Shelled shrimp chili sauce and preparation method thereof
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The technology of shrimp chili sauce and raw materials, which is applied in the field of food processing, can solve the problems of inability to meet the growing demands of consumers, single nutrition, etc., and achieve the effect of increasing appetite and enriching nutrition.
Active Publication Date: 2014-08-20
HEXIAN COUNTY JILONGSHAN CONDIMENT
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Problems solved by technology
At present, there are many kinds of condiments sold on the market, but most of them only have the function of seasoning and have single nutrition, which can no longer meet the growing needs of consumers.
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[0019] A kind of shrimp chili sauce is characterized in that being made from the raw material of following parts by weight (kg):
[0021] The nutritional additive is made of the following raw materials in parts by weight (kg): 1.2 parts by weight of Aconitum japonica leaves, 1.4 parts of jasmine flowers, 0.9 parts of papaya seeds, 1.3 parts of loofah, 7 parts of bitter gourd, 50 parts of bean dregs, and 22 parts of preserved eggs;
[0022] The preparation method is as follows: (1) Peel the bitter gourd, add 3-4 times of water to make a slurry, add the leaves, jasmine, papaya seeds, and loofah to the obtained slurry, decoct with a slow fire for 30-35 ...
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Abstract
The invention relates to a shelled shrimp chili sauce and a preparation method thereof. The shelled shrimp chili sauce is characterized by being prepared from the raw materials in parts by weight: 3 to 4 parts of fortune's drynaria rhizome, 4 to 5 parts of Chinese angelica, 2 to 3 parts of Japanese thistle herb or root, 3.5 to 4 parts of rhizome of large-headed atractylodes, 4 to 5 parts of leonurus heterophyllus, 1 to 2 parts of bitter herbs, 2 to 3 parts of gerbera, 30 to 34 parts of shelled shrimps, 300 to 350 parts of broad bean paste, 2 to 3 parts of olive oil, 12 to 14 parts of peanuts, 15 to 18 parts of chickpeas, 50 to 55 parts of red peppers, 3 to 4 parts of honey, 10 to 12 parts of white vinegar, 3 to 4 parts of toadstool, 2 to 3 parts of fragrant mushrooms, 32 to 35 parts of glutinous rice, and 7 to 8 parts of nutrition additives. The shelled shrimp chili sauce is spicy and refreshing, and appetite can be whetted; at the same time, the shelled shrimp chili sauce is rich in nutrition, and the added shelled shrimps contain rich proteins, vitamins A and minerals of potassium, iodine, magnesium, phosphorus and the like, so that bodies can be benefitted; in addition, the shelled shrimp chili sauce further contains various Chinese herbal medicine components, so that if users often eat the shelled shrimp chili sauce, the efficacies of tonifying kidneys and strengthening bones, replenishing blood and activating blood circulation, harmonizing spleens and stomachs and benefiting stomachs, and clearing heat and removing toxicity can be achieved.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a shrimp hot sauce and a preparation method thereof. Background technique [0002] People often use condiments in daily life to increase the color, aroma and taste of dishes and promote appetite. At present, there are many types of condiments sold on the market, but most of them only have the function of seasoning and have single nutrition, which cannot meet the growing needs of consumers. Contents of the invention [0003] The purpose of the present invention is to provide a kind of shrimp chili sauce and preparation method thereof, and the present invention has the characteristics of strong fragrance, nutrition and health. [0004] The technical scheme adopted in the present invention is: [0005] A kind of shrimp chili sauce is characterized in that being made from the raw material of following weight portion: [0006] Rhizoma drynaria 3-4, Chinese...
Claims
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