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Making technology of pepper sauce

A technology of chili sauce and preparation technology, which is applied in the field of preparation technology of chili sauce sauce, can solve problems such as loss of chili nutrients, stimulation of gastrointestinal mucous membrane, and deterioration of chili taste, and achieves attractive color, relieves dryness and heat, and is not easy to dry. The effect of getting angry

Inactive Publication Date: 2018-05-08
安徽滁州多利食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high content of chili in the chili sauce sauce currently on the market, the taste is heavy, and frequent consumption will cause fire, stimulate the gastrointestinal mucosa, accelerate gastrointestinal motility, and cause gastroenteritis, gastric ulcer and hemorrhoids, so its application range It is not as wide as the tomato sauce, and the improper handling of the chili sauce during the preparation process will easily make the taste of the chili worse, and the nutrients in the chili will be seriously lost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The preparation technology of the chili sauce that the present invention proposes comprises the following steps:

[0019] S1. Pretreatment of peppers: Clean the surface of fresh peppers, remove gluten and seeds, wash again, then put the peppers in a blender and grind them, filter the crushed peppers with gauze, and collect the peppers Liquid, then continue to put the chili residue in a blender to crush, then filter with gauze, repeat the operation until all the chili passes through the gauze, combine the chili liquid, and mix the chili liquid for later use;

[0020] S2. Pretreatment of wax gourd, cucumber and bitter gourd: peel the wax gourd, remove the seeds, clean it, cut it into slices or chunks of wax gourd, remove the root of the cucumber, peel it, clean it, cut it into slices of yellow flowers, remove the seeds of the bitter gourd, Wash and cut into bitter gourd pieces, then sprinkle with salt and marinate for 20 minutes to get marinated bitter gourd pieces, then ...

Embodiment 2

[0025] The preparation technology of the chili sauce that the present invention proposes comprises the following steps:

[0026] S1. Pretreatment of peppers: Clean the surface of fresh peppers, remove gluten and seeds, wash again, then put the peppers in a blender and grind them, filter the crushed peppers with gauze, and collect the peppers Liquid, then continue to put the chili residue in a blender to crush, then filter with gauze, repeat the operation until all the chili passes through the gauze, combine the chili liquid, and mix the chili liquid for later use;

[0027] S2. Pretreatment of wax gourd, cucumber and bitter gourd: peel the wax gourd, remove the seeds, clean it, cut it into slices or chunks of wax gourd, remove the root of the cucumber, peel it, clean it, cut it into slices of yellow flowers, remove the seeds of the bitter gourd, Wash and cut into bitter gourd pieces, then sprinkle with salt and marinate for 18 minutes to get marinated bitter gourd pieces, then ...

Embodiment 3

[0032] The preparation technology of the chili sauce that the present invention proposes comprises the following steps:

[0033] S1. Pretreatment of peppers: Clean the surface of fresh peppers, remove gluten and seeds, wash again, then put the peppers in a blender and grind them, filter the crushed peppers with gauze, and collect the peppers Liquid, then continue to put the chili residue in a blender to crush, then filter with gauze, repeat the operation until all the chili passes through the gauze, combine the chili liquid, and mix the chili liquid for later use;

[0034] S2. Pretreatment of wax gourd, cucumber and bitter gourd: peel the wax gourd, remove the seeds, clean it, cut it into slices or chunks of wax gourd, remove the root of the cucumber, peel it, clean it, cut it into slices of yellow flowers, remove the seeds of the bitter gourd, Wash and cut into bitter gourd pieces, then sprinkle with salt and marinate for 15 minutes to get marinated bitter gourd pieces, then ...

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PUM

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Abstract

The invention discloses a making technology of a pepper sauce. The making technology comprises the following steps of S1, removing pepper veins and seeds, performing stirring to obtain broken peppers,and performing filtering with a cotton gauze so as to obtain mixed pepper liquid; S2, cutting white gourds into white gourd slices or white gourd blocks, cutting cucumbers into cucumber slices, cutting bitter gourds into bitter gourd blocks, performing preserving to obtain preserved bitter gourd blocks, placing the white gourd slices or the white gourd blocks, the cucumber slices and the preserved bitter gourd blocks in water for steaming to obtain a cooked state, and performing mashing to obtain paste namely vegetable paste; S4, preheating a frying pan, adding vegetable oil, adding a soy sauce, xylitol, chicken essence, pricklyash peel powder, star anise powder and fresh ginger powder to the pot, performing frying with a strong fire, stopping the strong fire, adding the mixed pepper liquid, then adding the mixed vegetable paste, lemon juice and water to obtain a bamboo shoot dice chili sauce; and S5, performing ultraviolet sterilizing, performing subpacking, and performing filling and sealing so as to complete the making technology of the pepper sauce. The making technology provided by the invention is simple to operate, and the made pepper sauce is reasonable in formula, rich innutrition, appropriate in stickiness, good in mouth feel, wide in application scope, attractive in color and fragrant and mellow in taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation process of chili sauce. Background technique [0002] In a broad sense, sauce sauce is a compound sauce with unique taste used for cooking. In our daily life, the types of sauce sauce mainly include tomato sauce sauce and chili sauce sauce. Due to the high content of chili in the chili sauce sauce currently on the market, the taste is heavy, and frequent consumption will cause fire, stimulate the gastrointestinal mucosa, accelerate gastrointestinal motility, and cause gastroenteritis, gastric ulcer and hemorrhoids, so its application range There is no tomato sauce, and the improper handling of chili sauce in the preparation process will easily make the taste of peppers worse, and the nutritional components in peppers will be seriously lost. Based on the deficiencies in the above-mentioned existing sauce sauce, the present invention proposes a preparation pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23V2002/00A23L27/60A23V2200/14A23V2250/1614A23V2250/6422
Inventor 汪卫华陈兵
Owner 安徽滁州多利食品有限公司
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