CN1349764A - Soybean and sesame chilli sauce - Google Patents
Soybean and sesame chilli sauce Download PDFInfo
- Publication number
- CN1349764A CN1349764A CN00131529A CN00131529A CN1349764A CN 1349764 A CN1349764 A CN 1349764A CN 00131529 A CN00131529 A CN 00131529A CN 00131529 A CN00131529 A CN 00131529A CN 1349764 A CN1349764 A CN 1349764A
- Authority
- CN
- China
- Prior art keywords
- sesame
- soya bean
- stir
- fry
- 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
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Abstract
The present invention relates to a soybean and sesame hot sauce-edible flavouring material and its production method. It is made up by using pepper, soybean, sesame, edible oil, garlic and flavouring material through the processes of stir-frying and boiling, its colour is simple red, and taste is piquant and palatable, and it can be made in the family, also can be produced in batches.
Description
Soya bean of the present invention, sesame chilli sauce belong to instant seasoning food.
Existing thick chilli sauce has thick chilli sauce can and production method through patent retrieval; Seafood chilli sauce is arranged; Eight treasures in hot sauce and production method are arranged; Seafood delights thick chilli sauce and manufacture craft thereof are arranged; River snail chilli sauce is arranged, and taste is different.
The objective of the invention is to propose a kind of soya bean, sesame chilli sauce of vegetarian diet.
Technical scheme of the present invention is achieved in that
At first, the dried ox horn Hongta spicy that the selection look just, meat is thick is cleaned, goes seed, removes handle, and after being soaked in water 3～4 hours, it is stand-by to be processed into chunky shape; Annual output, big, a full good quality soybeans are worked as in choosing, after choosing, cleaning, soak 2～4 hours with salt with 80～100 ℃ of hot water, and after making with the stewing of halogen soup, stand-by, soya bean is to be advisable without separating into two lobes; Selection high-quality sesame is cleaned, and is stand-by with Wen Huopei perfume (or spice); Select then garlic to be processed into thin fourth shape, stand-by; Make full use of the soyabean protein height, capsicum is rich in vitamin, and the medical value sent out of the crow of Semen sesami nigrum, comprehensive and a kind of nutraceutical that does not contain any anticorrisive agent, additive of producing.
After raw material is ready to, prepare burden: (unit: gram) according to following weight proportion
Soya bean 500 chilli 500 sesames 150
Edible oil 2000 garlics 100 shallots 100
Refined salt 50 granulated sugar 5 gingers 20 Chinese prickly ashes 10
Artificial frying technical method divides two parts, the one, soaked soya bean was put into the fiery stew in soy sauce of ready halogen soup temperature 1～2 hour, when treating the ripe flavor perfume of beans, pull out drain stand-by; The 2nd, in oil cauldron, fry earlier thick chilli sauce, in pot, put 2000 gram oil, put into pepper grain after boiled, after exploding Chinese prickly ash fragrance, put into the block capsicum that processes, intensification is propagandized hotly, fry out part moisture, produce peppery fragrance, see when oil colours is at prime, good soya bean stir-fries to put into halogen, stirs, and can not be stained with pot, green onion, ginger, garlic, sugar, salt are put in the timesharing of fast stir-fry solid carbon dioxide, when waiting to send fragrance, put into Semen sesami nigrum and stir-fry several following, good color and luster, the product well tasting plays the pot bottling.Warehousing is standby.
Carry out the raw material in early stage and prepare and procurement work, also will carry out examination and test of products work.
This shelf life of products 12 months, seasoned food of the present invention is an edible, but seasoning again also can be used for auxiliary material.Soya bean of the present invention, sesame chilli sauce are for the vegetarian diet client provides a kind of novel taste, for market provides a kind of new varieties.
Claims (2)
1. a soya bean, sesame chilli sauce is characterized in that raw material is according to following weight proportion prepare burden (unit gram) soya bean 500, capsicum 500, sesame 150, edible oil 2000, garlic 100, shallot 100, refined salt 50, granulated sugar 5, ginger 20, Chinese prickly ash 10.
2. the fragrant thick chilli sauce stir-frying-technology of a kind of beans as claimed in claim 1 is a major ingredient with soya bean, capsicum, sesame, it is characterized in that earlier soaked soya bean being put into the fiery stew in soy sauce of ready halogen soup temperature 1～2 hour, when treating the ripe flavor perfume of beans, pull out drain stand-by; In oil cauldron, fry earlier thick chilli sauce again, in pot, put 2000 gram oil, put into Chinese prickly ash, explode Chinese prickly ash fragrance after, put into the block capsicum that processes, intensification is propagandized hotly, fries out part moisture, produce peppery fragrance, see when oil colours is at prime, put into the good soya bean of halogen, stir-fry, stir, fry the solid carbon dioxide timesharing soon, put into green onion, ginger, garlic, sugar, salt, when waiting to send fragrance, put into sesame and stir-fry several following, good color and luster, the product well tasting plays the pot bottling.Warehousing is standby.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00131529A CN1349764A (en) | 2000-10-23 | 2000-10-23 | Soybean and sesame chilli sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00131529A CN1349764A (en) | 2000-10-23 | 2000-10-23 | Soybean and sesame chilli sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1349764A true CN1349764A (en) | 2002-05-22 |
Family
ID=4594705
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00131529A Pending CN1349764A (en) | 2000-10-23 | 2000-10-23 | Soybean and sesame chilli sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1349764A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100435662C (en) * | 2006-02-07 | 2008-11-26 | 张显明 | Broad bean paste and preparation method thereof |
| CN101669620A (en) * | 2009-09-24 | 2010-03-17 | 綦江县美乐迪天然食品股份有限公司 | Method for preparing fresh chilli sauce |
| CN1736256B (en) * | 2005-08-16 | 2010-12-01 | 邱森庆 | Full cream soybean prepared pickles |
| CN101664164B (en) * | 2009-09-24 | 2012-06-06 | 綦江县美乐迪天然食品股份有限公司 | Preparation method of chili sauce of glutinous rice cake |
| CN103689518A (en) * | 2013-12-17 | 2014-04-02 | 巴里坤县鹏湖农副产品有限公司 | Formula and preparation method of hot pepper sauce |
| CN104905163A (en) * | 2015-06-18 | 2015-09-16 | 王昱文 | Soybean paste and preparation method thereof |
| CN103932289B (en) * | 2014-03-25 | 2016-02-24 | 合肥市金乡味工贸有限责任公司 | A kind of cod sesame paste |
| CN105614820A (en) * | 2015-06-25 | 2016-06-01 | 开平市水口镇卡摩商行 | Production technology of dried orange peel onion oil sauce |
| CN105995942A (en) * | 2016-07-04 | 2016-10-12 | 董兴云 | Preparation method of hot and spicy sauce |
| CN107997071A (en) * | 2017-12-28 | 2018-05-08 | 王丹朵 | A kind of method for salting of fresh chilli |
-
2000
- 2000-10-23 CN CN00131529A patent/CN1349764A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1736256B (en) * | 2005-08-16 | 2010-12-01 | 邱森庆 | Full cream soybean prepared pickles |
| CN100435662C (en) * | 2006-02-07 | 2008-11-26 | 张显明 | Broad bean paste and preparation method thereof |
| CN101669620A (en) * | 2009-09-24 | 2010-03-17 | 綦江县美乐迪天然食品股份有限公司 | Method for preparing fresh chilli sauce |
| CN101664164B (en) * | 2009-09-24 | 2012-06-06 | 綦江县美乐迪天然食品股份有限公司 | Preparation method of chili sauce of glutinous rice cake |
| CN103689518A (en) * | 2013-12-17 | 2014-04-02 | 巴里坤县鹏湖农副产品有限公司 | Formula and preparation method of hot pepper sauce |
| CN103689518B (en) * | 2013-12-17 | 2015-05-20 | 巴里坤县鹏湖农副产品有限公司 | Formula and preparation method of hot pepper sauce |
| CN103932289B (en) * | 2014-03-25 | 2016-02-24 | 合肥市金乡味工贸有限责任公司 | A kind of cod sesame paste |
| CN104905163A (en) * | 2015-06-18 | 2015-09-16 | 王昱文 | Soybean paste and preparation method thereof |
| CN105614820A (en) * | 2015-06-25 | 2016-06-01 | 开平市水口镇卡摩商行 | Production technology of dried orange peel onion oil sauce |
| CN105995942A (en) * | 2016-07-04 | 2016-10-12 | 董兴云 | Preparation method of hot and spicy sauce |
| CN107997071A (en) * | 2017-12-28 | 2018-05-08 | 王丹朵 | A kind of method for salting of fresh chilli |
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Legal Events
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| AD01 | Patent right deemed abandoned | ||
| C20 | Patent right or utility model deemed to be abandoned or is abandoned |