Zero-oil and zero-fat rose chili sauce and making method thereof

Abstract

The invention discloses a zero-oil and zero-fat rose chili sauce and a making method thereof. The zero-oil and zero-fat rose chili sauce comprises the following components in parts by weight: 85-90 parts of tomatoes, 4-9 parts of double-petal red rose petals, 3-7 parts of chilies, 2-5 parts of garlic, 2-3 parts of edible salt, 1-2 parts of coriander, 1-2 parts of lemons, 0.3-0.5 part of composite spice seasoning and 0.1 part of D-sodium erythorbate. The preparation method comprises the following steps: (1) weighing the raw materials and then pre-treating the raw materials; (2) pouring the crushed tomatoes into a wok container, and electrically frying the wok until the liquid surface continuously emits large bubbles; the temperature is set to be 90-100 DEG C; (3) adding crushed garlic powder and crushed chili, stir-frying for 20-30 minutes, and boiling until bubbling; (4) reducing the output power of the frying pan, reducing the temperature to 80-90 DEG C, adding the double-petal red rose petals, caraway and lemon, and frying for 10-15 minutes; (5) stopping heating, adding composite spice seasoning and D-sodium erythorbate, and uniformly stirring to obtain composite seasoning; and packaging, sterilizing at a high temperature of 100-105 DEG C for 20 minutes, placing at a room temperature, and labeling to obtain a finished product.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a zero-oil and zero-fat rose chili sauce and a preparation method thereof. Background Art

[0002] Traditional chili sauces are generally high in oil and fat (for example, mainstream products often contain 20%-40% oil), which contradicts current healthy eating trends. However, the process of reducing oil content easily loses key flavor compounds (such as capsaicin and volatile terpenes) due to their fat solubility, resulting in a noticeably bland flavor. Furthermore, existing oil-free chili sauces often rely on steaming or low-temperature fermentation processes, making it difficult to replicate the distinctive charred flavor created by traditional high-temperature stir-frying. This results in a monotonous flavor profile that fails to meet consumer expectations for traditional chili sauces. Summary of the Invention

[0003] In view of the deficiencies in the prior art, the present invention aims to provide a zero-oil and zero-fat rose chili sauce and a preparation method thereof.

[0004] The purpose of the present invention is achieved through the following technical solutions: A zero-oil and zero-fat rose chili sauce comprises the following components in parts by weight: 85-90 parts of tomatoes, 4-9 parts of double red rose petals, 3-7 parts of chili peppers, 2-5 parts of garlic, 2-3 parts of edible salt, 1-2 parts of coriander, 1-2 parts of lemon, 0.3-0.5 parts of compound spice seasoning, and 0.1 part of sodium D-isoascorbate.

[0005] A method for preparing zero-oil and zero-fat rose chili sauce comprises the following steps: (1) After the raw materials are weighed and shipped out according to the formula, they are pre-processed (cleaned, crushed, etc.) and placed for use; (2) Pour the crushed tomatoes into the wok container, turn on the electric wok switch, set the temperature to 90-100℃, and cook until large bubbles continue to appear on the liquid surface; (3) Add crushed garlic and chili peppers, stir-fry for 20-30 minutes, and simmer until bubbling; (4) Reduce the wok power output to 80-90°C, add double red rose petals, coriander, and lemon, and stir-fry for 10-15 minutes; (5) Turn off the heating button, add compound spice seasoning and sodium D-isoascorbate, and stir evenly to obtain compound seasoning; (6) Filling the compound seasoning to obtain a semi-finished product; (7) Sterilize the semi-finished product at a high temperature of 100-105°C for 20 minutes, place it at room temperature, and label it to obtain the finished product.

[0006] Compared with the prior art, the present invention has the following beneficial effects:

[0007] (1) It is stir-fried in an electric frying pan at high temperature, which is different from the traditional oil-free chili sauce steaming / low temperature fermentation process. It has a rich flavor, a balanced sour and spicy taste, and a layered texture. The shelf life can reach 12 months. (2) The process of frying without vegetable oil is adopted, which results in extremely low fat content and a slower rate of acid value increase than frying with vegetable oil, effectively delaying the occurrence of rancidity. The finished product has a light and refreshing texture, and its greasy effect is better than that of traditional fried foods, providing a better low-burden choice for modern diets;

[0008] (3) Low calories and zero fat: The fat content per 100g of product is less than 0.5g, and the calories are only 251kJ / 100g (traditional hot sauce is about 1800kJ); (4) Environmental protection and safety: Electric frying pans are more energy-efficient, environmentally friendly and safer than gas-fired iron pans;

[0009] (5) Use a medium-low temperature stir-frying process at 80-90℃, with precise temperature control to avoid damage from high temperatures. This temperature range can effectively preserve the natural color and rich floral aroma of the double red rose petals, while maintaining the bright color and mellow fruity aroma of the tomato raw material, preserving the original flavor and visual texture of the ingredients to the greatest extent. DETAILED DESCRIPTION

[0010] The present invention will be further described below with reference to the examples, but the present invention is not limited to the examples.

[0011] A zero-oil and zero-fat rose chili sauce comprises the following components in parts by weight: 85-90 parts of tomatoes, 4-9 parts of double red rose petals, 3-7 parts of chili peppers, 2-5 parts of garlic, 2-3 parts of edible salt, 1-2 parts of coriander, 1-2 parts of lemon, 0.3-0.5 parts of compound spice seasoning, and 0.1 part of sodium D-isoascorbate.

[0012] A method for preparing zero-oil and zero-fat rose chili sauce comprises the following steps: (1) After the raw materials are weighed and shipped out according to the formula, they are pre-processed (cleaned, crushed, etc.) and placed for use; (2) Pour the crushed tomatoes into the wok container, turn on the electric wok switch, set the temperature to 90-100℃, and cook until large bubbles continue to appear on the liquid surface; (3) Add crushed garlic and chili peppers, stir-fry for 20-30 minutes, and simmer until bubbling; (4) Reduce the wok power output to 80-90°C, add double red rose petals, coriander, and lemon, and stir-fry for 10-15 minutes; (5) Turn off the heating button, add compound spice seasoning and sodium D-isoascorbate, and stir evenly to obtain compound seasoning; (6) Filling the compound seasoning to obtain a semi-finished product; (7) Sterilize the semi-finished product at a high temperature of 100-105°C for 20 minutes, place it at room temperature, and label it to obtain the finished product. Example 1

[0013] A zero-oil and zero-fat rose chili sauce comprises the following components: 85g of tomatoes, 4g of double red rose petals, 3g of chili peppers, 2g of garlic, 2g of edible salt, 1g of coriander, 1g of lemon, 0.3g of compound spice seasoning, and 0.1g of sodium D-isoascorbate. Example 2

[0014] A zero-oil and zero-fat rose chili sauce comprises the following components: 90g of tomatoes, 9g of double red rose petals, 7g of chili peppers, 5g of garlic, 3g of edible salt, 2g of coriander, 2g of lemon, 0.5g of compound spice seasoning, and 0.1g of sodium D-isoascorbate. Example 3

[0015] A zero-oil and zero-fat rose chili sauce comprises the following components: 88g of tomatoes, 7g of double red rose petals, 5g of chili peppers, 3g of garlic, 2.5g of edible salt, 1.5g of coriander, 1.5g of lemon, 0.4g of compound spice seasoning, and 0.1g of sodium D-isoascorbate. Example 4

[0016] A method for preparing zero-oil and zero-fat rose chili sauce comprises the following steps: (1) After the raw materials are weighed and shipped out according to the formula, they are pre-processed and placed for use; (2) Pour the crushed tomatoes into the wok container, turn on the electric wok switch, set the temperature to 90-100℃, and cook until large bubbles continue to appear on the liquid surface; (3) Add crushed garlic and chili peppers, stir-fry for 20-30 minutes, and simmer until bubbling; (4) Reduce the wok power output to 80-90°C, add double red rose petals, coriander, and lemon, and stir-fry for 10-15 minutes; (5) Turn off the heating button, add compound spice seasoning and sodium D-isoascorbate, and stir evenly to obtain compound seasoning; (6) Filling the compound seasoning to obtain a semi-finished product; (7) Sterilize the semi-finished product at a high temperature of 100-105°C for 20 minutes, place it at room temperature, and label it to obtain the finished product.

[0017] In this embodiment, the pretreatment in step (1) is specifically as follows: select tomatoes, wash them, and chop them into tomato juice (containing a small amount of tomato pieces) with a chopper; select peppers, wash them, and chop them into pepper pieces with a chopper; select garlic, wash them, and chop them into garlic paste with a chopper; select coriander, wash it, and cut it into small pieces of 0.5-1 cm; select lemons, wash them, and squeeze them into lemon juice with a juicer; select double-petal red roses, remove the stamens and calyx, leaving only the petals, and then wash the petals and place them aside.

[0018] Tomatoes should be bright red in color, have a normal, rich tomato aroma, and be free of rot, spoilage, or visible foreign matter. The sweet and sour flavor of tomatoes is primarily composed of organic acids and soluble sugars. Citric acid, the primary organic acid, accounts for 60%-70% of the total acid content in tomatoes, contributing a bright, refreshing sourness. Malic acid provides a softer sourness, creating a rich sourness spectrum alongside citric acid. Regarding sugars, fructose is characterized by its high sweetness (1.7 times that of sucrose) and its pronounced sweetness at low temperatures, while glucose provides a rapid release of sweetness. These two act synergistically to balance the acidity of tomatoes. Furthermore, the free amino acids in tomatoes, particularly glutamic acid, not only enhance umami flavor but also undergo Maillard reactions with sugars to produce more complex flavor compounds. The spiciness of chili peppers primarily comes from capsaicinoids, a group of active ingredients with similar structures. Capsaicinoids and dihydrocapsaicinoids are the primary pungent compounds, with the former producing a rapid, sharp burning sensation and the latter providing a longer-lasting irritation. These compounds produce the perception of spiciness by activating the TRPV1 receptors in the mouth. When activated, the receptors trigger an influx of calcium ions, transmitting burning pain signals to the brain. When tomatoes and peppers are combined, the components of the two blend with each other. On the one hand, the sugars in tomatoes can bind to the capsaicin in peppers through hydrogen bonds, slowing down its contact with the receptors, thereby producing a slow-release effect of spiciness. This relief effect is mainly attributed to the inhibitory effect of citric acid in tomatoes on TRPV1 receptors. On the other hand, capsaicin in peppers can promote saliva secretion and enhance the sensitivity of taste buds to tomato flavor. In addition, the combination of the two significantly prolongs the persistence of the flavor, thanks to the complex formed by sugars and capsaicin that delays the release of flavor substances. In a sensory evaluation experiment conducted on consumers, 20 consumers were selected to form an evaluation panel. Under a double-blind test, the flavor of foods containing the product of the present invention and foods containing pure tomato sauce or chili sauce were evaluated. The results showed that the flavor richness, aroma intensity and taste satisfaction scores of foods added with the product of the present invention were significantly higher than those of foods added with pure tomato sauce or chili sauce alone, fully demonstrating the synergistic effect of the sour and sweet tomato and the spicy chili.

[0019] To explore the sensory evaluation experiment of consumers on foods with the product of the present invention and foods with pure tomato sauce or chili sauce added under double-blind test 1. Purpose of evaluation The synergistic effect of the sweet and sour tomato and the spicy pepper in the zero-oil and zero-fat product of the present invention was verified, and the differences in flavor richness, aroma intensity, and taste satisfaction between the product and foods containing pure tomato sauce or pepper sauce alone were compared.

[0020] 2. Evaluation team composition The evaluation team consisted of 20 randomly recruited ordinary consumers.

[0021] 3. Evaluation samples and experimental design (1) Sample preparation Sample A: Food (mixed salad) to which the zero-oil, zero-fat rose chili sauce product of the present invention is added.

[0022] Sample B: Food with only pure tomato sauce added (same type of salad).

[0023] Sample C: Food with only chili sauce added (same type of salad).

[0024] Sample D: blank control food (same type of salad) without additional flavoring substances.

[0025] (2) Experimental design A double-blind test was conducted, and all samples were anonymously numbered, preventing panelists from identifying their sample types. Each panelist was asked to rate the four samples for flavor richness, aroma intensity, and taste satisfaction on a 10-point scale, with higher scores indicating a better evaluation. The judging criteria are shown in Table 1, and the scoring results are shown in Tables 2, 3, and 4.

[0026]

[0027] 4. Evaluation results (1) Flavor richness score

[0028] (2) Aroma intensity rating

[0029] (3) Taste satisfaction score

[0030] 5. Results Analysis The scoring data showed that Sample A, which contained the zero-oil, zero-fat rose chili sauce of the present invention, had significantly higher average scores than the other samples in terms of flavor richness, aroma intensity, and taste satisfaction. Compared with Sample B, which contained only pure tomato sauce, Sample A improved its flavor richness by 34.9%, its aroma intensity by 30.6%, and its taste satisfaction by 22.2%. The improvement was even more pronounced compared to Sample C, which contained only chili sauce.

[0031] The experimental results fully prove that the sour and sweet tomato and the spicy pepper in the product of the present invention have a significant synergistic effect. The combination of the two not only enriches the aroma layer and taste, but also greatly enhances the overall flavor experience, which is significantly better than the effect of using pure tomato sauce or pepper sauce alone.

[0032] 6. Conclusion The zero-oil, zero-fat rose chili sauce product of the present invention has significant advantages in flavor performance. The synergistic effect of tomatoes and chilies has been fully verified. It can bring consumers better quality and more unique taste and olfactory enjoyment, and has strong competitiveness in the market.

[0033] The product of the present invention has a shelf life of up to 18 months, which has sufficient scientific basis. From the perspective of the main factors of food deterioration, the present invention effectively controls them from multiple aspects.

[0034] Microbial factors This invention utilizes a rigorous high-temperature sterilization process during production, effectively killing any initial microorganisms. Furthermore, the product is packaged in glass bottles, which have extremely low oxygen and water vapor transmission rates, effectively preventing the ingress of external microorganisms and inhibiting their growth and reproduction. Testing has shown that under simulated room-temperature storage conditions, the microbial count within the product remained below the limit set by food safety standards for 18 months.

[0035] Chemical factors The chemical properties of the ingredients in the product are stable, and no obvious chemical reactions will occur during storage, resulting in quality degradation.

[0036] Compared to similar common scallion oil products on the market, which typically have a shelf life of 6-12 months due to relatively simple raw material processing and production processes, the product of the present invention, through the aforementioned technical means and process optimization, has a shelf life extended to 18 months, significantly extending the product's market sales cycle and consumer use period, offering significant advantages. Specific comparative data is shown in the following table: .

Claims

1. A zero-oil, zero-fat rose chili sauce, characterized in that: The invention is composed of the following components by weight: 85-90 parts of tomatoes, 4-9 parts of double red rose petals, 3-7 parts of chili peppers, 2-5 parts of garlic, 2-3 parts of edible salt, 1-2 parts of coriander, 1-2 parts of lemon, 0.3-0.5 parts of compound spice seasoning, and 0.1 parts of sodium D-isoascorbate.

2. A method for preparing zero oil and zero fat rose chili sauce, characterized in that: The following steps are involved: (1) After the raw materials are weighed and shipped out according to the formula, they are pre-processed and placed for use; (2) Pour the crushed tomatoes into the wok container, turn on the electric wok switch, set the temperature to 90-100℃, and cook until large bubbles continue to appear on the liquid surface; (3) Add crushed garlic and chili peppers, stir-fry for 20-30 minutes, and simmer until bubbling; (4) Reduce the wok power output to 80-90°C, add double red rose petals, coriander, and lemon, and stir-fry for 10-15 minutes; (5) Turn off the heating button, add compound spice seasoning and sodium D-isoascorbate, and stir evenly to obtain compound seasoning; (6) Filling the compound seasoning to obtain a semi-finished product; (7) Sterilize the semi-finished product at a high temperature of 100-105°C for 20 minutes, place it at room temperature, and label it to obtain the finished product.

3. The method for making zero oil and zero fat rose chili sauce according to claim 2, characterized in that: The pre-treatment steps include cleaning and crushing.

Images