Production method of cayenne pepper sauce

A production method and technology of chili sauce, applied in food science and other directions, can solve the problems of loss of nutrients, single taste, and neglect, and achieve the effects of simple production method, rich taste and delicious taste.

Pending Publication Date: 2019-01-15
哈尔滨中湾农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Almost all kinds of chili sauces currently on the market are added with a large amount of chemical additives, which will be harmful to the body if eaten regularly
[0004] In addition, the nutrient combination of chili sauce is very low in selectivit

Method used

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Embodiment Construction

[0014] The technical solution of the present invention is described clearly and completely below, obviously, the described embodiments are only some embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

[0015] The invention discloses the following examples, a method for making chili sauce, which is made of the following raw materials in parts by weight: 35 kg of chili, 6 kg of broth, 12 kg of red rot cream, 10 kg of boletus, 6 kg of chicken pine mushroom, 8 kg of oyster mushrooms, 7 kg of shiitake mushrooms, 8 kg of shiitake mushrooms, 3 kg of ginger slices, garlic, pepper, aniseed, edible rapeseed oil, salt, and monosodium glutamate;

[0016] The broth includes 250 kg of pork ribs, 250 kg of beef ribs, 600 kg of old hen, 20 kg of angelica, 20 kg of wolfberry, 20 kg of ya...

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PUM

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Abstract

The invention provides a production method of cayenne pepper sauce. The cayenne pepper sauce is prepared from the following raw materials in parts by weight: 30-40 parts of cayenne pepper, 5-10 partsof soup stock, 10-15 parts of red fermented bean curd paste, 5-15 parts of boletus edulis, 5-10 parts of agaricus subrufescens, 5-10 parts of oyster mushroom, 5-10 parts of shiitake mushroom, 5-10 parts of pholiota nameko, 1-5 parts of ingredient ginger slice and appropriate amount of garlic bulb, pericarpium zanthoxyli, fructus anisi stellati, edible colleseed oil, salt and monosodium glutamate.The obtain cayenne pepper sauce is rich in mouthfeel, fresh and delicious in taste, and nutrient and healthy, not only can the freshness and fragrance of cayenne pepper be kept, but also the stimulation of cayenne pepper to the oral cavity is averaged due to adding of mushrooms, and the cayenne pepper sauce can serve as seasoner when being mixed with rice and applied to vegetable frying, and has the advantages that the production method is simple, and the taste is unique.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to a production method of chili sauce. Background technique [0002] Pepper is a popular vegetable and one of the five flavors. It can stimulate the secretion of saliva and gastric juice and increase appetite. It is deeply loved by people and has strong nutritional and medicinal values. Chili peppers can be eaten in a variety of ways, such as fresh eating, frying, drying, freezing, processing, etc. Among them, chili sauce is a typical chili product. In order to meet the growing demand, various chili sauces have emerged as the times require. About The development of special nutritional chili sauce has become a research hotspot. [0003] With the improvement of people's living standards, people pay more and more attention to their own health problems, and various food safety problems are constantly exposed, so people are more inclined to eat pure natural and harml...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L31/00
CPCA23L27/60A23L31/00
Inventor 付珈洋奚存库
Owner 哈尔滨中湾农业科技有限公司
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