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Spiced five-kernel oil chili sauce and preparation method thereof

A technology of chili sauce and chili, which is applied in the direction of fat-containing food ingredients, food preservation, food ultrasonic treatment, etc., can solve the problems of easy-to-destroy antioxidant components of five kernels, loss of nutrients, hard and chewy taste, etc., and achieve adjustable stomach Effects of intestinal microecological balance, promotion of intestinal peristalsis, and extension of shelf life

Pending Publication Date: 2022-03-25
山东鸿兴源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the rancidity of oil in chili sauce with five kernel oil leads to the change of flavor and the loss of nutrients is a major problem; at the same time, for the pretreatment of raw materials of five kernels, the traditional method is to absorb water and fry them, and the high temperature during frying Processing easily destroys the antioxidant components inside the five kernels, and oil rancidity occurs during production and storage, and frying tends to make the five kernels overdry or burnt, resulting in hard, chewy and bad taste problems

Method used

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  • Spiced five-kernel oil chili sauce and preparation method thereof
  • Spiced five-kernel oil chili sauce and preparation method thereof
  • Spiced five-kernel oil chili sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] The present embodiment relates to the preparation of the spice extract, comprising the following steps:

[0051] S1: After the spices are processed by a magnetic field, they are crushed and sieved, and put into an extraction container;

[0052] S2: Add the mixed solution of water and alcohol into the extraction container, carry out microwave extraction, obtain the crude extract after filtering, the weight ratio of the mixed solution to the spice is (10-15):1, the water and The weight ratio of alcohol is 1:(2-4);

[0053] S3: repeating step S2, extracting the spices for 2-6 times, mixing the crude extract obtained by each filtration, and obtaining the spice extract after extraction, flash evaporation and ultrafiltration concentration;

[0054] In parts by weight, the spices include 8-15 parts of cloves, 8-15 parts of cinnamon bark, 10-20 parts of star anise, 10-30 parts of prickly ash, 10-20 parts of ginger and 10-20 parts of pepper.

[0055] Prepare spice extracts 1#-...

Embodiment 2

[0116] The present embodiment designs the preparation and detection of chili sauce 1#-6# and contrast chili sauce D1#-D4#, specifically as follows:

[0117] Chili sauce 1#

[0118] In terms of parts by weight, chili sauce 1# includes 100 parts of red chili oil, 42 parts of pepper, 5 parts of onion, 1 part of ginger, 5 parts of garlic, 10 parts of bean paste, 1 part of chili powder, 10 parts of peanut kernels, and 10 parts of broad bean kernels. 5 parts of pea kernels, 10 parts of white sesame seeds, 10 parts of sunflower seeds, 1 part of edible salt, 1 part of monosodium glutamate, 2 parts of isomaltooligosaccharides, 0.01 parts of tert-butyl hydroquinone, 0.01 parts of ascorbic acid, sorbic acid Potassium acid 0.1 part.

[0119] The preparation of chili sauce 1# comprises the steps:

[0120] (1) Raw material pre-treatment: clean and dry the raw materials, put peanut kernels, broad bean kernels, pea kernels, white sesame and sunflower kernels into the soaking solution for ul...

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PUM

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Abstract

The invention discloses a spicy five-kernel oil chili sauce and a preparation method thereof, and belongs to the technical field of food processing. The chili sauce comprises the following components in parts by weight: 100-150 parts of red chili oil, 40-60 parts of chilies, 5-10 parts of onions, 1-5 parts of fresh ginger, 5-10 parts of garlic, 10-20 parts of thick broad-bean sauce, 1-5 parts of chili powder, 10-30 parts of peanut kernels, 10-30 parts of broad bean kernels, 5-20 parts of pea kernels, 10-20 parts of white sesame seeds, 10-20 parts of sunflower seed kernels, 1-2 parts of edible salt, 1-2 parts of monosodium glutamate, 2-4 parts of isomaltooligosacharide and 0.1-0.3 part of a food additive. The food additive comprises tert-butylhydroquinone, ascorbic acid and potassium sorbate. Through cooperation of the components in the chili sauce, grease rancidity and rancidity can be effectively prevented, and the shelf life of the chili sauce is prolonged; meanwhile, intestinal peristalsis can be promoted, the immunity of the organism is enhanced, and cholesterol and blood fat are reduced.

Description

technical field [0001] The present application relates to a spiced five-kernel oil chili sauce and a preparation method thereof, which belong to the technical field of food processing, in particular to the technical field of chili sauce processing. Background technique [0002] Chili sauce is a relatively common condiment. It is a sauce made from chili peppers, mostly in Hunan. There are two types of chili sauce: oil-based and water-based. The oil-based sauce is made with sesame oil and chili peppers, and the color is bright red, with a layer of sesame oil floating on it, which is easy to preserve; the water-based sauce is made with water and chili peppers, and the color is bright red. Add garlic and ginger , sugar, salt, taste more delicious. Each region has different local flavor chili sauce, which is generally used as a condiment for cold dishes, noodles, and stir-fries, and is widely loved by people. [0003] At present, the rancidity of oil in chili sauce with five ke...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L3/349A23L3/3544A23L3/3562A23L33/21A23L25/00A23L5/30A23L5/20A23L27/10A23L3/3472A23L5/10
CPCA23L27/60A23L3/349A23L3/3544A23L3/3562A23L33/21A23L25/20A23L5/32A23L5/20A23L27/11A23L3/3472A23L5/17A23V2002/00A23V2300/14A23V2300/50A23V2250/21A23V2200/10A23V2200/02A23V2250/284A23V2250/708A23V2250/18A23V2300/48
Inventor 陈志强姜华霍喜月李春晖袁超陈秀华王德坤
Owner 山东鸿兴源食品有限公司
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