CN103598569A - Hot and spicy hoisinsauce - Google Patents

Hot and spicy hoisinsauce Download PDF

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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
Application number
CN201310527915.3A
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Chinese (zh)
Inventor
赵明
Original Assignee
赵明
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 赵明 filed Critical 赵明
Priority to CN201310527915.3A priority Critical patent/CN103598569A/en
Publication of CN103598569A publication Critical patent/CN103598569A/en
Pending legal-status Critical Current

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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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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

Seafood thick chilli sauce
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.
CN201310527915.3A 2013-10-31 2013-10-31 Hot and spicy hoisinsauce Pending CN103598569A (en)

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)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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

Patent Citations (3)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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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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