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Umami chili sauce, preparation method and application in nutritious spicy snack food

A technology of chili sauce and chili, which is applied to the bacteria used in food preparation, the function and application of food ingredients, etc., can solve the problems of unsatisfactory nitrite control, reduce the pH value of chili sauce, and unstable hygienic quality, and achieve good Prospect of application, relief of discomfort, effect of reduced loss

Active Publication Date: 2021-11-02
湖南狄师傅食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the improvement of living standards, people have higher requirements on the color, aroma and other aspects of condiments made of chili. At present, chili sauce is mostly made by high-salt pickling method, which is heavy in salt and low in brittleness of chili. , the color is dark, the juice loss is serious, the taste is poor, and the hygienic quality is unstable
Fermented chili sauce is the use of various beneficial microorganisms to ferment the cut and beaten peppers to produce acid to reduce the pH value of the chili sauce, and at the same time combine the high osmotic pressure of salt, the decomposition of protein and a series of other biochemical effects , jointly inhibit the growth of harmful microorganisms, and can greatly reduce the salt content in chili sauce, but its control of nitrite is still unsatisfactory, and the nitrite content in the finished product still poses a threat to people's health

Method used

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  • Umami chili sauce, preparation method and application in nutritious spicy snack food

Examples

Experimental program
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preparation example Construction

[0045] The preparation method of the Houttuynia cordata extract is as follows: add Houttuynia cordata into water 4 times the weight of Houttuynia cordata for soaking, the temperature of the water is 8°C, soak for 2 hours, extract at 75°C for 3 hours, filter the medicine through 100 mesh Filtrate with a net to obtain filtrate A and Houttuynia filter residue; add water 6 times the quality of Houttuynia filter residue to the obtained Houttuynia filter residue, continue to extract at 80°C for 2 hours, and filter through a 100-mesh filter net to obtain extract B , combine the extract A and the extract B, place the temperature at 60° C., and concentrate under the conditions of an absolute pressure of 0.05 MPa until the remaining volume is 3% of the original volume to obtain Houttuynia cordata extract.

[0046] The preparation method of the Radix Paeoniae Rubra extract is as follows: the Radix Radix Radix Paeoniae Rubra is naturally dried and crushed to 40 meshes, and 85w% ethanol aqu...

Embodiment 1

[0051] A preparation method of umami chili sauce, comprising the following steps:

[0052] Ⅰ. Preparation: choose mildew-free, bright red, high-quality, green, and pollution-free peppers as raw materials, remove the stems of the peppers, clean them, and drain the water to obtain washed peppers;

[0053] Ⅱ. Pretreatment: the cleaned peppers were sterilized at 90°C for 20 minutes to obtain pretreated peppers;

[0054] Ⅲ. Mixing: add peeled garlic and ginger to the pretreated pepper, beat for 5 minutes at 25°C and 3800r / min, then add sucrose, tea polyphenols, resveratrol, arbutin, 5'-Disodium inosinate, 15wt% saline solution, stirred for 30min at 25°C and 65r / min, the pretreated pepper, garlic, ginger, sucrose, tea polyphenols, resveratrol, bear The mass ratio of fructoside, disodium 5'-inosinate and 15wt% saline solution is 100:5:5:4:1:1:1:0.3:15 to obtain the mixture;

[0055] Ⅳ. Fermentation: Add 2% of the fermenting bacteria of the mixture quality to the above mixture, seal...

Embodiment 2

[0059] It is basically the same as that of Example 1, except that the plant extract is prepared by mixing Houttuynia cordata extract and Radix Paeoniae Rubra extract in a mass ratio of 1:1.

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Abstract

The invention discloses an umami chili sauce, a preparation method and an application in nutritious spicy snack food. The preparation method of the umami chili sauce comprises the following steps: 1. material preparation; 2. pretreatment; 3. mixing materials; 4. fermenting. The invention has the advantages of simple production process, good taste, low nitrite content, high safety, and retains rich nutritional ingredients in the raw materials. It is not easy to get angry after eating the umami chili sauce of the invention, and can be applied to toothpick beef and small fish It has a good application prospect in nutritious and spicy snack foods such as fish tail, bean products and duck neck.

Description

technical field [0001] The invention relates to the technical field of food, in particular to an umami chili sauce, a preparation method and its application in nutritious spicy snack food. Background technique [0002] Capsicum, alias: ox horn pepper, long pepper, vegetable pepper, bell pepper, is an annual or limited perennial herbaceous plant of the genus Capsicum in the Solanaceae family. The content of vitamin C per 100 grams of pepper is as high as 198 mg, ranking first among vegetables, and the content of vitamin B, carotene, calcium, iron and other minerals is also relatively rich. Medical experts believe that chili can relieve chest and abdomen cold pain, stop dysentery, kill stomach parasites, control heart disease and coronary artery sclerosis; it can also stimulate oral mucosa, cause gastric peristalsis, promote saliva secretion, increase appetite, promote Digestion. [0003] Peppers are delicious and have many benefits. There are various chili products on the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L33/105A23L5/20A23L5/10A23L5/00A23L13/00A23L17/00A23L13/50A23L13/20A23L11/00A23L11/45
CPCA23L5/00A23L5/13A23L5/27A23L11/00A23L13/00A23L13/20A23L13/50A23L17/00A23L27/60A23L33/105A23V2002/00A23V2400/175A23V2200/30A23V2250/628A23V2250/2132A23V2250/21
Inventor 李建党
Owner 湖南狄师傅食品科技有限公司
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