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Rose hot and spicy sauce

A technology of spicy sauce and rose, applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc.

Pending Publication Date: 2022-03-08
俞惠萍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the chili sauce on the market has no other taste except to provide people with a spicy taste, so people who love chili sauce also hope to eat a multi-taste and multi-functional chili sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0007] Take 40%-80% dried red chili powder and 20% of auxiliary materials (ginger powder, chicken essence, peanut, sesame, pepper, pepper, star anise, bean paste, sugar) and pour them into a pot, stir-fry on low heat, and then put them in the pot Pour in cooked 5%-20% cooking oil, the oil surface is over the mixture of chili powder and auxiliary materials, and it is easy to reach the height of one finger. The amount of chili powder affects the taste of the spicy sauce. We fry the chili powder and the auxiliary material mixture in a total of 1 kg. For example, the weight of chili powder determines whether the chili sauce is slightly spicy or very spicy. Among the auxiliary materials, ginger powder, peanut, sesame, pepper, pepper, star anise, and bean paste are put into the pot as soon as they are fried, and the auxiliary materials are chicken essence and The sugar should be put into the pot when it is about to come out of the pot. Stir-fry the chili mixture repeatedly on low he...

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PUM

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Abstract

The rose hot and spicy sauce is a mixture of rose essential oil and chili sauce, and is characterized in that the rose hot and spicy sauce is prepared by taking rose essential oil, edible oil and dry red chili powder as main raw materials and ginger powder, chicken essence, peanuts, sesame, pepper, Chinese prickly ash, star anise, amomum tsao-ko, thick broad-bean sauce, sugar, garlic and the like as auxiliary materials through hot oil repeated stir-frying and adding and blending processes.

Description

technical field [0001] The invention relates to a table food, in particular to a rose essential oil spicy sauce. Background technique [0002] Chili sauce is loved by people as a kind of table food, especially in the south of my country, where the rainy weather is changeable and the climate is humid. Chili sauce has a significant effect of dispelling cold and dehumidification. At present, chili sauce on the market has no other taste except providing people with a spicy taste, so people who like chili sauce also hope to eat a multi-taste, multi-functional chili sauce. Contents of the invention [0003] The purpose of the present invention is to make up for the lack of rich chili sauce in the existing chili sauce, and provide a chili sauce with plant fragrance to meet people's dual needs for smell and taste. Some data show that "rose essential oil is pure natural Plant essential oils mainly have the following functions: fragrant smell. After the natural fragrance enters the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/105
CPCA23L27/60A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 赵延斌
Owner 俞惠萍
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