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Bean-dreg chili sauce and preparation method thereof

A technology for chili sauce and bean dregs, applied in the field of chili sauce, can solve problems such as limited nutrition, and achieve the effect of simple and environmentally friendly production process

Active Publication Date: 2014-06-04
滁州市百年食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are also many types of chili sauce in the market, including sweet and salty, etc., but its nutrition is limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] A kind of okara chili sauce, which is made up of the following raw materials in parts by weight: 30 Kg of red pepper, 10 Kg of okara, 5 Kg of olive leaves, 3 Kg of sunflower seeds, 0.01 Kg of Poria cocos, 0.01 Kg of Alisma, 0.02 Kg of Coix seed, 0.0.1 Kg of wax gourd skin Kg, corn silk 0.01 Kg, plantain 0.01 Kg, carnation 0.01 Kg, dandelion 0.01 Kg, Kochia scoparia 0.01 Kg, chestnut leaves 0.01 Kg.

[0013] A kind of preparation method of bean dregs chili sauce, comprises the following steps:

[0014] (1) Slicing the red pepper and olive leaf in the weight portion, and marinating with salt and sugar;

[0015] (2) Stir-fry the soybean dregs by weight until fragrant, peel and fry the sunflower seeds by weight and change the flavor with salt and pepper;

[0016] (3) Poria cocos, Alisma, coix seed, wax gourd peel, corn silk, plantain, carnation, dandelion, Kochia chinensis, and chestnut leaves are decocted and extracted with 3 times the water, and concentrated;

[0017] (...

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PUM

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Abstract

The invention discloses a bean-dreg chili sauce which is characterized by comprising the following raw materials in parts by weight: 30-40 parts of chili, 10-20 parts of bean dregs, 5-6 parts of olive leaf, 3-5 parts of sunflower seeds, 0.01-0.03 part of poria cocos, 0.01-0.02 part of rhizoma alismatis, 0.02-0.03 part of coix seed, 0.01-0.02 part of wax gourd peel, 0.01-0.02 part of corn stigma, 0.01-0.02 part of plantain, 0.01-0.02 part of carnation, 0.01-0.02 part of dandelion, 0.01-0.02 part of fructus kochiae and 0.01-0.02 part of chestnut leaf. According to the bean-dreg chili sauce, the preparation process is simple and environment-friendly. Firstly, the wastes, namely the bean dregs with a high nutritional value, in preparation of bean curd, are added; secondly, a few traditional Chinese medicine ingredients with effects of clearing damp and promoting diuresis are added; lastly, various seasonings are added, thereby enriching the taste of the chili sauce.

Description

technical field [0001] The invention mainly relates to the technical field of chili sauce, in particular to a preparation method of bean dregs chili sauce. Background technique [0002] Chili sauce is a traditional ingredient and can also be used as a seasoning. It has a unique flavor and is very popular among people. There are also many types of chili sauce in the market, including sweetness and saltiness, etc., but its nutrition is limited. Contents of the invention [0003] The object of the invention is to provide a kind of bean dregs chili sauce and a preparation method thereof in order to remedy the defects of the prior art. [0004] The present invention is achieved through the following technical solutions: [0005] A bean dregs chili sauce is composed of the following raw materials in parts by weight: 30-40 red peppers, 10-20 bean dregs, 5-6 olive leaves, 3-5 sunflower seeds, 0.01-0.03 poria cocos, 0.01-0.02 Alisma 0.01-0.02, and 0.02 barley seed -0.03,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/20A23L27/60A23L11/00
Inventor 许运龙
Owner 滁州市百年食品股份有限公司
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