CN102461875A - Black bean cooking wine chilli sauce - Google Patents
Black bean cooking wine chilli sauce Download PDFInfo
- Publication number
- CN102461875A CN102461875A CN2010105406899A CN201010540689A CN102461875A CN 102461875 A CN102461875 A CN 102461875A CN 2010105406899 A CN2010105406899 A CN 2010105406899A CN 201010540689 A CN201010540689 A CN 201010540689A CN 102461875 A CN102461875 A CN 102461875A
- Authority
- CN
- China
- Prior art keywords
- cooking wine
- chilli sauce
- black bean
- sauce
- altar
- 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
- 235000015067 sauces Nutrition 0.000 title claims abstract description 11
- 238000010411 cooking Methods 0.000 title claims abstract description 8
- 241001107116 Castanospermum australe Species 0.000 title abstract 3
- 235000021279 black bean Nutrition 0.000 title abstract 3
- 240000004160 Capsicum annuum Species 0.000 title abstract 2
- 240000002234 Allium sativum Species 0.000 claims abstract description 4
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 4
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 4
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 4
- 235000004611 garlic Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 240000006677 Vicia faba Species 0.000 claims abstract 3
- 235000010749 Vicia faba Nutrition 0.000 claims abstract 3
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 9
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 239000001390 capsicum minimum Substances 0.000 claims description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 235000014676 Phragmites communis Nutrition 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 241000208293 Capsicum Species 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention relates to black bean cooking wine chilli sauce, which is characterized in that: the black beans are used as raw materials to prepare the broad bean paste, and then the chili, the pepper, the cumin, the mashed garlic and the cooking wine are added to prepare the broad bean paste.
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 spicy to the purpose of this invention is to provide a kind of sweet-smelling, thick chilli sauce simple for production.
The purpose of its invention is achieved in that
1, choose black soya bean and clean, be dipped to skin of beancurd wrinkling back peeling, last pot cooks, and the stand is placed on the reed mat of cleaning then, and careless felt on the upper cover is placed on dark nonventilated place, until mouldy, add salt again and stirs, and it is subsequent use to put into altar.
2, chilli is poured in the beans sauce altar after cleaning and drying chopping.
3, Chinese prickly ash, cumin add water and endure and boil, and water is leached pour in the altar.
4, cooking wine, mashed garlic are poured in the altar, stirred,, place and got final product in 15th then with altar mouth sealing.
Four, the specific embodiment
1, choose black soya bean 1000 grams and clean, be dipped to skin of beancurd wrinkling back peeling, last pot cooks, and the stand is placed on the reed mat of cleaning then, and careless felt on the upper cover is placed on dark nonventilated place, until mouldy, add 200 gram salt again and stirs, and it is subsequent use to put into altar.
2, chilli 500 grams are poured in the beans sauce altar after cleaning and drying chopping.
3, Chinese prickly ash 10 gram, cumin 10 grams add water and endure and boil, and water is leached pour in the altar.
4, cooking wine 100 gram, mashed garlic 50 grams are poured in the altar, stirred,, place and got final product in 15th then with the sealing of altar mouth.
Claims (1)
1. black soya bean cooking wine thick chilli sauce is characterized by: be that raw material is made into thick broad-bean sauce with the black soya bean, put into capsicum, Chinese prickly ash, cumin, mashed garlic, cooking wine sauce system then and form.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105406899A CN102461875A (en) | 2010-11-12 | 2010-11-12 | Black bean cooking wine chilli sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105406899A CN102461875A (en) | 2010-11-12 | 2010-11-12 | Black bean cooking wine chilli sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102461875A true CN102461875A (en) | 2012-05-23 |
Family
ID=46066220
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105406899A Pending CN102461875A (en) | 2010-11-12 | 2010-11-12 | Black bean cooking wine chilli sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102461875A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102763838A (en) * | 2012-08-20 | 2012-11-07 | 山国强 | Chili paste |
| CN103876117A (en) * | 2014-03-06 | 2014-06-25 | 郎溪县傅家老屋食品有限公司 | Nutrient-rich black soya bean sauce and preparation method thereof |
| CN104223033A (en) * | 2014-10-20 | 2014-12-24 | 哈尔滨派特纳生物科技开发有限公司 | Production method of minced garlic and green soybean ferment sauce |
| CN104381975A (en) * | 2014-10-31 | 2015-03-04 | 辛范范 | Delicious black thick broad-bean sauce |
| CN104431957A (en) * | 2014-11-19 | 2015-03-25 | 滁州市百年食品有限公司 | Eel-spicy black bean paste and preparation method thereof |
| CN108523091A (en) * | 2018-04-11 | 2018-09-14 | 李超 | A kind of thick chilli sauce and preparation method thereof |
| CN108618115A (en) * | 2018-05-15 | 2018-10-09 | 务川自治县妈妈灰豆果食品有限公司 | A kind of black soya bean tartar sauce and its processing technology |
-
2010
- 2010-11-12 CN CN2010105406899A patent/CN102461875A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102763838A (en) * | 2012-08-20 | 2012-11-07 | 山国强 | Chili paste |
| CN103876117A (en) * | 2014-03-06 | 2014-06-25 | 郎溪县傅家老屋食品有限公司 | Nutrient-rich black soya bean sauce and preparation method thereof |
| CN103876117B (en) * | 2014-03-06 | 2016-04-06 | 郎溪县傅家老屋食品有限公司 | A kind of nutritious black soya bean sauce and preparation method thereof |
| CN104223033A (en) * | 2014-10-20 | 2014-12-24 | 哈尔滨派特纳生物科技开发有限公司 | Production method of minced garlic and green soybean ferment sauce |
| CN104381975A (en) * | 2014-10-31 | 2015-03-04 | 辛范范 | Delicious black thick broad-bean sauce |
| CN104431957A (en) * | 2014-11-19 | 2015-03-25 | 滁州市百年食品有限公司 | Eel-spicy black bean paste and preparation method thereof |
| CN108523091A (en) * | 2018-04-11 | 2018-09-14 | 李超 | A kind of thick chilli sauce and preparation method thereof |
| CN108618115A (en) * | 2018-05-15 | 2018-10-09 | 务川自治县妈妈灰豆果食品有限公司 | A kind of black soya bean tartar sauce and its processing technology |
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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 |