Kelp thick chilli sauce and its making method

A technology of kelp and chili sauce, applied in the fields of application, food preparation, food science, etc., can solve the problems of inconvenient transportation of fresh kelp and no hot sauce found, and achieve the effects of low cost, brownish red color and high iodine content

Inactive Publication Date: 2003-11-26
纪仁忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But its raw material is fresh kelp, which is inconvenient to transp

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Embodiment 1: A kind of kelp chili sauce of the present invention, it is base material with kelp, and kelp can be dried kelp, fresh kelp or salted kelp, and the present embodiment selects salted kelp for use. Use chili and bean paste as auxiliary materials, add sesame seeds, ginger juice and other condiments, mix and stir evenly, chili, bean paste, sesame seeds, ginger juice and other condiments play the role of seasoning and coloring. Wherein the weight of kelp is 45%, the weight of soybean paste is 25%, the weight of capsicum is 10%, the weight of condiments such as sesame, ginger juice is 10%, and surplus is water. The processing method is that the kelp is washed and crushed to make a paste, adding bean paste and chili powder, and adding seasonings such as sesame and ginger juice, mixing and stirring evenly, and heating to make the kelp chili sauce. The kelp chili sauce has delicious color, convenient eating, delicious taste and rich nutrition.

Embodiment 2

[0008] Embodiment 2: a kind of kelp chili sauce, it is base material with kelp, and kelp is selected fresh kelp for use, is auxiliary material with capsicum, bean paste, and adds seasonings such as sesame, ginger juice, mixes and stirs, capsicum, bean paste And condiments such as sesame and ginger juice play the role of seasoning and coloring. Wherein the weight of kelp is 35%, the weight of soybean paste is 30%, the weight of capsicum is 7%, the weight of condiments such as sesame, ginger juice is 15%, and the balance is water. The processing method is that the kelp is washed and crushed to make a paste, adding bean paste and chili powder, and adding seasonings such as sesame and ginger juice, mixing and stirring evenly, and heating to make the kelp chili sauce. The kelp chili sauce has delicious color, convenient eating, delicious taste and rich nutrition.

Embodiment 3

[0009] Embodiment 3: a kind of kelp chili sauce, it is base material with kelp, and kelp is selected fresh kelp for use, is auxiliary material with capsicum, bean paste, and adds seasonings such as sesame, ginger juice, mixes and stirs, capsicum, bean paste And condiments such as sesame and ginger juice play the role of seasoning and coloring. Wherein the weight of kelp is 55%, the weight of soybean paste is 20%, the weight of capsicum is 9%, the weight of condiments such as sesame, ginger juice is 13%, and the balance is water. The processing method is that the kelp is washed and crushed to make a paste, adding bean paste and chili powder, and adding seasonings such as sesame and ginger juice, mixing and stirring evenly, and heating to make the kelp chili sauce.

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PUM

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Abstract

The thick kelp chili sauce is produced with kelp as basic material and chili, soybean sauce, sesame, ginger juice and other seasonings as supplementary material. In the material, kelp accounts for 30-60 wt%, soybean sauce 20-30 wt%, chili 5-15 wt%, and sesame, ginger juice and other seasonings 8-20 wt%, other than water. The production process includes crushing kelp into paste, mixing all the material, heating and other steps. The thick kelp chili sauce has high iodine content, bright color, good taste and rich nutrients.

Description

technical field [0001] The invention relates to a food processing method, in particular to a kelp hot sauce and a processing method thereof. Background technique [0002] We know that kelp is rich in nutrients, rich in iodine, zinc, selenium and other trace elements necessary for the human body, especially alginic acid, and is recognized as a green and healthy food. But for a long time, most of them are eaten directly, the way of eating is monotonous, and it is not easy to digest. There are not many further deep-processed foods using it as a raw material. Patent 98110256.5 announces a kind of kelp noodles and its manufacturing method. It uses fresh kelp as a base material to make a paste, and then presses it into kelp noodles. It has the characteristics of high quantity, low cost and simple production. It is cool and delicious, can remove heat and relieve heat, and is convenient to eat. But its raw material is that fresh kelp is inconvenient to transport. At present, ther...

Claims

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Application Information

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IPC IPC(8): A23L17/60A23L27/60
Inventor 纪仁忠王学亮
Owner 纪仁忠
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