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Mixed mushroom chili sauce

A technology for chili sauce and miscellaneous bacteria, which is applied in the field of food processing, can solve the problems of chili sauce taste, single nutrition, no market advantage, and non-characteristic chili sauce products, and achieves novel raw material structure and composition, excellent taste and outstanding nutrition. Effect

Inactive Publication Date: 2018-02-23
黄秀英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste and nutrition of the formed chili sauce products are relatively simple, and the chili sauce products are not distinctive and have no obvious market advantages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[0035] A kind of miscellaneous bacteria chili sauce, the specific implementation method is as follows:

[0036] 1. Select individual bright red, smooth skin, thick flesh, and no pests and diseases for fresh Zhitian pepper raw materials for later use.

[0037] 2. Choose fresh oyster mushroom raw materials with no rot and normal color for later use.

[0038] 3. Choose fresh Coprinus comatus raw materials with no rot and normal color for later use.

[0039] 4. Choose fresh Pleurotus pleurotus mushrooms with no rot and normal color for later use.

[0040] 5. Choose fresh elm yellow mushroom raw materials with no rot and normal color for later use.

[0041]6. Choose liquor with an alcohol content of 50-55 degrees for later use.

[0042] 7. Choose ungerminated, mildew-free garlic raw materials for later use.

[0043] 8. Choose fresh raw materials with no mildew and normal color and luster for later use.

[0044] 9. Percentage by weight: 50% Zhitian pepper, 6% oyster mushroom, 6...

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PUM

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Abstract

A miscellaneous chili sauce. Specifically, it includes: Tiandeng Zhitian pepper as the main raw material, and four kinds of edible fungi as oyster mushroom, Coprinus comatus, Pleurotus eryngii, and yellow elm mushroom as auxiliary materials. A new type of chili sauce with mixed bacteria. Through the implementation of the present invention, Zhitian pepper is perfectly combined with four edible fungi, Pleurotus ostreatus, Coprinus comatus, Pleurotus eryngii and Yellow elm mushroom, which are rich in nutrition, delicious in taste and have health care effects, forming a kind of mushroom with high nutritional value. , the fresh flavor is more significant, and it also has the special chili sauce with health benefits. The prepared chili sauce not only has a more prominent taste and nutrition, but also greatly increases the quality of the chili sauce itself. The chili sauce products are positively distinctive and have obvious market advantages. At the same time, it also opens a very promising doorway for the deep processing of the above-mentioned edible fungi.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a chili sauce with mixed bacteria. technical background [0002] Chili sauce is a common condiment on the table, and each region has different local flavor chili sauce. [0003] Most of the traditional chili sauces are prepared with chili as the main raw material, and then with other auxiliary materials such as garlic and ginger. The formed chili sauce product mouthfeel, nutrition etc. are all relatively single, and the chili sauce product does not have characteristic, does not have obvious market advantage. Contents of the invention [0004] Purpose of the present invention is exactly to overcome the deficiency of existing product and provide brand-new a kind of miscellaneous bacteria chili sauce. Specifically, it includes: Tiandeng Zhitian pepper as the main raw material, and four kinds of edible fungi as oyster mushroom, Coprinus comatus, Pleurotus eryn...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L31/00
CPCA23L27/60A23L31/00
Inventor 黄秀英
Owner 黄秀英
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