CN102461874A - Pickled chilli sauce - Google Patents
Pickled chilli sauce Download PDFInfo
- Publication number
- CN102461874A CN102461874A CN2010105406780A CN201010540678A CN102461874A CN 102461874 A CN102461874 A CN 102461874A CN 2010105406780 A CN2010105406780 A CN 2010105406780A CN 201010540678 A CN201010540678 A CN 201010540678A CN 102461874 A CN102461874 A CN 102461874A
- Authority
- CN
- China
- Prior art keywords
- chilli sauce
- pickled chilli
- fermented
- grams
- pickled
- 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.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a pickled chilli sauce. The pickled chilli sauce is characterized in that the pickled chilli sauce is prepared by using pickled chilli as main raw material and using fermented black beans, fermented bean curds, preserved eggs, garlic bolts, peanut kernels, celery, white spirits, chives, bruised gingers, leek flowers, sesame oil, monosodium glutamate and salt as auxiliary materials.
Description
One, technical field
The present invention relates to a kind of food, particularly relate to a kind of thick chilli sauce.
Two, background technology
Capsicum not only is rich in multivitamin, but also is one of five tastes, and its can saliva stimulating and gastric secretion, and the people is improved a poor appetite, and being loved by the people with the capsicum is that flavouring that primary raw material is made also becomes people's necessary article that goes with rice of going with rice or bread.But traditional thick chilli sauce raw material ratio is more single, can not satisfy people's taste needs.
Three, summary of the invention
It is unique to the purpose of this invention is to provide a kind of taste, thick chilli sauce simple for production.
The purpose of its invention is achieved in that
1, the bubble green pepper is cleaned and to remove the base of a fruit, goes to cut into Rong behind the seed, and celery, garlic bolt, very light blue, ginger are cut into the end after cleaning, and fermented bean curd, lime-preserved egg, shelled peanut are smashed to pieces.
2, peanut oil is heated to 8 maturations, puts into bubble green pepper Rong, garlic bolt end, shelled peanut is last, celery is last, green onion is last, bruised ginger, leek are fried out fragrance.
3, put into altar after the cooling of stir-fry material, adding liquor, fermented bean curd mud, fermented soya bean, sesame oil, monosodium glutamate, salt stir and get final product.
Four, the specific embodiment
1, bubble green pepper 1000 grams are cleaned and are removed the base of a fruit, go to cut into Rong behind the seed, and celery 50 grams, garlic bolt 50 grams, very light blue 20 grams, ginger 20 grams are cut into the end after cleaning, and fermented bean curd 200 grams, 10 of lime-preserved eggs, shelled peanut 50 grams are smashed to pieces.
2, peanut oil 200 gram is heated to 8 maturations, puts into bubble green pepper Rong, garlic bolt end, shelled peanut is last, celery is last, green onion is last, bruised ginger, leek 30 grams are fried out fragrance.
3, stir-fry expects to put into altar after the cooling, and adding liquor 50 grams, fermented bean curd mud, fermented soya bean 200 grams, sesame oil 20 restrain, monosodium glutamate 10 restrains, salt 150 grams stir gets final product.
Claims (1)
1. one kind is steeped the green pepper thick chilli sauce, it is characterized by: with the bubble green pepper is primary raw material, is that auxiliary material forms with fermented soya bean, fermented bean curd, lime-preserved egg, garlic bolt, shelled peanut, celery, liquor, green onion end, bruised ginger, leek, sesame oil, monosodium glutamate, salt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105406780A CN102461874A (en) | 2010-11-12 | 2010-11-12 | Pickled chilli sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105406780A CN102461874A (en) | 2010-11-12 | 2010-11-12 | Pickled chilli sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102461874A true CN102461874A (en) | 2012-05-23 |
Family
ID=46066219
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105406780A Pending CN102461874A (en) | 2010-11-12 | 2010-11-12 | Pickled chilli sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102461874A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989142A (en) * | 2014-04-21 | 2014-08-20 | 和县鸡笼山调味品有限责任公司 | Calcium supplement chilli sauce and preparation method thereof |
| CN104222943A (en) * | 2014-08-27 | 2014-12-24 | 北京首诚农业发展有限公司 | Preparation and using methods of composite multi-flavor bean product sauce |
| CN104431976A (en) * | 2014-11-29 | 2015-03-25 | 灵璧县九家味食品有限公司 | Fresh fermented bean curd chilli sauce and preparation method thereof |
| CN105901659A (en) * | 2016-04-15 | 2016-08-31 | 重庆市友军食品有限公司 | Special vegetable pickled chilli sauce and preparation method thereof |
| WO2016155004A1 (en) * | 2015-04-03 | 2016-10-06 | Nestec S.A. | Method for making a fermented food composition |
| CN107455487A (en) * | 2017-09-19 | 2017-12-12 | 界首市菁华科技信息咨询服务有限公司 | A kind of nutritious flavouring sauce |
| CN107484979A (en) * | 2017-09-23 | 2017-12-19 | 李智 | A kind of preparation method of lime-preserved egg thick chilli sauce |
| CN107647369A (en) * | 2017-10-23 | 2018-02-02 | 贵州大娄山稻香来食品有限公司 | A kind of lime-preserved egg paprika and preparation method thereof |
| CN110679904A (en) * | 2019-09-29 | 2020-01-14 | 凤台绿萌蔬菜种植专业合作社 | Pickled pepper processing method |
-
2010
- 2010-11-12 CN CN2010105406780A patent/CN102461874A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989142A (en) * | 2014-04-21 | 2014-08-20 | 和县鸡笼山调味品有限责任公司 | Calcium supplement chilli sauce and preparation method thereof |
| CN104222943A (en) * | 2014-08-27 | 2014-12-24 | 北京首诚农业发展有限公司 | Preparation and using methods of composite multi-flavor bean product sauce |
| CN104431976A (en) * | 2014-11-29 | 2015-03-25 | 灵璧县九家味食品有限公司 | Fresh fermented bean curd chilli sauce and preparation method thereof |
| WO2016155004A1 (en) * | 2015-04-03 | 2016-10-06 | Nestec S.A. | Method for making a fermented food composition |
| CN107404917A (en) * | 2015-04-03 | 2017-11-28 | 雀巢产品技术援助有限公司 | Method for preparing fermented food composition-prepd |
| CN107404917B (en) * | 2015-04-03 | 2021-06-25 | 雀巢产品有限公司 | Process for preparing a fermented food composition |
| CN105901659A (en) * | 2016-04-15 | 2016-08-31 | 重庆市友军食品有限公司 | Special vegetable pickled chilli sauce and preparation method thereof |
| CN107455487A (en) * | 2017-09-19 | 2017-12-12 | 界首市菁华科技信息咨询服务有限公司 | A kind of nutritious flavouring sauce |
| CN107484979A (en) * | 2017-09-23 | 2017-12-19 | 李智 | A kind of preparation method of lime-preserved egg thick chilli sauce |
| CN107647369A (en) * | 2017-10-23 | 2018-02-02 | 贵州大娄山稻香来食品有限公司 | A kind of lime-preserved egg paprika and preparation method thereof |
| CN110679904A (en) * | 2019-09-29 | 2020-01-14 | 凤台绿萌蔬菜种植专业合作社 | Pickled pepper processing method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102461874A (en) | Pickled chilli sauce | |
| CN101978875A (en) | Mushroom lily meat paste can and preparation method thereof | |
| CN102461876A (en) | Ground beef chilli sauce | |
| CN102084979A (en) | Hot pot seasoning and method for preparing same | |
| KR20120129131A (en) | Manufacture method of broth for gruel | |
| CN104839628A (en) | Formula of self-made chili sauce and preparation method thereof | |
| CN107890072A (en) | A kind of edible fungus cluster baste and preparation method thereof | |
| CN106983130A (en) | A kind of micro- sweet taste thick chilli sauce preparation technology and micro- sweet taste thick chilli sauce | |
| CN104305141A (en) | Mushroom sauce and preparation method thereof | |
| CN105876765A (en) | Marine vegetarian paste and preparation method thereof | |
| CN102461871A (en) | Mushroom chili sauce | |
| KR101795004B1 (en) | A process for the preparation of fish sauce containing the fermented soybeans powder and the fish sauce prepared therefrom | |
| CN103976347A (en) | Delicious fresh peanut and soybean sauce | |
| KR101178189B1 (en) | Manufacturing method for white kimchi using red pepper seed and white kimchi using red pepper seed produced thereof | |
| KR20120045253A (en) | Nopal-contained kimchi | |
| KR101671016B1 (en) | A process for the preparation of Kimchi containing the fermented soybeans powder and Kimchi prepared therefrom | |
| KR101849907B1 (en) | The Method of preparing Kimchi by using savory taste base, and the Kimchi preparing by the same method | |
| KR102134517B1 (en) | A process for the preparation of radish kimchi using Cheongyang red pepper and salted fish | |
| KR101335331B1 (en) | The ethmoid bone meat juice make use of pork-on-the-bone soup manufacture making | |
| KR20130078160A (en) | Manufacturing method of kimchi seasoning | |
| KR101164212B1 (en) | Method for producing strawberry sweet potato Ssamjang and strawberry sweet potato Ssamjang produced by the same | |
| KR20110002309A (en) | Tofu ssamjang for rice and meat wrapped in leaves | |
| KR101670573B1 (en) | Manufacturing Method for Kimchi using Blueberry and Guibitang, Kimchi using thereof | |
| CN103416725A (en) | Production method for multipurpose seasoning sauce | |
| CN1901812A (en) | Method of manufacturing ketchup in red, green or yellow color using liquid kimchi |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120523 |