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Pepper pickles

A technology for chili and pickles, which is applied in the functions of food ingredients, food science, application and other directions, can solve the problems of difficult absorption of nutrients in chili sauce, and achieve the effects of good taste, rich nutrition and promotion of absorption.

Inactive Publication Date: 2016-11-09
ANHUI QISHILU RESTAURANT MANAGEMENT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of chili pickle, to solve the problem that the nutritious components of chili sauce in the prior art are difficult to absorb

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0029] A chili pickle, its components and parts by weight of each component are as follows:

[0030] 50-60 servings of pepper,

[0031] Sweet noodle sauce 120-150 parts,

[0032] 6-8 parts of minced ginger,

[0033] 4-6 parts of garlic,

[0034] 15-20 parts of peanut kernels,

[0035] 8-10 parts of starch,

[0036] 6-9 parts of lemon pulp,

[0037] 12-18 parts of pomegranate juice,

[0038] 3-6 parts of vinegar

[0039] 2-5 parts of salt.

[0040] Preferably, its components and parts by weight of each component are as follows:

[0041] 55 peppers,

[0042] 130 servings of sweet noodle sauce,

[0043] 7 parts of minced ginger,

[0044] 5 parts garlic,

[0045] 16 servings of peanut kernels,

[0046] 9 parts of starch,

[0047] 8 parts lemon pulp,

[0048] 15 parts pomegranate juice,

[0049] 4 parts vinegar

[0050] 3 parts of salt.

[0051] The preparation method of the chili pickle of the present invention is as follows: choose the above-mentioned parts by w...

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PUM

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Abstract

The invention discloses pepper pickles. The pepper pickles are prepared from the following raw materials in parts by weight: peppers, sweet sauce, chopped ginger, garlic, peanut kernels, starch, lemon pulp, pomegranate juice, vinegar and salt. The pepper pickles have the advantages of rich nutrients and good taste and can improve the efficiency of the human body for absorbing nutrients in peppers.

Description

technical field [0001] The invention relates to the field of pickles, in particular to a chili pickle. Background technique [0002] Pickles are obtained by making fresh ingredients into sauces. They have a long history of eating in my country. They are delicious, nutritious, appetizing and food-increasing, and easy to preserve. Chili pickles are a common type of pickles, and the prior art chili pickles generally have the problem that the nutrients are difficult to absorb. Contents of the invention [0003] The purpose of the present invention is to provide a chili pickle to solve the problem that the nutritional components of the chili sauce in the prior art are difficult to absorb. [0004] In order to achieve the above object, the technical scheme adopted in the present invention is: [0005] A chili pickle, characterized in that: its components and parts by weight of each component are as follows: [0006] 50-60 servings of pepper, [0007] Sweet noodle sauce 120-1...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L27/60A23L33/10
CPCA23V2002/00A23V2200/30A23V2250/5118
Inventor 江川
Owner ANHUI QISHILU RESTAURANT MANAGEMENT CO LTD