CN102885285A - Tomato chili sauce and manufacturing method thereof - Google Patents

Abstract

The invention relates to a tomato chili sauce and a manufacturing method thereof. The tomato chili sauce is formed by the following components in percentage by weight: 5-15% of table salt, 0.1-1% of xanthan gum, 0.5-1.5% of modified starch, 1-10% of garlic powder, 20-40% of chili, 10-20% of tomato powder, 1-10% of white granulated sugar, 0.1-1% of cyclodextrine, 4-15% of plant oil, 0.05-0.1% of potassium sorbate, and a suitable amount of ginger powder, monosodium glutamate and water. The manufacturing method comprises the following steps: mixing, agitating, pouring oil and the like.

Description

A kind of chili sauce and preparation method thereof

Technical field

The present invention relates to a kind of chili sauce and preparation method thereof, belong to food processing field.

Background technology

Tomato is the annual or herbaceos perennial of Solanaceae.The edible position of tomato is the berry of succulence.Study mensuration according to the nutritionist: edible 50 grams-100 restrain bright tomato for each person every day, can satisfy human body to the needs of several vitamins and mineral matter." tomatin " that tomato contains has the effect of anti-bacteria; The malic acid that contains, citric acid and carbohydrate, peptic function.Tomato contains abundant nutrition, has again multiple function to be called as in the magical dish fruit.The organic acids such as the malic acid in the tomato and citric acid increase gastric acidity in addition, help digest, and adjust the effect of gastrointestinal function.Contain tartaric acid in the tomato, can reduce the content of cholesterol, very helpful to hyperlipemia.Tomato is rich in vitamin A, vitamin C, vitamin B1. and the multiple elements such as vitamin B2 and carrotene and calcium, phosphorus, potassium, magnesium, iron, zinc, copper and iodine, also contain protein, carbohydrate, organic acid, cellulose.

Capsicum is a kind of vegetables of integration of drinking and medicinal herbs, contains alkaloid, pigment, vitamin, organic matter, mineral matter and other components, and wherein capsaicine can accelerate metabolism, promotes hormone secretion, skin care.Capsicum is rich in vitamin C, can control heart disease and crown artery sclerosis, reduces cholesterol, and contains more polyphenoils, in advance anti-cancer and other chronic diseases.

Garlic contains abundant carbohydrate, minerals and vitamins, also contains the allicin with the hot smell of special perfume (or spice), has the sterilization stomach invigorating, the effect of anti-cancer and cancer-preventing.

At present, along with developing rapidly of national economy, people's living standard is more and more higher, requirement to flavouring also improves constantly, especially more and more exquisite to the requirement of thick chilli sauce, therefore, various thick chilli sauce appear on the market, such as thick broad-bean sauce, chili sauce, fragrant thick chilli sauce, flour paste etc., there is the deficiency that taste is single, salinity is too large in major part, general cooking, the seasoning matter of cooking noodle of only being used for, can not effectively strengthen people's appetite, and nutrition is not abundant.

The present invention provides a kind of nutritious on the basis of improving existing thick chilli sauce deficiency, color and luster is pure, can strengthen the functional health type thick chilli sauce of people's appetite.

Summary of the invention

It is a kind of take capsicum as main batching that the object of the invention is to provide, thick chilli sauce of the auxiliary materials such as interpolation tomato meal and preparation method thereof.

Chili sauce of the present invention, its composition and proportioning are as follows:

Salt 5-15%

Xanthans 0.1-1%

Converted starch 0.5-1.5%

Garlic powder 1-10%

Chilli powder 20-40%

The full powder 10-20% of tomato

White granulated sugar 1-10%

Cyclodextrine 0.1-1%

Vegetable oil 4-15%

Potassium sorbate 0.05-0.1%

Ginger powder, monosodium glutamate, water are an amount of

A kind of preparation method of chili sauce is characterized in that,

(1) the full powder of tomato, potassium sorbate and converted starch mix, and add the suitable quantity of water dissolving, and be for subsequent use;

(2) take by weighing in proportion xanthans, white granulated sugar and be dry mixed evenly after, be dissolved in water, then be heated to fully dissolving after, for subsequent use;

(3) take by weighing in proportion garlic powder, cyclodextrine be mixed even after, be dissolved in water, then behind 50-70 ℃ of water-bath 20-40min, for subsequent use;

(4) the described solution of above-mentioned steps (1) (2) (3) is mixed, join in the chilli powder after oil sprinkles, stir, add spice allotment, cooling, packing, finished product.

The specific embodiment

Embodiment 1

The chili sauce of present embodiment, its composition and proportioning are as follows:

Salt 5%

Xanthans 0.4%

Converted starch 0.5%

Garlic powder 2%

Chilli powder 20%

The full powder 10% of tomato

White granulated sugar 2%

Cyclodextrine 0.1%

Vegetable oil 4%

Potassium sorbate 0.05%

Ginger powder, monosodium glutamate, water are an amount of

The preparation method of present embodiment chili sauce is as follows:

(1) the full powder of tomato, potassium sorbate and converted starch mix, and add the suitable quantity of water dissolving, and be for subsequent use;

(2) take by weighing in proportion xanthans, white granulated sugar and be dry mixed evenly after, be dissolved in water, then be heated to fully dissolving after, for subsequent use;

(3) take by weighing in proportion garlic powder, cyclodextrine be mixed even after, be dissolved in water, then behind 60 ℃ of water-bath 30min, for subsequent use;

(4) above-mentioned steps (1) (2) (3) gained solution is mixed, join in the chilli powder after oil sprinkles, stir, add spice allotment, cooling, packing, finished product.

Embodiment 2

The chili sauce of present embodiment, its composition and proportioning are as follows:

Salt 10%

Xanthans 0.6%

Converted starch 1%

Garlic powder 4%

Chilli powder 30%

The full powder 15% of tomato

White granulated sugar 3%

Cyclodextrine 0.15%

Vegetable oil 6%

Potassium sorbate 0.1%

Ginger powder, monosodium glutamate, water are an amount of

The preparation method of present embodiment chili sauce is as follows:

(1) the full powder of tomato, potassium sorbate and converted starch mix, and add the suitable quantity of water dissolving, and be for subsequent use;

(2) take by weighing in proportion xanthans, white granulated sugar and be dry mixed evenly after, be dissolved in water, then be heated to fully dissolving after, for subsequent use;

(3) take by weighing in proportion garlic powder, cyclodextrine be mixed even after, be dissolved in water, then behind 65 ℃ of water-bath 25min, for subsequent use;

(4) above-mentioned steps (1) (2) (3) gained solution is mixed, join in the chilli powder after oil sprinkles, stir, add spice allotment, cooling, packing, finished product.

Embodiment 3

The chili sauce of present embodiment, its composition and proportioning are as follows:

Salt 12%

Xanthans 0.8%

Converted starch 1.5%

Garlic powder 6%

Chilli powder 35%

The full powder 12% of tomato

White granulated sugar 4%

Cyclodextrine 0.18%

Vegetable oil 7%

Potassium sorbate 0.1%

Ginger powder, monosodium glutamate, water are an amount of

The preparation method of present embodiment chili sauce is as follows:

(1) the full powder of tomato, potassium sorbate and converted starch mix, and add the suitable quantity of water dissolving, and be for subsequent use;

(2) take by weighing in proportion xanthans, white granulated sugar and be dry mixed evenly after, be dissolved in water, then be heated to fully dissolving after, for subsequent use;

(3) take by weighing in proportion garlic powder, cyclodextrine be mixed even after, be dissolved in water, then behind 55 ℃ of water-bath 35min, for subsequent use;

(4) above-mentioned steps (1) (2) (3) gained solution is mixed, join in the chilli powder after oil sprinkles, stir, add spice allotment, cooling, packing, finished product.

Claims (2)

1. chili sauce, its composition and proportioning are as follows:

Salt 5-15%;

Xanthans 0.1-1%;

Converted starch 0.5-1.5%;

Garlic powder 1-10%;

Chilli powder 20-40%;

The full powder 10-20% of tomato;

White granulated sugar 1-10%;

Cyclodextrine 0.1-1%;

Vegetable oil 4-15%;

Potassium sorbate 0.05-0.1%;

Ginger powder, monosodium glutamate, water are an amount of.

2. the preparation method of a chili sauce is characterized in that,

(1) the full powder of tomato, potassium sorbate and converted starch mix, and add the suitable quantity of water dissolving, and be for subsequent use;

(2) take by weighing in proportion xanthans, white granulated sugar and be dry mixed evenly after, be dissolved in water, then be heated to fully dissolving after, for subsequent use;

(3) take by weighing in proportion garlic powder, cyclodextrine be mixed even after, be dissolved in water, then behind 50-70 ℃ of water-bath 20-40min, for subsequent use;

(4) the described solution of above-mentioned steps (1) (2) (3) is mixed, join in the chilli powder after oil sprinkles, stir, add spice allotment, cooling, packing, finished product.