CN108813543A - A kind of fruit flavor chili paste and preparation method thereof - Google Patents
A kind of fruit flavor chili paste and preparation method thereof Download PDFInfo
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- CN108813543A CN108813543A CN201810547785.2A CN201810547785A CN108813543A CN 108813543 A CN108813543 A CN 108813543A CN 201810547785 A CN201810547785 A CN 201810547785A CN 108813543 A CN108813543 A CN 108813543A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The invention discloses a kind of fruit flavor chili paste and preparation method thereof, the raw material of fruit flavor chili paste includes by weight：80-100 parts of capsicum, 8-20 parts of garlic, 8-11 parts of tomato, 3-12 parts of hawthorn, 6-13 parts of fig, 7-15 parts of pyrus nivalis, 4-12 parts of apple, 5-13 parts of yellow peach, 3-10 parts of olive, 2-9 parts of raisins, 3-8 parts of pearl oil apricot, 1-5 parts of honeysuckle, 1-5 parts of cordate houttuynia, 1-5 parts of purslane, 3-7 parts of Ilex Latifolia Thunb, 3-11 parts of folium artemisiae argyi, 5-13 parts of mushroom, 2-9 parts of balsam pear, 3-10 parts of salt, 0.1-1 parts of monosodium glutamate, 3-8 parts of calcium malate, 0.1-0.8 parts of thickener, 0.1-0.38 parts of essential oil.The preparation method process for the fruit flavor chili paste that the present invention also proposes is simple, and obtained thick chilli sauce has strong fruity, and is not easy to get angry after eating.
Description
Technical field
The present invention relates to thick chilli sauce technical fields more particularly to a kind of fruit flavor chili paste and preparation method thereof.
Background technique
Condiment food of the thick chilli sauce as Chinese tradition, full of nutrition, delicious flavour, easy to use, travelling is at any time at home
It is edible everywhere, so being favored by the majority of consumers very much, there is extensive market in China.With the improvement of people ' s living standards
With the enhancing of health care consciousness, more food consumers not only pursue the convenient of food, but also to the safe, beautiful of food
Taste, health care have higher requirement.But its taste of existing thick chilli sauce is often relatively simple, is not able to satisfy the need of consumer
It asks.
Summary of the invention
Technical problems based on background technology, the invention proposes a kind of fruit flavor chili paste and preparation method thereof, institutes
State that preparation method process is simple, obtained thick chilli sauce has a strong fruity, and it is edible after be not easy to get angry.
A kind of fruit flavor chili paste proposed by the present invention, raw material include by weight：80-100 parts of capsicum, garlic 8-20
Part, 8-11 parts of tomato, 3-12 parts of hawthorn, 6-13 parts of fig, 7-15 parts of pyrus nivalis, 4-12 parts of apple, 5-13 parts of yellow peach, olive 3-
10 parts, 2-9 parts of raisins, 3-8 parts of pearl oil apricot, 1-5 parts of honeysuckle, 1-5 parts of cordate houttuynia, 1-5 parts of purslane, Ilex Latifolia Thunb 3-7
Part, 3-11 parts of folium artemisiae argyi, 5-13 parts of mushroom, 2-9 parts of balsam pear, 3-10 parts of salt, 0.1-1 parts of monosodium glutamate, 3-8 parts of calcium malate, thickening
0.1-0.8 parts of agent, 0.1-0.38 parts of essential oil.
Preferably, the garlic is selenium-enriched garlic.
Preferably, the mushroom is the mixture of one or more of needle mushroom, agaricus bisporus, mushroom.
Preferably, the thickener is the mixture of one or more of xanthan gum, carragheen, agar.
Preferably, the essential oil is the mixture of one or more of clove oil, ginger essential oil, thyme essential oil.
A kind of preparation method for fruit flavor chili paste that the present invention also proposes, includes the following steps：
S1, it will mix, be beaten with honeysuckle, cordate houttuynia, purslane, folium artemisiae argyi, fig and balsam pear after hawthorn, olive stoning
After obtain slurry；By pyrus nivalis, apple, yellow peach, pearl oil apricot peeled and cored, pelletizing, boiling 10-25min, is obtained at 55-65 DEG C
Obtain pellet；It is 8-11wt% by mushroom drying to water content, dry mushroom is obtained after pelletizing；It is added in boiling water after garlic is cleaned
It blanching 30-50 seconds, pulls out and drains away the water, be sliced after cooling, be then added in acetic acid and impregnate 5-9min, obtain garlic after pelletizing
Grain；Ilex Latifolia Thunb is added in boiling water, 30-50min is impregnated, bitter leaves tea is obtained after filtering；
S2, by pelletizing after capsicum and tomato deseeding, slurry, dry mushroom and garlic pearls are added and stir evenly, are then added
Salt, monosodium glutamate, calcium malate, thickener, essential oil and bitter leaves tea obtain mixture；
S3, mixture is boiled to 1-1.5h, pellet and raisins is added, sterilization obtains the fruit flavor chili paste after cooling.
Preferably, in S1, the dry concrete technology of mushroom is：Dry 20-30h, is then added vacuum at 70-85 DEG C
In freeze dryer, being dried at 3-5 DEG C to water content is 8-11wt%.
Preferably, in S3, the concrete technology of the sterilization is：It is 320- in pressure in the presence of carbon dioxide
380MPa, temperature handle 2-3min under conditions of being 20-30 DEG C, then handle 50-110s using Low Temperature Plasma Treating instrument,
Wherein, the power of Low Temperature Plasma Treating instrument is 350-450W, and pressure is a standard atmospheric pressure.
Fruit flavor chili paste of the present invention, joined in raw material honeysuckle, cordate houttuynia, purslane, Ilex Latifolia Thunb, folium artemisiae argyi,
Balsam pear makes gained thick chilli sauce be not easy to get angry, and cooperation joined tomato, hawthorn, fig, pyrus nivalis, apple, yellow peach, olive simultaneously
Olive, raisins, pearl oil apricot assign thick chilli sauce excellent fruit-like flavour and nutritive value, and mask balsam pear and Ilex Latifolia Thunb
Bitter taste caused by being added keeps the peppery degree of gained thick chilli sauce moderate, and sweet and sour taste, fruity is strong, in good taste；System is added in calcium malate
In, the content of calcium in thick chilli sauce is improved, gained thick chilli sauce is made to be easier to absorb；In essential oil addition system, with salt, honeysuckle,
Cordate houttuynia, garlic cooperation, play apparent bacteriostasis, reduce total plate count in thick chilli sauce, while effectively controlling peppery
Acidity during green pepper sauced is made changes, and has delayed the growth and corruption of microorganism, has extended the shelf life of thick chilli sauce；In capsicum
In the preparation process of sauce, tanning technique is used, has steamed moisture certain in thick chilli sauce, assigns system certain viscosity, together
When the fragrance of each raw material such as capsicum and nutriment are boiled out, assign thick chilli sauce strong aromatic odor；In preferred embodiment,
Sterilization process uses the ultra-high pressure sterilization method of carbon dioxide auxiliary, reduces the temperature of sterilization, shortens the time of sterilization,
The viscosity and color of thick chilli sauce are preferably maintained simultaneously, and in conjunction using Low-temperature Plasma Sterilization, to greatest extent
Maintain the color of each raw material in thick chilli sauce, and keep gained thick chilli sauce nutrient composition content high, ensure that the effect of sterilization
Fruit extends shelf life, improves economic benefit.
Specific embodiment
In the following, technical solution of the present invention is described in detail by specific embodiment.
Embodiment 1
A kind of fruit flavor chili paste proposed by the present invention, raw material include by weight：80 parts of capsicum, 20 parts of garlic, tomato 8
Part, 12 parts of hawthorn, 6 parts of fig, 15 parts of pyrus nivalis, 4 parts of apple, 13 parts of yellow peach, 3 parts of olive, 9 parts of raisins, pearl oil apricot 3
Part, 5 parts of honeysuckle, 1 part of cordate houttuynia, 5 parts of purslane, 3 parts of Ilex Latifolia Thunb, 11 parts of folium artemisiae argyi, 5 parts of mushroom, 9 parts of balsam pear, 3 parts of salt,
1 part of monosodium glutamate, 3 parts of calcium malate, 0.8 part of thickener, 0.1 part of essential oil.
A kind of preparation method for fruit flavor chili paste that the present invention also proposes, includes the following steps：
S1, it will mix, be beaten with honeysuckle, cordate houttuynia, purslane, folium artemisiae argyi, fig and balsam pear after hawthorn, olive stoning
After obtain slurry；By pyrus nivalis, apple, yellow peach, pearl oil apricot peeled and cored, pelletizing, the boiling 25min at 55 DEG C obtains pellet；
It is 8wt% by mushroom drying to water content, dry mushroom is obtained after pelletizing；It is added in boiling water blanching 50 seconds after garlic is cleaned,
It pulls out and drains away the water, be sliced after cooling, be then added in acetic acid and impregnate 5min, obtain garlic pearls after pelletizing；Ilex Latifolia Thunb is added
In boiling water, 50min is impregnated, bitter leaves tea is obtained after filtering；
S2, by pelletizing after capsicum and tomato deseeding, slurry, dry mushroom and garlic pearls are added and stir evenly, are then added
Salt, monosodium glutamate, calcium malate, thickener, essential oil and bitter leaves tea obtain mixture；
S3, mixture is boiled to 1h, pellet and raisins is added, sterilization obtains the fruit flavor chili paste after cooling.
Embodiment 2
A kind of fruit flavor chili paste proposed by the present invention, raw material include by weight：100 parts of capsicum, 8 parts of garlic, tomato
11 parts, 3 parts of hawthorn, 13 parts of fig, 7 parts of pyrus nivalis, 12 parts of apple, 5 parts of yellow peach, 10 parts of olive, 2 parts of raisins, pearl oil apricot 8
Part, 1 part of honeysuckle, 5 parts of cordate houttuynia, 1 part of purslane, 7 parts of Ilex Latifolia Thunb, 3 parts of folium artemisiae argyi, 13 parts of mushroom, 2 parts of balsam pear, 10 parts of salt,
0.1 part of monosodium glutamate, 8 parts of calcium malate, 0.1 part of thickener, 0.38 part of essential oil.
A kind of preparation method for fruit flavor chili paste that the present invention also proposes, includes the following steps：
S1, it will mix, be beaten with honeysuckle, cordate houttuynia, purslane, folium artemisiae argyi, fig and balsam pear after hawthorn, olive stoning
After obtain slurry；By pyrus nivalis, apple, yellow peach, pearl oil apricot peeled and cored, pelletizing, the boiling 10min at 65 DEG C obtains pellet；
It is 11wt% by mushroom drying to water content, dry mushroom is obtained after pelletizing；It is added in boiling water blanching 30 seconds after garlic is cleaned,
It pulls out and drains away the water, be sliced after cooling, be then added in acetic acid and impregnate 9min, obtain garlic pearls after pelletizing；Ilex Latifolia Thunb is added
In boiling water, 30min is impregnated, bitter leaves tea is obtained after filtering；
S2, by pelletizing after capsicum and tomato deseeding, slurry, dry mushroom and garlic pearls are added and stir evenly, are then added
Salt, monosodium glutamate, calcium malate, thickener, essential oil and bitter leaves tea obtain mixture；
S3, mixture is boiled to 1.5h, pellet and raisins is added, sterilization obtains the fruit flavor chili paste after cooling.
Embodiment 3
A kind of fruit flavor chili paste proposed by the present invention, raw material include by weight：95 parts of capsicum, 9 parts of garlic, tomato 10
Part, 6 parts of hawthorn, 11 parts of fig, 8 parts of pyrus nivalis, 10 parts of apple, 7 parts of yellow peach, 9 parts of olive, 5 parts of raisins, 7 parts of pearl oil apricot,
2 parts of honeysuckle, 4 parts of cordate houttuynia, 2 parts of purslane, 6 parts of Ilex Latifolia Thunb, 5 parts of folium artemisiae argyi, 11 parts of mushroom, 3 parts of balsam pear, 9 parts of salt, monosodium glutamate
0.3 part, 7 parts of calcium malate, 0.3 part of thickener, 0.32 part of essential oil；
Wherein, the garlic is selenium-enriched garlic；
The mushroom is needle mushroom；
The thickener is the mixture of xanthan gum, agar, and the weight ratio of xanthan gum, agar is 4:3；
The essential oil is ginger essential oil.
A kind of preparation method for fruit flavor chili paste that the present invention also proposes, includes the following steps：
S1, it will mix, be beaten with honeysuckle, cordate houttuynia, purslane, folium artemisiae argyi, fig and balsam pear after hawthorn, olive stoning
After obtain slurry；By pyrus nivalis, apple, yellow peach, pearl oil apricot peeled and cored, pelletizing, the boiling 21min at 52 DEG C obtains pellet；
It is 9wt% by mushroom drying to water content, dry mushroom is obtained after pelletizing；It is added in boiling water blanching 43 seconds after garlic is cleaned,
It pulls out and drains away the water, be sliced after cooling, be then added in acetic acid and impregnate 7min, obtain garlic pearls after pelletizing；Ilex Latifolia Thunb is added
In boiling water, 43min is impregnated, bitter leaves tea is obtained after filtering；
S2, by pelletizing after capsicum and tomato deseeding, slurry, dry mushroom and garlic pearls are added and stir evenly, are then added
Salt, monosodium glutamate, calcium malate, thickener, essential oil and bitter leaves tea obtain mixture；
S3, mixture is boiled to 1.1h, pellet and raisins is added, sterilization obtains the fruit flavor chili paste after cooling；
Wherein, in S1, the dry concrete technology of mushroom is：Dry 20h, is then added vacuum freeze-drying machine at 85 DEG C
In, being dried at 5 DEG C to water content is 8wt%；
In S3, the concrete technology of the sterilization is：In the presence of carbon dioxide, pressure is 380MPa, temperature is
3min is handled under conditions of 20 DEG C, then handles 50s using Low Temperature Plasma Treating instrument, wherein Low Temperature Plasma Treating
The power of instrument is 450W, and pressure is a standard atmospheric pressure.
Embodiment 4
A kind of fruit flavor chili paste proposed by the present invention, raw material include by weight：88 parts of capsicum, 17 parts of garlic, tomato 9
Part, 10 parts of hawthorn, 8 parts of fig, 14 parts of pyrus nivalis, 7 parts of apple, 11 parts of yellow peach, 5 parts of olive, 8 parts of raisins, pearl oil apricot 5
Part, 4 parts of honeysuckle, 2 parts of cordate houttuynia, 4.3 parts of purslane, 5 parts of Ilex Latifolia Thunb, 9 parts of folium artemisiae argyi, 7 parts of mushroom, 8 parts of balsam pear, 5 parts of salt,
0.8 part of monosodium glutamate, 4 parts of calcium malate, 0.7 part of thickener, 0.18 part of essential oil；
Wherein, the garlic is selenium-enriched garlic；
The mushroom is the mixture of agaricus bisporus, mushroom, and agaricus bisporus, the weight ratio of mushroom are 2：5；
The thickener is xanthan gum；
The essential oil is clove oil.
A kind of preparation method for fruit flavor chili paste that the present invention also proposes, includes the following steps：
S1, it will mix, be beaten with honeysuckle, cordate houttuynia, purslane, folium artemisiae argyi, fig and balsam pear after hawthorn, olive stoning
After obtain slurry；By pyrus nivalis, apple, yellow peach, pearl oil apricot peeled and cored, pelletizing, the boiling 15min at 63 DEG C obtains pellet；
It is 10wt% by mushroom drying to water content, dry mushroom is obtained after pelletizing；It is added in boiling water blanching 38 seconds after garlic is cleaned,
It pulls out and drains away the water, be sliced after cooling, be then added in acetic acid and impregnate 8min, obtain garlic pearls after pelletizing；Ilex Latifolia Thunb is added
In boiling water, 38min is impregnated, bitter leaves tea is obtained after filtering；
S2, by pelletizing after capsicum and tomato deseeding, slurry, dry mushroom and garlic pearls are added and stir evenly, are then added
Salt, monosodium glutamate, calcium malate, thickener, essential oil and bitter leaves tea obtain mixture；
S3, mixture is boiled to 1.4h, pellet and raisins is added, sterilization obtains the fruit flavor chili paste after cooling；
Wherein, in S1, the dry concrete technology of mushroom is：Dry 30h, is then added vacuum freeze-drying machine at 70 DEG C
In, being dried at 3 DEG C to water content is 11wt%；
In S3, the concrete technology of the sterilization is：In the presence of carbon dioxide, pressure is 320MPa, temperature is
2min is handled under conditions of 30 DEG C, then handles 110s using Low Temperature Plasma Treating instrument, wherein Low Temperature Plasma Treating
The power of instrument is 350W, and pressure is a standard atmospheric pressure.
Embodiment 5
A kind of fruit flavor chili paste proposed by the present invention, raw material include by weight：90 parts of capsicum, 17 parts of garlic, tomato
10 parts, 7 parts of hawthorn, 11 parts of fig, 13 parts of pyrus nivalis, 7 parts of apple, 9 parts of yellow peach, 7 parts of olive, 6 parts of raisins, pearl oil apricot 6
Part, 3 parts of honeysuckle, 4 parts of cordate houttuynia, 2.8 parts of purslane, 6 parts of Ilex Latifolia Thunb, 7 parts of folium artemisiae argyi, 11 parts of mushroom, 6 parts of balsam pear, salt 7
Part, 0.6 part of monosodium glutamate, 6 parts of calcium malate, 0.5 part of thickener, 0.22 part of essential oil；
Wherein, the garlic is selenium-enriched garlic；
The mushroom is the mixture of needle mushroom, agaricus bisporus, mushroom, and the weight ratio of needle mushroom, agaricus bisporus, mushroom is 3：
6：2；
The thickener is the mixture of xanthan gum, carragheen, agar, and the weight ratio of xanthan gum, carragheen, agar is
4:7:2；
The essential oil is the mixture of clove oil, ginger essential oil, thyme essential oil, and clove oil, ginger essential oil, thyme
The weight ratio of essential oil is 4:8:3.
A kind of preparation method for fruit flavor chili paste that the present invention also proposes, includes the following steps：
S1, it will mix, be beaten with honeysuckle, cordate houttuynia, purslane, folium artemisiae argyi, fig and balsam pear after hawthorn, olive stoning
After obtain slurry；By pyrus nivalis, apple, yellow peach, pearl oil apricot peeled and cored, pelletizing, the boiling 17min at 60 DEG C obtains pellet；
It is 10wt% by mushroom drying to water content, dry mushroom is obtained after pelletizing；It is added in boiling water blanching 40 seconds after garlic is cleaned,
It pulls out and drains away the water, be sliced after cooling, be then added in acetic acid and impregnate 6min, obtain garlic pearls after pelletizing；Ilex Latifolia Thunb is added
In boiling water, 40min is impregnated, bitter leaves tea is obtained after filtering；
S2, by pelletizing after capsicum and tomato deseeding, slurry, dry mushroom and garlic pearls are added and stir evenly, are then added
Salt, monosodium glutamate, calcium malate, thickener, essential oil and bitter leaves tea obtain mixture；
S3, mixture is boiled to 1.2h, pellet and raisins is added, sterilization obtains the fruit flavor chili paste after cooling；
Wherein, in S1, the dry concrete technology of mushroom is：Dry 26h, is then added vacuum freeze-drying machine at 75 DEG C
In, being dried at 4 DEG C to water content is 9wt%；
In S3, the concrete technology of the sterilization is：In the presence of carbon dioxide, pressure is 350MPa, temperature is
2.5min is handled under conditions of 25 DEG C, then handles 80s using Low Temperature Plasma Treating instrument, wherein at low temperature plasma
The power for managing instrument is 400W, and pressure is a standard atmospheric pressure.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (8)
1. a kind of fruit flavor chili paste, which is characterized in that its raw material includes by weight：80-100 parts of capsicum, 8-20 parts of garlic, kind
8-11 parts of eggplant, 3-12 parts of hawthorn, 6-13 parts of fig, 7-15 parts of pyrus nivalis, 4-12 parts of apple, 5-13 parts of yellow peach, 3-10 parts of olive,
2-9 parts of raisins, 3-8 parts of pearl oil apricot, 1-5 parts of honeysuckle, 1-5 parts of cordate houttuynia, 1-5 parts of purslane, 3-7 parts of Ilex Latifolia Thunb, Chinese mugwort
3-11 parts of leaf, 5-13 parts of mushroom, 2-9 parts of balsam pear, 3-10 parts of salt, 0.1-1 parts of monosodium glutamate, 3-8 parts of calcium malate, thickener 0.1-
0.8 part, 0.1-0.38 parts of essential oil.
2. fruit flavor chili paste according to claim 1, which is characterized in that the garlic is selenium-enriched garlic.
3. fruit flavor chili paste according to claim 1 or claim 2, which is characterized in that the mushroom is needle mushroom, agaricus bisporus, mushroom
One or more of mixture.
4. fruit flavor chili paste described in any one of -3 according to claim 1, which is characterized in that the thickener is xanthan gum, card
Draw the mixture of one or more of glue, agar.
5. fruit flavor chili paste described in any one of -4 according to claim 1, which is characterized in that the essential oil is clove oil, ginger
The mixture of one or more of essential oil, thyme essential oil.
6. a kind of preparation method of the fruit flavor chili paste as described in any one of claim 1-5, which is characterized in that including following step
Suddenly：
S1, it will mix after hawthorn, olive stoning with honeysuckle, cordate houttuynia, purslane, folium artemisiae argyi, fig and balsam pear, obtained after mashing
Obtain slurry；By pyrus nivalis, apple, yellow peach, pearl oil apricot peeled and cored, pelletizing, the boiling 10-25min at 55-65 DEG C obtains grain
Material；It is 8-11wt% by mushroom drying to water content, dry mushroom is obtained after pelletizing；Blanching in boiling water is added after garlic is cleaned
It 30-50 seconds, pulls out and drains away the water, be sliced after cooling, be then added in acetic acid and impregnate 5-9min, obtain garlic pearls after pelletizing；It will
Ilex Latifolia Thunb is added in boiling water, impregnates 30-50min, bitter leaves tea is obtained after filtering；
S2, by pelletizing after capsicum and tomato deseeding, slurry, dry mushroom and garlic pearls are added and stir evenly, be then added salt,
Monosodium glutamate, calcium malate, thickener, essential oil and bitter leaves tea obtain mixture；
S3, mixture is boiled to 1-1.5h, pellet and raisins is added, sterilization obtains the fruit flavor chili paste after cooling.
7. the preparation method of fruit flavor chili paste according to claim 6, which is characterized in that in S1, mushroom is dried specific
Technique is：Dry 20-30h, is then added in vacuum freeze-drying machine at 70-85 DEG C, and being dried at 3-5 DEG C to water content is 8-
11wt%.
8. the preparation method of fruit flavor chili paste described according to claim 6 or 7, which is characterized in that in S3, the tool of the sterilization
Body technology is：In the presence of carbon dioxide, 2- is handled under conditions of pressure is 320-380MPa, temperature is 20-30 DEG C
Then 3min handles 50-110s using Low Temperature Plasma Treating instrument, wherein the power of Low Temperature Plasma Treating instrument is
350-450W, pressure are a standard atmospheric pressure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810547785.2A CN108813543A (en) | 2018-05-31 | 2018-05-31 | A kind of fruit flavor chili paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810547785.2A CN108813543A (en) | 2018-05-31 | 2018-05-31 | A kind of fruit flavor chili paste and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN108813543A true CN108813543A (en) | 2018-11-16 |
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ID=64145262
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109875024A (en) * | 2019-04-15 | 2019-06-14 | 石家庄市农林科学研究院 | A kind of fruit thick chilli sauce and preparation method thereof |
| CN113693222A (en) * | 2021-09-06 | 2021-11-26 | 汪秋兰 | Fire-proof fermented chili sauce and processing method thereof |
-
2018
- 2018-05-31 CN CN201810547785.2A patent/CN108813543A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109875024A (en) * | 2019-04-15 | 2019-06-14 | 石家庄市农林科学研究院 | A kind of fruit thick chilli sauce and preparation method thereof |
| CN113693222A (en) * | 2021-09-06 | 2021-11-26 | 汪秋兰 | Fire-proof fermented chili sauce and processing method thereof |
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Application publication date: 20181116 |
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