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Chili sauce processing and preparing method

A technology for chili sauce and chili, applied in the field of food processing, can solve problems such as adverse effects on health, insufficient taste layering, short production time, etc., to achieve improved taste and nutritional effect, rich layered taste and strong freshness. Effect

Inactive Publication Date: 2020-02-18
CHONGQING DEXIN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the common method of making chili sauce is to simply wash fresh chili peppers, mash them and marinate them with salt. The problem of poor taste of chili peppers after pickling, and some chili sauces sold on the market are often added with artificial pigments and chemical preservatives, long-term consumption may have adverse effects on health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for processing chili sauce, the method comprising the following steps:

[0026] 1) Clean the screened fresh green two vitex peppers without handles and bright color in the air bubble cleaning machine connected to the flowing water pipe, and then send them to the vibrating air dryer with the conveyor belt to remove the clear water, and then send them to the crushing equipment Cut into 8mm chilli pieces;

[0027] 2) Immediately add 16 parts of edible salt and 0.2 part of calcium chloride for every 100 parts of the chopped pepper, and add it into a blender and stir to mix evenly;

[0028] 3) Pack the mixed chili pieces with a transfer car, and pack them into tile vats. Put 400kg in each vat, spread it flat and compact, sprinkle 4kg of edible salt on the surface, and sprinkle salt around the vat wall to account for 70%. %, 30% in the middle, and then cover it with a polyethylene film, then spread 1cm thick edible salt on the film, spread it flat and compact, cover...

Embodiment 2

[0035] A method for processing chili sauce, the method comprising the following steps:

[0036] 1) Clean the screened fresh green two vitex peppers without handles and bright color in the air bubble cleaning machine connected to the flowing water pipe, and then send them to the vibrating air dryer with the conveyor belt to remove the clear water, and then send them to the crushing equipment Cut into 8mm chilli pieces;

[0037] 2) Immediately add 16 parts of edible salt and 0.2 part of calcium chloride for every 100 parts of chopped peppers, and add them into a blender to stir and mix evenly;

[0038] 3) Pack the mixed chili pieces with a transfer car, and pack them into tile vats. Put 400kg into each vat, spread it flat and compact, sprinkle 4kg of edible salt on the surface, and sprinkle salt around the vat wall to account for 70 %, 30% in the middle, and then cover it with a polyethylene film, then spread 1cm thick edible salt on the film, spread it flat and compact, cover ...

Embodiment 3

[0045] A method for processing chili sauce, the method comprising the following steps:

[0046] 1) Clean the screened fresh green two vitex peppers without handles and bright color in the air bubble cleaning machine connected to the flowing water pipe, and then send them to the vibrating air dryer with the conveyor belt to remove the clear water, and then send them to the crushing equipment Cut into 7mm chilli pieces;

[0047] 2) Immediately add 16 parts of edible salt and 0.2 part of calcium chloride for every 100 parts of the chopped pepper, and add it into a blender and stir to mix evenly;

[0048] 3) Pack the mixed chili pieces with a transfer car, and pack them into tile vats. Put 400kg in each vat, spread it flat and compact, sprinkle 4kg of edible salt on the surface, and sprinkle salt around the vat wall to account for 70%. %, 30% in the middle, and then cover it with a polyethylene film, then spread 1cm thick edible salt on the film, spread it flat and compact, cover t...

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Abstract

The present invention discloses a chili sauce processing and preparing method. After processing according to the steps, mouthfeel and nutritional effects of a finished product are greatly improved compared with traditional products, wherein capsaicine contained in chili fruit peels and placenta is a spicy source, the content of the capsaicine is different according to the variety, the general content is about 17%-27%, the content of the capsaicine in red chilies with J-shaped hooks is up to 27% or more, every 100 gram of fresh chilies contain 1.56 mg of carotene and 105 mg of ascorbic acid, which is higher than contents in common vegetables, the chili sauce is fragrant, spicy and delicious, moderate in spiciness, heavy in oil content, rich in vitamin C, proteins, carotene, fatty oil, capsaicin, human body essential nutrient elements and substances of volatile oil, calcium, phosphorus, iron, ascorbic acid, etc., disodium 5'-ribonucleotide enables the chili sauce to be richer in freshness, and the chili sauce is more delicious in taste and richer in taste layering sense, and meanwhile, also increased in a dietetic invigoration effect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing and preparing chili sauce. Background technique [0002] Pepper belongs to Solanaceae, an annual or perennial vegetable, native to tropical South America, and introduced to my country in the Ming Dynasty. It is produced in all parts of my country, with Sichuan, Chongqing, Hunan, Hubei and Guizhou producing the most, and it is available in all seasons. Chili sauce is made from fresh chili peppers. It is a kind of seasoning that people generally like to use. Fragrance, specifically, has the following effects: 1. Antipyretic and analgesic: pepper is pungent and warm, which can lower body temperature through sweating and relieve muscle pain. Yingying has strong antipyretic and analgesic effects; 2. Prevent cancer: pepper The active ingredient capsaicin is an antioxidant substance, which can organize the metabolism of relevant cells, thereby terminating ...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L27/24A23L33/00A23L29/00
CPCA23L27/60A23L27/24A23L33/00A23L29/015A23V2002/00
Inventor 朱光伟
Owner CHONGQING DEXIN FOOD
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