A kind of millet spicy production formula

A technology of millet spicy and formula, applied in the field of pickled vegetables processing, can solve the problems of not being directly served, single taste, etc., to achieve the effect of a wide range of consumers

Inactive Publication Date: 2016-03-30
芜湖市老兵坛子食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Spicy taste can often help people appetize, but the ordinary spiciness can't meet the requirements of diners at all. The traditional millet spicy has the characteristics of salty and spicy, and the taste is relatively simple. The spicy taste can only be used as a seasoning for cooking, and it cannot be directly served with meals. If you want to satisfy your appetite as quickly as possible, you also need to cook it

Method used

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  • A kind of millet spicy production formula
  • A kind of millet spicy production formula
  • A kind of millet spicy production formula

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A production formula of millet pepper, which comprises water, millet pepper, soybean oil, fish sauce, sesame oil, wine, caramel, edible salt, sodium glutamate, white granulated sugar, yeast juice, disodium 5-inosinate , disodium 5-guanylate, sodium benzoate, sodium dehydroacetate, additional materials, the contents of each component are as follows:

[0026]

[0027]

[0028] The additional material is sucralose.

[0029] Above-mentioned formula is processed according to the following steps:

[0030] 1) Material selection: choose fermented millet pepper without pests as the raw material;

[0031] 2) Desalination: Wash the raw materials in the soaking solution, which is 8% salt water, to achieve the purpose of desalination, and avoid the impact of a large amount of residual salt on the final taste of millet pepper;

[0032] 3) Arranging, piercing, and removing stems: Use a cleaned and disinfected bamboo needle to pierc the stalk of each millet pepper. In order to ...

Embodiment 2

[0039] A production formula of millet pepper, which comprises water, millet pepper, soybean oil, fish sauce, sesame oil, wine, caramel, edible salt, sodium glutamate, white granulated sugar, yeast juice, disodium 5-inosinate , disodium 5-guanylate, sodium benzoate, sodium dehydroacetate, additional materials, the contents of each component are as follows:

[0040]

[0041] The additional material is sucralose.

[0042] Above-mentioned formula is processed according to the following steps:

[0043] 1) Material selection: choose fermented millet pepper without pests as the raw material;

[0044] 2) Desalination: Wash the raw materials in the soaking solution, which is 8% salt water, to achieve the purpose of desalination, and avoid the impact of a large amount of residual salt on the final taste of millet pepper;

[0045] 3) Arranging, piercing, and removing stems: Use a cleaned and disinfected bamboo needle to pierc the stalk of each millet pepper. In order to prevent mild...

Embodiment 3

[0052] A production formula of millet pepper, which comprises water, millet pepper, soybean oil, fish sauce, sesame oil, wine, caramel, edible salt, sodium glutamate, white granulated sugar, yeast juice, disodium 5-inosinate , disodium 5-guanylate, sodium benzoate, sodium dehydroacetate, additional materials, the contents of each component are as follows:

[0053]

[0054]

[0055] The additional material is sucralose.

[0056] Above-mentioned formula is processed according to the following steps:

[0057] 1) Material selection: choose fermented millet pepper without pests as the raw material;

[0058] 2) Desalination: Wash the raw materials in the soaking solution, which is 8% salt water, to achieve the purpose of desalination, and avoid the impact of a large amount of residual salt on the final taste of millet pepper;

[0059] 3) Arranging, piercing, and removing stems: Use a cleaned and disinfected bamboo needle to pierc the stalk of each millet pepper. In order to ...

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PUM

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Abstract

The invention relates to a capsicum frutescens production formula which includes the following components: 95-105g of water, 100-120g of capsicum frutescens, 20-30g of fermented soya bean oil, 0.1-0.15g of fish sauce, 0.2-0.3g of sesame oil, 3-4g of wine, 0.4-0.8g of caramel, 10-11g of edible salt, 6.5-8g of monosodium glutamate, 3-4g of white granulated sugar, 0.2-0.3g of yeast juice, 3-4g of disodium 5-inosinate, 3-4g of guanosine-5-monophosphate disodium salt, 0.1-0.15g of sodium benzoate, 0.3-0.4g of sodium dehydroacetate and 2-3g of an additional material. The invention has the advantages of reasonable material collocation and convenient manufacturing, prepared capsicum frutescens is palatable in degree of saltiness, rich in sauce taste, mid-spicy, slightly sweet, salty, fresh, delicious, crisp, tender, conductive to appetite, unique in taste, suitable for children, teenager, youth, middle-aged people, the elderly and patients with various diseases to eat, and broader in edible population.

Description

technical field [0001] The invention relates to the technical field of pickled vegetables processing, in particular to a production formula of spicy millet. Background technique [0002] With the rapid development of the modern economy and the increasingly efficient pace of work, it is inevitable that people who are busy at the front line cannot go home for dinner, and often have meetings and business trips. Conference meals, work meals, and boxed lunches are full of our lives, and boxed lunches are often not appetizing and tasteless. People's requirements for taste are getting higher and higher, coupled with the current high-load survival pressure, the stimulation of taste can make us feel a strong sense of pleasure and presence. Spicy taste can often help people appetize, but the ordinary spiciness can't meet the requirements of diners at all. The traditional millet spicy has the characteristics of salty and spicy, and the taste is relatively simple. The spicy taste can ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20A23L27/60
CPCA23L19/20A23L27/60
Inventor 季洪波
Owner 芜湖市老兵坛子食品有限公司
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