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Seafood-flavor chilli sauce not easy to cause internal heat and preparation method thereof

A technology of chili sauce and fresh chili, which is applied in food ingredients as taste improvers, functions of food ingredients, and food science. The effect of the probability of getting angry and acne

Inactive Publication Date: 2020-12-08
湖南军浩绿色食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a seafood-flavored chili sauce that is not easy to get angry and its preparation method, which solves the problem that although the seafood chili sauce in the prior art is relatively delicious, it is easy to get angry after people eat it, and it is serious. The problem of acne

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] This example provides a seafood-flavored chili sauce that is not easy to get angry, including the following raw materials in parts by weight: 50 parts of millet spicy dried chili peppers, 80 parts of bell pepper dried chili peppers, 100 parts of Erjingtiao fresh peppers, 70 parts of sea rice, 40 parts Mung beans, 20 lemons, 20 green tea, 200 cooking oil, 20 cooked sesame, 60 rattan peppers, 10 sugar, 5 refined salt, 5 monosodium glutamate, 30 garlic, 30 ginger and 30 green onions, Weigh the millet spicy dried chili and bell pepper dried chili respectively according to the proportioning, put the millet spicy dried chili and lantern pepper dried chili into the stone mortar, grind the millet spicy dried chili and the lantern pepper dried chili until the particle diameter is 200 mesh, weigh Take Ervittiao fresh peppers, rinse the Ervittiao fresh peppers with clear water, drain the Ervittiao fresh peppers, put the Ervittiao fresh peppers into a cooking machine and crush them,...

Embodiment 2

[0028] This example provides a seafood-flavored chili sauce that is not easy to get angry, including the following raw materials in parts by weight: 60 parts of millet spicy dried chili peppers, 70 parts of bell pepper dried chili peppers, 120 parts of Erjingtiao fresh peppers, 80 parts of sea rice, 40 parts Mung beans, 40 parts lemons, 40 parts green tea, 180 parts edible oil, 20 parts cooked sesame, 50 parts rattan pepper, 10 parts white sugar, 5 parts refined salt, 10 parts monosodium glutamate, 30 parts garlic, 20 parts ginger and 25 parts scallions, Weigh the millet spicy dried chili and bell pepper dried chili respectively according to the proportioning, put the millet spicy dried chili and lantern pepper dried chili into the stone mortar, grind the millet spicy dried chili and the lantern pepper dried chili until the particle diameter is 200 mesh, weigh Take Ervittiao fresh peppers, rinse the Ervittiao fresh peppers with clear water, drain the Ervittiao fresh peppers, pu...

Embodiment 3

[0034] This example provides a seafood-flavored chili sauce that is not easy to get angry, including the following raw materials in parts by weight: 70 parts of millet spicy dried chili peppers, 100 parts of bell pepper dried chili peppers, 140 parts of Erjingtiao fresh peppers, 60 parts of sea rice, 20 parts 35 parts of mung beans, 35 parts of lemon, 40 parts of green tea, 200 parts of cooking oil, 40 parts of cooked sesame, 60 parts of rattan pepper, 5 parts of white sugar, 10 parts of refined salt, 10 parts of monosodium glutamate, 25 parts of garlic, 30 parts of ginger and 30 parts of green onion, Weigh the millet spicy dried chili and bell pepper dried chili respectively according to the proportioning, put the millet spicy dried chili and lantern pepper dried chili into the stone mortar, grind the millet spicy dried chili and the lantern pepper dried chili until the particle diameter is 200 mesh, weigh Take Ervittiao fresh peppers, rinse the Ervittiao fresh peppers with cl...

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PUM

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Abstract

The invention relates to the technical field of food processing, and discloses seafood-flavor chilli sauce not easy to cause internal heat and a preparation method thereof. The chilli sauce includes,by weight ratio, 50-70 parts of dried capsicum frutescens, 70-100 parts of dried bell pepper, 100-150 parts of fresh erjingtiao chilli (a kind of pepper in Sichuan Province), 60-80 parts of dried shrimps, 20-40 parts of mung beans and 20-40 parts of lemons. Through the cooperation of the dried capsicum frutescens, the dried bell pepper, the fresh erjingtiao chilli and the dried shrimps, the pungency degree of the chilli sauce can be increased by the dried capsicum frutescens, the spicy degree of the chilli sauce can be improved by the dried bell pepper, the freshness of the chilli sauce can beimproved by the fresh erjingtiao chilli, and the dried shrimps can increase the seafood flavor of the chilli sauce, so that the peppery taste of the chilli sauce can be further improved, and the taste of the chilli sauce is better and richer than that of traditional chilli sauce; and the chilli sauce can have the effect of decreasing internal heat by adding zanthoxylum armatum, the mung beans, the lemons and green tea, so that the probability of acne breakouts of eaters due to internal heat can be further reduced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a seafood-flavored chili sauce that is not easy to get angry and a preparation method thereof. Background technique [0002] Chili sauce is a common condiment on the table. It is a very popular non-staple food. Its main ingredients are chili and seasoning. Chili is rich in capsaicin, capsanthin, carbohydrates, a large amount of vitamin C and calcium, Minerals such as phosphorus have the functions of appetizing, invigorating the spleen, helping digestion, preventing gallstones, and lowering blood pressure. At present, there are two types of chili sauce on the market: oil and water. The oil is made of sesame oil and chili, and the color is bright red. There is a layer of sesame oil floating, and the chili sauce is easy to preserve. The water system is made of water and capsicum, and the color is bright red. Add garlic, ginger, sugar and salt, and the chili sauce can be pres...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/10A23L17/40A23L33/00
CPCA23V2002/00A23L17/40A23L27/10A23L27/60A23L33/00A23V2200/14A23V2200/30
Inventor 邹康华邹康建邹康燕
Owner 湖南军浩绿色食品股份有限公司
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