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Healthy chilli sauce and preparation process thereof

A preparation process, technology of chili sauce, applied in food preparation, preservation of food ingredients as antimicrobial, function of food ingredients, etc., can solve the problems of not having the effect of health preservation and dietotherapy, and the shelf life of chili sauce is not very long, etc., to achieve Good therapeutic effect, enhance immunity, high temperature effect

Inactive Publication Date: 2014-08-06
LONGYAO COUNTY XURI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the chili sauce products currently on the market are condiments, which do not have the effect of health preservation and diet therapy. Excessive consumption of chili products will severely stimulate the gastrointestinal mucosa, making it highly congested, speeding up peristalsis, causing stomach pain, abdominal pain, and diarrhea and some fiery illnesses
And the shelf life of chili sauce products on the market is generally not very long

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The preparation technology of a kind of health-preserving chili sauce of the present embodiment is carried out according to the following steps:

[0038] 1. Put chili powder, flour, soybean paste, chili seed oil, glutinous rice flour, malt syrup and water into the liquefaction pot and stir evenly, heat to 85°C, and continue stirring for 11 minutes;

[0039] 2. Cool to 60°C, add ingredients A, B and salt and mix evenly, move the mixture to a sterilizer for 30 minutes;

[0040] 3. Add 75% edible alcohol and sesame oil, stir for 20 minutes, and then cool to a temperature of 37°C;

[0041] 4. Put the cooled semi-finished product into an insulated storage tank, keep the temperature at 29° C., and ferment for 15 days to obtain the health-preserving chili sauce.

[0042]Wherein, ingredient A in the step 2 is garlic powder, green onion powder, onion powder, ginger powder and pepper powder; ingredient B is fermented soya bean, fructose syrup and pear juice.

[0043] The qualit...

Embodiment 2

[0046] The preparation technology of a kind of health-preserving chili sauce of the present embodiment is carried out according to the following steps:

[0047] 1. Put chili powder, noodle koji, soybean paste, chili seed oil, glutinous rice flour, malt syrup and water into the liquefaction pot and stir evenly, heat to 90°C, and continue stirring for 10 minutes;

[0048] 2. Cool to 60°C, add ingredients A, B and salt and mix evenly, move the mixture to a sterilizer for 30 minutes;

[0049] 3. Add 75% edible alcohol and sesame oil, stir for 15 minutes, and then cool to a temperature of 45°C;

[0050] 4. Put the cooled semi-finished product into an insulated storage tank, keep the temperature at 33° C., and ferment for 13 days to obtain the health-preserving chili sauce.

[0051] Wherein, ingredient A in step 2 is garlic powder, green onion powder, ginger powder and pepper powder; ingredient B is fermented soya bean and fructose syrup.

[0052] The quality of each raw material ...

Embodiment 3

[0055] The preparation technology of a kind of health-preserving chili sauce of the present embodiment is carried out according to the following steps:

[0056] 1. Put chili powder, noodle koji, soybean paste, chili seed oil, glutinous rice flour, malt syrup and water into the liquefaction pot and stir evenly, heat to 88°C, and continue stirring for 14 minutes;

[0057] 2. Cool to 60°C, add ingredients A, tempeh and salt, mix well, move the mixture to a sterilizer for 30 minutes;

[0058] 3. Add 75% edible alcohol and sesame oil, stir for 30 minutes, and then cool to a temperature of 40°C;

[0059] 4. Put the cooled semi-finished product into an insulated storage tank, keep the temperature at 27° C., and ferment for 10 days to prepare the health-preserving chili sauce.

[0060] Wherein, the ingredient A in the step 2 is garlic powder, green onion powder, onion powder and ginger powder.

[0061] The quality of each raw material in the above steps is respectively: chili powder...

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PUM

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Abstract

The invention relates to a chilli sauce and a preparation process thereof, in particular to a healthy chilli sauce and a preparation process thereof. The healthy chilli sauce is high in nutritional ingredients, non-irritant to the stomach and intestines, and long in shelf life. The healthy chilli sauce disclosed by the invention comprises the following ingredients in parts by mass: 20 parts of chilli powder, 16-20 parts of flour or yeast flour, 16-20 parts of soybean paste, 16-20 parts of water, 4-6 parts of salt, 3-5 parts of edible alcohol, 3-5 parts of chilli seed oil, 4-6 parts of polished glutinous rice flour, 2-4 parts of sesame oil, 1.5-2.5 parts of malt syrup, 2-4 parts of an accessory A and 1.5-2.5 parts of an accessory B. The preparation process of the healthy chilli sauce disclosed by the invention comprises the following main steps: mixing the raw materials, liquefying, sterilizing and fermenting. The chilli sauce prepared by the preparation process disclosed by the invention is high in nutritional ingredients, non-irritant to the stomach and intestines and long in shelf life, and has health maintenance effects. The preparation process disclosed by the invention is applied to the field of chilli sauce production.

Description

technical field [0001] The invention relates to a chili sauce and a preparation process thereof, in particular to a health-preserving chili sauce and a preparation technology thereof. Background technique [0002] Capsicum belongs to a kind of herbaceous plant of Solanaceae Capsicum genus, which has medicinal value, dietary value and health-preserving effect. Peppers are rich in vitamin C, β-carotene, folic acid, magnesium and potassium, which have the effect of promoting human metabolism. The capsaicin in peppers also has anti-inflammatory and antioxidant properties, which can help reduce the risk of heart disease, certain tumors, and other chronic diseases that come with age. [0003] Most of the chili sauce products currently on the market are condiments, which do not have the effect of health preservation and diet therapy. Excessive consumption of chili products will severely stimulate the gastrointestinal mucosa, making it highly congested, speeding up peristalsis, cau...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/30A23L27/60
CPCA23V2002/00A23L27/60A23L33/10A23L11/50A23V2200/10A23V2200/30A23V2200/324A23V2250/082A23V2250/18A23V2250/616
Inventor 郝志彬
Owner LONGYAO COUNTY XURI FOOD
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