CN114617249A - Production process of chili sauce and product thereof - Google Patents

Production process of chili sauce and product thereof Download PDF

Info

Publication number
CN114617249A
CN114617249A CN202210397970.4A CN202210397970A CN114617249A CN 114617249 A CN114617249 A CN 114617249A CN 202210397970 A CN202210397970 A CN 202210397970A CN 114617249 A CN114617249 A CN 114617249A
Authority
CN
China
Prior art keywords
pepper
seeds
steam explosion
chilli
chili
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202210397970.4A
Other languages
Chinese (zh)
Inventor
蒋立文
王蓉蓉
廖卢艳
刘洋
覃业优
胡嘉亮
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Hunan Agricultural University
Original Assignee
Hunan Agricultural University
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Hunan Agricultural University filed Critical Hunan Agricultural University
Priority to CN202210397970.4A priority Critical patent/CN114617249A/en
Publication of CN114617249A publication Critical patent/CN114617249A/en
Pending legal-status Critical Current

Links

Classifications

    • 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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention discloses a production process of chili sauce and a product thereof, and relates to the technical field of food processing. The process comprises the following steps: cleaning fresh pepper, sterilizing, cutting into pieces, and screening into pepper pieces and pepper seeds; adding 5 wt% of salt into the pepper slices, mixing uniformly, and stacking and fermenting to obtain light salt fermented pepper slices; after the hot pepper seed part is subjected to steam explosion treatment, adding cellulase and compound protease for mixed fermentation to obtain hot pepper seeds subjected to steam explosion combined with enzyme treatment; and (3) adjusting and mixing the chilli slices fermented by the light salt and the chilli seeds treated by the steam explosion and enzyme method, adjusting the salinity to 10-12 wt%, adding citric acid and calcium chloride, and sealing and fermenting to obtain the chilli sauce. According to the production process disclosed by the invention, the chilli seeds are fully utilized, the fermentation maturation time is shortened, the flavor amino acid is increased, the content of soluble solids is obviously increased, and a technical support is provided for the sustainable development of the industry.

Description

Production process of chili sauce and product thereof
Technical Field
The invention relates to the technical field of food processing, in particular to a production process of chili sauce and a product thereof.
Background
Capsicum annuum (Capsicum annuum L.) is an important condiment and vegetable crop, and the planting area in China exceeds 2000 ten thousand mu, and the annual output is up to 2800 ten thousand tons. But the pepper seeds accounting for 30-60 percent of the weight of the dry fruits are neglected in the processing process, thereby causing resource waste. The chilli seeds are rich in nutrition, contain dietary fibers, proteins, fat and mineral substances, wherein the proteins account for about 17.30% of the mass fraction of the chilli seeds, and have good antibacterial peptide development and utilization potential. In the processing process, the chilli seeds are main byproducts and account for 30-60% of the dry mass of the chilli fruits, the surfaces of the chilli seeds are hard, the dietary fibers are the components with the highest content in the chilli seeds and account for 38.76-60.96%, the insoluble dietary fibers are mainly used, and the chilli seeds have the value of being used as new resources for development and utilization. The fat content of the chilli seeds is 8.50-32.60%, the fat of the chilli seeds is rich in unsaturated fatty acid (more than 80%), wherein the linoleic acid content accounts for more than 70% of the total fatty acid, and the linoleic acid content comprises palmitic acid, oleic acid, linolenic acid and the like. The capsicum seed contains 2.60-26.97% protein, mainly consists of albumin and glutelin (the total mass fraction exceeds 75%), and secondly contains globulin and prolamin. The amino acid composition of the capsicum seed protein mainly comprises glutamic acid and aspartic acid, and simultaneously contains abundant essential amino acid. The capsicum seed contains the highest content of potassium in mineral substances, which is beneficial to reducing blood pressure and promoting saccharide metabolism, and the higher content of magnesium, calcium and sodium has important effect on supplementing nutrition; the trace elements are sequentially iron, manganese, zinc and copper, and have the potential of being used as a nutritional supplement. In addition, the chilli seeds also contain various nutrient substances such as vitamin C, sterol, polyphenol, flavone and the like, and have development and utilization values.
In addition to the reported activities of resisting oxidation, preventing obesity and inhibiting bacteria, the pepper seeds are also reported to have other biological activity functions. Jeon et al studied the methanol extract of capsicum seeds in human breast cancer cells MCF7, human colon cancer cells (HCT116), and human stomach cancer cells (MKN45), and found that capsicum seeds have strong antiproliferative effect on tumor cells even at low dose. Sim and the like can improve the expression of a cancer suppressor gene CDH1 in MCF7 tumor cells by 1.2 times by treating MCF7 tumor cells with a water extract of pepper seeds, can inhibit the secretion of 92KDa IV type collagenase and 72KDa IV type collagenase, and can inhibit the generation of the tumor cells, wherein the two IV type collagenases can degrade a scaffold IV type collagen forming a cell basement membrane, and the higher the enzyme activity is, the stronger the invasion capacity of the tumor cells is. In addition, the pepper seed extract also has certain effect on reducing blood fat. The 3-phosphoglycerol dehydrogenase GPDH plays an important role in the process of converting glycerol into triglyceride, and the 3T3-L1 fat cells are treated in vitro by using the methanol extract of the hot pepper seeds, so that the content of the GPDH can be obviously reduced, and the synthesis of the triglyceride is reduced. The capsicum seed oil and insoluble dietary fiber extracted from capsicum seed have effects of reducing serum cholesterol and triglyceride.
Studies have shown that the main components of dry pepper seeds include: 4.12-7.88% of water, 38.76-51.27% of dietary fiber, 7.2-21.29% of protein, 11.53-19.28% of fat, 2.98-4.94% of ash, 0.99-4.20% of total sugar, 1.68-5.73% of glutamic acid, 1.49-2.03% of aspartic acid, 0.50-1.92% of arginine, 0.32-1.62% of histidine, 0.58-1.26% of phenylalanine, 0.32-1.17% of alanine, 0.43-1.17% of serine, 0.38-1.16% of leucine, 0.30-0.97% of cysteine, 2.38-16.82% of linoleic acid, 0.66-5.68% of oleic acid, 1.43-3.31% of palmitic acid, 0.24-0.31% of linolenic acid, 2.36-12.58 mg/g of total flavonoids, 11.43-29.10 mg/g of total phenols, 1.27-8.01 mg/100.24 mg/g of linolenic acid, 0.24-0.36.31% of total flavonoids, 2.36 mg/g of VC/100.07/g of nutrient alkali.
Chopped chili serving as a traditional local special fermented vegetable product is widely eaten in catering and daily life, the chili is generally adopted as a main raw material, the chili is harvested, cleaned, chopped (chopped), classified, mixed with materials (salt, white spirit, sodium metabisulfite, citric acid and the like), sealed and fresh-kept for more than 3 months, matured, desalted, seasoned and sterilized to form a commercialized product, the content of chilli seeds of the chili is 4-6% in wet weight, and part of the chilli seeds are screened out in the classification process; with the increasing need of people for spicy food and the concern of the influence of the pepper on human health, the raw material of the chopped pepper is also added to the pod pepper series (gorgeous red, Tianyu and other varieties) from the common line pepper, the pepper is small in size, high in pungency degree, low in yield and unique in flavor, but the content of pepper seeds can reach over 12 percent in wet weight and 60 percent in dry weight, so that the pepper meat slices in many products are relatively few, and the number of pepper seeds is large. However, the pepper seeds have very hard epidermis and are not easy to release the contained nutrient components, and in addition, the pepper seeds contain a large amount of dietary fibers and mainly contain insoluble dietary fibers, so that the full utilization of the nutrient components is greatly reduced.
Disclosure of Invention
The invention aims to provide a production process of chili sauce and a product thereof, which aim to solve the problems in the prior art.
In order to achieve the purpose, the invention provides the following scheme:
the invention provides a production process of chili sauce, which comprises the following steps:
(1) cleaning fresh pepper, sterilizing, cutting into pieces, and screening into pepper pieces and pepper seeds;
(2) adding 5 wt% of salt into the pepper slices, mixing uniformly, and stacking and fermenting to obtain light salt fermented pepper slices;
(3) after the hot pepper seed part is subjected to steam explosion treatment, adding cellulase and compound protease for mixed fermentation to obtain hot pepper seeds subjected to steam explosion combined with enzyme treatment;
(4) mixing the chili slices fermented by the light salt and the chili seeds treated by the steam explosion and enzyme method, adjusting the salinity to 10-12 wt%, adding citric acid and calcium chloride, and sealing and fermenting to obtain the chili sauce.
Further, in the step (2), the time of the stacking fermentation is 3-6 h.
Further, in the step (3), the steam explosion pressure of the steam explosion treatment is 0.22-0.28MPa, and the dwell time is 30-120 s.
Further, in the step (3), the cellulase is added in an amount of 0.1 to 0.3 wt%.
Further, in the step (3), the addition amount of the compound protease is 0.2-0.8 g/kg.
Further, in the step (3), the conditions of the mixed fermentation are as follows: the temperature is 45-55 ℃, the pH value is 5.5-6.5, and the time is 3-6 h.
Further, in the step (4), the sealed fermentation time is 1-3 months.
Further, in the step (4), the addition amount of the citric acid is 0.05 wt%, and the addition amount of the calcium chloride is 0.15 wt%.
The invention also provides the chili sauce prepared by the production process of the chili sauce.
The invention discloses the following technical effects:
according to the invention, the chilli seeds and the chilli slices are subjected to grading treatment, the chilli seeds are subjected to steam explosion treatment and then are subjected to auxiliary fermentation by using the compound enzyme, and the release of protein hydrolysate and nutrient substances promotes the propagation of lactic acid bacteria in a fermentation system, so that the fermentation maturation time is obviously shortened, the flavor amino acid is obviously increased, the fermentation flavor is more intense, and the content of soluble solids is obviously improved.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The description and examples are intended to be illustrative only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.
Example 1
The specific process comprises the following steps:
(1) the fresh linear peppers are used as production raw materials, are red and bright in color, do not have rotten phenomena such as worm damage and the like, and do not have visible impurities.
(2) After cleaning and surface disinfection of fresh linear peppers, cutting the peppers into fragments by using a vegetable cutting and mixing machine.
(3) Grading the chilli seeds and the chilli meat slices by using a disc shaker, and performing three-stage grading treatment, wherein the first stage is to chop and mix the chilli seeds and the chilli meat slices for the second time, and the slice size of the first stage is more than 10 mm; the second level accords with the light salt fermentation procedure of 8-10mm, the part of the third level which is lower than 8mm is the chilli seeds, and the chilli seeds are collected.
(4) Light salt fermentation of chopped peppers: adding 5 wt% of salt into the chopped chili slices, mixing uniformly, and stacking for 3 hours. The moisture of the pepper is properly removed, so that the crispness and fermentation are favorably kept;
(5) blasting the chilli seeds: and (4) performing steam explosion treatment on the pepper seeds sieved in the step (3) by adopting steam explosion pressure (0.22MPa) and pressure maintaining time (30 s). Not only can be softened, but also can obviously improve the content of soluble dietary fiber.
(6) And (3) carrying out enzyme-assisted fermentation on the chilli seeds: mixing steam exploded semen Capsici with 0.1 wt% compound cellulase (500U/mg, added relative to semen Capsici) and 0.2g/kg compound protease (120U/mg, added relative to semen Capsici), fermenting at natural pH (5.5-6.5) for 6 hr, and controlling temperature at 45 deg.C.
(7) Mixing and fermenting: mixing the chilli slices fermented by light salt and chilli seeds treated by steam explosion and enzyme method, adjusting salinity to 10% (W/W), adding 0.05% (W/W) citric acid and 0.15 wt% calcium chloride, sealing in a jar, and fermenting for 1 month.
And (3) fermentation and maturation: according to the requirements of normal fermented vegetables and products on taste quality, the titrated total acid reaches 0.8-1.0%, the fermentation fragrance is good, the color of the pepper is bright, and the pepper seeds are soft and crisp.
Example 2
The specific process comprises the following steps:
(1) the fresh Tianyu pepper is used as a production raw material, has red and bright color, does not rot phenomena such as worm damage and the like, and does not have visible impurities.
(2) After cleaning and surface disinfection of fresh Tianyu pepper, the pepper is cut into pieces by a vegetable chopper.
(3) Grading the chilli seeds and the chilli meat slices by using a disc shaker, adopting three-stage grading treatment, wherein the first stage is that the slice size exceeds more than 10mm, and returning to a chopper mixer for secondary chopping; the second level is 8-10mm, and the second level is light salt fermentation, and the third level is less than 8mm, and the chilli seeds are collected.
(4) Light salt fermentation of chopped peppers: adding 5 wt% of salt into the chopped chili slices, mixing uniformly, and stacking for 4 hours. The moisture of the pepper is properly removed, so that the crispness and fermentation are favorably kept;
(5) blasting the chilli seeds: and (4) performing steam explosion treatment on the pepper seeds sieved in the step (3) by adopting steam explosion pressure (0.25MPa) and pressure maintaining time (80 s). Not only can be softened, but also can obviously improve the content of soluble dietary fiber.
(6) And (3) carrying out enzyme-assisted fermentation on the chilli seeds: mixing steam exploded semen Capsici with 0.2 wt% compound cellulase (500U/mg, added relative to semen Capsici) and 0.5g/kg compound protease (120U/mg, added relative to semen Capsici), fermenting at natural pH (5.5-6.5) for 4.5 hr, and controlling temperature at 50 deg.C.
(7) Mixing and fermenting: mixing the capsicum slices fermented by light salt and capsicum seeds treated by steam explosion and enzyme method, adjusting salinity to 11% (W/W), adding 0.05% (W/W) citric acid and 0.15 wt% calcium chloride, sealing in jar, and fermenting for 2 months.
And (3) fermentation and maturation: according to the taste quality requirements of normal fermented vegetables and products, the titration acidity reaches 0.6-1.0%, the fermentation fragrance is good, the pepper is bright in color, and the pepper seeds are soft and crisp.
Example 3
The specific process comprises the following steps:
(1) the fresh bright red pepper is used as a production raw material, has red and bright color, does not rot phenomena such as worm damage and the like, and does not have visible impurities.
(2) After cleaning and surface disinfection of fresh bright red peppers, cutting the peppers into pieces by using a vegetable chopper mixer.
(3) Grading the chilli seeds and the chilli meat slices by using a disc shaker, adopting three-stage grading treatment, wherein the first stage is that the slice size exceeds more than 10mm, and returning to a chopper mixer for secondary chopping; the second level is 8-10mm, and the second level is light salt fermentation, and the third level is 8mm hot pepper seeds, and the hot pepper seeds are collected.
(4) Light salt fermentation of chopped peppers: adding 5 wt% of salt into the chopped chili slices, mixing uniformly, and stacking for 6 hours. The pepper is properly dehydrated, so that the crispness and fermentation can be maintained;
(5) blasting the chilli seeds: and (4) performing steam explosion treatment on the screened chilli seeds and few chilli fragments obtained in the step (3) by adopting steam explosion pressure (0.28MPa) and pressure maintaining time (120 s). Not only can be softened, but also can obviously improve the content of soluble dietary fiber.
(6) And (3) carrying out enzyme-assisted fermentation on the chilli seeds: mixing steam exploded semen Capsici and small part of Capsici fructus fragments with 0.3 wt% cellulase (500U/mg, added relative to semen Capsici) and 0.8g/kg compound protease (120U/mg, added relative to semen Capsici), fermenting at natural pH (5.5-6.5) for 3 hr, and controlling temperature at 55 deg.C.
(7) Mixing and fermenting: mixing the capsicum slices fermented by light salt and capsicum seeds treated by steam explosion and enzyme method, adjusting salinity to 12% (W/W), adding 0.05% (W/W) citric acid and 0.15 wt% calcium chloride, sealing in jar, and fermenting for 3 months.
And (3) fermentation and maturation: according to the requirements of normal fermented vegetables and products on taste quality, the titrated acidity reaches 0.6-1.0%, the fermented flavor is good, the pepper is bright in color and luster, and the pepper seeds are soft and crisp.
Comparative example 1
The specific process comprises the following steps:
(1) fresh Tianyu chili is adopted as a production raw material, has red and bright color, does not have rottenness phenomena such as worm damage and the like, and does not have visible impurities.
(2) After cleaning and surface disinfection of fresh Tianyu peppers, the peppers are cut into pieces by a vegetable chopper mixer.
(3) Light salt fermentation of chopped peppers: and (2) adding 5 wt% of common salt into the pepper fragments obtained in the step (1), uniformly mixing, and stacking for 4 hours. The moisture of the pepper is properly removed, so that the crispness and fermentation are favorably kept;
(4) fermentation: adjusting salinity of the pepper fermented by light salt to 11% (W/W), adding 0.05% (W/W) of citric acid and 0.15 wt% of calcium chloride, sealing in a jar, and fermenting for 2 months.
The color of the chilli sauce obtained by the production process of the invention is not obviously different from that of the chilli sauce obtained by the traditional process (namely comparative example 1), because the chilli seeds are pretreated by steam explosion and enzyme preparation, compared with the traditional untreated directly fermented chilli product, the release of protein hydrolysate and nutrient substances promotes the propagation of lactobacillus in a fermentation system, the mature time of fermentation is obviously shortened, in addition, the related physical and chemical indexes and the quantity of the lactobacillus are obviously improved, the chilli seeds are softened, the content of soluble dietary fiber is obviously improved after the enzymatic treatment, partial oligosaccharide is dissolved into the fermentation system after the steam explosion, the enzymatic treatment obviously improves the protein decomposition effect, the flavor amino acid is obviously increased, the fermented chilli has more health, the fermentation flavor of the product is more intense, and the content of soluble solid matter is obviously improved, and the innovation and the upgrade of products are realized.
TABLE 1 comparison of conventional chopped Capsici fructus processing and processing according to the present invention
Figure BDA0003591656090000061
Figure BDA0003591656090000071
The above-described embodiments are only intended to illustrate the preferred embodiments of the present invention, and not to limit the scope of the present invention, and various modifications and improvements made to the technical solution of the present invention by those skilled in the art without departing from the spirit of the present invention should fall within the protection scope defined by the claims of the present invention.

Claims (9)

1. The production process of the chilli sauce is characterized by comprising the following steps of:
(1) cleaning fresh pepper, sterilizing, cutting into pieces, and screening into pepper pieces and pepper seeds;
(2) adding 5 wt% of salt into the pepper slices, mixing uniformly, and stacking and fermenting to obtain light salt fermented pepper slices;
(3) after the hot pepper seed part is subjected to steam explosion treatment, adding cellulase and compound protease for mixed fermentation to obtain hot pepper seeds subjected to steam explosion combined with enzyme treatment;
(4) mixing the chili slices fermented by the light salt and the chili seeds treated by the steam explosion and enzyme method, adjusting the salinity to 10-12 wt%, adding citric acid and calcium chloride, and sealing and fermenting to obtain the chili sauce.
2. The process for producing chili paste according to claim 1, wherein the time for the stacking fermentation in the step (2) is 3 to 6 hours.
3. The process for producing chili sauce according to claim 1, wherein in the step (3), the steam explosion pressure of the steam explosion treatment is 0.22-0.28MPa, and the dwell time is 30-120 s.
4. The process for producing chili paste according to claim 1, wherein in the step (3), the cellulase is added in an amount of 0.1 to 0.3 wt%.
5. The process for producing chili paste according to claim 1, wherein in the step (3), the amount of the compound protease added is 0.2 to 0.8 g/kg.
6. The process for producing chili paste according to claim 1, wherein in the step (3), the conditions of the mixed fermentation are: the temperature is 45-55 ℃, the pH value is 5.5-6.5, and the time is 3-6 h.
7. The process for producing chili paste according to claim 1, wherein the sealed fermentation time in the step (4) is 1-3 months.
8. The process for producing chili paste according to claim 1, wherein in the step (4), the citric acid is added in an amount of 0.05 wt% and the calcium chloride is added in an amount of 0.15 wt%.
9. A chili paste prepared by the process according to any one of claims 1 to 8.
CN202210397970.4A 2022-04-12 2022-04-12 Production process of chili sauce and product thereof Pending CN114617249A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202210397970.4A CN114617249A (en) 2022-04-12 2022-04-12 Production process of chili sauce and product thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202210397970.4A CN114617249A (en) 2022-04-12 2022-04-12 Production process of chili sauce and product thereof

Publications (1)

Publication Number Publication Date
CN114617249A true CN114617249A (en) 2022-06-14

Family

ID=81905427

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202210397970.4A Pending CN114617249A (en) 2022-04-12 2022-04-12 Production process of chili sauce and product thereof

Country Status (1)

Country Link
CN (1) CN114617249A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114835780A (en) * 2022-06-29 2022-08-02 中国农业大学 Oligopeptide MEDEI separated from chilli seeds and application thereof in preventing or treating cancers

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107183733A (en) * 2017-06-29 2017-09-22 中国农业大学 A kind of method for preparing capsicum seed oil and chilli seed dietary fiber
CN107198183A (en) * 2017-07-13 2017-09-26 湖南坛坛香食品科技有限公司 A kind of secondary fermentation less salt controls capsicum composite fresh-keeping method
CN109619260A (en) * 2018-11-20 2019-04-16 龙丽群 A method of extracting albumen from chilli seed
CN112617168A (en) * 2020-12-18 2021-04-09 重庆德庄农产品开发有限公司 Preparation method of red oil broad bean flavor fresh pepper sauce

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107183733A (en) * 2017-06-29 2017-09-22 中国农业大学 A kind of method for preparing capsicum seed oil and chilli seed dietary fiber
CN107198183A (en) * 2017-07-13 2017-09-26 湖南坛坛香食品科技有限公司 A kind of secondary fermentation less salt controls capsicum composite fresh-keeping method
CN109619260A (en) * 2018-11-20 2019-04-16 龙丽群 A method of extracting albumen from chilli seed
CN112617168A (en) * 2020-12-18 2021-04-09 重庆德庄农产品开发有限公司 Preparation method of red oil broad bean flavor fresh pepper sauce

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
曹悦;马燕;赵靓;崔俊良;廖小军;: "辣椒籽及其高值化利用研究进展", 食品工业科技, no. 21, pages 1 - 13 *
袁唯;余亚英;曹冠华;王文光;: "云南丘北辣椒籽油酶法提取条件优化研究", 食品科技, no. 03, pages 253 - 256 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114835780A (en) * 2022-06-29 2022-08-02 中国农业大学 Oligopeptide MEDEI separated from chilli seeds and application thereof in preventing or treating cancers

Similar Documents

Publication Publication Date Title
US11751596B2 (en) Edible compositions including fungal mycelium protein
US11396671B2 (en) Sequential co-culturing method for producing a vitamin- and protein-rich food product
CN102488180A (en) Method for preparing natural mutton flavour by utilizing sheep bone
KR101261823B1 (en) Precess of enzyme health food having high activity bymicrobial fermentation
Oyetayo et al. Chemical profile and amino acids composition of edible mushrooms Pleurotus sajor-caju
CN111758967B (en) Giant salamander collagen peptide composition and application thereof
CN110584067A (en) Chopped chili fish steaming seasoning and preparation method thereof
CN111011818A (en) Morchella seasoning base material and preparation method thereof, and morchella seasoning
CN114617249A (en) Production process of chili sauce and product thereof
CN111512885A (en) Preparation process for industrially cultivating velvet antler mushroom
KR20080065220A (en) The commeracial process of garlic (including whole edible part) soybean sauce
CN1334036A (en) Process for preparing micropeptide bone paste
CN101449737A (en) Preparation method of scallop pure skirt amino acid nutrient powder
KR102147880B1 (en) Manufacturing method of functional ginseng toenjang fused with zinc and selenium
CN112941135A (en) Chickpea small peptide and production method thereof
KR101880022B1 (en) fish cake manufacturing method of using devil's-tongue jelly
KR101167293B1 (en) Noodle comprising enzymatic extracts of native plants and method of preparing the same
CN112089044A (en) Edible fungus seasoning and preparation method thereof
KR100476112B1 (en) Seasoning food-stuff using side-products by Ammodytes personatus Girard sauce fermentation and method for production thereof
Suthar et al. Tomato Wastes and By-Products: Chemistry, Processing, and Utilization
CN103271374A (en) Method for producing corn germ protein and process for processing vegetable sausage by corn germ protein
CN107259497B (en) Abalone viscera seafood soy sauce and production method thereof
Suthar et al. Chemistry, Processing, and Utilization
KR20240075999A (en) Manufacture of marsh clam extract through Component Analysis by Region and Time Period
KR100569665B1 (en) Method of producing fermented soybeans

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination