Preparation method of chili sauce combining chili and black tea

Abstract

The invention discloses a chili and black tea combined chili sauce preparation method, the chili sauce is composed of vegetable oil, chili segments, black tea, shelled melon seeds, garlic, sesame, edible salt and spices, and the chili sauce is prepared by mixing the components in proportion, heating and frying, seasoning and decocting, pasteurizing, packaging and storing. The chili sections are cleaned, cut and dried, and the black tea is cleaned, soaked, evaporated and dried at high temperature, then added into a grease system and fried together with the chili and the spices. The black tea polyphenol is wrapped by the grease, so that active ingredients such as theaflavin and thearubigins are fully reserved, the oxidation resistance of the sauce body is improved, the flavor level is improved, and the greasy feeling is relieved. The product can realize natural corrosion prevention and long-acting preservation without adding preservatives, and the shelf life can reach 12 months. The finished product is fragrant and mellow in flavor, balanced in nutrition and suitable for being mixed with rice, noodles and Chinese hamburgers and various cooking seasoning, and has good health value and market popularization prospects.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing and condiments, in particular to a preparation method of chili sauce combined with chili and black tea. BACKGROUND

[0002] As a common condiment, chili sauce has a strong spicy flavor and high popularity, and is widely used in family catering, fast food processing and compound condiment field. The existing chili sauce product is usually made of vegetable oil, chili segment, fermented soybean, sesame and seasoning as the main raw material, through high-temperature frying, salt seasoning and sterilization packaging process. Although this kind of traditional chili sauce can better retain the aroma and taste of chili, it generally has the following technical problems: Firstly, during the high-temperature frying or long-time frying process of traditional chili sauce, capsaicin and part of the vitamin components are easy to be oxidized or thermally degraded, resulting in low antioxidant capacity of the product, and oil rancidity and flavor deterioration are easy to occur after long-term storage. At the same time, in order to prolong the shelf life, chemical preservatives or high salt proportion are generally used in existing products, which not only affects the taste of the product, but also does not meet the development trend of healthy and low-salt food.

[0003] Secondly, the traditional chili sauce is mainly composed of pure chili and oil, and the flavor level is relatively single, lacking the support of compound aroma. Especially in high oil formula, the oil covers the fresh aroma of chili itself, making the overall flavor heavy and greasy, and it is not easy to form a clear and harmonious taste structure. Although some compound chili sauces on the market try to add pepper, fermented soybean, garlic and other auxiliary materials to enrich the taste, these auxiliary materials are mainly spices, and lack of functional ingredients that can effectively improve the flavor of oil, enhance antioxidant properties and promote digestion.

[0004] Thirdly, from the perspective of nutritional composition, although the existing chili sauce product contains a certain amount of protein and fat, its nutritional balance is poor, the energy density is high, and the bioactive components are limited, so it is difficult to balance flavor and nutritional value.

[0005] In addition, there is no mature process in the prior art that applies black tea to the formula of chili sauce. Black tea is rich in natural antioxidant active substances such as tea polyphenols, theaflavins and thearubigins. If it can be combined with chili system through reasonable oil wrapping process, it can effectively delay the oxidation of oil and improve the flavor level. However, the traditional chili sauce process generally lacks heat stability control and compounding technology for tea materials such as black tea, making it difficult to achieve efficient retention of functional ingredients.

[0006] Therefore, the existing chili sauce has deficiencies in antioxidant performance, flavor balance, nutritional balance and natural preservation, and it is still necessary to provide an improved chili sauce formula and preparation method that can fully utilize the active ingredients of black tea and achieve low preservation and high stability, in order to improve the overall quality and industrial competitiveness of the product. Summary of the Invention

[0007] This invention aims to address the problems of poor antioxidant properties, easy rancidity of oils, monotonous flavor profile, and reliance on chemical preservatives in existing chili sauce products. It provides a novel chili sauce and its preparation method that incorporates black tea into a traditional chili sauce formula. Through a complex process of encapsulating black tea polyphenols with oil, the active ingredients of black tea are stably preserved, significantly enhancing the sauce's antioxidant capacity and flavor harmony, and achieving long-lasting freshness and nutritional balance without the use of preservatives.

[0008] To achieve the above objectives, this invention provides a method for preparing a chili sauce combining chili peppers and black tea, comprising a compound system of vegetable oil, chili pepper segments, black tea, melon seeds, garlic, sesame seeds, edible salt, and spices. The raw materials are scientifically proportioned and subjected to staged heat treatment, resulting in a stable, aromatic, and nutritionally balanced sauce through an oil-encapsulation reaction and natural preservation techniques.

[0009] The overall process consists of three stages: raw material preparation, roasting, and sterilization and packaging. The raw material preparation stage mainly controls the heat treatment and drying conditions of the black tea and chili peppers; the roasting stage enhances the flavor profile by controlling the oil reaction and component fusion; and the sterilization and packaging stage ensures product safety and stability through pasteurization and oxygen-free sealing.

[0010] The method for preparing chili sauce combining chili peppers and black tea of ​​the present invention includes the following raw materials in weight percentage: 35% to 45% vegetable oil, 20% to 30% chili pepper pieces, 5% to 15% black tea, 10% to 15% melon seeds, 3% to 6% garlic, 3% to 5% sesame seeds, 1% to 2% edible salt, and 1% to 2% spices.

[0011] After selection, washing, and soaking, the chili peppers are cut into approximately 1 cm lengths and dried. The black tea is washed, steeped, and then dried using high-temperature evaporation. By simmering the black tea and chili peppers together, the tea polyphenols and capsaicin combine, enhancing the chili sauce's antioxidant properties and aroma integration. Specifically, this structure introduces the mellow aroma of black tea onto the chili pepper aroma base, significantly reducing the greasiness of the oil and resulting in a more refreshing and harmonious flavor.

[0012] In a preferred embodiment, the vegetable oil is selected from rapeseed oil or peanut oil, and the oil temperature is controlled between 160℃ and 180℃ to ensure that the aroma of chili peppers and black tea is fully released and to prevent scorching. Specifically, this oil temperature range can both stimulate the volatilization of aromatic components of spices and promote the encapsulation of tea polyphenols with oil, giving the sauce a full aroma and a bright red color.

[0013] In a preferred embodiment, the ratio of black tea to chili pepper pieces is further configured as 1:3 to 1:5, achieving a balance between the aroma of tea and the spiciness in the complex flavor profile. Specifically, increasing the proportion of black tea enhances the layers of tea aroma and its antioxidant capacity, while controlling the ratio within this range prevents the black tea from masking the main flavor of the chili pepper, thus achieving a taste effect where spiciness and freshness coexist.

[0014] In a preferred example, the preparation process is further configured as follows: After heating the vegetable oil to the target temperature, spices, garlic, onion, and ginger are added sequentially and simmered until fragrant. Then, chili pepper pieces, black tea, and sunflower seeds are added and stir-fried evenly. Subsequently, seasoning broth and salt are added and simmered for another 10-15 minutes. Finally, sesame seeds are added and stirred evenly to form a sauce. Specifically, this step-by-step addition method ensures that different ingredients gradually release their aroma and flavor compounds during the oil reaction stage, allowing the spiciness of the chili peppers, the mellow aroma of the black tea, and the nutty aroma of the sesame seeds to fully blend.

[0015] In a preferred embodiment, the sauce is further configured as follows: after stir-frying, it undergoes pasteurization at a temperature controlled between 85℃ and 95℃ for 10 to 20 minutes; after cooling, it is bottled, capped, cleaned, labeled, coded, and stored. Specifically, pasteurization effectively inactivates harmful bacteria, and combined with the oxygen-barrier effect of oils, achieves a natural preservative effect, allowing the product to have a shelf life of up to 12 months without the addition of chemical preservatives.

[0016] The beneficial effects achieved by this invention are as follows: 1. This invention introduces black tea into a traditional chili sauce formula and utilizes a process of encapsulating tea polyphenols in the black tea with oil. This process allows the active substances in the black tea, such as theaflavins and thearubigins, to be fully preserved, thereby significantly improving the antioxidant properties and nutritional value of the sauce. This structural combination can reduce the greasiness of the oil while maintaining the aroma and spiciness of the chili, resulting in a richer, more mellow, and harmonious flavor.

[0017] 2. According to testing, the synergistic effect of black tea and chili peppers endows this product with the medicinal properties of warming the middle and dispelling cold, strengthening the spleen and promoting digestion, and refreshing the mind and relieving greasiness. It can be used as a seasoning sauce for mixing with rice, noodles, pancakes, steamed buns and other foods, and can also be widely used as a cooking ingredient in a variety of dishes. It has good market promotion value and industrialization prospects.

[0018] 3. The product of this invention does not use any chemical preservatives in the preparation process, but achieves natural preservation through pasteurization and oil-based oxygen barrier technology, so that the product has a shelf life of up to 12 months and has the advantages of being safe, healthy and stable in storage.

[0019] In addition, each 100g of the product contains 2671kJ of energy, 6.21g of protein, 61.9g of fat, 16.2g of carbohydrates, and 1.15×10³mg of sodium. It has a balanced nutritional composition, high energy density, and is suitable for use as a seasoning in human diets, with both good flavor and nutritional characteristics. Attached Figure Description

[0020] Figure 1 This is a schematic diagram of the overall process structure of one embodiment of the present invention; Figure 2 This is a schematic diagram of the raw material formula of one embodiment of the present invention; Figure 3 This is a schematic diagram of the stir-frying process according to one embodiment of the present invention. Detailed Implementation

[0021] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to specific embodiments and accompanying drawings. It should be noted that, unless otherwise specified, the embodiments and features described herein can be combined with each other.

[0022] It should be understood that these descriptions are merely exemplary and are not intended to limit the scope of the invention.

[0023] The following describes, with reference to the accompanying drawings, a method for preparing a chili sauce combining chili peppers and black tea, according to some embodiments of the present invention.

[0024] Combination Figures 1-2 As shown, the present invention provides a method for preparing chili sauce combining chili peppers and black tea, including multiple raw material components and corresponding preparation process.

[0025] I. Overall Structural Composition The method for preparing chili sauce combining chili peppers and black tea according to the present invention includes vegetable oil, chili pepper pieces, black tea, melon seeds, garlic, sesame seeds, edible salt, and spices.

[0026] The above-mentioned ingredients undergo steps such as preparation, stir-frying and seasoning, sterilization and bottling to finally form a homogeneous black tea chili sauce.

[0027] II. Raw Material Preparation Process The chili pepper segments are made primarily from long green chilies. First, the long green chilies are selected, washed, and soaked to remove surface impurities and dust, then cut into segments approximately 1 cm in length. The segments are then dried in a constant-temperature drying machine until the moisture content is no more than 10%, and set aside for later use. This process ensures that the chili pepper segments can quickly absorb oil and develop a uniform color during subsequent stir-frying.

[0028] The black tea used is high-quality black tea produced in Shangluo, Shaanxi Province. It undergoes a series of processes including washing, steeping, and high-temperature evaporation and drying to remove impurities and activate aroma compounds. The dried black tea is then set aside to be used in conjunction with chili peppers during the roasting process.

[0029] The preferred vegetable oil is rapeseed oil or peanut oil. In actual production, the oil temperature is controlled within the range of 160℃ to 180℃, which can effectively enhance the aroma of black tea and chili peppers and prevent the raw materials from charring.

[0030] The weight ratio of black tea to chili pepper segments is 1:3 to 1:5 to ensure a harmonious and balanced flavor profile between the aroma of the black tea and the spiciness of the chili peppers.

[0031] The spices are a combination of star anise, Sichuan peppercorns, onions, and ginger, and the proportions can be adjusted according to flavor requirements. Garlic is peeled and chopped before use. Melon seeds and sesame seeds are roasted to remove moisture and enhance aroma. Refined salt is used.

[0032] III. Stir-frying and seasoning process The specific stir-frying process includes the following steps: (1) Pour vegetable oil into a wok and heat it until the oil temperature reaches 160℃~180℃; (2) Add spices, garlic, onion and ginger in sequence and simmer to fully release their aroma; (3) After the aroma is released, add chili pieces, black tea and melon seeds, and continue to stir-fry so that the chili and black tea can fully absorb the oil; (4) Add the seasoning broth and salt to the wok and continue to simmer for about 10 to 15 minutes to allow the ingredients to penetrate and blend together. (5) Finally, add sesame seeds and keep stirring evenly until a uniform sauce is formed. Stop heating to obtain a semi-finished sauce.

[0033] Through the above process, the tea polyphenols in black tea and the capsaicin in chili peppers form a complex encapsulation system under the action of oil, making the sauce flavor rich and enhancing its antioxidant properties.

[0034] IV. Pasteurization and Bottling Process After the sauce is cooked and cooled, it is bottled, sealed, and then pasteurized. The pasteurization temperature is controlled between 85℃ and 95℃, and the holding time is 10 to 20 minutes to ensure the inactivation of microorganisms while maintaining the flavor.

[0035] After sterilization, the sauces undergo washing, labeling, and coding to complete packaging and batch identification before being stored in the warehouse. This process avoids the use of chemical preservatives, achieving natural preservation through heat treatment and the oxygen barrier effect of the oils.

[0036] V. Functional and Stability Characteristics of the Sauce When black tea is exposed to high temperatures and oils, it releases active substances such as tea polyphenols, theaflavins, and thearubigins, forming an oil-encapsulated system that effectively inhibits enzymatic oxidation, thereby enhancing the antioxidant capacity and color stability of the paste. This mechanism prevents the product from developing a rancid taste or changing color during long-term storage.

[0037] According to test data, every 100 grams of this product contains 2671 kJ of energy, 6.21 grams of protein, 61.9 grams of fat, 16.2 grams of carbohydrates, and 1.15 × 10³ mg of sodium. This sauce has a high energy density and is rich in nutrients, making it suitable for everyday dietary use.

[0038] This product is manufactured without the use of any chemical preservatives and has a shelf life of up to 12 months under sealed conditions at room temperature, exhibiting excellent storage stability.

[0039] VI. Edible and Application Effects The black tea chili sauce prepared by this invention has both the fragrance of black tea and the spicy flavor of chili, and has the therapeutic effects of warming the middle and dispelling cold, strengthening the spleen and aiding digestion, and refreshing the mind and relieving greasiness.

[0040] This sauce can be widely used in everyday foods such as noodles, rice, steamed buns, and pancakes. It can also be added to various dishes as a cooking seasoning to effectively enhance the flavor of the dishes.

[0041] In industrial production, stable batch production can be achieved through standardized raw material ratios, temperature control, and sterilization processes, making it suitable for food processing and market promotion.

[0042] In summary, this invention introduces black tea fermentation and oil encapsulation technology into the traditional chili sauce production process, creating a complex flavor profile by combining the spiciness of chili with the mellow aroma of black tea. The polyphenols in the black tea not only enhance antioxidant properties but also improve taste and storage performance.

[0043] By standardizing the roasting, pasteurization, and bottling processes, this invention realizes a novel process route for preparing preservative-free, high-shelf-life food, which has significant industrialization and promotion value.

[0044] VII. Nutritional Testing Results and Performance Verification To verify the actual effectiveness of the chili sauce preparation method combining chili peppers and black tea of ​​this invention in terms of nutritional balance and stability, third-party testing was conducted on the samples obtained through the process. The testing institution was Henan CTI Testing Technology Co., Ltd., and the test report number was A2250555877101004C. The sample name was "Black Tea Sauce," and the testing was conducted in accordance with national food testing standards such as GB5009.5-2016, GB 5009.6-2016, and GB 5009.91-2017. The test items included energy, protein, fat, carbohydrates, and sodium content.

[0045] The test data shows that the product of this invention has the following characteristics: (1) It has a high energy density of 2671kJ / 100g, which can provide a sufficient source of heat for the human body; (2) The protein and fat contents are 6.21g / 100g and 61.9g / 100g, respectively, indicating that the chili sauce of the present invention has high nutritional value while providing spicy flavor; (3) The carbohydrate and sodium content is moderately controlled and meets the requirements for healthy proportions of seasoning foods.

[0046] The above test results verify that the chili sauce of the present invention has a balanced nutritional composition and features high energy, high protein, low preservatives, and high stability. Compared with traditional high-salt and high-preservative chili sauce, it significantly improves food safety and nutritional functionality.

[0047] In the description of this specification, the terms "one embodiment," "some embodiments," "specific embodiment," etc., refer to specific features, structures, materials, or characteristics described in connection with that embodiment or example, which are included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0048] Although embodiments of the invention have been shown and described, those skilled in the art will understand that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the claims and their equivalents.

Claims

1. A method for preparing a chili sauce combining chili peppers and black tea, characterized in that, The raw materials include the following weight percentages: Vegetable oil 35%–45%, chili pepper pieces 20%–30%, black tea 5%–15%, sunflower seeds 10%–15%, garlic 3%–6%, sesame seeds 3%–5%, edible salt 1%–2%, spices 1%–2%; The chili pepper segments are made from selected, washed, soaked, and dried long chilies that have been cut into lengths of about 1 cm. The black tea mentioned is black tea from Shangluo region of Shaanxi Province that has been washed, steeped, and dried by high-temperature evaporation. The spices include a combination of star anise, Sichuan peppercorns, onions, and ginger; The raw materials are cooked in hot oil, seasoned, and pasteurized to form a homogenized black tea chili sauce.

2. The method for preparing chili sauce combining chili peppers and black tea according to claim 1, characterized in that, The vegetable oil used is rapeseed oil or peanut oil, and the oil temperature is controlled between 160℃ and 180℃ to ensure the full release of the aroma of chili and black tea.

3. The method for preparing chili sauce combining chili peppers and black tea according to claim 1, characterized in that, The ratio of black tea to chili pepper pieces is 1:3 to 1:5, which allows the aroma of tea and the aroma of chili peppers to blend together, creating a complex flavor that combines a refreshing fragrance with a spicy kick.

4. The method for preparing chili sauce combining chili peppers and black tea according to claim 1, characterized in that, The stir-frying process includes: (1) Heat vegetable oil in a wok; (2) Add spices, garlic, onion, and ginger in sequence and simmer. (3) Add chili pieces, black tea and melon seeds and stir-fry. (4) Add seasoning broth and salt and continue simmering; (5) Finally, add sesame seeds and stir evenly until a sauce is formed, then turn off the heat.

5. The method for preparing chili sauce combining chili peppers and black tea according to claim 1, characterized in that, After stir-frying, the sauce is pasteurized at a temperature between 85℃ and 95℃ for 10 to 20 minutes to extend the product's shelf life.

6. The method for preparing chili sauce combining chili peppers and black tea according to claim 5, characterized in that, After the sauce is cooked, it is bottled, washed, labeled, coded, and then stored in the warehouse to ensure product hygiene and traceability management.

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