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Preparation method of chili sauce

A technology of chili sauce and preparation steps, which is applied in the field of preparation of chili sauce, which can solve the problems of poor antioxidant performance, poor taste coordination, and easy browning of chili sauce, and achieve good antioxidant performance, no browning, and bright red color Effect

Inactive Publication Date: 2017-03-22
CHANGZHOU DINGRI ENVIRONMENTAL PROTECTION TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention: aiming at the drawbacks of current chili sauce, such as poor antioxidant performance, easy browning, poor taste coordination, and short shelf life, a kind of ethanol solution, mustard seeds, etc. are mixed and stirred, and filtered to obtain a filtrate. Mix it with goose pear to get the squeezed juice, mix it with garlic, etc., ball mill, sterilize and sterilize the auxiliary materials for use, then take the chili pepper, remove the seeds, mix it with olive oil, etc., and then add glucose, sterilize and get the main ingredient of chili sauce. The method of preparing chili sauce by mixing and fermenting spare auxiliary materials and lactic acid bacteria and sterilizing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0015] First, take 40 parts by weight of 5% ethanol solution, 22 parts of mustard seeds, 18 parts of cardamom and 11 parts of litsea cubeba, put them in a container and stir evenly, let stand for 4 hours, and then put the container in a water bath , set the temperature at 90°C, use a stirrer to stir at 120r / min for 3h, then cool naturally to room temperature, filter the mixture in the container, and collect the filtrate; then put the above filtrate and goose pear in a mass ratio of 6:1, put Put into the juice extractor to squeeze the juice, collect the squeezed juice, then get 30 parts of the squeezed juice, 28 parts of peeled garlic, 18 parts of ginger and 7 parts of Pleurotus eryngii, put them into a ball mill, press The ball-to-material ratio is 5:1, add steel balls with a diameter of 50mm, and ball-mill at 200r / min for 10 minutes, collect the ball-milled material, and use an ultraviolet sterilizing lamp to sterilize, obtain auxiliary materials, and set aside; then take fres...

example 2

[0018] First, take 43 parts by weight of 5% ethanol solution, 24 parts of mustard seeds, 19 parts of cardamom and 12 parts of litsea cubeba, put them in a container and stir evenly, let stand for 5 hours, and then put the container in a water bath , set the temperature at 93°C, use a stirrer to stir at 120r / min for 4h, then cool naturally to room temperature, filter the mixture in the container, and collect the filtrate; then put the above filtrate and goose pear in a mass ratio of 6:1, put Put into the juice extractor to squeeze the juice, collect the squeezed juice, then get 33 parts of the squeezed juice, 30 parts of peeled garlic, 19 parts of ginger and 8 parts of Pleurotus eryngii, put them into a ball mill, press The ball-to-material ratio is 5:1, add steel balls with a diameter of 50mm, and ball-mill at 200r / min for 13 minutes, collect the ball-milled material, and use an ultraviolet sterilizing lamp to sterilize, obtain auxiliary materials, and set aside; then take fres...

example 3

[0021] First, take 45 parts by weight of 5% ethanol solution, 26 parts of mustard seeds, 20 parts of cardamom and 13 parts of litsea cubeba, put them into a container and stir evenly, let stand for 6 hours, and then put the container in a water bath , set the temperature at 95°C, use a stirrer to stir at 120r / min for 5h, then cool naturally to room temperature, filter the mixture in the container, and collect the filtrate; then put the above filtrate and goose pear in a mass ratio of 6:1, put Put into the juice extractor and squeeze the juice, collect the squeezed juice, then get 35 parts of the squeezed juice, 31 parts of peeled garlic, 20 parts of ginger and 9 parts of Pleurotus eryngii, put them into a ball mill, press The ball-to-material ratio is 5:1, add steel balls with a diameter of 50mm, and ball-mill at 200r / min for 15 minutes, collect the ball-milled material, and use an ultraviolet sterilizing lamp to sterilize, obtain auxiliary materials, and set aside; then take f...

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Abstract

Belonging to the technical field of chili sauce preparation, the invention discloses a preparation method of a chili sauce. The method includes: mixing an ethanol solution, mustard seeds and the like, performing filtering to obtain filtrate, mixing the filtrate with Pyrus bretschneideri and performing juicing to obtain squeezed juice, then subjecting the squeezed juice, garlic and the like to mixing ball-milling, and performing sterilization and disinfection to obtain an auxiliary material for standby use, then weighing capsicum annuum, removing seeds, mixing the deseeded capsicum annuum with olive oil and the like and performing crushing, then adding glucose, conducting sterilization and disinfection to obtain a chili sauce main material, subjecting the chili sauce main material, the auxiliary material for standby use and lactic acid bacteria to mixed fermentation, and carrying out sterilization and disinfection to obtain chili sauce. The method provided by the invention has simple preparation steps, the obtained chili sauce has good oxidation resistance, is free of browning phenomenon, and has bright red color and good taste coordination, and the shelf life is prolonged by 5-6 months.

Description

technical field [0001] The invention relates to a method for preparing chili sauce, which belongs to the technical field of chili sauce preparation. Background technique [0002] There are two types of chili sauce, oil and water. The oil system is made of sesame oil and chili pepper, the color is bright red, and there is a layer of sesame oil floating on it, which is easy to preserve; the water system is made of water and chili pepper, the color is bright red, and garlic, ginger, sugar, and salt are added, which can be preserved for a long time and taste better. delicious. my country has a long history of producing chili sauce, and the processing methods vary from place to place, but traditional techniques are generally used, and the quality of its products is difficult to control. Chili sauce is a commonly used spicy seasoning. At present, most of the domestic chili sauce products are made of pickled red peppers, and some are based on soybean paste, broad bean paste, swee...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/24
Inventor 周丽花邹宇帆邹玉
Owner CHANGZHOU DINGRI ENVIRONMENTAL PROTECTION TECH
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