CN102763838A - Chili paste - Google Patents

Chili paste Download PDF

Info

Publication number
CN102763838A
CN102763838A CN2012102963071A CN201210296307A CN102763838A CN 102763838 A CN102763838 A CN 102763838A CN 2012102963071 A CN2012102963071 A CN 2012102963071A CN 201210296307 A CN201210296307 A CN 201210296307A CN 102763838 A CN102763838 A CN 102763838A
Authority
CN
China
Prior art keywords
parts
chili paste
paste
chili
chilies
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
Application number
CN2012102963071A
Other languages
Chinese (zh)
Inventor
山国强
Original Assignee
山国强
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 山国强 filed Critical 山国强
Priority to CN2012102963071A priority Critical patent/CN102763838A/en
Publication of CN102763838A publication Critical patent/CN102763838A/en
Pending legal-status Critical Current

Links

Abstract

The invention relates to chili paste food and specifically relates to a chili paste. The chili paste is prepared by the following raw materials of, by weight, 75-85 parts of chilies, 6-8 parts of cumin, 4-6 parts of siraitia grosvenorii, 3-5 parts of editable salts, 2-4 parts of Shaoxing rice wine and 0.6-1.0 part of aspergillus. The chili paste has the advantages that the chili paste contains the siraitia grosvenorii, so that the chili paste has effects of clearing heat, detoxicating, benefiting vital energy, moistening lung and the like, besides, weight of fresh chilies occupies above 85% of total weight of the raw materials, the fresh chilies have strong taste and basically maintain organic nutritional ingredients of vitamins and the like which are contained in the fresh chilies, and the chili paste has the combined functions of vegetables and paste type foods and belongs to an organic pollution-free food.

Description

A kind of pimiento sauce
Technical field
The present invention relates to thick chilli sauce food, a kind of specifically pimiento sauce.
Background technology
Thick chilli sauce is loved by the people as a kind of appetizing food.How the thick chilli sauce of selling in the market is with capsicum dry powder, yellow bean sauce; Thick broad-bean sauce, sweet fermented flour sauce are that major ingredient is processed, and include more starch; Compositions such as grease, and vitamin content is less, these thick chilli sauce with peppery be main; The mouthfeel that lacks fresh chilli especially is difficult to the satisfied appetite of liking the crowd of edible fresh capsicum.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of fresh chilli mouthfeel heavy, the not only fragrant aquatic foods that organic nutrition component contents such as vitamin are higher but also the pimiento sauce of health care.
The technical scheme that the present invention adopts is: a kind of pimiento sauce, it is processed by the raw material of following parts by weight: capsicum 75-85 part, cumin 6-8 part, Momordica grosvenori 4-6 part, edible salt 3-5 part, shao-hsing rice wine 2-4 part, aspergillus 0.7-1.0 part.
Compare with existing various thick chilli sauce, this product contains Momordica grosvenori, and it has heat-clearing, detoxifcation; Benefit gas, moistening lung is reduced phlegm, cough-relieving; Relieving summer-heat promotes the production of body fluid, and clearing liver makes eye bright; Ease constipation, the effects such as stomach of relaxing, but the multiple disease of treating respiratory system, digestive system, the circulatory system especially all has significant curative effect to diseases such as bronchitis, acute and chronic pharyngitis, asthma, hypertension, diabetes.In addition, fresh chilli accounts for the raw material gross weight more than 85% in the pimiento sauce of the present invention, and the fresh chilli mouthfeel is dense, keeps organic nutrition compositions such as bright green pepper contained vitamin basically, has vegetables and sauce based food function concurrently, belongs to green organic food.。
The specific embodiment
Below in conjunction with embodiment the present invention is detailed.
The said this pimiento sauce of present embodiment, it is processed by the raw material of following parts by weight: 80 parts in capsicum, 7 parts of cumins, 5 parts of Momordica grosvenoris, 4 parts of edible salts, 3 parts of shao-hsing rice wine, 1 part in aspergillus.Its preparation method is:
(1) pimiento is adopted the organic capsicum of green natural of Qixian County plantation, cleans, and smashs to pieces, and is for use:
(2) Momordica grosvenori is pulverized, and is for use;
(3) cumin adopts commercially available finished product, draws broken bright capsicum with above-mentioned, Momordica grosvenori and shao-hsing rice wine, edible salt, cumin, vessel sealing and fermenting 25-50 days of going into to ferment after aspergillus mixes, pimiento sauce of the present invention.

Claims (2)

1. a pimiento sauce is characterized in that, it is processed by the raw material of following parts by weight: capsicum 75-85 part, cumin 6-8 part, Momordica grosvenori 4-6 part, edible salt 3-5 part, shao-hsing rice wine 2-4 part, aspergillus 0.7-1.0 part.
2. pimiento sauce according to claim 1 is characterized in that, it is processed by the raw material of following parts by weight: 80 parts in capsicum, 7 parts of cumins, 5 parts of Momordica grosvenoris, 4 parts of edible salts, 3 parts of shao-hsing rice wine, 1 part in aspergillus.
CN2012102963071A 2012-08-20 2012-08-20 Chili paste Pending CN102763838A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2012102963071A CN102763838A (en) 2012-08-20 2012-08-20 Chili paste

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2012102963071A CN102763838A (en) 2012-08-20 2012-08-20 Chili paste

Publications (1)

Publication Number Publication Date
CN102763838A true CN102763838A (en) 2012-11-07

Family

ID=47091599

Family Applications (1)

Application Number Title Priority Date Filing Date
CN2012102963071A Pending CN102763838A (en) 2012-08-20 2012-08-20 Chili paste

Country Status (1)

Country Link
CN (1) CN102763838A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104886426A (en) * 2015-05-16 2015-09-09 张俊辉 Processing method of momordica grosvenori jam
CN106260947A (en) * 2015-05-22 2017-01-04 贵州省遵义县贵三红食品有限责任公司 A kind of chili paste
CN107647375A (en) * 2017-08-24 2018-02-02 高伟 A kind of thick chilli sauce and preparation method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1252237A (en) * 1999-08-05 2000-05-10 蒋佃水 Spicy and hot bone paste
CN101946889A (en) * 2010-09-21 2011-01-19 张志辉 Fresh chili sauce
CN102132867A (en) * 2010-01-26 2011-07-27 邢建国 Formula for producing health-care food by utilizing sea buckthorn fruit, siraitia grosvenorii and elm seeds
CN102461875A (en) * 2010-11-12 2012-05-23 巩雪 Black soya bean cooking wine chilli sauce

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1252237A (en) * 1999-08-05 2000-05-10 蒋佃水 Spicy and hot bone paste
CN102132867A (en) * 2010-01-26 2011-07-27 邢建国 Formula for producing health-care food by utilizing sea buckthorn fruit, siraitia grosvenorii and elm seeds
CN101946889A (en) * 2010-09-21 2011-01-19 张志辉 Fresh chili sauce
CN102461875A (en) * 2010-11-12 2012-05-23 巩雪 Black soya bean cooking wine chilli sauce

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104886426A (en) * 2015-05-16 2015-09-09 张俊辉 Processing method of momordica grosvenori jam
CN106260947A (en) * 2015-05-22 2017-01-04 贵州省遵义县贵三红食品有限责任公司 A kind of chili paste
CN107647375A (en) * 2017-08-24 2018-02-02 高伟 A kind of thick chilli sauce and preparation method thereof

Similar Documents

Publication Publication Date Title
CN102754797B (en) Red date potato chips and preparation method thereof
CN104738451B (en) A kind of olive oil chili oil and preparation method
CN102028054B (en) Highland barley instant oil-tea and preparation method thereof
CN102972773B (en) Nutrition canned food and production method thereof
CN103330191A (en) Processing method of nostoc commune and mushroom nutrition powder
CN102885285A (en) Tomato chili sauce and manufacturing method thereof
CN102613467A (en) Nutrient powder containing mung bean, edible tree fungus, white fungus, lotus root and water chestnut
CN103535698A (en) Instant agaricus blazei murill needle mushrooms and production method thereof
CN102067985A (en) Chilli sauce and making process thereof
CN102763838A (en) Chili paste
CN103932134A (en) Seasoning powder packet for instant noodles
CN103519149A (en) Preparation method of sauce coprinus comatus
CN102293401A (en) Flavoring chili sauce containing black-bone silky fowl and cordyceps militaris
CN101946889A (en) Fresh chili sauce
CN104381934A (en) Pickling method for flavor radish
CN106260947A (en) A kind of chili paste
CN103783489B (en) Nutritive and health-care okra seed sauce
CN105192673A (en) Preparation method of fresh chilli sauce
CN105495493A (en) Cucurbita maxima sauce and making method thereof
CN104543771A (en) Instant noodles with tomato flavor containing potatoes and preparation method of instant noodles
CN107183648A (en) A kind of hickory chick flavoring and preparation method thereof
CN103766835A (en) Scallion juice condiment
CN105054026A (en) Nutrient composite sandwich pastry fillings
CN107865305A (en) A kind of nutrient health, the sprouted unpolished rice steamed sponge cake to look good, smell good and taste good and preparation method thereof
CN102204684A (en) Steak with low fat

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20121107

C02 Deemed withdrawal of patent application after publication (patent law 2001)