CN102687849A - Savory hot wild perilla sauce - Google Patents
Savory hot wild perilla sauce Download PDFInfo
- Publication number
- CN102687849A CN102687849A CN2012101802496A CN201210180249A CN102687849A CN 102687849 A CN102687849 A CN 102687849A CN 2012101802496 A CN2012101802496 A CN 2012101802496A CN 201210180249 A CN201210180249 A CN 201210180249A CN 102687849 A CN102687849 A CN 102687849A
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- China
- Prior art keywords
- sauce
- savory
- perilla
- purple perilla
- wild
- 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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Abstract
The invention discloses a savory hot wild perilla sauce. The sauce comprises the following components in weight: 24 to 25kg of wild perilla, 5.8 to 6kg of red pepper, 1.2 to 1.5kg of onion, 1 to 1.5kg of vinegar, 1 to 1.5kg of chili oil, 1 to 1.5kg of sesame oil, 1 to 1.5kg of garlic bulb, 220 to 250g of Sichuan peppercorn, 450 to 500g of chili powder, 500 to 550g of bruised ginger, 150 to 160g of cassia bark, 1 to 1.2kg of refined salt and 200 to 220g of gourmet powder. In the savory hot wild perilla sauce, the perilla is quite savory, and the sauce mainly made of the perilla is more fresh and fragrant and can be used as a seasoning, a soup base and the like in cooking.
Description
Technical field the present invention relates to the peppery wild purple perilla sauce of a kind of perfume (or spice).
South area, background technology Anhui, wild purple perilla is a kind of common plant, and is visible everywhere, the fresh amount of searching for food of people all seldom, so the present invention makes sauce with wild purple perilla, unique flavor can eat throughout the year.
Summary of the invention the object of the invention has provided the peppery wild purple perilla sauce of a kind of perfume (or spice).
Scheme is following: wild purple perilla 24-25kg, little red sharp green pepper 5.8-6kg, onion 1.2-1.5kg, vinegar 1-1.5kg, chilli oil 1-1.5kg, sesame oil 1-1.5kg, head of garlic 1-1.5kg, Chinese prickly ash 220-250g, chilli powder 450-500g, bruised ginger 500-550g, cassia bark 150-160g, refined salt 1-1.2kg, monosodium glutamate 200-220g.
Preparation method: above-mentioned other component is mixed, be encased in the container of sealing, pickle and to open direct eating a week.
The specific embodiment
Embodiment 1:
Wild purple perilla 24-25kg, little red sharp green pepper 5.8-6kg, onion 1.2-1.5kg, vinegar 1-1.5kg, chilli oil 1-1.5kg, sesame oil 1-1.5kg, head of garlic 1-1.5kg, Chinese prickly ash 220-250g, chilli powder 450-500g, bruised ginger 500-550g, cassia bark 150-160g, refined salt 1-1.2kg, monosodium glutamate 200-220g.
Preparation method's again
Embodiment 2:
Wild purple perilla 24kg, little red sharp green pepper 5.8kg, onion 1.2kg, vinegar 1kg, chilli oil 1kg, sesame oil 1kg, head of garlic 1kg, Chinese prickly ash 220g, chilli powder 450g, bruised ginger 500g, cassia bark 150g, refined salt 1kg, monosodium glutamate 200g.
Preparation method's again.
Claims (2)
1. peppery wild purple perilla sauce of perfume (or spice) is characterized in that comprising following component:
Wild purple perilla 24-25kg, little red sharp green pepper 5.8-6kg, onion 1.2-1.5kg, vinegar 1-1.5kg, chilli oil 1-1.5kg, sesame oil 1-1.5kg, head of garlic 1-1.5kg, Chinese prickly ash 220-250g, chilli powder 450-500g, bruised ginger 500-550g, cassia bark 150-160g, refined salt 1-1.2kg, monosodium glutamate 200-220g.
2. the peppery wild purple perilla sauce of above-mentioned perfume (or spice) according to claim 1 is characterized in that comprising following component: wild purple perilla 24kg, little red sharp green pepper 5.8kg, onion 1.2kg, vinegar 1kg, chilli oil 1kg, sesame oil 1kg, head of garlic 1kg, Chinese prickly ash 220g, chilli powder 450g, bruised ginger 500g, cassia bark 150g, refined salt 1kg, monosodium glutamate 200g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101802496A CN102687849A (en) | 2012-05-24 | 2012-05-24 | Savory hot wild perilla sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101802496A CN102687849A (en) | 2012-05-24 | 2012-05-24 | Savory hot wild perilla sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102687849A true CN102687849A (en) | 2012-09-26 |
Family
ID=46853735
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101802496A Pending CN102687849A (en) | 2012-05-24 | 2012-05-24 | Savory hot wild perilla sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102687849A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103181530A (en) * | 2013-04-10 | 2013-07-03 | 大连民族学院 | Perilla frutescens leaf dish and method for processing same |
| CN103478688A (en) * | 2013-09-06 | 2014-01-01 | 贵州大学 | Perilla frutescens salad dressing and preparation method thereof |
| CN104273517A (en) * | 2014-10-29 | 2015-01-14 | 潘剑 | Chilli sauce and making method thereof |
| CN104323209A (en) * | 2014-11-25 | 2015-02-04 | 吉林工商学院 | Preparation method of fermented flavored perilla frutescens paste |
| CN105831702A (en) * | 2016-04-05 | 2016-08-10 | 湖南农业大学 | Manufacture method of perilla frutescens non-fermentation type chili sauce |
| CN108651971A (en) * | 2018-05-16 | 2018-10-16 | 佛山市禅城区维凌食品有限公司 | A kind of formula and preparation method of purple perilla jam |
| CN113712186A (en) * | 2021-08-23 | 2021-11-30 | 贵州愉见李食品有限公司 | Black tea perilla sauce and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101647545A (en) * | 2009-08-31 | 2010-02-17 | 吴晓林 | Preparation method of instant seasoning bud seedling dishes |
| CN102077961A (en) * | 2009-11-30 | 2011-06-01 | 尚德彦 | Perilla pickle |
-
2012
- 2012-05-24 CN CN2012101802496A patent/CN102687849A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101647545A (en) * | 2009-08-31 | 2010-02-17 | 吴晓林 | Preparation method of instant seasoning bud seedling dishes |
| CN102077961A (en) * | 2009-11-30 | 2011-06-01 | 尚德彦 | Perilla pickle |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103181530A (en) * | 2013-04-10 | 2013-07-03 | 大连民族学院 | Perilla frutescens leaf dish and method for processing same |
| CN103478688A (en) * | 2013-09-06 | 2014-01-01 | 贵州大学 | Perilla frutescens salad dressing and preparation method thereof |
| CN104273517A (en) * | 2014-10-29 | 2015-01-14 | 潘剑 | Chilli sauce and making method thereof |
| CN104323209A (en) * | 2014-11-25 | 2015-02-04 | 吉林工商学院 | Preparation method of fermented flavored perilla frutescens paste |
| CN104323209B (en) * | 2014-11-25 | 2016-01-20 | 吉林工商学院 | A kind of preparation method of ferment local-flavor purple perilla jam |
| CN105831702A (en) * | 2016-04-05 | 2016-08-10 | 湖南农业大学 | Manufacture method of perilla frutescens non-fermentation type chili sauce |
| CN108651971A (en) * | 2018-05-16 | 2018-10-16 | 佛山市禅城区维凌食品有限公司 | A kind of formula and preparation method of purple perilla jam |
| CN113712186A (en) * | 2021-08-23 | 2021-11-30 | 贵州愉见李食品有限公司 | Black tea perilla sauce and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120926 |
|
| WD01 | Invention patent application deemed withdrawn after publication |