Extraction and fermentation process of chili sauce and chili sauce

Abstract

According to the extraction and fermentation process of the chilli sauce and the chilli sauce, by adopting food-grade activated carbon and an adsorption block made of a porous ceramic material and combining the design of an adsorption strip, suspended particles and impurities can be efficiently adsorbed, and the efficiency of removing the impurities in chilli sauce oil is improved; due to the intermittent stirring design and the magnetic recovery mechanism of the food-grade mounting ball, the filter medium is more convenient to replace and clean, the manual operation links are reduced, the labor intensity is reduced, and the production efficiency is improved. And finally, the used filtering materials are all food-grade safe materials, so that the chilli sauce product is prevented from secondary pollution in the filtering process, and the edible safety of the product is ensured. According to the scheme, sustainable use of equipment is considered in implementation, the used food-grade mounting balls and adsorption strips can be cleaned through ultrasonic cleaning, cyclic utilization of materials is achieved, the production cost is reduced, and the environmental influence is reduced.

Description

Technical Field

[0001] This invention relates to the field of chili sauce preparation technology, and more specifically, to an extraction and fermentation process for chili sauce and the chili sauce thereof. Background Technology

[0002] The extraction and fermentation process for a chili sauce typically involves selecting high-quality chilies, washing and chopping them, and then mixing them with salt and other seasonings. The mixture is then fermented under anaerobic conditions for weeks to months to promote the growth of lactic acid bacteria. These bacteria break down the sugars in the chilies, producing acidity and enhancing the overall flavor. After fermentation, the chili sauce may undergo further processing, such as seasoning, boiling, and sterilization, ultimately yielding a chili sauce product with a unique flavor and shelf life. The underlying technology relies on precise control of fermentation conditions and strict quality control of the chilies and other raw materials to ensure the taste and safety of the final product.

[0003] Existing chili sauce extraction and fermentation processes may have the following problems: traditional filtration methods are not very efficient at removing impurities from chili sauce, the filtration time is long and the effect is not ideal, and simple static filtration cannot effectively adsorb and remove suspended particles from the liquid.

[0004] Therefore, in order to address the above-mentioned technical problems, it is necessary to provide an extraction and fermentation process for chili sauce and the chili sauce thereof. Summary of the Invention

[0005] The purpose of this invention is to provide an extraction and fermentation process for chili sauce and a chili sauce thereof, so as to solve the above-mentioned problems.

[0006] To achieve the above objectives, an embodiment of the present invention provides the following technical solution:

[0007] A chili sauce extraction and fermentation process includes the following steps:

[0008] S1: Raw material preparation: Select fresh chili peppers as raw materials, and wash and remove the stems;

[0009] S2: Crushing: The cleaned chili peppers are crushed to increase their contact area with the fermentation medium;

[0010] S3: Mixing: Mix the crushed chili peppers with salt, sugar and other selected spices in a mass ratio of 10:1.2:0.6:0.2 until homogeneous;

[0011] S4: Fermentation: Place the mixture in a fermentation container, ensuring the container is an anaerobic environment and maintaining suitable temperature and humidity for fermentation;

[0012] S5: Maturation: After fermentation, the chili sauce is matured at room temperature to develop its flavor;

[0013] S6: Extraction: Extract the matured chili sauce to separate chili sauce oil and chili sauce paste. After completion, remove suspended particles from the chili sauce oil by filtering device.

[0014] S7: Packaging: The extracted and filtered chili soy sauce and chili paste are aseptically packaged separately to obtain the finished chili sauce.

[0015] As a further improvement of the present invention, other selected spices in S3 include any one or more of garlic powder, onion powder, star anise, cinnamon, cloves, fennel seeds and Sichuan peppercorns, selected according to the style of chili sauce and personal taste.

[0016] As a further improvement of the present invention, the fermentation temperature range in S4 is 20°C to 30°C.

[0017] As a further improvement of the present invention, the fermentation time in S4 is 10 to 30 days.

[0018] As a further improvement of the present invention, the curing time in S5 is 7 to 14 days.

[0019] As a further improvement of the present invention, the method for extracting the matured chili sauce in step S6 can be any one of mechanical pressing, centrifugal separation, and filtration.

[0020] As a further improvement of the present invention, the filtration device in S6 includes: a filter barrel and an adsorption swing assembly. A pair of symmetrical supports are fixedly connected to the top of the filter barrel, and an electromagnet is fixedly connected to the middle of the pair of supports. A servo motor is fixedly connected to the bottom of the electromagnet. The adsorption swing assembly includes multiple arc-shaped rods and a rotating plate. The top of the rotating plate is fixedly connected to the output end of the servo motor, and the bottom of the rotating plate is fixedly connected to multiple arc-shaped rods. A magnet is installed at the bottom of the arc-shaped rods. A food-grade mounting ball is installed at the bottom of the arc-shaped rods. Magnetic particles are embedded in the food-grade mounting ball, and the magnet and the magnetic particles attract each other.

[0021] As a further improvement of the present invention, the food-grade mounting ball is composed of an upper hemisphere and a lower hemisphere, the upper hemisphere having a greater mass than the lower hemisphere, and an adsorption strip is installed at the bottom of the food-grade mounting ball. The adsorption strip is composed of an adsorption block and a support strip. The adsorption block is arranged around the support strip, and the material of the adsorption block is either food-grade activated carbon or porous ceramic.

[0022] A chili sauce, obtained by the chili sauce extraction and fermentation process described above.

[0023] As a further improvement of the present invention, the salt content of the chili sauce is 5% to 10%, and natural or artificial flavor enhancers are added to the chili sauce paste to improve its taste and flavor.

[0024] Compared with the prior art, the advantages of this invention are:

[0025] This solution utilizes food-grade activated carbon and porous ceramic adsorption blocks, combined with an adsorption strip design, to efficiently adsorb suspended particles and impurities, significantly improving the removal efficiency of impurities from chili soy sauce. Secondly, the intermittent stirring design and the magnetic recovery mechanism of the food-grade mounting balls make filter media replacement and cleaning more convenient, reducing manual operations, labor intensity, and increasing production efficiency. Finally, all filter materials used are food-grade and safe, ensuring that the chili sauce product is not subject to secondary contamination during filtration and guaranteeing its food safety. The solution also considers the sustainable use of the equipment; ultrasonic cleaning allows for the cleaning of the used food-grade mounting balls and adsorption strips, enabling material recycling, reducing production costs, and minimizing environmental impact. Attached Figure Description

[0026] Figure 1 This is a schematic diagram of the extraction and fermentation process of a chili sauce according to the present invention;

[0027] Figure 2 This is a three-dimensional structural diagram of the filtration device of the present invention;

[0028] Figure 3 This is a three-dimensional structural diagram of the adsorption oscillation component of the present invention;

[0029] Figure 4 This is a front cross-sectional view of the food-grade mounting ball and adsorption strip of the present invention.

[0030] Explanation of the labels in the diagram:

[0031] 1. Filter barrel; 2. Adsorption swing assembly; 11. Support; 12. Electromagnet; 13. Servo motor; 21. Arc rod; 22. Food-grade mounting ball; 23. Magnetic particles; 24. Support bar; 25. Adsorption block; 26. Adsorption strip. Detailed Implementation

[0032] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0033] Example 1:

[0034] Please see Figure 1 A chili sauce extraction and fermentation process includes the following steps:

[0035] S1: Raw material preparation: Select fresh chili peppers as raw materials, and wash and remove the stems;

[0036] S2: Crushing: The cleaned chili peppers are crushed to increase their contact area with the fermentation medium;

[0037] S3: Mixing: Mix the crushed chili peppers with salt, sugar and other selected spices in a mass ratio of 10:1.2:0.6:0.2 until homogeneous;

[0038] S4: Fermentation: Place the mixture in a fermentation container, ensuring the container is an anaerobic environment and maintaining suitable temperature and humidity for fermentation;

[0039] S5: Maturation: After fermentation, the chili sauce is matured at room temperature to develop its flavor;

[0040] S6: Extraction: Extract the matured chili sauce to separate chili sauce oil and chili sauce paste. After completion, remove suspended particles from the chili sauce oil by filtering device.

[0041] S7: Packaging: The extracted and filtered chili soy sauce and chili paste are aseptically packaged separately to obtain the finished chili sauce.

[0042] This solution utilizes food-grade activated carbon and porous ceramic adsorption blocks 25, combined with adsorption strips 26, to efficiently adsorb suspended particles and impurities, improving the removal efficiency of impurities from chili soy sauce. Secondly, the intermittent stirring design and the magnetic recovery mechanism of the food-grade mounting balls 22 make filter media replacement and cleaning more convenient, reducing manual operation, labor intensity, and increasing production efficiency. Finally, all filter materials used are food-grade and safe, ensuring that the chili sauce product is not subject to secondary contamination during filtration and guaranteeing its food safety. The solution also considers the sustainable use of the equipment; ultrasonic cleaning allows for the cleaning of the used food-grade mounting balls 22 and adsorption strips 26, enabling material recycling, reducing production costs, and minimizing environmental impact.

[0043] Other spices used in S3 include any one or more of garlic powder, onion powder, star anise, cinnamon, cloves, fennel seeds, and Sichuan peppercorns, depending on the style of the chili sauce and personal taste.

[0044] In step S3, in addition to salt and sugar, other spices can be added according to product style and personal taste, such as one or more of garlic powder, onion powder, star anise, cinnamon, cloves, fennel, and Sichuan peppercorns. The addition of these spices is intended to enhance the flavor and taste of the chili sauce.

[0045] The fermentation temperature range in S4 is 20℃ to 30℃, the fermentation time in S4 is 10 to 30 days, the maturation time in S5 is 7 to 14 days, and the extraction method for the matured chili sauce in S6 is any one of mechanical pressing, centrifugal separation, and filtration.

[0046] In step S4, the fermentation temperature range should be controlled between 20°C and 30°C to provide an optimal environment for optimizing fermentation efficiency and quality. The fermentation time range is 10 to 30 days, allowing flexibility to adapt to different fermentation levels. Step S5 takes 7 to 14 days, during which time the flavor of the chili sauce can be further developed. In step S6, the method for extracting the matured chili sauce can be mechanical pressing, centrifugation, or filtration. These methods are mainly used to separate the chili sauce oil and paste, as well as to remove unwanted solid particles.

[0047] Please see Figure 2-4 The filtration device in S6 includes a filter barrel 1 and an adsorption swing assembly 2. A pair of symmetrical supports 11 are fixedly connected to the top of the filter barrel 1. An electromagnet 12 is fixedly connected to the middle of the pair of supports 11. A servo motor 13 is fixedly connected to the bottom of the electromagnet 12. The adsorption swing assembly 2 includes multiple arc-shaped rods 21 and a rotating plate. The top of the rotating plate is fixedly connected to the output end of the servo motor 13, and the bottom of the rotating plate is fixedly connected to multiple arc-shaped rods 21. A magnet is installed at the bottom of the arc-shaped rods 21. A food-grade mounting ball 22 is installed at the bottom of the arc-shaped rods 21. Magnetic particles 23 are embedded in the food-grade mounting ball 22. The magnet and the magnetic particles 23 attract each other.

[0048] The food-grade mounting ball 22 consists of an upper hemisphere and a lower hemisphere, with the upper hemisphere having a greater mass than the lower hemisphere. An adsorption strip 26 is installed at the bottom of the food-grade mounting ball 22. The adsorption strip 26 consists of an adsorption block 25 and a support strip 24. The adsorption block 25 is arranged around the support strip 24, and the material of the adsorption block 25 is either food-grade activated carbon or porous ceramic.

[0049] The collected chili sauce is placed in filter bucket 1. The power switch of the servo motor 13 mounted on the electromagnet 12 is intermittently activated, synchronously driving multiple arc-shaped rods 21 to rotate. This causes the food-grade mounting balls 22 and adsorption strips 26 mounted on the arc-shaped rods 21 to rotate within the filter bucket 1. The adsorption blocks 25 in the adsorption strips 26 are made of either food-grade activated carbon or porous ceramic. Food-grade activated carbon is specially treated and is a highly effective filter medium that can adsorb suspended particles and other contaminants without releasing harmful substances into food. Porous ceramic filter media is typically made of harmless materials such as silicate ceramics, which are safe for food. Their porous structure effectively captures suspended particles while maintaining chemical stability, preventing decomposition or reaction with food.

[0050] Thus, the adsorption blocks 25 in the adsorption strip 26 can adsorb impurities floating in the chili soy sauce. Under the intermittent start of the servo motor 13, the chili soy sauce in the filter barrel 1 is intermittently stirred, so that the adsorption blocks 25 in the adsorption strip 26 can give full play to their role and improve their adsorption efficiency. When there is a lot of material adsorbed on the adsorption blocks 25, they will break free from the attraction of the magnet to the magnetic particles 23 under the action of gravity, so that the food-grade mounting ball 22 and the adsorption strip 26 will break free and fall into the filter barrel 1. By setting the food-grade mounting ball 22 to be composed of an upper hemisphere and a lower hemisphere, and the mass of the upper hemisphere is greater than that of the lower hemisphere, when the food-grade mounting ball 22 falls into the filter barrel 1, its lower hemisphere contacts the bottom of the filter barrel 1, while the adsorption strip 26 continues to play its role on the upper side of the food-grade mounting ball 22. At this time, new food-grade mounting balls 22 and adsorption strips 26 can be added manually and placed at the fallen arc rod 21 so that they can continue to adsorb and ensure the quality of adsorption.

[0051] Once adsorption is complete, the power switch of the electromagnet 12 is activated, thereby attracting the magnetic particles 23 in the food-grade mounting balls 22 that have fallen into the filter bucket 1 and the magnetic particles 23 in the food-grade mounting balls 22 on the multiple arc rods 21. This collects the used food-grade mounting balls 22 and adsorption strips 26, and then cleans them uniformly. This cleaning can be done by ultrasonic cleaning, thus achieving the purpose of continuous use.

[0052] A chili sauce made using a chili sauce extraction and fermentation process, with a salt content of 5% to 10%, and natural or artificial flavor enhancers added to the chili sauce paste to improve its taste and flavor.

[0053] Chili sauce is produced through a specific extraction and fermentation process, which includes steps such as raw material preparation, crushing, mixing, fermentation, maturation, extraction, and packaging. The final product of this process is chili sauce in two main forms:

[0054] Chili sauce: This is the chili juice portion obtained through an extraction process. Chili sauce has a salinity of 5% to 10%. Controlling the salinity not only affects the flavor of the chili sauce, but also helps to preserve it and extend the product's shelf life. Within this salinity range, the chili sauce can provide a salty taste without excessively masking the flavors of other ingredients.

[0055] Chili paste: This is the thicker part obtained during the extraction process. It usually contains the flesh and seeds of chili peppers. Natural or artificial flavor enhancers are added to chili paste to improve the taste and flavor of the product. These flavor enhancers can be various umami enhancers or other food additives. They can increase the aroma and flavor layers of the chili paste, making the chili sauce more delicious and appealing.

[0056] The packaging options include individual packaging and mixed packaging. If packaged separately, the chili sauce can be used as a condiment, similar to regular edible soy sauce, and can be individually packaged in bottles or other containers for direct use or as a cooking ingredient.

[0057] Chili paste contains the solid components of chili peppers. It can be used as a dipping sauce, a cooking base, or a raw material in food processing, and can be packaged in jars, bottles, or tubes.

[0058] If mixed packaging is used, the extracted chili oil and chili paste can be mixed in a ratio of 3:1 to 1.5 to obtain the desired texture and flavor of the chili sauce. The flavor, spiciness, and acidity of the mixed chili sauce can be adjusted as needed to ensure that the product meets the expected quality standards. The mixed and adjusted chili sauce is then aseptically packaged to ensure the product's shelf life and safety standards.

[0059] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the invention can be implemented in other specific forms without departing from its spirit or essential characteristics. Therefore, the embodiments should be considered in all respects as exemplary and non-limiting, and the scope of the invention is defined by the appended claims rather than the foregoing description. Thus, all variations falling within the meaning and scope of equivalents of the claims are intended to be included within the present invention. No reference numerals in the claims should be construed as limiting the scope of the claims.

[0060] Furthermore, it should be understood that although this specification describes embodiments, not every embodiment contains only one independent technical solution. This narrative style of the specification is merely for clarity. Those skilled in the art should regard the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other implementation methods that can be understood by those skilled in the art.

Claims

1. A chili sauce extraction and fermentation process, characterized in that: Includes the following steps: S1: Raw material preparation: Select fresh chili peppers as raw materials, and wash and remove the stems; S2: Crushing: The cleaned chili peppers are crushed to increase their contact area with the fermentation medium; S3: Mixing: Mix the crushed chili peppers with salt, sugar and other selected spices in a mass ratio of 10:1.2:0.6:0.2 until homogeneous; S4: Fermentation: Place the mixture in a fermentation container, ensuring the container is an anaerobic environment and maintaining suitable temperature and humidity for fermentation; S5: Maturation: After fermentation, the chili sauce is matured at room temperature to develop its flavor; S6: Extraction: Extract the matured chili sauce to separate chili sauce oil and chili sauce paste. After completion, remove suspended particles from the chili sauce oil by filtering device. S7: Packaging: The extracted and filtered chili soy sauce and chili paste are aseptically packaged separately to obtain the finished chili sauce.

2. The extraction and fermentation process for chili sauce according to claim 1, characterized in that: Other spices selected in S3 include any one or more of garlic powder, onion powder, star anise, cinnamon, cloves, fennel seeds, and Sichuan peppercorns, selected according to the style of the chili sauce and personal taste.

3. The extraction and fermentation process for chili sauce according to claim 1, characterized in that: The fermentation temperature range in S4 is 20°C to 30°C.

4. The extraction and fermentation process for chili sauce according to claim 1, characterized in that: The fermentation time in S4 is 10 to 30 days.

5. The extraction and fermentation process for chili sauce according to claim 1, characterized in that: The maturation time in S5 is 7 to 14 days.

6. The extraction and fermentation process for chili sauce according to claim 1, characterized in that: The extraction method for the matured chili sauce in S6 can be any one of mechanical pressing, centrifugal separation, and filtration.

7. The extraction and fermentation process for chili sauce according to claim 1, characterized in that: The filtration device in S6 includes: A filter barrel (1) is fixedly connected to a pair of symmetrical supports (11) at the top of the filter barrel (1), and an electromagnet (12) is fixedly connected in the middle of the pair of supports (11). A servo motor (13) is fixedly connected to the bottom of the electromagnet (12). The adsorption swing assembly (2) includes multiple arc-shaped rods (21) and a rotating plate. The top end of the rotating plate is fixedly connected to the output end of a servo motor (13), and the bottom end of the rotating plate is fixedly connected to multiple arc-shaped rods (21). A magnet is installed at the bottom end of each arc-shaped rod (21). A food-grade mounting ball (22) is installed at the bottom end of each arc-shaped rod (21). Magnetic particles (23) are embedded in the food-grade mounting ball (22). The magnet and the magnetic particles (23) attract each other.

8. The extraction and fermentation process for chili sauce according to claim 7, characterized in that: The food-grade mounting ball (22) is composed of an upper hemisphere and a lower hemisphere. The upper hemisphere has a greater mass than the lower hemisphere. An adsorption strip (26) is installed at the bottom of the food-grade mounting ball (22). The adsorption strip (26) is composed of an adsorption block (25) and a support strip (24). The adsorption block (25) is arranged around the support strip (24), and the material of the adsorption block (25) is either food-grade activated carbon or porous ceramic.

9. A chili sauce, characterized in that: It is prepared by the chili sauce extraction and fermentation process according to any one of claims 1 to 9.

10. A chili sauce according to claim 9, characterized in that: The chili sauce has a salt content of 5% to 10%, and natural or artificial flavor enhancers are added to the chili paste to improve its taste and flavor.

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