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Low-fat flavour chilli sauce and method for making same

A technology for chili sauce and flavor, which is applied to the field of multi-flavor chili sauce with low oil content and its preparation, can solve the problems of not really solving the problem of quality preservation of chili sauce, not finding a processing method, poor spreading performance, etc., and achieving easy mechanization Operation, rich nutrition, low oil content effect

Inactive Publication Date: 2004-01-14
杨辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Although there are many varieties of spicy sauces currently available on the market, a layer of animal and vegetable oils are often added to the upper layer when canned or packaged. Increase the roundness of the sauce, but for most consumers, this layer of oil on the surface often makes them lose their appetite, and when it is used to spread bread, steamed buns and other foods, due to layering, low or high viscosity, resulting in smearing Performance is not good, can not satisfy people's needs, and its key problem lies in not really solving the quality guarantee problem of spicy sauce and not finding the processing method that does not delaminate after adding fat

Method used

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Embodiment 1

[0021] Embodiment 1: the present invention is made up of three parts of main ingredient, stabilizer and spice, and the weight percent of main ingredient, stabilizer and spice is 62: 36: 2, and the main ingredient, stabilizer and spice obtained respectively in advance are fully stirred and mixed. , heated to 100 ℃ in a steam pot, homogenized by a colloid mill, and then poured into a sterilized container while the hot pot is sealed to obtain the finished product.

[0022] The raw materials and weight percentages of the main ingredients of the present invention are: fresh red pepper: tempeh: peanut: sesame: walnut: salt: white sugar: white wine: monosodium glutamate: pepper: ginger: garlic = 30:2:2:2:2:8 : 4: 2: 1: 0.5: 4: 4, on the basis of this formula, the amount of chili pepper is increased by 15% to make a spicy sauce with high spicy taste.

[0023] The preparation method and step of main ingredient of the present invention are as follows:

[0024] A. After frying the peanu...

Embodiment 2

[0037] Embodiment 2: the formula of sesame flavor spicy sauce and its preparation method:

[0038] The present invention is composed of three parts: main material, stabilizer and spice. The weight percentage of the main material, stabilizer and spice is 70:29:1, and the raw materials and weight percentage of the main material are: fresh red pepper: tempeh: peanut: sesame: Walnut: salt: sugar: white wine: monosodium glutamate: Chinese prickly ash: ginger: garlic = 28:2:2:10:2:8:4:2:1:0.5:4:4; the raw material and weight percentage of the stabilizer are: water : Vegetable oil: Sesame oil: Maltodextrin: Propylene glycol alginate: Span=20:6:2:1:1:0.01; the raw materials and weight percentages of the spices are: cumin: dried tangerine peel: star anise: stir fry: cinnamon: meat Kou: grass fruit: kaempferol: clove = 0.05: 0.05: 0.05: 0.2: 0.2: 0.2: 0.1: 0.1: 0.05. The preparation method and steps of the main ingredient of the present invention are as follows: A. After frying peanuts...

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Abstract

A low-oil fragrant hot paste with different tastes is prepared from primary raw material, stabilizing material and fragrant hot material in weight ratio of (60-75):(24-37):(1-3) through mixing, stirring, steam heating to 50-100 deg.C, grinding by colloid mill 2-3 times, loading in sterilized containers, and sealing. Its advantages are low content of oil, rich nutrients, and optimal color, smell and taste.

Description

Technical field: [0001] The invention relates to a daily edible condiment and a production method thereof, in particular to a multi-flavor chili sauce with low oil and fat content using chili peppers as the main raw material and a preparation method thereof. technical background: [0002] Although there are many varieties of chili sauces currently on the market, a layer of animal and vegetable oils is often added to the upper layer when canning or packaging. Increase the roundness of the sauce, but for most consumers, this layer of oil on the surface often makes them lose their appetite, and when used to spread bread, steamed bread and other foods, the layering and viscosity are low or high, causing spread The performance is not good and can not meet people's needs, and the key problem is that the quality of the spicy sauce is not really solved and the processing method that does not delaminate after adding oil has not been found. Invention content: [0003] The purpose o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/60
Inventor 杨辉
Owner 杨辉
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