Formula and making method of high-nutrition spicy chili sauce

A chili sauce, high-nutrition technology, applied in the direction of food ingredients as taste improver, function of food ingredients, food science, etc. Health value, low cost, delicious effect

Inactive Publication Date: 2017-01-04
湖南省辣味源农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Except adding various additives in the existing chili sau

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A high-nutrition spicy chili sauce formula, which includes the following raw materials in proportion by mass: 50 parts of fresh red pepper, 10 parts of snail meat, 3 parts of ginger, 2 parts of medicinal wine, 3 parts of fresh cucumber skin, 4 parts of olive oil, 2 parts of wild pepper, 2 parts of perilla, 6 parts of garlic seed, 4 parts of butter, and 3 parts of table salt; the medicinal wine includes the following raw materials in parts by mass: 3 parts of angelica, 6 parts of hawthorn, 6 parts of wolfberry, and 5 parts of longan meat , 60 parts of liquor; The alcohol concentration of described liquor is 30%.

[0028] A preparation method of high-nutrition spicy chili sauce, comprising the following steps:

[0029] Step 1), take the bright red capsicum and wild pepper of specified mass fraction, clean with clear water after removing the stalk;

[0030] Step 2), take the snail meat and butter in specified parts by mass, put the butter into the pot for heating, add the...

Embodiment 2

[0036] A high-nutrition spicy chili sauce formula, which includes the following raw materials in proportion by mass: 55 parts of fresh red pepper, 16 parts of snail meat, 6 parts of ginger, 6 parts of medicinal wine, 6 parts of fresh cucumber skin, 8 parts of olive oil, 6 parts of wild pepper, 5 parts of perilla, 8 parts of garlic seeds, 8 parts of butter, and 5 parts of table salt; the medicinal wine includes the following raw materials in mass parts: 4 parts of angelica, 7 parts of hawthorn, 8 parts of wolfberry, and 56 parts of longan meat , 65 parts of liquor; The alcohol concentration of described liquor is 35%.

[0037] A preparation method of high-nutrition spicy chili sauce, comprising the following steps:

[0038] Step 1), take the bright red capsicum and wild pepper of specified mass fraction, clean with clear water after removing the stalk;

[0039] Step 2), take the snail meat and butter in specified parts by mass, put the butter into the pot for heating, add the ...

Embodiment 3

[0045] A high-nutrition spicy chili sauce formula, which includes the following raw materials in proportion by mass: 60 parts of fresh red pepper, 18 parts of snail meat, 8 parts of ginger, 7 parts of medicinal wine, 8 parts of fresh cucumber skin, 10 parts of olive oil, 8 parts of wild pepper, 7 parts of perilla, 10 parts of garlic seeds, 10 parts of butter, and 8 parts of table salt; the medicinal wine includes the following raw materials in parts by mass: 6 parts of angelica, 8 parts of hawthorn, 10 parts of wolfberry, and 7 parts of longan meat , 70 parts of liquor; The alcohol concentration of described liquor is 40%.

[0046] A preparation method of high-nutrition spicy chili sauce, comprising the following steps:

[0047] Step 1), take the bright red capsicum and wild pepper of specified mass fraction, clean with clear water after removing the stalk;

[0048] Step 2), take the snail meat and butter in specified parts by mass, put the butter into the pot for heating, ad...

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PUM

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Abstract

The invention discloses a formula and making method of high-nutrition spicy chili sauce, and belongs to the field of food. The high-nutrition spicy chili sauce is made from, by mass, 50-60 parts of fresh chilies, 10-18 parts of snail meat, 3-8 parts of fresh ginger, 2-7 parts of medicinal liquor, 3-8 parts of fresh cucumber peel, 4-10 parts of olive oil, 2-8 parts of rod chilies, 2-7 parts of perilla leaves, 6-10 parts of garlic, 4-10 parts of butter and 3-8 parts of table salt. According to the formula and making method of the high-nutrition spicy chili sauce, natural food materials are adopted, no chemical additive is added, and reasonable matching, rich nutrition and the effects of promoting appetite and caring health are achieved; the method is easy to operate and popularize, the chili sauce made through the method has the bright red color and luster, rich nutrition, strong fragrance, spicy taste and chewiness and is free of preservatives and long in quality guarantee period, and the longer the chili sauce is preserved in the quality guarantee period, the better mouthfeel the chili sauce has.

Description

technical field [0001] The invention belongs to the field of food, in particular to a formula of high-nutrition spicy chili sauce and a preparation method thereof. Background technique [0002] Pepper is native to Central and South America, and it was originally the most important condiment of the Indians. It was spread to Europe by the Spaniards around the end of the 15th century. The English chili (pepper) is taken from the language of the ancient Mexican Aztecs (a branch of the North American Indians). They use chilli oil as a seasoning for tutla or just about every food. Chili peppers were introduced to China from the Americas at the end of the Ming Dynasty. Now the latest research shows that chili peppers may have first been introduced to Jiangsu, Zhejiang, Guangdong, Guangxi, Guizhou, Hunan and other places, and then spread to Southwest and other regions. Peppers have been used as a vegetable and condiment for hundreds of years. In our country, chili is a very impo...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/10
CPCA23V2002/00A23V2200/14A23V2200/30A23V2200/314
Inventor 谢金涛
Owner 湖南省辣味源农业有限公司
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