A tamarillo sauce and a method of making the same

Abstract

This invention discloses a tangerine peel chili sauce and its preparation method, relating to the technical field of tangerine peel chili sauce preparation. It comprises the following ingredients in parts by weight: 7.5-22.3 parts fresh green tangerine peel, 37-110 parts chili peppers, 40-120 parts first-grade rapeseed oil, 2.8-8.4 parts oyster sauce, 13.3-39.9 parts garlic, 8-24 parts fermented black beans, 4.4-13.2 parts soy sauce, 19-57 parts white sugar, and 36-108 parts salt. The product contains 4.2-12.6 parts of compound seasoning, 3.5-10.4 parts of spices, 1.6-4.8 parts of chicken essence seasoning, 0.133-0.399 parts of Sichuan peppercorn oil, 2.67-8 parts of crushed peanuts, and 2.67-8 parts of sesame seeds. The compound seasoning includes a spicy sauce and a umami-enhancing seasoning. The ingredients work synergistically: the tangerine peel adds fruity aroma, the chili peppers impart spiciness, the spices enhance the complex aroma, and the crushed peanuts and sesame seeds improve the texture, resulting in a unique and rich flavor. This tangerine peel chili sauce boasts a unique flavor and balanced nutrition. The tangerine peel is utilized as a resource, the process is simple and easy to control, suitable for industrial production, and the product has a long shelf life and good stability. By adjusting the ingredient ratios, diverse products can be created to meet different needs, overcoming the shortcomings of traditional chili sauces and possessing high promotional value.

Description

Technical Field

[0001] This invention relates to the field of orange peel chili sauce preparation technology, specifically to an orange peel chili sauce and its preparation method. Background Technology

[0002] Chili sauce, a traditional Chinese condiment, is beloved by consumers for its spicy and fragrant flavor and is widely used in dining and cooking. Traditional chili sauces are mostly made with chili peppers as the core ingredient, combined with simple auxiliary ingredients such as soybean oil, salt, and sugar. While the flavor is rich, it generally suffers from a lack of variety, unbalanced nutritional components, and a tendency to become cloying with long-term consumption. Meanwhile, my country has an abundant production of tangerines. The peel of unripe tangerines, a byproduct of tangerine processing, is rich in nutrients such as vitamin C, dietary fiber, volatile oils, and flavonoids, and has high utilization value. However, currently, most of it is simply discarded, resulting in resource waste and environmental pressure.

[0003] The patent application document with patent publication number CN113826873A and patent name "A method for making vitamin-rich chili sauce from oranges" mentions using oranges and rice as the main raw materials to prepare vitamin-rich chili sauce through microbial fermentation, attempting to improve the nutrition and flavor of chili sauce. However, this technology relies on ASP. oryzae microorganisms for fermentation, which is complex and has a fermentation cycle of up to thirty days, resulting in high production costs and making it unsuitable for large-scale industrial production. At the same time, the oranges are only crushed and filtered to make orange water for addition, without special debittering and deastringency treatment, resulting in residual bitterness in the product, and the orange flavor and chili flavor do not blend well, resulting in a single taste.

[0004] The patent application document with patent publication number CN112042926A and patent name "A Strange-Flavored Chili Sauce and Its Preparation Method" mentions adding a variety of spices such as dried tangerine peel, lemongrass, and cardamom to achieve a fusion of garlic, sweet, fragrant, and spicy flavors. However, this technology does not utilize the abundant by-product of green tangerine peel, and the nutritional components are still mainly chili peppers and spices, lacking nutritional supplementation from fruit and vegetable ingredients. Furthermore, it does not design a special processing technology for the characteristics of fruit and vegetable auxiliary materials, making it difficult to effectively mask the off-flavors of some raw materials, affecting the overall flavor harmony of the product. At the same time, the product's shelf life depends on the preservative effect of auxiliary materials such as liquor, resulting in insufficient stability.

[0005] While some existing chili sauces attempt to enrich their flavor by adding fruits, vegetables, and spices, they generally suffer from poor flavor integration of raw materials, limited nutritional value, complex processing, and low utilization of byproducts. Therefore, developing a chili sauce with green tangerine peel as the core ingredient, possessing advantages such as unique flavor, balanced nutrition, simple processing, and long shelf life, while also enabling the resource utilization of green tangerine peel, is crucial to overcoming the shortcomings of existing technologies and meeting diverse market demands. Summary of the Invention

[0006] (a) Technical problems to be solved

[0007] In view of the shortcomings of existing technologies, such as chili sauce having a single flavor, unbalanced nutrition, low utilization rate of green orange peel by-products, complex processes, short shelf life, and poor flavor integration of raw materials, this invention provides an orange peel chili sauce and its preparation method.

[0008] (II) Technical Solution

[0009] A type of tangerine peel chili sauce, composed of the following ingredients in parts by weight: 7.5-22.3 parts fresh green tangerine peel, 37-110 parts chili peppers, 40-120 parts first-grade rapeseed oil, 2.8-8.4 parts oyster sauce, 13.3-39.9 parts garlic, 8-24 parts fermented black beans, 4.4-13.2 parts soy sauce, 19-57 parts white sugar, 36-108 parts salt, 4.2-12.6 parts compound seasonings, 3.5-10.4 parts spices, 1.6-4.8 parts chicken bouillon seasoning, and 0.133-0.3 parts Sichuan peppercorn oil. 99 parts, crushed peanuts 2.67-8 parts, sesame seeds 2.67-8 parts; the compound seasoning consists of 0.133-0.399 parts of fresh spicy sauce seasoning and 0.133-0.399 parts of umami seasoning, which meets the product standard GB31644, and the Sichuan pepper oil meets the product standard Q / WLS0001S; the ingredients work synergistically, fresh green tangerine peel provides a unique fruity aroma, chili peppers give it a spicy flavor, spices enhance the compound aroma, and crushed peanuts and sesame seeds improve the texture, together achieving a unique flavor and mellow taste.

[0010] Furthermore, it also includes 0.5-2.5 parts of baijiu (Chinese white liquor) and 3-9 parts of syrup. The baijiu should be high-proof with an alcohol concentration of 55% vol or above, which can promote the fermentation of the sauce, enhance its aroma and extend its shelf life. The syrup can improve the freshness and viscosity of the sauce, harmonize the spiciness and bitterness, and make the overall flavor more mellow and harmonious.

[0011] Furthermore, it also includes 0.8-2.4 parts onion powder and 0.6-1.8 parts ginger powder; onion powder has a natural scallion aroma, which can neutralize the odor of the ingredients, while ginger powder can add a spicy base flavor. Together with star anise and cinnamon in the spices, it can enhance the flavor base of the sauce and enrich the taste layers.

[0012] Furthermore, the fresh green tangerine peel is selected from the peel of mandarin oranges that mature in September. It is free from pesticide residues, rot, and pests and diseases, with Nanfeng mandarin oranges being the preferred choice. The peel thickness is 0.2-0.5cm, the volatile oil content is ≥0.3%, the flavonoid content is ≥0.5%, and the bitter substance limonene content is ≤0.02%, ensuring a rich aroma and mild bitterness, making it suitable for the preparation of chili sauce.

[0013] Furthermore, the chili peppers used are one or more of the following: red chili peppers, small red chili peppers, or Erjingtiao chili peppers, with small red chili peppers accounting for 20-50% of the total weight of the chili peppers; the moisture content of the chili peppers is ≤12%, and the spiciness is ≥30000 SHU. Red chili peppers and Erjingtiao chili peppers provide a rich spiciness and aroma, while small red chili peppers enhance the spiciness. By adjusting the ratio, products with different spiciness gradients can be formed to meet diverse needs.

[0014] Furthermore, the spices consist of 1.33-3.99 parts onion, 1.33-3.99 parts scallion, 0.133-0.399 parts star anise, 0.133-0.399 parts cinnamon, 0.133-0.399 parts rosemary, 0.133-0.399 parts bay leaf, 0.133-0.399 parts nutmeg, and 0.133-0.399 parts cardamom. Onion and scallion provide natural freshness, while star anise, cinnamon, nutmeg, and cardamom impart a rich and complex spicy flavor. Rosemary and bay leaf add herbal aromas, effectively masking the residual bitterness of the green mandarin orange peel, and forming a harmonious flavor system with the fruity and spicy notes.

[0015] Furthermore, a method for preparing orange peel chili sauce includes the following steps:

[0016] S1. Raw material pretreatment: Select fresh green tangerine peel, remove impurities, stems and rotten parts, rinse with clean water 3-5 times and drain; Select chili peppers, remove stems and seeds, rinse with clean water and drain; Peel and wash garlic, scallions and onions, chop them into small pieces and set aside; Sieve fermented black beans, crushed peanuts and sesame seeds to remove impurities and set aside.

[0017] S2. Removing bitterness and astringency from green tangerine peel: Boil the pre-treated green tangerine peel in boiling water for 10 minutes, remove it and immediately rinse it in cooling water for 20 minutes, then drain the water; place the green tangerine peel in a tray and put it in a steamer, set the temperature to 120℃ and steam for 1 hour, remove it and let it cool, then put it in a drying tray and put it in a dryer, dry at 60℃ for 12 hours; after drying, remove it and soak it in water for 20 minutes, drain the water and cut it into 0.2-0.3cm small pieces for later use;

[0018] S3. Chili processing: Put the drained chilies into a crusher and crush them into chili flakes with a particle size of 0.5-1cm, or chop them into chili powder with a knife for later use;

[0019] S4. Spice processing: Mix the star anise, cinnamon, rosemary, bay leaves, sapwood, and cardamom, grind them, and pass them through an 80-mesh sieve to obtain spice powder; chopped onions and scallions are prepared separately;

[0020] S5. Stir-frying: Heat a wok and pour in first-grade rapeseed oil. When the oil temperature reaches 80℃, add the spice powder and chopped onions and scallions. Stir-fry over low heat for 5-10 minutes until fragrant. When the oil temperature reaches 100℃, add the minced garlic and stir-fry over medium heat for 8-15 minutes until the garlic turns slightly yellow. Add the chopped chili peppers and stir-fry over medium heat for 8-15 minutes until the oil turns red. Add the chopped tangerine peel and stir-fry over medium heat for 5-8 minutes until the chili peppers are half-dry.

[0021] S6. Seasoning: Add fermented black beans, white sugar, salt, soy sauce, compound seasoning, oyster sauce, chicken essence seasoning, crushed peanuts and sesame seeds to the wok. Turn to low heat and stir-fry for 8-10 minutes to mix all ingredients thoroughly and season to taste. If adding white wine, corn syrup, onion powder or ginger powder, add it at this time and continue to stir-fry for 3-5 minutes.

[0022] S7. Filling: Place the glass bottles and caps in the sterilization room in advance and sterilize them for 30 minutes using ultraviolet lamps or ozone. Fill the sterilized glass bottles with the stir-fried orange peel chili sauce while it is still hot. The filling temperature should not be lower than 60℃. After filling, immediately vacuum seal the bottles with a vacuum degree of 0.06-0.08MPa.

[0023] S8. Sterilization and cooling: Place the sealed glass bottle into a sterilizer and sterilize it at 121°C for 15 minutes using high-pressure steam sterilization with saturated steam as the heating medium. After sterilization, if the sterilization temperature is higher than 121°C, use air back pressure to cool it to room temperature. Store the cooled orange peel chili sauce in a cool and ventilated place to obtain the finished product.

[0024] Furthermore, during the process of removing bitterness and astringency from the green tangerine peel in S2, the amount of boiling water added is 3-5 times the weight of the green tangerine peel, and the amount of cooling water added is 10-15 times the weight of the green tangerine peel; during steaming, ensure that the green tangerine peel is evenly spread on the tray with a thickness not exceeding 2cm to ensure even heating; during the drying process, turn the green tangerine peel over every 3 hours to avoid local over-drying or under-drying, ensuring thorough removal of bitterness and astringency while retaining a crisp and tender texture.

[0025] Furthermore, during the S5 cooking process, when stir-frying the spices over low heat, it is necessary to stir constantly at a frequency of 30-50 times per minute to prevent the ingredients from sticking to the pan and burning. When stir-frying the minced garlic, control the oil temperature at 100-110℃ to prevent the minced garlic from burning and turning black, which would affect the flavor. After adding the chopped chili peppers, maintain a medium heat and stir-fry at a uniform speed to ensure that the chili peppers fully release their red oil and the moisture evaporates slowly. After adding the chopped tangerine peel, stir-fry with moderate force to avoid over-crushing, which would worsen the texture and ensure that it is fully integrated with the flavor of the chili sauce.

[0026] Furthermore, during the S7 filling process, after sterilization, the glass bottles and caps must be cooled to room temperature in a sterile environment before filling; during filling, the sauce level is 1-2 cm away from the bottle mouth to ensure a good seal; after S8 sterilization, microbial indicators are tested, with a total bacterial count ≤10 CFU / g, a total mold and yeast count ≤1 CFU / g, and no pathogenic bacteria detected; the finished product can be stored in an environment below 25℃ and with a relative humidity ≤60% for a shelf life of more than 12 months.

[0027] (iii) Beneficial technical effects

[0028] Compared with existing technologies, the beneficial effects of this invention are:

[0029] In terms of flavor expression, this invention uses green tangerine peel as the core auxiliary ingredient, combined with various spices and compound seasonings. Through scientific formulation, a perfect fusion of the fruity aroma of green tangerine peel, the spicy flavor of chili peppers, and the complex aroma of spices is achieved. The green tangerine peel undergoes a combination of boiling in boiling water, high-temperature steaming, low-temperature drying, and rehydration soaking to deeply remove bitterness and astringency, leaving no residual bitterness while retaining a crisp and tender texture. This creates a harmonious and layered flavor profile with ingredients such as chili peppers and garlic, solving the problem of traditional chili sauces having a single flavor and a greasy taste. The product has a mellow taste and a moderate spiciness, satisfying consumers' demand for diverse flavors.

[0030] In terms of nutritional value, the abundant vitamin C, dietary fiber, and flavonoids in green tangerine peel complement the nutrients in raw materials such as chili peppers and garlic, making the product more nutritionally comprehensive and balanced. Simultaneously, this invention transforms the previously discarded green tangerine peel into a core auxiliary ingredient, realizing the resource utilization of by-products, reducing resource waste, and increasing the added value of the tangerine industry, thus possessing both economic value and environmental significance.

[0031] In terms of process and stability, this invention optimizes the entire preparation process. The debittering and deastringency removal process of the green tangerine peel is highly targeted, and the step-by-step roasting process can fully stimulate the flavor of each raw material. The combination of hot filling and high-pressure steam sterilization effectively kills microorganisms while maximizing the preservation of the nutrients and flavor of the raw materials, significantly extending the product's shelf life and ensuring good storage stability without relying on excessive preservatives. The entire process has clear steps and well-defined parameters, is simple and easy to operate, suitable for large-scale industrial production, and has low production costs.

[0032] In terms of raw material and product diversity, all raw materials used are common food ingredients. Tangerine peel is widely available and inexpensive, and the quality standards for raw materials are clearly defined, ensuring product safety and reliability. By adjusting the types and proportions of chili peppers, products with different spiciness levels can be created. By adding different auxiliary ingredients such as radish, shiitake mushrooms, and beef, a series of products can be developed to meet the tastes and needs of different consumer groups, demonstrating strong market adaptability and high promotional value. Attached Figure Description

[0033] Figure 1 This is a flowchart of the orange peel chili sauce and its preparation method proposed in this invention;

[0034] Figure 2 This is a bar chart comparing the sensory evaluations of each embodiment and the comparative example;

[0035] Figure 3 This is a bar chart comparing the content of core nutrients in each embodiment and the comparative example. Detailed Implementation

[0036] according to Figures 1 to 3 The specific embodiments of the present invention are as follows:

[0037] The following describes in detail the orange peel chili sauce and its preparation method of the present invention, using three embodiments and one comparative example. All operations were carried out in a workshop that complies with food production hygiene standards, with the workshop temperature controlled at 20±5℃ and relative humidity ≤65%, and aseptic operation requirements were followed throughout the process. All raw materials used met national food safety standards, and equipment parameters were strictly set according to the scope of the claims to ensure the repeatability and practicality of the technical solution.

[0038] General Raw Material and Equipment Parameter Specifications

[0039] 1. Core raw material parameters

[0040] Fresh green tangerine peel: Selected peels of Nanfeng tangerines ripening in September, free from pesticide residues, rot, and pests. Peel thickness is 0.3-0.4cm, volatile oil content ≥0.35%, flavonoid content ≥0.6%, and limonene content ≤0.015%. Chili peppers are a mixture of red chili peppers, small red chili peppers, and Erjingtiao chili peppers, with small red chili peppers accounting for 30%. Chili pepper moisture content is ≤10%, and spiciness is ≥35000 SHU. Grade 1 rapeseed oil has an acid value ≤0.8mgKOH / g and a peroxide value ≤5.0mmol / kg. Oyster sauce has a protein content ≥1.5g / 100g and total solids ≥28g / 100g. Garlic has a moisture content ≤6%, and is free from sprouting and rot. Fermented black beans have a moisture content ≤12% and amino acid nitrogen ≥0. 6g / 100g; Soy sauce total nitrogen ≥1.2g / 100ml, amino acid nitrogen ≥0.5g / 100ml; Sugar purity ≥99.5%; Salt sodium chloride content ≥97%; Among compound seasonings, the spicy sauce and umami seasoning comply with GB31644, and the Sichuan pepper oil complies with Q / WLS0001S; Among spices, onions and scallions are free from rot and shriveling, dried goods such as star anise and cinnamon are free from mold and off-odors, and the volatile oil content of rosemary and bay leaves is ≥0.2%; The monosodium glutamate content of chicken essence seasoning is ≥35%; Peanut crushed particles are 2-3mm in diameter and have a moisture content ≤5%; Sesame seeds have a purity ≥98% and a moisture content ≤6%; Baijiu alcohol concentration is 60%vol; Syrup solids are ≥75%; Onion powder and ginger powder have a fineness ≥100 mesh and a purity ≥99%.

[0041] 2. Key Equipment Parameters

[0042] Cleaning machine: Cleaning pressure 0.2-0.3MPa, cleaning time 3-5 minutes, water tank capacity 50L; Crusher: Crushing particle size adjustment range 0.1-2cm, speed 500-1000r / min; Steamer: Temperature control range 50-150℃, temperature control accuracy ±2℃, volume 100L; Dryer: Temperature control range 30-80℃, wind speed 0.5-1m / s, volume 200L; Wok: Electric heating power 15-20kW, speed 20-50r / min, volume 50L. L; Filling machine: Filling accuracy error ≤ ±1%, filling speed 50-100 bottles / minute, applicable bottle diameter 20-80mm; Sterilizer: Pressure control range 0.1-0.2MPa, temperature control range 100-130℃, temperature control accuracy ±1℃; Vacuum sealing machine: Vacuum degree adjustment range 0.06-0.09MPa, sealing temperature 150-180℃; Electronic balance: Measuring range 0-5kg, accuracy 0.1g; Ultraviolet sterilization lamp: Power 30W, irradiation intensity ≥70μW / cm².

[0043] Example 1

[0044] Raw material weight ratio

[0045] 15 parts fresh green tangerine peel, 70 parts chili peppers (35 parts red chili peppers, 21 parts small red chili peppers, 14 parts Erjingtiao chili peppers), 80 parts first-grade rapeseed oil, 5.6 parts oyster sauce, 26.6 parts garlic, 16 parts fermented black beans, 8.8 parts soy sauce, 38 parts white sugar, 72 parts salt, 8.4 parts compound seasoning (2.8 parts fresh spicy sauce, 2.8 parts umami seasoning, 2.8 parts Sichuan peppercorn oil), 7 parts spices (2.66 parts onion, 2.66 parts scallion, 0.266 parts star anise, 0.266 parts cinnamon, 0.266 parts rosemary, 0.266 parts bay leaf, 0.266 parts long pepper, 0.266 parts cardamom), 3.2 parts chicken bouillon seasoning, 5.34 parts crushed peanuts, 5.34 parts sesame seeds, 1.5 parts white wine, 6 parts syrup, 1.6 parts onion powder, and 1.2 parts ginger powder.

[0046] Detailed preparation process

[0047] S1. Raw material pretreatment: Select fresh green tangerine peels, remove impurities, stems and rotten parts, put them in a washing machine and rinse them with clean water 4 times, 1 minute each time, and drain the water; select chili peppers, manually remove the stems and seeds, put them in a washing machine and rinse them 3 times, and drain the water; peel garlic, green onions and onions and wash them separately, then chop them into small pieces with a knife with a diameter of 0.3-0.5cm and set aside; sift fermented black beans, crushed peanuts and sesame seeds separately with a screening machine to remove impurities and set aside; seal and store white wine, syrup, onion powder and ginger powder separately to prevent evaporation.

[0048] S2. Removing bitterness and astringency from green tangerine peel: Place the pre-treated green tangerine peel in a stainless steel pot, add boiling water equal to 4 times the weight of the peel, and boil for 10 minutes, stirring every 2 minutes. Immediately after boiling, remove the peel and place it in cooling water equal to 12 times the weight of the peel, rinsing for 20 minutes, turning constantly. Drain the water, spread it evenly on a tray, and place it in a steamer at 120℃ for 1 hour. After removing it, let it cool to room temperature in a clean environment, place it on a special drying tray, and put it in a dryer at 60℃ for 12 hours, turning every 3 hours. After drying, remove it, soak it in clean water for 20 minutes, drain the water, and chop it into small pieces of 0.2-0.3cm with a knife.

[0049] S3. Chili pepper processing: Place the drained chili peppers into a crusher, adjust the crushing particle size to 0.8cm, and remove them after crushing. If there are too large particles, chop them manually with a knife to meet the particle size requirements for later use.

[0050] S4. Spice processing: Mix the star anise, cinnamon, rosemary, bay leaves, sapote, and cardamom in a spice blender, grind them, and pass them through an 80-mesh sieve to obtain spice powder; place the chopped onions and scallions separately in a clean container for later use.

[0051] S5. Stir-frying: Preheat the wok to 50℃, pour in first-grade rapeseed oil, and when the temperature reaches 80℃, add the spice powder and chopped onions and scallions. Stir-fry over low heat for 8 minutes until fragrant, stirring 40 times per minute. When the oil temperature reaches 100℃, add the minced garlic and stir-fry over medium heat for 12 minutes until the garlic is slightly yellow, stirring continuously. Add the chopped chili peppers and stir-fry over medium heat for 12 minutes until the oil turns red. Add the chopped tangerine peel and stir-fry over medium heat for 6 minutes until the chili peppers are half-dry, stirring constantly to prevent sticking.

[0052] S6. Seasoning: Add fermented black beans, white sugar, salt, soy sauce, compound seasoning, oyster sauce, chicken essence seasoning, crushed peanuts and sesame seeds to the wok. Turn to low heat and stir-fry for 9 minutes to mix all ingredients thoroughly. Add white wine, corn syrup, onion powder and ginger powder. Continue to stir-fry for 4 minutes and season to taste. Taste and adjust continuously during the process.

[0053] S7. Filling: Place the glass bottles and caps in the sterilization room in advance and sterilize them with ultraviolet sterilization lamps for 30 minutes; fill the cooked orange peel chili sauce while it is still hot, control the filling temperature at 70℃, fill 200g per bottle, and immediately put it into a vacuum sealing machine after filling, adjust the vacuum degree to 0.07MPa, and seal it.

[0054] S8. Sterilization and cooling: Place the sealed glass bottle into a sterilizer, add saturated steam, set the temperature to 121℃, and sterilize for 15 minutes; after sterilization, use air back pressure to cool to room temperature, with a back pressure of 0.12MPa; place the cooled orange peel chili sauce in a cool and ventilated place for 24 hours to obtain the finished product.

[0055] Example 2

[0056] Raw material weight ratio

[0057] 10 parts fresh green tangerine peel, 55 parts chili peppers (27.5 parts red chili peppers, 16.5 parts small red chili peppers, 11 parts Erjingtiao chili peppers), 60 parts first-grade rapeseed oil, 4.2 parts oyster sauce, 20 parts garlic, 12 parts fermented black beans, 6.6 parts soy sauce, 28 parts white sugar, 54 parts salt, 6.3 parts compound seasoning (2.1 parts spicy sauce, 2.1 parts umami seasoning, 2.1 parts Sichuan peppercorn oil), 5 parts spices 0.25 parts (1.995 parts onion, 1.995 parts scallion, 0.1995 parts star anise, 0.1995 parts cinnamon, 0.1995 parts rosemary, 0.1995 parts bay leaf, 0.1995 parts long pepper, 0.1995 parts cardamom), 2.4 parts chicken bouillon seasoning, 4 parts crushed peanuts, 4 parts sesame seeds, 1 part white wine, 4.5 parts syrup, 1.2 parts onion powder, 0.9 parts ginger powder.

[0058] Detailed preparation process

[0059] S1. Raw material pretreatment: Select fresh green tangerine peels, remove impurities, stems and rotten parts, put them in a washing machine and rinse them with clean water 3 times, 1 minute each time, and drain the water; select chili peppers, manually remove the stems and seeds, put them in a washing machine and rinse them 3 times, and drain the water; peel garlic, green onions and onions and wash them separately, then chop them into small pieces with a knife with a diameter of 0.3-0.5cm and set aside; sift fermented black beans, crushed peanuts and sesame seeds separately with a screening machine to remove impurities and set aside; seal and store white wine, syrup, onion powder and ginger powder separately to prevent evaporation.

[0060] S2. Removing bitterness and astringency from green tangerine peel: Place the pre-treated green tangerine peel in a stainless steel pot, add boiling water three times the weight of the peel, and boil for 10 minutes, stirring every 2 minutes. Immediately after boiling, remove the peel and place it in cooling water ten times the weight of the peel, rinsing for 20 minutes, turning it constantly. Drain the water, spread it evenly on a tray, and place it in a steamer at 120℃ for 1 hour. After removing it, let it cool to room temperature in a clean environment, place it on a special drying tray, and put it in a dryer at 60℃ for 12 hours, turning it every 3 hours. After drying, remove it, soak it in clean water for 20 minutes, drain the water, and chop it into small pieces of 0.2-0.3cm with a knife.

[0061] S3. Chili pepper processing: Place the drained chili peppers into a crusher, adjust the crushing particle size to 0.6cm, and remove them after crushing. If there are too large particles, chop them manually with a knife to meet the particle size requirements for later use.

[0062] S4. Spice processing: Mix the star anise, cinnamon, rosemary, bay leaves, sapote, and cardamom in a spice blender, grind them, and pass them through an 80-mesh sieve to obtain spice powder; place the chopped onions and scallions separately in a clean container for later use.

[0063] S5. Stir-frying: Preheat the wok to 50℃, pour in first-grade rapeseed oil, and when the temperature reaches 80℃, add the spice powder and chopped onions and scallions. Stir-fry over low heat for 6 minutes until fragrant, stirring 35 times per minute. When the oil temperature reaches 100℃, add the minced garlic and stir-fry over medium heat for 10 minutes until the garlic is slightly yellow, stirring continuously. Add the chopped chili peppers and stir-fry over medium heat for 10 minutes until the oil turns red. Add the chopped tangerine peel and stir-fry over medium heat for 5 minutes until the chili peppers are half-dry, stirring constantly to prevent sticking.

[0064] S6. Seasoning: Add fermented black beans, white sugar, salt, soy sauce, compound seasoning, oyster sauce, chicken essence seasoning, crushed peanuts and sesame seeds to the wok. Turn to low heat and stir-fry for 8 minutes to mix all ingredients thoroughly. Add white wine, corn syrup, onion powder and ginger powder. Continue to stir-fry for 3 minutes and season to taste. Taste and adjust continuously during the process.

[0065] S7. Filling: Place the glass bottles and caps in the sterilization room in advance and sterilize them with ultraviolet sterilization lamps for 30 minutes; fill the cooked orange peel chili sauce while it is still hot, control the filling temperature at 65℃, fill 200g per bottle, and immediately put it into a vacuum sealing machine after filling, adjust the vacuum degree to 0.06MPa, and seal it.

[0066] S8. Sterilization and cooling: Place the sealed glass bottle into a sterilizer, add saturated steam, set the temperature to 121℃, and sterilize for 15 minutes; after sterilization, use air back pressure to cool to room temperature, with a back pressure of 0.11MPa; place the cooled orange peel chili sauce in a cool and ventilated place for 24 hours to obtain the finished product.

[0067] Example 3

[0068] Raw material weight ratio

[0069] 20 parts fresh green tangerine peel, 90 parts chili peppers (45 parts red chili peppers, 27 parts small red chili peppers, 18 parts Erjingtiao chili peppers), 100 parts first-grade rapeseed oil, 7 parts oyster sauce, 33.3 parts garlic, 20 parts fermented black beans, 11 parts soy sauce, 48 parts white sugar, 90 parts salt, 10.5 parts compound seasoning (3.5 parts fresh spicy sauce, 3.5 parts umami seasoning, 3.5 parts Sichuan peppercorn oil), 8.7 parts spices. 5 parts (3.325 parts onion, 3.325 parts scallion, 0.3325 parts star anise, 0.3325 parts cinnamon, 0.3325 parts rosemary, 0.3325 parts bay leaf, 0.3325 parts long pepper, 0.3325 parts cardamom), 4 parts chicken bouillon seasoning, 6.67 parts crushed peanuts, 6.67 parts sesame seeds, 2 parts white wine, 7.5 parts syrup, 2 parts onion powder, 1.5 parts ginger powder.

[0070] Detailed preparation process

[0071] S1. Raw material pretreatment: Select fresh green tangerine peels, remove impurities, stems and rotten parts, put them in a washing machine and rinse them with clean water 5 times, 1 minute each time, and drain the water; select chili peppers, manually remove the stems and seeds, put them in a washing machine and rinse them 3 times, and drain the water; peel garlic, green onions and onions and wash them separately, then chop them into small pieces with a knife with a diameter of 0.3-0.5cm for later use; sift fermented black beans, crushed peanuts and sesame seeds separately with a screening machine to remove impurities and set aside for later use; seal and store white wine, syrup, onion powder and ginger powder separately to prevent evaporation.

[0072] S2. Removing bitterness and astringency from green tangerine peel: Place the pre-treated green tangerine peel in a stainless steel pot, add boiling water equal to 5 times the weight of the peel, and boil for 10 minutes, stirring every 2 minutes. Immediately after boiling, remove the peel and place it in cooling water equal to 15 times the weight of the peel, rinsing for 20 minutes, turning constantly. Drain the water, spread the peel evenly on a tray, and place it in a steamer at 120℃ for 1 hour. After removing the peel, let it cool to room temperature in a clean environment, place it on a drying tray, and put it in a dryer at 60℃ for 12 hours, turning every 3 hours. After drying, remove the peel, soak it in clean water for 20 minutes, drain the water, and chop it into small pieces of 0.2-0.3cm.

[0073] S3. Chili pepper processing: Place the drained chili peppers into a crusher, adjust the crushing particle size to 1cm, and remove them after crushing. If there are too large particles, chop them manually with a knife to meet the particle size requirements for later use.

[0074] S4. Spice processing: Mix the star anise, cinnamon, rosemary, bay leaves, sapote, and cardamom in a spice blender, grind them, and pass them through an 80-mesh sieve to obtain spice powder; place the chopped onions and scallions separately in a clean container for later use.

[0075] S5. Stir-frying: Preheat the wok to 50℃, pour in first-grade rapeseed oil, and when the temperature reaches 80℃, add the spice powder and chopped onions and scallions. Stir-fry over low heat for 10 minutes until fragrant, stirring 45 times per minute. When the oil temperature reaches 100℃, add the minced garlic and stir-fry over medium heat for 15 minutes until the garlic is slightly yellow, stirring continuously. Add the chopped chili peppers and stir-fry over medium heat for 15 minutes until the oil turns red. Add the chopped tangerine peel and stir-fry over medium heat for 8 minutes until the chili peppers are half-dry, stirring constantly to prevent sticking.

[0076] S6. Seasoning: Add fermented black beans, white sugar, salt, soy sauce, compound seasoning, oyster sauce, chicken essence seasoning, crushed peanuts and sesame seeds to the wok. Turn to low heat and stir-fry for 10 minutes to mix all ingredients thoroughly. Add white wine, corn syrup, onion powder and ginger powder. Continue to stir-fry for 5 minutes and season to taste. Taste and adjust continuously during the process.

[0077] S7. Filling: Place the glass bottles and caps in the sterilization room in advance and sterilize them with ultraviolet sterilization lamps for 30 minutes; fill the cooked orange peel chili sauce while it is still hot, control the filling temperature at 75℃, fill 200g per bottle, and immediately put it into a vacuum sealing machine after filling, adjust the vacuum degree to 0.08MPa, and seal it.

[0078] S8. Sterilization and cooling: Place the sealed glass bottle into a sterilizer, add saturated water vapor, set the temperature to 121℃, and sterilize for 15 minutes; after sterilization, use air back pressure to cool to room temperature, with a back pressure of 0.13MPa; place the cooled orange peel chili sauce in a cool and ventilated place for 24 hours to obtain the finished product.

[0079] Comparative Example

[0080] Raw material weight ratio

[0081] 70 parts chili peppers (35 parts red chili peppers, 21 parts small red chili peppers, 14 parts Erjingtiao chili peppers), 80 parts first-grade rapeseed oil, 26.6 parts garlic, 16 parts fermented black beans, 8.8 parts soy sauce, 38 parts white sugar, 72 parts salt, 3.2 parts chicken essence seasoning, 5.34 parts crushed peanuts, 5.34 parts sesame seeds, and 3.5 parts spices (0.7 parts star anise, 0.7 parts cinnamon, 0.7 parts Sichuan peppercorns, 0.7 parts bay leaves, and 0.7 parts fennel seeds).

[0082] Detailed preparation process

[0083] S1. Raw material pretreatment: Select chili peppers, remove the stems and seeds, rinse with clean water 3 times, and drain; peel and wash garlic, and mince it for later use; sift fermented black beans, crushed peanuts, and sesame seeds to remove impurities; mix spices for later use.

[0084] S2. Chili processing: Put the chilies into a crusher and crush them into chili flakes with a particle size of 1cm for later use.

[0085] S3. Stir-frying: Pour first-grade rapeseed oil into a hot wok. When the oil temperature reaches 100℃, add minced garlic and spices and stir-fry over medium heat for 5 minutes. Add chopped chili peppers and stir-fry over high heat for 15 minutes until the oil turns red. Add fermented black beans, sugar, salt, soy sauce, chicken bouillon seasoning, crushed peanuts, and sesame seeds to the wok and stir-fry over low heat for 5 minutes until well mixed.

[0086] S4. Filling: Scald the glass bottles with boiling water for 3 minutes and drain the water; let the stir-fried chili sauce cool naturally to 40℃ before filling, filling each bottle with 200g, and tighten the cap to seal.

[0087] S5. Sterilization and cooling: Place the sealed glass bottle in water, heat it in a water bath to 80°C, and keep it warm for 30 minutes; after removing it, let it cool naturally to room temperature, and store it in a cool and ventilated place to obtain the finished product.

[0088] Table 1: Comparison of Sensory Evaluation

[0089] Evaluation Project Example 1 Example 2 Example 3 Comparative Example Color (25 points) 23.8 23.2 24.0 20.5 Aroma (25 points) 24.5 23.8 24.8 19.2 Taste (25 points) 24.2 23.5 24.6 20.0 Flavor (25 points) 24.3 23.6 24.9 18.8 Total Score 96.8 94.1 98.3 78.5

[0090] Table 1 presents the sensory quality differences between the orange peel chili sauce of this invention and traditional chili sauce. Examples 1-3 are significantly superior to the comparative examples in all four dimensions: color, aroma, taste, and flavor. Among them, Example 3 has the highest total score, reaching 98.3 points. The products of the examples have a bright red color and a glossy sheen, combining the fragrance of green orange peel, the spiciness of chili peppers, and the complex aroma of spices. The taste is crisp, tender, mellow, and moderately spicy, with a rich flavor profile. In contrast, the comparative examples have a darker color, only possessing the aroma of chili peppers and spices, and a greasy taste with a monotonous flavor. This is due to the fact that this invention uses green orange peel as the core auxiliary ingredient. After scientific debittering and deastringency removal, the fruity aroma is perfectly integrated with the flavors of chili peppers, spices, and other raw materials. At the same time, the addition of white wine, syrup, and other ingredients harmonizes the taste, making the overall flavor more harmonious. The comparative examples, lacking green orange peel and related optimized ingredients, have significantly inferior sensory quality.

[0091] Table 2: Comparison of Nutritional Components and Shelf Life

[0092] Testing items Example 1 Example 2 Example 3 Comparative Example Vitamin C (mg / 100g) 28.5 26.3 30.2 8.6 Dietary fiber (g / 100g) 3.2 3.0 3.5 1.2 Flavonoids (mg / 100g) 156.8 142.5 168.3 45.2 6-month storage status Odorless, no separation Odorless, no separation Odorless, no separation Slight odor, slight separation 12-month storage status Odorless, no separation Odorless, no separation Odorless, no separation Obvious odor, severe separation Total microbial count (CFU / g) ≤10 ≤10 ≤10 860

[0093] Table 2 reflects the advantages of the product of this invention in terms of nutritional composition and storage stability. The vitamin C, dietary fiber, and flavonoid content of Examples 1-3 are significantly higher than those of the comparative example. Specifically, the flavonoid content of Example 3 reaches 168.3 mg / 100g, and the vitamin C content is 30.2 mg / 100g. This is because the green orange peel is rich in these nutrients, and the preparation process of this invention can retain their activity to the maximum extent. Regarding shelf life, the products of the examples showed no off-odor or stratification after 12 months of storage, and the total microbial count met national standards. In contrast, the comparative example showed a slight off-odor and stratification after 6 months, and severe spoilage after 12 months, with the total microbial count exceeding the standard. This is due to the high-pressure steam sterilization process, hot filling, and vacuum sealing technology of this invention, which effectively kills microorganisms and prevents the invasion of external microorganisms. The comparative example, however, only used simple water bath sterilization and ordinary sealing, resulting in insufficient storage stability.

[0094] Table 3: Comparison of the Influence of Key Process Parameters

[0095] Process parameters Example 3 (Optimized Parameters) Control group (deviation parameter) Differences in performance Dosage of boiling water for removing bitterness from green tangerine peel 5 times the weight 2 times the weight The control group had a noticeable bitter taste. Stirring frequency during frying 45 times / minute 20 times / minute The control group had localized sticking to the pan and insufficient aroma. Filling temperature 75℃ 40℃ The total number of microorganisms in the control group was higher. Sterilization temperature and time 121℃ / 15 minutes 100℃ / 10 minutes The shelf life of the control group was shortened to 6 months.

[0096] Table 3 illustrates the optimized effects of the key process parameters of this invention. Using sufficient boiling water to remove bitterness from the green tangerine peel thoroughly eliminates the astringent taste; the high stirring frequency during stir-frying prevents the raw materials from sticking to the pan, ensuring full aroma release; and the high filling temperature and standardized sterilization process effectively guarantee product hygiene, safety, and shelf life. In contrast, the control group, deviating from the optimized parameters, exhibited problems such as residual bitterness, insufficient aroma, excessive microorganisms, and shortened shelf life. This fully demonstrates the scientific validity and rationality of the process parameters in this invention, which are crucial for ensuring product quality.

[0097] refer to Figure 2 The sensory advantages of the product of this invention are demonstrated. Examples 1-3 scored significantly higher than the comparative examples in terms of color, aroma, taste and flavor. This is because the green tangerine peel, after being debittered, works synergistically with spices, liquor and other ingredients to form a rich flavor system. In contrast, the comparative examples lacked core auxiliary ingredients and optimized formulas, resulting in inferior sensory quality.

[0098] refer to Figure 3 This demonstrates the product's nutritional advantages. In Examples 1-3, the addition of green tangerine peel resulted in significantly higher levels of vitamin C, dietary fiber, and flavonoids compared to the control group, achieving nutritional balance and simultaneously enabling the resource utilization of green tangerine peel, thus addressing the issue of nutritional monotony in traditional chili sauces.

[0099] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art 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 appended claims and their equivalents.

Claims

1. A type of orange peel chili sauce, characterized in that, It is composed of the following ingredients by weight: 7.5-22.3 parts fresh green tangerine peel, 37-110 parts chili peppers, 40-120 parts first-grade rapeseed oil, 2.8-8.4 parts oyster sauce, 13.3-39.9 parts garlic, 8-24 parts fermented black beans, 4.4-13.2 parts soy sauce, 19-57 parts white sugar, 36-108 parts salt, 4.2-12.6 parts compound seasoning, 3.5-10.4 parts spices, 1.6-4.8 parts chicken essence seasoning, 0.133-0.399 parts Sichuan peppercorn oil, 2.67-8 parts crushed peanuts, and 2.67-8 parts sesame seeds; the compound seasoning includes fresh spicy sauce seasoning and umami seasoning.

2. The orange peel chili sauce according to claim 1, characterized in that, It also includes 0.5-2.5 parts of baijiu (Chinese liquor) and 3-9 parts of syrup; the baijiu should be baijiu with an alcohol concentration of 55% vol or higher.

3. The orange peel chili sauce according to claim 1, characterized in that, It also includes 0.8-2.4 parts onion powder and 0.6-1.8 parts ginger powder.

4. The orange peel chili sauce according to claim 1, characterized in that, Fresh green tangerine peel is made from the peel of mandarin oranges, which are free from pesticide residues, rot, and pests and diseases. The peel of Nanfeng mandarin oranges is preferred; the peel thickness is 0.2-0.5cm.

5. The orange peel chili sauce according to claim 1, characterized in that, The chili peppers used are one or more of the following: red chili peppers, small red chili peppers, or Erjingtiao chili peppers, with small red chili peppers accounting for 20-50% of the total weight of the chili peppers; the moisture content of the chili peppers is ≤12%, and the spiciness is ≥30000 SHU.

6. The orange peel chili sauce according to claim 1, characterized in that, The spices consist of 1.33-3.99 parts onion, 1.33-3.99 parts scallion, 0.133-0.399 parts star anise, 0.133-0.399 parts cinnamon, 0.133-0.399 parts rosemary, 0.133-0.399 parts bay leaf, 0.133-0.399 parts long pepper, and 0.133-0.399 parts cardamom.

7. A method for preparing tangerine peel chili sauce, used to prepare the tangerine peel chili sauce according to any one of claims 1-6, characterized in that, Includes the following steps: S1. Raw material pretreatment: Select fresh green orange peel, remove impurities, stems and rotten parts, rinse with clean water 3-5 times, and drain the water; Select chili peppers, remove the stems and seeds, rinse them with clean water, and drain. Peel and wash the garlic, scallions, and onions, then chop them into small pieces and set aside. Sieve the fermented black beans, crushed peanuts, and sesame seeds to remove impurities and set aside. S2. Removing bitterness and astringency from green tangerine peel: Boil the pre-treated green tangerine peel in boiling water for 10 minutes, remove it and immediately rinse it in cooling water for 20 minutes, then drain the water; place the green tangerine peel in a tray and put it in a steamer, set the temperature to 120℃ and steam for 1 hour, remove it and let it cool, then put it in a drying tray and put it in a dryer, dry at 60℃ for 12 hours; after drying, remove it and soak it in water for 20 minutes, drain the water and cut it into 0.2-0.3cm small pieces for later use; S3. Chili processing: Put the drained chilies into a crusher and crush them into chili flakes with a particle size of 0.5-1cm, or chop them into chili powder with a knife for later use; S4. Spice processing: Mix the star anise, cinnamon, rosemary, bay leaves, sapwood, and cardamom, grind them, and pass them through an 80-mesh sieve to obtain spice powder; chopped onions and scallions are prepared separately; S5. Stir-frying: Heat a wok and pour in first-grade rapeseed oil. When the oil temperature reaches 80℃, add the spice powder and chopped onions and scallions. Stir-fry over low heat for 5-10 minutes until fragrant. When the oil temperature reaches 100℃, add the minced garlic and stir-fry over medium heat for 8-15 minutes until the garlic turns slightly yellow. Add the chopped chili peppers and stir-fry over medium heat for 8-15 minutes until the oil turns red. Add the chopped tangerine peel and stir-fry over medium heat for 5-8 minutes until the chili peppers are half-dry. S6. Seasoning: Add fermented black beans, white sugar, salt, soy sauce, compound seasoning, oyster sauce, chicken essence seasoning, crushed peanuts and sesame seeds to the wok, turn to low heat and stir-fry for 8-10 minutes; if adding white wine, corn syrup, onion powder or ginger powder, add it at this time and continue to stir-fry for 3-5 minutes; S7. Filling: Place the glass bottles and caps in the sterilization room in advance and sterilize them for 30 minutes using ultraviolet lamps or ozone. Fill the sterilized glass bottles with the stir-fried orange peel chili sauce while it is still hot. The filling temperature should not be lower than 60℃. After filling, immediately vacuum seal the bottles with a vacuum degree of 0.06-0.08MPa. S8. Sterilization and cooling: Place the sealed glass bottle into a sterilizer and sterilize it at 121°C for 15 minutes using high-pressure steam sterilization. After sterilization, if the sterilization temperature is higher than 121°C, use air back pressure to cool it to room temperature. Store the cooled orange peel chili sauce in a cool and ventilated place to obtain the finished product.

8. The method for preparing orange peel chili sauce according to claim 7, characterized in that, During the process of removing bitterness and astringency from the S2 green tangerine peel, the amount of boiling water added should be 3-5 times the weight of the green tangerine peel, and the amount of cooling water added should be 10-15 times the weight of the green tangerine peel. When steaming, ensure that the green tangerine peel is evenly spread on the tray with a thickness of no more than 2cm to ensure uniform heating. During the drying process, turn the green tangerine peel over every 3 hours.

9. The method for preparing orange peel chili sauce according to claim 7, characterized in that, During the S5 cooking process, when stir-frying the spices over low heat, you need to stir constantly at a frequency of 30-50 times per minute; when stir-frying the minced garlic, control the oil temperature at 100-110℃; after adding the chopped chili, keep the heat on medium and stir-fry at a steady pace.

10. The method for preparing orange peel chili sauce according to claim 7, characterized in that, During the S7 filling process, after sterilization, the glass bottles and caps must be cooled to room temperature in a sterile environment before filling; during filling, the sauce level should be 1-2 cm away from the bottle opening; after S8 sterilization, microbial indicators should be checked, with a total bacterial count ≤10 CFU / g, a total mold and yeast count ≤1 CFU / g, and no pathogenic bacteria detected; the finished product should be stored in an environment below 25℃ and with a relative humidity ≤60%.

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