A kind of green chili paste and preparation method thereof
The technology of green pepper and mushroom is applied in the field of green pepper sauce and its preparation, which can solve the problems of few applicable people, hot pepper sauce, acne, stomach injury, etc., and achieves the effects of bright color, increasing appetite, and being suitable for a wide range of people.
Active Publication Date: 2019-07-26
贵州遵义新佳裕食品有限公司
View PDF1 Cites 0 Cited by
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View moreImage
Smart Image Click on the blue labels to locate them in the text.
Smart ImageViewing Examples
Examples
Experimental program
Comparison scheme
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.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More PUM
Login to View More 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
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More Application Information
Patent Timeline
Login to View More Patent Type & Authority Patents(China)
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