CN104323218A - Production of special flavor chili sauce - Google Patents

Production of special flavor chili sauce Download PDF

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CN104323218A
CN104323218A CN201410671379.9A CN201410671379A CN104323218A CN 104323218 A CN104323218 A CN 104323218A CN 201410671379 A CN201410671379 A CN 201410671379A CN 104323218 A CN104323218 A CN 104323218A
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salt
pepper
sesame
chili sauce
chaotian
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张帆
程轶群
余含露
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Anhui Normal University
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40Shell-fish
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
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Abstract

一种传统辣椒酱的特色创新及其制作方法,其属于食品加工技术领域。原料包括朝天椒、豆瓣酱、盐、巢湖干百米虾仁、菜籽油、芝麻油、大蒜、生姜、白糖、味精、芝麻;其最佳配方中朝天椒∶蚕豆酱∶食盐∶巢湖干白米虾仁配比约为16:8:1:3,其他配料按重量配比称料加入。本发明产品颜色呈红棕色,鲜艳而有光泽,不添加任何色素和防腐剂,保持了新鲜朝天椒的营养成分和香脆口感,有独特的酱香味和鲜香味,味道醇厚,口感辣爽,开胃下饭,既可作为佐餐食品又可作为调味料用于烹调加工。A characteristic innovation of traditional chili sauce and a preparation method thereof belong to the technical field of food processing. Raw materials include Chaotian pepper, bean paste, salt, Chaohu dried 100-meter shrimp, rapeseed oil, sesame oil, garlic, ginger, sugar, monosodium glutamate, and sesame; the best formula is Chaotian pepper: broad bean paste: salt: Chaohu dried white rice and shrimp The ratio is about 16:8:1:3, and other ingredients are weighed and added according to the weight ratio. The color of the product of the present invention is reddish brown, bright and shiny, does not add any pigments and preservatives, maintains the nutritional content and crispy taste of fresh chili peppers, has a unique sauce aroma and fresh aroma, mellow taste, spicy and refreshing taste, appetizing Served with rice, it can be used as a side dish or as a seasoning for cooking and processing.

Description

一种特色风味辣椒酱的制作Preparation of a special flavor chili sauce

技术领域 technical field

本发明涉及一种特色风味辣椒酱的制作,其属于食品加工技术领域。 The invention relates to the production of special flavor chili sauce, which belongs to the technical field of food processing.

背景技术 Background technique

在我国传统的饮食文化中,以辣椒作为主要原料的辣味调味品深受广大人民所喜爱。辣椒酱能够祛风散寒,舒筋活络并有杀虫、止痒等功效;目前市场上辣椒酱制品多采用干辣椒制成,强调辣味的同时忽略了新鲜辣椒独特的辣味和口感,另外口味单调,营养单一,含盐量较高,加工过程中发酵周期长,质量不稳定,而且为延长保质期添加防腐剂,不利于人体健康。 In my country's traditional food culture, the spicy condiment with capsicum as the main raw material is very popular among the people. Chili sauce can dispel wind and cold, relax tendons, and has the effects of killing insects and relieving itching. Currently, chili sauce products on the market are mostly made of dried chili peppers, which emphasizes the spiciness while ignoring the unique spiciness and taste of fresh chili peppers. In addition, the taste is monotonous, the nutrition is single, the salt content is high, the fermentation cycle is long in the processing process, the quality is unstable, and preservatives are added to prolong the shelf life, which is not conducive to human health.

发明内容 Contents of the invention

本发明的目的在于提供一种营养均衡、健康、鲜辣、爽口且具有地方特色的虾仁酱香风味的辣椒酱及其制备方法。 The object of the present invention is to provide a kind of chilli sauce with shrimp sauce flavor with balanced nutrition, healthy, fresh and spicy, refreshing and local characteristics and its preparation method.

本发明提供的特色风味辣椒酱,其特征在于:原料包括朝天椒、蚕豆酱、盐、巢湖干百米虾仁、菜籽油、麻油、大蒜、生姜、白糖、味精、芝麻;其成分比例为每500g成品中,朝天椒为167-174g,蚕豆酱为87-94g,食盐为11-18g,巢湖干百米虾仁为29-36g,菜籽油为85-90g,麻油少许,大蒜25-30g,生姜25-29g,白糖25-29g,味精4-6g,芝麻10-12g。 The special flavor chili sauce provided by the invention is characterized in that: the raw materials include chili pepper, broad bean paste, salt, Chaohu dried 100-meter shrimp, rapeseed oil, sesame oil, garlic, ginger, white sugar, monosodium glutamate, and sesame; Among the 500g finished products, there are 167-174g of Chaotian pepper, 87-94g of broad bean paste, 11-18g of table salt, 29-36g of Chaohu dried 100-meter shrimp, 85-90g of rapeseed oil, a little sesame oil, 25-30g of garlic, Ginger 25-29g, sugar 25-29g, monosodium glutamate 4-6g, sesame 10-12g.

本发明选用蚕豆酱为底酱,蚕豆酱的制备是将蚕豆和小麦面粉混合密封自然发霉。晒干后,再加入冷却后的糯米粥,按照酱盐比10:1加入食盐,冷却搅拌晾晒半个月左右制成。用此制得的特色辣椒酱蚕豆酱咸味适中,香味浓郁,口感绵长。 The present invention selects the broad bean paste as the base sauce, and the preparation of the broad bean paste is to mix the broad bean and wheat flour and seal it to mold naturally. After drying, add the cooled glutinous rice porridge, add salt according to the sauce-to-salt ratio of 10:1, cool, stir and dry for about half a month. The special chili sauce and broad bean sauce prepared by this method have moderate saltiness, strong fragrance and long mouthfeel.

本发明通过在辣椒酱中增添了干百米虾仁的成分,所选的原料中干百米虾仁为安徽巢湖本地特色虾种,一般3-6厘米,肉白籽黄,甲壳甚薄,微有棕斑。巢湖虾米具有很高的营养价值和经济价值。每百克含蛋白质47.6克、脂肪0.5克,以及大量无机盐和多种维生素。不仅提高了辣椒酱的营养成分,而且使辣椒酱的口感更鲜美。 In the present invention, ingredients of dried 100-meter shrimp are added to the chili sauce. Among the selected raw materials, the dried 100-meter shrimp is a local characteristic shrimp species in Chaohu, Anhui, generally 3-6 cm, with white flesh and yellow seeds, very thin carapace, and slightly brown spots. Chaohu dried shrimp has high nutritional value and economic value. Every hectogram contains 47.6 grams of protein, 0.5 grams of fat, and a large amount of inorganic salts and multivitamins. Not only the nutritional content of the chili sauce is improved, but also the taste of the chili sauce is more delicious.

本发明产品颜色呈红棕色,鲜艳而有光泽,不添加任何色素和防腐剂,从而进一步提高了辣酱的品质,基本保持朝天椒的营养成分,也保持了新鲜朝天椒的香脆口感,有独特的酱香味和虾仁的鲜香味,口感辣爽,促进食欲,既可作为佐餐食品又可作为调味料用于烹调做菜等过程中。底酱为发酵酱,保质时间长,从而间接地确保了制得辣椒酱的保质时间。 The color of the product of the present invention is reddish brown, bright and shiny, without adding any pigment and preservative, thereby further improving the quality of chili sauce, basically maintaining the nutritional content of chili peppers, and also maintaining the crispy taste of fresh chili peppers, which has a unique flavor. The sauce aroma and the fresh aroma of shrimp, the taste is spicy and refreshing, and it can promote appetite. It can be used as a food or as a seasoning for cooking and other processes. The base sauce is a fermented sauce with a long shelf life, thereby indirectly ensuring the shelf life of the prepared chili sauce.

本发明的制备方法:选择色泽鲜红,无霉变,无杂质,个体完好,辣味足的新鲜朝天椒。洗净后沥干,将朝天椒剔除虫蛀及霉烂部分,去柄、去蒂后,切成约1cm 小段,置于碗中,撒盐腌制2h。将姜去皮切碎,将干蒜进行剥皮,去根,剁碎。将所有原辅料进行混合炒制10min左右,搅拌均匀,趁热灌装于经过热烫的玻璃瓶中,再用麻油封口,撒上炒熟的芝麻,封盖,冷却后杀菌即得到成品。 The preparation method of the present invention: select fresh chili peppers with bright red color, no mildew, no impurities, intact individuals and sufficient spicy taste. Wash and drain, remove the moth-eaten and moldy parts of the Chaotian pepper, remove the stalk and stalk, cut into small pieces of about 1 cm, put it in a bowl, sprinkle with salt and marinate for 2 hours. Peel and chop the ginger, peel the dried garlic, remove the roots, and chop. Mix and fry all the raw and auxiliary materials for about 10 minutes, stir evenly, fill them in hot glass bottles while they are hot, seal them with sesame oil, sprinkle with fried sesame seeds, seal the lids, and sterilize after cooling to get the finished product.

具体实施方式 Detailed ways

以下是本发明的几个具体实施例,进一步说明本发明,但是本发明不仅限于此实施。 Below are several specific embodiments of the present invention, further illustrate the present invention, but the present invention is not limited to this implementation.

实施例1 Example 1

制作500g特色风味辣椒酱,由以下成分按重量配比组成,朝天椒为174g,蚕豆酱为94g,食盐为11g,巢湖干百米虾仁为36g,菜籽油为87g,芝麻油少许,大蒜29g,生姜29g,白糖29g,味精6g,芝麻12g。 Make 500g of special flavor chili sauce, which is composed of the following ingredients according to the weight ratio: Chaotian pepper is 174g, broad bean paste is 94g, salt is 11g, Chaohu dried 100-meter shrimp is 36g, rapeseed oil is 87g, a little sesame oil, garlic 29g, Ginger 29g, sugar 29g, monosodium glutamate 6g, sesame 12g.

该特色风味辣酱的具体制备方法如下: The concrete preparation method of this special flavor chili sauce is as follows:

选择色泽鲜红,无霉变,无杂质,个体完好,辣味足的新鲜朝天椒。洗净后沥干,将朝天椒剔除虫蛀及霉烂部分,去柄、去蒂后称取174g,切成约1cm 小段,置于碗中,撒11g盐腌制2h。将姜29g去皮切碎,将剥皮,去根后干蒜29g剁碎。将所有原辅料100℃左右进行混合炒制10min左右,搅拌均匀,趁热灌装于经过热烫的玻璃瓶中,撒上炒熟的芝麻12g,再用麻油封口,封盖,冷却后杀菌即得到成品。 Choose fresh Chaotian peppers with bright red color, no mildew, no impurities, intact individuals, and sufficient spicy taste. Wash and drain, remove the moth-eaten and moldy parts of Chaotian pepper, remove the stalk and stalk, weigh 174g, cut into small pieces of about 1cm, put it in a bowl, sprinkle 11g of salt and marinate for 2 hours. Peel and chop 29g of ginger, and chop 29g of dried garlic after peeling and removing the roots. Mix and fry all the raw and auxiliary materials at about 100°C for about 10 minutes, stir evenly, fill them in hot glass bottles while they are hot, sprinkle 12g of fried sesame seeds, seal the lid with sesame oil, and sterilize after cooling. to get the finished product.

实施例2 Example 2

制作500g特色风味辣椒酱,由以下成分按重量配比组成,朝天椒为167g,蚕豆酱为87g,食盐为18g,巢湖干百米虾仁为29g,菜籽油为85g,芝麻油少许,大蒜25g,生姜25g,白糖25g,味精5g,芝麻10g。 Make 500g of special flavor chili sauce, which is composed of the following ingredients according to the weight ratio: Chaotian pepper is 167g, broad bean paste is 87g, salt is 18g, Chaohu dried 100-meter shrimp is 29g, rapeseed oil is 85g, a little sesame oil, garlic 25g, Ginger 25g, sugar 25g, monosodium glutamate 5g, sesame 10g.

该特色风味辣椒酱的具体制备方法如下: The concrete preparation method of this special flavor chili sauce is as follows:

选择色泽鲜红,无霉变,无杂质,个体完好,辣味足的新鲜朝天椒。洗净后沥干,将朝天椒剔除虫蛀及霉烂部分,去柄、去蒂后称取167g,切成约1cm 小段,置于碗中,撒18g盐腌制2h。将姜25g去皮切碎,将剥皮,去根后干蒜25g剁碎。将所有原辅料100℃左右进行混合炒制10min左右,搅拌均匀,趁热灌装于经过热烫的玻璃瓶中,撒上炒熟的芝麻10g,再用麻油封口,封盖,冷却后杀菌即得到成品。 Choose fresh Chaotian peppers with bright red color, no mildew, no impurities, intact individuals, and sufficient spicy taste. Wash and drain, remove the moth-eaten and mildewed parts of Chaotian pepper, remove the stalk and stalk, weigh 167g, cut into small pieces of about 1cm, put it in a bowl, sprinkle 18g of salt and marinate for 2 hours. Peel and chop 25g of ginger, and chop 25g of dried garlic after peeling and removing the roots. Mix and fry all the raw and auxiliary materials at about 100°C for about 10 minutes, stir evenly, fill them in hot glass bottles while they are hot, sprinkle 10g of fried sesame seeds, seal them with sesame oil, seal the caps, and sterilize after cooling. to get the finished product.

Claims (11)

1.一种特色风味辣椒酱的制作,其特征在于:包括朝天椒、蚕豆酱、盐、巢湖干百米虾仁、菜籽油、麻油、大蒜、生姜、白糖、味精、芝麻;其成分比例为每500g成品中,朝天椒为167-174g,蚕豆酱为87-94g,食盐为11-18g,巢湖干百米虾仁为29-36g,菜籽油为85-90g,芝麻油少许,大蒜25-30g,生姜25-29g,白糖25-29g,味精4-6g,芝麻10-12g。 1. the making of a kind of characteristic local flavor chili sauce, it is characterized in that: comprise Chaotian pepper, broad bean paste, salt, Chaohu dried 100 rice shrimps, rapeseed oil, sesame oil, garlic, ginger, white sugar, monosodium glutamate, sesame; Its composition ratio is In every 500g finished product, there are 167-174g of Chaotian pepper, 87-94g of broad bean paste, 11-18g of table salt, 29-36g of Chaohu dried 100-meter shrimp, 85-90g of rapeseed oil, a little sesame oil, and 25-30g of garlic , ginger 25-29g, sugar 25-29g, monosodium glutamate 4-6g, sesame 10-12g. 2.根据权利要求1所述的一种特色风味辣椒酱的制作,步骤包括:选择色泽鲜红,无霉变,无杂质,个体完好,辣味足的新鲜朝天椒。 2. The making of a kind of special flavor chili sauce according to claim 1, the steps include: selecting bright red color and luster, no mildew, no impurities, individual integrity, and fresh chili peppers with enough spicy taste. 3.洗净后沥干,将朝天椒剔除虫蛀及霉烂部分,去柄、去蒂后,切成约1cm 小段,置于碗中,撒盐腌制2h。 3. Wash and drain, remove the moth-eaten and mildewed parts of Chaotian pepper, remove the stem and stem, cut into small pieces of about 1cm, put them in a bowl, sprinkle with salt and marinate for 2 hours. 4.将姜去皮切碎,将干蒜进行剥皮,去根,剁碎。 4. Peel and chop the ginger, peel the dried garlic, remove the roots, and chop. 5.将所有原辅料进行混合,100℃左右温火炒制炒制10min,搅拌均匀,趁热灌装于经过热烫的玻璃瓶中,再用芝麻油封口,撒上炒熟的芝麻,封盖,冷却后杀菌即得到成品。 5. Mix all the raw and auxiliary materials, stir-fry at about 100°C for 10 minutes, stir evenly, fill it in a hot glass bottle while it is hot, seal it with sesame oil, sprinkle with fried sesame seeds, and seal the lid , after cooling and sterilization, the finished product is obtained. 6.根据权利要求1所述的一种特色风味辣椒酱的制作,其特征在于用菜籽油100℃左右温火炒制10min,目的是蒸发出一定的水分,使物料具有一定的粘稠度,且可将辣椒、大蒜等物料中的香味和营养成分熬制出来,增加芳香气味,使味醇厚协调。 6. The production of a special-flavor chili sauce according to claim 1, characterized in that rapeseed oil is fried at a temperature of about 100°C for 10 minutes, the purpose is to evaporate a certain amount of water, so that the material has a certain viscosity , and can boil out the aroma and nutrients in pepper, garlic and other materials to increase the aroma and make the taste mellow and harmonious. 7.而且此温度可以杀灭大部分细菌,且能尽量保持产品的营养成分不流失。 7. Moreover, this temperature can kill most of the bacteria, and can try to keep the nutritional content of the product from being lost. 8.根据权利要求1所述的一种特色风味辣椒酱的制作,其特征在于所述的蚕豆酱的制备是将蚕豆和小麦面粉混合自然发酵,放在筛子用布袋密封上自然发霉。 8. The making of a kind of characteristic local flavor chili sauce according to claim 1 is characterized in that the preparation of described broad bean sauce is that broad beans and wheat flour are mixed and naturally fermented, and are placed on a sieve and sealed with a cloth bag to mold naturally. 9.晒干后,再加入冷却后的糯米粥,按照酱盐比10:1加入食盐,等充分冷却后再搅拌,晾晒半个月左右(每日都要进行充分搅拌)。 9. After drying, add the cooled glutinous rice porridge, add salt according to the sauce-to-salt ratio of 10:1, stir after fully cooling, and let it dry for about half a month (stir fully every day). 10.根据权利要求1所述的一种特色风味辣椒酱的制作,其特征在于所选的原料中干百米虾仁为安徽巢湖本地特色虾种,具有很高的营养价值和经济价值,一般3-6厘米,肉白籽黄,甲壳甚薄,微有棕斑。 10. The making of a kind of special flavor chili sauce according to claim 1 is characterized in that the dry 100-meter shrimp in the selected raw material is the local characteristic shrimp species in Chaohu, Anhui, which has very high nutritional value and economic value, generally 3 -6 cm, white flesh, yellow seeds, very thin carapace, slightly brown spots. 11.根据权利要求1所述的一种特色风味辣椒酱的制作,其特征在于未添加任何防腐剂,在冷藏条件下放置可储存6-8个月,在常温条件下放置可储存3个月左右。 11. The making of a kind of special flavor chili sauce according to claim 1, characterized in that without adding any preservatives, it can be stored for 6-8 months under refrigeration, and can be stored for 3 months under normal temperature about.
CN201410671379.9A 2014-11-21 2014-11-21 Production of special flavor chili sauce Pending CN104323218A (en)

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CN105211806A (en) * 2015-11-18 2016-01-06 湖南尔康制药股份有限公司 The method for salting of a kind of capsicum
CN105495482A (en) * 2015-12-24 2016-04-20 成都易盟数字科技发展有限公司 Pickled chili seasoning and preparation method thereof
CN105533646A (en) * 2015-12-31 2016-05-04 苗娥 Naga jolokia health-care spicy sauce and preparation method thereof
CN106262711A (en) * 2016-08-12 2017-01-04 合肥市金乡味工贸有限责任公司 A kind of fermentation pepper sauce of clearing away liver-fire
CN106820013A (en) * 2017-01-05 2017-06-13 广西金臣科技有限公司 A kind of method for salting of capsicum annum fasciculatum
CN107048214A (en) * 2017-06-06 2017-08-18 四川饭扫光食品股份有限公司 A kind of preparation method of bean paste
CN107136481A (en) * 2017-06-14 2017-09-08 罗广义 A kind of preparation method of pickled hot pepper sauce
CN107373616A (en) * 2017-08-23 2017-11-24 无为黄老头风味食品有限公司 A kind of health is healthy and strong the preparation method of thick chilli sauce
CN107692170A (en) * 2017-08-23 2018-02-16 无为黄老头风味食品有限公司 A kind of preparation method of nutrition and health care thick chilli sauce
CN109170596A (en) * 2018-09-26 2019-01-11 四川省食品发酵工业研究设计院 A kind of preparation method of the peppery beans sauce of instant butter
CN109744527A (en) * 2019-03-14 2019-05-14 楚雄高新区楚一锅餐馆 A kind of sauce of unique flavor and preparation method thereof
CN109953315A (en) * 2019-04-03 2019-07-02 黑龙江八一农垦大学 A kind of raw vegetable chili sauce and its making process
CN110800987A (en) * 2019-07-22 2020-02-18 重庆饭遭殃食品有限公司 Processing and preparation method of chili sauce
CN116918961A (en) * 2023-06-14 2023-10-24 仲恺农业工程学院 A low nitrite content Hericium chili sauce and its preparation method

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CN105211806A (en) * 2015-11-18 2016-01-06 湖南尔康制药股份有限公司 The method for salting of a kind of capsicum
CN105495482A (en) * 2015-12-24 2016-04-20 成都易盟数字科技发展有限公司 Pickled chili seasoning and preparation method thereof
CN105533646A (en) * 2015-12-31 2016-05-04 苗娥 Naga jolokia health-care spicy sauce and preparation method thereof
CN106262711A (en) * 2016-08-12 2017-01-04 合肥市金乡味工贸有限责任公司 A kind of fermentation pepper sauce of clearing away liver-fire
CN106820013A (en) * 2017-01-05 2017-06-13 广西金臣科技有限公司 A kind of method for salting of capsicum annum fasciculatum
CN107048214A (en) * 2017-06-06 2017-08-18 四川饭扫光食品股份有限公司 A kind of preparation method of bean paste
CN107136481A (en) * 2017-06-14 2017-09-08 罗广义 A kind of preparation method of pickled hot pepper sauce
CN107373616A (en) * 2017-08-23 2017-11-24 无为黄老头风味食品有限公司 A kind of health is healthy and strong the preparation method of thick chilli sauce
CN107692170A (en) * 2017-08-23 2018-02-16 无为黄老头风味食品有限公司 A kind of preparation method of nutrition and health care thick chilli sauce
CN109170596A (en) * 2018-09-26 2019-01-11 四川省食品发酵工业研究设计院 A kind of preparation method of the peppery beans sauce of instant butter
CN109744527A (en) * 2019-03-14 2019-05-14 楚雄高新区楚一锅餐馆 A kind of sauce of unique flavor and preparation method thereof
CN109953315A (en) * 2019-04-03 2019-07-02 黑龙江八一农垦大学 A kind of raw vegetable chili sauce and its making process
CN110800987A (en) * 2019-07-22 2020-02-18 重庆饭遭殃食品有限公司 Processing and preparation method of chili sauce
CN116918961A (en) * 2023-06-14 2023-10-24 仲恺农业工程学院 A low nitrite content Hericium chili sauce and its preparation method

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