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Low-pungency-degree green pepper sauce with fermented preserved meat fragrance and preparation method of low-pungency-degree green pepper sauce

A low-spicy, green pepper sauce technology, applied in the field of food processing, can solve the problems of insufficient flavor, single taste, and short shelf life of green pepper sauce, and achieve the effect of enriching market diversity, bright color, and extending shelf life

Active Publication Date: 2021-12-24
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems of insufficient flavor, single mouthfeel and short shelf life of green pepper sauce in the background technology, the object of the present invention is to provide a low-spicy green pepper sauce with the aroma of fermented bacon and its processing method

Method used

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  • Low-pungency-degree green pepper sauce with fermented preserved meat fragrance and preparation method of low-pungency-degree green pepper sauce
  • Low-pungency-degree green pepper sauce with fermented preserved meat fragrance and preparation method of low-pungency-degree green pepper sauce
  • Low-pungency-degree green pepper sauce with fermented preserved meat fragrance and preparation method of low-pungency-degree green pepper sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Example 1 Isolation, purification and identification of Staphylococcus xylosus

[0042] 1.1 Analysis of bacterial phase in Sichuan-style traditional bacon

[0043] The bacterial strain required by the present invention is isolated from Sichuan-style old bacon, and the bacon samples are purchased from Jinhua Farmer's Market in Zhonghe Street, Shuangliu District. Under aseptic conditions, sample 25g from bacon, cut it into pieces, put it into a sterile homogeneous bag, add 225ml of sterile saline, and beat it in a beating homogenizer for 3 minutes; make a 10-fold dilution, select Appropriate dilution concentrations were spread on MRS and nutrient agar solid medium respectively; each concentration was repeated three times. After culturing at 37°C for 48 hours, the counts were performed.

[0044] 1.2 Isolation and purification of bacterial strains

[0045] Observe and record the morphology of the colonies growing on the MRS and nutrient agar solid medium, pick out the co...

Embodiment 2

[0056] Example 2 Home-packed green pepper sauce seasoning

[0057](1) Pre-treat the green peppers, remove the stalks and seeds of the green peppers, wash them, and dry them. Using 0.08% concentration of ZnAc 2 , blanching for 1 min at a temperature of 90° C., and carrying out color protection treatment on green peppers. Dry the green peppers, use a cooking machine to grind them into 1cm-2cm granules, and weigh 500g of green peppers for later use.

[0058] (2) Preparation materials: 30g ginger, 30g garlic, 15g sugar, 100g vegetable oil, 15g sesame oil, 2.5g vinegar essence, 25g chicken essence, 30g salt, 50g fermented bacon bath, 0.15g potassium sorbate.

[0059] (3) Preparation of bacon filtrate: Take 100g of fermented bacon, soak in clean water for 1 hour, wash it, put it in a pot under cold water, add 5g of scallion, 5g of ginger, and 2g of cooking wine, cook for 25min, until the meat can be penetrated with chopsticks That's it. When the bacon is cooled to room temperatu...

Embodiment 3

[0062] Example 3 Cold Vegetable Seasoning Green Pepper Sauce

[0063] (1) Pre-treat the green peppers, remove the stalks and seeds of the green peppers, wash them, and dry them. Using 0.08% concentration of ZnAc 2 , blanching for 1 min at a temperature of 90° C., and carrying out color protection treatment on green peppers. Dry the green peppers, use a cooking machine to grind them into 1cm-2cm granules, and weigh 150g of green peppers for later use.

[0064] (2) Preparation materials: 9g ginger, 9g garlic, 4.5g sugar, 30g vegetable oil, 4.5g sesame oil, 0.75g vinegar essence, 7.5g chicken essence, 9g salt, 15g fermented bacon bath, 0.0045g potassium sorbate.

[0065] (3) Preparation of fermented bacon tank liquid: take 30g of fermented bacon, soak in clean water for 1 hour, wash it, put it in a pot under cold water, add 1.5g of green onion, 1.5g of ginger slices, and 0.6g of cooking wine, cook for 25min, and cook Just enough to penetrate the meat with chopsticks. When the...

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Abstract

The invention discloses low-pungency-degree green pepper sauce with fermented preserved meat fragrance and a preparation method of the low-pungency-degree green pepper sauce. The low-pungency-degree green pepper sauce is prepared from the following raw materials in parts by weight: 100-120 parts of green pepper granules, 5-8 parts of fresh ginger granules, 5-7 parts of garlic granules, 2-4 parts of white sugar, 20-25 parts of vegetable oil, 2-4 parts of sesame oil, 0.4-0.6 part of acetin, 5-7 parts of chicken essence, 6-10 parts of table salt, 9-12 parts of fermented preserved meat bath liquid and 0.002-0.003 part of potassium sorbate. According to the method, the low-pungency-degree green pepper sauce with unique and rich fermented preserved meat fragrance is produced by extracting the bath solution with the fermented preserved meat fragrance and mixing the bath solution with the green peppers and various auxiliary materials, so that the nutritional value, the flavor and the mouth feel of the green pepper sauce are improved, and almost no product for fermenting the green pepper sauce by using the fermented preserved meat bath solution exists in the market at present, so that the market blank can be filled, and the market diversity of the seasoning is enriched.

Description

technical field [0001] The invention relates to the technical field of food processing, more specifically, the invention relates to a low-spicy green pepper sauce with the aroma of fermented bacon and a preparation method thereof. Background technique [0002] Green pepper is rich in nutrients such as vitamin C, folic acid, magnesium and potassium. Its unique taste and capsaicin can stimulate the secretion of saliva and gastric juice, increase appetite, promote digestion, and warm the middle and dispel cold. Dysentery, insecticidal effect. Green pepper can enhance people's physical strength and relieve fatigue caused by work and life pressure. [0003] However, currently on the market, chili sauce products are mostly prepared with dried chili peppers, which affects or loses the unique spicy taste and mouthfeel of fresh chili peppers. The prepared chili sauce products have problems such as insufficient fragrance, single taste and short shelf life. Contents of the invention...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/24A23L3/3571A23L13/70
CPCA23L27/60A23L27/24A23L3/3571A23L13/74Y02A40/90
Inventor 张崟钱琴彭海川张应杰母运龙李慧张鹏程张佳敏刘达玉
Owner CHENGDU UNIV