CN103598569A - Hot and spicy hoisinsauce - Google Patents
Hot and spicy hoisinsauce Download PDFInfo
- Publication number
- CN103598569A CN103598569A CN201310527915.3A CN201310527915A CN103598569A CN 103598569 A CN103598569 A CN 103598569A CN 201310527915 A CN201310527915 A CN 201310527915A CN 103598569 A CN103598569 A CN 103598569A
- Authority
- CN
- China
- Prior art keywords
- parts
- hot
- spicy
- hoisin sauce
- kilograms
- 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 claims abstract description 16
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 13
- 240000002234 Allium sativum Species 0.000 claims abstract description 6
- 241000238366 Cephalopoda Species 0.000 claims abstract description 6
- 241000238557 Decapoda Species 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 235000004611 garlic Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 235000020637 scallop Nutrition 0.000 claims abstract description 6
- 244000056139 Brassica cretica Species 0.000 claims abstract description 5
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 5
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract description 5
- 244000068988 Glycine max Species 0.000 claims abstract description 5
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 5
- 241000237509 Patinopecten sp. Species 0.000 claims abstract description 5
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 5
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 5
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 5
- 235000010460 mustard Nutrition 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 235000014102 seafood Nutrition 0.000 claims description 7
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 240000000599 Lentinula edodes Species 0.000 abstract 1
- 235000001715 Lentinula edodes Nutrition 0.000 abstract 1
- 230000002421 anti-septic effect Effects 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 235000019604 hot taste sensations Nutrition 0.000 abstract 1
- 210000003205 muscle Anatomy 0.000 abstract 1
- 235000019654 spicy taste Nutrition 0.000 abstract 1
- 241000237503 Pectinidae Species 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a hot and spicy hoisin sauce. The hot and spicy hoisin sauce comprises following raw materials, by weight, 20 to 40 parts of scallop muscle, 20 to 40 parts of squid tentacle, 10 to 20 parts of hot red pepper, 10 to 20 parts of dried small shrimp, 10 to 20 parts of fermented soya bean, 5 to 10 parts of Chinese prickly ash, 5 to 10 parts of mustard, 5 to 10 parts of shiitake, 5 to 10 parts of white sugar, 5 to 10 parts of monosodium glutamate, 2 to 5 parts of ginger, 5 to 10 parts of sesame, 10 to 20 parts of garlic and 30 to 50 parts of edible oil. The hot and spicy hoisin sauce possesses advantages such as delicious taste, appropriate hot and spicy taste, high nutritive value, and relatively long storage time; and the hot and spicy hoisin sauce contains no antiseptic.
Description
technical field:
The present invention relates to flavouring, particularly seafood thick chilli sauce.
background technology:
Thick chilli sauce is that people are at table or cook the flavoring products of often commonly using.At present, the thick chilli sauce on market is mostly to take the thick chilli sauce that pimiento is processed into as the fried mistake of main warp.Yet such thick chilli sauce taste pungent does not but have any nutritive value.
the content of invention:
Object of the present invention is exactly a kind of seafood thick chilli sauce providing in order to overcome too peppery, the nonnutritive value of existing thick chilli sauce taste.
the technical solution used in the present invention is as follows:
Seafood thick chilli sauce is to be made by the raw material of following weight proportion: scallop 20-40, squid palpus 20-40, pimiento 10-20, dried small shrimp 10-20, fermented soya bean 10-20, Chinese prickly ash 5-10, mustard 5-10, mushroom 5-10, white sugar 5-10, monosodium glutamate 5-10, ginger 2-5, sesame 5-10, garlic 10-20, edible oil 30-50.
The present invention have advantages of delicious flavour, fragrant peppery suitable, be of high nutritive value, longer containing anticorrisive agent, period of storage.
the specific embodiment one:
Seafood thick chilli sauce is to be made by the raw material of following weight proportion: 30 kilograms of scallops, 30 kilograms of squid palpuses, 10 kilograms of pimientos, 10 kilograms, dried small shrimp, 10 kilograms, fermented soya bean, 6 kilograms, Chinese prickly ash, 5 kilograms, mustard, 5 kilograms, mushroom, 6 kilograms of white sugar, 5 kilograms of monosodium glutamates, 2 kilograms, ginger, 5 kilograms of sesames, 10 kilograms, garlic, 30 kilograms of edible oils.
Make seafood thick chilli sauce and be divided into following step:
1, according to weight proportion, be ready to above-mentioned raw material.
2, by above-mentioned scallop, squid palpus, dried small shrimp, mushroom, ginger, garlic is cleaned and be put in clear water and soak 1 hour, then they are minced.
3 put into above-mentioned pimiento, Chinese prickly ash, fermented soya bean, sesame, white sugar and the ginger mincing, garlic to eat at pot fried 10 minutes, again the scallop mincing, squid palpus, dried small shrimp, mushroom are stir-fried, after stir-frying 20 minutes, put into white sugar, monosodium glutamate, mustard and again stir-fry, after stir-frying evenly, pack bottle into.
Claims (1)
1. seafood thick chilli sauce, is to be made by the raw material of following weight proportion: scallop 20-40, squid palpus 20-40, pimiento 10-20, dried small shrimp 10-20, fermented soya bean 10-20, Chinese prickly ash 5-10, mustard 5-10, mushroom 5-10, white sugar 5-10, monosodium glutamate 5-10, ginger 2-5, sesame 5-10, garlic 10-20, edible oil 30-50.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310527915.3A CN103598569A (en) | 2013-10-31 | 2013-10-31 | Hot and spicy hoisinsauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310527915.3A CN103598569A (en) | 2013-10-31 | 2013-10-31 | Hot and spicy hoisinsauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103598569A true CN103598569A (en) | 2014-02-26 |
Family
ID=50116883
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310527915.3A Pending CN103598569A (en) | 2013-10-31 | 2013-10-31 | Hot and spicy hoisinsauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103598569A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207071A (en) * | 2014-07-21 | 2014-12-17 | 安徽省思杰食品有限公司 | Sauce-taste flavoring powder with squid and processing method thereof |
| CN104366442A (en) * | 2014-11-24 | 2015-02-25 | 温州星贝海藻食品有限公司 | Production method of hoisin sauce |
| CN104643023A (en) * | 2015-02-04 | 2015-05-27 | 张翔 | Hoisin sauce |
| CN105433340A (en) * | 2015-11-27 | 2016-03-30 | 张家港市桃源食品有限公司 | Chili sauce containing shiitake mushrooms and kelp and preparation method of chili sauce |
| CN105942464A (en) * | 2016-05-10 | 2016-09-21 | 浙江海洋大学 | Pungent and spicy seafood sauce and processing technology thereof |
| CN108030061A (en) * | 2017-12-21 | 2018-05-15 | 郑雨佳 | A kind of preparation method of dried small shrimp preserved black bean chilli paste |
| CN108567132A (en) * | 2018-04-24 | 2018-09-25 | 林惠 | A kind of seafood fermented soya bean sauce and preparation method thereof |
| CN110292165A (en) * | 2019-08-19 | 2019-10-01 | 徐铭 | A kind of production method of genuine healthy thick chilli sauce |
| CN112617172A (en) * | 2021-01-13 | 2021-04-09 | 贵州远鸿生物有限公司 | Sour and spicy sauce and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101040707A (en) * | 2006-03-24 | 2007-09-26 | 吴群澄 | Method for producing hot pepper sauce for the quick-fried seafood and scallions |
| CN102090618A (en) * | 2010-12-31 | 2011-06-15 | 孙青社 | Scallop jam and processing method thereof |
| CN103099186A (en) * | 2012-11-15 | 2013-05-15 | 柳州市京阳节能科技研发有限公司 | Fragrant spicy and hot seafood sauce |
-
2013
- 2013-10-31 CN CN201310527915.3A patent/CN103598569A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101040707A (en) * | 2006-03-24 | 2007-09-26 | 吴群澄 | Method for producing hot pepper sauce for the quick-fried seafood and scallions |
| CN102090618A (en) * | 2010-12-31 | 2011-06-15 | 孙青社 | Scallop jam and processing method thereof |
| CN103099186A (en) * | 2012-11-15 | 2013-05-15 | 柳州市京阳节能科技研发有限公司 | Fragrant spicy and hot seafood sauce |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207071A (en) * | 2014-07-21 | 2014-12-17 | 安徽省思杰食品有限公司 | Sauce-taste flavoring powder with squid and processing method thereof |
| CN104366442A (en) * | 2014-11-24 | 2015-02-25 | 温州星贝海藻食品有限公司 | Production method of hoisin sauce |
| CN104366442B (en) * | 2014-11-24 | 2016-04-27 | 温州星贝海藻食品有限公司 | A kind of hoisin sauce processing method |
| CN104643023A (en) * | 2015-02-04 | 2015-05-27 | 张翔 | Hoisin sauce |
| CN105433340A (en) * | 2015-11-27 | 2016-03-30 | 张家港市桃源食品有限公司 | Chili sauce containing shiitake mushrooms and kelp and preparation method of chili sauce |
| CN105942464A (en) * | 2016-05-10 | 2016-09-21 | 浙江海洋大学 | Pungent and spicy seafood sauce and processing technology thereof |
| CN108030061A (en) * | 2017-12-21 | 2018-05-15 | 郑雨佳 | A kind of preparation method of dried small shrimp preserved black bean chilli paste |
| CN108567132A (en) * | 2018-04-24 | 2018-09-25 | 林惠 | A kind of seafood fermented soya bean sauce and preparation method thereof |
| CN110292165A (en) * | 2019-08-19 | 2019-10-01 | 徐铭 | A kind of production method of genuine healthy thick chilli sauce |
| CN112617172A (en) * | 2021-01-13 | 2021-04-09 | 贵州远鸿生物有限公司 | Sour and spicy sauce and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C05 | Deemed withdrawal (patent law before 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140226 |