CN104738525A - Sambal chili sauce - Google Patents

Sambal chili sauce Download PDF

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Publication number
CN104738525A
CN104738525A CN201310722773.6A CN201310722773A CN104738525A CN 104738525 A CN104738525 A CN 104738525A CN 201310722773 A CN201310722773 A CN 201310722773A CN 104738525 A CN104738525 A CN 104738525A
Authority
CN
China
Prior art keywords
parts
sambal
sauce
chili sauce
dried
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
CN201310722773.6A
Other languages
Chinese (zh)
Inventor
郝永明
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.)
Qingdao Xiuxian Foods Co Ltd
Original Assignee
Qingdao Xiuxian Foods Co Ltd
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 Qingdao Xiuxian Foods Co Ltd filed Critical Qingdao Xiuxian Foods Co Ltd
Priority to CN201310722773.6A priority Critical patent/CN104738525A/en
Publication of CN104738525A publication Critical patent/CN104738525A/en
Pending legal-status Critical Current

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  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)

Abstract

The present invention discloses a sambal chili sauce whose recipe is as follows: 15 parts of sugar, 10 parts of salt, 10 parts of citrus microcarpa juice, 15 parts of cooking oil, 50 parts of belachan, 20 parts of dried shelled shrimps, 300 parts of small onions, 100 parts of garlic, 80 parts of dried chilli, 2 parts of Cymbopogon citratus, 20 parts of Alpinia galanga, 40 parts of Dioscorea Zingiberensis and 8 parts of Aleurites moluccana. The sambal chili sauce has a mellow flavor, is convenient for consumption, storage and carrying, and is suitable for matched consumption with boiled dumplings, boiled pork slices, seafood, vegetables cold and dressed with sauce, bean vermicelli and other foods.

Description

Ginseng bar thick chilli sauce
 
Technical field
The invention belongs to tartar sauce, be specifically related to a seed ginseng bar thick chilli sauce.
 
Background technology
Containing abundant vitamin C, vitamin beta carotene, folic acid, magnesium and potassium in capsicum; Capsicim in capsicum also has anti-inflammatory and antioxidation.In capsicum, ascorbic content occupies first in vegetables.Ginseng bar thick chilli sauce is the unique also modal taste of Nyonya local flavor, all can use in a lot of dish.
 
Summary of the invention
The object of the invention is to, provide a seed ginseng bar thick chilli sauce, unique flavor.
The participation of the present invention provide chili sauce, recipe is: 15 of sugar, salt, October 10 copies of acid orange juice, 15 copies of cooking oil, 50 dozens frying, 20 dried shrimp, 300 100 100 small onion, garlic, dried chili, 2 copies of citronella, 20 nan ginger, turmeric, 8 of 40 candlenut.
Ginseng provided by the invention bar thick chilli sauce, its beneficial effect is, product special flavour is strong, edible, storage, easy to carry, and being applicable to arrange in pairs or groups with the food such as boiled dumpling, boiled pork slices, seafood, cold and dressed with sauce vegetables, bean vermicelli eats.
 
Detailed description of the invention
Below in conjunction with an embodiment, ginseng bar thick chilli sauce provided by the invention is described in detail.
Embodiment
In this example, chili sauce, formula is: 15 of sugar, salt, October 10 copies of acid orange juice, 15 copies of cooking oil, 50 dozens frying, 20 dried shrimp, 300 100 100 small onion, garlic, dried chili, 2 copies of citronella, 20 nan ginger, turmeric, 8 of 40 candlenut.

Claims (1)

1. A, chili sauce, whose character is: the formula is: 15 copies of sugar, salt, October 10 acid orange juice, 15 copies of cooking oil, 50 dozens frying, 20 dried shrimp, 300 100 100 small onion, garlic, dried chili, 2 copies of citronella, 20 nan ginger, turmeric, 8 of 40 candlenut.
CN201310722773.6A 2013-12-25 2013-12-25 Sambal chili sauce Pending CN104738525A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310722773.6A CN104738525A (en) 2013-12-25 2013-12-25 Sambal chili sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310722773.6A CN104738525A (en) 2013-12-25 2013-12-25 Sambal chili sauce

Publications (1)

Publication Number Publication Date
CN104738525A true CN104738525A (en) 2015-07-01

Family

ID=53579225

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310722773.6A Pending CN104738525A (en) 2013-12-25 2013-12-25 Sambal chili sauce

Country Status (1)

Country Link
CN (1) CN104738525A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105962311A (en) * 2016-05-18 2016-09-28 必斐艾食品有限公司 Laksa sauce and preparation method thereof
CN113508891A (en) * 2021-07-22 2021-10-19 武汉朝芸科技有限公司 Spicy shrimp meat composite sauce and preparation process thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105962311A (en) * 2016-05-18 2016-09-28 必斐艾食品有限公司 Laksa sauce and preparation method thereof
CN113508891A (en) * 2021-07-22 2021-10-19 武汉朝芸科技有限公司 Spicy shrimp meat composite sauce and preparation process thereof

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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: 20150701

WD01 Invention patent application deemed withdrawn after publication