A hot and sour fresh chili sauce
A technology of fresh chili sauce and fresh red chili, applied in the direction of food science, can solve the problem of umami loss of chili, and achieve the effect of long aftertaste, excellent umami and spicy taste, and complete preservation of the original ecological taste of chili.
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Embodiment 1
[0019] A hot and sour fresh chili sauce, which is composed of main ingredients and auxiliary ingredients in a mass ratio of 100:1.02;
[0020] The main ingredient is made up of the following raw materials in weight percentage:
[0021] 40% fresh red pepper, 11% dried yellow sauce, 25% peanut, 15% white bean, 12% balsamic vinegar,
[0022] The auxiliary materials are composed of edible oil, edible salt, sugar and monosodium glutamate in a mass ratio of 10:3:2.5:0.5.
[0023] Prepare as follows:
[0024] Beat the bright red chili and set aside; break the peanuts and white beans into small pieces, add balsamic vinegar and stir well, then let stand for 1-1.5 hours, set aside;
[0025] Add edible oil to the pot and evenly cover the pot wall, heat until 7 mature, add the dried yellow sauce to the pot and fry until fragrant, then add peanuts and white beans prepared with balsamic vinegar, continue to fry until the aroma of vinegar comes out, then add bright red Stir-fry the chili ...
Embodiment 2
[0027] A hot and sour fresh chili sauce, which is composed of main ingredients and auxiliary ingredients in a mass ratio of 100:1;
[0028] The main ingredient is made up of the following raw materials in weight percentage:
[0029] Fresh red pepper 41%, dried yellow sauce 12%, peanut 22%, white beans 13%, balsamic vinegar 9%,
[0030] The auxiliary materials are composed of edible oil, edible salt, sugar and monosodium glutamate in a mass ratio of 10:3:2.5:0.5.
[0031] Prepare as follows:
[0032] Beat the bright red chili and set aside; break the peanuts and white beans into small pieces, add balsamic vinegar and stir well, then let stand for 1-1.5 hours, set aside;
[0033] Add edible oil to the pot and evenly cover the pot wall, heat until 7 mature, add the dried yellow sauce to the pot and fry until fragrant, then add peanuts and white beans prepared with balsamic vinegar, continue to fry until the aroma of vinegar comes out, then add bright red Stir-fry the chili pul...
Embodiment 3
[0035] A hot and sour fresh chili sauce, which is composed of main ingredients and auxiliary ingredients in a mass ratio of 100:1.05;
[0036] The main ingredient is made up of the following raw materials in weight percentage:
[0037] Fresh red pepper 42%, dried yellow sauce 9%, peanut 27%, white beans 14%, balsamic vinegar 10%,
[0038] The auxiliary materials are composed of edible oil, edible salt, sugar and monosodium glutamate in a mass ratio of 10:3:2.5:0.5.
[0039] Prepare as follows:
[0040] Beat the bright red chili and set aside; break the peanuts and white beans into small pieces, add balsamic vinegar and stir well, then let stand for 1-1.5 hours, set aside;
[0041] Add edible oil to the pot and evenly cover the pot wall, heat until 7 mature, add the dried yellow sauce to the pot and fry until fragrant, then add peanuts and white beans prepared with balsamic vinegar, continue to fry until the aroma of vinegar comes out, then add bright red Stir-fry the chili ...
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