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Process of making chili sauce

A production process, the technology of chili sauce, applied in the field of food processing, can solve the problems of easy to get angry, short shelf life, long production time, etc., and achieve the effect of not easy to get angry, smooth taste, rich in vitamins

Inactive Publication Date: 2016-12-21
广南县辣磨坊种植农民专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are two types of chili sauce: oil-based and water-based. The oil-based chili sauce is mainly made of chili and edible oil. Made by fermentation, the color is bright red. It takes a long time to make, but the shelf life is short. In order to prolong the shelf life, it is often necessary to add preservatives
No matter whether it is oil-based or water-based, most of the chili sauces currently on the market are made of large pieces of dried chili peppers. The taste is spicy and the vitamin content is low. People are prone to get angry after eating, causing mouth ulcers and sore throat. and symptoms of constipation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] In the embodiment of the present invention, a kind of preparation technology of chilli sauce comprises the following steps:

[0025] (1) Prepare raw materials: select local fresh peppers and garlic in Guangnan; remove the stalks of fresh peppers, wash and dry the epidermis, and set aside; after peeling the garlic, wash and dry the epidermis, and set aside; take the dried fresh Pepper, garlic, and wine and salt, according to the following mass ratio:

[0026]

[0027] Among them, the wine is 55% fragrance-type grain-wrapped wine;

[0028] (2) Primary processing: mix and crush fresh chili and garlic to 5mm sized particles, cool to room temperature, add half a measure of salt and half a measure of wine, stir evenly, cool to 8°C-12°C, and wait for secondary processing;

[0029] (3) Secondary processing: crush the primary processed materials in step (2) to gel again, cool to room temperature, add the remaining salt and wine and stir evenly, after cooling, put them into t...

Embodiment 2

[0036] In the embodiment of the present invention, a kind of preparation technology of chilli sauce comprises the following steps:

[0037] (1) Prepare raw materials: select local fresh peppers and garlic in Guangnan; remove the stalks of fresh peppers, wash and dry the epidermis, and set aside; after peeling the garlic, wash and dry the epidermis, and set aside; take the dried fresh Pepper, garlic, and wine and salt, according to the following mass ratio:

[0038]

[0039] Among them, the wine is 55% fragrance-type grain-wrapped wine;

[0040] (2) Primary processing: mix and crush fresh chili and garlic to 5mm sized particles, cool to room temperature, add half a measure of salt and half a measure of wine, stir evenly, cool to 8°C-12°C, and wait for secondary processing;

[0041] (3) Secondary processing: crush the primary processed materials in step (2) to gel again, cool to room temperature, add the remaining salt and wine and stir evenly, after cooling, put them into t...

Embodiment 3

[0048] In the embodiment of the present invention, a kind of preparation technology of chilli sauce comprises the following steps:

[0049] (1) Prepare raw materials: select local fresh peppers and garlic in Guangnan; remove the stalks of fresh peppers, wash and dry the epidermis, and set aside; after peeling the garlic, wash and dry the epidermis, and set aside; take the dried fresh Pepper, garlic, and wine and salt, according to the following mass ratio:

[0050]

[0051]

[0052] Among them, the wine is 55% fragrance-type grain-wrapped wine;

[0053] (2) Primary processing: mix fresh chili and garlic, crush them into 5mm sized particles, cool to room temperature, add half a measure of salt and half a measure of wine, stir evenly, cool to 10°C, and wait for secondary processing;

[0054] (3) Secondary processing: crush the primary processed materials in step (2) to gel again, cool to room temperature, add the remaining salt and wine and stir evenly, after cooling, put...

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Abstract

The invention discloses a process of making chili sauce, comprising: stemming fresh chilies, skinning garlic, washing, drying surface moisture, and getting ready for use; matching the aired fresh chilies and garlic with wine and edible salt; mixing the fresh chilies and garlic, crushing to particles 5 mm in size, cooling to normal temperature, adding half edible salt, stirring well with half wine, and cooling to 8-12 DEG C; crushing the materials again to jelly state, cooling to normal temperature, adding the remaining edible salt and wine, stirring well, charging mixture that is cooled into a pottery pot that is prepared in advance, sealing, and preparing for fermentation; sealing and fermenting: sealing the pottery pot that is loaded with the material to be fermented, placing in a fermentation shop that is cool and ventilated, controlling temperature, air humidity and air pressure, and fermenting for 180 days. The chili sauce made by using the process has smooth taste, has wine aroma, is hot but not choky, has rich vitamins of fresh chili and rarely causes fire after being consumed.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production process of chili sauce. Background technique [0002] Chili sauce is an indispensable seasoning sauce in people's daily life, and as a side dish, it is loved by many people. Pepper is also one of the five flavors. It is not only rich in nutrition and contains a variety of vitamins, but also has the functions of promoting appetite, strengthening the spleen and stomach, dispelling rheumatism, reducing fat and losing weight, and preventing cancer. At present, there are two types of chili sauce: oil-based and water-based. The oil-based chili sauce is mainly made of chili and edible oil. Made by fermentation, the color is bright red. It takes a long time to make, but the shelf life is short. In order to prolong the shelf life, preservatives are often added. No matter whether it is oil-based or water-based, most of the chili sauces currently on the market are made of large...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
Inventor 张星秀
Owner 广南县辣磨坊种植农民专业合作社
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