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Wild-pepper chili sauce

A technology of wild pepper and wild pepper, applied in application, food preparation, food science and other directions, can solve the problems of salty taste, low vitamin content, difficult to satisfy, etc., and achieve the effects of strong spiciness, good taste and rich nutrition.

Inactive Publication Date: 2013-05-15
郭志惠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The chili sauce currently on the market has a low vitamin content, a salty taste, and lacks the spicy taste of chili sauce, which is especially difficult to meet the needs of people who like spicy food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] (1) A wild pepper chili sauce, which is composed of the following raw materials: 80 parts of wild pepper; 60 parts of fresh pepper; 5 parts of garlic; 10 parts of bean paste; 1 part of chicken essence; 5 parts of edible salt; 10 parts of sugar; vegetable oil 5 parts; malt yeast powder 1 part.

[0009] (2) Take safe wild peppers and fresh peppers, wash them, drain them, and mince them for later use.

[0010] (3) Crush the garlic into mashed garlic and set aside.

[0011] (4) Mix the above ground wild peppers, fresh peppers, mashed garlic with bean paste, chicken essence, edible salt, sugar, vegetable oil, and malt yeast powder, and put them in a fermenter to ferment for 12-18 days to make the wild peppers of the present invention. chili sauce.

Embodiment 2

[0013] (1) A wild pepper chili sauce, which is composed of the following raw materials: 90 parts of wild pepper; 70 parts of fresh pepper; 7 parts of garlic; 20 parts of bean paste; 2 parts of chicken essence; 7 parts of edible salt; 20 parts of sugar; vegetable oil 10 parts; malt yeast powder 1.5 parts.

[0014] (2) Take safe wild peppers and fresh peppers, wash them, drain them, and mince them for later use.

[0015] (3) Crush the garlic into mashed garlic and set aside.

[0016] (4) Mix the above ground wild peppers, fresh peppers, mashed garlic with bean paste, chicken essence, edible salt, sugar, vegetable oil, and malt yeast powder, and put them in a fermenter to ferment for 12-18 days to make the wild peppers of the present invention. chili sauce.

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PUM

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Abstract

The invention relates to a food eaten with rice or bread, especially to a wild-pepper chili sauce which is composed of the following raw materials: 80-90 parts of wild pepper, 60-70 parts of fresh pepper, 5-7 parts of garlic, 10-20 parts of thick broad-bean sauce, 1-2 parts of chickens' extract, 5-7 parts of salt, 10-20 parts of sugar, 5-10 parts of plant oil and 1-1.5 parts of malt and yeast powder. According to the invention, an amount of the wild pepper accounts for about 70 % of a total amount of the raw materials, thereby being thick in spicy taste. The chili sauce basically reserves vitamins and other nutritional components contained in the wild pepper, and is good in taste and abundant in nutrition.

Description

technical field [0001] The invention relates to a table food, in particular to a wild pepper chili sauce. Background technique [0002] Chili sauce is liked by people as a kind of table food, especially the south of my country is cloudy and rainy, and the climate is humid. It has a significant effect of eliminating cold and dehumidification. The chili sauce currently on the market has low vitamin content, a salty taste, and lacks the hot taste of chili sauce, which is especially difficult to meet the needs of people who like spicy taste. Contents of the invention [0003] The purpose of the invention is to provide a wild pepper chili sauce with good taste, rich nutrition and convenient consumption. [0004] The technical solution adopted in the present invention is: a wild pepper chili sauce, which is characterized in that it is composed of the following raw materials: 80-90 parts of wild pepper; 60-70 parts of fresh pepper; 5-7 parts of garlic; 20 parts; 1-2 parts of ch...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 郭志惠
Owner 郭志惠
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