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Novel fresh chilli sauce and preparation method thereof

A fresh chili sauce, novel technology, applied in the field of novel fresh chili sauce and its preparation

Inactive Publication Date: 2015-11-25
XUCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chili sauce is a commonly used spicy seasoning. At present, most chili sauces on the market use dried chilies as raw materials, while relatively few use fresh chilis as ingredients.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment 1: the preparation method of a kind of novel fresh chili sauce of the present invention, prepare according to the following steps:

[0040] (1) Raw material pretreatment

[0041] The production of fresh chili sauce is calculated according to the weight of 100g. Fresh millet peppers are washed to remove the stalks, red dates are washed and pitted; fried peanut kernels are white and yellowish, crispy in taste, and when there is no burnt smell, take out, drain, smash and peel; Put the black sesame seeds into a high-temperature frying pan and fry until there is a strong black sesame aroma, then cool down and set aside;

[0042] (2) hot blanching

[0043] Put 35g of processed fresh peppers in a boiling water bath for 10 minutes, take them out, drain them, and cool them for later use;

[0044] (3) Smash

[0045] Put the blanched peppers and 12g red dates into the cooking machine together, add a small amount of water, smash them into a slurry, and set aside;

[...

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PUM

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Abstract

The invention relates to a novel fresh chilli sauce and a preparation method thereof. The chilli sauce is prepared by the following raw materials of 30% to 35% of fresh capsicum frutescens, 10% to 13% of red date, 7% to 9% of peanut, 2% to 3% of black sesame, 14% to 16% of sweat soybean paste, 16% to 19% of soybean soil, 2% to 3% of ginger, 3% to 5% of garlic, 1% to 2% of salt, 1% to 2% of pepper powder, 0.06% to 0.08% of monosodium glutamate, 0.4% to 0.6% of xylooligosaccharide, and 0.8% to 1.2% of fructo-oligosaccharide. The preparation method of the chilli sauce comprises the following steps of pretreatment of raw materials, heating, powder crushing, boiling, frying, cooling, filling and packaging, and the like. The chilli sauce has the advantages that the fragrance is intense, the taste is delicious, the health-care functions of benefiting qi, nourishing blood, and improving gastrointestinal tract of human body are realized, and the market development prospect is better.

Description

technical field [0001] The invention relates to a novel fresh chili sauce and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Pepper is a vegetable with the same source of medicine and food. It is rich in alkaloids, pigments, vitamins, minerals and other ingredients. It has the functions of dispelling cold, stopping dysentery, killing insects, enhancing appetite, and promoting digestion. Chili sauce is a commonly used spicy seasoning. At present, most of the chili sauces on the market use dried chilies as raw materials, while relatively few use fresh chilis as ingredients. The invention uses fresh chili as raw material, adds jujube, black sesame, peanut and functional oligosaccharides with health care function, and the fresh chili sauce developed not only combines the flavor of various raw materials, but also contains rich nutrition and health care ingredients, and realizes the production of agricultural and sideline prod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/30A23L1/09A23L27/60
CPCA23V2002/00A23V2200/30A23V2200/32A23V2250/606A23V2250/638
Inventor 孙军涛肖付刚张智超张永清王军李丽丽
Owner XUCHANG UNIV
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