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Preparation method of multi-flavor nutritional chili sauce

A production method, the technology of chili sauce, applied in food science and other fields, can solve the problems of single nutritional components, lack of nutritional complementary coordination, dry and hot, etc., and achieve the effect of great nutritional benefits, rigorous production process, and crisp taste

Pending Publication Date: 2022-07-01
湖南省哈辣麦营养食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing products on the market are made of ordinary formulas, with single nutritional components and lack of nutritional complementarity and coordination, which can easily lead to dryness and irritation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] A preparation method of multi-flavor nutritious chili sauce. The raw material components of the chili sauce and the weight ratio thereof are as follows: the ingredients of component A include: 2500 parts of rapeseed oil, 300 parts of salad oil, 200 parts of lard, and fish sauce 10 parts of oil, 5 parts of oyster sauce; rapeseed oil (to remove fishy smell and flavor), salad oil (to improve gloss), lard (to increase viscosity), and it is also a good nutritional match for health. Fish soy sauce and oyster sauce are used for seasoning and freshening;

[0053] Component B ingredients include: 1,000 parts of special chili sauce, 300 parts of special wheat sauce, 1,500 parts of special chopped chili, 200 parts of special bean paste, 150 parts of special fermented bean curd, 100 parts of special bean curd residue, 200-300 parts of special kimchi, special 3,000 chili powder, 100 fresh carrots;

[0054] The chili powder is a mixture of two vitex, bell pepper, Shizhuhong and Chao...

Embodiment 2

[0105] A preparation method of multi-flavor nutritious chili sauce. The raw material components of the chili sauce and the weight ratio thereof are as follows: the ingredients of component A include: 2500 parts of rapeseed oil, 300 parts of salad oil, 200 parts of lard, and fish sauce 10 parts of oil, 5 parts of oyster sauce; rapeseed oil (to remove fishy smell and flavor), salad oil (to improve gloss), lard (to increase viscosity), and it is also a good nutritional match for health. Fish soy sauce and oyster sauce are used for seasoning and freshness;

[0106] The ingredients of component B include: 1000 parts of special chili sauce, 350 parts of special wheat sauce, 1500 parts of special chopped chili, 200 parts of special bean paste, 150 parts of special fermented bean curd, 100-150 parts of special bean curd residue, Head, taro, mustard, soil cordyceps, etc. can be taken for 4 minutes, carrots and scallops are necessary) a total of 300 parts, 350 parts of special chili pow...

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PUM

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Abstract

The invention provides a making method of multi-flavor nutritional chili sauce. The sauce comprises the following main components: rapeseed oil, salad oil, lard oil, fish soy sauce, oyster sauce, light soy sauce, dark soy sauce, mature vinegar, field fermented glutinous rice (or white spirit) specially-made chili sauce, specially-made chopped chili, specially-made chili powder, specially-made wheat sauce, specially-made fermented bean curd, specially-made fermented soya beans, specially-made carrots, specially-made lotus roots, specially-made allium chinensis, celery, dried shiitake mushrooms, coriander, green Chinese onions, garlic, fresh ginger, cordyceps sinensis, white hyacinth beans (or peanuts), black beans, white sesame seeds and crystal sugar. The feed is prepared from brown sugar, anise, cinnamon, purple perilla, pepper, fennel, bay leaves, mint, amomum tsao-ko, momordica grosvenori, orange peel, lysimachia sikokiana, liquorice and the like. And traditional Chinese medicine components (or prebiotics) are added to replace preservatives. The health-preserving tea is refined by adopting a traditional process and modern science and technology, has the health-preserving effects of tonifying spleen and appetizing, warming middle-jiao and drying dampness, preventing phlegm from forming and stopping coughing, engendering liquid and tonifying yin, nourishing liver and improving eyesight, tonifying kidney and extracting yang, preventing excessive internal heat and the like, is required by human health, and is a youth product in every family kitchen.

Description

technical field [0001] The invention relates to the field of food, in particular to a preparation method of a multi-flavor nutritious chili sauce. Background technique [0002] Chili sauce is a sauce made from chili peppers and is a common condiment on the table. There are two kinds of chili sauce, oil-based and water-based. The oil system is made of sesame oil and chili peppers. It is bright red in color and has a layer of sesame oil floating on it, which is easy to store. The water system is made of water and pepper, with bright red color, adding garlic, ginger, sugar and salt, it can be preserved for a long time and the taste is more delicious. However, the existing products on the market are made of ordinary formulas, with single nutritional components and lack of nutritional complementarity and coordination, which can easily lead to dry and spicy fires. SUMMARY OF THE INVENTION [0003] The purpose of the present invention is to propose a preparation method of mult...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/10A23L5/10A23L13/10A23L33/10A23L11/50A23L29/00
CPCA23L27/60A23L27/10A23L5/11A23L5/13A23L13/10A23L33/10A23L11/50A23L29/065A23V2002/00A23V2200/324A23V2200/312A23V2200/3202
Inventor 廖美英
Owner 湖南省哈辣麦营养食品有限公司
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