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Black pepper juice and preparation method thereof

A technology of black pepper juice and black pepper, which is applied in the directions of food science, food preservation, application, etc., can solve the problems of inability to meet market diversification, single taste, and single, and achieve unique pepper pesto flavor, simple preparation method, The effect of extending the shelf life

Inactive Publication Date: 2018-11-16
珠海市宝门食品企业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the raw material of black pepper juice on the market is relatively simple, which is mainly processed from black pepper, soy sauce, vegetable oil and other additives, and the taste is relatively simple, which cannot meet the diverse needs of the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A kind of black pepper juice, comprising the following components by weight: 55.5 parts of water, 12 parts of white sugar, 6 parts of black pepper, 8 parts of soy sauce, 6 parts of table salt, 3 parts of tomato sauce, 2 parts of oyster juice, 2 parts of yeast paste 2 parts of dehydrated garlic, 1 part of vegetable oil (soybean oil), 2 parts of modified starch (hydroxypropyl starch), 0.1 part of 5'-flavored nucleotide disodium, 0.3 part of caramel color, 0.05 part of citric acid and Potassium sorbate 0.05 part.

[0040] A preparation method of black pepper juice, comprising the following steps:

[0041] 1) Maturation of vegetable oil: Put the vegetable oil in a clean electric heating pot and heat it to 120°C, cool it down, and set it aside;

[0042] 2) Raw material processing: Use a pulverizer to crush black pepper and dehydrated garlic into 1×1mm particle size, and then soak the garlic particles in 3 times the weight of water for 1.5 hours to rehydrate them;

[0043] ...

Embodiment 2

[0047]A kind of black pepper juice, comprising the following components by weight: 48.15 parts of water, 12 parts of white sugar, 6 parts of black pepper, 10 parts of soy sauce, 5 parts of salt, 4 parts of tomato sauce, 3 parts of oyster juice, 3 parts of yeast paste 3 parts, dehydrated garlic 3 parts, vegetable oil (soybean oil) 2 parts, modified starch (hydroxypropyl starch) 3 parts, 5'-flavored nucleotide disodium 0.2 part, caramel color 0.5 part and citric acid 0.1 part and Potassium sorbate 0.05 part.

[0048] A preparation method of black pepper juice, comprising the following steps:

[0049] 1) Maturation of vegetable oil: Put the vegetable oil in a clean electric heating pot and heat it to 130°C, cool it down, and set it aside;

[0050] 2) Raw material processing: Use a pulverizer to crush black pepper and dehydrated garlic into 1×1mm particle size, and then soak the garlic particles in 4 times the weight of water for 1.5 hours to rehydrate them;

[0051] 3) Preparat...

Embodiment 3

[0055] A black pepper juice comprising the following components by weight: 39.3 parts of water, 16 parts of white sugar, 7 parts of black pepper, 11 parts of soy sauce, 5 parts of table salt, 4.5 parts of tomato sauce, 3 parts of oyster juice, and 3 parts of yeast paste 3.5 parts of dehydrated garlic, 3 parts of vegetable oil (soybean oil), 3.5 parts of modified starch (hydroxypropyl starch), 0.3 parts of 5'-flavored nucleotide disodium, 0.7 parts of caramel color and 0.15 parts of citric acid and Potassium sorbate 0.05 part.

[0056] A preparation method of black pepper juice, comprising the following steps:

[0057] 1) Maturation of vegetable oil: Put the vegetable oil in a clean electric heating pot and heat it to 140°C, cool it down, and set it aside;

[0058] 2) Raw material processing: Use a pulverizer to crush black pepper and dehydrated garlic into 1×1mm particle size, and then soak the garlic particles in 4 times the weight of water for 2 hours to rehydrate them;

...

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PUM

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Abstract

The invention discloses black pepper juice. The black pepper juice comprises the following components in parts by weight of 27.35-55.5 parts of water, 12-19 parts of sugar, 6-10 parts of black peppers, 8-15 parts of a soy sauce, 3-6 parts of table salt, 3-5 parts of tomato paste, 2-4 parts of oyster juice, 2-4 parts of yeast cream, 2-4 parts of garlic, 1-3 parts of vegetable oil, 2-4 parts of modified starch, 0.1-0.4 part of disodium 5'-ribonucleotide, 0.3-1 part of caramel, 0.05-0.2 part of citric acid and 0.05 part of potassium sorbate. The black pepper juice has unique fragrant flavor of the pepper fruits, is moderate in hot and sweet degree, rich in taste, suitable for being used for cooking, mixing and dipping; during blending, modified starch liquid for thickening is added, so that in the cooking process, the modified starch can enable the black pepper juice to be in the moderate viscous state, and the black pepper juice cannot separate out moisture. The black pepper juice is good in stability, and good quality of the black pepper juice disclosed by the invention is guaranteed. After can sealing is performed, sprinkling for sterilization is performed, so that in the package process, microorganisms of bacteria and the like are not liable to carry in, and the quality guarantee period of the black pepper juice is prolonged.

Description

technical field [0001] The invention relates to the technical field of condiment processing, in particular to black pepper juice and a preparation method thereof. Background technique [0002] Pepper is a perennial tropical spice crop, native to the tropical rainforest of the Western Ghats on the southwestern coast of India, and has been cultivated for more than 2,000 years. Pepper was successfully introduced in Qionghai, Hainan, my country in the late 1940s and early 1950s. Since then, it has been expanded in Hainan, Guangdong, Guangxi, Yunnan and other provinces. [0003] Pepper is a kind of food material, which is a kind of spicy spice, especially suitable for people with loss of appetite, colds, chills, and vomiting; pepper has high nutritional value, rich in protein, vitamins and trace elements, and it contains a strong and aromatic pepper flavor . In food applications, pepper is mainly used as a spice, and it is directly added to cooking as a flavoring agent. Peppe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L3/00
CPCA23L3/00A23L27/60
Inventor 翁俊明唐学春
Owner 珠海市宝门食品企业有限公司
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