CN108125214A - A kind of chutney - Google Patents
A kind of chutney Download PDFInfo
- Publication number
- CN108125214A CN108125214A CN201810196924.1A CN201810196924A CN108125214A CN 108125214 A CN108125214 A CN 108125214A CN 201810196924 A CN201810196924 A CN 201810196924A CN 108125214 A CN108125214 A CN 108125214A
- Authority
- CN
- China
- Prior art keywords
- parts
- sauce
- onion
- chutney
- cloves
- 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.)
- Withdrawn
Links
- 241000234282 Allium Species 0.000 claims abstract description 24
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 24
- 235000015067 sauces Nutrition 0.000 claims abstract description 22
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 12
- 241000287828 Gallus gallus Species 0.000 claims abstract description 12
- 240000007594 Oryza sativa Species 0.000 claims abstract description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 12
- 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 abstract description 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 12
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 12
- 238000010411 cooking Methods 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 12
- 235000021419 vinegar Nutrition 0.000 claims abstract description 12
- 239000000052 vinegar Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 10
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 230000002708 enhancing effect Effects 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000003796 beauty Effects 0.000 abstract description 3
- 230000006870 function Effects 0.000 abstract description 3
- 230000003907 kidney function Effects 0.000 abstract description 3
- 230000002265 prevention Effects 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 230000004936 stimulating effect Effects 0.000 abstract description 3
- 241000234314 Zingiber Species 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 208000020670 canker sore Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention provides a kind of chutney, is made of the raw material below according to parts by weight：6 10 parts of ginger, 48 parts of onion, 57 parts of cloves, 10 20 parts of smashed garlic, 20 30 parts of hot red pepper, 57 parts of soy sauce, column wait 6 10 parts of sauce, 48 parts of chopped spring onion, 68 parts of cooking wine, 6 10 parts of oil consumption, 10 20 parts of white sugar, 35 parts of chickens' extract, 6 10 parts of Oryza glutinosa vinegar, 13 parts of salt, 30 40 parts of clear water.The present invention makes thick chilli sauce quality, quality further be promoted, and taste is unique, and the pungent duration is long.There are enhancing renal function, spleen benefiting and stimulating the appetite, eliminating dampness to ward off the cold, reduce labor intensity, prevention is fat, the function of beauty and skin care.
Description
Technical field
The present invention relates to sauce field more particularly to a kind of chutneys.
Background technology
Occupy critical positions in sauce daily life in the minds of people, people mutton cooked in a chafing pot, eat white cut food when would generally
It is rendered palatable using sauce for food, and sauce can also play the delicate flavour of white cut, boiling food to the limit.But due to masses
Taste is not quite similar, and there are the otherness of landing pit, therefore different regions sauce is also different.Sauce on the market, although
Taste is different, and selection is various, but is more or less all added to chemical composition, is not exclusively made of pure natural material.It is eating
Used time easily generates harm, and sauce on the market pursues geavy salt simply, and people is made to occur throat inflammation, cough after eating to human body
It coughs, the symptoms such as canker sore, should not eat more.As people’s lives level improves the enhancing with health care consciousness, more food
Consumer not only pursues the convenient of food, but also has higher requirement to the safe, delicious of food, health care.
Invention content
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of chutney, make thick chilli sauce quality, quality into
One step is promoted, and taste is unique, and the pungent duration is long.There are enhancing renal function, spleen benefiting and stimulating the appetite, eliminating dampness to ward off the cold, reduce labour by force
Degree, prevention is fat, the function of beauty and skin care.
To achieve the above object, technical solution provided by the present invention is：A kind of chutney, which is characterized in that by following
It is formed according to the raw material of parts by weight：6-10 parts of ginger, 4-8 parts of onion, 5-7 parts of cloves, 10-20 parts of smashed garlic, 20-30 parts of hot red pepper,
5-7 parts of soy sauce, column wait 6-10 parts of sauce, 4-8 parts of chopped spring onion, 6-8 parts of cooking wine, 6-10 parts of oil consumption, 10-20 parts of white sugar, 3-5 parts of chickens' extract,
6-10 parts of Oryza glutinosa vinegar, 1-3 parts of salt, 30-40 parts of clear water.
Preferably, the chutney is made of the raw material below according to parts by weight：6 parts of ginger, 4 parts of onion, cloves 5
Part, 10 parts of smashed garlic, 20 parts of hot red pepper, 5 parts of soy sauce, column wait 6 parts of sauce, 4 parts of chopped spring onion, 6 parts of cooking wine, 6 parts of oil consumption, 10 parts of white sugar, chickens' extract 3
Part, 6 parts of Oryza glutinosa vinegar, 1 part of salt, 30 parts of clear water.
Preferably, the chutney is made of the raw material below according to parts by weight：8 parts of ginger, 6 parts of onion, cloves 6
Part, 15 parts of smashed garlic, 25 parts of hot red pepper, 6 parts of soy sauce, column wait 8 parts of sauce, 6 parts of chopped spring onion, 7 parts of cooking wine, 8 parts of oil consumption, 15 parts of white sugar, chickens' extract 4
Part, 8 parts of Oryza glutinosa vinegar, 2 parts of salt, 35 parts of clear water.
Preferably, the chutney is made of the raw material below according to parts by weight：10 parts of ginger, 8 parts of onion, cloves 7
Part, 20 parts of smashed garlic, 30 parts of hot red pepper, 7 parts of soy sauce, column wait 10 parts of sauce, 8 parts of chopped spring onion, 8 parts of cooking wine, 10 parts of oil consumption, 20 parts of white sugar, chicken
5 parts of essence, 10 parts of Oryza glutinosa vinegar, 3 parts of salt, 40 parts of clear water.
The present invention has the advantages that compared with prior art：
The present invention provides a kind of chutney, and thick chilli sauce quality, quality is made further to be promoted, and taste is unique, and the pungent duration is long.
There are enhancing renal function, spleen benefiting and stimulating the appetite, eliminating dampness to ward off the cold, reduce labor intensity, prevention is fat, the function of beauty and skin care.
Specific embodiment
With reference to specific embodiment, the invention will be further described, understands that the present invention will in order to clearer
Seek the technological thought of protection.
Embodiment 1：
A kind of chutney is made of the raw material below according to parts by weight：It is 6 parts of ginger, 4 parts of onion, 5 parts of cloves, 10 parts of smashed garlic, red
20 parts of green pepper, 5 parts of soy sauce, column wait 6 parts of sauce, 4 parts of chopped spring onion, 6 parts of cooking wine, 6 parts of oil consumption, 10 parts of white sugar, 3 parts of chickens' extract, 6 parts of Oryza glutinosa vinegar,
1 part of salt, 30 parts of clear water.
Embodiment 2：
A kind of chutney is made of the raw material below according to parts by weight：It is 8 parts of ginger, 6 parts of onion, 6 parts of cloves, 15 parts of smashed garlic, red
25 parts of green pepper, 6 parts of soy sauce, column wait 8 parts of sauce, 6 parts of chopped spring onion, 7 parts of cooking wine, 8 parts of oil consumption, 15 parts of white sugar, 4 parts of chickens' extract, 8 parts of Oryza glutinosa vinegar,
2 parts of salt, 35 parts of clear water.
Embodiment 3：
A kind of chutney is made of the raw material below according to parts by weight：10 parts of ginger, 8 parts of onion, 7 parts of cloves, 20 parts of smashed garlic,
30 parts of hot red pepper, 7 parts of soy sauce, column wait 10 parts of sauce, 8 parts of chopped spring onion, 8 parts of cooking wine, 10 parts of oil consumption, 20 parts of white sugar, 5 parts of chickens' extract, Oryza glutinosa vinegar
10 parts, 3 parts of salt, 40 parts of clear water.
The examples of implementation of the above are only the preferred embodiments of the invention, and the implementation model of the present invention is not limited with this
It encloses, therefore the variation that all shape, principles according to the present invention are made, it should all cover within the scope of the present invention.
Claims (4)
1. a kind of chutney, which is characterized in that be made of the raw material below according to parts by weight：6-10 parts of ginger, 4-8 parts of onion,
5-7 parts of cloves, 10-20 parts of smashed garlic, 20-30 parts of hot red pepper, 5-7 parts of soy sauce, column wait 6-10 parts of sauce, 4-8 parts of chopped spring onion, 6-8 parts of cooking wine,
6-10 parts of oil consumption, 10-20 parts of white sugar, 3-5 parts of chickens' extract, 6-10 parts of Oryza glutinosa vinegar, 1-3 parts of salt, 30-40 parts of clear water.
2. a kind of chutney according to claim 1, which is characterized in that be made of the raw material below according to parts by weight：It is raw
6 parts of ginger, 4 parts of onion, 5 parts of cloves, 10 parts of smashed garlic, 20 parts of hot red pepper, 5 parts of soy sauce, column wait 6 parts of sauce, 4 parts of chopped spring onion, 6 parts of cooking wine, consumption
6 parts of oil, 10 parts of white sugar, 3 parts of chickens' extract, 6 parts of Oryza glutinosa vinegar, 1 part of salt, 30 parts of clear water.
3. a kind of chutney according to claim 1, which is characterized in that be made of the raw material below according to parts by weight：It is raw
8 parts of ginger, 6 parts of onion, 6 parts of cloves, 15 parts of smashed garlic, 25 parts of hot red pepper, 6 parts of soy sauce, column wait 8 parts of sauce, 6 parts of chopped spring onion, 7 parts of cooking wine, consumption
8 parts of oil, 15 parts of white sugar, 4 parts of chickens' extract, 8 parts of Oryza glutinosa vinegar, 2 parts of salt, 35 parts of clear water.
4. a kind of chutney according to claim 1, which is characterized in that be made of the raw material below according to parts by weight：It is raw
10 parts of ginger, 8 parts of onion, 7 parts of cloves, 20 parts of smashed garlic, 30 parts of hot red pepper, 7 parts of soy sauce, column wait 10 parts of sauce, 8 parts of chopped spring onion, 8 parts of cooking wine,
10 parts of oil consumption, 20 parts of white sugar, 5 parts of chickens' extract, 10 parts of Oryza glutinosa vinegar, 3 parts of salt, 40 parts of clear water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810196924.1A CN108125214A (en) | 2018-03-10 | 2018-03-10 | A kind of chutney |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810196924.1A CN108125214A (en) | 2018-03-10 | 2018-03-10 | A kind of chutney |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108125214A true CN108125214A (en) | 2018-06-08 |
Family
ID=62431159
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810196924.1A Withdrawn CN108125214A (en) | 2018-03-10 | 2018-03-10 | A kind of chutney |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108125214A (en) |
-
2018
- 2018-03-10 CN CN201810196924.1A patent/CN108125214A/en not_active Withdrawn
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180608 |