Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Seafood chili sauce and making method

A technology for chili sauce and seafood, applied in the field of chili sauce, can solve problems such as acne, and achieve the effects of strong seafood taste, rich nutrition and reduced possibility

Inactive Publication Date: 2018-04-20
SHANDONG QI SHENG FOOD
View PDF8 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, although the existing seafood chili sauce is relatively delicious, it is easy to produce acne after people eat it, and this problem needs to be solved urgently

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Seafood chili sauce and making method
  • Seafood chili sauce and making method
  • Seafood chili sauce and making method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The present invention provides the following technical solutions: a seafood chili sauce, comprising: a glass bottle with a hollow interlayer, the opening of the glass bottle is screwed with a bottle cap; the hollow interlayer is filled with pearls, and the gaps between the pearls are covered with Agarose gel filling; wherein, the bottle contains the following components by weight ratio: vegetable oil, 5% to 8%; sea fish, 5% to 6%; Chinese toon, 2% to 3%; scallops, 2% to 4% ; soybean protein or tempeh; 1% ~ 1.5%; Pleurotus eryngii, 2% ~ 3%; diced beef, 5% ~ 6%; black garlic, 3% ~ 4%; cooking wine, 0.5% ~ 1%; aged vinegar, 0.5%~1%; shredded pork, 1%~1.5%; ginger, 0.5%~1%; peanut, 1%~1.5%; fennel, 0.5%~0.8%; chicken, 3.5%~4.5%; pepper , 0.5%~0.8%; chicken essence, 0.5%~0.8%; bean paste, 1%~1.5%; pepper, 0.5%~1%; edible salt, 0.05%~0.5%; white sugar, 1%~1.5% ; Monosodium glutamate, 1% ~ 1.5%; natural spices 1% ~ 1.5%; sea shrimp, 3.5% ~ 4.5%; conch, 5% ~ 7%; washed shells,...

Embodiment ２

[0016] A seafood chili sauce, comprising: a glass bottle with a hollow interlayer, the opening of the glass bottle is screwed tightly with a bottle cap; the hollow interlayer is filled with pearls, and the gap between the pearls is filled by agarose gel; wherein , the bottle contains the following components by weight: vegetable oil, 8%; sea fish, 6%; Chinese toon, 3%; scallop, 4%; 6%; black garlic, 4%; cooking wine, 1%; mature vinegar, 1%; shredded pork, 1.5%; ginger, 1%; peanuts, 1.5%; fennel, 0.8%; chicken, 4.5%; %; chicken essence, 0.8%; bean paste, 1.5%; pepper, 1%; edible salt, 0.5%; white sugar, 1.5%; monosodium glutamate, 1.5%; natural spices 1.5%; %; washed shells, 10%; the rest is starch filler.

Embodiment ３

[0018] The present invention also provides a preparation method of seafood chili sauce, comprising the following steps: S301, adding vegetable oil into the pot; S302, raising the temperature of the oil to 120°C-200°C, adding processed garlic, onion, and diced beef in sequence, without Stop stirring, and the stirring time is 4 to 10 minutes; S303, add the bean paste sauce until it is fragrant, add the processed sea fish, conch, pork shreds, chicken, and keep stirring, and the stirring time is 30 minutes; S304, add processed Pleurotus eryngii, Chinese toon, scallops, soybean protein or tempeh, ginger, peanuts, cumin, pepper, chicken essence; S305, add black garlic, edible salt, white sugar, monosodium glutamate, natural spices, starch, cooking wine, mature vinegar, watercress Spicy sauce, heat and stir for 30 minutes; S306, add the processed chili, and stir continuously for 7 to 15 minutes, until the aroma of the chili appears; S307, stop heating, keep stirring, and cool down to ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a seafood chili sauce. The seafood chili sauce is made from the following components in percentage by weight: 5%-8% of vegetable oil, 5%-6% of sea fish, 2%-3% of Chinese toon,2%-4% of dried scallops, 1%-1.5% of soybean protein or fermented soya beans, 2%-3% of pleurotus eryngii, 5%-6% of diced beef, 3%-4% of black garlic, 0.5%-1% of cooking wine, 0.5%-1% of mature vinegar,1%-1.5% of shredded pork, 0.5%-1% of fresh ginger, 1%-1.5% of peanut kernels, 0.5%-0.8% of fennel fruits, 3.5%-4.5% of chicken meat, 0.5%-0.8% of Chinese prickly ash, 0.5%-0.8% of chicken essence, 1%-1.5% of a pungent thick broad-bean sauce, 0.5%-1% of chilies, 0.05%-0.5% of edible salt, 1%-1.5% of white granulated sugar, 1%-1.5% of monosodium glutamate, 1%-1.5% of natural flavor, 3.5%-4.5% of prawns, 5%-7% of sea snails, 5%-10% of thoroughly-cleaned shells, and the balance of starch fillers.

Description

technical field [0001] The invention relates to the technical field of chili sauce, in particular to a seafood chili sauce and a preparation method thereof. Background technique [0002] Chili sauce is a common condiment on the table, and it is a very popular non-staple food. Its main ingredients are chili and condiments. Capsicum is rich in capsaicin, capsanthin, carbohydrates, a large amount of vitamin C, calcium, phosphorus and other minerals. It has the effects of appetizing and strengthening spleen, helping digestion, preventing gallstones, and lowering blood pressure. At present, there are two types of chili sauce on the market: oil-based and water-based. The oil-based sauce is made of sesame oil and chili peppers. Garlic, ginger, sugar, and salt can be stored for a long time and taste more delicious. [0003] However, although the existing seafood chili sauce is relatively delicious, it is easy to produce acne after people eat it, and this problem needs to be solved...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/10A23L17/40A23L17/50A23L27/60B65D23/00
CPCA23L17/10A23L17/40A23L17/50A23L27/60B65D23/00Y02W90/10
Inventor 周忠强赵登高玄
Owner SHANDONG QI SHENG FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com