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Peanut meal chilli sauce and preparation method thereof

A technology of peanut meal and chili sauce, which is applied in food preparation, food ingredients as taste improvers, food science, etc., to achieve the effect of long shelf life and good taste

Inactive Publication Date: 2014-04-30
陆志金
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are basically no chili sauces made of peanuts, most of which are just a few, and there are basically no chili sauces that use peanuts as the main ingredient.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of chili paste with peanut meal, its component is by weight: 230 parts of peanut meal, 50 parts of pepper, 150 parts of shiitake mushroom, 30 parts of garlic, 40 parts of sesame, 180 parts of edible oil, 30 parts of salt, 4.8 parts of fennel 2.4 parts of cinnamon, 2.4 parts of peppercorns, 2.4 parts of cloves, 90 parts of bean paste, 20 parts of brown sugar, and 8 parts of white wine.

[0024] Above-mentioned peanut meal chili sauce is realized through the following steps:

[0025] (1) Treatment of peanut meal: put 230 parts of peanut meal in an oven at 60°C to dry, cool, and then crush it with a cooking machine;

[0026] (2) Processing of peppers: select 50 parts of red peppers with bright red color, no mildew, intact individuals, and sufficient spicy taste, and crush them;

[0027] (3) Treatment of shiitake mushrooms: 150 parts of dried shiitake mushrooms were removed from impurities, dried, and crushed;

[0028] (4) Processing of garlic: Peel 30 parts of dri...

Embodiment 2

[0036] A kind of chili sauce with peanut meal, its component is by weight: 320 parts of peanut meal, 80 parts of pepper, 200 parts of shiitake mushroom, 50 parts of garlic, 55 parts of sesame, 220 parts of edible oil, 40 parts of salt, 7.2 parts of cumin 3.6 parts of cinnamon, 3.6 parts of Chinese prickly ash, 3.6 parts of cloves, 120 parts of bean paste, 35 parts of brown sugar, and 9 parts of white wine.

[0037] Above-mentioned peanut meal chili sauce is realized through the following steps:

[0038] (1) Treatment of peanut meal: put 320 parts of peanut meal in an oven at 70°C to dry, cool, and then crush it with a cooking machine;

[0039] (2) Processing of peppers: select 80 parts of red peppers with bright red color, no mildew, intact individuals, and sufficient spicy taste, and crush them;

[0040] (3) Treatment of shiitake mushrooms: 200 parts of dried shiitake mushrooms are removed from impurities, dried, and crushed;

[0041] (4) Processing of garlic: Peel 50 parts...

Embodiment 3

[0049] A kind of chili paste with peanut meal, its composition is by weight: 255 parts of peanut meal, 60 parts of pepper, 160 parts of shiitake mushroom, 37 parts of garlic, 46 parts of sesame, 195 parts of edible oil, 33 parts of salt, 5.2 parts of cumin 2.8 parts of cinnamon, 2.8 parts of pepper, 2.8 parts of cloves, 14 parts of spices, 100 parts of soybean paste, 27 parts of brown sugar, and 8.3 parts of white wine.

[0050] Above-mentioned peanut meal chili sauce is realized through the following steps:

[0051] (1) Processing of peanut meal: put 255 parts of peanut meal in an oven at 63°C to dry, cool, and then crush it with a cooking machine;

[0052] (2) Processing of peppers: select 60 parts of red peppers with bright red color, no mildew, intact individuals, and sufficient spicy taste, and crush them;

[0053] (3) Treatment of shiitake mushrooms: 160 parts of dried shiitake mushrooms were removed from impurities, dried, and crushed;

[0054] (4) Processing of garli...

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PUM

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Abstract

The invention discloses a peanut meal chilli sauce and a preparation method thereof. The peanut meal chilli sauce is prepared from the following raw materials: peanuts, chilli, mushroom, garlic, sesame, spice, soybean paste, brown sugar and white spirit. The preparation method comprises the following steps: treating the peanuts; treating the chilli; treating the garlic; frying; adding peanut meal to fry; adding the spice to fry; adding brown sugar water and the soybean paste; adding the white spirit; taking out and bottling. The peanut meal chilli sauce and the preparation method disclosed by the invention are characterized in that the peanut meal is used as a main material of the chilli sauce, so the chilli sauce has mellow peanut flavor and mushroom flavor when being eaten, and is sweet in taste, fully spicy and perfect in color, flavor and taste; the chilli sauce is rich in protein, various vitamins, mineral substances, some functional components and the like, and also has a health care effect; the chilli sauce can be used as a condiment for cooking or directly used as a condiment for coating foods; the chilli sauce prepared by the preparation method disclosed by the invention is long in storage life and needs not to be added with other preservatives; the product is green and healthy, and becomes better and better in taste with the extension of the storage life.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a peanut meal chili sauce and a preparation method thereof. Background technique [0002] Peanuts, also known as groundnuts and longevity fruits, have the effects of strengthening the spleen and stomach, regulating qi and promoting milk. The nutritional value of peanuts is higher than that of grains, comparable to some animal foods such as eggs, milk, and meat. It contains a lot of protein and fat, especially the high content of unsaturated fatty acids, which is very suitable for making various nutritious foods. Peanuts have high nutritional value and are rich in fat and protein. According to the determination, the fat content of peanuts is 44%-45%, the protein content is 24-36%, and the sugar content is about 20%. And contains thiamine, riboflavin, niacin and other vitamins. The mineral content is also very rich, especially the amino acids necessary for the human b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/36A23L1/06A23L1/30A23L33/00
CPCA23V2002/00A23L27/60A23V2200/16
Inventor 陆志金
Owner 陆志金
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