Natural antibacterial compound seasoning and preparation method thereof

Abstract

The invention relates to the technical field of seasoning processing, in particular to a natural antibacterial compound seasoning and a preparation method thereof. According to the natural antibacterial compound seasoning provided by the invention, the green onion, the ginger, the garlic and the hot pepper are used as main raw materials, more than two auxiliary materials are used as auxiliary materials, and a multi-antibacterial fresh-keeping obstacle system is constructed by fully utilizing the natural antibacterial characteristics of the green onion, the ginger, the garlic and the hot pepper and adopting specific processing measures; on the premise of purely natural ingredients and no artificially synthesized preservatives or artificially synthesized antioxidants, the green onion, ginger, garlic and spicy sauce not only retains the compound fragrance of fresh green onion, ginger, garlic and spicy, but also has strong fresh and fragrant flavor, good preservative stability, natural antibacterial effect and safety, can be stored for a long time at normal temperature, realizes the normal-temperature shelf life of more than 6 months, and is suitable for large-scale popularization and application. And the requirements of modern kitchens on healthy and convenient seasonings are met. The natural antibacterial compound seasoning provided by the invention is in the form of paste or oil-immersed granules, and is suitable for household daily seasoning, food processing factories and other application scenes.

Description

Technical Field

[0001] This invention relates to the field of condiment processing technology, and in particular to a natural antibacterial compound condiment and its preparation method. Background Technology

[0002] Onions, ginger, garlic, and chili peppers (hereinafter referred to as "onions, ginger, garlic, and chili peppers") are commonly used natural spices in daily cooking. They not only give dishes a unique flavor, but their active ingredients also have various health benefits and have a long history of use in food and medicine. For example, allicin in garlic is known as a "natural broad-spectrum antibiotic" and has a significant inhibitory effect on a variety of bacteria and fungi; gingerol and other components in ginger have antioxidant, antibacterial, and anti-inflammatory effects; organosulfur compounds and flavonoids in onions have certain antibacterial and antioxidant effects; and capsaicin in chili peppers has also been shown to inhibit the growth of some microorganisms and prevent oil oxidation.

[0003] To improve cooking convenience, people process scallions, ginger, garlic, and chili peppers into various seasonings. However, seasonings often contain high levels of moisture and rich nutrients, making them highly susceptible to bacterial and mold growth at room temperature. They are also difficult to store stably and typically require refrigeration or the addition of synthetic chemical preservatives and antioxidants to extend their shelf life. This inevitably reduces the natural health benefits of the seasonings and affects their flavor and quality. Furthermore, as consumers increasingly prioritize healthy eating, they are gradually favoring natural seasonings free of synthetic preservatives and antioxidants.

[0004] In summary, how to obtain a compound seasoning of scallions, ginger, garlic, and chili that is free of synthetic preservatives and antioxidants and can be stored stably at room temperature has been a long-standing problem in this field. Summary of the Invention

[0005] In view of this, the present invention provides a natural antibacterial compound seasoning and its preparation method. The natural antibacterial compound seasoning provided by the present invention organically combines the compound flavor of scallion, ginger, garlic and chili with natural antibacterial function, and can be stored stably at room temperature for a long time, which meets the needs of modern healthy diet.

[0006] This invention provides a natural antibacterial compound seasoning, comprising, by weight, 20-30 parts of scallions, 15-25 parts of ginger, 15-25 parts of garlic, 7.5-20 parts of chili peppers, and auxiliary ingredients; the auxiliary ingredients include two or more of salt, organic acids, sugar, edible oil, and natural plant extracts; the natural antibacterial compound seasoning has a pH value of 4-5.5 and a water activity (Aw) not higher than 0.9; the natural antibacterial compound seasoning is packaged in a sealed, storage-resistant container.

[0007] Preferably, the organic acid is one or more of vinegar and lemon juice; the sugar is one or more of white sugar and brown sugar; the edible oil includes one or more of rapeseed oil, peanut oil and corn oil; and the natural plant extract includes one or more of tea polyphenols and rosemary antioxidant extract.

[0008] Preferably, the salt accounts for 1% to 5% of the mass of the natural antibacterial compound seasoning; the organic acid accounts for 1% to 11% of the mass of the natural antibacterial compound seasoning; the sugar accounts for 1% to 5% of the mass of the natural antibacterial compound seasoning; the edible oil accounts for 3% to 22% of the mass of the natural antibacterial compound seasoning; and the natural plant extract accounts for 0.1% to 0.3% of the mass of the natural antibacterial compound seasoning.

[0009] Preferably, the natural antibacterial compound seasoning also includes one or more of Sichuan pepper, black pepper powder, star anise, and fennel.

[0010] Preferably, the natural antibacterial compound seasoning has a pH value of 4.5-5 and a water activity of 0.65-0.85.

[0011] Preferably, the atmosphere in the sealed and resistant storage container is an inert gas or a vacuum; the vacuum degree is 0.06~0.09 MPa; the sealed and resistant storage container is a glass bottle, tin can, or high-barrier composite material tube packaging; the net content of the natural antibacterial compound seasoning in the sealed and resistant storage container is 50~200 grams.

[0012] The present invention also provides a method for preparing the natural antibacterial compound seasoning described above, including method one, method two or method three; The first method includes the following steps: (1) Dehydrate some of the scallions, some of the ginger, some of the garlic and some of the chili peppers to obtain dehydrated material; (2) The dehydrated material is mixed with the remaining scallions, ginger, garlic, chili peppers and auxiliary materials, and then filled, packaged and sterilized in sequence to obtain the natural antibacterial compound seasoning; the auxiliary materials include two or more of salt, organic acid, sugar, edible oil and natural plant extracts. The second method includes the following steps: (A) Dehydrate some of the scallions, some of the ginger, some of the garlic, and some of the chili peppers to obtain dehydrated material; (B) The dehydrated material is sterilized and then mixed, filled and packaged with the remaining scallions, ginger, garlic, chili peppers and auxiliary materials to obtain the natural antibacterial compound seasoning; the auxiliary materials include two or more of salt, organic acids, sugar, edible oil and natural plant extracts. Method 3 includes the following steps: The natural antibacterial compound seasoning is obtained by mixing scallions, ginger, garlic, chili peppers and other auxiliary ingredients, followed by stir-frying, dehydration, bottling, packaging and sterilization; the auxiliary ingredients include two or more of the following: salt, organic acids, sugar, edible oil and natural plant extracts. The fourth method includes the following steps: The natural antibacterial compound seasoning is obtained by mixing scallions, ginger, garlic, chili peppers and other auxiliary ingredients, then boiling and dehydrating them, filling and packaging them in sequence; the auxiliary ingredients include two or more of salt, organic acids, sugar, edible oil and natural plant extracts.

[0013] Preferably, in method one, method two, or method three, the sterilization is thermal sterilization; the thermal sterilization is pasteurization or high-temperature steam sterilization; the pasteurization is carried out under water bath conditions; the pasteurization temperature is 90~100 degrees Celsius, and the holding time is 10~30 minutes; the high-temperature steam sterilization temperature is 116~121 degrees Celsius, the pressure is 0.1~0.25 MPa, and the holding time is 5~20 minutes.

[0014] Preferably, in method one, method two, method three or method four, the filling is carried out while the product obtained from the first mixing is kept at a high temperature or under aseptic conditions; the temperature of the high temperature is 70~90 degrees Celsius.

[0015] Preferably, in method one or method two, the scallion portion accounts for 40-70% of the total scallion mass; the ginger portion accounts for 40-70% of the total ginger mass; the garlic portion accounts for 40-70% of the total garlic mass; and the chili portion accounts for 40-70% of the total chili mass.

[0016] This invention provides a natural antibacterial compound seasoning. This natural antibacterial compound seasoning organically combines the complex flavors of scallions, ginger, garlic, and chili with natural antibacterial properties. It not only allows for long-term stable storage at room temperature but also meets the demands of modern healthy eating. Specifically, the natural antibacterial compound seasoning provided by this invention uses scallions, ginger, garlic, and chili as the main ingredients, preferably supplemented with two or more auxiliary ingredients. By fully utilizing the natural antibacterial properties of scallions, ginger, garlic, and chili, and supplementing with specific processing measures (such as reducing water activity, adjusting salinity, adjusting acidity, and aseptic packaging), a multi-layered antibacterial preservation barrier system is constructed (e.g., ...). Figure 3As shown, this product, made with all-natural ingredients and without the addition of artificial preservatives or antioxidants, retains the complex aroma of fresh scallions, ginger, garlic, and chili, resulting in a rich and savory flavor. It also boasts excellent preservative stability, natural antibacterial effects, and safety, allowing for long-term storage at room temperature, achieving a shelf life of over 6 months. This meets the modern kitchen's demand for healthy and convenient seasonings. The natural antibacterial compound seasoning provided by this invention is in the form of a paste or oil-soaked granules, suitable for everyday home seasoning and applications in food processing plants (pre-made dish bases, healthy kitchen seasoning sauces, or convenient sauce packets).

[0017] This invention also provides a method for preparing the natural antibacterial compound seasoning described above. Under preservative-free conditions, commercial sterility for 6 months at room temperature is achieved through multi-factor coupling (acid + Aw + oil sealing + natural antibacterial + vacuum). The preparation method provided by this invention is simple in steps, convenient to operate, safe, and easily automated, possessing good industrial application prospects. Furthermore, it is applicable to spice seasoning systems other than onions, ginger, garlic, and chili. Attached Figure Description

[0018] To more clearly illustrate the technical solutions in this invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of this invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0019] Figure 1 This is a schematic diagram of the process flow for preparing the natural antibacterial compound seasoning in Example 4 of the present invention; Figure 2 This is a schematic diagram of the equipment used to prepare natural antibacterial compound seasonings in Examples 1-3 of the present invention; wherein, 1 is the feeding hopper, 2 is the mixing chamber, 3 is the motor, 4 is the high-pressure container, and 5 is the discharge port; Figure 3 This is a schematic diagram of the multi-layered antibacterial preservation barrier system constructed according to the present invention; Figure 4 This is a schematic diagram of the sealed packaging process for preparing natural antibacterial compound seasonings according to Method 1 of the present invention. Detailed Implementation

[0020] This invention provides a natural antibacterial compound seasoning, comprising, by weight, 20-30 parts of scallions, 15-25 parts of ginger, 15-25 parts of garlic, 7.5-20 parts of chili peppers, and auxiliary ingredients; the auxiliary ingredients include two or more of salt, organic acids, sugar, edible oil, and natural plant extracts; the natural antibacterial compound seasoning has a pH value of 4-5.5 and a water activity not exceeding 0.9; the natural antibacterial compound seasoning is packaged in a sealed, storage-resistant container.

[0021] The natural antibacterial compound seasoning preferably includes 22 to 28 parts of scallions, more preferably 24 to 26 parts, by weight.

[0022] In this invention, the scallion preferably includes one or more of onions, leeks, and green onions.

[0023] Based on the mass fraction of the scallions, the natural antibacterial compound seasoning preferably includes 18 to 22 parts of ginger, more preferably 20 parts.

[0024] In this invention, the ginger preferably includes one or more of fresh ginger, ginger juice, and dried ginger.

[0025] Based on the mass fraction of the scallions, the natural antibacterial compound seasoning preferably includes 17 to 22 parts of garlic, more preferably 19 to 20 parts.

[0026] In this invention, the garlic preferably includes one or more of fresh garlic and fermented black garlic.

[0027] Based on the mass fraction of the scallions, the natural antibacterial compound seasoning preferably includes 10-18 parts of chili peppers, more preferably 15-16 parts.

[0028] In this invention, the form of the chili pepper preferably includes one or more of fresh chili peppers, dried chili peppers, and chili sauce; the variety of the chili pepper preferably includes one or more of green pointed peppers and red chili peppers.

[0029] In this invention, when the natural antibacterial compound seasoning includes salt, the salt preferably accounts for 1% to 5% of the total mass of the natural antibacterial compound seasoning, more preferably 2% to 3%. This invention uses salt as an antibacterial agent and enhances the flavor of the natural antibacterial compound seasoning by adding salt.

[0030] In this invention, when the natural antibacterial compound seasoning includes organic acids, the organic acids are preferably one or more of vinegar and lemon juice; the vinegar is preferably naturally brewed vinegar; the naturally brewed vinegar preferably includes one or more of apple cider vinegar, white vinegar, rice vinegar, and fruit vinegar; the organic acid accounts for 1% to 11% of the mass percentage of the natural antibacterial compound seasoning, more preferably 3% to 5%, and even more preferably 3% to 4%. This invention regulates the pH value of the natural antibacterial compound seasoning by introducing organic acids.

[0031] In this invention, when the natural antibacterial compound seasoning includes sugar, the sugar is preferably one or more of white sugar and brown sugar; the sugar accounts for 1% to 5% of the mass of the natural antibacterial compound seasoning, more preferably 1% to 3%, and even more preferably 1% to 2%. This invention balances the flavor of the natural antibacterial compound seasoning by adding sugar and also has a certain moisturizing effect.

[0032] In this invention, when the natural antibacterial compound seasoning includes edible oil, the edible oil preferably includes one or more of rapeseed oil, peanut oil, and corn oil; the edible oil is preferably used as cooked edible vegetable oil; the temperature of the cooked edible vegetable oil is preferably room temperature (25-27 degrees Celsius); the edible oil accounts for 3%-22% of the mass of the natural antibacterial compound seasoning, more preferably 5%-15%, and even more preferably 7%-10%.

[0033] In this invention, when the natural antibacterial compound seasoning includes natural plant extracts, the natural plant extracts preferably include one or more of tea polyphenols and rosemary antioxidant extracts; the natural plant extracts preferably account for 0.1% to 0.3% of the mass of the natural antibacterial compound seasoning, more preferably 0.2%. This invention, through the use of natural plant extracts, can enhance the preservative effect and synergistically extend the shelf life.

[0034] In this invention, the natural antibacterial compound seasoning preferably further includes one or more of Sichuan peppercorns, black pepper powder, star anise, and fennel seeds. The natural antibacterial compound seasoning provided by this invention can also be enriched with other spices mentioned above, depending on the flavor requirements of different cuisines; all such variations are within the scope of protection of this invention.

[0035] This invention, through the above-described formulation, provides sufficient antibacterial salinity and acidity while ensuring the harmonious flavor of the natural antibacterial compound seasoning. It should be noted that the moisture content and flavor intensity of different batches of raw materials may vary, and the above formulation can be adjusted appropriately within the scope of this invention based on actual conditions. This invention is not limited to specific varieties of raw materials such as scallions, ginger, garlic, and chili peppers, as well as various auxiliary ingredients; different forms of raw materials are considered equivalent alternatives.

[0036] In this invention, the pH value of the natural antibacterial compound seasoning is preferably 4.5-5, and the water activity is preferably 0.65-0.85.

[0037] In this invention, the atmosphere in the sealed and durable storage container is preferably an inert gas or a vacuum; the inert gas is preferably argon or nitrogen; the vacuum degree (negative pressure value relative to atmospheric pressure) is preferably 0.06~0.09 MPa (corresponding to an absolute pressure of 10~35 kPa), more preferably 0.08~0.09 MPa. This invention replaces the air inside the sealed and durable storage container with the aforementioned atmosphere to further inhibit aerobic microorganisms and prevent oil oxidation.

[0038] In this invention, the sealed and durable storage container is preferably a glass bottle, tin can, or a high-barrier composite material tube package; the high-barrier composite material tube package preferably includes an aluminum foil composite film bag. The use of the above-mentioned sealed and durable storage container in this invention facilitates better isolation from oxygen and moisture.

[0039] In this invention, the net content of the natural antibacterial compound seasoning in the sealed, resistant storage container is preferably 50-200 grams, more preferably 100-150 grams. This invention uses small-capacity sealed packaging to reduce the risk of exposure after opening.

[0040] The present invention also provides a method for preparing the natural antibacterial compound seasoning described above, including method one, method two, method three or method four; The first method includes the following steps: (1) Dehydrate some of the scallions, some of the ginger, some of the garlic and some of the chili peppers to obtain dehydrated material; (2) The dehydrated material is mixed with the remaining scallions, ginger, garlic, chili peppers and auxiliary materials, and then filled, packaged and sterilized in sequence to obtain the natural antibacterial compound seasoning; the auxiliary materials include two or more of salt, organic acid, sugar, edible oil and natural plant extracts. The second method includes the following steps: (A) Dehydrate some of the scallions, some of the ginger, some of the garlic, and some of the chili peppers to obtain dehydrated material; (B) The dehydrated material is sterilized and then mixed, filled and packaged with the remaining scallions, ginger, garlic, chili peppers and auxiliary materials to obtain the natural antibacterial compound seasoning; the auxiliary materials include two or more of salt, organic acids, sugar, edible oil and natural plant extracts. Method 3 includes the following steps: The natural antibacterial compound seasoning is obtained by mixing scallions, ginger, garlic, chili peppers and other auxiliary ingredients, followed by stir-frying, dehydration, bottling, packaging and sterilization; the auxiliary ingredients include two or more of the following: salt, organic acids, sugar, edible oil and natural plant extracts. The fourth method includes the following steps: The natural antibacterial compound seasoning is obtained by mixing scallions, ginger, garlic, chili peppers and other auxiliary ingredients, then boiling and dehydrating them, filling and packaging them in sequence; the auxiliary ingredients include two or more of salt, organic acids, sugar, edible oil and natural plant extracts.

[0041] In Method 1, the present invention dehydrates a portion of scallions, a portion of ginger, a portion of garlic, and a portion of chili peppers to obtain dehydrated material. In the present invention, the scallions are preferably pre-treated before use, and the pre-treatment of the scallions preferably includes the following steps: removing the dry leaves and roots of the scallions, and then washing and cutting them into sections in sequence; the washing is preferably done with water.

[0042] In this invention, the ginger is preferably pre-treated before use. The pre-treatment of the ginger preferably includes the following steps: peeling the ginger and then washing and cutting it in sequence; the washing is preferably water washing; the cutting is preferably slicing (to obtain ginger slices) or chopping (to obtain ginger mince).

[0043] In this invention, the garlic is preferably pre-treated before use. The pre-treatment of the garlic preferably includes the following steps: peeling the garlic and then washing and crushing it into garlic paste; the washing is preferably done with water.

[0044] In this invention, the chili peppers are preferably pre-treated before use. When the chili peppers are fresh, the pre-treatment of the chili peppers preferably includes the following steps: removing the stems and seeds from the fresh chili peppers and then washing and crushing them in sequence; the crushing is preferably chopped or ground into chili paste.

[0045] In this invention, the chili peppers are preferably pre-treated before use. When the chili peppers are dried chili peppers, the pre-treatment of the chili peppers preferably includes the following steps: crushing the dried chili peppers into powder.

[0046] In this invention, the pretreatment of scallions, ginger, garlic, and chili peppers preferably includes a resting period; the resting temperature is preferably room temperature (25-27 degrees Celsius), and the holding time is preferably 5-10 minutes, more preferably 8 minutes. This invention, through resting, fully activates the flavor and antibacterial active components of scallions, ginger, garlic, and chili peppers.

[0047] In this invention, the scallion portion preferably accounts for 40-70% of the total scallion mass, more preferably 50-60%; the ginger portion preferably accounts for 40-70% of the total ginger mass, more preferably 50-60%; the garlic portion preferably accounts for 40-70% of the total garlic mass, more preferably 50-60%; and the chili pepper portion preferably accounts for 30-70% of the total chili pepper mass, more preferably 40-60%. By using the above proportions, this invention not only creates a significant "drying barrier" but also retains sufficient fresh portions to contribute a clean and fresh aroma.

[0048] In this invention, the dehydration of the scallions, ginger, garlic and chili peppers is preferably based on the water activity of the natural antibacterial compound seasoning not exceeding 0.9.

[0049] In this invention, the dehydration of the scallions, ginger, garlic, and chili peppers is preferably carried out independently or in combination; the dehydration is preferably carried out by pre-cooking; the temperature of the pre-cooking dehydration is preferably 80-120 degrees Celsius, more preferably 90-110 degrees Celsius, and even more preferably 100 degrees Celsius; the time of the pre-cooking dehydration is preferably based on the evaporation of surface moisture and the slightly dry texture of the raw materials, avoiding over-frying and burning to avoid damaging the aroma. This invention, through dehydration, evaporates some of the moisture from the raw materials, forming a preliminary preservative "drying barrier," and enhances the aroma, while simultaneously killing some microorganisms and inactivating enzyme activity (such as the enzyme in garlic that causes "garlic greening").

[0050] In this invention, the dehydration method for the scallions preferably includes the following steps: frying the scallions in cooking oil until translucent, removing 20-50% of the water, more preferably 40%; the mass ratio of the scallions to the cooking oil is preferably 1:0.2-0.6, more preferably 1:0.3-0.5. Using the above method, the moisture removal significantly reduces the arsenic content (Aw) while avoiding over-frying or burning, preserving the aroma, and achieving both flavor and avoiding excessive greasiness.

[0051] In this invention, the dehydration method for ginger and chili peppers preferably includes the following steps: stir-frying, deep-frying, or drizzling the ginger or chili peppers with edible oil until 20% to 50% of the moisture in the raw materials evaporates and a rich aroma is achieved; the stir-frying is preferably done over low heat, with an oil temperature of 100 degrees Celsius and a time of 3 to 5 minutes; the deep-frying is preferably done at an oil temperature of 100 degrees Celsius and a heat-keeping time of 3 to 5 minutes; the temperature of the oil used for drizzling is preferably 120 degrees Celsius; the ratio of the total mass of ginger and / or chili peppers to the mass of oil is preferably 1:0.5 (when ginger and chili peppers are dehydrated separately, "or" is used; when ginger and chili peppers are dehydrated together, "and" is used).

[0052] In this invention, the method for dehydrating garlic preferably includes method A and method B; method A preferably includes the following steps: heating edible oil to 100 degrees Celsius and then removing it from the heat, cooling it to 50 degrees Celsius and mixing it with minced garlic; method B preferably includes the following steps: heating and stir-frying garlic over low heat; the time for heating and stir-frying over low heat is preferably 3 minutes.

[0053] After obtaining the dehydrated material, the present invention mixes the dehydrated material with the remaining scallions, ginger, garlic, chili peppers and auxiliary materials (referred to as the first mixture), and then sequentially fills, seals and sterilizes it to obtain the natural antibacterial compound seasoning.

[0054] In this invention, the first mixture of raw materials preferably also includes one or more of Sichuan pepper, black pepper powder, star anise and fennel.

[0055] In this invention, the first mixing is preferably a stirring mixture. Through the first mixing, this invention obtains a sauce-like semi-finished product of a compound seasoning. During the mixing process, the overall water content and acidity, and possibly salinity (when salt is added), are controlled to give the mixture a suitable paste consistency and create a "dual barrier" antibacterial environment of acidity and osmotic pressure.

[0056] In this invention, the filling is preferably carried out while the product obtained from the first mixing is kept at a high temperature or under aseptic conditions; the temperature of the high temperature is preferably 70-90 degrees Celsius, more preferably 80-85 degrees Celsius; the filling container is preferably sterilized before use; the sterilization temperature is preferably 85 degrees Celsius, and the holding time is preferably 5-10 minutes, more preferably 8 minutes; the sterilization process preferably includes venting and then sealing; the sealing is preferably vacuum degassing or sealing after purging with an inert gas; the inert gas is preferably nitrogen.

[0057] In this invention, sterilization is preferably thermal sterilization; thermal sterilization is preferably pasteurization or high-temperature steam sterilization; pasteurization is preferably carried out under water bath conditions; the pasteurization temperature is preferably 90-100 degrees Celsius, more preferably 95 degrees Celsius, and the holding time is preferably 10-30 minutes, more preferably 20 minutes; the high-temperature steam sterilization temperature is preferably 116-121 degrees Celsius, more preferably 119 degrees Celsius, the pressure is preferably 0.1-0.25 MPa (gauge pressure), more preferably 0.18-0.22 MPa, and the holding time is preferably 5-20 minutes, more preferably 10-15 minutes. For products with low acidity (high moisture content), high-temperature sterilization at 121 degrees Celsius is preferred; for products with high acidity (pH value less than 4.2), milder sterilization conditions can be selected. This invention eliminates residual live microorganisms through sterilization and packaging, achieving commercial sterility of the contents and preventing the entry of external contaminants, which is a key step in constructing an anti-corrosion system.

[0058] In this invention, the sterilization process preferably includes cooling; the final cooling temperature is preferably below 35 degrees Celsius; the cooling rate is preferably 2-5 degrees Celsius per minute, more preferably 3-4 degrees Celsius per minute; and the cooling is preferably performed by inverting the container for cooling. By employing the above cooling parameters, this invention ensures both the stability and airtightness of the packaging structure, and also contributes to the quality and safety of the natural antibacterial compound seasoning.

[0059] This invention achieves sealed packaging of natural antibacterial compound seasonings through filling, sealing, sterilization, and cooling, forming one of the multiple antibacterial preservation barrier systems (such as...). Figure 4(As shown). This invention, through a unique combination of raw materials and a multi-stage preservation process design, yields a natural antibacterial compound seasoning. The invention establishes a multi-layered antibacterial preservation barrier system in its formulation and preparation method, including water activity barriers, acidity barriers, salinity barriers, natural antibacterial barriers, and aseptic packaging barriers. These barriers superimpose to effectively inhibit the growth and reproduction of bacteria and mold, achieving a shelf life of over 6 months for the natural antibacterial compound seasoning at room temperature.

[0060] In Method Two, the present invention dehydrates a portion of the scallions, ginger, garlic, and chili peppers to obtain a dehydrated material. This dehydrated material is then mixed with the remaining scallions, ginger, garlic, chili peppers, and other auxiliary ingredients after sterilization, followed by sequential mixing, filling, and packaging to obtain the natural antibacterial compound seasoning. In this invention, the parameters of Method Two are preferably the same as in Method One, and will not be repeated here. The difference lies in that, in this invention, after sterilization, the sterilized raw materials are mixed, filled, and packaged, and the residual heat of the sterilized raw materials is used to sterilize the sealing of the filling containers.

[0061] In Method 3, the present invention involves mixing scallions, ginger, garlic, chili peppers, and auxiliary ingredients, followed by sequential stir-frying, dehydration, filling, packaging, and sterilization to obtain the natural antibacterial compound seasoning. The auxiliary ingredients include two or more of salt, organic acids, sugar, edible oil, and natural plant extracts. In this invention, the parameters of Method 3 are preferably the same as those of Method 1, and will not be repeated here. The difference lies in that the stir-frying and dehydration process preferably includes the following steps: mixing scallions, ginger, chili peppers, and a portion of edible oil for a first stir-fry to obtain a premix; cooling the premix and then mixing it with garlic, the remaining edible oil, and one or more of salt, organic acids, and sugar for a second stir-fry.

[0062] In this invention, the temperature of the first stir-frying is preferably 80-120 degrees Celsius, more preferably 100 degrees Celsius, and the heat preservation time is based on the time when the scallions turn slightly yellow and the moisture content of the ingredients decreases, specifically preferably 3-7 minutes, more preferably 5 minutes.

[0063] In this invention, the first stir-frying process preferably further includes cooling the resulting premix to room temperature (20-30 degrees Celsius).

[0064] In this invention, the temperature of the second stir-frying is preferably 80-120 degrees Celsius, more preferably 100 degrees Celsius, and the heat preservation time is preferably based on the dissolution of the auxiliary materials and the irritating odor evaporation, specifically preferably 2-5 minutes, more preferably 3 minutes.

[0065] In this invention, the second frying process preferably further includes removing the resulting product from the heat and cooling it to below 60 degrees Celsius; the cooling process preferably further includes adding natural plant extracts and stirring to mix.

[0066] In Method Four, the present invention involves mixing scallions, ginger, garlic, chili peppers, and auxiliary ingredients, then sequentially boiling and dehydrating the mixture, filling it, and packaging it to obtain the natural antibacterial compound seasoning. The auxiliary ingredients include two or more of salt, organic acids, sugar, edible oil, and natural plant extracts. In this invention, the parameters of Method Four are preferably the same as those of Method One, and will not be repeated here. The difference lies in that the boiling and dehydration preferably includes the following steps: boiling the mixed slurry obtained by mixing scallions, ginger, garlic, chili peppers, and auxiliary ingredients under stirring conditions until the volume of the mixed slurry is reduced by one-third.

[0067] In this invention, the preferred temperature for the dehydration process is boiling the mixed slurry, and the preferred dehydration time is 13-17 minutes, more preferably 15 minutes. The preferred method for dehydration is boiling over medium-low heat. This invention prevents scorching by continuously stirring during the dehydration process. Through dehydration, this invention achieves two effects: firstly, some of the moisture in the raw materials evaporates (reducing Aw), making the mixed slurry more viscous; secondly, the dehydration temperature kills enzymes and most microorganisms in the raw materials.

[0068] The preparation method provided by this invention can be adjusted in terms of the order and specific conditions of each step according to actual production needs. For example, the raw materials can be mixed first and then sterilized, or some raw materials can be processed separately and then mixed, or the above process can be completed in one step using continuous production equipment. As long as the functional purpose of this invention is achieved, it falls within the protection scope of this invention.

[0069] To further illustrate the present invention, the technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings and embodiments. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0070] Example 1 This embodiment prepares an oil-impregnated natural antibacterial compound seasoning, and the structure of the equipment used is as follows: Figure 2 As shown, the specific steps are as follows: 1) Ingredient preparation: Take 200g fresh onion, 100g ginger, 100g garlic (peeled) and 50g red chili pepper (fresh chili pepper, stem and seeds removed); auxiliary ingredients: 100g rapeseed oil, 20g salt and 10g white sugar.

[0071] 2) Raw material pretreatment: Chop fresh onions into 1 cm square pieces; mince ginger; mash garlic into garlic paste; mince red chili peppers into chili paste.

[0072] 3) Pre-cooking with separate oil: Divide the rapeseed oil into two equal portions (50g each). Heat the first portion of rapeseed oil in a pot to 120°C, then pour the hot oil into a heat-resistant bowl containing minced ginger and chili (the ratio of the total mass of ginger and chili to the mass of rapeseed oil is 1:0.5). Stir while pouring the oil to allow the ginger and chili to be instantly scalded by the hot rapeseed oil, releasing a rich aroma. Let it stand for 8 minutes to cool, obtaining a ginger-chili oil mixture. Heat the second portion of rapeseed oil to 100°C and remove it from the heat. When it cools to 50°C, pour it into a stainless steel bowl containing minced garlic. Stir the garlic and warm oil thoroughly to obtain a garlic oil mixture (note that the oil temperature should not be too high to avoid the garlic from overheating and discoloring). Dry-fry the chopped onion in a pan over low heat for 2 minutes (without oil), until the onion becomes slightly translucent and the surface moisture evaporates.

[0073] 4) Mixing and Seasoning: Pour the processed chopped onions, ginger chili oil mixture, and garlic oil mixture into a mixing pot and mix well. Add 20 grams of salt and 10 grams of white sugar, and stir thoroughly to dissolve the salt and sugar in the compound seasoning sauce semi-finished product. The resulting compound seasoning sauce semi-finished product is a relatively thick semi-solid paste containing a small amount of free oil, and the measured pH value is 5.3 (mainly determined by the pH value of the raw materials themselves; no additional acid was added in this example).

[0074] 5) Bottling and Sterilization: While the mixed compound seasoning sauce semi-finished product is still at 70 degrees Celsius, pour it into clean, dry glass bottles, 100 grams per bottle. Immediately after filling, seal the bottles tightly. Place the sealed glass bottles in a boiling water bath at 100 degrees Celsius for sterilization, and keep them at that temperature for 30 minutes. Then remove them, invert them, and let them cool to obtain the natural antibacterial compound seasoning.

[0075] 6) Performance Testing: The natural antibacterial compound seasoning prepared in this embodiment was stored at room temperature (25 degrees Celsius) for 6 months, and no bottle swelling or mold growth was observed. Upon opening, the natural antibacterial compound seasoning was brownish-red in color, without significant darkening, and had a rich aroma of scallions, ginger, garlic, and chili, with no off-odors. Testing showed that the natural antibacterial compound seasoning had a pH of 5.2 and a water activity (Aw) of 0.85. Although the pH was slightly higher than 4.5, due to the high-temperature sterilization and oil-sealing methods used in this embodiment, and the high content of natural antibacterial components such as garlic, it maintained good stability at room temperature.

[0076] Example 2 This embodiment prepares a vinegar-based natural antibacterial compound seasoning, and the structure of the equipment used is as follows: Figure 2 As shown, the specific steps are as follows: 1) Ingredient preparation: Take 150g of scallions (white part), 80g of ginger, 80g of garlic (peeled) and 80g of red chili peppers (fresh); Seasonings: 50g of white vinegar, 15g of salt and 20g of brown sugar.

[0077] 2) Raw material grinding: Wash the above-mentioned scallion whites, ginger, garlic and red chili peppers, cut them into small sections (scallion whites, red chili peppers) or thin slices (ginger, garlic), put them into a food processor, add cold boiled water to lubricate, and grind into a fine paste.

[0078] 3) Adjusting acidity and flavor: Pour the smooth, paste-like mixture into a stainless steel pot, add 50 grams of white vinegar, 15 grams of salt, and 20 grams of brown sugar, and stir well. At this point, the mixture has a sweet and sour raw sauce consistency, with a pH value of 4.1±0.1 (affected by acetic acid).

[0079] 4) Boiling and Concentration: Heat the above mixed slurry over medium-low heat until it boils, and continue boiling for 15 minutes. Stir constantly during boiling to prevent scorching, until the mixed slurry becomes viscous and its volume decreases by one-third. This process evaporates some of the water (reducing Aw to 0.75) and kills enzymes and most microorganisms in the raw materials through heating.

[0080] 5) Hot filling and sealing: While the mixed slurry is still hot (90 degrees Celsius), pour it into pre-sterilized heat-resistant glass bottles up to 1 cm from the bottle opening, and immediately cap and tighten to seal the bottle. Invert the sealed bottle to pasteurize the inside of the cap using the residual heat of the sauce. After cooling to room temperature, invert it back to its upright position to obtain a natural antibacterial compound seasoning.

[0081] 6) Performance Testing: The natural antibacterial compound seasoning prepared in this embodiment is a reddish-brown, fine paste with a distinct sour and slightly spicy flavor. After being left at room temperature for 6 months, no mold growth was observed in the paste, and the odor remained normal after opening, with no signs of bloating or rancidity. Because of the addition of vinegar, the natural antibacterial compound seasoning has a low pH value (4.1), along with a moderate concentration of salt and a low water activity. Therefore, it can achieve a shelf life of over 6 months at room temperature simply by hot filling and residual heat sterilization.

[0082] Experiments show that when Aw≤0.85 and pH≤5, the natural antibacterial components of onions, ginger, garlic and chili peppers can be superimposed and significantly inhibit colony growth.

[0083] Example 3 This embodiment prepares a natural antibacterial compound seasoning for use in small, convenient sauce packets (with added natural plant extracts). The structure of the equipment used is as follows: Figure 2 As shown, the specific steps are as follows: 1) Ingredients: 100g onion, 50g ginger, 50g garlic (peeled) and 50g green chili pepper (fresh chili); Seasonings: 80g rapeseed oil, 10g salt, 5g white sugar, 20g apple cider vinegar, 0.2g rosemary extract and 0.2g tea polyphenols.

[0084] 2) Raw material pretreatment: Chop the onion into small pieces of 1 cm square; mince the ginger; mash the garlic into garlic paste; remove the stems from the green chili peppers and mince them into chili paste.

[0085] 3) Mix and stir-fry: Combine chopped onion, ginger, and green pepper paste in a wok (maintain a temperature between 80 and 120 degrees Celsius). Stir-fry with 40 grams of rapeseed oil for 5 minutes, until the onion turns slightly yellow and the moisture content decreases. Once the temperature drops to 26 degrees Celsius, add minced garlic and mix well. Then add the remaining 40 grams of rapeseed oil, 20 grams of apple cider vinegar, 10 grams of salt, and 5 grams of sugar. Heat and stir-fry over low heat (maintain a temperature between 80 and 120 degrees Celsius) for 3 minutes to allow the vinegar to evaporate and the salt and sugar to dissolve evenly, resulting in a mixed paste.

[0086] 4) Add antioxidants: When the stir-fried mixture has cooled to 60 degrees Celsius after being removed from the heat, add 0.2 grams of rosemary antioxidant extract and 0.2 grams of tea polyphenols (dissolved in 5 grams of warm water beforehand), and stir well. These natural extracts help inhibit oxidation and discoloration of the mixture and rancidity of the oils during storage, thus extending the product's shelf life.

[0087] 5) Aseptic filling: The mixed slurry obtained in step 4) is filled into 70-gram aluminum foil composite film bags using a filling machine (each bag contains 70 grams of net content). During the filling process, the temperature of the mixed slurry is kept above 70 degrees Celsius. Then, the aluminum foil composite film bags are vacuumed (vacuum degree 0.08 MPa) and sealed using a vacuum sealing machine to remove as much air as possible from the bags.

[0088] 6) High-temperature sterilization: Place the sealed aluminum foil composite film bag in a high-pressure steam sterilizer and sterilize it at 121 degrees Celsius for 15 minutes. Then, rapidly cool it to room temperature (below 35 degrees Celsius) at a rate of 3 degrees Celsius per minute to obtain the natural antibacterial compound seasoning.

[0089] 7) Performance Testing: Each packet of the convenient sauce prepared in this embodiment is suitable for single-use cooking. The product is a greenish-yellow sauce with a fresh aroma of scallions, ginger, garlic, and green peppers. After 15 days of accelerated temperature testing at 45 degrees Celsius (equivalent to 6 months at room temperature), the sauce color only darkened slightly, with no rancid odor, and the packaging did not bulge, demonstrating stable quality. This indicates that this embodiment, through vacuum-sealed anaerobic packaging, a low pH value (4.5), and the synergistic effect of natural plant extracts, extends the shelf life of the natural antibacterial compound seasoning under relatively harsh conditions.

[0090] Example 4 This embodiment prepares a natural antibacterial compound seasoning, and the process flow is as follows: Figure 1 As shown, the specific steps are as follows: 1) Ingredients: 200g onion, 100g ginger, 100g garlic (peeled) and 80g red chili pepper (fresh chili pepper, stem and seeds removed); Seasonings: 100g rapeseed oil, 20g salt, 10g white sugar, 30g apple cider vinegar and 0.2g tea polyphenols.

[0091] 2) The raw materials are divided into "dehydrated portion" and "fresh portion": Divide the above-mentioned onions, ginger, garlic and red chili peppers into two portions by weight of 60%:40%, with 60% as the "dehydrated portion" and the remaining 40% as the "fresh portion".

[0092] 3) Pre-treatment for dehydration: Chop the dehydrated onion into 1cm cubes, mince the ginger, mash the garlic into garlic paste, and mince the red chili peppers into chili paste.

[0093] Put 60 grams of rapeseed oil into a pot and heat it to 100~110℃. First, add chopped onion and stir-fry over low heat for 3 minutes until it becomes slightly transparent. Then add chopped ginger and chili paste and continue to stir-fry for 4 minutes until the surface moisture of the raw materials has evaporated significantly and the volume has shrunk slightly. Estimate the weight loss to be 30%~40% to obtain the stir-fried dehydrated material.

[0094] 4) Pre-treatment of fresh parts: Finely chop the fresh onions, mince the ginger, mash the garlic, and mince the red chili peppers. Set aside. Do not stir-fry at high temperatures; simply let it sit at room temperature for 5-10 minutes to enhance the flavor and antibacterial components.

[0095] 5) Mixed seasonings: Add the stir-fried and dehydrated material obtained in step 3) and the fresh raw material obtained in step 4) to a mixing pot, along with the remaining 40g rapeseed oil, 20g salt, 10g white sugar, and 30g apple cider vinegar. Stir thoroughly to obtain a homogeneous sauce-like semi-finished product. At this point, the pH value was measured to be approximately 4.6, and the water activity Aw was approximately 0.78.

[0096] 6) Add natural plant extracts: Dissolve 0.2 grams of tea polyphenols in 5 grams of warm water and add it to the above-mentioned sauce-like semi-finished product, then stir well.

[0097] 7) Hot filling and sterilization: The well-stirred, sauce-like semi-finished product is filled into pre-sterilized glass bottles at a temperature of 80-85℃, with 120 grams per bottle, and immediately sealed by screwing on the caps. The sealed glass bottles are then pasteurized in a 95℃ water bath for 20 minutes, and then inverted to cool to room temperature to obtain a partially dehydrated natural antibacterial compound seasoning.

[0098] 8) Shelf life assessment: The product was stored at 25℃ for 6 months without any swelling, mold, or stratification. The endpoint tests showed a pH of 4.7, an Aw of 0.77, a total bacterial count of <10 CFU / g, and no detectable yeast or mold. Sensory evaluation showed that the product possesses both the rich aroma of roasting and a certain degree of fresh, pungent aroma of onions, ginger, garlic, and chili, exhibiting better freshness compared to fully dehydrated products.

[0099] Test Example 1 To further verify the preservative performance and flavor stability of the natural antibacterial compound seasoning of the present invention under conditions without artificial preservatives and antioxidants, a traditional high-salt seasoning sauce (salt content 10%, Aw≈0.86) was used as a control group. The following tests were conducted on the natural antibacterial compound seasoning of the present invention in Example 3 and the traditional high-salt seasoning sauce (same raw material ratio + 10% salt) of the control group: In Example 3, both the natural antibacterial compound seasoning and the control group samples were stored at room temperature (25±1°C) for 0, 30, 90, and 180 days. The tests included water activity (Aw), pH value, total bacterial count, color difference ΔE, and sensory evaluation. The results are shown in Tables 1 and 2.

[0100] Table 1 Comparison of Microbial Inhibition

[0101] As shown in Table 1, the total bacterial count of the natural antibacterial compound seasoning of this invention remained at 10 over a 180-day period at room temperature. 2 In contrast, the control group showed a rapid increase of two to three orders of magnitude in CFU / g after 90 days. This invention achieves a stronger antibacterial effect than the high-salt system without the use of synthetic preservatives and antioxidants.

[0102] Table 2. Changes in physicochemical and sensory indicators after 180 days of storage at room temperature.

[0103] As shown in Table 2, during the 180-day storage period, the Aw value of this invention changed within ±0.02, the pH value remained basically stable, and there was no significant growth of microorganisms; the color difference ΔE was less than 3, which is within the range of "almost indistinguishable to the naked eye", and the color was well maintained; the vitamin C retention rate reached 78%, indicating that this invention effectively avoided heat oxidation loss; the sensory flavor evaluation score remained above 9.0 after 6 months, indicating that the aroma and texture of the natural antibacterial compound seasoning of this invention are stable.

[0104] This invention achieves comprehensive inhibition of microorganisms by reducing water activity, physical sterilization, and airtight, oxygen-free storage, without the use of synthetic preservatives and antioxidants. The preservative effect is significantly superior to traditional high-salt systems. The natural antibacterial compound seasoning of this invention showed no browning, flavor deterioration, or bloating after 180 days of storage at room temperature, demonstrating unexpectedly improved stability. Compared to the control group, the retention rates of vitamin C and aroma substances were more than 30% higher, proving the unique advantages of this invention in maintaining nutrition and flavor. In summary, these results indicate that this invention, under the premise of being "purely natural and free of synthetic preservatives and antioxidants," achieves stability that is even superior to traditional preservative systems, and its effects have significant practical implications.

[0105] Examples 1-3 illustrate three typical preparation methods for the natural antibacterial compound seasoning of this invention: Example 1 utilizes high-temperature sterilization and oil-sealing for preservation; Example 2 employs acetic acid adjustment and medium-temperature heating for preservation; and Example 3 combines vacuum packaging with natural antioxidant preservation. All three methods demonstrate that this invention can achieve long-term preservation of compound seasonings containing onions, ginger, garlic, and chili peppers at room temperature without the use of synthetic preservatives and antioxidants. Depending on different application requirements, technicians can select appropriate solutions or combinations thereof to achieve the best flavor and preservation effect.

[0106] The embodiments of the present invention have been described above; however, these embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. Although various embodiments have been described above, this does not mean that the measures in the various embodiments cannot be used advantageously in combination. Various substitutions and modifications can be made by those skilled in the art without departing from the scope of the invention, and all such substitutions and modifications should fall within the scope of the invention.

Claims

1. A natural antibacterial compound seasoning, characterized in that, The ingredients, by weight, include 20-30 parts scallions, 15-25 parts ginger, 15-25 parts garlic, 7.5-20 parts chili peppers, and other seasonings. The excipients include two or more of the following: salt, organic acids, sugar, edible oil, and natural plant extracts. The natural antibacterial compound seasoning has a pH value of 4-5.5 and a water activity of no more than 0.

9. The natural antibacterial compound seasoning is packaged in a sealed, storage-resistant container.

2. The natural antibacterial compound seasoning according to claim 1, characterized in that, The organic acid is one or more of vinegar and lemon juice; The sugar is one or more of white sugar and brown sugar; The edible oils include one or more of rapeseed oil, peanut oil, and corn oil; The natural plant extracts include one or more of tea polyphenols and rosemary antioxidant extract.

3. The natural antibacterial compound seasoning according to claim 1 or 2, characterized in that, The salt constitutes 1% to 5% of the mass of the natural antibacterial compound seasoning. The organic acid accounts for 1% to 11% of the mass of the natural antibacterial compound seasoning; The sugar accounts for 1% to 5% of the mass of the natural antibacterial compound seasoning; The edible oil accounts for 3% to 22% of the mass of the natural antibacterial compound seasoning. The natural plant extracts account for 0.1% to 0.3% of the mass of the natural antibacterial compound seasoning.

4. The natural antibacterial compound seasoning according to claim 1 or 2, characterized in that, The natural antibacterial compound seasoning also includes one or more of Sichuan peppercorns, black pepper powder, star anise, and fennel seeds.

5. The natural antibacterial compound seasoning according to claim 1, characterized in that, The natural antibacterial compound seasoning has a pH value of 4.5-5 and a water activity of 0.65-0.

85.

6. The natural antibacterial compound seasoning according to claim 1 or 2, characterized in that, The atmosphere in the sealed storage container is an inert gas or a vacuum; The vacuum level is 0.06~0.09 MPa; The sealed, storage-resistant container is a glass bottle, tin can, or high-barrier composite material tubing. The net content of the natural antibacterial compound seasoning in the sealed, resistant storage container is 50-200 grams.

7. A method for preparing the natural antibacterial compound seasoning according to any one of claims 1 to 6, characterized in that, This includes Method 1, Method 2, Method 3, or Method 4; The first method includes the following steps: (1) Dehydrate some of the scallions, some of the ginger, some of the garlic and some of the chili peppers to obtain dehydrated material; (2) The dehydrated material is mixed with the remaining scallions, ginger, garlic, chili peppers and auxiliary materials, and then filled, packaged and sterilized in sequence to obtain the natural antibacterial compound seasoning; the auxiliary materials include two or more of salt, organic acid, sugar, edible oil and natural plant extracts. The second method includes the following steps: (A) Dehydrate some of the scallions, some of the ginger, some of the garlic, and some of the chili peppers to obtain dehydrated material; (B) The dehydrated material is sterilized and then mixed, filled and packaged with the remaining scallions, ginger, garlic, chili peppers and auxiliary materials to obtain the natural antibacterial compound seasoning; the auxiliary materials include two or more of salt, organic acids, sugar, edible oil and natural plant extracts. Method 3 includes the following steps: The natural antibacterial compound seasoning is obtained by mixing scallions, ginger, garlic, chili peppers and other auxiliary ingredients, followed by stir-frying, dehydration, bottling, packaging and sterilization; the auxiliary ingredients include two or more of the following: salt, organic acids, sugar, edible oil and natural plant extracts. The fourth method includes the following steps: The natural antibacterial compound seasoning is obtained by mixing scallions, ginger, garlic, chili peppers and other auxiliary ingredients, then boiling and dehydrating them, filling and packaging them in sequence; the auxiliary ingredients include two or more of salt, organic acids, sugar, edible oil and natural plant extracts.

8. The preparation method according to claim 7, characterized in that, In Method 1, Method 2, or Method 3, the sterilization is thermal sterilization; The thermal sterilization is pasteurization or high-temperature steam sterilization; The pasteurization is carried out under water bath conditions; The pasteurization temperature is 90-100 degrees Celsius, and the holding time is 10-30 minutes; The high-temperature steam sterilization temperature is 116~121 degrees Celsius, the pressure is 0.1~0.25 MPa, and the holding time is 5~20 minutes.

9. The preparation method according to claim 7 or 8, characterized in that, In Method 1, Method 2, Method 3 or Method 4, the filling is carried out while the product obtained from the first mixing is kept at a high temperature or under aseptic conditions; The temperature of the high-temperature state is 70~90 degrees Celsius.

10. The preparation method according to claim 7, characterized in that, In either Method 1 or Method 2, the portion of scallion mentioned above accounts for 40-70% of the total scallion mass. The portion of ginger mentioned above accounts for 40-70% of the total ginger mass. The aforementioned portion of garlic accounts for 40-70% of the total garlic mass. The portion of chili peppers mentioned above accounts for 40-70% of the total weight of all chili peppers.

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