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Fruit chilli paste and preparation method thereof

A technique of chili sauce, fruit

Inactive Publication Date: 2019-06-14
SHIJIAZHUANG ACADEMY OF AGRI & FORESTRY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fresh chili sauce has a strong aroma and has the function of nourishing qi and nourishing blood, but lacks the taste of fruit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The fruit chili sauce of the present invention, its component by weight percentage is: pepper 56, apple 6, pear 6, garlic 6, ginger 5, edible oil 3.5, mature vinegar 3.5, dry yellow sauce 3.5, edible salt 3.5, peanut crushed 2, white sugar 2 , Sesame 1.5 and MSG 1.5. The pepper is bright red hot pepper, the apple is Guoguang apple, the pear is Ya pear, and the mature vinegar is Shanxi old mature vinegar.

[0019] The preparation method of fruit chili sauce comprises the steps:

[0020] ⑴Raw material pretreatment, fresh peppers are cleaned, and the stalks are removed; apples and pears are cleaned and cored, ginger and garlic are peeled; peanut kernels are fried until white and yellow, and the taste is crisp, take out and drain, peel and crush into peanuts , after cooling for later use;

[0021] (2) Dilute the dried yellow sauce with mature vinegar, add sugar and stir well for later use;

[0022] ⑶Crush: Put the washed peppers, pitted apples, pears, ginger, and garlic ...

Embodiment 2

[0026] Its components by weight percentage are: pepper 57, apple 7, pear 6.5, garlic 5, ginger 4.5, edible oil 3, mature vinegar 3, dried yellow sauce 3, edible salt 3, peanut crushed 2.5, sugar 2.5, sesame 1.5 and monosodium glutamate 1.5 . The peppers are bright red screw peppers, the apples are Gala apples, and the pears are snowflake pears. The preparation method of fruit chili sauce is the same as that of Example 1.

Embodiment 3

[0028] Its components by weight percentage are: pepper 58, apple 6, pear 7, garlic 5, ginger 4, edible oil 3, mature vinegar 3, dried yellow sauce 3, edible salt 3, peanut crushed 3, sugar 2, sesame 1 and monosodium glutamate 2 . The chili is bright red chili pepper, the apple is red Fuji apple, and the pear is snow pear. The preparation method of fruit chili sauce is the same as that of Example 1.

[0029] Using good quality, thick meat, fresh fresh red peppers as raw materials, changing the traditional method of making chili sauce with dried chili and millet peppers as raw materials, adding apples and pears with health care functions, and adding ginger that can improve the function of the human gastrointestinal tract And garlic, further increased the nutritional and health benefits of fresh chili sauce. The bright red screw pepper and sharp pepper have thick flesh, moderate spiciness, and good quality. The health care effect is better after adding apples and pears. There ...

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PUM

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Abstract

The invention relates to fruit chilli paste and a preparation method thereof. The fruit chilli paste is prepared from, by weight, 55-60% of chillies, 5-7% of apples, 5-7% of pears, 5-7% of garlic, 4-6% of ginger, 3-5% of edible oil, 3-5% of mature vinegar, 2.5-4% of dry salted and fermented soya paste, 2.5-4% of edible salt, 1.5-3% of crushed peanuts, 1.5-3% of white sugar, 1-2% of sesame and 1-2%of aginomoto. The preparation method comprises the steps of 1, pretreatment of the raw materials; 2, treatment of the dry salted and fermented soya paste, wherein the dry salted and fermented soya paste is diluted with the mature vinegar, and then the white sugar is added; 3, smashing, wherein the chillies, the apples, the pears, the ginger and the garlic are put into a food processer and smashedinto slurry; 4, boiling, wherein the edible oil and the dry salted and fermented soya paste are heated, the slurry chillies and fruits are boiled for 20 minutes, and the crushed peanuts, the sesame and the aginomoto are added for boiling for 10 minutes; 5, cooling and canning, wherein the fruit chilli paste is prepared through cooling and canning. A chili paste formula is optimized, the taste ofthe chilli paste is improved, the nutritive health care functions are improved, and a new variety is provided for development of chilli foods.

Description

technical field [0001] The invention belongs to the technical field of non-staple food processing, and relates to a chili sauce, in particular to a fruit chili sauce and a preparation method thereof. Background technique [0002] Pepper is a vegetable with the same source of medicine and food. It is rich in alkaloids, pigments, vitamins, minerals and other ingredients. It has the functions of dispelling cold, stopping dysentery, killing insects, enhancing appetite, and promoting digestion. Apples and pears are common fruits in our north, with powerful health care functions and low cost. [0003] Chili sauce is a commonly used spicy seasoning. Most of the chili sauces on the market are made of dried chili and beans as raw materials. The taste of these chili sauces is mainly spicy and has a single taste, which cannot satisfy people's appetite. Especially can not satisfy children and teenagers to the dietary demand of chili sauce, thereby more and more are subjected to the neg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/10A23L33/105
Inventor 齐连芬董灵迪师建华郭敬华张庆银王丹丹焦永刚李燕牛瑞生
Owner SHIJIAZHUANG ACADEMY OF AGRI & FORESTRY SCI
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