Health-preserving hot and spicy sauce baked by traditional process

A chili sauce and baking technology, which is applied in the field of food processing, can solve the problems of single raw materials of chili sauce and cannot meet people's taste needs, and achieve the effects of improving appetite, short production cycle and rich nutrition.

Pending Publication Date: 2020-04-14
杨烈国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But existing chili sauce raw material of market is single, can not satisfy people's taste demand

Method used

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  • Health-preserving hot and spicy sauce baked by traditional process

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Comparison scheme
Effect test

Embodiment 1

[0030] This embodiment provides a kind of health-preserving spicy sauce baked by traditional technology, and the raw material components include:

[0031] 0.1 parts by weight of peanuts, 0.1 parts by weight of black beans, 0.1 parts by weight of wheat, 0.1 parts by weight of corn, 0.1 parts by weight of Yangjiang tempeh, 0.1 parts by weight of chili powder, 0.1 parts by weight of beef, 0.1 parts by weight of pork, 0.1 parts by weight of chicken, 0.1 parts by weight of shrimp Parts by weight, 0.168 parts by weight of chicken powder, 1.772 parts by weight of salt, 1.772 parts by weight of monosodium glutamate, 1.772 parts by weight of white sugar, and 1 part by weight of blended oil.

[0032] This embodiment also provides a preparation method for the health-preserving spicy sauce baked by the traditional technique, comprising the following steps:

[0033] (1) Take the peanuts, black soybeans, wheat and corn in the said parts by weight, respectively remove impurities and wash the...

Embodiment 2

[0037] This embodiment provides a kind of health-preserving spicy sauce baked by traditional technology, and the raw material components include:

[0038] 0.164 parts by weight of peanuts, 0.164 parts by weight of black beans, 0.164 parts by weight of wheat, 0.164 parts by weight of corn, 0.164 parts by weight of Yangjiang tempeh, 0.164 parts by weight of chili powder, 0.252 parts by weight of beef, 0.252 parts by weight of pork, 0.252 parts by weight of chicken, 0.252 parts by weight of shrimp Parts by weight, 0.138 parts by weight of chicken powder, 1.238 parts by weight of salt, 1.238 parts by weight of monosodium glutamate, 1.238 parts by weight of white sugar, and 1.128 parts by weight of blended oil.

[0039] This embodiment also provides a preparation method for the health-preserving spicy sauce baked by the traditional technique, comprising the following steps:

[0040] (1) Take the peanuts, black soybeans, wheat and corn in the said parts by weight, remove impurities ...

Embodiment 3

[0044] This embodiment provides a kind of health-preserving spicy sauce baked by traditional technology, and the raw material components include:

[0045] 0.132 parts by weight of peanuts, 0.132 parts by weight of black beans, 0.132 parts by weight of wheat, 0.132 parts by weight of corn, 0.132 parts by weight of Yangjiang tempeh, 0.132 parts by weight of chili powder, 0.176 parts by weight of beef, 0.176 parts by weight of pork, 0.176 parts by weight of chicken, 0.176 parts by weight of shrimp meat Parts by weight, 0.151 parts by weight of chicken powder, 1.208 parts by weight of salt, 1.208 parts by weight of monosodium glutamate, 1.208 parts by weight of white sugar, and 1.064 parts by weight of blended oil.

[0046] This embodiment also provides a preparation method for the health-preserving spicy sauce baked by the traditional technique, comprising the following steps:

[0047] (1) Take the peanuts, black beans, wheat and corns in the weight parts, remove impurities and w...

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Abstract

The invention relates to a health-preserving hot and spicy sauce baked by a traditional process, wherein the hot and spicy sauce with characteristics of delicious taste, good mouth feel, rich nutrition and long shelf life is finally prepared by baking raw materials of peanuts, black beans, wheat, corn, Yangjiang fermented soya beans, chili powder, beef, pork, chicken, shrimp meat, seasonings and blend oil according to a proper weight ratio through a traditional process. According to the invention, the health-preserving hot and spicy sauce baked by the traditional process is free of preservatives, so that the safety of the product is ensured, and the shelf life is as long as 12 months; the method is suitable for various cooking and wide in application range; the health-preserving hot and spicy sauce baked by the traditional process can effectively strengthen spleen and stomach, expel wind-damp, help digestion and improve appetite, and is deeply loved by consumers; and the method has characteristics of easily available raw materials, simpleness and short production period, is suitable for home-made, and is further suitable for large-scale mass production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a health-preserving spicy sauce baked by traditional techniques. Background technique [0002] Chili pepper is warm in nature, pungent in taste, slightly poisonous, enters the spleen and stomach meridians, has the effect of invigorating the spleen and stomach, and dispelling rheumatism. Chili sauce is a sauce made from chili peppers, which is a common condiment on the table. Most of them are in Hunan, and there are two kinds of oil and water. It can be eaten by the general population, especially suitable for people with indigestion, cold stomach pain, rheumatic pain, lumbar muscle pain and other diseases. But existing chilli sauce raw material in market is single, can not satisfy people's taste demand. Contents of the invention [0003] In order to solve the above-mentioned problems in the prior art, the invention provides a health-preserving spicy sauce ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L5/10A23L3/3499A23L33/10
CPCA23L27/60A23L5/15A23L3/3499A23L33/10A23V2002/00A23V2200/30
Inventor 杨烈国
Owner 杨烈国
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