CN101156701A - A hard roe pepper sauce - Google Patents
A hard roe pepper sauce Download PDFInfo
- Publication number
- CN101156701A CN101156701A CNA2007101351984A CN200710135198A CN101156701A CN 101156701 A CN101156701 A CN 101156701A CN A2007101351984 A CNA2007101351984 A CN A2007101351984A CN 200710135198 A CN200710135198 A CN 200710135198A CN 101156701 A CN101156701 A CN 101156701A
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- CN
- China
- Prior art keywords
- roe
- fish roe
- chili sauce
- chilli sauce
- thick chilli
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a fish roe chili sauce, which comprises hot peppers, seasoning and antiseptic. The invention is characterized in that the fish roe chili sauce also comprises fish roe, the content of the fish roe is 8 to 25 percent by weight, and the content of the hot pepper is 65 to 71 percent by weight. The fish roe chili sauce provided by the invention has the advantages that not only the fish roe chili sauce has rich nutrition, and has perfect flavor, but also the price is appropriate, the use is convenient, thereby the fish roe chili sauce is in favor of popularization.
Description
Technical field
The present invention relates to a kind of thick chilli sauce, belong to appetizing food, especially relate to a kind of roe thick chilli sauce.
Background technology
Thick chilli sauce is a kind of very universal popular non-staple food, and its main component is capsicum and flavouring.Capsicum is rich in capsaicine, dihydrocapsaicin, capsorubin, capsorubin, beta carotene, carbohydrate, a large amount of vitamin C and mineral matters such as calcium, phosphorus, has Appetizing spleen-tonifying, aid digestion, prevention gall stone, effect such as hypoglycemic.
Roe and foie gras, truffle also claim the world three big rare delicacies, roe particularly, contain a large amount of Vitamin B6s is arranged, can directly guarantee the needed nutrient intake of female body, simultaneously containing nutrients such as rich in protein, calcium, phosphorus, iron and lecithin again, is the additional nourishing agent of human brain and marrow.Therefore, edible roe not only can promote to grow, strengthen system, brain tonic and intelligence development, can also play the effect that crow sends out.
Yet roe is very expensive, and caviar in the market not only price is very high, and taste is not good, can't popularly popularize; If people oneself culinary art not only needs to pay loaded down with trivial details cooking work, and does not often reach due delicious taste, make improper even can destroy the nutritional labeling of roe, cause waste.
Summary of the invention
The object of the invention provides that a kind of price is suitable, the roe thick chilli sauce of delicious flavour, nutritious, convenient and instant.
For achieving the above object, the technical solution used in the present invention is: a kind of roe thick chilli sauce, comprise capsicum, flavouring, anticorrisive agent, roe, and by weight percentage, the content of roe is 8%～25%, the content of capsicum is 65%～71%.
In the technique scheme, described flavouring mainly is sugar, salt, also can add in all condiment such as vinegar, sesame oil, monosodium glutamate, sesame, Chinese prickly ash one or more again.
Anticorrisive agent is used to guarantee the preservation time of roe thick chilli sauce, and described anticorrisive agent can be selected Sodium Benzoate or potassium sorbate for use.
The present invention can adopt the manufacture craft of existing thick chilli sauce to make, and common technological process is as follows: raw material → immersion → cleaning → pulverizing → spice → boil → tinning → exhaust → seal → be incubated → check → finished product.
Because the use of technique scheme, the present invention compared with prior art has following advantage:
1. because the present invention has added nutritious roe in thick chilli sauce, not only increase nutrition, had the effect that strengthens system, brain tonic and intelligence development, and delicious flavour, the effect that promotes appetite, Appetizing spleen-tonifying had.
2. the present invention fills a prescription rationally, and preparation method is simple, helps producing in batches, and not only reasonable price, and instant helps popular popularizing.
The specific embodiment
Below in conjunction with embodiment the present invention is further described:
Embodiment one:
Adopt free from insect pests, no scab, do not have the capsicum of rotting and do, soaked 20 minutes in 5% saline solution, with clear water washing 3～5 times, after cleaning, cut off capsicum base of a fruit handle then, with the grinder grinding, it is stand-by to be filtered into powder with 150 mesh sieve then.The employing fish-egg is some, and screening, cleaning, filter promptly get roe after doing.
The vial can after 15 minutes, is cooled to below 38 ℃ air-dry cooling with the boiling water sterilization with water-bath.
Get above-mentioned chilli powder 85g, roe 15g, add sugar, salt 10g altogether, Sodium Benzoate, green onion, ginger, garlic be 10g altogether, adds a certain amount of water, puts into pot after stirring and is brewed into the roe thick chilli sauce, tinning, exhaust then, seal, send into 25 ℃ of insulating boxs then and handle 5 round the clock, carry out finished product packing after checking no quality problems, promptly obtain packaged roe thick chilli sauce.
Claims (1)
1. a roe thick chilli sauce comprises capsicum, flavouring, anticorrisive agent, it is characterized in that: also comprise roe, by weight percentage, the content of roe is 8%～25%, and the content of capsicum is 65%～71%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101351984A CN101156701A (en) | 2007-11-13 | 2007-11-13 | A hard roe pepper sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101351984A CN101156701A (en) | 2007-11-13 | 2007-11-13 | A hard roe pepper sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101156701A true CN101156701A (en) | 2008-04-09 |
Family
ID=39305048
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101351984A Pending CN101156701A (en) | 2007-11-13 | 2007-11-13 | A hard roe pepper sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101156701A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461926A (en) * | 2010-11-12 | 2012-05-23 | 山东省烟台农业学校 | Special flavor ribbon fish caviar |
| CN102669639A (en) * | 2012-05-30 | 2012-09-19 | 苏州喜福瑞农业科技有限公司 | Manufacture method of fish egg chilli sauce |
| CN102697098A (en) * | 2012-05-30 | 2012-10-03 | 苏州喜福瑞农业科技有限公司 | Fish egg chilli sauce |
| CN104757618A (en) * | 2015-03-22 | 2015-07-08 | 华中农业大学 | Fragrant and spicy caviar and production method thereof |
-
2007
- 2007-11-13 CN CNA2007101351984A patent/CN101156701A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461926A (en) * | 2010-11-12 | 2012-05-23 | 山东省烟台农业学校 | Special flavor ribbon fish caviar |
| CN102669639A (en) * | 2012-05-30 | 2012-09-19 | 苏州喜福瑞农业科技有限公司 | Manufacture method of fish egg chilli sauce |
| CN102697098A (en) * | 2012-05-30 | 2012-10-03 | 苏州喜福瑞农业科技有限公司 | Fish egg chilli sauce |
| CN104757618A (en) * | 2015-03-22 | 2015-07-08 | 华中农业大学 | Fragrant and spicy caviar and production method thereof |
| CN104757618B (en) * | 2015-03-22 | 2017-09-29 | 华中农业大学 | A kind of spicy caviar and its production method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Open date: 20080409 |