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Production process of mature vinegar chilli sauce

A production process, the technology of chili sauce, applied in the field of production technology of mature vinegar chili sauce, can solve problems such as easy to get angry, monotonous taste, etc., and achieve the effects of stopping dysentery, promoting appetite, and helping digestion

Pending Publication Date: 2022-02-22
山西米多多食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The main ingredient of existing chili sauce is chili, which is easy to get angry when eaten a lot, and the taste is relatively monotonous. Therefore, we propose a production process of old vinegar chili sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of production technology of mature vinegar chili sauce, described a kind of production technology of mature vinegar chili sauce comprises the following steps:

[0023] (1) raw material selection: first take by weighing mature vinegar, capsicum, garlic, soft white sugar, sweet noodle sauce, edible salt and monosodium glutamate of corresponding mass fraction;

[0024] (2) Raw material processing: first the garlic that has been weighed in the step (1) is beaten into mashed garlic for subsequent use, and the pepper is selected as fresh pepper, and the pepper needs to be cleaned, picked, and crushed for subsequent use before use;

[0025] (3) Cooking of mature vinegar: put the mature vinegar after weighing in step (1) into a cooking pot for boiling, and continue boiling for 10 minutes when the boiling temperature is 80°C;

[0026] (4) Capsicum addition: put the capsicum processed in step (2) into the mature vinegar boiled in step (3) and continue to boil for 30 minute...

Embodiment 2

[0035] A kind of production technology of mature vinegar chili sauce, described a kind of production technology of mature vinegar chili sauce comprises the following steps:

[0036] (1) raw material selection: first take by weighing mature vinegar, capsicum, garlic, soft white sugar, sweet noodle sauce, edible salt and monosodium glutamate of corresponding mass fraction;

[0037] (2) Raw material processing: first the garlic that has been weighed in the step (1) is beaten into mashed garlic for subsequent use, and the pepper is selected as fresh pepper, and the pepper needs to be cleaned, picked, and crushed for subsequent use before use;

[0038] (3) Cooking of aged vinegar: put the mature vinegar after weighing in step (1) into a cooking pot for boiling, and continue boiling for 15 minutes when the boiling temperature is 85° C.;

[0039] (4) Capsicum addition: put the capsicum after processing in step (2) into the mature vinegar boiled in step (3) and continue to boil for 40...

Embodiment 3

[0048] A kind of production technology of mature vinegar chili sauce, described a kind of production technology of mature vinegar chili sauce comprises the following steps:

[0049] (1) raw material selection: first take by weighing mature vinegar, capsicum, garlic, soft white sugar, sweet noodle sauce, edible salt and monosodium glutamate of corresponding mass fraction;

[0050] (2) Raw material processing: first the garlic that has been weighed in the step (1) is beaten into mashed garlic for subsequent use, and the pepper is selected as fresh pepper, and the pepper needs to be cleaned, picked, and crushed for subsequent use before use;

[0051] (3) Cooking of mature vinegar: put the mature vinegar after weighing in step (1) into a cooking pot for boiling, and continue to boil for 13 minutes when the boiling temperature is 83° C.;

[0052] (4) Capsicum addition: put the capsicum processed in step (2) into the mature vinegar boiled in step (3) and continue to boil for 35 minu...

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Abstract

The invention discloses a production process of a mature vinegar chilli sauce. The production process of the mature vinegar chilli sauce comprises the following steps: (1) raw material selection, (2) raw material treatment, (3) mature vinegar boiling, (4) chilli addition, (5) preliminary cooling, (6) auxiliary material addition, (7) filling, (8) sterilization and (9) secondary cooling. The mature vinegar is added on the basis of the original ingredients, the condition of excessive internal heat can be prevented during eating by adding the mature vinegar, edible oil is not added in the ingredients, the low-fat and oil-free effects are achieved, gastric acid can be increased, appetite is promoted, digestion is helped, and the effects of diminishing swelling, softening hard mass, dissipating blood stasis and breaking stasis are achieved; and, the content of vitamin C in the chilies is very high, the mature vinegar can help to maintain the vitamin C in food, and the chili sauce has the effects of relieving thoracic and abdominal crymodynia, stopping dysentery, killing parasites in the stomach and the abdomen, controlling heart diseases and coronary sclerosis and the like.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production process of mature vinegar chili sauce. Background technique [0002] Chili sauce is a sauce made from chili peppers, which is a common condiment on the table. Most of them are in Hunan, and there are two kinds of oil and water. The oil system is made of sesame oil and chili pepper, the color is bright red, and there is a layer of sesame oil floating on it, which is easy to preserve. [0003] The main ingredient of existing chili sauce is chili pepper, which is easy to get angry when eaten a lot, and the taste is relatively monotonous. Therefore, we propose a production process of old mature vinegar chili sauce. Contents of the invention [0004] The object of the present invention is to provide a kind of production technology of mature vinegar chili sauce, to solve the problem proposed in the background technology. [0005] In order to achieve the above ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00
CPCA23L27/60A23L33/00A23V2002/00A23V2200/30A23V2200/32A23V2200/326
Inventor 梁滨阳
Owner 山西米多多食品有限公司
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