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Thick chillic sauce with seafood

A technology for chili sauce and seafood, which is applied in the field of edible products, can solve the problems of impure taste, poor taste and dull color of seafood chili sauce, and achieve the effects of golden color, rich nutrition and good taste.

Inactive Publication Date: 2002-05-15
吴亚泉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the deficiencies of the prior art and solve the technical problems of the existing seafood chili sauce with impure taste, dull color and poor mouthfeel

Method used

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Examples

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Embodiment Construction

[0007] The specific implementation of the present invention will be described in detail below by way of examples.

[0008] raw material name

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PUM

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Abstract

The present invention relates to sea fresh thick chilli sauce which is made by using chilli, ham, onion, garlic and edible oil as main raw material and using dried shrimp, fish powder, shellfish tendon, essence as auliliary material and possesses the advantages of nutrious, pure taste, good mouth feel and thick sea fresh taste, long storage period etc.

Description

technical field [0001] The invention relates to edible products, in particular to a seafood chili sauce. Background technique [0002] Existing seafood chili sauce, major ingredient is capsicum, as patent number is " 97105696 ", and capsicum accounts for nearly one-third or more than, and auxiliary material has cooked broad bean, cooked black bean, sesame, sesame oil, sea rice, garlic etc., and its processing process It is mainly pickled and fermented. It tastes sour, spicy, salty and sweet. Due to excessive use of materials and miscellaneous flavors, the existing seafood chili sauce is not pure enough, dull in color and poor in mouthfeel. Contents of the invention [0003] The purpose of the invention is to overcome the deficiencies of the prior art and solve the technical problems of the existing seafood chili sauce with impure taste, dull color and poor mouthfeel. [0004] In order to solve the above technical problems, the technical solution adopted in the present in...

Claims

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Application Information

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IPC IPC(8): A23L17/10A23L27/10
Inventor 吴亚泉
Owner 吴亚泉
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