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Chili sauce

A technology for chili sauce and soaking red pepper, which is applied in application, food preparation, food science and other directions to achieve the effects of fresh and fragrant flavor, harmonious flavor and reasonable coordination.

Inactive Publication Date: 2015-12-30
成都宽窄美食投资有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims to solve the problem of the chili sauce condiment in the prior art, and provides a chili sauce, which has a reasonable formula, harmonious flavor, fresh and refreshing flavor, and highlights the harmonious compound flavor of various flavors

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A chili sauce is characterized in that: it comprises the following raw materials in parts by weight:

[0023] 15-18 servings of soaked wild sansho

[0024] 15-18 servings of soaked red pepper

[0025] Green pepper 15-18 parts

[0026] White sugar 5-8 parts

[0027] 15-25 servings of chili noodles

[0028] 5-15 parts of salad oil

[0029] 2-5 parts of salt

[0030] 1-8 parts of white vinegar

[0031] 2-8 servings of pumpkin seeds

[0032] 1-5 parts of peanut powder

[0033] 3-5 parts of lemon juice.

Embodiment 2

[0035] A chili sauce is characterized in that: it comprises the following raw materials in parts by weight:

[0036] 15 servings of soaked wild sansho

[0037] 15 parts of soaked red pepper

[0038] 15 green peppers

[0039] 5 parts white sugar

[0040] 15 servings of chili noodles

[0041] 5 parts salad oil

[0042] 2 parts salt

[0043] 1 part white vinegar

[0044] 2 pumpkin seeds

[0045] 1 part peanut powder

[0046] 3 parts lemon juice.

Embodiment 3

[0048] A chili sauce is characterized in that: it comprises the following raw materials in parts by weight:

[0049] 18 servings of soaked wild sansho

[0050] 18 servings of soaked red pepper

[0051] 18 green peppers

[0052] 8 parts white sugar

[0053] 25 servings of chili noodles

[0054] 15 parts of salad oil

[0055] 5 parts salt

[0056] 8 parts white vinegar

[0057] 8 pumpkin seeds

[0058] 5 parts peanut flour

[0059] 5 parts lemon juice.

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PUM

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Abstract

The invention relates to a condiment and a producing method thereof, and more specifically, relates to a chili sauce which is characterized by comprising the following raw materials in parts by weight: 15-18 parts of pickled wild mountain pepper, 15-18 parts of pickled chili pepper, 15-18 parts of green pepper, 5-8 parts of white granulated sugar, 15-25 parts of chili powder, 5-15 parts of salad oil, 2-5 parts of salt, 1-8 parts of white vinegar, 2-8 parts of pumpkin seeds, 1-5 parts of peanut powder, and 3-5 parts of a lemon juice.

Description

technical field [0001] The invention relates to a condiment and a preparation method thereof, more specifically, the invention relates to a chili sauce, which belongs to the technical field of condiment production. Background technique [0002] Capsicum, Solanaceae, Capsicum, is an annual or limited perennial herb. The fruit is usually conical or oblong, green when immature, and bright red, green or purple when ripe, with red being the most common. The fruit of pepper has a spicy taste because the peel contains capsaicin, which can increase appetite. The content of vitamin C in pepper ranks first among vegetables. It originated in Mexico and was introduced to China in the late Ming Dynasty. There are also ornamental peppers, which are round, inedible, and have red and purple colors. Chili sauce is a common condiment on the table, and each region has different local flavor chili sauce. [0003] On April 23, 2014, the State Intellectual Property Office disclosed an inventi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/218A23L1/212
Inventor 袁龙军
Owner 成都宽窄美食投资有限公司
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