Chili combined chili sauce and preparation method thereof

A technology for chili sauce and chili, which is applied in the fields of food science, food preservation, and preservation of food ingredients as anti-microbials, etc. Preservation time, flavor enhancement, moderate spiciness effects

Pending Publication Date: 2021-12-28
HEBEI AGRICULTURAL UNIV.
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The various advantages of chili make it a seasoning vegetable that is popular among consumers. It is very common to eat, but fresh chili is a seasonal product, which is not easy to preserve, and it is easy to rot and deteriorate and cannot be eaten.
The existing method of prolonging the preservation time of capsicum is mainly to make it into chili sauce, but there are many additives in the commercially available chili sauce, which is not conducive to the health of the human body; at the same time, after fresh peppers are made into chili sauce, the nutrients are easy to lose ; Not only that, eating too much chili sauce can easily cause fire

Method used

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  • Chili combined chili sauce and preparation method thereof
  • Chili combined chili sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Preparation steps of chili combination chili sauce:

[0032] (1) Grind the dried Radix isatidis, pass through a 100-mesh sieve, add 10 times the weight of water, heat and boil for 15 minutes, filter, repeat the above extraction method 3 times, combine the filtrate for 3 times, concentrate until the crude drug content of Radix isatidis in the filtrate is 0.5g / mL, made Radix Radix Radix water extract;

[0033] (2) Select 80 parts of fresh medium-early-maturing oxhorn peppers and 20 parts of beauty finger peppers. The standard is no pests, sunburn, and no rot. Remove the stalks of fresh peppers, clean the surface, dry at room temperature, and take 3 parts of garlic. Carry out peeling treatment, use a pulverizer to crush the fresh pepper and garlic into 3-5mm sized particles, fully mix the pepper granules and minced garlic, let it stand for 15 minutes, add 8 parts of Baoding Huaimao sweet noodle sauce, 0.5 parts of Baoding Huaimao balsamic vinegar part, 1.5 parts of edibl...

Embodiment 2

[0036] Preparation steps of chili combination chili sauce:

[0037] (1) Grind the dried Radix isatidis, pass through a 100-mesh sieve, add 10 times the weight of water, heat and boil for 15 minutes, filter, repeat the above extraction method 3 times, combine the filtrate for 3 times, concentrate until the crude drug content of Radix isatidis in the filtrate is 0.4g / mL, made Radix Radix Radix water extract;

[0038] (2) Select 85 parts of fresh medium-early-maturing oxhorn peppers and 15 parts of beauty finger peppers. The standard is no pests, sunburn, and no rot. Remove the stalks of fresh peppers, clean the surface, dry at room temperature, and take 4 parts of garlic. Carry out peeling treatment, use a pulverizer to crush the fresh pepper and garlic into 3-5mm sized particles, fully mix the pepper granules and minced garlic, let it stand for 15 minutes, add 10 parts of Baoding Huaimao sweet noodle sauce, 0.3 parts of Baoding Huaimao balsamic vinegar part, 2 parts of edible...

Embodiment 3

[0041] Preparation steps of chili combination chili sauce:

[0042] (1) Grind the dried Radix isatidis, pass through a 100-mesh sieve, add 15 times the weight of water, heat and boil for 15 minutes, filter, repeat the above extraction method twice, combine the two filtrates, concentrate until the crude drug content of Radix isatidis in the filtrate is 0.3g / mL, made Radix Radix Radix water extract;

[0043] (2) Select 90 parts of fresh middle-early-maturing oxhorn peppers and 10 parts of beauty finger peppers. The standard is no pests, sunburn, and no rot. Remove the stalks of fresh peppers, clean the surface, dry at room temperature, and take 5 parts of garlic. Carry out peeling treatment, use a pulverizer to crush the fresh pepper and garlic into 3-5mm sized particles, fully mix the pepper granules and minced garlic, let it stand for 15 minutes, add 5 parts of Baoding Huaimao sweet noodle sauce, 0.8 parts of Baoding Huaimao balsamic vinegar 1 part, 1 part of edible salt, 0.1 ...

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Abstract

The invention discloses a chili combined chili sauce and a preparation method thereof, and belongs to the technical field of food. The chili combined chili sauce is prepared from the following raw materials in parts by mass: 80 to 90 parts of medium and early-maturing ox horn peppers, 10 to 20 parts of beauty finger peppers, 3 to 5 parts of garlic, 5 to 10 parts of sweet soybean paste, 0.3 to 0.8 part of vinegar, 1 to 2 parts of edible salt, 0.5 to 1 part of sugar, 0.1 to 0.5 part of monosodium glutamate, 5 to 8 parts of edible oil, 1 to 1.5 parts of radix isatidis water extract and 3 to 5 parts of honey. Wherein the crude drug concentration of the radix isatidis water extract is 0.3-0.5 g / mL. The prepared chili combined chili sauce is unique in flavor, delicious, spicy and sweet in taste, moderate in pungency degree, rich in nutrition, not prone to causing internal heat and long in shelf life, has the effects of enhancing appetite, dispelling cold, clearing damp and promoting metabolism, and is an ideal seasoning suitable for the old and the young.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a chili combined chili sauce and a preparation method thereof. Background technique [0002] Pepper is a nutritious seasoning vegetable, the vitamin C contained in it ranks first among vegetables, and it is also rich in calcium, iron and other minerals. Medical experts believe that chili can relieve chest and abdomen cold pain, stop dysentery, kill parasites in the stomach and abdomen, and control heart disease and coronary arteriosclerosis. Pepper can stimulate the pain receptors in the human mouth, and then send a signal to the brain, causing the brain to secrete a chemical substance that makes people feel good. Pleasant mood; can also stimulate oral mucosa, cause gastric peristalsis, promote saliva secretion, increase appetite, and promote digestion. [0003] The various advantages of capsicum make it become a seasoning vegetable that is deeply loved by consumers in general. It...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/24A23L27/10A23L33/105A23L33/10A23L21/25A23L5/10A23L3/3472A23L3/16
CPCA23L27/60A23L27/24A23L27/10A23L27/105A23L33/105A23L33/10A23L21/25A23L5/11A23L3/3472A23L3/16A23V2002/00A23V2200/10A23V2250/21A23V2200/30
Inventor 周志军吴立柱刘艳萌
Owner HEBEI AGRICULTURAL UNIV.
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