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Canned chili sauce for Korean kimchi

A technology of kimchi and hot sauce, which is applied in the direction of food science to achieve the effect of reasonable combination, harmonious flavor, fresh and refreshing flavor

Inactive Publication Date: 2016-10-12
SICHUAN HUIQUAN CANNED FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention aims to solve the problem of chili sauce condiment in the prior art, and provides canned Korean-style kimchi chili sauce. The Korean-style 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

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] The canned Korean kimchi hot sauce is characterized in that it includes the following raw materials in parts by weight:

[0048] Doubanjiang 15-36 servings

[0049] Glutinous rice flour 10-16 parts

[0050] White sugar 8-16 parts

[0051] 5-15 servings of chili noodles

[0052] 55-75 parts of salad oil

[0053] 2-5 parts of salt

[0054] Vinegar 1-5 parts

[0055] 2-6 pumpkin seeds

[0056] Apple 1-5 parts

[0057] 3-9 parts of fish sauce

[0058] Yali 2-6 parts.

[0059] Described vinegar is white vinegar.

Embodiment 2

[0061] The canned Korean kimchi hot sauce is characterized in that it includes the following raw materials in parts by weight:

[0062] 36 servings of bean paste

[0063] 16 servings of glutinous rice flour

[0064] 16 parts white sugar

[0065] 15 servings of chili noodles

[0066] 75 parts of salad oil

[0067] 5 parts salt

[0068] 5 parts vinegar

[0069] 6 pumpkin seeds

[0070] 5 apples

[0071] 9 parts fish sauce

[0072] 6 pears.

[0073] Described vinegar is white vinegar.

Embodiment 3

[0075] The canned Korean kimchi hot sauce is characterized in that it includes the following raw materials in parts by weight:

[0076] 15 servings of bean paste

[0077] Glutinous rice flour 10 parts

[0078] 8 parts white sugar

[0079] 5 servings of chili powder

[0080] 55 parts of salad oil

[0081] 2 parts salt

[0082] 1 part vinegar

[0083] 2 pumpkin seeds

[0084] 1 apple

[0085] 3 parts fish sauce

[0086] 2 servings of duck pear.

[0087] Described vinegar is white vinegar.

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PUM

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Abstract

The invention relates to a condiment and a making method thereof, in particular to a canned chili sauce for Korean kimchi, and belongs to the technical field of production of condiments. The canned chili sauce for Korean kimchi is characterized by being prepared from the following raw materials in parts by weight: 15-36 parts of bean paste, 10-16 parts of glutinous rice flour, 8-16 parts of white granulated sugar, 5-15 parts of hot pepper powder, 55-75 parts of salad oil, 2-5 parts of salt, 1-5 parts of vinegar, 2-6 parts of pumpkin seeds, 1-5 parts of apples, 3-9 parts of a fish sauce and 2-6 parts of pears.

Description

technical field [0001] The invention relates to a condiment and a preparation method thereof. More specifically, the invention relates to canned Korean kimchi 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
Inventor 罗小东
Owner SICHUAN HUIQUAN CANNED FOOD
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