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Green chili sauce and preparation method thereof

A green pepper and mushroom technology, applied in the field of green pepper sauce and its preparation, can solve the problems of injuring the stomach, being less suitable for people, and causing acne in hot pepper sauce, and achieving the effects of increasing appetite, bright colors, and being suitable for a wide range of people.

Active Publication Date: 2017-02-15
贵州遵义新佳裕食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a green chili sauce and its preparation method, so as to solve the problems of the existing chili sauce, such as getting angry and acne after eating, having few suitable people, being only edible as a seasoning, and hurting the stomach

Method used

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  • Green chili sauce and preparation method thereof
  • Green chili sauce and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 2、3

[0029] The preparation method of Examples 2 and 3, Comparative Examples 1 and 2 is the same as that of Example 1, the difference between the preparation method of Comparative Example 3 and Example 1 is that in Comparative Example 3, the raw materials and seasonings are directly rolled to powder, Mix, then add yeast essence, and place in a chili sauce jar for fermentation.

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Abstract

The present invention belongs to the technical field of food production and discloses a green chili sauce and a preparation method thereof. The green chili sauce comprises the following raw materials in parts by weight: 400-500 parts of green chilies, 40-60 parts of mushrooms, 30-50 parts of black fungus, 50-80 parts of bamboo shoots, 30-50 parts of brassica juncea, 60-80 parts of Chinese yams, 50-60 parts of lotus seeds, 30-40 parts of peanuts, 20-30 parts of herba portulacae, 20-30 parts of herba dendrodii officinalis, 200-300 parts of oil, 200-400 parts of green tea, and seasoning materials. The preparation method solves the problems that in the prior art, after the consumption, the green chili sauce causes internal heat and acne growing, is less in suitable crowds, can only be used as a seasoning, and hurt stomach.

Description

technical field [0001] The invention belongs to the field of food production, and in particular relates to a green chili sauce and a preparation method thereof. Background technique [0002] Chili peppers can be used as seasonings and eaten as vegetables, especially in Chongqing, Sichuan, Guizhou, Hunan and other places. However, the growth of chili peppers is seasonal and cannot be carried with you, so Chilli sauce appeared. [0003] The Chinese patent whose patent publication number is CN103271329B discloses a kind of chili sauce and preparation method thereof, a kind of chili sauce, it is characterized in that: the formula of described chili sauce is by weight percentage: bright red capsicum 90~92%, salt 3~ 5%, Ginger 1-1.5%, Garlic 1-1.5%, Scallops 1-1.5%, Yang Huo 0.8-1%, Star Anise 0.1-0.2%, Cinnamon Bark 0.1-0.2%, Rock Sugar 0.2-0.4%, Yeast Essence 0.005-0.01%, concentrated liqueur medicine 0.01-0.02%. This patent supports chili sauce through the cooperation of chi...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L31/00A23L19/00A23L19/10A23L25/00A23L33/10
CPCA23V2002/00A23V2200/30
Inventor 程代松
Owner 贵州遵义新佳裕食品有限公司
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