CN1265846A - Series chilli sauce - Google Patents
Series chilli sauce Download PDFInfo
- Publication number
- CN1265846A CN1265846A CN00110208A CN00110208A CN1265846A CN 1265846 A CN1265846 A CN 1265846A CN 00110208 A CN00110208 A CN 00110208A CN 00110208 A CN00110208 A CN 00110208A CN 1265846 A CN1265846 A CN 1265846A
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- sauce
- weight portion
- series
- chilli
- maltose
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- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The present invention discloses a series pepper sauce. It uses pepper powder, glutinous rice flour and maltose as main raw material, respectivelly selects and utilizes garlic spread, carrot or sea fresh paste or beef, etc. as auxiliary material to respectively make them into the series pepper sauces of sharp pepper suace, sea fresh pepper sauce and beef pepper sauce which posses different tastes and flavour, and can meet the different requirements of people.
Description
The present invention relates to a kind of seasoning foodstuff, be specially a kind of series capsicum sauce.
The thick chilli sauce of Xiao Shouing in the market is raw material or is that raw material is made with capsicum and meat with capsicum and beans sauce.These thick chilli sauce, edible as the seasoning foodstuff when people have dinner, mainly be that taste is single based on pungent, to the requirement of different taste, while nutrition is not abundant not enough when satisfying the edible thick chilli sauce of people.
The purpose of this invention is to provide a kind of series capsicum sauce, this series capsicum sauce not only can increase appetite as the seasoning foodstuff, except that having pungent, also has sweet taste, and nutrition is abundanter, can satisfy the demand of people to different taste.
To achieve these goals, raw material used in the present invention is except capsicum, sticky rice powder, maltose have also been used, and select mashed garlic, mashed carrot respectively for use, perhaps select raw materials such as the hoisin sauce of the flesh of fish sauce, shrimp sauce and beef for use, put into the steam copper boiling, make the series capsicum sauce of hot thick chilli sauce, seafood chilli sauce, beef chili paste respectively.
The series capsicum sauce of this invention, used raw material also have sticky rice powder, maltose except capsicum, flavor has both sweet taste based on peppery, and maltose contains abundant dextrose components, and it is edible to be more suitable for dried cardio-cerebral vascular disease patient and children.The hot thick chilli sauce that makes also contains mashed garlic, mashed carrot, seafood chilli sauce also contains fresh fish sauce or shrimp sauce, beef chili paste also contains beef, three kinds of sauce have different separately tastes and local flavor, can satisfy people to the demand of people with taste, increased its nutritional labeling simultaneously, for the seasoning foodstuff has increased new kind.
Below in conjunction with embodiment the present invention is explained
Employed raw material and weight portion proportioning thereof are:
Chilli face 0.5～1.0
Sticky rice powder 0.4～0.6
Maltose 0.8～1.0
Mashed garlic 0.3～0.4
Mashed carrot 0.3～0.4
Ginger powder 0.1～0.2
Refined salt 0.1～0.2
Water 0.8～1.0
Above-mentioned raw materials is put into steam copper, and boiling 80 minutes stirs, and promptly makes the hot thick chilli sauce of 3.3-4.8 weight portion.
Employed raw material and weight portion proportioning thereof are:
Chilli face 0.5～1.0
Sticky rice powder 0.3～0.4
Maltose 0.5～0.6
Hoisin sauce 0.4～0.6
Refined salt 0.1～0.2
Water 0.8～1.0
Above-mentioned raw materials is put into steam copper, and boiling 80 minutes stirs, and promptly makes the seafood chilli sauce of 2.6-3.8 weight portion.
Said hoisin sauce is a fresh fish meat pulp, also can be bright shrimp sauce.
Used raw material and weight portion proportioning thereof are:
Chilli face 0.5～1.0
Sticky rice powder 0.3～0.4
Maltose 0.5～0.6
Bright beef clod 0.5～0.6
Refined salt 0.05～0.1
Monosodium glutamate 0.05～0.1
Water 0.4～0.5
Above-mentioned raw materials is put into steam copper, and boiling 80 minutes stirs, and promptly makes the beef chili paste of 2.3-3.3 weight portion.
Embodiment 1:
Take by weighing chilli face 1.0kg, sticky rice powder 0.5kg, maltose 1.0kg, mashed garlic 0.3kg, mashed carrot 0.3kg, ginger powder 0.2kg, refined salt 0.1kg, water 1.0kg, put into steam copper, boiling 80 minutes stirs, and promptly makes the hot thick chilli sauce of 4.4kg.
Embodiment 2:
Take by weighing chilli face 1.0kg, sticky rice powder 0.3kg, maltose 0.5kg, fresh fish meat pulp 0.5kg, refined salt 0.1kg, water 1.0kg, put into steam copper, boiling 80 minutes stirs, and promptly makes the seafood chilli sauce of 3.4kg.
Embodiment 3:
Take by weighing chilli face 1.0kg, sticky rice powder 0.4kg, maltose 0.6kg, bright beef clod 0.5kg, refined salt 0.05kg, water 0.5kg, put into steam copper, boiling 80 minutes stirs, and promptly makes the beef chili paste of 3.1kg.
Claims (4)
1. a series capsicum sauce is characterized in that, employed raw material and weight portion proportioning thereof are:
Chilli face 0.5～1.0
Sticky rice powder 0.4～0.6
Maltose 0.8～1.0
Mashed garlic 0.3～0.4
Mashed carrot 0.3～0.4
Ginger powder 0.1～0.2
Refined salt 0.1～0.2
Water 0.8～1.0
Above-mentioned raw materials is put into steam copper, and boiling 80 minutes stirs, and promptly makes the hot thick chilli sauce of 3.3-4.8 weight portion.
2. a series capsicum sauce is characterized in that, employed raw material and weight portion proportioning thereof are:
Chilli face 0.5～1.0
Sticky rice powder 0.3～0.4
Maltose 0.5～0.6
Hoisin sauce 0.4～0.6
Refined salt 0.1～0.2
Water 0.8～1.0
Above-mentioned raw materials is put into steam copper, and boiling 80 minutes stirs, and promptly makes the seafood chilli sauce of 2.6-3.8 weight portion.
3. a kind of series capsicum sauce according to claim 2 is characterized in that said hoisin sauce is a fresh fish meat pulp, also can be bright shrimp sauce.
4. a series capsicum sauce is characterized in that, employed raw material and weight portion proportioning thereof are:
Chilli face 0.5～1.0
Sticky rice powder 0.3～0.4
Maltose 0.5～0.6
Bright beef clod 0.5～0.6
Refined salt 0.05～0.1
Monosodium glutamate 0.05～0.1
Water 0.4～0.5
Above-mentioned raw materials is put into steam copper, and boiling 80 minutes stirs, and promptly makes 2.3-3.3 weight portion beef chili paste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00110208A CN1265846A (en) | 2000-03-16 | 2000-03-16 | Series chilli sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00110208A CN1265846A (en) | 2000-03-16 | 2000-03-16 | Series chilli sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1265846A true CN1265846A (en) | 2000-09-13 |
Family
ID=4580218
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00110208A Pending CN1265846A (en) | 2000-03-16 | 2000-03-16 | Series chilli sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1265846A (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100358436C (en) * | 2004-11-17 | 2008-01-02 | 宏程 | Hot pepper dices with safflower and process method thereof |
| CN101669620A (en) * | 2009-09-24 | 2010-03-17 | 綦江县美乐迪天然食品股份有限公司 | Method for preparing fresh chilli sauce |
| CN102475261A (en) * | 2010-11-24 | 2012-05-30 | 广东美味鲜调味食品有限公司 | Production method for improving flavor of chili sauce |
| CN101664164B (en) * | 2009-09-24 | 2012-06-06 | 綦江县美乐迪天然食品股份有限公司 | Preparation method of chili sauce of glutinous rice cake |
| CN102987356A (en) * | 2012-10-18 | 2013-03-27 | 阳良明 | Gorgon-fruit chili sauce |
| CN102987354A (en) * | 2012-10-18 | 2013-03-27 | 阳良明 | Lentinus edodes spicy sauce |
| CN102987355A (en) * | 2012-10-18 | 2013-03-27 | 阳良明 | Sesame spicy sauce |
| CN102987346A (en) * | 2012-10-18 | 2013-03-27 | 阳良明 | Sweet chili sauce |
| CN102987351A (en) * | 2012-10-18 | 2013-03-27 | 阳良明 | Fresh vegetable spicy sauce |
| CN102987348A (en) * | 2012-10-18 | 2013-03-27 | 阳良明 | Chili sauce |
| CN104413388A (en) * | 2013-08-30 | 2015-03-18 | 东港市大兴食品有限公司 | Seafood sauce |
| CN104783139A (en) * | 2015-04-03 | 2015-07-22 | 广西大学 | Chili sauce |
| CN106343523A (en) * | 2016-08-26 | 2017-01-25 | 广西茉莉粮油贸易有限公司 | Production method of seafood chili sauce |
| CN106820080A (en) * | 2016-12-29 | 2017-06-13 | 济源市欣欣餐饮有限公司 | Beef paste and preparation method thereof |
-
2000
- 2000-03-16 CN CN00110208A patent/CN1265846A/en active Pending
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100358436C (en) * | 2004-11-17 | 2008-01-02 | 宏程 | Hot pepper dices with safflower and process method thereof |
| CN101669620A (en) * | 2009-09-24 | 2010-03-17 | 綦江县美乐迪天然食品股份有限公司 | Method for preparing fresh chilli sauce |
| CN101664164B (en) * | 2009-09-24 | 2012-06-06 | 綦江县美乐迪天然食品股份有限公司 | Preparation method of chili sauce of glutinous rice cake |
| CN102475261A (en) * | 2010-11-24 | 2012-05-30 | 广东美味鲜调味食品有限公司 | Production method for improving flavor of chili sauce |
| CN102475261B (en) * | 2010-11-24 | 2013-03-20 | 广东美味鲜调味食品有限公司 | Production method for improving flavor of chili sauce |
| CN102987354A (en) * | 2012-10-18 | 2013-03-27 | 阳良明 | Lentinus edodes spicy sauce |
| CN102987356A (en) * | 2012-10-18 | 2013-03-27 | 阳良明 | Gorgon-fruit chili sauce |
| CN102987355A (en) * | 2012-10-18 | 2013-03-27 | 阳良明 | Sesame spicy sauce |
| CN102987346A (en) * | 2012-10-18 | 2013-03-27 | 阳良明 | Sweet chili sauce |
| CN102987351A (en) * | 2012-10-18 | 2013-03-27 | 阳良明 | Fresh vegetable spicy sauce |
| CN102987348A (en) * | 2012-10-18 | 2013-03-27 | 阳良明 | Chili sauce |
| CN104413388A (en) * | 2013-08-30 | 2015-03-18 | 东港市大兴食品有限公司 | Seafood sauce |
| CN104783139A (en) * | 2015-04-03 | 2015-07-22 | 广西大学 | Chili sauce |
| CN106343523A (en) * | 2016-08-26 | 2017-01-25 | 广西茉莉粮油贸易有限公司 | Production method of seafood chili sauce |
| CN106820080A (en) * | 2016-12-29 | 2017-06-13 | 济源市欣欣餐饮有限公司 | Beef paste and preparation method thereof |
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| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |