Minced garlic chilli sauce and preparation method thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of minced garlic chili sauce and garlic, which is applied in the field of minced garlic chili sauce and its preparation, and can solve problems such as rough taste, large garlic particle size, and single taste
Inactive Publication Date: 2021-05-07
江苏黎明食品集团有限公司
View PDF4 Cites 1 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
Traditional garlic condiments have large particle size, rough taste, single taste, lack of softness, three-dimensionality and diversity of flavor
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0032] A garlic chili sauce is prepared from the following raw materials by mass: 50 parts of peppers, 20 parts of garlic, 20 parts of shallots, 15 parts of soybean powder, 10 parts of candied garlic, 2 parts of shiitake mushroom powder, 5 parts of mustard puree, thorns 6 parts of pearpetal puree, 8 parts of ginger, 15 parts of vegetable oil, 10 parts of salt, 5 parts of rice vinegar.
[0033] The preparation method of garlic chili sauce includes the following steps:
[0034] (1) Pretreatment of chili puree: wash the chili, dry the water, and crush it for later use;
[0035] (2) stirring the soybean powder and edible salt with the crushed peppers according to the proportion, and mixing, so that the soybean powder evenly wraps the crushed peppers;
[0036] (3) Pretreatment of garlic: peel the garlic, wash it, place it at 90°C and blanch in 10% salt water for 2 minutes to remove the odor of garlic;
[0037] (4) preparation of scallops and minced garlic: scallops, garlic, cand...
Embodiment 2
[0041] A garlic chili sauce is prepared from the following raw materials by mass: 40 parts of chili peppers, 15 parts of garlic, 20 parts of shallots, 10 parts of soybean powder, 15 parts of candied garlic, 5 parts of shiitake mushroom powder, 5 parts of mustard puree, thorns 5 parts of pear petal puree, 5 parts of ginger, 12 parts of vegetable oil, 8 parts of salt, 7 parts of rice vinegar.
[0042] The preparation method of garlic chili sauce includes the following steps:
[0043] (1) Pretreatment of chili puree: wash the chili, dry the water, and crush it for later use;
[0044] (2) stirring the soybean powder and edible salt with the crushed peppers according to the proportion, and mixing, so that the soybean powder evenly wraps the crushed peppers;
[0045] (3) Pretreatment of garlic: peel the garlic, wash it, place it at 90°C and blanch in 10% salt water for 2 minutes to remove the odor of garlic;
[0046] (4) preparation of scallops and minced garlic: scallops, garlic,...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses a minced garlic chilli sauce and a preparation method thereof, and relates to the technical field of food processing. The minced garlic chilli sauce consists of the following raw materials in parts by weight: 40-50 parts of Capsicum annuum L., 15-20 parts of Alliumsativum L., 15-20 parts of Allium chinense G. Don, 10-15 parts of Glycine max (Linn.) Merr. powder, 10-15 parts of sugared Alliumsativum L., 2-5 parts of Lentinus edodes (Berk.) sing powder, 2-5 parts of preserved mustard paste, 3-6 parts of Ribes burejense Fr. Schmidt petal paste, 5-10 parts of Zingiber officinale Roscoe, 10-15 parts of plant oil, 5-10 parts of table salt and 5-8 parts of rice vinegar. The minced garlic chilli sauce takes the Capsicum annuum L., the Allium sativum L., the Allium chinense G. Don, the Glycine max (Linn.) Merr. powder and the sugared Allium sativum L. as main raw materials, the prepared minced garlic chilli sauce keeps the nutrient ingredients of the Allium sativum L., due to adding of the Allium chinense G. Don and the Glycine max (Linn.) Merr. powder, the pungent smell of the Allium sativum L. is eliminated, the taste of the minced garlic chilli sauce is improved, meanwhile, a small quantity of Lentinus edodes (Berk.) sing powder and Ribes burejense Fr. Schmidt petal paste is added and is matched with camellia oil to carry out stir-frying, and therefore, the minced garlic chilli sauce has rich nutrients and is the minced garlic chilli sauce with rich fragrance and a unique flavour.
Description
technical field [0001] The invention belongs to the field of food processing, in particular to a garlic chili sauce and a preparation method thereof. Background technique [0002] Garlic is the bulb of the Allium plant in the Liliaceae family, and is rich in allicin, protein, thiamine, riboflavin, and trace elements such as zinc, iron, magnesium, germanium, selenium, and iodine. Many studies have shown that garlic has physiological functions such as antibacterial, anti-inflammatory, stomachic, sedative, and cough-relieving. Garlic head is obtained by peeling the rhizome of garlic, which can be used to prepare garlic seasoning. Traditional garlic condiments have large particle size, rough taste, single taste, and lack of softness, three-dimensionality and diversity of flavor. [0003] Peppers are rich in vitamin C, and the vitamin C content per hectogram of peppers is as high as 198 mg, ranking first among vegetables. It is also rich in vitamin B, carotene, calcium, iron a...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more