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A kind of puzzle oil hot sauce and preparation method thereof

A production method and technology of oil chili sauce, applied in food ingredients as taste improver, food science and other directions, can solve the problems of difficult to eat directly, spicy and bitter, and achieve the effects of improving health care efficacy, long aftertaste, and alleviating spicy taste

Active Publication Date: 2018-08-10
TROPICAL CORP STRAIN RESOURCE INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yizhiren has a specific aroma, but the taste is pungent and bitter, so it is difficult to eat directly

Method used

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  • A kind of puzzle oil hot sauce and preparation method thereof
  • A kind of puzzle oil hot sauce and preparation method thereof
  • A kind of puzzle oil hot sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A chili oil chili sauce comprising the following components by weight: 800 grams of Yizhi, 1000 grams of peanuts, 1500 grams of tempeh, 600 grams of sesame seeds, 100 grams of tangerine peel, 100 grams of Fushen, 180 grams of spices, 200 grams of pepper, 410 grams of sauce, 100 grams of ginger, 5000 grams of soybean oil;

[0024] The spices include: 120 grams of Chinese prickly ash, 50 grams of cinnamon, and 10 grams of white pepper;

[0025] The seasoning sauce includes: 50 grams of mature vinegar, 50 grams of salt, 200 grams of soy sauce, 100 grams of oyster sauce, and 10 grams of chicken essence;

[0026] A kind of preparation method of puzzle oil chili sauce, comprises the following steps:

[0027] (1) After picking, cleaning, and drying the nootropics of the formula amount, put them into saturated brine and soak them for 7 days, and stir once every other day during this period; wash the nootropia after soaking with clean water, put them into clear water for 20 hou...

Embodiment 2

[0031] A chili oil chili sauce, comprising the following components in parts by weight: 1200 grams of Yizhi, 1600 grams of peanuts, 2000 grams of tempeh, 800 grams of sesame seeds, 200 grams of tangerine peel, 200 grams of Fushen, 300 grams of spices, 400 grams of pepper, 540 grams of sauce, 500 grams of ginger, 8000 grams of peanut oil;

[0032] The spices include: 200 grams of Chinese prickly ash, 80 grams of cinnamon, and 20 grams of white pepper;

[0033] The seasoning sauce includes: 80 grams of mature vinegar, 70 grams of salt, 250 grams of soy sauce, 120 grams of oyster sauce, and 20 grams of chicken essence;

[0034] A kind of preparation method of puzzle oil chili sauce, comprises the following steps:

[0035] (1) After picking, cleaning and drying the nootropics in the amount of the formula, soak them in saturated brine for 10 days, and stir once every other day during this period; wash the nootropia after soaking with clean water, soak them in clean water for 24 ho...

Embodiment 3

[0039] A chili oil chili sauce comprising the following components by weight: 1000 grams of Yizhi, 1300 grams of peanuts, 1700 grams of tempeh, 700 grams of sesame seeds, 150 grams of tangerine peel, 150 grams of Fushen, 235 grams of spices, 300 grams of pepper, 485 grams of sauce, 300 grams of ginger, 7000 grams of peanut oil;

[0040] The spices include: 15 grams of Chinese prickly ash, 70 grams of cinnamon, and 15 grams of white pepper;

[0041] The seasoning sauce includes: 70 grams of mature vinegar, 60 grams of salt, 230 grams of soy sauce, 110 grams of oyster sauce, and 15 grams of chicken essence;

[0042] A kind of preparation method of puzzle oil chili sauce, comprises the following steps:

[0043] (1) After picking, cleaning and drying the nootropics in the amount of the formula, soak them in saturated brine for 8 days, and stir once every other day during this period; wash the nootropia after soaking with clean water, soak them in clean water for 24 hours to decom...

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Abstract

The invention relates to the field of foods and discloses sharpleaf galangal fruit-oil-containing chilli sauce and a preparation method thereof. The sharpleaf galangal fruit-oil-containing chilli sauce comprises, by weight, 80-120 parts of sharpleaf galangal fruit, 100-160 parts of peanut, 150-200 parts of fermented soya bean, 60-80 parts of sesame, 10-20 parts of dried orange peel, 10-20 parts of poria with hostwood, 18-30 parts of perfume, 20-40 parts of chilli, 41-54 parts of a seasoning juice, 10-50 parts of ginger and 500-800 parts of plant oil. The invention also provides the preparation method of the sharpleaf galangal fruit-oil-containing chilli sauce. The sharpleaf galangal fruit-oil-containing chilli sauce has uniform and stable quality, has a red and bright color and a unique sharpleaf galangal fruit fragrance, can greatly cause people appetite and has a salty, pungency, mellow and lasting taste. The preparation method has simple processes. The sharpleaf galangal fruit-oil-containing chilli sauce is convenient for eating and has a long quality guarantee period.

Description

technical field [0001] The invention relates to the field of food, in particular to a chili oil chili sauce and a preparation method thereof. Background technique [0002] Yizhi is the dry and mature fruit of Alpinia oxyphylla, a plant of the ginger family. It has the effects of warming the kidney, consolidating essence and reducing urination, warming the spleen, appetizing and absorbing saliva. It is a commonly used tonic. Through the analysis of the chemical components in the Yizhi kernel, it is found that the Yizhi kernel contains volatile oil, Yizhiren ketone, vitamin B1, vitamin B1, vitamin C, vitamin E, and various amino acids and fatty acids. It also has the functions of anti-cancer, increasing memory and enhancing immunity, and has obvious improvement effect on learning and memory impairment, and its health care effect has been paid more and more attention by more and more people. Yizhiren has a specific aroma, but the taste is pungent and bitter, so it is difficult...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L33/10
CPCA23V2002/00A23V2200/14
Inventor 王祝年王茂媛羊青晏小霞王清隆王建荣何际婵高非韦花芳凌梅徐宝山叶才华邱燕连
Owner TROPICAL CORP STRAIN RESOURCE INST CHINESE ACAD OF TROPICAL AGRI SCI