CN105995937A - Canned chili sauce for Korean kimchi - Google Patents

Canned chili sauce for Korean kimchi Download PDF

Info

Publication number
CN105995937A
CN105995937A CN201610376156.9A CN201610376156A CN105995937A CN 105995937 A CN105995937 A CN 105995937A CN 201610376156 A CN201610376156 A CN 201610376156A CN 105995937 A CN105995937 A CN 105995937A
Authority
CN
China
Prior art keywords
parts
vinegar
canned food
salt
chilli sauce
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
CN201610376156.9A
Other languages
Chinese (zh)
Inventor
罗小东
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.)
Sichuan Province Hui Spring Tinned Food Co Ltd
Original Assignee
Sichuan Province Hui Spring Tinned Food 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 Sichuan Province Hui Spring Tinned Food Co Ltd filed Critical Sichuan Province Hui Spring Tinned Food Co Ltd
Priority to CN201610376156.9A priority Critical patent/CN105995937A/en
Publication of CN105995937A publication Critical patent/CN105995937A/en
Pending legal-status Critical Current

Links

Abstract

The invention relates to a condiment and a making method thereof, in particular to a canned chili sauce for Korean kimchi, and belongs to the technical field of production of condiments. The canned chili sauce for Korean kimchi is characterized by being prepared from the following raw materials in parts by weight: 15-36 parts of bean paste, 10-16 parts of glutinous rice flour, 8-16 parts of white granulated sugar, 5-15 parts of hot pepper powder, 55-75 parts of salad oil, 2-5 parts of salt, 1-5 parts of vinegar, 2-6 parts of pumpkin seeds, 1-5 parts of apples, 3-9 parts of a fish sauce and 2-6 parts of pears.

Description

Korean style Pickles chilli sauce canned food
Technical field
The present invention relates to a kind of flavoring agent and preparation method thereof, it is more particularly related to Korean style Pickles chilli sauce tank Head, belongs to production of condiments technical field.
Background technology
Fructus Capsici, Solanaceae, Capsicum, be 1 year or limited herbaceos perennial.Fruit generally in cone or Long Circle, It is green during immaturity, after maturation, becomes cerise, green or purple, most commonly seen with redness.The fruit of Fructus Capsici contains because of peel Capsaicin is had to have pungent, can appetite stimulator.In Fructus Capsici, ascorbic content occupies first in vegetable, originates in Mexico, bright Towards incoming China in the last years of a dynasty or reign.Also viewing and admiring green pepper, circular, inedible, color has redness, purple etc..Fructus Capsici sauce is to compare on dining table Common flavoring agent, there is different lacol flavor Fructus Capsici sauce in each area.
State Intellectual Property Office discloses Publication No. CN103734685A in 2014.4.23, entitled " a kind of red Oil chilli sauce and preparation method thereof " invention, a kind of red oil chili sauce of this disclosure of the invention and preparation method thereof, a kind of chilli oil is peppery Green pepper sauce bag includes following component: chilli, vegetable oil, cube meat, monosodium glutamate, white sugar, Sal, Rhizoma Zingiberis Recens, Fructus Piperis powder, sweet beans, Semen arachidis hypogaeae, sesame Fiber crops;Described red oil chili sauce preparation method comprises the following steps: step 1: the process of material;Step 2: tentatively stir-fry;Step 3: heating stir-fries;Step 4: seasoning takes the dish out of the pot.
It is many to there is water in above-mentioned Fructus Capsici sauce of the prior art, has a poor flavour, the inappropriate problem of the degree of saltiness.
Summary of the invention
Present invention seek to address that the problem of Fructus Capsici sauce flavoring agent in prior art, it is provided that Korean style Pickles chilli sauce canned food, this Korea Spro Formula Fructus Capsici sauce formula is reasonable, flavor coordination, and the fresh perfume (or spice) of local flavor is salubrious, highlights the coordination compound taste of multiple taste.
In order to realize foregoing invention purpose, its concrete technical scheme is as follows:
Korean style Pickles chilli sauce canned food, it is characterised in that: include following raw materials by weight:
Broad bean paste 15-36 part
Glutinous rice flour 10-16 part
White sugar 8-16 part
Paprika 5-15 part
Salad oil 55-75 part
Salt 2-5 part
Vinegar 1-5 part
Semen Cucurbitae 2-6 part
Fructus Mali pumilae 1-5 part
Fish juice 3-9 part
Pear 2-6 part.
Described Korean style Pickles chilli sauce canned food, it is characterised in that: include following raw materials by weight:
Broad bean paste 36 parts
Glutinous rice flour 16 parts
White sugar 16 parts
Paprika 15 parts
Salad oil 75 parts
Salt 5 parts
Vinegar 5 parts
Semen Cucurbitae 6 parts
Fructus Mali pumilae 5 parts
Fish juice 9 parts
Pear 6 parts.
Described Korean style Pickles chilli sauce canned food, it is characterised in that: include following raw materials by weight:
Broad bean paste 15 parts
Glutinous rice flour 10 parts
White sugar 8 parts
Paprika 5 parts
Salad oil 55 parts
Salt 2 parts
Vinegar 1 part
Semen Cucurbitae 2 parts
Fructus Mali pumilae 1 part
Fish juice 3 parts
Pear 2 parts.
Described vinegar is white vinegar.
The Advantageous Effects that the present invention brings:
The present invention solves chili sauce, and to there is water many, the inharmonic problem of local flavor.The present invention uses bubble Fructus Capsici and Capsicum annuum L. Coordinating, in conjunction with the raw material of other specified quantitatives, the most additionally add water, coordinate rationally, flavor coordination, the fresh perfume (or spice) of local flavor is salubrious, highlights The coordination compound taste of multiple taste.
Detailed description of the invention:
Embodiment 1:
Korean style Pickles chilli sauce canned food, it is characterised in that: include following raw materials by weight:
Broad bean paste 15-36 part
Glutinous rice flour 10-16 part
White sugar 8-16 part
Paprika 5-15 part
Salad oil 55-75 part
Salt 2-5 part
Vinegar 1-5 part
Semen Cucurbitae 2-6 part
Fructus Mali pumilae 1-5 part
Fish juice 3-9 part
Pear 2-6 part.
Described vinegar is white vinegar.
Embodiment 2:
Korean style Pickles chilli sauce canned food, it is characterised in that: include following raw materials by weight:
Broad bean paste 36 parts
Glutinous rice flour 16 parts
White sugar 16 parts
Paprika 15 parts
Salad oil 75 parts
Salt 5 parts
Vinegar 5 parts
Semen Cucurbitae 6 parts
Fructus Mali pumilae 5 parts
Fish juice 9 parts
Pear 6 parts.
Described vinegar is white vinegar.
Embodiment 3:
Korean style Pickles chilli sauce canned food, it is characterised in that: include following raw materials by weight:
Broad bean paste 15 parts
Glutinous rice flour 10 parts
White sugar 8 parts
Paprika 5 parts
Salad oil 55 parts
Salt 2 parts
Vinegar 1 part
Semen Cucurbitae 2 parts
Fructus Mali pumilae 1 part
Fish juice 3 parts
Pear 2 parts.
Described vinegar is white vinegar.

Claims (4)

1. Korean style Pickles chilli sauce canned food, it is characterised in that: include following raw materials by weight:
Broad bean paste 15-36 part
Glutinous rice flour 10-16 part
White sugar 8-16 part
Paprika 5-15 part
Salad oil 55-75 part
Salt 2-5 part
Vinegar 1-5 part
Semen Cucurbitae 2-6 part
Fructus Mali pumilae 1-5 part
Fish juice 3-9 part
Pear 2-6 part.
Korean style Pickles chilli sauce canned food the most according to claim 1, it is characterised in that: include following in parts by weight former Material:
Broad bean paste 36 parts
Glutinous rice flour 16 parts
White sugar 16 parts
Paprika 15 parts
Salad oil 75 parts
Salt 5 parts
Vinegar 5 parts
Semen Cucurbitae 6 parts
Fructus Mali pumilae 5 parts
Fish juice 9 parts
Pear 6 parts.
Korean style Pickles chilli sauce canned food the most according to claim 1, it is characterised in that: include following in parts by weight former Material:
Broad bean paste 15 parts
Glutinous rice flour 10 parts
White sugar 8 parts
Paprika 5 parts
Salad oil 55 parts
Salt 2 parts
Vinegar 1 part
Semen Cucurbitae 2 parts
Fructus Mali pumilae 1 part
Fish juice 3 parts
Pear 2 parts.
Korean style Pickles chilli sauce canned food the most according to claim 1, it is characterised in that: described vinegar is white vinegar.
CN201610376156.9A 2016-05-31 2016-05-31 Canned chili sauce for Korean kimchi Pending CN105995937A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610376156.9A CN105995937A (en) 2016-05-31 2016-05-31 Canned chili sauce for Korean kimchi

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610376156.9A CN105995937A (en) 2016-05-31 2016-05-31 Canned chili sauce for Korean kimchi

Publications (1)

Publication Number Publication Date
CN105995937A true CN105995937A (en) 2016-10-12

Family

ID=57091948

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610376156.9A Pending CN105995937A (en) 2016-05-31 2016-05-31 Canned chili sauce for Korean kimchi

Country Status (1)

Country Link
CN (1) CN105995937A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106616872A (en) * 2016-12-07 2017-05-10 常亚威 South-Korea-style Zanthoxylum schinifolium-chili sauce and production method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102919822A (en) * 2012-12-05 2013-02-13 晓健科技(大连)有限公司 Traditional chili sauce and preparation method thereof
CN104489614A (en) * 2014-11-21 2015-04-08 天津天绿健科技有限公司 A hot and spicy sauce and a preparation method thereof
CN104738570A (en) * 2013-12-27 2015-07-01 青岛休闲食品有限公司 Korean chilli sauce
CN104905221A (en) * 2015-05-18 2015-09-16 南乐县道德金农产品开发有限公司 Chili sauce and production method thereof
CN105581317A (en) * 2015-12-23 2016-05-18 成都汇安捷伦科技有限公司 Korean chili sauce and making method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102919822A (en) * 2012-12-05 2013-02-13 晓健科技(大连)有限公司 Traditional chili sauce and preparation method thereof
CN104738570A (en) * 2013-12-27 2015-07-01 青岛休闲食品有限公司 Korean chilli sauce
CN104489614A (en) * 2014-11-21 2015-04-08 天津天绿健科技有限公司 A hot and spicy sauce and a preparation method thereof
CN104905221A (en) * 2015-05-18 2015-09-16 南乐县道德金农产品开发有限公司 Chili sauce and production method thereof
CN105581317A (en) * 2015-12-23 2016-05-18 成都汇安捷伦科技有限公司 Korean chili sauce and making method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106616872A (en) * 2016-12-07 2017-05-10 常亚威 South-Korea-style Zanthoxylum schinifolium-chili sauce and production method thereof

Similar Documents

Publication Publication Date Title
RU2258429C2 (en) Fruit-and-vegetable spice sauce
RU2300275C1 (en) Method for manufacturing canned food "fish roasted with cabbage in tomato sauce"
RU2312551C1 (en) Method for manufacturing canned food "jack mackerel in sorrel sauce"
CN104187529B (en) A kind of convenience type tomato Fish in Sour Soup condiment and preparation method thereof
CN101999705B (en) Fish food and making method thereof
CN104187574B (en) A kind of ginger juice sword bean less salt sauce and preparation method thereof
RU2292784C1 (en) Canned goods from fish and vegetables
CN103989145B (en) Chicken hot and spicy sauce and preparation method thereof
CN101152001A (en) Flavour potherb pickled product and method for preparing the same
CN101828725B (en) Shrimp food and production method thereof
CN103652822A (en) Chilli sauce and preparation method thereof
CN103300337B (en) Formula of zao pepper and processing method of zao pepper
CN104366385A (en) Processing method of multi-flavor health-care composite pickled Zanthoxylum bungeanum bud and leaf and root vegetable
CN104381853A (en) Appetizing and spleen-tonifying purple sweet potato noodles and preparation method thereof
CN104921117A (en) Fruit and vegetable fermented compound seasoning preparation method
CN103251024A (en) Fruit and vegetable compound seasoning and production method thereof
CN102630928B (en) Edible mushroom flavor paste and production method thereof
CN105265589A (en) Dried fish bean curd preparing method
CN103652774A (en) Seafood flavor seasoning capable of being used for brewing drink
CN101336683B (en) Dandan instant noodle
CN105341818A (en) Spicy radishes and preparation method thereof
CN102630987B (en) Instant soup and preparation method thereof
CN103621948A (en) Nutritional lentinula edodes pickled vegetables and preparation method thereof
CN101791135B (en) Shellfish food and preparation method thereof
KR20120129131A (en) Manufacture method of broth for gruel

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20161012

RJ01 Rejection of invention patent application after publication