CN104687002A - Dried scallop chilli sauce - Google Patents
Dried scallop chilli sauce Download PDFInfo
- Publication number
- CN104687002A CN104687002A CN201310657540.2A CN201310657540A CN104687002A CN 104687002 A CN104687002 A CN 104687002A CN 201310657540 A CN201310657540 A CN 201310657540A CN 104687002 A CN104687002 A CN 104687002A
- Authority
- CN
- China
- Prior art keywords
- dried scallop
- chilli sauce
- sauce
- dried
- thick chilli
- 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 title claims abstract description 37
- 241000237509 Patinopecten sp. Species 0.000 title claims abstract description 33
- 235000020637 scallop Nutrition 0.000 title claims abstract description 33
- 240000004160 Capsicum annuum Species 0.000 title abstract 6
- 239000000463 material Substances 0.000 claims abstract description 10
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 238000010298 pulverizing process Methods 0.000 claims abstract description 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 29
- 239000004006 olive oil Substances 0.000 claims description 8
- 235000008390 olive oil Nutrition 0.000 claims description 8
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 239000001390 capsicum minimum Substances 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 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 description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 239000001771 mentha piperita Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000020097 white wine Nutrition 0.000 claims description 5
- 235000014102 seafood Nutrition 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 8
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 6
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 abstract description 6
- 201000010099 disease Diseases 0.000 abstract description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 5
- 241000894006 Bacteria Species 0.000 abstract description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 235000014655 lactic acid Nutrition 0.000 abstract description 4
- 239000004310 lactic acid Substances 0.000 abstract description 4
- 230000007774 longterm Effects 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 3
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 abstract description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 3
- 239000011575 calcium Substances 0.000 abstract description 3
- 229910052791 calcium Inorganic materials 0.000 abstract description 3
- 150000001720 carbohydrates Chemical class 0.000 abstract description 3
- 235000013373 food additive Nutrition 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- 229910052742 iron Inorganic materials 0.000 abstract description 3
- 239000011574 phosphorus Substances 0.000 abstract description 3
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 235000019192 riboflavin Nutrition 0.000 abstract description 3
- 229960002477 riboflavin Drugs 0.000 abstract description 3
- 239000002151 riboflavin Substances 0.000 abstract description 3
- 206010013789 Dry throat Diseases 0.000 abstract description 2
- 208000000616 Hemoptysis Diseases 0.000 abstract description 2
- 210000004204 blood vessel Anatomy 0.000 abstract description 2
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 208000002173 dizziness Diseases 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract 2
- 206010003210 Arteriosclerosis Diseases 0.000 abstract 1
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 1
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 1
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 208000011775 arteriosclerosis disease Diseases 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 201000011510 cancer Diseases 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 230000035922 thirst Effects 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 4
- 235000001465 calcium Nutrition 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
Abstract
Relating to chilli sauce making technologies, the invention particularly provides a making method for a safe and preservative-free dried scallop chilli sauce adopting natural and pollution-free chilli, dried scallop, mint leaves and other food materials, and solves the edible safety and long-term storage problems of dried scallop chilli sauce. The dried scallop chilli sauce is prepared under special conditions by pulverizing, is not added with any food additive, the food sealing itself is utilized to naturally generate lactic acid bacteria beneficial to the human body, and is convenient for long term preservation. Dried scallop is rich in protein, carbohydrate, riboflavin, calcium, phosphorus, iron and various nutrients, has the functions of enriching yin and nourishing kidney, harmonizing stomach and regulating the middle energizer, can treat dizziness, dry throat and thirst, asthenic disease and hemoptysis, weakness of spleen and stomach and other diseases, and is conducive to lowering blood pressure and cholesterol, benefiting the body and keeping fit after frequent eating. Dried scallop also has the efficacy of resisting cancer, softening blood vessels, preventing arteriosclerosis and the like.
Description
Technical field
The present invention relates to a kind of thick chilli sauce, specifically with a kind of thick chilli sauce that capsicum, dried scallop are prepared for raw material.
Background technology
The dried scallop thick chilli sauce sold in existing market is less and use various food additives more, a large amount of edible food additive can cause various disease, and, the dried scallop that dried scallop thick chilli sauce many employings southern area on the market produces, nutritive value is lower, and mouthfeel is poor, does not also have not by fermentation in addition, not containing the lactic acid bacteria useful to the person, excessive eating has certain injury to health.
Summary of the invention
The object of the invention is the dried scallop thick chilli sauce doing safety and sanitation, and containing the lactic acid bacteria useful to human body.
Technical scheme of the present invention is: a kind of dried scallop thick chilli sauce, and this dried scallop thick chilli sauce is made up of following composition according to weight ratio, capsicum 100-200 part, dried scallop 80-150 part, salty sauce 30-60 part, white wine 10-40 part, white sugar 10-50 part, ginger 10-40 part, salt 20-40 part, olive oil 10-20 part.
Preferably: dried peppermint leaf 5-10 part can also be added.
The present invention also provides a kind of preparation method of this dried scallop thick chilli sauce: comprise following steps: 1) weigh material requested according to proportioning, and clear water rinses 2-3 time, naturally dries subsequently under dustless environment; 2) various material mixed and pulverize; 3) material after pulverizing is stirred, add olive oil slow fire in cauldron and fry, cool completely
Be put into sealing in jar to deposit.
Dried scallop thick chilli sauce provided by the present invention is compared with conventional dried scallop thick chilli sauce, and unique distinction shows: adopt the local dried scallop produced to make; Be rich in the multiple nutritional components such as protein, carbohydrate, riboflavin and calcium, phosphorus, iron; Dried scallop have enriching yin and nourishing kidney and stomach adjust in function, can treat have a dizzy spell, dry throat and mouth, consumptive disease hemoptysis, the disease such as weakness of the spleen and the stomach, often eat and contribute to hypotensive, norcholesterol, help body-building; Dried scallop also has anticancer, softening blood vessel, prevents the effects such as artery sclerosis; In addition the distinctive fragrance of dried peppermint leaf, appetite can be caused to promote digestion, and this dried scallop thick chilli sauce utilizes the principle of sealing and fermenting, naturally produce the lactic acid bacteria useful to human body, solve the edible safety of dried scallop thick chilli sauce and the problem of long-term storage, enable thick chilli sauce long-term storage; In thick chillic sauce with seafood of the present invention, every 100 grams of nutritional labeling contains
Total calorie: 285 kilocalories,
Amount of total fat: 2.2 grams
Polyunsaturated fatty acid:
Monounsaturated fatty acids:
Cholesterol: 40 milligrams
Sodium salt: 1.505 grams
Carbohydrate total amount: 62.7 grams
Sugar: 25 milligrams
Protein: 36.6 grams
Calcium: 281 milligrams
Iron: 16.8 milligrams
Phosphorus: 58.5 milligrams
Zinc: 15 milligrams
Riboflavin: 21 grams
Four, specific embodiments:
The present invention first specific embodiment, a kind of dried scallop thick chilli sauce, this thick chilli sauce is made up of following composition according to weight ratio, 100 parts, capsicum, 80 parts, dried scallop, 30 parts, salty sauce, white wine 10 parts, white sugar 10 parts, ginger 10 parts, salt 20 parts, 10 parts, olive oil.
The present invention second specific embodiment, a kind of dried scallop thick chilli sauce, this thick chilli sauce is made up of following composition according to weight ratio, 200 parts, capsicum, 150 parts, dried scallop, 60 parts, salty sauce, white wine 20 parts, white sugar 40 parts, ginger 40 parts, salt 40 parts, 20 parts, olive oil, dried peppermint leaf 10 parts.
3rd specific embodiment of the present invention, a kind of dried scallop thick chilli sauce, this thick chilli sauce is made up of following composition according to weight ratio, 150 parts, capsicum, 100 parts, dried scallop, 40 parts, salty sauce, white wine 30 parts, white sugar 30 parts, ginger 20 parts, salt 30 parts, 15 parts, olive oil, dried peppermint leaf 5 parts.
When this thick chillic sauce with seafood manufactures, comprise following steps: 1) weigh material requested according to proportioning, clear water rinses 2-3 time, naturally dries subsequently under dustless environment; 2) various material mixed and pulverize; 3) material after pulverizing is stirred, add olive oil slow fire in cauldron and fry, cool completely
Be put into sealing in jar to deposit.
Claims (3)
1. a dried scallop thick chilli sauce, is characterized in that: this dried scallop thick chilli sauce is made up of following composition according to weight ratio, capsicum 100-200 part, dried scallop 80-150 part, salty sauce 30-60 part, white wine 10-40 part, white sugar 10-50 part, ginger 10-40 part, salt 20-40 part, olive oil 10-20 part.
2. thick chillic sauce with seafood as claimed in claim 1, is characterized in that: also add dried peppermint leaf 5-10 part in this thick chilli sauce.
3. the preparation method of thick chillic sauce with seafood as claimed in claim 1, is characterized in that comprising following steps: 1) weigh material requested according to proportioning, and clear water rinses 2-3 time, naturally dries subsequently under dustless environment; 2) various material mixed and pulverize; 3) material after pulverizing is stirred, add olive oil slow fire in cauldron and fry, cool completely
Be put into sealing in jar to deposit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310657540.2A CN104687002A (en) | 2013-12-09 | 2013-12-09 | Dried scallop chilli sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310657540.2A CN104687002A (en) | 2013-12-09 | 2013-12-09 | Dried scallop chilli sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104687002A true CN104687002A (en) | 2015-06-10 |
Family
ID=53334894
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310657540.2A Pending CN104687002A (en) | 2013-12-09 | 2013-12-09 | Dried scallop chilli sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104687002A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105852046A (en) * | 2016-04-15 | 2016-08-17 | 安徽华安食品有限公司 | Scallop-sturgeon seafood chilli sauce and making method |
| CN107712824A (en) * | 2017-11-06 | 2018-02-23 | 甘肃兴农辣椒产业开发有限公司 | A kind of seafood chilli sauce and preparation method thereof Preparation Method |
-
2013
- 2013-12-09 CN CN201310657540.2A patent/CN104687002A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105852046A (en) * | 2016-04-15 | 2016-08-17 | 安徽华安食品有限公司 | Scallop-sturgeon seafood chilli sauce and making method |
| CN107712824A (en) * | 2017-11-06 | 2018-02-23 | 甘肃兴农辣椒产业开发有限公司 | A kind of seafood chilli sauce and preparation method thereof Preparation Method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150610 |
|
| WD01 | Invention patent application deemed withdrawn after publication |