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A technology for chili sauce and canned food is applied in the field of condiment production to achieve the effects of fresh and fragrant flavor, harmonious flavor and reasonable coordination.
Inactive Publication Date: 2016-10-12
SICHUAN HUIQUAN CANNED FOOD
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Abstract
Description
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Problems solved by technology
[0005] The present invention aims to solve the problem of chili sauce seasoning in the prior art, and provides canned Korean chili sauce. The Korean chili sauce has a reasonable formula, coordinated flavor, fresh and refreshing flavor, and highlights the harmonious compound flavor of various flavors.
Method used
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Examples
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Comparison scheme
Effect test
Embodiment 1
[0048] The canned Korean chili sauce is characterized in that it includes the following raw materials in parts by weight:
[0049] Doubanjiang 25-55 servings
[0050] Green pepper 10-16 parts
[0051] White sugar 8-16 parts
[0052] 5-25 servings of chili noodles
[0053] 35-45 parts of salad oil
[0054] 2-5 parts of salt
[0055] 1-5 parts of white vinegar
[0056] 2-6 pumpkin seeds
[0057] 1-5 parts of peanut powder
[0058] 3-9 parts of lemon juice
[0059] 2-6 parts of pineapple water.
[0060] Described vinegar is white vinegar.
Embodiment 2
[0062] The canned Korean chili sauce is characterized in that it includes the following raw materials in parts by weight:
[0063] 25 servings of bean paste
[0064] 10 green peppers
[0065] 8 parts white sugar
[0066] 5 servings of chili powder
[0067] 35 parts of salad oil
[0068] 2 parts salt
[0069] 1 part white vinegar
[0070] 2 pumpkin seeds
[0071] 1 part peanut powder
[0072] 3 parts lemon juice
[0073] 2 parts pineapple water.
[0074] Described vinegar is white vinegar.
Embodiment 3
[0076] The canned Korean chili sauce is characterized in that it includes the following raw materials in parts by weight:
[0077] 55 servings of bean paste
[0078] 16 green peppers
[0079] 16 parts white sugar
[0080] 25 servings of chili noodles
[0081] 45 parts of salad oil
[0082] 5 parts salt
[0083] 5 parts white vinegar
[0084] 6 pumpkin seeds
[0085] 5 parts peanut powder
[0086] 9 parts lemon juice
[0087] 6 servings of pineapple water.
[0088] Described vinegar is white vinegar.
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Abstract
The invention relates to a condiment, in particular to canned Korean hot pepper paste, and belongs to the technical field of production of condiments. The canned Korean hot pepper paste is characterized by being prepared from the following raw materials in parts by weight: 25-55 parts of bean paste,10-16 parts of green peppers, 8-16 parts of white granulated sugar, 5-25 hot pepper powder, 35-45 parts of salad oil, 2-5 parts of salt, 1-5 parts of vinegar, 2-6 parts of pumpkin seeds, 1-5 parts of peanut powder, 3-9 parts of lemon juice and 2-6 parts of pineapple juice.
Description
technical field [0001] The invention relates to a condiment and a preparation method thereof. More specifically, the invention relates to canned Korean 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 disclose...
Claims
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Application Information
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