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Pixian bean paste flavored dipping sauce and preparation method thereof

A flavor and dipping technology, applied in the field of Pixian watercress flavored dipping material and its preparation, can solve the problems of reducing the edible safety of Pixian watercress flavored dipping material, reducing the production efficiency of Pixian watercress, and lacking production standards and processes, and improving the The effect of food safety, shortening production cycle and avoiding bacterial growth

Pending Publication Date: 2021-04-13
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although Pixian Douban is delicious, high-quality Pixian Douban needs to be fermented for as long as one and a half years. The production cycle is longer, which greatly reduces the production efficiency of Pixian Douban. At the same time, high-quality peppers are generally used in the production process. However, in order to prevent pests and diseases, peppers will be sprayed with certain pesticides, and there will still be some residues after cleaning, which greatly reduces the food safety of Pixian Douban-flavored dipping sauce, and there are many ways to make Pixian Douban-flavored dipping sauce. Standards and processes lead to uneven product quality and cannot be mass-produced

Method used

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  • Pixian bean paste flavored dipping sauce and preparation method thereof

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Comparison scheme
Effect test

Embodiment 1

[0034] A Pixian watercress-flavored dipping sauce, the formula of which comprises: chili powder, salt, solid microcapsules of taste substance and aroma substance, and the parts by weight of each component are: 92-94 parts of chili powder, 5-8 parts of salt , 1.8-2.1 parts of taste substances and 0.03-0.05 parts of fragrance substances solid microcapsules.

[0035] A method for preparing Pixian watercress-flavored dipping sauce, comprising the following steps: Step 1, raw material selection; Step 2, washing and soaking; Step 3, hot air drying; Step 4, crushing and screening; Step 5, preparation of taste substances; Step 6 , preparation of aroma substances; step seven, solution preparation; step eight, preparation of solid microcapsules; step nine, mixing preparation; step ten, packaging and storage;

[0036] Wherein in the above-mentioned step 1, 5 parts of salt are weighed according to parts by weight, and then an appropriate amount of pepper is selected. amino acid, arginine...

Embodiment 2

[0047] A Pixian watercress-flavored dipping sauce, the formula of which comprises: chili powder, salt, solid microcapsules of taste substance and aroma substance, and the parts by weight of each component are: 92-94 parts of chili powder, 5-8 parts of salt , 1.8-2.1 parts of taste substances and 0.03-0.05 parts of fragrance substances solid microcapsules.

[0048] A method for preparing Pixian watercress-flavored dipping sauce, comprising the following steps: Step 1, raw material selection; Step 2, washing and soaking; Step 3, hot air drying; Step 4, crushing and screening; Step 5, preparation of taste substances; Step 6 , preparation of aroma substances; step seven, solution preparation; step eight, preparation of solid microcapsules; step nine, mixing preparation; step ten, packaging and storage;

[0049] Wherein in the above-mentioned step 1, 8 parts of salt are weighed according to parts by weight, and then an appropriate amount of capsicum is selected, and the capsicum is...

Embodiment 3

[0060] A Pixian watercress-flavored dipping sauce, the formula of which comprises: chili powder, salt, solid microcapsules of taste substance and aroma substance, and the parts by weight of each component are: 92-94 parts of chili powder, 5-8 parts of salt , 1.8-2.1 parts of taste substances and 0.03-0.05 parts of fragrance substances solid microcapsules.

[0061] A method for preparing Pixian watercress-flavored dipping sauce, comprising the following steps: Step 1, raw material selection; Step 2, washing and soaking; Step 3, hot air drying; Step 4, crushing and screening; Step 5, preparation of taste substances; Step 6 , preparation of aroma substances; step seven, solution preparation; step eight, preparation of solid microcapsules; step nine, mixing preparation; step ten, packaging and storage;

[0062] Wherein in the above step 1, 7 parts of salt are weighed according to the parts by weight, and then an appropriate amount of pepper is selected, and the pepper is bright in...

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Abstract

The invention discloses a Pixian bean paste flavored dipping sauce and a preparation method thereof. The formula includes the components in parts by weight: 92-94 parts of chili powder, 5-8 parts of salt, 1.8-2.1 parts of taste compounds and 0.03-0.05 part of taste compound solid microcapsule. According to the invention, components of key flavor substances and the proportion of the components are determined through a recombination deficient experiment, so that the Pixian bean paste flavored dipping sauce is prepared in an extremely short time; the working efficiency is improved; pesticide residues on the surface of Er-jing-tiao are fully removed by adding salt to soak the Er-jing-tiao after the Er-jing-tiao is cleaned; meanwhile, the Pixian bean paste flavored dipping sauce produced by the method is clean and sanitary, so that bacterium breeding in the fermentation process is avoided, and the edible safety is greatly improved; and the Pixian bean paste flavored dipping sauce has a simple formula, is convenient to operate, has the determined formula and a normative production process, is beneficial to large-scale production, greatly reduces the salt content of the product, and conforms to the low-salt health concept.

Description

technical field [0001] The invention relates to the technical field of Pixian Douban-flavored dipping sauce, in particular to a Pixian Douban-flavored dipping sauce and a preparation method thereof. Background technique [0002] Pixian Douban, a specialty of Pidu District, Chengdu, is a Chinese geographical indication product. It is one of the top seasonings in China. It is unique and unique in material selection and craftsmanship. The fragrance is mellow but without any spices, and the color is oily. Thanks to fine processing technology and excellent raw materials, it has reached the standard of color, aroma and taste. It is a good seasoning commonly used in Sichuan-style recipes, known as the "soul of Sichuan cuisine". Its production skills are listed in the second batch of national intangible cultural heritage list. [0003] Although Pixian Douban is delicious, high-quality Pixian Douban needs to be fermented for a year and a half. The production cycle is long, which ...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L27/14A23L27/20A23L27/21A23L27/22A23L27/30
CPCA23L27/10A23L27/14A23L27/20A23L27/2022A23L27/2024A23L27/204A23L27/22A23L27/2028A23L27/2052A23L27/2054A23L27/21A23L27/33A23V2002/00
Inventor 林洪斌毕小朋周彬彬刘燕刘平车振明丁文武
Owner XIHUA UNIV