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Food composition, preparation method and application thereof in field of production of chili sauce

A composition and food technology, applied in the field of condiment production, can solve the problems of inedible, irritable, easy to irritate, etc., and achieve the effects of improving body vitality, reducing patients, and increasing immunity

Inactive Publication Date: 2017-12-26
青岛佳成食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Today, with increasingly frequent cultural exchanges, the chili food culture in the Southwest has quickly entered the northern region, and eating chili sauce is a very convenient way to taste, but due to the different geographical environment, the living environment in the northern area is relatively dry, so eating After eating chili, the heat enters the lungs, which can easily cause the eater to get angry. Compared with garlic, the traditional spicy seasoning in the north, according to the theory of traditional Chinese medicine, chili is spicy in taste, hot in nature, warms the stomach, dispels cold and dries dampness , and garlic is a cooked food with warm food, so garlic is welcomed by the people in the north because it is not easy to get angry. Pity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1: 16g of pears and 16g of loquats are peeled, cored, cut into pieces, washed and drained in turn to obtain pretreated pulp, which is then preliminarily chopped to obtain the first product;

[0029] 60g of red pepper and 16g of peanuts are picked separately, and then chopped to obtain the second product;

[0030] Cortex paeonol 10g is mixed with Cortex Phellodendri 10g and then fully ground to obtain the powdery third product;

[0031] The first, second and third products are mixed with 20 g of water, then mixed with 12 g of white granulated sugar, 8 g of salt and 0.6 citric acid, heated and stirred to obtain the fourth product;

[0032] The fourth product was uniformly mixed with 0.3 g of D-sodium erythorbate and 0.1 g of potassium sorbate, mixed with 3 g of modified starch, and heated and stirred at 110° C. for 16 minutes to obtain the final product.

Embodiment 2

[0033] Example 2: 10 g of pears and 10 g of loquats are peeled, cored, cut into pieces, washed and drained in turn to obtain pretreated pulp, which is then preliminarily chopped to obtain the first product;

[0034] 20g of red pepper and 10g of peanuts are picked separately, and then chopped to obtain the second product;

[0035] Cortex paeonol 6g is mixed with Cortex Phellodendri 6g and then fully ground to obtain the powdery third product;

[0036] The first, second and third products are mixed with 10 g of water, then mixed with 4 g of white sugar, 1 g of salt and 0.3 citric acid, heated and stirred to obtain the fourth product;

[0037] The fourth product was uniformly mixed with D-0.1 g of sodium erythorbate and 0.05 g of potassium sorbate, mixed with 1 g of modified starch, and heated and stirred at 80° C. for 10 minutes to obtain the final product.

Embodiment 3

[0038] Example 3: 13g of pears and 13g of loquats were peeled, cored, cut into pieces, washed and drained in turn to obtain pretreated pulp, which was then preliminarily chopped to obtain the first product;

[0039] 40g of red peppers and 13g of peanuts are picked separately and then chopped to obtain the second product;

[0040] Cortex paeonol 8g is mixed with Cortex Phellodendri 8g and then fully ground to obtain the powdery third product;

[0041] The first, second and third products were mixed with 15 g of water, then mixed with 8 g of white granulated sugar, 4.5 g of salt and 0.45 g of citric acid, heated and stirred to obtain the fourth product;

[0042] The fourth product was uniformly mixed with 0.2 g of D-sodium erythorbate and 0.075 g of potassium sorbate, mixed with 2 g of modified starch, and heated and stirred at 95° C. for 13 minutes to obtain the final product.

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PUM

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Abstract

The invention discloses a food composition. The key points of the technical scheme of the food composition comprise peanuts, chilies, pears, loquats, cortex phellodendri chinensis, root-bark of tree peony and water. The food composition takes the chilies as the main material and is added with the traditional Chinese medicines and fruits capable of reducing dryness of a human body, thereby alleviating the symptom of suffering from excessive internal heat due to consumption of chilies, and enabling the chili sauce to be more suitable for the constitution, diet and living environment of northerners.

Description

technical field [0001] The invention relates to the field of condiment production, in particular to a food composition, a preparation method and its application in the field of chili sauce production. Background technique [0002] Peppers originally grew in the tropical regions of Central and South America. After European colonialism arrived in the Americas, peppers were first introduced to Europe in 1493, to Japan from about 1583 to 1598, to China in the late Ming Dynasty, and to Yunnan and Guizhou in southern China during the Qing Dynasty. , Sichuan, Guangxi, Hunan and other places carry out large-scale planting and consumption. [0003] Existing can refer to the Chinese patent that publication number is CN104543948A, and it discloses a kind of food, is specifically mutton chili sauce, and concrete processing method is: use the suitable mutton of proportioning, chili sauce, soybean paste, peanut oil, carrot, seasoning The material is made after repeated hot frying and low...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L25/00A23L33/10A23L19/00
CPCA23L19/03A23L25/20A23L27/60A23L33/10A23V2002/00A23V2200/324A23V2200/32
Inventor 侯西山
Owner 青岛佳成食品有限公司
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