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Seafood chili sauce and making method

A technology for chili sauce and seafood, applied in the field of chili sauce, can solve problems such as acne, and achieve the effects of strong seafood taste, rich nutrition and reduced possibility

Inactive Publication Date: 2018-04-20
SHANDONG QI SHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, although the existing seafood chili sauce is relatively delicious, it is easy to produce acne after people eat it, and this problem needs to be solved urgently

Method used

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  • Seafood chili sauce and making method

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Experimental program
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Effect test

Embodiment 1

[0013] The present invention provides the following technical solutions: a seafood chili sauce, comprising: a glass bottle with a hollow interlayer, the opening of the glass bottle is screwed with a bottle cap; the hollow interlayer is filled with pearls, and the gaps between the pearls are covered with Agarose gel filling; wherein, the bottle contains the following components by weight ratio: vegetable oil, 5% to 8%; sea fish, 5% to 6%; Chinese toon, 2% to 3%; scallops, 2% to 4% ; soybean protein or tempeh; 1% ~ 1.5%; Pleurotus eryngii, 2% ~ 3%; diced beef, 5% ~ 6%; black garlic, 3% ~ 4%; cooking wine, 0.5% ~ 1%; aged vinegar, 0.5%~1%; shredded pork, 1%~1.5%; ginger, 0.5%~1%; peanut, 1%~1.5%; fennel, 0.5%~0.8%; chicken, 3.5%~4.5%; pepper , 0.5%~0.8%; chicken essence, 0.5%~0.8%; bean paste, 1%~1.5%; pepper, 0.5%~1%; edible salt, 0.05%~0.5%; white sugar, 1%~1.5% ; Monosodium glutamate, 1% ~ 1.5%; natural spices 1% ~ 1.5%; sea shrimp, 3.5% ~ 4.5%; conch, 5% ~ 7%; washed shells,...

Embodiment ２

[0016] A seafood chili sauce, comprising: a glass bottle with a hollow interlayer, the opening of the glass bottle is screwed tightly with a bottle cap; the hollow interlayer is filled with pearls, and the gap between the pearls is filled by agarose gel; wherein , the bottle contains the following components by weight: vegetable oil, 8%; sea fish, 6%; Chinese toon, 3%; scallop, 4%; 6%; black garlic, 4%; cooking wine, 1%; mature vinegar, 1%; shredded pork, 1.5%; ginger, 1%; peanuts, 1.5%; fennel, 0.8%; chicken, 4.5%; %; chicken essence, 0.8%; bean paste, 1.5%; pepper, 1%; edible salt, 0.5%; white sugar, 1.5%; monosodium glutamate, 1.5%; natural spices 1.5%; %; washed shells, 10%; the rest is starch filler.

Embodiment ３

[0018] The present invention also provides a preparation method of seafood chili sauce, comprising the following steps: S301, adding vegetable oil into the pot; S302, raising the temperature of the oil to 120°C-200°C, adding processed garlic, onion, and diced beef in sequence, without Stop stirring, and the stirring time is 4 to 10 minutes; S303, add the bean paste sauce until it is fragrant, add the processed sea fish, conch, pork shreds, chicken, and keep stirring, and the stirring time is 30 minutes; S304, add processed Pleurotus eryngii, Chinese toon, scallops, soybean protein or tempeh, ginger, peanuts, cumin, pepper, chicken essence; S305, add black garlic, edible salt, white sugar, monosodium glutamate, natural spices, starch, cooking wine, mature vinegar, watercress Spicy sauce, heat and stir for 30 minutes; S306, add the processed chili, and stir continuously for 7 to 15 minutes, until the aroma of the chili appears; S307, stop heating, keep stirring, and cool down to ...

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Abstract

The invention discloses a seafood chili sauce. The seafood chili sauce is made from the following components in percentage by weight: 5%-8% of vegetable oil, 5%-6% of sea fish, 2%-3% of Chinese toon,2%-4% of dried scallops, 1%-1.5% of soybean protein or fermented soya beans, 2%-3% of pleurotus eryngii, 5%-6% of diced beef, 3%-4% of black garlic, 0.5%-1% of cooking wine, 0.5%-1% of mature vinegar,1%-1.5% of shredded pork, 0.5%-1% of fresh ginger, 1%-1.5% of peanut kernels, 0.5%-0.8% of fennel fruits, 3.5%-4.5% of chicken meat, 0.5%-0.8% of Chinese prickly ash, 0.5%-0.8% of chicken essence, 1%-1.5% of a pungent thick broad-bean sauce, 0.5%-1% of chilies, 0.05%-0.5% of edible salt, 1%-1.5% of white granulated sugar, 1%-1.5% of monosodium glutamate, 1%-1.5% of natural flavor, 3.5%-4.5% of prawns, 5%-7% of sea snails, 5%-10% of thoroughly-cleaned shells, and the balance of starch fillers.

Description

technical field [0001] The invention relates to the technical field of chili sauce, in particular to a seafood chili sauce and a preparation method thereof. Background technique [0002] Chili sauce is a common condiment on the table, and it is a very popular non-staple food. Its main ingredients are chili and condiments. Capsicum is rich in capsaicin, capsanthin, carbohydrates, a large amount of vitamin C, calcium, phosphorus and other minerals. It has the effects of appetizing and strengthening spleen, helping digestion, preventing gallstones, and lowering blood pressure. At present, there are two types of chili sauce on the market: oil-based and water-based. The oil-based sauce is made of sesame oil and chili peppers. Garlic, ginger, sugar, and salt can be stored for a long time and taste more delicious. [0003] However, although the existing seafood chili sauce is relatively delicious, it is easy to produce acne after people eat it, and this problem needs to be solved...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L17/40A23L17/50A23L27/60B65D23/00
CPCA23L17/10A23L17/40A23L17/50A23L27/60B65D23/00Y02W90/10
Inventor 周忠强赵登高玄
Owner SHANDONG QI SHENG FOOD
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