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Method for preparing acid-proof mildew-proof anti-deterioration chili seasoning

A production method and a technology for condiments, applied in the field of condiments, can solve the problems of easy sourness, poor taste of chili condiments, mildew and the like, and achieve the effects of slightly sweet taste, soft and glutinous taste, and prolonging shelf life.

Inactive Publication Date: 2017-01-04
青岛香巴尔食品配料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, whether it is fermented or non-fermented, its products are generally easy to become sour, moldy, and deteriorate during storage and use. Even if chemical additives are added, this process cannot be prevented, but only the speed of the process. , generally speaking, this process is only a few days fast, and slow at most three months
Due to the serious existence of this defect, the mouthfeel of chili condiments gradually deteriorates, and the quality becomes worse as you eat.
So far, there is no chili seasoning that effectively prevents sourness, mold, and deterioration

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] After the capsicum condiment is processed and produced according to the traditional method, it is boiled for half an hour according to the ratio (percentage by weight) of water, buddha and maple leaf 100:5:5 before loading into altars (cans, bottles) and filtered while hot to obtain the plant boiling water extract. , and then the plant extract is mixed with the chili seasoning in a ratio of 1:100 and then packed into altars (cans, bottles).

Embodiment 2

[0016] After the capsicum condiment is processed by the non-traditional method, all the other processes are processed by the method described in Example 1.

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PUM

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Abstract

The invention discloses a method for preparing an acid-proof mildew-proof anti-deterioration chili seasoning. The method is characterized in that the chili seasoning and plant boiling water extracts are mixed and contained in a jar or tank or bottle, wherein the plant boiling water extracts are obtained in the mode that water, butterflybush flowers and maple leaves are mixed and boiled for half an hour and then filtered when hot. The chili seasoning processed through the method is more delicious in taste and resistant to acid, mildew and deterioration, and the shelf life is one year or longer. Chemical food additives can be replaced, so the chili seasoning becomes a green food without chemical food additives and has health-care functions. The chili seasoning is an optimal natural plant additive during manufacturing, and the method can be used in the processing and using process of the chili seasoning.

Description

technical field [0001] The present invention relates to a seasoning, more specifically, the present invention relates to a chili seasoning. Background technique [0002] The chili condiments on the market can be said to be a dazzling array, of all kinds, and everything that one expects to find. Specifically, it can be divided into fermented and non-fermented. However, whether it is fermented or non-fermented, its products are generally easy to become sour, moldy, and deteriorate during storage and use. Even if chemical additives are added, this process cannot be prevented, but only the speed of the process. , Generally speaking, this process is only a few days fast, and up to three months slow. Due to the serious existence of this defect, the mouthfeel of capsicum condiment is gradually degraded, and the quality gets worse and worse. So far, there is no capsicum condiment that effectively prevents sourness, mold, and deterioration. Contents of the invention [0003] Th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L33/10A23L3/3472
CPCA23L3/3472
Inventor 王朱佳
Owner 青岛香巴尔食品配料有限公司
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