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Konjak and fruit chili sauce and preparation method thereof

A technology for chili sauce and capsaicin sauce, which is applied in food science and other directions, can solve problems such as unsuitable promotion, and achieve the effects of low production cost, sweet, spicy and delicious taste, and simple process.

Inactive Publication Date: 2019-06-14
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention patent of application number 201610391839.1 "A preparation method of chili sauce and chili sauce" (application date: 2016.06.06) introduces a preparation method of chili sauce and chili sauce. Drying and other technologies have strict technical requirements, and meat, especially pork, is added in it, so it should not be promoted to specific groups of people who do not eat pork

Method used

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  • Konjak and fruit chili sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1. A preparation method of konjac fruit chili sauce includes the following steps:

[0024] (1) Preparation of konjac fruit capsaicin sauce: Take 2g of konjac glucomannan powder, 100g of ultrapure water, and homogenize and swell at 45°C for 15 minutes to prepare konjac sol. For use, take 250g of red pepper, 250g of apple, 125g of pear, Garlic 100g, ginger 75g, washed, dried, cut fruit and vegetable pieces, and set aside; first put the cut red pepper in a beating machine at 16000rpm / min for 30s, then put the konjac sol and fruit and vegetable pieces into the beating In the machine, add 100g soft white sugar, 125g white vinegar, 125g edible salt, rotate speed 16000rpm / min, 50s smash to obtain vegetarian sauce, and place it in a container sealed for temporary storage;

[0025] (2) Preparation of konjac crystal Q pellets: Take 100g of japonica rice flour, 100g of tapioca starch, and 30g of konjac flour and mix them evenly. The weight ratio of the total flour to water i...

Embodiment 2

[0028] Example 2. A preparation method of a konjac glucomannan film anti-haze mask includes the following steps:

[0029] (1) Preparation of konjac fruit capsaicin sauce: take 5g of konjac glucomannan powder, 150g of ultrapure water, homogenize at 45℃, swell for 20min, make konjac sol, and take 500g of red pepper, 500g of apple and 250g of pear , Garlic 200g, ginger 150g, washed, dried, cut fruit and vegetable pieces, and set aside; first put the cut red pepper in a beater at 16000rpm / min and stir for 40s, then put all the konjac sol and fruit and vegetable pieces Put it into the beating machine, add 200g soft white sugar, 250g white vinegar, 250g edible salt, rotate at 16000rpm / min, 60s to crush to obtain vegetarian sauce, and place it in a container, sealed for temporary storage;

[0030] (2) Preparation of konjac crystal Q pellets: Take 200g of japonica rice flour, 200g of tapioca starch, and 60g of konjac flour and mix them evenly. The weight ratio of the total flour to water i...

Embodiment 3

[0033] Embodiment 3. A preparation method of a konjac glucomannan film anti-haze mask includes the following steps:

[0034] (1) Preparation of konjac fruit capsaicin sauce: take 3g konjac glucomannan powder, 120g ultrapure water, homogenize at 45℃, swell for 10min, make konjac sol, and take 125g red pepper, 125g apple and 62.5 pear g. Garlic 50g, ginger 37.5g, washed, dried, cut fruit and vegetable pieces, and set aside; first put the cut red pepper in a beater and stir at 16000rpm / min for 30s, and then konjac sol and fruit and vegetable pieces Put all into the beater, add 50g soft white sugar, 62.5g white vinegar, 62.5g edible salt, rotate speed 16000rpm / min, 30s mash to obtain vegetarian sauce, and place it in a container sealed for temporary storage;

[0035] (2) Preparation of konjac crystal Q pellets: take 50g of japonica rice flour, 50g of tapioca starch, and 15g of konjac flour and mix them evenly. The weight ratio of total flour to water is 3:2. Add water at 100°C to mix, ...

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Abstract

The invention relates to konjak and fruit chili sauce and a preparation method thereof. The preparation method of the konjak and fruit chili sauce comprises the steps of preparing konjak, fruit and capsaicine sauce, preparing konjak crystal elastic particles, preparing the konjak, fruit and chilli sauce and carrying out packaging. According to the konjak and fruit chili sauce, konjak glucomannan,chili and pears are adopted as main raw materials, polished round-grained rice flour and natural fruit and vegetable condensed juice are adopted for assistance, the limitation of traditional konjak granules is broken through, a traditional process of the chili sauce is improved, the nutritional ingredients of the chili sauce are guaranteed, and meanwhile a healthcare effect is achieved. The konjakand fruit chili sauce is rich in nutrition, the calorie is reduced, and the konjak and fruit chili sauce tastes fresh and cool, is elastic, chewy, easy to digest, low in cost and suitable for household and commercial production. The konjak and fruit chili sauce meets the needs of all kinds of people groups, can be directly eaten as condiments with rice, can also serve as dipping sauce of dumplings, and can also be used for pickling salted cucumbers, spicy cabbages and the like. The konjak and fruit chili sauce is high in actionability and easy to popularize.

Description

Technical field [0001] The invention specifically relates to a chili sauce and a preparation method thereof, in particular to a konjac fruit chili sauce and a preparation method thereof, and belongs to the technical field of food. Background technique [0002] With the advancement of society and the development of science and technology, a single seasoning can no longer satisfy people's pursuit of new tastes. With the improvement of people's quality of life, safety, nutrition, greenness, and variety have long been mentioned as seasonings in addition to deliciousness. The development schedule, diversified, complex and high-quality products are the current and future development directions of seasonings. At the same time, there are many problems with seasonings, such as "black seasoning" flooding the low-end seasoning market, high cost and low benefit, and the konjac glucomannan product is relatively single. [0003] The chili sauce on the market mainly consists of chili peppers, su...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L19/10A23L7/10A23L29/30A23L29/244A23L19/00A23L33/00
Inventor 庞杰吴春华王玉艳李源钊王林倪永升杜雨袁毅吴丹王维海林婉媚
Owner FUJIAN AGRI & FORESTRY UNIV
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