Mushroom chilli sauce

A technology for mushroom hot sauce and hot sauce, applied in the field of hot sauce, can solve problems such as physical injury and lack of nutrients, and achieve the effects of lowering blood pressure, preventing cardiovascular disease, and promoting gastrointestinal digestion.

Inactive Publication Date: 2015-06-10
王文浩
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The mushroom chili sauce sold in the market is less and uses various food additives more. A large amount of food additives will cause various diseases. Moreover, the mushroom chili sauce on the market is mainly the worst quality mushrooms and does not contain useful nutrients for the human body. In addition, it does not contain lactic acid bacteria that are beneficial to the human body. Excessive consumption will cause certain harm to the body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

no. 1 Embodiment

[0024] The first specific embodiment of the present invention is a mushroom hot sauce, which is composed of the following ingredients according to the weight ratio: 100 parts of pepper, 80 parts of miscellaneous mushrooms, 30 parts of soybean paste, 10 parts of white wine, 10 parts of white sugar, 10 parts of ginger, salt 20 parts, olive oil 10 parts.

no. 2 Embodiment

[0025] The second specific embodiment of the present invention is a mushroom chili sauce, which is composed of the following ingredients according to the weight ratio: 200 parts of pepper, 150 parts of miscellaneous mushrooms, 60 parts of soybean paste, 20 parts of white wine, 40 parts of white sugar, 40 parts of ginger, salt 40 parts, 20 parts of olive oil, 10 parts of mountain pepper.

no. 3 Embodiment

[0026] The third specific embodiment of the present invention is a chili sauce with mushrooms. The chili sauce is composed of the following ingredients according to the weight ratio: 150 parts of peppers, 100 parts of miscellaneous mushrooms, 40 parts of miso, 30 parts of white wine, 30 parts of white sugar, 20 parts of ginger, 30 parts of salt, 15 parts of olive oil, 5 parts of mountain pepper.

[0027] The manufacturing of the mushroom chili sauce includes the following steps: 1) Weigh the required materials according to the proportion, rinse them with clean water 2-3 times, and then dry them naturally in a dust-free environment; 2) Mix and crush various materials; 3 ) Stir the crushed ingredients evenly, add olive oil and stir-fry in a large pot over low heat until completely cooled

[0028] Store in an airtight container.

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PUM

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Abstract

Relating to chilli sauce making technologies, the invention particularly provides a making method for a safe and preservative-free mushroom chilli sauce adopting natural and pollution-free chilli, miscellaneous mushroom, Zanthoxylum schinifollum and other food materials, and solves the edible safety and long-term storage problems of mushroom chilli sauce. The mushroom chilli sauce is prepared under special conditions by pulverizing, is not added with any food additive, the food sealing itself is utilized to naturally generate lactic acid bacteria beneficial to the human body, and is convenient for long term preservation. Mushroom itself contains a variety of nutrients, and has the efficacy of lowering blood lipid, lowering cholesterol, promoting gastrointestinal digestion, enhancing body immunity, facilitating feces excretion and removing toxin, relieving cough and reducing phlegm, lowering blood pressure and preventing cardiovascular diseases, etc.

Description

technical field [0001] The invention relates to a chili sauce, in particular to a chili sauce prepared from peppers and mushrooms as raw materials. Background technique [0002] The mushroom chili sauce sold in the market is less and uses various food additives more. A large amount of food additives will cause various diseases. Moreover, the mushroom chili sauce on the market is mainly the worst quality mushrooms and does not contain useful nutrients for the human body. In addition, it does not contain lactic acid bacteria that are beneficial to the human body. Excessive consumption will cause certain harm to the body. Contents of the invention [0003] The purpose of the invention is to make a safe and hygienic mushroom chili sauce, which also contains lactic acid bacteria beneficial to human body. [0004] The technical solution of the present invention is: a mushroom chili sauce, which is composed of the following components according to the weight ratio: 100-200 part...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23L1/24A23L1/28A23L31/00
CPCA23V2002/00
Inventor王文浩
Owner王文浩