Flower fragrance-flavored chili sauce and preparation method thereof

A technology of chili sauce and flavor, which is applied to the functions of food ingredients, food ingredients as taste improvers, and food ingredients as odor improvers. Use value, reasonable ratio of ingredients, rich and comprehensive effect of nutrition

Inactive Publication Date: 2016-08-10
HEXIAN COUNTY JILONGSHAN CONDIMENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many kinds of condiments sold on the market, but most of them only have the function of seasoning and have single nutrition, which can no longer meet the growing needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A chili sauce with a floral flavor, which is composed of the following raw materials in parts by weight: 100 parts of Guizhou seven-star pepper, 1 part of fragrant leaves, 2 parts of Chinese prickly ash, 5 parts of pork ribs, 5 parts of sunflower oil, 1 part of olive oil, 3 parts of onion, 1 part of shiitake mushrooms, 2 parts of green onion, 10 parts of dried daylily, 5 parts of dried beans, 5 parts of dried prunes, 1 part of dried Sophora japonica, 2 parts of fermented rice, 10 parts of salt, 2 parts of sugar, and 3 parts of ginger.

[0019] Its preparation method comprises the following steps:

[0020] S1. Sorting and removing the stalks of peppers and Chinese prickly ash, cleaning and chopping them, boil them in boiling water for 30 seconds, remove them, and set aside; pour the sunflower oil into the pot, and when the oil is 80% to 90% hot, pour the oil into the Put the chili and Chinese prickly ash on it, after cooling, put it into a water mill and grind it into pi...

Embodiment 2

[0025] A chili sauce with a floral flavor, which is composed of the following raw materials in parts by weight: 100 parts of Changsha ox horn pepper, 1 part of bay leaf, 3 parts of Chinese prickly ash, 6 parts of pork ribs, 6 parts of sunflower oil, 1 part of olive oil, 4 parts of onion, 1 part of shiitake mushrooms, 3 parts of scallions, 14 parts of dried day lily, 6 parts of dried beans, 6 parts of dried prunes, 1 part of dried Sophora japonica, 4 parts of fermented rice, 12 parts of salt, 3 parts of sugar, and 3 parts of ginger.

[0026] Its preparation method comprises the following steps:

[0027] S1. Sorting and removing the stalks of peppers and Chinese prickly ash, washing and chopping them, boil them in boiling water for 60 seconds, remove them, and set aside; pour the sunflower oil into the pot, and pour the oil into the Put the chili and Chinese prickly ash on it, after cooling, put it into a water mill and grind it into pieces to obtain material A;

[0028] S2. Ad...

Embodiment 3

[0032] A kind of chili sauce with floral flavor, which is composed of the following raw materials in parts by weight: 100 parts of Shaanxi big horn pepper, 2 parts of fragrant leaves, 4 parts of Chinese prickly ash, 8 parts of pork ribs, 7 parts of sunflower oil, 2 parts of olive oil, 5 parts of onion, 2 parts of shiitake mushrooms, 4 parts of scallions, 18 parts of dried day lily, 8 parts of dried beans, 8 parts of dried plums, 2 parts of dried Sophora japonica, 5 parts of fermented rice, 13 parts of salt, 4 parts of sugar, and 4 parts of ginger.

[0033] Its preparation method comprises the following steps:

[0034] S1. Sorting and removing the stalks of peppers and Chinese prickly ash, cleaning and chopping them, boil them in boiling water for 120s, remove them, and set aside; pour the sunflower oil into the pot, and when the oil is 80% to 90% hot, pour the oil into the Put the chili and Chinese prickly ash on it, after cooling, put it into a water mill and grind it into pi...

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PUM

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Abstract

The present invention relates to the technical field of food processing, and particularly relates to a flower fragrance-flavored chili sauce and a preparation method thereof. The chili sauce consists of the following raw materials in parts by weight: 100 parts of chilies, 1-2 parts of bay leaves, 2-5 parts of Chinese prickly ash, 5-10 parts of spare ribs, 5-10 parts of sunflower seed oil, 1-3 parts of olive oil, 3-5 parts of onions, 1-2 parts of shii-take mushroom, 2-5 parts of scallion sections, 10-20 parts of dried daylily flowers, 5-10 parts of dried vigna unguiculata, 5-10 parts of preserved vegetables, 1-3 parts of dried flos sophorae, 2-6 parts of sweet ferment rice, 10-15 parts of salt, 2-5 parts of white sugar and 3-4 parts of fresh ginger. The preparation method includes raw material processing and pickling and other steps. The chili sauce mixed with a strong flower fragrance can increase appetite and improve quality and taste of the chili sauce; the chili sauce is reasonable in raw material proportioning, thereby increasing the use value of the chili sauce, and the chili sauce is suitable for all kinds of people to eat for a long term; in addition, the dried vigna unguiculata is rich in vitamin B, and can promote intestinal peristalsis, help digestion and reduce diarrhea; the dried daylily flowers are rich in lecithin, and has brain-strengthening and aging-resisting effects; and the chili sauce is more comprehensive in nutrition after the materials are boiled in spare rib soup.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a flower-flavored chili sauce and a preparation method thereof. Background technique [0002] People often use condiments in daily life to increase the color, aroma and taste of dishes and promote appetite. At present, there are many types of condiments sold on the market, but most of them only have the function of seasoning and have single nutrition, which cannot meet the growing needs of consumers. Contents of the invention [0003] Aiming at the deficiencies of the prior art, the invention provides a kind of sword bean watermelon chili sauce with delicate taste, rich nutrition and unique flavor, and its preparation method. [0004] To achieve the above object, the present invention is achieved through the following technical solutions: [0005] A flower-flavored chili sauce, which consists of the following raw materials in parts by weight: 100 parts of pepper, 1-2 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L19/00A23L33/10
CPCA23V2002/00A23V2200/15A23V2200/14A23V2200/30A23V2250/204
Inventor 李杰忠
Owner HEXIAN COUNTY JILONGSHAN CONDIMENT
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