CN1164973A - Seafood chilli sauce - Google Patents
Seafood chilli sauce Download PDFInfo
- Publication number
- CN1164973A CN1164973A CN97105696A CN97105696A CN1164973A CN 1164973 A CN1164973 A CN 1164973A CN 97105696 A CN97105696 A CN 97105696A CN 97105696 A CN97105696 A CN 97105696A CN 1164973 A CN1164973 A CN 1164973A
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- China
- Prior art keywords
- chilli sauce
- capsicum
- sesame
- garlic
- seafood
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Abstract
A peppery seafood sauce is made up of fresh red hot pepper and 14 auxiliary materials such as broad bean, sesame, sesame oil, dried shrimps, etc. and features rich nutrients, pure taste, and no antiseptic content. Its productive process features natural fermentation.
Description
The present invention relates to edible flavouring, especially seafood chilli sauce.
The patent No. of finding according to retrieval is hot pickled mustard tube, capsicum, Chinese prickly ash, peanut for the hot pickled mustard tuber paste of " 90105798 " and application number for its primary raw material of thick chilli sauce that the thick chilli sauce can and the market of " 9311062 " occurs, in addition flavouring, anticorrisive agent etc.; Its processing all has the retort sterilization process; Its taste is based on peppery salty.More than the raw materials used kind of various thick chilli sauce few, the pure inadequately perfume (or spice) of taste, color and luster is vivid inadequately, is of low nutritive value, contained anticorrisive agent has side effect to human body.
The objective of the invention is provides a kind of nutritious for solving the shortcoming that existing thick chilli sauce exists, preservative free, and taste is fragrant peppery good to eat, the seafood chilli sauce that transparent color and luster is beautiful.
The present invention is achieved in that with red bright capsicum be primary raw material, adds 14 kinds of auxiliary materials such as broad bean, sesame, sesame oil, dried shrimps and forms.
The present invention compared with prior art has raw material and forms manyly, is of high nutritive value, and the technology uniqueness, spontaneous fermentation, transparent color and luster is beautiful, and taste is fragrant peppery good to eat, advantages such as long shelf-life.
Be described further below in conjunction with embodiment.
The composition of raw materials of seafood chilli sauce is: red bright capsicum 27.8～39.1%, matured silkworm beans 2.6～5.0%, ripe black soya bean 2.6～5.0%, sesame 3.4～5.0%, sesame oil 7.7～10.0%, chicken fat 0.9～2.5%, shrimp sauce 0.9～2.5%, refined salt 8.8～12.7%, dried shrimps 7.7～10.7%, monosodium glutamate 0.9～1.7%, light-coloured vinegar 0.9～2.5%, rock sugar 3.4～5.0%, garlic 3.4～5.0%, ginger 3.4～5.0%, soup-stock 2.6～4.2%, below all be weight percentage, formula table is as follows: seafood chilli sauce composition of raw materials table
| Material name | Percentage by weight (%) |
| Red bright capsicum | ????27.8～39.1 |
| The matured silkworm beans | ????2.6～5.0 |
| Ripe black soya bean | ????2.6～5.0 |
| Sesame | ????3.4～5.0 |
| Sesame oil | ????7.7～10.0 |
| Chicken fat | ????0.9～2.5 |
| Shrimp sauce | ????0.9-2.5 |
| Refined salt | ????8.8～12.7 |
| Dried shrimps | ????7.7～10.7 |
| Monosodium glutamate | ????0.9～1.7 |
| Light-coloured vinegar | ????0.9～2.5 |
| Rock sugar | ????3.4～5.0 |
| Ginger | ????3.4～5.0 |
| Garlic | ????3.4～5.0 |
| Soup-stock | ????2.6～4.2 |
Manufacturing process is that red bright capsicum is cleaned by elder generation, grinds with garlic, refined salt again, adds in the cylinder, puts the shady and cool ventilation place, and is pickled fermented, adds auxiliary material more in batches, continues fermentation, promptly can be made into finished product after 15 days and eat.
Claims (2)
1, a kind of seafood chilli sauce, it is characterized in that with red bright capsicum be primary raw material, adding 14 kinds of auxiliary materials forms, the percentage by weight of various raw materials is red bright capsicum 27.8～39.1%, matured silkworm beans 2.6～5.0%, ripe black soya bean 2.6～5.0%, sesame 3.4～5.0%, sesame oil 7.7～10.0%, chicken fat 0.9～2.5%, shrimp sauce 0.9～2.5%, refined salt 8.8～12.7%, dried shrimps 7.7～10.7%, monosodium glutamate 0.9～1.7%, light-coloured vinegar 0.9～2.5%, rock sugar 3.4～5.0%, garlic 3.4～5.0%, ginger 3.4～5.0%, soup-stock 2.6～4.2%.
2, seafood chilli sauce according to claim 1 is characterized in that manufacturing process is earlier capsicum to be cleaned, and grinds with garlic, refined salt to add in the cylinder again, put the shady and cool ventilation place, pickled fermented, add auxiliary material more in batches, continue fermentation, promptly can be made into finished product after 15 days and eat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97105696A CN1070035C (en) | 1997-02-24 | 1997-02-24 | Seafood chilli sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97105696A CN1070035C (en) | 1997-02-24 | 1997-02-24 | Seafood chilli sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1164973A true CN1164973A (en) | 1997-11-19 |
| CN1070035C CN1070035C (en) | 2001-08-29 |
Family
ID=5168006
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97105696A Expired - Fee Related CN1070035C (en) | 1997-02-24 | 1997-02-24 | Seafood chilli sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1070035C (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101057657B (en) * | 2007-05-30 | 2010-11-03 | 叶勇君 | Korean thick chilli paste and its preparing process |
| CN101904487A (en) * | 2010-09-09 | 2010-12-08 | 周红 | Chilli sauce and preparation method thereof |
| CN101971968A (en) * | 2010-09-08 | 2011-02-16 | 安徽富煌三珍食品集团有限公司 | Whitebait crispy oily hot pepper and preparation method thereof |
| CN101366498B (en) * | 2008-09-28 | 2012-05-30 | 山东潍坊龙威实业有限公司 | Processing method for white clam meat thick chilli sauce |
| CN102987347A (en) * | 2012-10-18 | 2013-03-27 | 阳良明 | Seafood chilli sauce |
| CN104223005A (en) * | 2013-06-13 | 2014-12-24 | 汤阴县长城春饭店 | Fresh spicy beef sauce and preparation method |
| CN104256547A (en) * | 2014-10-11 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Making method of dried small shrimp and broad bean sauce |
| CN104286823A (en) * | 2014-10-29 | 2015-01-21 | 潘剑 | Chilli sauce capable of reducing internal heat and production method thereof |
| CN104323218A (en) * | 2014-11-21 | 2015-02-04 | 安徽师范大学 | Production of special flavor chili sauce |
| CN105995931A (en) * | 2016-05-30 | 2016-10-12 | 海南罗牛山调味品有限公司 | Chili sauce and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1117362A (en) * | 1995-05-18 | 1996-02-28 | 孟庆利 | Fragrant hot meat paste and method for producing same |
-
1997
- 1997-02-24 CN CN97105696A patent/CN1070035C/en not_active Expired - Fee Related
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101057657B (en) * | 2007-05-30 | 2010-11-03 | 叶勇君 | Korean thick chilli paste and its preparing process |
| CN101366498B (en) * | 2008-09-28 | 2012-05-30 | 山东潍坊龙威实业有限公司 | Processing method for white clam meat thick chilli sauce |
| CN101971968A (en) * | 2010-09-08 | 2011-02-16 | 安徽富煌三珍食品集团有限公司 | Whitebait crispy oily hot pepper and preparation method thereof |
| CN101904487A (en) * | 2010-09-09 | 2010-12-08 | 周红 | Chilli sauce and preparation method thereof |
| CN101904487B (en) * | 2010-09-09 | 2012-12-12 | 周红 | Chilli sauce and preparation method thereof |
| CN102987347A (en) * | 2012-10-18 | 2013-03-27 | 阳良明 | Seafood chilli sauce |
| CN104223005A (en) * | 2013-06-13 | 2014-12-24 | 汤阴县长城春饭店 | Fresh spicy beef sauce and preparation method |
| CN104256547A (en) * | 2014-10-11 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Making method of dried small shrimp and broad bean sauce |
| CN104286823A (en) * | 2014-10-29 | 2015-01-21 | 潘剑 | Chilli sauce capable of reducing internal heat and production method thereof |
| CN104323218A (en) * | 2014-11-21 | 2015-02-04 | 安徽师范大学 | Production of special flavor chili sauce |
| CN105995931A (en) * | 2016-05-30 | 2016-10-12 | 海南罗牛山调味品有限公司 | Chili sauce and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1070035C (en) | 2001-08-29 |
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