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Sea cucumber chilli sauce

A technology of chili sauce and sea cucumber, applied in the field of chili sauce, can solve the problems of poor taste, no nutritional value, physical damage, etc., and achieve the effect of tender meat, easy to digest, and promote 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 sea cucumber chili sauce sold in the market is less and uses various food additives more, a large amount of edible food additives can cause various diseases, and the sea cucumber chili sauce on the market is poor, basically without any nutritional value, and the mouthfeel is relatively poor, In addition, it has not been fermented and 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

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Effect test

no. 1 Embodiment

[0025] The first specific embodiment of the present invention is a sea cucumber hot sauce, which consists of the following ingredients according to the weight ratio: 100 parts of pepper, 80 parts of sea cucumber, 30 parts of soybean paste, 10 parts of white wine, 10 parts of white sugar, 10 parts of ginger, and 20 parts of salt parts, olive oil 10 parts.

no. 2 Embodiment

[0026] The second specific embodiment of the present invention is a sea cucumber chili sauce, which is composed of the following ingredients according to the weight ratio: 200 parts of pepper, 150 parts of sea cucumber, 60 parts of soybean paste, 20 parts of white wine, 40 parts of white sugar, 40 parts of ginger, and 40 parts of salt 20 parts of olive oil, 10 parts of mint leaves.

no. 3 Embodiment

[0027] The third specific embodiment of the present invention is a sea cucumber hot sauce, which consists of the following ingredients according to the weight ratio: 150 parts of pepper, 100 parts of sea cucumber, 40 parts of soybean paste, 30 parts of white wine, 30 parts of white sugar, 20 parts of ginger, salt 30 parts, olive oil 15 parts, mint leaves 5 parts.

[0028] The manufacture of the sea cucumber 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 materials evenly, add olive oil and stir-fry in a large pot over low heat, cool thoroughly and put them in a jar for sealed storage.

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Abstract

Relating to chilli sauce making technologies, the invention particularly provides a making method for a safe and preservative-free sea cucumber chilli sauce adopting natural and pollution-free chilli, sea cucumber, mint leaves and other food materials, and solves the edible safety and long-term storage problems of sea cucumber chilli sauce. The sea cucumber 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. Sea cucumber contains protein, fat, carbohydrates, calcium, phosphorus, iron and rich vitamin B1, vitamin B2, nicotinic acid and the like. Sea cucumber contains very low cholesterol, and is a typical high protein, low fat and low cholesterol food, and also has fine and tender meat quality, and is easy to digest, thus being very suitable for the elderly, children and weak constitution people to eat.

Description

technical field [0001] The invention relates to a chili sauce, in particular to a chili sauce prepared from chili peppers and sea cucumbers as raw materials. Background technique [0002] The sea cucumber chili sauce sold in the market is less and uses various food additives more, a large amount of edible food additives can cause various diseases, and the sea cucumber chili sauce on the market is poor, basically without any nutritional value, and the mouthfeel is relatively poor, In addition, it has not been fermented and 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 sea cucumber chili sauce, which also contains lactic acid bacteria beneficial to human body. [0004] The technical scheme of the present invention is: a sea cucumber chili sauce, which is composed of the following components a...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/325A23L27/60A23L17/00
Inventor 王文浩
Owner 王文浩
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