Dried scallop chilli sauce

A technology of scallop chili sauce and chili sauce, which is applied in the field of chili sauce, can solve the problems of physical injury, poor taste, and low nutritional value, and achieve the effect of promoting digestion and preventing arteriosclerosis

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 scallop 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. Moreover, the scallop chili sauce on the market mostly adopts scallops produced in the southern region, which has low nutritional value and relatively high taste. 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

[0024] The first specific embodiment of the present invention is a scallop chili sauce. The chili sauce is composed of the following ingredients according to the weight ratio: 100 parts of pepper, 80 parts of scallop, 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

[0025] The second specific embodiment of the present invention is a scallop chili sauce, which is composed of the following ingredients according to the weight ratio: 200 parts of pepper, 150 parts of scallop, 60 parts of miso, 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

[0026] The third specific embodiment of the present invention is a scallop chili sauce, which consists of the following ingredients according to the weight ratio: 150 parts of pepper, 100 parts of scallop, 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.

[0027] The manufacture of the seafood 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 dried scallop chilli sauce adopting natural and pollution-free chilli, dried scallop, mint leaves and other food materials, and solves the edible safety and long-term storage problems of dried scallop chilli sauce. The dried scallop 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. Dried scallop is rich in protein, carbohydrate, riboflavin, calcium, phosphorus, iron and various nutrients, has the functions of enriching yin and nourishing kidney, harmonizing stomach and regulating the middle energizer, can treat dizziness, dry throat and thirst, asthenic disease and hemoptysis, weakness of spleen and stomach and other diseases, and is conducive to lowering blood pressure and cholesterol, benefiting the body and keeping fit after frequent eating. Dried scallop also has the efficacy of resisting cancer, softening blood vessels, preventing arteriosclerosis and the like.

Description

technical field [0001] The invention relates to a chili sauce, in particular to a chili sauce prepared from chili peppers and scallops. Background technique [0002] The scallop 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. Moreover, the scallop chili sauce on the market mostly adopts scallops produced in the southern region, which has low nutritional value and relatively high taste. 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 scallop chili sauce, which also contains lactic acid bacteria beneficial to human body. [0004] The technical solution of the present invention is: a scallop chili sauce, which is composed of the following components ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/333A23L1/29A23L27/60A23L17/50A23L33/00
CPCA23V2002/00A23V2400/11A23V2200/30A23V2200/10
Inventor 王文浩
Owner 王文浩
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