Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of spicy sauce and dried chili, which is applied in the field of spicy sauce to achieve the effects of long shelf life, good color and strong aroma
Inactive Publication Date: 2016-04-20
SICHUAN YIBIN SHURONGFANG FOOD CO LTD
View PDF0 Cites 2 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
With the improvement of living standards, people have higher and higher requirements for diet quality, and the taste, aroma and color of the existing spicy sauce can no longer meet the needs of the broad masses of the people.
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0014] A kind of spicy sauce, its raw material comprises the following components in parts by weight:
[0015] 100 parts of dried chili, 500 parts of sesame oil, 5 parts of pepper oil, 30 parts of watercress, 15 parts of monosodium glutamate, 30 parts of pepper, 10 parts of almond, 10 parts of rice wine, 18 parts of aniseed, 6 parts of pickled pepper, 9 parts of soy sauce, 35 parts of water 40 parts of garlic, 24 parts of ginger, and 20 parts of minced pork.
Embodiment 2
[0017] A kind of spicy sauce, its raw material comprises the following components in parts by weight:
[0018] 200 parts of dried chili, 600 parts of sesame oil, 7 parts of pepper oil, 48 parts of watercress, 30 parts of monosodium glutamate, 38 parts of pepper, 18 parts of almond, 13 parts of rice wine, 25 parts of aniseed, 7 parts of pickled pepper, 15 parts of soy sauce, 45 parts of water 50 parts of garlic, 30 parts of ginger, and 38 parts of minced pork.
Embodiment 3
[0020] A kind of spicy sauce, its raw material comprises the following components in parts by weight:
[0021] 300 parts of dried chili, 750 parts of sesame oil, 9 parts of pepper oil, 55 parts of watercress, 35 parts of monosodium glutamate, 45 parts of pepper, 25 parts of almond, 15 parts of rice wine, 34 parts of aniseed, 8 parts of pickled pepper, 18 parts of soy sauce, 54 parts of water 60 parts of garlic, 36 parts of ginger, and 48 parts of minced pork.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention relates to the field of food condiments, in particular to hot and spicy sauce. The hot and spicy sauce is prepared from, by weight, 100-300 parts of dry chillies, 500-750 parts of sesame oil, 5-9 parts of Chinese prickly ash oil, 30-55 parts of bean paste, 15-35 parts of monosodium glutamate, 30-45 parts of Chinese prickly ash, 10-25 parts of apricot kernels, 10-15 parts of rice wine, 18-34 parts of aniseeds, 6-8 parts of pickled chillies, 9-18 parts of soybean sauce, 35-54 parts of water, 40-60 parts of garlic, 24-36 pats of fresh ginger and 20-48 parts of minced pork. The hot and spicy sauce is rich in aroma, good in color, salty, hot, palatable, fresh and mellow in taste and long in shelf life, and a user will not get inflamed when eating the hot and spicy sauce.
Description
technical field [0001] The invention relates to the field of food condiments, in particular to a spicy sauce. Background technique [0002] Spicy sauce is made from the traditional technique of dipping the famous snack bean curd in water combined with advanced scientific preservation technology, and carefully selected chili, Chinese prickly ash, pepper, sesame, vegetable oil and precious natural spices. It has the characteristics of Sichuan flavor, spicy and fragrant, delicious and fresh, long aftertaste, rich in nutrition, and has the functions of appetizing, invigorating spleen and increasing appetite. It is an ideal seasoning for cooking all kinds of Sichuan dishes, cold dishes and pasta. Spicy sauce is rich in essential amino acids and vitamins, has rich nutritional value, and is a product with special fragrance, taste, body and color. Along with the raising of living standard, people are more and more higher to the requirement of diet quality, and the mouthfeel, fragr...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more