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Tomato chili sauce based on fermented chili sauce and preparation method thereof

A technology of fermented chili sauce and tomato chili sauce, which is applied in the functions of food ingredients, food ingredients as taste improvers, food science, etc., can solve the problems of chili sauce flavor and single raw materials, achieve bright color, stimulate appetite, and unique formula Effect

Inactive Publication Date: 2017-10-03
XINJIANG KANGMEIRUI AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the problems of existing chili sauce flavor and relatively single raw materials, to provide a fermented chili sauce as a base tomato chili sauce and its preparation method

Method used

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Examples

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Effect test

Embodiment 1

[0018] A tomato hot sauce based on fermented chili sauce according to the embodiment of the present invention is made of the following raw materials in parts by mass: 40 parts of fermented chili sauce, 5 parts of high maltose syrup, 10 parts of concentrated tomato sauce, 2 parts of dehydrated diced apple, 15 parts of vegetable oil, 5 parts of white sugar, 2 parts of garlic, 6 parts of salt, 15 parts of seasoning liquid. Its preparation method is carried out as follows:

[0019] Step 1, the fermented chili sauce is fermented with compound lactic acid bacteria;

[0020] Step 2. Garlic deodorization: Peel and clean the garlic, add 1 part of water and 2 parts of honey, mix and boil for about 15 minutes, cool to obtain deodorized garlic, and prepare after beating;

[0021] Step 3. Preparation of seasoning liquid: select high-quality cardamom, fennel, cinnamon, star anise, pepper, cumin, ginger, remove the shell of nutmeg, wash and peel the ginger, slice it, and use a grinder to fu...

Embodiment 2

[0025] A tomato hot sauce based on fermented chili sauce according to the embodiment of the present invention is made of the following raw materials in parts by mass: 47 parts of fermented chili sauce, 3 parts of high maltose syrup, 15 parts of concentrated tomato sauce, 3 parts of dehydrated diced apple, 6 parts of vegetable oil, 3 parts of white sugar, 2 parts of garlic, 4 parts of salt, 17 parts of seasoning liquid. Its preparation method is carried out as follows:

[0026] Step 1, the fermented chili sauce is fermented with compound lactic acid bacteria;

[0027] Step 2. Garlic deodorization: Peel and clean the garlic, add 1 part of water and 2 parts of honey, mix and boil for about 15 minutes, cool to obtain deodorized garlic, and prepare after beating;

[0028] Step 3. Preparation of seasoning liquid: select high-quality cardamom, fennel, cinnamon, star anise, pepper, cumin, ginger, remove the shell of nutmeg, wash and peel the ginger, slice it, and use a grinder to ful...

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Abstract

The present invention discloses a tomato chili sauce based on a fermented chili sauce. The tomato chili sauce is characterized by consisting of the following raw materials in parts by mass: 40-50 parts of the fermented chili sauce, 5-7 parts of high maltose syrup, 10-20 parts of a concentrated tomato sauce, 2-3 parts of dehydrated diced apples, 10-15 parts of vegetable oil, 5-8 parts of white granulated sugar, 1-5 parts of garlic, 5-10 parts of edible salt and 15-20 parts of seasoning liquid. The fermented chili sauce is used as the raw material, different accessory materials and seasoning products are added to conduct a further blending of flavor of the fermented chili sauce, and the produced tomato chili sauce is even in freshly red color, good in flavor, mellow in fragrance, good in mouthfeel, and good in sourness and sweetness coordination.

Description

technical field [0001] The invention belongs to the technical field of condiments, and in particular relates to a fermented chili sauce-based tomato chili sauce and a preparation method thereof. Background technique [0002] Chili sauce is a favorite food in people's daily life. It is rich in nutrition and has the effects of increasing appetite, strengthening the spleen and stomach, dispelling rheumatism, relieving heat and analgesia, reducing fat and losing weight, and preventing cancer. [0003] At present, there are two types of chili sauce, oil and water. The oil system is made of sesame oil and other edible oils and chili peppers. It is bright red in color, with a layer of sesame oil floating on it. It has the oily aroma of chili peppers, and is easy to store and has a long shelf life; the water system is made by fermenting water and chili peppers. Lactic acid is produced, which can promote appetite. It is very popular among consumers, but it takes a long time to make ...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/00
CPCA23V2002/00A23V2200/044A23V2200/16
Inventor 杨玉新蒋琰洁李康包才陈国辉宋振王向未
Owner XINJIANG KANGMEIRUI AGRI DEV
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