102 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 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 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.

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 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 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.

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 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 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 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.

The utility model relates to the technical field of chili grinding, and discloses a chili grinding device for chili sauce production, which comprises a support seat and a grinding cylinder, the top of the support seat is fixedly provided with the grinding cylinder, one side of the grinding cylinder is provided with a cover plate, the center of the grinding cylinder is provided with a main shaft, and the center of the outer wall of the grinding cylinder is fixedly provided with a driving motor. A grinding cylinder is arranged in the middle of the main shaft, a grinding cutter is fixed on the outer wall of the main shaft, a discharging port is formed in the bottom of the grinding cylinder, sliding rails are arranged on the two sides of the outer wall of the bottom of the grinding cylinder, and a grading filtering plate is arranged between the sliding rails. And through the sliding design of the grading filter plate, the filter screen holes with different sizes can be conveniently switched, and chili powder with different granularities can be conveniently processed.

The utility model discloses an electromagnetic pot for chilli sauce production, which comprises a pot body, the lower end of the pot body is provided with an overturning assembly, the upper end of the pot body is provided with a stirring assembly, and the outer surface of the upper end of the pot body is provided with a scraper mechanism. The scraper mechanism comprises a connecting frame, a scraper, a fixing block, a rotating shaft, fixing frames, a fixing plate, a first threaded groove, a rotating rod, a motor, a hole groove, a second threaded groove, a threaded rod and a clamping groove, and the two fixing frames are fixedly installed on the two sides of the outer surface of the upper end of the pot body respectively. According to the electromagnetic pot for chilli sauce production, chilli sauce attached to the inner wall of the pot body can be scraped and discharged through the scraper, waste caused by inconvenient discharging of the chilli sauce attached to the inner wall of the pot body is reduced, the connecting frame can be conveniently assembled, disassembled and replaced, the threaded rod can be limited, and the chilli sauce can be conveniently discharged. And the threaded rod is prevented from falling off to affect use during disassembly, and a better use prospect is brought.

This invention discloses a microwave-induced fruit-aroma-enhanced fermented chili powder and its preparation method, belonging to the field of fermented condiment technology. The preparation of the fruit-aroma-enhanced fermented chili powder of this invention includes: washing and mincing fresh millet chilies, adding chopped onions, edible salt, sugar, and white wine, mixing well, and fermenting for 10-20 days; then spreading the fermented chili sauce evenly and placing it in a microwave drying device, setting the microwave output power to 1-6 kW, and microwave drying at 90-110℃ for 20-40 minutes; the dried product is then pulverized using a grinder and sieved to obtain the final product. Compared with existing technologies, this method significantly increases the content of key fruit aroma substances such as ethyl linoleate and linalool in the obtained product, exhibiting a prominent and lasting fruit aroma flavor; while achieving product pulverization, it significantly enhances the fruit aroma characteristics of the product, providing an effective solution for developing high-quality, flavor-harmonious fermented chili products.

The utility model relates to the technical field of chili sauce production devices, and discloses a chili sauce production device integrating burdening and stir-frying, a heat conduction interlayer is arranged in a conical stir-frying pan, heat conduction oil is arranged in the heat conduction interlayer, oil covers are symmetrically arranged on the outer wall of the conical stir-frying pan, and the outer wall of the conical stir-frying pan is provided with an oil inlet. Heating grooves are evenly formed in the portion, located on one side of the heat conduction interlayer, of the interior of the conical frying pan in a linear array mode, electric heating pipes are fixedly installed in the heating grooves, accurate temperature control is achieved by arranging the heat conduction interlayer, the oil covers, the electric heating pipes and other structures, the two oil covers are opened, heat conduction oil is injected into the heat conduction interlayer, and heat conduction is achieved. According to the chili sauce stir-frying machine, air in the heat conduction interlayer is discharged from the inside of the other oil groove, the electric heating pipe is electrified, heat conduction oil is uniformly heated through the partition wall between the heating groove and the heat conduction interlayer after the electric heating pipe is electrified, the temperature of the heat conduction oil is more consistent, the phenomenon that chili sauce is burnt or half-cooked in the stir-frying process is avoided, and the effect of precise temperature control is achieved.

The invention relates to the technical field of food processing, and discloses medicinal and edible green chili sauce prepared by compounding various green plants with green peppers and a preparation method of the medicinal and edible green chili sauce. The medicinal and edible green chili sauce comprises the following components in parts by weight: 103-125 parts of a green chili base material; 20-37 parts of medicinal and edible green plants; 24-30 parts of natural toning vegetable juice; 136 to 142 parts of vegetable oil; 83 to 96 parts of seasonings; and 24-35 parts of a seasoning. By optimizing the proportion of the seasoning powder and the green pepper base material, a single seasoning function is successfully expanded into a compound functional product with health-preserving values of expelling wind and removing cold, clearing heat and promoting salivation, strengthening the spleen and stomach and the like, deep integration of seasoning and food nourishing is realized, and meanwhile, the problem that bad flavor is easily brought by medicinal and edible components is solved.

The invention discloses a chili sauce canning device. The chili sauce canning device comprises a canning assembly, a reciprocating cutting assembly, a feeding table, a discharging table and a conveying supporting table. The invention belongs to the technical field of chili sauce filling. The conveying protection structure can protect the jars in the conveying process, when ER fluid recovers the liquid state, the corrugated pipe recovers the soft state, the chilli sauce jars can be conveniently moved away, automatic protection of the chilli sauce jars can be started and stopped only by putting down and taking away the chilli sauce jars on the conveying belt in the scheme, and the conveying efficiency of the chilli sauce jars is improved. Convenience is brought to operators while the tank is protected; and when the conveying belt drives the chili sauce cans to continuously move from right to left, the chili sauce cans filled with the chili sauce can be sequentially subjected to automatic limiting of the chili sauce cans, wrapping of the preservative film and cutting off of the preservative film, and automatic experience is brought.

The present application relates to a kind of lentinus edodes chili sauce preparation process and material oil separation system, it is related to food processing field, including tank, the upper portion of the tank is equipped with inlet door, in the tank is provided with the separation mechanism for separating oil material and solid material, the top of the tank is provided with the downward mechanism towards the inside of tank and the oil material amount of separation mechanism is controlled;The present application can solve the following problems existing: the present application can control the proportion of oil material and solid material in lentinus edodes chili sauce simultaneously by control mechanism, so that the proportion of oil material and solid material in lentinus edodes chili sauce can be controlled more accurately, and different oil material and solid material proportion requirements in product can also be met;Secondly, the position of separation mechanism and downward mechanism can be adjusted by adjusting mechanism, prevent oil material and solid material in tank from constantly reducing along with filling, and the situation that separation mechanism does not suck oil occurs.

The utility model discloses a chili sauce stirring preparation device, and relates to the technical field of stirring devices. The stirring device comprises a supporting frame and a stirring barrel, a stirring shaft is rotationally connected to the center of the top end in the stirring barrel, a mounting plate is fixedly connected to the position, close to the center, of the outer ring of the stirring shaft, scraping plates are symmetrically and fixedly connected to the two side ends of the mounting plate, and the scraping plates make contact with the inner wall of the stirring barrel. The opposite ends of the two supporting frames are symmetrically and fixedly connected with second springs, the other ends of the second springs are fixedly connected with vertical plates, an auxiliary material hopper is fixedly connected between the two vertical plates, and the auxiliary material hopper is located below the stirring barrel; the motor drives the protruding plate to rotate, the sliding block moves back and forth on the inner wall of the square frame in cooperation with the first spring, then the L-shaped shaft and the beating plate are driven to move back and forth, the auxiliary hopper achieves the shaking effect under the cooperation of the two second springs, blockage and accumulation of materials in the auxiliary hopper can be effectively avoided, and the service life of the auxiliary hopper is prolonged. And the material discharging smoothness is obviously improved.

The utility model relates to the technical field of chilli sauce production, and discloses a uniform stirring device for chilli sauce production, which comprises a stirring assembly and a movable lifting assembly, the stirring assembly comprises a first fixing plate, the first fixing plate is connected with a first driving motor, the output end of the first driving motor is connected with a first circular gear, and the output end of the first circular gear is connected with a second circular gear; a first circular gear is arranged on one side of the first fixing plate, a second circular gear is arranged on one side of the first circular gear, a rotating shaft is connected to the second circular gear, a spiral piece is connected to the lower end of the rotating shaft, a stirring rod is connected to the rotating shaft, a supporting plate is connected to the lower end of the first fixing plate, and a second fixing plate is connected to the lower end of the supporting plate; and the spiral sheet and the stirring plate operate simultaneously, so that the chilli sauce can be sheared, extruded and turned from different directions and angles in the stirring process, and all-directional uniform mixing is realized.

The utility model relates to the technical field of canned food production, in particular to a beef and chilli sauce filling machine which comprises a filling machine body, a discharging structure is arranged on the filling machine body and comprises a discharging pipe, the discharging pipe is installed at the end of the filling machine body, an inner sliding pipe is connected to the inner side of the discharging pipe in a sliding mode, and the inner sliding pipe is connected with an outer sliding pipe in a sliding mode. A traction rod is vertically and fixedly connected to the side face of the inner sliding pipe, a control rod is rotationally connected to the side face of the discharging pipe, a sliding groove is formed in the side face of the control rod, the end of the traction rod is slidably connected with the control rod through the sliding groove, and a bearing structure is connected to the side face of the filling machine body. The inner pipe capable of sliding is arranged in the discharging opening of the filling machine, so that when the device stops discharging, the inner pipe can retract into the discharging opening, residual materials do not need to be cleaned when a discharging pipe opening is closed at the moment, and sauce can be prevented from being polluted and dripping.

The invention relates to chilli sauce flavor essence as well as a preparation method and application thereof. The essence is prepared from the following raw material components: acetic acid, dimethyl disulfide, ethyl lactate, diallyl disulfide, diallyl trisulfide, allyl methyl disulfide, dimethyl trisulfide, 2-methylbutyric acid, alpha-terpilenol, phenethyl alcohol, phenylpropanol, ethyl caprate, fenugreek lactone, 2-methyl-2-pentenoic acid, linalool, hexanal, eugenol and ethyl caprylate. The chilli sauce is prepared from ethyl maltol, methyl cyclopentenolone, capsicum oleoresin, a chilli sauce Maillard reactant and caprylic capric triglyceride. The chilli sauce flavor essence prepared by the invention not only has the flavor characteristic of chilli sauce, but also has the taste of chilli sauce, and is full and pure in fragrance, high in simulation degree and stable in quality.

1. Name of the designed product: packing barrel (special garlic hot sauce). 2. Use of the designed product: used for packing chili sauce. 3. Design points of the designed product: the combination of shape, pattern and color. 4. Picture or photo showing the design points: front view. 5. The designed product contains color.

The utility model is suitable for the technical field of chilli sauce processing, and provides a mixing device capable of uniformly stirring chilli sauce. The barrel cover is arranged on the stirring barrel; the shell is fixedly mounted at the top of the barrel cover; the stirring rod is rotationally mounted on the barrel cover; the driving motor is fixedly arranged on the barrel cover and is connected with the stirring rod; the supporting legs are fixedly mounted at the bottom of the stirring barrel; the bottom plate is fixedly mounted at the bottom ends of the supporting legs; and the lifting opening and closing mechanism is mounted on the bottom plate and used for controlling opening and closing of the can cover. The mixing device capable of uniformly stirring the chili sauce can efficiently mix and stir raw materials in the chili sauce processing process, has a function of cleaning residual raw materials on the inner wall of the stirring barrel, can prevent the raw materials from being left on the inner wall of the stirring barrel, and has a function of cleaning the inner wall of the stirring barrel and the stirring rod.

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.

1. Name of the designed product: packaging bottle (Garlic spicy king - pot shape). 2. Use of the designed product: used for packaging chili sauce. 3. Design points of the designed product: the combination of shape, pattern and color. 4. Picture or photo that best shows the design points: front view. 5. The design contains color.

The invention discloses a detection system and method for chili sauce processing, belongs to the technical field of sealing detection, and aims to solve the problems that leakage of a sealing mechanism easily causes misjudgment on the sealing performance of a packaging tin and residual water in a thread gap of a bottle opening easily breeds microorganisms. A lifting assembly is fixedly installed on the side wall of the rack, the movable end of the lifting assembly is fixedly connected with a grabbing assembly and a linkage assembly, and the tail end of the linkage assembly is fixedly connected with a detection assembly. By arranging the sealing gasket, the coating and the suction head, the leakage condition of the detection assembly can be obviously observed while the sealing performance of the detection assembly is improved, by arranging the universal sealing cover, when hot air is introduced for drying, part of hot air is guided into the annular cavity of the universal sealing cover through the flow dividing air channel, and thus the detection assembly is dried. And residual water in the thread gap of the packaging tin bottle opening is rapidly dried, and microorganism breeding caused by residual water is avoided.

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.