Green pepper series seasoning and preparation method thereof

Abstract

The invention discloses a green pepper series seasoning formula and a preparation process thereof, and belongs to the technical field of food seasonings. The green pepper series seasoning disclosed by the invention takes green pepper, green pepper, soybean oil and the like as main raw materials, and is prepared according to the following process: frying the green pepper at the temperature of 100-180 DEG C for 5-15 minutes for color protection and dehydration, crushing and pulping, blending, decocting at the temperature of 100-150 DEG C for 5-25 minutes, filling and sterilizing. The green pepper series condiment comprises green pepper beef steak sauce, green pepper barbecue sauce, green pepper dipping sauce, green pepper sashimi sauce, green pepper cold spicy sesame oil and green pepper spicy white burning juice. The invention widens the development and application of pepper, breaks through the limitation that pepper products mainly comprise black and white pepper, solves the problems of decoloration and flavor retention in the application process of green pepper, and develops a novel pepper product. The method is high in operability, stable in quality, low in equipment cost and easy to industrialize.

Description

TECHNICAL FIELD

[0001] The present application relates to green pepper series condiments and preparation method, belongs to food flavoring technical field. BACKGROUND

[0002] Pepper is known as the "King of Spices", is an important spice in the world, at the same time because of its anti-inflammatory, cold, warm stomach, anti-cancer and other characteristics, has attracted widespread attention of consumers. At present, domestic and foreign pepper products mainly for black pepper and white pepper, is the mature pepper after not peeling / peeling after drying into products, green pepper is made of immature green pepper fruit as raw material. Pepper contains volatile oil, piperine, crude fat, crude protein, lignans, alkaloids, flavonoids, aromatic compounds and amides and other compounds, green pepper active ingredient content is the highest, the best nutritional value and flavor retention. However, green pepper products are relatively rare, and in the processing process, chlorophyll is easy to degrade, fresh pepper browning or turn to dark green, resulting in green pepper related products color deterioration. In short, the current development of green pepper condiment is in the initial stage, and the green pepper color protection is not enough, which becomes the key problem limiting the application of green pepper in food condiment field.

[0003] The color protection pretreatment of green pepper helps to improve the color of green pepper related products and expand its application. The most commonly used color protection treatment method for green pepper products is to use hot water containing color protection agent for blanching treatment. For example, patent CN101756146A discloses a dehydration green pepper preparation method using hot water (containing color protection agent) for blanching color protection, but this method is easy to cause the residual of color protection agent in pepper products. Low temperature freeze drying is another commonly used method for green pepper color protection. Although this method can maintain good color, it has problems such as low dehydration efficiency and easy browning after rehydration. Therefore, at present, it is urgent to develop green pepper color protection technology and green pepper series condiments to meet the needs of consumers for high-quality pepper products, expand the product categories of pepper and extend the pepper industry chain. SUMMARY

[0004] In view of the above problems existing in the prior art, the present application selects high-quality green pepper as the main raw material, uses oil frying color protection dehydration process to protect the color of green pepper, and then makes green pepper series condiments by matching with corresponding flavorings. The series condiments include green pepper steak sauce, green pepper barbecue sauce, green pepper dipping sauce, green pepper sashimi seasoning juice, green pepper spicy sesame oil and green pepper spicy white cooking juice, etc. In addition, the present application uses parabens, D-sodium isoascorbic acid and the like as synergistic preservative and bacteriostatic agent, prolonging the shelf life of green pepper series condiments. The green pepper series condiments made by the present application not only retain the green color of green pepper itself, but also present high nutritional value and good flavor and taste in related products.

[0005] The present application provides a green pepper series of seasonings, which includes a seasoning sauce or a seasoning sauce, and the components of the seasoning sauce include green pepper, green pepper, soybean oil, other seasonings, sodium glutamate, sodium ethyl p-hydroxybenzoate, sodium methyl p-hydroxybenzoate, sodium D-isoascorbic acid and potassium sorbate, and the other seasonings include a combination of one or more of sesame oil, onion, garlic, green pepper, green pepper powder, green onion, ginger, cilantro, cumin, edible salt, white sugar, yellow capsicum sauce, mustard sauce, green pepper oil, seafood sauce, yellow capsicum oil, pepper oil, pepper extract, pepper oleoresin and black pepper oleoresin.

[0006] In an embodiment of the present application, the seasoning sauce includes green pepper steak sauce, and the green pepper steak sauce raw materials include green pepper 40-45 parts, green pepper 22-28 parts, soybean oil 15-25 parts, onion 5-10 parts, garlic 0.5-2 parts, edible salt 1-2 parts, sodium glutamate 0.05-0.3 parts, sodium ethyl p-hydroxybenzoate 0.01-0.025 parts, sodium methyl p-hydroxybenzoate 0.01-0.025 parts, sodium D-isoascorbic acid 0.1-0.8 parts and potassium sorbate 0.01-0.1 parts, by weight.

[0007] In an embodiment of the present application, the seasoning sauce includes green pepper barbecue sauce, and the green pepper barbecue sauce raw materials include green pepper 38-45 parts, green pepper 20-25 parts, soybean oil 15-25 parts, green pepper powder 0.2-2 parts, garlic 0.5-2 parts, green onion 4-8 parts, ginger 0.5-1 part, cilantro 2-4 parts, cumin 1-3 parts, edible salt 1-2 parts, white sugar 0.1-1 part, sodium glutamate 0.03-0.3 parts, sodium ethyl p-hydroxybenzoate 0.01-0.025 parts, sodium methyl p-hydroxybenzoate 0.01-0.025 parts, sodium D-isoascorbic acid 0.1-0.8 parts and potassium sorbate 0.01-0.1 parts, by weight.

[0008] In an embodiment of the present application, the seasoning sauce includes green pepper barbecue sauce, and the green pepper barbecue sauce raw materials include green pepper 38-45 parts, green pepper 20-25 parts, soybean oil 15-25 parts, green pepper powder 0.2-2 parts, garlic 0.5-2 parts, green onion 4-8 parts, ginger 0.5-1 part, cilantro 2-4 parts, cumin 1-3 parts, edible salt 1-2 parts, white sugar 0.1-1 part, sodium glutamate 0.03-0.3 parts, sodium ethyl p-hydroxybenzoate 0.01-0.025 parts, sodium methyl p-hydroxybenzoate 0.01-0.025 parts, sodium D-isoascorbic acid 0.1-0.8 parts and potassium sorbate 0.01-0.1 parts, by weight.

[0009] In an embodiment of the present application, the sauce includes seafood sauce, green pepper, soybean oil, other seasonings, sodium glutamate, sodium ethyl p-hydroxybenzoate, sodium methyl p-hydroxybenzoate, sodium D-isoascorbate and potassium sorbate, and the other seasonings include a combination of one or more of yellow bell pepper sauce, mustard sauce, green pepper oil, seafood sauce, yellow bell pepper oil, Sichuan pepper oil, Sichuan pepper extract, capsicum oleoresin and black pepper oleoresin.

[0010] In an embodiment of the present application, the sauce includes green pepper sashimi sauce, and the green pepper sashimi sauce raw materials include, by weight, 45-55 parts of seafood sauce, 30-40 parts of green pepper, 1-10 parts of soybean oil, 5-10 parts of mustard sauce, 0.1-1.5 parts of capsicum oleoresin, 0.1-1 part of Sichuan pepper extract, 0.1-0.5 part of sodium glutamate, 0.01-0.025 part of sodium ethyl p-hydroxybenzoate, 0.01-0.025 part of sodium methyl p-hydroxybenzoate, 0-0.8 part of sodium D-isoascorbate and 0.01-0.1 part of potassium sorbate.

[0011] In an embodiment of the present application, the sauce is spicy white brazier sauce, and the spicy white brazier sauce raw materials include, by weight, 50-65 parts of seafood sauce, 5-15 parts of green pepper, 1-10 parts of soybean oil, 15-22 parts of yellow bell pepper, 2-5 parts of green onion, 0.5-2.5 parts of capsicum oleoresin, 0.2-1 part of black pepper oleoresin, 0.1-1 part of white granulated sugar, 0.1-0.5 part of sodium glutamate, 0.01-0.025 part of sodium ethyl p-hydroxybenzoate, 0.01-0.025 part of sodium methyl p-hydroxybenzoate, 0-0.8 part of sodium D-isoascorbate and 0.01-0.1 part of potassium sorbate.

[0012] In an embodiment of the present application, the condiment further includes cold spicy sesame oil, and the cold spicy sesame oil raw materials include, by weight, 45-55 parts of soybean oil, 5-16 parts of green pepper oil, 20-30 parts of yellow bell pepper oil, 10-20 parts of sesame oil, 1-6 parts of Sichuan pepper oil and 0.5-3 parts of capsicum oleoresin.

[0013] The present application also discloses a preparation method of green pepper series condiments, comprising the following steps:

[0014] (1) Green pepper color protection pretreatment: freshly picked green pepper is threshed, cleaned and drained, and then subjected to oil frying color protection dehydration, crushing, slurry preparation, weighing, blending and then boiling to obtain green pepper sauce; if green pepper oil is needed, separation is performed after boiling.

[0015] (2) Preparation of seasonings: After stir-frying some other seasonings, add the green pepper sauce obtained in step (1), the remaining other seasonings and monosodium glutamate for blending. After blending, mash the mixture, boil and sterilize it, then add sodium ethylparaben, sodium methylparaben, sodium D-isoascorbate and potassium sorbate and mix evenly. Fill and cool while hot to obtain green pepper series seasonings.

[0016] In one embodiment of the present invention, the temperature of frying for color protection and dehydration in step (1) is 100-180°C, and the frying time is 5-15 min.

[0017] In one embodiment of the present invention, the particle size of the solids after pulping in step (2) is 0.1-5.0 mm, the cooking temperature is 100℃-150℃, and the cooking time is 5-25 min.

[0018] In one embodiment of the present invention, the green pepper seasoning is a green pepper steak sauce, and the preparation method of the green pepper steak sauce includes the following steps:

[0019] (1) Wash the green peppercorns and drain them. Fry them at 100-180℃ for 5-15 minutes to protect the color and dehydrate them. Then crush them into a paste, weigh and mix them, and then cook them to obtain green pepper sauce.

[0020] (2) Add soybean oil to the pot and heat it. After the oil temperature rises, add green peppers, onions and garlic and stir-fry. Then add the green pepper sauce obtained in step (1), mix well and add salt and monosodium glutamate for seasoning to make green pepper steak sauce mixture.

[0021] (3) After crushing the green pepper steak sauce mixture obtained in step (2) into a slurry with a solid particle size of less than 5 mm, it is sterilized by cooking at 100℃-150℃ for 5-25 minutes. Then, sodium ethylparaben, sodium methylparaben, sodium D-isoascorbate and potassium sorbate are added and mixed evenly. The mixture is then filled and cooled while hot to obtain the green pepper steak sauce.

[0022] In one embodiment of the present invention, the green pepper seasoning is a green pepper barbecue sauce, and the preparation method of the green pepper barbecue sauce includes the following steps:

[0023] (1) Wash the green peppercorns and drain them. Fry them at 100-180℃ for 5-15 minutes to protect the color and dehydrate them. Then crush them into a paste, weigh and mix them, and then cook them to obtain green pepper sauce.

[0024] (2) Add soybean oil to the pot and heat it. After the oil temperature rises, add green pepper, green onion, coriander, ginger and garlic and stir-fry. Then add green pepper sauce, green pepper powder and cumin powder from step (1). Mix well and then add salt, white sugar and monosodium glutamate to season and make green pepper barbecue sauce mixture.

[0025] (3) After crushing the green pepper barbecue sauce mixture obtained in step (2) into a slurry with a solid particle size of less than 5 mm, it is sterilized by cooking at 100℃-150℃ for 5-25 minutes. Then, sodium ethylparaben, sodium methylparaben, sodium D-isoascorbate and potassium sorbate are added and mixed evenly. The mixture is then filled and cooled while hot to obtain the green pepper barbecue sauce.

[0026] In one embodiment of the present invention, the green pepper seasoning is a green pepper dipping sauce, and the preparation method of the green pepper dipping sauce includes the following steps:

[0027] (1) After washing the green peppercorns and draining them, deep-fry them at 100-180℃ for 5-15 minutes to protect the color and dehydrate them. Then crush them into a slurry with a solid particle size of less than 5mm. Weigh and mix the slurry and cook it to obtain green pepper sauce.

[0028] (2) Wash and crush the fresh yellow lantern chili peppers and set aside. Add them to hot soybean oil and cook at 100℃-120℃ for 10-20 minutes, stirring constantly until evenly mixed. After cooling, separate the solid and liquid to obtain yellow lantern chili oil and yellow lantern chili sauce.

[0029] (3) Add soybean oil to the pot and heat it. After the oil temperature rises, add green pepper, green onion, cilantro, ginger and garlic and stir-fry. Then add green pepper sauce from step (1), yellow lantern chili sauce from step (2) and green Sichuan pepper powder and sesame oil. Mix well and then add salt, white sugar and monosodium glutamate to season. Prepare green pepper dipping sauce mixture.

[0030] (4) Crush the green pepper dipping sauce mixture obtained in step (3) into a slurry with a solid particle size of less than 1 mm, and sterilize it by boiling it at 100℃-150℃ for 5-25 minutes. Then add sodium ethylparaben, sodium methylparaben, sodium D-isoascorbate and potassium sorbate and mix evenly. Fill and cool while hot to obtain green pepper dipping sauce.

[0031] In one embodiment of the present invention, the green pepper seasoning is a green pepper sashimi sauce, and the preparation method of the green pepper sashimi sauce includes the following steps:

[0032] (1) Wash the green peppercorns and drain them. Fry them at 100-180℃ for 5-15 minutes to protect the color and dehydrate them. Then crush them into a paste, weigh and mix them, and then cook them to obtain green pepper sauce.

[0033] (2) Add soybean oil, mustard, green pepper sauce, chili oil resin, Sichuan pepper extract and monosodium glutamate from step (1) to seafood soy sauce, mix well to obtain green pepper sashimi seasoning mixture;

[0034] (3) Crush the green pepper sashimi seasoning mixture obtained in step (2) into a slurry with a solid particle size of less than 1 mm, simmer at 100℃-150℃ for 5-25 minutes, then add sodium ethylparaben, sodium methylparaben and potassium sorbate and mix evenly. Fill and cool while hot to obtain green pepper sashimi seasoning.

[0035] In one embodiment of the present invention, the green pepper series seasoning is a spicy blanching sauce, and the preparation method of the spicy blanching sauce includes the following steps:

[0036] (1) Wash the green peppercorns and drain them. Fry them at 100-180℃ for 5-15 minutes to protect the color and dehydrate them. Then crush them into a paste, weigh and mix them, and then cook them to obtain green pepper sauce.

[0037] (2) Wash and crush fresh yellow lantern chilies and set aside. Add them to hot soybean oil and cook at 100℃-120℃ for 10-20 minutes, stirring constantly until evenly mixed. After cooling, separate the solid and liquid to obtain yellow lantern chili oil and yellow lantern chili sauce.

[0038] (3) Add soybean oil to the pot and heat it. After the oil temperature rises, add green onions to stir-fry until fragrant. Then add green pepper sauce from step (1), yellow lantern chili sauce from step (2), and seafood soy sauce. Mix well and then add chili oil resin, black pepper oil resin, white sugar, and monosodium glutamate for seasoning to make a spicy blanched sauce mixture.

[0039] (4) Crush the spicy blanched sauce mixture obtained in step (3) into a slurry with a solid particle size of less than 1 mm, boil it at 100℃-150℃ for 5-25 minutes, then add sodium ethylparaben, sodium methylparaben and potassium sorbate and mix evenly. Fill and cool while hot to obtain spicy blanched sauce.

[0040] In one embodiment of the present invention, the green pepper series seasoning is a spicy and fragrant oil for cold dishes, and the preparation method of the spicy and fragrant oil for cold dishes includes the following steps:

[0041] (1) After washing the green peppercorns, drain them and fry them at 100-180℃ for 5-15 minutes to protect the color and dehydrate them. Then crush them into a paste and separate them to obtain green peppercorn oil and green peppercorn sauce. Weigh and mix them and then stir-fry them.

[0042] (2) Wash and crush fresh yellow lantern chilies and set aside. Add them to hot soybean oil and cook at 100℃-120℃ for 10-20 minutes, stirring constantly until evenly mixed. After cooling, separate the solid and liquid to obtain yellow lantern chili oil and yellow lantern chili sauce.

[0043] (3) Mix the green pepper oil in step (1), the yellow lantern chili oil, sesame oil, Sichuan pepper oil and chili oil resin in step (2) thoroughly, heat to 100℃-120℃ to remove moisture, sterilize at 100℃-150℃, weigh and fill to obtain cold spicy oil.

[0044] The present invention also provides an application of the above-mentioned green pepper series of seasonings in the food industry.

[0045] Beneficial effects:

[0046] (1) The present invention involves deep-frying green peppers at 100-180℃ for 5-15 minutes to protect the color and dehydrate them, and then preparing pepper sauce or pepper oil according to the preparation process of pepper sauce or pepper oil. Deep-frying can better preserve the color of green peppers. While quickly removing moisture, a micro-caramelization protective layer is formed, which effectively inhibits chlorophyllase activity and reduces color loss.

[0047] (2) This invention uses green pepper as raw material. The immature pepper has a higher content of physiologically active substances, and its nutritional value and flavor are more prominent. It can not only meet the development needs of healthy and high-end seasonings, but also break through the homogeneous competitive pattern of traditional pepper products and further broaden the development and application of pepper.

[0048] (3) This invention has developed a series of green pepper products applicable to various dietary consumption scenarios, which can meet the diverse consumption needs of consumers and activate consumption potential.

[0049] (4) The pepper sauce developed in this invention has a rich flavor and a good taste experience, which is in line with the current trend of the catering market to pursue the ultimate taste and flavor.

[0050] (5) The production process prepared by the present invention is highly operable and has stable quality, and can be industrialized on a large scale. Attached Figure Description

[0051] Figure 1 The image shows the appearance of the green pepper steak sauce in Example 1.

[0052] Figure 2 The image shows the appearance of the green pepper barbecue sauce in Example 2.

[0053] Figure 3 The image shows the appearance of the green peppercorn dipping sauce in Example 3.

[0054] Figure 4The image shows the appearance of the green pepper sashimi seasoning sauce in Example 4.

[0055] Figure 5 The image shows the spicy blanched sauce from Example 5.

[0056] Figure 6 This is an image of the spicy sesame oil salad from Example 6. Detailed Implementation

[0057] To make the objectives and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below, which is not intended to limit the present invention.

[0058] Test method:

[0059] 1. Methods for measuring colorimetry

[0060] The luminance value L* of the sample was measured using a high-precision colorimeter. The instrument was externally calibrated using a standard black and white board, with black as 0 and white as 100. A No. 1 self-sealing bag was used as a blank. 3g of sample (roasted and blanched green peppers) was weighed into the No. 1 self-sealing bag, spread out, and measured in triplicate. The average value was taken.

[0061] 2. Methods for determining total bacterial count

[0062] The total bacterial count of seasonings was determined according to GB47892-2010. After opening the sample, it was left at room temperature for 1 hour. 25g of the compound seasoning sample was weighed and added to a sterile homogenizing cup containing 225mL of physiological saline. The homogenizer was homogenized at 10000 rpm for 1 minute. Sample dilutions of 10x, 100x, and 1000x were prepared. 1mL of each dilution was added to a sterile agar plate and incubated at 36℃ ± 1℃ for 48 hours. The number of colonies was observed and recorded.

[0063] 3. Sensory evaluation methods

[0064] A panel of 16 sensory evaluators, aged 20 to 35, who enjoy eating chili products, was formed. The sensory evaluation method was used, assessing each product based on five aspects: brightness, aroma, color, texture, and flavor, and calculating a total score. Simultaneously, a preference rating was used to assess the overall product's appeal.

[0065] Example 1

[0066] A green pepper steak sauce contains the following ingredients in parts by weight: 44 parts green pepper, 25 parts green bell pepper, 20 parts soybean oil, 8 parts onion, 1 part garlic, 1.2 parts salt, 0.2 parts monosodium glutamate, 0.02 parts sodium ethylparaben, 0.02 parts sodium methylparaben, 0.5 parts sodium D-isoascorbate, and 0.06 parts potassium sorbate.

[0067] The specific steps for preparing the above-mentioned green pepper steak sauce are as follows:

[0068] (1) After washing the green peppercorns and draining them, deep-fry them at 130℃ for 10 minutes to protect the color and dehydrate them. Then crush them into a paste, weigh and mix them, and then cook them.

[0069] (2) Add soybean oil to a pot and heat it. After the oil temperature rises, add green peppers, onions and garlic and stir-fry. Then add the green pepper sauce from step (1), mix well and add salt and monosodium glutamate for seasoning to make green pepper steak sauce mixture.

[0070] (3) After crushing the prepared green pepper steak sauce mixture into a slurry with a solid particle size of 3mm, it is boiled at 120℃ for 15min for sterilization. Then, sodium ethylparaben, sodium methylparaben, sodium D-isoascorbate and potassium sorbate are added and mixed evenly. The mixture is then filled and cooled while hot to obtain the green pepper steak sauce.

[0071] Example 2

[0072] A green pepper barbecue sauce contains the following ingredients in parts by weight: 43 parts green pepper, 21 parts green bell pepper, 20 parts soybean oil, 1.2 parts Sichuan peppercorn powder, 0.5 parts garlic, 6 parts scallions, 0.3 parts ginger, 3.5 parts cilantro, 2 parts cumin, 1.3 parts salt, 0.4 parts white sugar, 0.15 parts monosodium glutamate, 0.02 parts sodium ethylparaben, 0.02 parts sodium methylparaben, 0.55 parts sodium D-isoascorbate, and 0.06 parts potassium sorbate.

[0073] The preparation method for the above-mentioned green pepper barbecue sauce is as follows:

[0074] (1) After washing the green peppercorns and draining them, deep-fry them at 140℃ for 8 minutes to protect the color and dehydrate them. Then crush them into a paste, weigh and mix them, and then cook them.

[0075] (2) Add soybean oil to a pot and heat it. After the oil temperature rises, add green peppers, green onions, cilantro, ginger and garlic and stir-fry. Then add green pepper sauce, Sichuan pepper powder and cumin powder from step (1), mix well and add salt, white sugar and monosodium glutamate for seasoning to make green pepper barbecue sauce mixture.

[0076] (3) After crushing the prepared green pepper barbecue sauce mixture into a slurry with a solid particle size of 4mm, it is boiled at 130℃ for 12 minutes for sterilization. Then, sodium ethylparaben, sodium methylparaben, sodium D-isoascorbate and potassium sorbate are added and mixed evenly. The mixture is then filled and cooled while hot to obtain green pepper barbecue sauce.

[0077] Example 3

[0078] A green pepper dipping sauce comprises the following ingredients in parts by weight: 42 parts green pepper, 20 parts green bell pepper, 17 parts soybean oil, 1.2 parts sesame oil, 1.2 parts yellow lantern chili sauce, 8 parts scallions, 2 parts cilantro, 1 part Sichuan peppercorn powder, 1.5 parts garlic, 1.5 parts ginger, 1.3 parts salt, 2.4 parts white sugar, 0.3 parts monosodium glutamate, 0.025 parts sodium ethylparaben, 0.025 parts sodium methylparaben, 0.5 parts sodium D-isoascorbate, and 0.05 parts potassium sorbate.

[0079] The preparation method for the above-mentioned green peppercorn dipping sauce is as follows:

[0080] (1) After washing the green peppercorns and draining them, deep-fry them at 110℃ for 13 minutes to protect the color and dehydrate them. Then, crush them into a slurry with a solid particle size of 3mm, weigh and mix them, and then cook them at 130℃ for 12 minutes.

[0081] (2) Wash and crush the fresh yellow lantern chili peppers and set aside. Add them to 100℃ soybean oil and cook for 10 minutes, stirring constantly until evenly mixed. After cooling, separate the solid and liquid to obtain yellow lantern chili oil and yellow lantern chili sauce.

[0082] (3) Add soybean oil to the pot and heat it. After the oil temperature rises, add green pepper, green onion, cilantro, ginger and garlic and stir-fry. Then add green pepper sauce from step (1), yellow lantern chili sauce from step (2), green Sichuan pepper powder and sesame oil. Mix well and then add salt, white sugar and monosodium glutamate for seasoning to make green pepper dipping sauce mixture.

[0083] (3) Sterilize the prepared green pepper dipping sauce mixture by simmering it at 130°C for 20 minutes, then add sodium ethylparaben, sodium methylparaben, sodium D-isoascorbate and potassium sorbate and mix evenly. Fill and cool while hot to obtain the green pepper dipping sauce.

[0084] Example 4

[0085] A green pepper sashimi seasoning sauce comprises the following ingredients in parts by weight: 52 parts seafood soy sauce, 33 parts green pepper, 6.6 parts soybean oil, 7 parts mustard, 0.5 parts capsicum oleoresin, 0.5 parts Sichuan pepper extract, 0.3 parts monosodium glutamate, 0.02 parts sodium ethylparaben, 0.01 parts sodium methylparaben, and 0.07 parts potassium sorbate.

[0086] The preparation method for the above-mentioned green peppercorn sashimi seasoning sauce is as follows:

[0087] (1) After washing the green peppercorns and draining them, deep-fry them at 150℃ for 8 minutes to protect the color and dehydrate them. Then crush them into a paste, weigh and mix them, and then cook them.

[0088] (2) Add soybean oil, mustard, green pepper sauce from step (1), chili oil resin, Sichuan pepper extract and monosodium glutamate to seafood soy sauce, mix well to obtain green pepper sashimi seasoning mixture.

[0089] (3) After crushing and pulping the prepared green pepper sashimi seasoning mixture, boil it to sterilize it, then add sodium ethylparaben, sodium methylparaben and potassium sorbate and mix evenly. Fill and cool it while it is hot to obtain green pepper sashimi seasoning.

[0090] Example 5

[0091] A spicy blanching sauce contains the following ingredients in parts by weight: 58 parts seafood soy sauce, 10 parts green pepper, 8 parts soybean oil, 17 parts yellow lantern chili pepper, 3 parts scallions, 1.7 parts capsicum oleoresin, 0.6 parts black pepper oleoresin, 1.4 parts white sugar, 0.2 parts monosodium glutamate, 0.01 parts sodium ethylparaben, 0.01 parts sodium methylparaben, and 0.05 parts potassium sorbate.

[0092] The preparation method of the above-mentioned green spicy blanching sauce is as follows:

[0093] (1) After washing the green peppercorns and draining them, deep-fry them at 130℃ for 10 minutes to protect the color and dehydrate them. Then crush them into a paste, weigh and mix them before stir-frying.

[0094] (2) Wash and crush the fresh yellow lantern chili peppers and set aside. Add them to hot soybean oil and simmer, stirring constantly until well mixed to obtain yellow lantern chili oil and yellow lantern chili sauce.

[0095] (3) Add soybean oil to the pot and heat it. After the oil temperature rises, add green onions and stir-fry until fragrant. Then add green pepper sauce from step (1), yellow lantern chili sauce from step (2), and seafood soy sauce. Mix well and then add chili oil resin, black pepper oil resin, white sugar, and monosodium glutamate for seasoning to make a spicy blanched sauce mixture.

[0096] (3) After crushing and pulping the prepared spicy blanching sauce mixture, boil it to sterilize it, then add sodium ethylparaben, sodium methylparaben and potassium sorbate and mix evenly. Fill and cool it while it is hot to obtain the spicy blanching sauce.

[0097] Example 6

[0098] A spicy and fragrant cold dressing oil, the raw materials of which include the following components in parts by weight: 43 parts soybean oil, 7 parts green pepper oil, 28 parts yellow lantern chili oil, 15 parts sesame oil, 4.8 parts Sichuan pepper oil, and 2.2 parts chili oleoresin.

[0099] The preparation method of the above-mentioned spicy sesame oil for cold dishes is as follows:

[0100] (1) After washing the green peppercorns and draining them, deep-fry them at 130℃ for 10 minutes to protect the color and dehydrate them. Then crush them into a paste and separate them to obtain green peppercorn oil and green peppercorn sauce. Weigh and mix them before stir-frying.

[0101] (2) Wash and crush the fresh yellow lantern chili peppers and set aside. Add them to hot soybean oil and simmer, stirring constantly until well mixed to obtain yellow lantern chili oil and yellow lantern chili sauce.

[0102] (3) Mix the green pepper oil in step (1), the yellow lantern chili oil, sesame oil, Sichuan pepper oil and chili oil resin in step (2) thoroughly, heat to remove moisture, sterilize at high temperature, weigh and fill to obtain cold spicy oil.

[0103] Compare with Example 1

[0104] Adjust the steps of deep-frying green peppers for color protection and dehydration in Example 1(1) by blanching the green peppers in 100°C hot water for 10 minutes.

[0105] Compare with Example 2

[0106] Adjust the steps of deep-frying green peppercorns for color protection and dehydration in Example 1(1) and deep-fry the green peppercorns at 60°C for 20 minutes.

[0107] Compare with Example 3

[0108] Adjust the steps of deep-frying green peppercorns for color protection and dehydration in Example 1(1) by deep-frying the green peppercorns at 200°C for 2 minutes.

[0109] The hot water blanched green peppercorns obtained in Comparative Example 1, the fried green peppercorns obtained in Example 1 and Comparative Examples 2-3, and the fresh green peppercorns were pulverized, and their color values ​​were measured. The test results are shown in Table 1 below:

[0110] Table 1. Test results of color values ​​of fresh green peppercorns, blanched green peppercorns, and fried green peppercorns.

[0111] Sample L* a* b* Fresh green pepper 41.11±0.34 4.82±0.28 13.64±0.13 Example 1 59.97±0.05 -2.43±0.04 29.69±0.14 Control Example 1 54.59±0.21 -0.79±0.04 24.96±0.15 Control Example 2 39.43±0.81 6.10±0.14 10.06±0.36 Control Example 3 35.40±0.53 3.90±0.10 7.50±0.50

[0112] As can be seen from the experimental data in Table 1, the color and brightness of Control Example 2, after being deep-fried at a lower temperature for a longer time, are closest to those of fresh green peppercorns. However, Control Example 2 has a higher a* value and leans towards a brownish-red. While short-term deep-frying at a higher temperature in Control Example 3 can reduce the red hue, the color is darker. Blanching can increase the hue value of the peppercorns, but the overall color is yellowish. Under the deep-frying temperature and time conditions of this invention, deep-frying can significantly increase the hue value of the peppercorns, and the color is bright and greenish, making it the most acceptable color.

[0113] Figures 1-3 The images show the appearance of the steak sauce, barbecue sauce, and dipping sauce prepared in Examples 1-3, respectively. It can be seen that the green pepper sauce still retains its bright green color after being processed with green pepper seasoning.

[0114] Compare with Example 4

[0115] In Example 1, sodium D-isoascorbate was replaced with calcium ascorbate.

[0116] Compare with Example 5

[0117] Sodium ethylparaben was replaced with ethylparaben in Example 1, and 0.02 parts of sodium methylparaben were used.

[0118] Compare with Example 6

[0119] Sodium methylparaben and sodium ethylparaben were omitted in Example 1, and sodium diacetate was added to 0.04 parts.

[0120] Compare with Example 7

[0121] Potassium sorbate in Example 1 was omitted, and sodium methylparaben and sodium ethylparaben were adjusted to 0.025 parts, and sodium D-isoascorbate was adjusted to 0.55 parts.

[0122] Compare with Example 8

[0123] In Example 1, sodium ethylparaben and sodium methylparaben were replaced with potassium citrate.

[0124] Compare with Example 9

[0125] The contents of sodium ethylparaben, sodium methylparaben, and potassium sorbate in Example 1 were adjusted to 0, and sodium D-isoascorbate was 1 part.

[0126] Compare with Example 10

[0127] The contents of sodium ethylparaben and sodium methylparaben in Example 1 were adjusted to 0, and the contents of potassium sorbate were adjusted to 0.1 parts.

[0128] The products obtained from Examples 1-4 and Comparative Examples 4-10 were opened, placed at room temperature for 1 hour, diluted solutions were prepared, and the total number of colonies was determined. The test results are shown in Table 2 below:

[0129] Table 2. Total bacterial count test results of the products obtained from Examples 1-4 and Control Examples 4-7.

[0130]

[0131]

[0132] As can be seen from Table 2, the present invention improves the antibacterial properties of green pepper seasonings and extends their shelf life by using sodium ethylparaben, sodium methylparaben, sodium D-isoascorbate and potassium sorbate in combination.

[0133] Compare with Example 11

[0134] The difference between Comparative Example 11 and Example 2 is that garlic, ginger, and cumin are replaced with equal amounts of garlic powder, ginger powder, and cumin powder.

[0135] Compare with Example 12

[0136] The difference between Comparative Example 12 and Example 3 is that the stir-fried yellow lantern chili sauce was replaced with commercially available yellow lantern chili sauce.

[0137] Compare with Example 13

[0138] The difference between Comparative Example 13 and Example 5 is that the seafood soy sauce was adjusted to 40 parts, green pepper to 18 parts, soybean oil to 8 parts, and yellow lantern chili to 25 parts.

[0139] Compare with Example 14

[0140] The difference between Comparative Example 14 and Example 6 is that soybean oil was replaced with rapeseed oil and capsicum oleoresin was not added.

[0141] Sensory evaluation was performed on the products obtained from Examples 1-6 and Comparative Examples 11-14. The test results are shown in Table 3 below:

[0142] Table 3 Sensory Evaluation Table for Samples (Mean)

[0143]

[0144]

[0145] As shown in Table 3, sauces made with fresh garlic, ginger, and cumin have better aroma and taste than those made with powdered ingredients, and are more popular with consumers. The yellow lantern chili sauce prepared using this invention produces a dipping sauce with better aroma, taste, and spiciness.

[0146] The embodiments provided above are not intended to limit the scope of the invention, nor are the described steps intended to limit the order of execution. Any obvious modifications made to the invention by those skilled in the art based on existing common knowledge also fall within the scope of protection defined by the claims.

Claims

1. A series of green pepper seasonings, characterized in that, The seasoning includes a sauce or gravy, wherein the sauce comprises green pepper, bell pepper, soybean oil, other seasonings, monosodium glutamate, sodium ethylparaben, sodium methylparaben, sodium D-isoascorbate, and potassium sorbate; and the other seasonings include sesame oil, onion, garlic, Sichuan peppercorns, Sichuan peppercorn powder, scallions, ginger, cilantro, cumin, salt, white sugar, yellow lantern chili sauce, mustard, green pepper oil, seafood soy sauce, yellow lantern chili oil, Sichuan peppercorn oil, Sichuan peppercorn extract, capsicum oleoresin, and black pepper oleoresin, or a combination of one or more of these.

2. The green pepper seasoning series according to claim 1, characterized in that, The seasoning sauce includes green pepper steak sauce. By weight, the ingredients of the green pepper steak sauce include 40-45 parts green pepper, 22-28 parts green bell pepper, 15-25 parts soybean oil, 5-10 parts onion, 0.5-2 parts garlic, 1-2 parts edible salt, 0.05-0.3 parts monosodium glutamate, 0.01-0.025 parts sodium ethylparaben, 0.01-0.025 parts sodium methylparaben, 0.1-0.8 parts sodium D-isoascorbate, and 0.01-0.1 parts potassium sorbate.

3. The green pepper seasoning series according to claim 1, characterized in that, The seasoning sauce includes green pepper barbecue sauce. By weight, the ingredients of the green pepper barbecue sauce include 38-45 parts green pepper, 20-25 parts green bell pepper, 15-25 parts soybean oil, 0.2-2 parts Sichuan peppercorn powder, 0.5-2 parts garlic, 4-8 parts scallions, 0.5-1 part ginger, 2-4 parts cilantro, 1-3 parts cumin, 1-2 parts edible salt, 0.1-1 part white sugar, 0.03-0.3 parts monosodium glutamate, 0.01-0.025 parts sodium ethylparaben, 0.01-0.025 parts sodium methylparaben, 0.1-0.8 parts sodium D-isoascorbate, and 0.01-0.1 parts potassium sorbate.

4. The green pepper seasoning series according to claim 1, characterized in that, The seasoning sauce includes a green pepper dipping sauce, which, by weight, comprises 40-50 parts green pepper, 15-25 parts green bell pepper, 15-25 parts soybean oil, 0.2-2 parts sesame oil, 0.5-3 parts yellow lantern chili, 4-8 parts scallions, 1-5 parts cilantro, 0.2-2 parts Sichuan peppercorn powder, 0.5-2 parts garlic, 1-3 parts ginger, 0.5-2 parts salt, 0.1-3 parts white sugar, 0.05-0.5 parts monosodium glutamate, 0.01-0.025 parts sodium ethylparaben, 0.01-0.025 parts sodium methylparaben, 0.01-1 parts sodium D-isoascorbate, and 0.01-0.1 parts potassium sorbate.

5. The green pepper seasoning series according to claim 1, characterized in that, The seasoning sauce includes seafood soy sauce, green pepper, soybean oil, other seasonings, monosodium glutamate, sodium ethylparaben, sodium methylparaben, sodium D-isoascorbate, and potassium sorbate. The other seasonings include one or more of the following: yellow lantern chili sauce, mustard, green pepper oil, seafood soy sauce, yellow lantern chili oil, Sichuan pepper oil, Sichuan pepper extract, capsicum oleoresin, and black pepper oleoresin.

6. The green pepper seasoning series according to claim 5, characterized in that, The seasoning sauce includes green pepper sashimi seasoning sauce, which, by weight, comprises 45-55 parts seafood soy sauce, 30-40 parts green pepper, 1-10 parts soybean oil, 5-10 parts mustard, 0.1-1.5 parts capsicum oleoresin, 0.1-1 parts Sichuan pepper extract, 0.1-0.5 parts monosodium glutamate, 0.01-0.025 parts sodium ethylparaben, 0.01-0.025 parts sodium methylparaben, 0-0.8 parts sodium D-isoascorbate, and 0.01-0.1 parts potassium sorbate.

7. The green pepper seasoning series according to claim 5, characterized in that, The seasoning sauce is a spicy blanching sauce. By weight, the ingredients of the spicy blanching sauce include 50-65 parts seafood soy sauce, 5-15 parts green pepper, 1-10 parts soybean oil, 15-22 parts yellow lantern chili pepper, 2-5 parts scallions, 0.5-2.5 parts capsicum oleoresin, 0.2-1 part black pepper oleoresin, 0.1-1 part white sugar, 0.1-0.5 parts monosodium glutamate, 0.01-0.025 parts sodium ethylparaben, 0.01-0.025 parts sodium methylparaben, 0-0.8 parts sodium D-isoascorbate, and 0.01-0.1 parts potassium sorbate.

8. The green pepper seasoning series according to claim 5, characterized in that, The seasoning also includes a spicy and fragrant oil for cold dishes. By weight, the ingredients of the spicy and fragrant oil for cold dishes include 45-55 parts soybean oil, 5-16 parts green pepper oil, 20-30 parts yellow lantern chili oil, 10-20 parts sesame oil, 1-6 parts Sichuan pepper oil, and 0.5-3 parts chili oleoresin.

9. A method for preparing a series of green peppercorn seasonings according to any one of claims 1 to 8, characterized in that, Includes the following steps: (1) Green pepper color protection pretreatment: Freshly picked green peppers are de-peat, washed and drained, fried for color protection and dehydration, crushed and pulped, weighed and mixed and then cooked to obtain green pepper sauce; green pepper oil is obtained by separation after cooking; the temperature for frying for color protection and dehydration is 100-180℃, and the frying time is 5-15min. (2) Preparation of seasonings: After stir-frying some other seasonings, add the green pepper sauce obtained in step (1), the remaining other seasonings and monosodium glutamate for blending. After blending, mash the mixture, boil and sterilize it, then add sodium ethylparaben, sodium methylparaben, sodium D-isoascorbate and potassium sorbate and mix evenly. Fill and cool while hot to obtain green pepper series seasonings.

10. The application of the green pepper series seasonings according to any one of claims 1 to 8 in the food industry.

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