type of bean paste. It adds red pepper to the basis of traditional bean paste, which gives the bean paste a refreshing and spicy taste, and is especially popular among consumers in Sichuan and Chongqing. The traditional red oil bean paste has a light pepper flavor. In order to endow the red oil bean paste with the flavor and taste of fresh pepper, our company independently researched and developed the fresh pepper sauce with red oil bean flavor. During the research and development process, it was found that although the fresh pepper sauce The taste is sufficient, but t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/24A23L11/50A23L29/00A23L3/349C12M1/40C12M1/38C12M1/34C12M1/00
CPCA23L27/60A23L27/24A23L29/06A23L3/349C12M21/18C12M23/34C12M23/48C12M41/22
Inventor 李德建李顺周德才李昂张丽赵欠
Owner CHONGQING DEZHUANG AGRI PROD DEV CO LTD
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