Fresh pepper sauce and steaming process thereof

Abstract

The invention provides a fresh pepper sauce and a steaming process thereof. The fresh pepper sauce comprises the following components: 8-10% of soybean oil, 83-87% of the total proportion of auxiliary materials and main materials, and 5-7% of powder materials, the steaming process comprises pretreatment, steaming, mixing and post-treatment. The fresh chili sauce is prepared by adopting a steaming process, so that the nutrition loss of the fresh chili is avoided, and the fresh chili sauce is delicious and spicy in taste and is not easy to cause gastrointestinal discomfort after being eaten by organisms. The raw materials are pretreated before steaming, after low-temperature blanching with color fixing water, chlorophyll in the main materials is stable in property, not prone to degradation at high temperature and brighter in color, the color of the main materials is not prone to being affected after steaming, meanwhile, after spinach in the main materials is blanched, the oxalic acid content is greatly reduced, astringent taste is removed, and the whole taste is better; and the crisp-keeping agent is added for stirring, so that the fresh pepper sauce has a crisp and tasty taste and is not soft and rotten in the mouth. And instant cooling treatment is performed after steaming is completed, so that the taste of the fresh pepper sauce is further improved, and the surfaces of the main materials and the auxiliary materials are prevented from being sticky.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a fresh pepper sauce and a steaming process thereof. Background technique [0002] Fresh pepper sauce is a product made of fresh peppers (such as screw peppers, thread peppers, bell peppers, etc.) as the main raw material, and is made by steaming, frying, fermentation and other processes. It can be used for bibimbap and noodles. Spicy and popular. Traditional fresh chili sauce is mostly fried, but frying will not only lose most of the nutrition of fresh chili, but also affect the taste of chili itself, and the body is prone to get angry, gastrointestinal disorders and other uncomfortable symptoms after eating. [0003] The patent "CN201110161366.3" titled "A fresh pepper sauce and its preparation process" discloses a fried fresh pepper sauce, which is made by adding pepper, peanuts and sesame into the sweet noodle sauce, but in the fried During the process, the nutrien...

AI Technical Summary

Problems solved by technology

The traditional fresh pepper sauce is mostly fried, but deep-frying will not only lose most of the nutrition of fresh peppers, but also affect the taste of the pepper itself, and the body is prone to get angry, gastrointestinal disorders and other discomfort symptoms after eating

[0003] The patent "CN201110161366.3" titled "a fresh pepper sauce and its preparation process" discloses a fried fresh pepper sauce, which is made by adding peppers, peanuts and sesame seeds to the sweet noodle sauce and frying, but the fried During the process, a large amount of nutrients in peppers and various ingredients are lost. High-temperature processing also makes the color of fresh pepper sauce no longer bright and affects appetite, and it is easy to get angry after eating, and even cause diarrhea, abdominal pain and other adverse reactions

[0004] The patent "CN202010825601.1" titled "A Fresh Pepper Sauce and Its Preparation Method" discloses a salt-cured and fermented fresh pepper sauce. Foods prone to increased cancer risk

[0005] The present invention adopts a steaming process to prepare fresh pepper sauce, which avoids the loss of nutrition of fresh peppers, and is not easy to make the body feel uncomfortable after eating; but the traditional steaming method will cause fresh peppers to lose their original crispness during the steaming process. After steaming, the surface is sticky, the mouth is soft and rotten, the taste is poor, and the color will become dull and no longer bright