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Chilli sauce and preparation method therefor

A technology of chili sauce and chili, which is applied in the field of food processing, can solve the problems of complex production process and short preservation period of chili sauce, and achieve the effect of refreshing taste and low calorie

Inactive Publication Date: 2016-01-06
无锡市王西春食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Oil-based chili sauce is made of edible oil and chili peppers. It is bright red in color and has a layer of sesame oil floating on it. This kind of chili sauce is easy to preserve, but the production process is relatively complicated, and this kind of chili sauce cannot cater to some people who do not like greasy food. demand; water-based chili sauce is made of water and chili, but this kind of chili sauce has a short shelf life. In the case of adding an appropriate amount of preservatives, a layer of white mold will grow a few days after opening the vacuum package, including market Lee Kum Kee's garlic sauce will also grow mold
At present, there is no chili sauce on the market that can keep fresh for more than three months after opening the vacuum-packed chili sauce without oil or any artificial additives.

Method used

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  • Chilli sauce and preparation method therefor
  • Chilli sauce and preparation method therefor
  • Chilli sauce and preparation method therefor

Examples

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Effect test

preparation example Construction

[0026] The preparation method of chili sauce of the present invention, its concrete steps are:

[0027] (1) Raw material processing: select fresh peppers, garlic, ginger, cucumbers, soybeans, remove the stalks of peppers, peel the garlic and ginger, and wash them with tap water;

[0028] (2) Bottle and bottle cap disinfection: use chlorine dioxide disinfectant to disinfect the bottle and bottle cap used for filling chili sauce;

[0029] (3) Pulverizing and stirring: the chili, garlic, ginger, cucumber, and soybean obtained in step (1) are loaded into the pulverizer according to the above-mentioned weight ratio, and salt, white wine, and white sugar are weighed and packed into the pulverizer, and then Pulverizing and mixing, the above-mentioned various raw materials are pulverized to 2-5mm and mixed uniformly to obtain chili sauce;

[0030] (4) subpackage: check the quality standard of the chili sauce that step (3) obtains, subpackage the qualified product in the container bot...

Embodiment 1

[0032] Make medium spicy series strong-flavored chili sauce, the components and weight of chili sauce are as follows:

[0033]

[0034]

[0035] The preparation method of the medium-spicy series strong-flavor chili sauce is:

[0036] (1) Raw material processing: select fresh Chaotian pepper, garlic, ginger, cucumber, soybean, remove the stalk of Chaotian pepper, peel the garlic and ginger, and wash with tap water;

[0037] (2) Bottle and bottle cap disinfection: use chlorine dioxide disinfectant to disinfect the bottle and bottle cap used for filling chili sauce;

[0038] (3) Pulverizing and stirring: take by weighing the capsicum 10kg that obtains through step (1), garlic 4kg, ginger 1kg, cucumber 4kg, soybean 1.5kg, and take by weighing salt 1.2kg, 50% liquor 0.5kg, white granulated sugar 0.8kg, Put into a pulverizer and pulverize and mix, and the above-mentioned various raw materials are pulverized to 2-5 mm and mixed uniformly to obtain chili sauce;

[0039] (4) su...

Embodiment 2

[0041] To make medium-spicy series light-scented chili sauce, the components and weights of the chili sauce are as follows:

[0042]

[0043] The preparation method of the medium-spicy series light-scented chili sauce is:

[0044] (1) Raw material processing: select fresh Chaotian pepper, garlic, ginger, cucumber, soybean, remove the stalk of Chaotian pepper, peel the garlic and ginger, and wash with tap water;

[0045] (2) Bottle and bottle cap disinfection: use chlorine dioxide disinfectant to disinfect the bottle and bottle cap used for filling chili sauce;

[0046] (3) pulverizing and stirring: take by weighing Chao Tianjiao 10kg that obtains through step (1), garlic 1kg, ginger 1.5kg, cucumber 1.5kg, soybean 3kg, and take by weighing table salt 1.2kg, grind and mix in the pulverizer of packing into, The above-mentioned various raw materials are pulverized to 2-5mm and mixed uniformly to obtain chili sauce;

[0047] (4) subpackage: check the quality standard of the ch...

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Abstract

The invention discloses a chilli sauce and a preparation method therefor. The chilli sauce comprises ingredients, by weight, 10 parts of chilies, 0.5-4 parts of garlic, 0.5-4 parts of fresh ginger, 1.5-4 parts of cucumbers, 1.5-3 parts of soybeans, 1.2 parts of salt, 0-0.5 part of distilled spirit and 0-0.8 part of white sugar. The preparation method for the chilli sauce comprises raw material processing, bottle and bottle cap disinfection, crushing stirring and filling. The preparation operations are simple, and the production cost is lowered greatly. Cucumbers are added in the product and have an umami raising function. Because cucumbers contain water, addition of water is not needed, the heat quantity is low and the mouthfeel is fresh. The fresh-keeping stage of the provided chilli sauce can reach more than three months without oil or any artificial additives after a vacuum package bag is opened.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a chili sauce and a preparation method thereof. Background technique [0002] Chili sauce is a common condiment on the table, and there are currently many flavors of chili sauce. There are two types of chili sauce: oil-based and water-based. Oil-based chili sauce is made of edible oil and chili peppers. It is bright red in color and has a layer of sesame oil floating on it. This kind of chili sauce is easy to preserve, but the production process is relatively complicated, and this kind of chili sauce cannot cater to some people who do not like greasy food. demand; water-based chili sauce is made of water and chili, but this kind of chili sauce has a short shelf life. In the case of adding an appropriate amount of preservatives, a layer of white mold will grow a few days after opening the vacuum package, including market Mold will also grow on Lee Kum Kee's garlic sauce. Also do ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L19/00A23L11/00
Inventor 王西春
Owner 无锡市王西春食品科技有限公司
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