Chili sauce capable of preventing sour taste change and preparation method thereof

A chili sauce and anti-acid technology, applied in the field of chili sauce, can solve the problems of product taste and quality convergence, no formula optimization combination, no addition of antibacterial materials, etc., to inhibit bacterial growth, prevent deterioration and taste, and simple ingredients. Effect

Pending Publication Date: 2022-06-28
MAANSHAN SHIYUEFENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although this application solves the problems in the background technology to a certain extent, there are the following problems in this application: 1. The salt content in the chili sauce is low, and no antibacterial material is added,

Method used

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  • Chili sauce capable of preventing sour taste change and preparation method thereof
  • Chili sauce capable of preventing sour taste change and preparation method thereof
  • Chili sauce capable of preventing sour taste change and preparation method thereof

Examples

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preparation example Construction

[0041] The preparation method of pickled bamboo shoots is as follows:

[0042] S51: Fresh bamboo shoots are peeled, sliced, and blanched;

[0043] S52: placing the blanched bamboo shoots at room temperature and soaking in salt water, the concentration of the salt water is 10-20%, and the soaking time is 3-5 days;

[0044] S53: Take out bamboo shoots and cut them into diced bamboo shoots no longer than 8 mm, set aside.

[0045] In order to better show the preparation process of the chili sauce that prevents acid and staleness, the present embodiment now proposes a method for preparing the chili sauce that prevents acid and staleness, comprising the following steps:

[0046] S1 raw material treatment: wash and dry fresh peppers, purslane, dandelion, onion segments, tender ginger, garlic and spices, pickle the fresh peppers, and pretreat the purslane and dandelion respectively;

[0047] Pickling fresh chili includes the following steps:

[0048] S111: After washing the fresh p...

Embodiment 1

[0065] Take the following raw materials by weight: 200 parts of fresh peppers, 50 parts of vegetable oil, 5 parts of spices, 5 parts of white sugar, 5 parts of dandelion, 10 parts of purslane, 30 parts of pickled bamboo shoots, 20 parts of edible salt, 3 parts of shallots, 3 parts of tender ginger, 5 parts of garlic;

[0066] The chili sauce was prepared using the following method:

[0067] S1 raw material treatment: wash and dry fresh peppers, purslane, dandelion, onion segments, tender ginger, garlic and spices, pickle the fresh peppers, and pretreat the purslane and dandelion respectively;

[0068] Pickling fresh chili includes the following steps:

[0069] S111: After washing the fresh peppers, removing the seeds and stalks, and drying the fresh peppers, chop the fresh peppers into 10 mm-sized pepper particles;

[0070] S112: stir-fry chili without oil, fry chili granules until half-cooked to form a paste;

[0071] S113: Add edible salt, the ratio of edible salt and pep...

Embodiment 2

[0086] Take the following raw materials by weight: 200 parts of fresh peppers, 50 parts of vegetable oil, 5 parts of spices, 5 parts of white sugar, 5 parts of dandelion, 50 parts of purslane, 30 parts of pickled bamboo shoots, 20 parts of edible salt, 3 parts of shallots, 3 parts of tender ginger and 5 parts of garlic seeds; chili sauce is prepared by using the same method as in Example 1.

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Abstract

The invention discloses a chilli sauce capable of preventing sour taste change and a preparation method thereof, and relates to the technical field of chilli sauce. The chili sauce is prepared from the following raw materials in parts by weight: 200 to 400 parts of fresh chilies, 50 to 120 parts of vegetable oil, 5 to 10 parts of spices, 5 to 20 parts of white granulated sugar, 5 to 30 parts of dandelions, 10 to 50 parts of herba portulacae, 30 to 60 parts of pickled bamboo shoots, 20 to 50 parts of edible salt, 3 to 5 parts of green onion sections, 3 to 8 parts of tender ginger and 5 to 10 parts of garlic. According to the chili sauce capable of preventing acid flavor change and the preparation method of the chili sauce, the dandelion has a relatively strong bactericidal effect on staphylococcus aureus drug-resistant strains and hemolytic streptococcus, has a certain bactericidal effect on diplococcus pneumoniae, meningococcus, various bacilli and catarrha cocci, can inhibit bacterium breeding, and has a good effect on preventing acid flavor change. In addition, the purslane has a relatively strong inhibition effect on escherichia coli, shigella dysenteriae, typhoid bacillus and the like, and the purslane and the chilli sauce are matched for use, so that the chilli sauce can be prevented from going bad and changing taste, and the shelf life of the chilli sauce is prolonged.

Description

technical field [0001] The invention relates to the technical field of chili sauce, in particular to a chili sauce with anti-acidity and flavor and a preparation method thereof. Background technique [0002] As a condiment commonly used in people's daily diet, chili sauce is deeply loved by consumers in my country. The processing and frying techniques of chili are various. The quality of the seasoning made by simply frying the dried chili is average, and it is prone to problems such as dryness, lack of fragrance and poor color. At the same time, there are many varieties and patterns of chili sauce, but various additives are added, such as a large number of preservatives, colorants, sweeteners, synthetic pigments, antioxidants, etc., which affect human health. [0003] Chinese patent CN106901187B discloses a method for producing bean chili sauce by utilizing lactic acid bacteria to ferment chili juice and chili granules. The chili juice fermented by lactic acid bacteria is u...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L3/3472
CPCA23L27/60A23L3/3472A23V2002/00A23V2200/10
Inventor 王德才方猛刘文宏王德斌
Owner MAANSHAN SHIYUEFENG FOOD
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