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Spicy peanut butter

A peanut butter and spicy technology, applied in the field of condiments, can solve the problems of no health care function, single seasoning function, and difficulty in choosing

Inactive Publication Date: 2014-08-13
GUILIN TECH ENTERPRISE DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the development of society and the advancement of science and technology, people's living standards are getting higher and higher. Now there are a wide variety of food in the store, and all kinds of condiments are dazzling. It is difficult to choose.
Common seasonings only have a single seasoning function and do not have health care functions
[0004] After searching patents, no relevant research reports on spicy peanut butter were found

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A kind of spicy peanut sauce is made up of following raw materials in parts by weight:

[0037] 60 parts of peanut butter, 20 parts of peanut kernels, 30 parts of sesame oil, 20 parts of fennel, 10 parts of cumin, 10 parts of hot sauce, 8 parts of ginger, 10 parts of salt, 2 parts of pepper, 3 parts of pepper, 4 parts of nutmeg, emulsified 0.1 part of agent, 0.8 part of stabilizer.

[0038] The preparation method is as follows:

[0039] (1) Weigh the raw materials according to the formula ratio;

[0040] (2) Mix the weighed peanut butter and sesame oil evenly;

[0041] (3) Grind peanut kernels, anise, cumin, chili, ginger slices, salt, Chinese prickly ash, pepper, and nutmeg respectively;

[0042] (4) Add the pulverized material of step (3) to the mixture of step (2), and mix evenly;

[0043] (5) Bottle the mixed sauce and sterilize it to prepare spicy peanut sauce.

[0044] Preparation of the above emulsifier: take 7 parts of tripolyglycerin fatty acid ester, 9 pa...

Embodiment 2

[0047] A kind of spicy peanut sauce is made up of following raw materials in parts by weight:

[0048] 55 parts of peanut butter, 15 parts of peanut kernels, 25 parts of sesame oil, 25 parts of fennel, 8 parts of cumin, 8 parts of hot sauce, 6 parts of ginger, 13 parts of salt, 3 parts of pepper, 3 parts of pepper, 3 parts of nutmeg, emulsified 0.2 part of agent, 0.6 part of stabilizer.

[0049] The preparation method is as follows:

[0050] (1) Weigh the raw materials according to the formula ratio;

[0051] (2) Mix the weighed peanut butter and sesame oil evenly;

[0052] (3) Grind peanut kernels, anise, cumin, chili, ginger slices, salt, Chinese prickly ash, pepper, and nutmeg respectively;

[0053] (4) Add the pulverized material of step (3) to the mixture of step (2), and mix evenly;

[0054] (5) Bottle the mixed sauce and sterilize it to prepare spicy peanut sauce.

[0055] Preparation of the above emulsifier: Take 8 parts of tripolyglycerin fatty acid ester, 8 part...

Embodiment 3

[0058] A kind of spicy peanut sauce is made up of following raw materials in parts by weight:

[0059] 70 parts of peanut butter, 10 parts of peanut kernels, 20 parts of sesame oil, 30 parts of fennel, 6 parts of cumin, 5 parts of hot sauce, 6 parts of ginger, 15 parts of salt, 4 parts of pepper, 1 part of pepper, 2 parts of nutmeg, emulsified 0.3 part of agent, 0.5 part of stabilizer.

[0060] The preparation method is as follows:

[0061] (1) Weigh the raw materials according to the formula ratio;

[0062] (2) Mix the weighed peanut butter and sesame oil evenly;

[0063] (3) Grind peanut kernels, anise, cumin, chili, ginger slices, salt, Chinese prickly ash, pepper, and nutmeg respectively;

[0064] (4) Add the pulverized material of step (3) to the mixture of step (2), and mix evenly;

[0065] (5) Bottle the mixed sauce and sterilize it to prepare spicy peanut sauce.

[0066] Preparation of the above emulsifier: take 9 parts of tripolyglycerin fatty acid ester, 7 parts...

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Abstract

The invention relates to the field of seasonings, and particularly relates to spicy peanut butter. The spicy peanut butter comprises the following active ingredients in parts by weight: 60-70 parts of peanut butter, 10-20 parts of peanut kernels, 20-30 parts of sesame oil, 20-30 parts of anise, 6-10 parts of fennel, 5-10 parts of hot sauce, 6-8 parts of ginger slices, 10-15 parts of edible salt, 2-4 parts of Chinese red pepper, 1-3 parts of black pepper, 2-4 parts of fructus amomi rotundus, 0.1-0.3 part of an emulsifier, and 0.5-0.8 part of a stabilizer. Besides the seasoning characteristic of ordinary peanut butter, the spicy peanut butter has the functions of clearing heat and moistening lung, dispelling cold and eliminating dampness, and warming the stomach and arresting vomiting.

Description

technical field [0001] The invention relates to the field of condiments, in particular to a spicy peanut sauce. Background technique [0002] Condiments refer to supplementary foods that can increase the color, aroma, and taste of dishes, promote appetite, and benefit human health. Its main function is to improve the quality of dishes and meet the sensory needs of consumers, thereby stimulating appetite and improving human health. In a broad sense, condiments include salty, sour, sweet, umami and spices, such as salt, soy sauce, vinegar, monosodium glutamate, sugar (described separately), star anise, fennel, pepper, mustard And so on belong to this category. [0003] With the development of society and the advancement of science and technology, people's living standards are getting higher and higher. Now there are a variety of foods in stores, and all kinds of condiments are dazzling, dizzy, and difficult to choose. Common seasonings only have a single seasoning function ...

Claims

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Application Information

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IPC IPC(8): A23L1/38A23L25/10
CPCA23L25/10A23L33/00A23V2002/00A23V2200/30
Inventor 李智勇
Owner GUILIN TECH ENTERPRISE DEV CENT
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