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Bamboo sprout chili sauce and preparation method thereof

A technology of chili sauce and bamboo shoots, which is applied in the direction of food preparation, food ingredients as taste improvers, and the function of food ingredients. Effects of thrombosis, lowering blood fat, promoting blood circulation

Inactive Publication Date: 2014-09-17
邓天华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, some manufacturers on the market add catalysts and preservatives in order to shorten the brewing time of chili sauce and store it for a longer period of time. Long-term use will affect the health of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0074] Take 20 parts of bamboo shoots, 20 parts of fresh peppers, 3 parts of shiitake mushrooms, 3 parts of tempeh, 5 parts of mashed garlic, 5 parts of mountain yellow skin, 1 part of cloves, 6 parts of soy sauce, 2 parts of brown sugar, 2 parts of table salt, and 2 parts of white wine;

[0075] The preparation method is as follows:

[0076] First wash the bamboo shoots, cut them into 1-2 cm pieces, put them into a glass bottle together with brown sugar, add 1-3 times the weight of spring water or pure water into the glass bottle, seal and soak for more than 7 days, bamboo shoots and brown sugar Sealed fermentation in a glass bottle to obtain sour bamboo shoots, then cut the shiitake mushrooms into 1-2 cm pieces, put them in boiling water for 10 minutes, dry them in the sun, wait for the water to dry, chop fresh peppers and yellow skins with cores, and mix with garlic , tempeh, cloves, soy sauce, salt and white wine, stir evenly, put them together into a glass bottle made of ...

Embodiment 2

[0078] Take 25 parts of bamboo shoots; 22 parts of fresh pepper; 3.5 parts of shiitake mushrooms; 3.5 parts of tempeh; 6.5 parts of mashed garlic;

[0079] The preparation method is as follows:

[0080] First wash the bamboo shoots, cut them into 1-2 cm pieces, put them into a glass bottle together with brown sugar, add 1-3 times the weight of spring water or pure water into the glass bottle, seal and soak for more than 7 days, bamboo shoots and brown sugar Sealed fermentation in a glass bottle to obtain sour bamboo shoots, then cut the shiitake mushrooms into 1-2 cm pieces, put them in boiling water for 10 minutes, dry them in the sun, wait for the water to dry, chop fresh peppers and yellow skins with cores, and mix with garlic , tempeh, cloves, soy sauce, salt and white wine, stir evenly, put them together into a glass bottle made of sour bamboo shoots, seal them, store them in a cool place, and get the product after two months.

Embodiment 3

[0082] Take 30 parts of bamboo shoots; 25 parts of fresh pepper; 4 parts of shiitake mushrooms; 4 parts of tempeh; 8 parts of mashed garlic;

[0083] The preparation method is as follows:

[0084] First wash the bamboo shoots, cut them into 1-2 cm pieces, put them into a glass bottle together with brown sugar, add 1-3 times the weight of spring water or pure water into the glass bottle, seal and soak for more than 7 days, bamboo shoots and brown sugar Sealed fermentation in a glass bottle to obtain sour bamboo shoots, then cut the shiitake mushrooms into 1-2 cm pieces, put them in boiling water for 10 minutes, dry them in the sun, wait for the water to dry, chop fresh peppers and yellow skins with cores, and mix with garlic , tempeh, cloves, soy sauce, salt and white wine, stir evenly, put them together into a glass bottle made of sour bamboo shoots, seal them, store them in a cool place, and get the product after two months.

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PUM

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Abstract

The invention discloses a bamboo sprout chili sauce and a preparation method thereof. The bamboo sprout chili sauce is characterized by taking bamboo sprout, fresh chili, mushroom, fermented soya beans, mashed garlic, randia cochinchinensis, clove, soy sauce, brown sugar, edible salt and white spirit as active ingredients. The bamboo sprout chili sauce maintains the traditional flavor, is unique in taste, great in mouth feeling, and free from addition of preservative and catalyst, thus not only being capable of meeting the pursues of consumers on the fragrance, spiciness, sourness and cleaning flavor on the chili sauce, but also being capable of playing certain nutrition and health-care roles.

Description

technical field [0001] The invention relates to a preparation method of chili sauce, in particular to bamboo shoot chili sauce and a preparation method thereof. Background technique [0002] Chili sauce is a common condiment on the table, and each region has different local flavor chili sauce. Generally, the traditional chili sauce is made by putting chili peppers in a pot, sautéing until fragrant, grinding them into powder, adding pepper powder, garlic, etc. and stirring evenly. Due to modern people's pursuit of food diversity, many innovative chili sauces have become popular, such as beef chili sauce, chicken chili sauce, scallop chili sauce, etc. However, some manufacturers on the market add catalysts and preservatives in order to shorten the brewing time of chili sauce and store it for a longer period of time. Long-term use will affect the health of consumers. Therefore, a chili sauce that does not contain catalysts and preservatives and can break through the tradition...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
CPCA23L27/60A23L33/00A23V2002/00A23V2200/30A23V2200/324A23V2200/32A23V2200/302A23V2200/14
Inventor 邓天华
Owner 邓天华
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