192 results about "Chilli con carne" patented technology

The invention discloses a salt-tolerant staphylococcus warneri strain WB224, and the preservation registration number of the salt-tolerant staphylococcus warneri strain WB224 is CGMCC No: 28260. The invention also discloses two applications of the strain WB224: 1, the strain WB224 is applied to thick broad-bean sauce flavored fermented foods (thick broad-bean sauce, chilli sauce and fermented soya beans); and 2, application in improvement of acid soil. The strain WB224 is obtained from a fermented food Pixian thick broad-bean sauce, the coagulase reaction is negative, the strain has the characteristics of strong stress resistance and high salt resistance, the formation of flavor substances such as esters and alcohols in the thick broad-bean sauce flavor fermented food can be obviously promoted, and the flavor of a product is effectively improved. Meanwhile, the acid soil with the pH value of 4.5-5.0 can be improved to a subacid environment with the pH value of 6.0-6.5; the effect is lasting and stable, and secondary pollution is avoided. The method has dual application values of food fermentation and soil improvement, so that the method has a wide industrial application prospect.

The invention discloses a chilli sauce fermentation device with an intelligent temperature control function, and relates to the technical field of chilli sauce processing, the chilli sauce fermentation device comprises a fermentation barrel, a stirring unit, a temperature control unit, an exhaust unit and a defoaming unit, the fermentation barrel is used for installing and fixing the stirring unit, the temperature control unit, the exhaust unit and the defoaming unit, the stirring unit is used for stirring chilli sauce, and the defoaming unit is used for defoaming the chilli sauce. The temperature control unit is used for adjusting the stirring speed and the stirring range, the exhaust unit is used for exhausting gas generated at high temperature, the defoaming unit is used for eliminating bubbles generated in the fermentation process, in the fermentation process of the chili sauce in the fermentation barrel, the chili sauce is fully stirred through the stirring unit, and the stirring range and the stirring speed at different temperatures are adjusted through the temperature control unit; gas is exhausted through the exhaust unit, and bubbles are eliminated through the defoaming unit, so that the fermentation efficiency and quality of the chili sauce are improved.

The invention relates to the field of food processing, and particularly discloses a high-nutrition chili sauce and a preparation method thereof. Comprising the following raw materials in parts by weight: 60-80 parts of chilies, 40-50 parts of agrocybe cylindracea particles, 1.5-2.5 parts of a fermented microbial bacterial solution, 3-5 parts of fresh ginger, 1-3 parts of garlic, 20-25 parts of longan aril, 10-15 parts of asparagus, 5-8 parts of crushed peanuts, 3-6 parts of white sesame seeds and 2-4 parts of condiments. The fermentation microorganism bacterial liquid comprises a lactobacillus plantarum bacterial liquid and a Wickerhamomyces anomalus bacterial liquid in a mass ratio of (2-4): (1-1.5). The high-nutrition chili sauce has the advantages of being long in preservation time and mellow and rich in taste and texture.

The invention belongs to the field of food production and processing, and requests to protect a production process of compound lactobacillus fermented chilli sauce and a method for preparing sour soup, fresh red chilli is used as a main raw material, and the chilli sauce raw material is prepared by cleaning, selecting, crushing, preheating, grinding, pulping, adding or not adding edible glacial acetic acid or citric acid, concentrating, sterilizing and aseptically filling; performing blending and temporary storage, pre-sterilization, cooling, compound lactobacillus strain pre-dissolution, feeding, stirring, fermentation, re-sterilization and sterile filling to obtain the compound lactobacillus fermented chilli sauce, and blending the compound lactobacillus fermented chilli sauce with fermented tomato sauce, edible oil and the like to obtain the sour soup. Industrial compound lactic acid bacteria are adopted, various organic acids, amino acids and the like are generated through metabolism, the fermented chili sauce is endowed with unique sour and fragrant flavor, the taste is mellower, and the fermentation process is controllable and stable; meanwhile, the prepared fermented chilli sauce is innovatively applied to sour soup products, the standardization degree of the products is high, and the production efficiency is improved.

The invention discloses a chili sauce high-temperature sterilization device based on a viscous medium. The chili sauce high-temperature sterilization device comprises a rack, a sterilization cylinder, a multi-section heating mechanism, a stirring mechanism, a feeding assembly, a discharging assembly, a condensation cooling mechanism and an extrusion mechanism. The sterilization cylinder is fixed above the rack, the multi-section heating mechanism surrounds the outer side of the sterilization cylinder, and regional accurate heating is realized through steam jacket and infrared radiation composite temperature control; the stirring mechanism adopts variable-pitch anti-sticking blades to forcibly mix and push materials; the condensation cooling mechanism rapidly cools the sterilized product through a water cooling interlayer, and the discharging compactness is controlled by combining a conical extrusion head with an adjustable gap. The device solves the problems of non-uniform heating, high heat damage rate and low cooling efficiency of the high-viscosity chilli sauce, reduces the loss of thermosensitive components while ensuring the sterilization uniformity (the temperature difference is less than or equal to + / -1 DEG C), and is suitable for continuous and low-energy-consumption industrial production.

The utility model belongs to the technical field of chili sauce vending machines, and provides a fresh ground chili sauce self-service vending machine which comprises a cabinet, and a feeding bin mechanism, a seasoning bin mechanism, a grinding and mixing mechanism and an extrusion bin mechanism are arranged in the cabinet. A feeding opening is formed in the top of the machine cabinet, an overhead door is arranged on the feeding opening, and the feeding opening communicates with the feeding bin mechanism. An operation screen is arranged at the upper part of the front side of the cabinet; a feeding bin mechanism is arranged on the upper portion of an inner cavity of the machine cabinet. The scheme provides the making and selling all-in-one machine for the pinched chilli sauce, automatic making of the pinched chilli sauce can be achieved, field production can be conducted only by preparing prefabricated materials in advance and putting the prefabricated materials into the machine, the whole production process of raw material adding, grinding and mixing, finished product extruding and finished product filling is achieved, and only chilli sauce needs to be contained on site; the making of the pepper-pinched sauce is standardized and public, and customers can pay attention to the making process of the pepper-pinched sauce in real time, so that the pepper-pinched sauce is safer and more relieved.

The utility model discloses a dehydrator for producing chili sauce. The dehydrator comprises a shell, a dehydrating tank is arranged at the top of the shell, a dehydrating frame is arranged in the dehydrating tank, a fixing rod is fixedly connected to the bottom of the dehydrating frame, a cleaning frame is arranged in the dehydrating frame, and a plurality of scrapers are fixedly connected to the cleaning frame. Through cooperative use of the shell, the dehydration frame, the fixed rod, the scraper blade, the device groove, the rotating shaft, the fixed groove and other structures, the chili sauce can be stirred by the cleaning frame and the scraper blade in the chili sauce dehydration process, part of the chili sauce is prevented from abutting against the inner wall of the dehydration frame all the time, the chili sauce dehydration efficiency is improved, and after the chili sauce dehydration is completed, the chili sauce can be stirred by the cleaning frame and the scraper blade. According to the chilli sauce dewatering device, adhered chilli sauce can be scraped into the dewatering frame, then the dewatering frame and the chilli sauce can be conveniently taken out of the dewatering tank, the chilli sauce in the dewatering tank can be rapidly discharged, the discharging efficiency of the chilli sauce is improved, and then the overall dewatering efficiency of the chilli sauce is improved.

The utility model provides a chilli sauce raw material stirring machine which comprises a machine base, a fixing base is installed in the center of the top of the machine base, a material frame is rotationally connected to the position, located on the outer side of the fixing base, of the top of the machine base, a driving mechanism is arranged between the material frame and the machine base, and a cover plate is meshed with one side of the top of the material frame. A baffle is hinged to one side of the cover plate, the baffle and the cover plate block the top of the material frame, a driving motor is arranged in one side of the machine base, and the output end of the side face of the driving motor is connected with a stirring shaft. Compared with the prior art, the pepper stirring device has the advantages that due to the design of the driving mechanism, the stirring shaft and the stirring blades, uniform stirring work of pepper raw materials in the material frame can be achieved, meanwhile, due to the design of the connecting mechanism, different stirring blades can be replaced on the stirring shaft according to different stirring requirements, and the stirring efficiency is improved. And different stirring operations are performed.

The invention relates to the technical field of fermented food, in particular to compound fermented chili sauce and a preparation method thereof. The composite fermented chili sauce is prepared from the following raw materials: 45%-55% of fresh chili sections, 25%-35% of dried chili sections, 5%-10% of white spirit, 2%-5% of edible salt, 3.5%-6.5% of auxiliary seasoning and 0.4%-1.6% of a regulating additive. The compound fermented chilli sauce forms synergy from three aspects of peppery taste dimension, aroma dimension and taste sense dimension, and finally realizes richness and harmony improvement of flavor, and avoids single pungency or single seasoning.

The utility model discloses chilli sauce crushing and mixing equipment. The chilli sauce crushing and mixing equipment comprises a mixing barrel, the mixing barrel is provided with a discharge hole; the crusher is arranged at the upper part of the connector; a feeding hole is formed in the upper part of the crusher; the stirring device is rotatably arranged in the center of the interior of the mixing barrel; the stirring device comprises a stirring roller; stirring blades are arranged on the stirring roller; a connecting rod is transversely arranged in the middle of the stirring roller; a scraping plate is arranged on the connecting rod; a motor is arranged at the bottom of the mixing barrel; the output end of the motor is in transmission connection with the stirring roller through the reduction gearbox. By arranging the stirring blades which are arranged in a mirror image mode, when the feeding operation is carried out, the stirring roller is rotated clockwise, at the moment, sauce at the bottom can surge upwards due to the angles of the blades, sauce at the top can also be pressed to the bottom by the blades, and the stirring effect can be improved; when discharging is needed, the stirring roller is rotated reversely, at the moment, the sauce at the bottom is extruded and pushed out by the blades, and the sauce at the top is deposited downwards due to the weight.

The invention discloses a fermentation and separation device for chili product preparation, and relates to the technical field of fermentation equipment, the fermentation and separation device comprises a fermentation tank and a tank cover, the fermentation tank is provided with a control device, the fermentation tank is provided with a liquid discharge pipe communicated with the interior of the fermentation tank, the liquid discharge pipe is provided with a liquid discharge valve electrically connected with the control device, and the liquid discharge valve is connected with the control device. A plurality of uniformly distributed built-in grooves are formed in the fermentation tank, the separation barrel is arranged in the fermentation tank, the connecting frame is fixedly arranged on the separation barrel, the lifting mechanism and the stirring mechanism are arranged in the fermentation tank, and the driving part is arranged on the fermentation tank. According to the device, the lifting mechanism is arranged, so that the device can lift the separation barrel after the chili sauce is fermented, the primary separation of the chili sauce and the fermentation liquor is completed, and compared with manual separation by workers at present, the device improves the primary separation efficiency of the chili sauce and the fermentation liquor to a certain extent.

The invention discloses pepper product processing equipment, and relates to the technical field of pepper processing, the pepper product processing equipment comprises a crushing cylinder and a stirring and mixing cylinder, the stirring and mixing cylinder is arranged at the bottom of the crushing cylinder, the pepper product processing equipment further comprises an acceleration feeding mechanism and an auxiliary material collision mechanism, and the acceleration feeding mechanism is arranged at the top of the crushing cylinder; a first collided piece matched with the accelerated feeding mechanism is arranged at the top in the crushing barrel, and the accelerated feeding mechanism is used for pushing the chili fruits to collide with the first collided piece; and the auxiliary collision mechanism is arranged at the bottom of the first collided piece. Chili fruits are impacted and pushed into the crushing barrel at a high speed through the accelerated feeding mechanism and impacted to a first impacted part to achieve primary impact, the chilli fruits after primary impact fall down and then are impacted for the second time through the auxiliary impact mechanism, the overall structure and the cell wall structure of chilli are damaged, and the fermentation quality and efficiency are improved conveniently; the finished product quality of the fermented chilli sauce is integrally improved.

This invention discloses a chili sauce filling device with high-temperature sterilization, relating to the field of chili sauce filling. It includes a machine body and a sterilization module. The machine body houses a drive mechanism. The sterilization module contains a preheating mechanism and a sterilization mechanism arranged sequentially. An auxiliary mechanism is located inside the sterilization module corresponding to the output end of the drive mechanism. A filling mechanism is located at the bottom of the sterilization module. A heat-insulating zone is formed between the sterilization mechanism and the sterilization module. This invention achieves efficient sterilization and energy utilization of chili sauce through a tiered sterilization structure combined with waste heat recovery design. The preheating mechanism uses high-temperature steam generated during the sterilization process to preheat the chili sauce evenly, which, combined with the water bath sterilization mechanism, achieves continuous and stable high-temperature sterilization, significantly improving the sterilization effect and food safety level of the sauce. Simultaneously, waste heat circulates within the heat-insulating zone through insulated pipes, reducing heat loss and improving the energy utilization rate of the equipment.

The utility model relates to the technical field of chilli sauce production, in particular to a chilli sauce smashing device which comprises a smashing box, a first smashing assembly and a second smashing assembly, a partition plate is vertically arranged in the smashing box and divides the smashing box into a smashing cavity and a lifting cavity, and a filter plate is arranged on the lower portion of the smashing box. And the filter plate is located on the lower portion of the smashing cavity and the lower portion of the lifting cavity, a first smashing assembly and a second smashing assembly are sequentially arranged in the smashing cavity from top to bottom, a lifting assembly is arranged in the lifting cavity, and a material pushing assembly is arranged on the side, away from the lifting cavity, of the smashing cavity. Secondary smashing of the peppers is achieved, and the smashing effect of the peppers is improved; and through the arrangement of the lifting mechanism, the crushed materials are carried, manual hand touch is reduced, chilli is reduced, seeds in the chilli can be screened again, and the cleanliness of the chilli is improved.

The invention belongs to the technical field of material crushing, and particularly relates to a food material wall breaking machine for fresh chilli sauce production based on an energy-saving motor, the food material wall breaking machine comprises a wall breaking tank and a tank cover, a controller is arranged on one side of the wall breaking tank, a feeding hopper is inserted in one side of the top of the tank cover, and the food material wall breaking machine further comprises two supporting sleeves, the two supporting sleeves are fixedly arranged on the lower side of the inner wall of the wall breaking tank, the two supporting sleeves are both rotationally connected with supporting shafts, the two supporting shafts are both provided with axle distance adjusting mechanisms, the two axle distance adjusting mechanisms are both provided with a plurality of smashing cutter sets, and the multiple smashing cutter sets located on the two sides of the interior of the wall breaking tank are staggered. Under the condition that the load of the driving motor is not increased, the wall breaking and crushing efficiency of peppers is improved, unnecessary time waste is reduced, the energy consumption of the driving motor is indirectly reduced, meanwhile, the distance between cutters can be automatically adjusted and controlled according to the pepper crushing process, and the crushing effect is good.

The present application relates to food processing control technical field, disclose a kind of chili sauce processing multi-equipment linkage program control system and method, system includes: main control module, crushing module, boiling module, auxiliary material module and filling module.Estimating unit extracts stirring electrical parameter and calculates equivalent rheological resistance gradient, combined with heating parameter to calculate compensation type effective evaporation enthalpy change index.Scheduling unit compensates crushing frequency according to the slope of resistance gradient in the early stage of boiling;Relaxation time is extracted using step pulse response to modify enthalpy change index in the moisture evaporation stage;Resistance gradient and enthalpy change index are two-dimensionally mapped to trigger auxiliary material handover, and heating opening is limited using mechanical heat equivalent;Before discharging, build cooling observation window to obtain heat-sensitive coupling coefficient, and accordingly grade adjust pipeline heat tracing and filling servo parameters.The present application converts electrical and thermal parameters into material rheology and enthalpy state, realizes cross-process adaptive collaboration of whole processing flow, and improves product consistency.

This utility model provides a sterilization device for chili sauce processing, belonging to the field of chili sauce processing technology. It includes a base, with a water bath fixed to the upper surface of the base. A heating element is installed on the side wall of the water bath. A fixed frame extending directly above the water bath is fixed to one end of the upper surface of the base. A vertically movable sealing cover is provided at the lower top of the fixed frame. A vertically movable placement basket is movably connected to the lower surface of the sealing cover and is placed inside the water bath. A rotatable rotating component is provided on the bottom surface of the water bath, and a positioning groove is provided at the bottom of the placement basket, vertically engaging with the rotating component. This utility model not only facilitates the placement and removal of containers containing chili sauce but also ensures uniform high-temperature sterilization, avoiding uneven local temperatures that could affect the sterilization effect and the quality of the chili sauce, resulting in good overall performance.

The invention provides a manufacturing method of fried chicken with buckwheat. The manufacturing method comprises the following steps: a first stage of burying chicken which is cut into a certain size and is processed in impurity-removed sauce to remove foreign flavor; a second stage of blanching the chicken from which the foreign flavor is removed in boiling water for 1-3 times; a third stage of removing moisture from the scalded chicken; a fourth stage of applying a fried coat to the chicken from which the moisture is removed; a fifth stage of frying the fried chicken with oil at a temperature of 170 DEG C for 7 minutes; in the sixth stage, the buckwheat mixed sauce is mixed on the fried chicken, the fried buckwheat is crushed by the buckwheat mixed sauce through a crushing machine, and 100 parts of the crushed buckwheat is added into the fried chicken; the sauce is prepared from the following raw materials in parts by weight: 100 parts of mixed water, 10-20 parts of syrup, 5-10 parts of tomato sauce, 10 parts of chili sauce, 10 parts of mixed seasoning, 3-5 parts of fragrant rice oil, 5 parts of jade-fold oil, 10 parts of tomato sauce, 2 parts of onions, 1 part of soy sauce, 2 parts of soy sauce, 1 part of curry, 0.5 part of L-sodium glutamate, 0.5 part of agricultural processed products, 0.5 part of fresh ginger and 0.3 part of red pepper extract pigment.

The utility model discloses an oil storage tank for chilli sauce production, which comprises a tank body, the top of the tank body is fixedly communicated with an exhaust pipe, the tank body is provided with a feed pipe and a discharge pipe, the feed pipe and the discharge pipe are both provided with electromagnetic valves, the inside of the tank body is connected with a piston I in a sliding manner, and the piston I is connected with a piston II in a sliding manner. And the outer surface of the tank body is fixedly connected with a bracket. Through the arrangement of the tank body, the conveying pipe, the second piston, the rack, the check valve, the motor, the one-way valve and the like, when chilli sauce extracted from one quantifying tank is discharged and filled, the other quantifying tank synchronously extracts the chilli sauce from the tank body and performs quantifying work, so that the filling process of the chilli sauce is more uniform, and the filling efficiency of the chilli sauce is improved. According to the chili sauce quantitative filling device, the function of continuous quantitative discharging is achieved, the problem that after chili sauce is poured into the quantitative tank again and quantification is completed, discharging and filling work can be conducted again is solved, and then the quantitative filling efficiency of the chili sauce is improved.

The utility model discloses a stirring device for processing chilli sauce, which comprises a stirring chamber, two sides of the stirring chamber are provided with mounting grooves, rotating discs are slidably arranged on the mounting grooves, the outer side of the stirring chamber is provided with an annular limiting ring for limiting the rotating discs from leaving the mounting grooves, the limiting ring is slidably connected with the rotating discs, and the rotating discs are provided with clamping grooves. A motor is mounted on the side of the stirring chamber, a clamping block is connected to the output end of the motor through a rotating shaft, a clamping groove is formed in the clamping block and connected with a mounting part of a stirring frame through a positioning bolt, a stirring part is arranged on the stirring frame, and the stirring part penetrates through the rotating disc to enter the stirring chamber. The rotatable and detachable rotating disc is arranged, and the stirring frame is arranged, so that the stirring device can be conveniently mounted on the rotating disc and the motor to stir materials in the stirring chamber.

The invention relates to the technical field of raw material production of chilli sauce, in particular to an auxiliary high-temperature sterilization device for chilli sauce processing. The invention provides an auxiliary high-temperature sterilization device for chilli sauce processing, which comprises a sterilization frame, a driven shaft and a driving shaft are rotationally connected to the sterilization frame, a belt I is connected between the driven shaft and the driving shaft, a push plate with adjustable height is arranged on the sterilization frame, a punching part controlled to move is arranged on the sterilization frame, and a punching hole is formed in the punching part. A microwave sterilizer is arranged on the sterilization frame, a powder raw material is conveyed through a first belt and pushed to be uniform in thickness through a push plate, a regular hole array is formed in the powder raw material under the action of a punching piece, and the punched powder raw material enters the microwave sterilizer to be sterilized and disinfected, so that microwave energy distribution is optimized; and finally, after sterilization, the powder raw materials are cooled through the air cooling section and then enter a sterile filling station.

1. Name of the product of this design: packaging bottle (chili sauce). 2. Purpose of this design product: This design product is used to hold chili sauce. 3. The design key point of this appearance design product lies in the shape. 4. The picture or photo that best illustrates the design points: three-dimensional picture. 5. The rear view, left view and right view are the same as the front view, so they are omitted.

The utility model discloses a refrigerated dryer for chilli sauce production, which comprises a refrigerated dryer, and an auxiliary feeding structure is arranged on the lower portion of a feed inlet of the refrigerated dryer. The auxiliary feeding structure comprises a base plate, a side plate, a limiting sliding groove, a movable plate, a feeding plate, a connecting frame, a sliding plate, a first connecting shaft, a vertical limiting wheel, a fixed plate, a second connecting shaft and a transverse limiting wheel, and a material supporting roller structure is fixedly installed at the front end of the outer surface of the upper end of the feeding plate. According to the freezing type drying machine for chilli sauce production, the arranged auxiliary feeding structure is convenient for assisting workers in feeding, the feeding efficiency is improved, and the physical power consumption of the workers is reduced.

The utility model discloses sterilization equipment for chilli sauce production, and relates to the technical field of chilli sauce production. Comprising an outer cylinder, a feeding pipe is fixedly installed on the left side wall, close to the upper side, of the outer cylinder, a first sealing cover is installed on the feeding pipe in a threaded mode, an inner cylinder is fixedly installed on the lower side wall of the outer cylinder, the lower surface of the inner cylinder is inserted into the lower side of the outer cylinder, a feeding mechanism is arranged on the lower side wall of the inner cylinder, and a discharging pipe is fixedly installed on the left side wall, located on the lower side of the outer cylinder, of the inner cylinder; a second sealing cover is installed on the discharging pipe in a threaded mode, and feeding ports are formed in the positions, corresponding to the inner wall of the lower side of the outer cylinder, of the peripheral side wall of the inner cylinder. According to the chilli sauce sterilization device, chilli sauce at the bottom is turned upwards, the sterilization mechanism can rotate in a reciprocating mode, and therefore the chilli sauce can be better and comprehensively sterilized, the sterilization effect is better, the sterilized chilli sauce can be rapidly discharged through reverse rotation of the feeding mechanism, discharging is smoother, blockage is not prone to occurring, and use is facilitated.

The utility model discloses a dehydration device for chilli sauce processing, which comprises a base, a support frame and a dehydration cylinder, the center of the top end of the base is rotatably connected with a bottom frame, the top end of the bottom frame is fixedly connected to the outer wall of the dehydration cylinder, the inner side wall of the dehydration cylinder is fixedly connected with two limiting strips, and the inner side of the dehydration cylinder is vertically and slidably connected with a lifting frame; a third electric push rod is fixedly connected between the bottom of the lifting frame and the bottom frame below the lifting frame, a filter screen is fixedly connected to the top end of the lifting frame, and adjusting frames are fixedly connected to the positions, on the left side and the right side of the bottom frame, of the top end of the base. Threaded blocks penetrate through the two sides of the surface of the two-way lead screw and are in threaded connection with the two sides of the surface of the two-way lead screw, a discharging plate is fixedly connected to the top ends of the threaded blocks, and a second servo motor is fixedly connected to the surface of the outer end of one adjusting frame. According to the chilli sauce discharging device, chilli sauce is pushed to be discharged by arranging the lifting frame capable of ascending and descending, the inner wall of the discharging barrel is scraped clean, and the discharging efficiency is improved.

The utility model relates to the technical field of chilli sauce production and processing, in particular to a stirring structure of chilli sauce fermentation equipment, which comprises a fermentation barrel, a barrel cover, a stirring component, a sealing component and a cleaning component, the barrel cover is arranged above the fermentation barrel, the stirring component comprises a motor, a rotating rod, stirring blades, a heating rod and a pitched roof, the motor is fixedly arranged below the fermentation barrel, and the stirring blades are arranged on the rotating rod. The rotating rod penetrates through the fermentation barrel and is rotationally connected with the fermentation barrel, one end of the rotating rod is fixedly connected with the output end of the motor, the stirring blades are fixedly installed on the periphery of the rotating rod, the heating rod is arranged in the stirring blades, and an inclined top is arranged above the stirring blades; the rotating rod is driven by the motor to rotate, the stirring blades can be driven to stir chilli sauce, the rotating rod and the stirring blades are hollow, the heating rod can be installed, all positions of the chilli sauce can be heated through the heating rod in the stirring process, the chilli sauce is heated more evenly, and the fermentation quality is guaranteed.

The invention discloses a lactobacillus brevis strain D15 for salt-reduced Pixian thick broad-bean sauce and application of the lactobacillus brevis strain D15. The preservation registration number of the strain D15 is CGMCC (China General Microbiological Culture Collection Center) No: 27698. The botanical classification of the strain D15 is short-growth-promoting lactobacillus in the bacterial field, the phylum of Thyrium, the Bacillus, the Lactobacillus, the Lactobacillus family and the Lactobacillus genus, and the Latin literature name of the strain D15 is Levibacillus brevis D15. The application of the strain D15 is as follows: firstly, the strain D15 is applied to preparation of salt-reduced Pixian thick broad-bean sauce; 2, application in preparation of salt-reduced chilli sauce; and 3, application in preparation of the salt-reduced broad bean sauce. After inoculation optimization is carried out on chili embryos or broad bean embryos by using the strain D15 disclosed by the invention, a salt-reduced fermentation system which takes chili and broad beans as raw materials and is under low salinity can be kept stable, the pH value is 4.2-4.5, and rancidity of the prepared fermented food is avoided; the enzyme activity can be obviously promoted, the fermentation time is shortened, the preparation cost is reduced, the flavor quality of the Pixian thick broad-bean sauce, the chili sauce and the broad bean sauce is obviously improved, and the industrial application value of the Pixian thick broad-bean sauce is obviously improved.

The invention discloses a seasoning bag applied to normal-temperature water brewing instant noodles. The seasoning bag comprises 5 g of sesame oil, 1 g of sesame, 8.5 g of chili oil, 0.4 g of spiced salt and 2.5 g of light soy sauce which are in a spicy taste. The sesame paste taste comprises 2.5 g of sesame oil, 0.5 g of sesame, 2.7 g of chili sauce, 8.5 g of sesame paste, 1.5 g of vinegar and 1.5 g of light soy sauce; the fresh and fragrant taste is as follows: 0.5 g of sesame, 2.0 g of vinegar, 1.5 g of light soy sauce and 1.0 g of sesame oil. Experimental verification and sensory evaluation scoring prove that the seasoning bag has good solubility in normal-temperature water, is not easy to layer or precipitate, has good taste and has high sensory evaluation for eaters. Meanwhile, the instant noodles prepared by adopting the preparation method disclosed by the invention take the tofu skin as a main raw material, can be quickly brewed under water at normal temperature through physical modification without chemical additives, meanwhile, the nutritional advantages of high protein, high calcium and high vitamin E of the tofu skin are reserved, and the instant noodles have rich fragrance and moderate soft and hard taste after being brewed.

The invention discloses a chilli sauce and a preparation method thereof, the chilli sauce is prepared by careful blending and scientific cooking with fresh chilli, soybeans, peanut kernels and the like as main raw materials; the chili sauce is bright red and glossy in color, rich in fragrance, spicy, delicious and palatable in taste, fine and uniform in texture, rich in nutrition, rich in protein, vitamins and minerals, and capable of meeting the health requirements of human bodies; the making method is simple and easy to implement, does not need complex equipment, is low in cost, is convenient for making in families or small processing factories, has strong competitiveness in the market due to the unique taste and rich nutrition, meets the taste requirements of different consumers, and has wide market prospects and commercial values. The chilli sauce provided by the technical scheme and the preparation method thereof are delicious and healthy, and are a practical and economical seasoning choice.

The application discloses a chili sauce bottle conveying device for chili sauce production and processing, and relates to the technical field of conveying devices, in particular to the chili sauce bottle conveying device. The right side of the lower end face of the first chain plate and the second chain plate is fixedly provided with a guide rail, the lower end of the guide rail is engaged with a chain wheel, the outer wall of the front end of the chain wheel is fixedly provided with an annular block, the outer wall of the annular block is equidistantly provided with a plurality of magnetic attraction components, and the front face of the first chain plate and the second chain plate is fixedly provided with a detection component. The magnetic attraction component and the detection component are adopted to solve the problem that the hinge shaft and the guide rail are easily worn in the chili sauce bottle conveying process, which can cause the bottle body to be tilted, the distance between the pin shaft and the guide rail is monitored by monitoring the change of the magnetic attraction distance, the wear hidden danger is accurately monitored in real time, the working condition interference is filtered to avoid misjudgment, and the magnetic attraction component is used to provide more stable transmission when the wear is in the initial stage, and the adjacent two chain plates are driven by the chain wheel after being adsorbed by the magnetic attraction component.