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Making method for full-nutrition chili sauce

A production method and technology of chili sauce, applied in the direction of food science, etc., can solve problems such as not being able to meet people's nutritional needs, and achieve the effect of fast eating, simple production, and comprehensive nutrition

Inactive Publication Date: 2016-06-15
徐振飞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The chili sauce currently sold on the market cannot satisfy people's nutritional needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[0013] Specific embodiments, the present invention will be further described below in combination with examples.

[0014] The specific embodiment: a kind of whole nutrition capsicum, its component is:

[0015] Fresh chili: 50% Red chili powder: 0.3% Walnut kernel: 9.5% Peanut kernel: 8%

[0016] Sesame: 3% Hericium erinaceus: 2% Perilla oil: 25% Chopped green onion: 1.5%

[0017] Ginger powder: 0.3% Chicken essence: 0.2% Pepper powder: 0.2%.

[0018] In above-mentioned embodiment, the preparation method of a kind of complete nutrition chili sauce is as follows: ① pulverize walnut kernel and peanut kernel, then put the pulverized walnut kernel, peanut kernel and sesame into stainless steel pan respectively and stir-fry with slow fire, while frying with pot Shovel over, stir-fry until fragrant, remove from heat and take out of the pan for later use;

[0019] ②Chop fresh peppers, green onions and Hericium erinaceus separately;

[0020] ③Put the perilla oil into the stainless ...

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PUM

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Abstract

The invention provides a making method for full-nutrition chili sauce. The making method includes the steps that after perilla oil is put in a stainless steel pot and heated to 170 DEG C, fire is turned off, after the temperature of the oil is reduced to 80 DEG C, dried walnut kernels, sesame, peanut kernels and hericium erinaceus are added, at the moment, the temperature continues to be raised to 100 DEG C, the mixture is fried till fragrance is given off, minced fresh chilies are placed and fried for 8 min, chili powder, salt, pepper powder, ginger powder and chicken powder are placed, after the mixture is fried for 1 min and stirred to be uniform, chopped green onions are placed, and the mixture is put away from the fire and cooled. The full-nutrition chili sauce is comprehensive in nutrition, easy to make and convenient to eat, and can be used for being mixed with noodles and added to steamed buns.

Description

technical field [0001] The invention relates to a method for preparing full-nutrition chili sauce, which belongs to the field of food industry. Background technique [0002] With the continuous improvement of people's living standards in our country, people pay more and more attention to the improvement of health level, not only requiring food products to taste good, but also to have comprehensive nutrition. The chili sauce sold in the market cannot satisfy people's nutritional needs. Contents of the invention [0003] The purpose of the present invention is to provide a kind of whole nutrition chili sauce that is suitable for people to eat with noodles and steamed buns. [0004] In order to realize the above solution, the present invention adopts the following technical solutions. A kind of full-nutrition chilli sauce is characterized in that it is formulated by the following components by weight percentage: [0005] Fresh chili: 50% Red chili powder: 0.3% Walnut kerne...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
Inventor 徐振飞王明芳刘军霞刘秀粉张小兵史占彪
Owner 徐振飞