CN104381969A - Bamboo shoot chilli sauce - Google Patents

Bamboo shoot chilli sauce Download PDF

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Publication number
CN104381969A
CN104381969A CN201410595344.1A CN201410595344A CN104381969A CN 104381969 A CN104381969 A CN 104381969A CN 201410595344 A CN201410595344 A CN 201410595344A CN 104381969 A CN104381969 A CN 104381969A
Authority
CN
China
Prior art keywords
parts
chilli sauce
bamboo shoot
bamboo shoots
product
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
CN201410595344.1A
Other languages
Chinese (zh)
Inventor
张鹏
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to CN201410595344.1A priority Critical patent/CN104381969A/en
Publication of CN104381969A publication Critical patent/CN104381969A/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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)

Abstract

The invention discloses a bamboo shoot chilli sauce. The bamboo shoot chilli sauce is characterized by comprising the following substances in parts by weight: 35-45 parts of bamboo shoots, 25-30 parts of black beans, 11-16 parts of mung beans, 9-14 parts of peanuts, 5-9 parts of barbary wolfberry fruit, 1-3 parts of vegetable protein powder, 3-6 parts of cooking wine, 1-2 parts of common macrocarpium fruit, 2-6 parts of Chinese herbaceous peony, 25-35 parts of chillies, 3-6 parts of sunflower seed oil and 8-10 parts of salt. The product has the advantage of no toxicity or side effects, organically combines pure natural plant foods, is scientific in preparation, achieves zero pollution and zero addition, and does not contain additives, such as catalysts and preservatives. A product has the advantages of simple preparation method, good health care effects and low cost.

Description

A kind of bamboo shoots thick chilli sauce
Technical field
The present invention relates to a kind of bamboo shoots thick chilli sauce.
Background technology
Thick chilli sauce is flavouring more common on dining table, and there is different lacol flavor thick chilli sauce in each area.The thick chilli sauce that general making is traditional is that capsicum is put in pot, and fry fragrant, be crushed into powder, add Chinese prickly ash end, garlic etc. stir.Because modern has pursuance to Food Diversity, the thick chilli sauce much with novelty starts fashionable, as beef chili paste, chicken thick chilli sauce, precious jade post thick chilli sauce etc.And some producer on the market, in order to shorten the thick chilli sauce brew time and the holding time longer, add catalyst and anticorrisive agent, it is healthy that Long-Time Service affects consumer.So one is neither containing catalyst and anticorrisive agent, the thick chilli sauce can breaking through again traditional manufacturing technique becomes the subject under discussion discussed warmly.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of bamboo shoots thick chilli sauce.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
A kind of bamboo shoots thick chilli sauce, is characterized in that, comprise the material of following parts by weight: bamboo shoots 35-45 part, black soya bean 25-30 part, mung bean 11-16 part, peanut 9-14 part, fruit of Chinese wolfberry 5-9 part, plant protein powder 1-3 part, cooking wine 3-6 part, Fructus Corni 1-2 part, Chinese herbaceous peony 2-6 part, capsicum 25-35 part, sunflower oil 3-6 part, salt 8-10 part.
Product of the present invention has the advantage had no side effect, and selects pure natural plant food to organically combine, and science is prepared, no pollution, and zero adds, the additive such as catalyst-free and anticorrisive agent; Product preparation method is simple, good health care effect, cost are low.
Detailed description of the invention
Embodiment 1
A kind of bamboo shoots thick chilli sauce, is characterized in that, comprise the material of following parts by weight: bamboo shoots 35-45 part, black soya bean 25-30 part, mung bean 11-16 part, peanut 9-14 part, fruit of Chinese wolfberry 5-9 part, plant protein powder 1-3 part, cooking wine 3-6 part, Fructus Corni 1-2 part, Chinese herbaceous peony 2-6 part, capsicum 25-35 part, sunflower oil 3-6 part, salt 8-10 part.

Claims (1)

1. a bamboo shoots thick chilli sauce, is characterized in that, comprises the material of following parts by weight: bamboo shoots 35-45 part, black soya bean 25-30 part, mung bean 11-16 part, peanut 9-14 part, fruit of Chinese wolfberry 5-9 part, plant protein powder 1-3 part, cooking wine 3-6 part, Fructus Corni 1-2 part, Chinese herbaceous peony 2-6 part, capsicum 25-35 part, sunflower oil 3-6 part, salt 8-10 part.
CN201410595344.1A 2014-10-30 2014-10-30 Bamboo shoot chilli sauce Pending CN104381969A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410595344.1A CN104381969A (en) 2014-10-30 2014-10-30 Bamboo shoot chilli sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410595344.1A CN104381969A (en) 2014-10-30 2014-10-30 Bamboo shoot chilli sauce

Publications (1)

Publication Number Publication Date
CN104381969A true CN104381969A (en) 2015-03-04

Family

ID=52600017

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410595344.1A Pending CN104381969A (en) 2014-10-30 2014-10-30 Bamboo shoot chilli sauce

Country Status (1)

Country Link
CN (1) CN104381969A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104921084A (en) * 2015-06-01 2015-09-23 滁州市百年食品有限公司 Yin-nourishing and eyesight-improving pollen chilli paste and preparation method thereof
CN104921077A (en) * 2015-05-26 2015-09-23 合肥市龙乐食品有限公司 Chicken chili sauce and preparation method thereof
CN104921074A (en) * 2015-05-26 2015-09-23 合肥市龙乐食品有限公司 Cashew nut peanut chili paste and a preparation method thereof

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104041799A (en) * 2014-06-30 2014-09-17 邓天华 Bamboo sprout chili sauce and preparation method thereof

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104041799A (en) * 2014-06-30 2014-09-17 邓天华 Bamboo sprout chili sauce and preparation method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104921077A (en) * 2015-05-26 2015-09-23 合肥市龙乐食品有限公司 Chicken chili sauce and preparation method thereof
CN104921074A (en) * 2015-05-26 2015-09-23 合肥市龙乐食品有限公司 Cashew nut peanut chili paste and a preparation method thereof
CN104921084A (en) * 2015-06-01 2015-09-23 滁州市百年食品有限公司 Yin-nourishing and eyesight-improving pollen chilli paste and preparation method thereof

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Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
EXSB Decision made by sipo to initiate substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20150304

RJ01 Rejection of invention patent application after publication