Spicy lobster sauce condiment and preparation method thereof
The invention discloses a spicy lobster sauce condiment and a preparation method thereof. The spicy lobster sauce condiment is composed of the following raw materials in parts by weight: 20-40 parts of lobster sauce, 30-50 parts of colza oil, 17-37 parts of fermented chili, 3.5-7.5 parts of paste ch...
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Patent |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | YANG WENAN LIU JIANQIU |
| description | The invention discloses a spicy lobster sauce condiment and a preparation method thereof. The spicy lobster sauce condiment is composed of the following raw materials in parts by weight: 20-40 parts of lobster sauce, 30-50 parts of colza oil, 17-37 parts of fermented chili, 3.5-7.5 parts of paste chili powder, 0.5-3.5 parts of salt, 0.5-2.5 parts of aginomoto, 1-5 parts of fresh ginger, 1-5 parts of garlic and 5-9 parts of soy. The preparation method comprises the following steps: putting the colza oil in parts by weight to a pot for heating to 190-210 DEG C, adding the fresh ginger and the garlic, frying for 35-45s, adding the fermented chili, the salt and the aginomoto, frying for 8min to obtain prepared fermented chili, putting the lobster sauce in parts by weight into the prepared fermented chili, frying for 8min to obtain a spicy lobster sauce condiment semi-finished product, putting the soy and the paste chili powder in parts by weight to the spicy lobster sauce condiment semi-finished product, further frying for 1min, turning off a fire, cooling and carrying out sealed package to obtain the spicy lobster sauce condiment finished product. The condiment is unique in flavor, rich in nutrition, spicy, refreshing, and excellent. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CN104839604A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CN104839604A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CN104839604A3</originalsourceid><addsrcrecordid>eNrjZLAJLshMrlTIyU8qLkktUihOLE1OVUjOz0vJzE3NK1FIzEtRKChKLUgsSizJzM9TyE0tychPUSjJSC1KzU_jYWBNS8wpTuWF0twMim6uIc4euqkF-fGpxQWJyal5qSXxzn6GBiYWxpZmBiaOxsSoAQAL0TAk</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Spicy lobster sauce condiment and preparation method thereof</title><source>esp@cenet</source><creator>YANG WENAN ; LIU JIANQIU</creator><creatorcontrib>YANG WENAN ; LIU JIANQIU</creatorcontrib><description>The invention discloses a spicy lobster sauce condiment and a preparation method thereof. The spicy lobster sauce condiment is composed of the following raw materials in parts by weight: 20-40 parts of lobster sauce, 30-50 parts of colza oil, 17-37 parts of fermented chili, 3.5-7.5 parts of paste chili powder, 0.5-3.5 parts of salt, 0.5-2.5 parts of aginomoto, 1-5 parts of fresh ginger, 1-5 parts of garlic and 5-9 parts of soy. The preparation method comprises the following steps: putting the colza oil in parts by weight to a pot for heating to 190-210 DEG C, adding the fresh ginger and the garlic, frying for 35-45s, adding the fermented chili, the salt and the aginomoto, frying for 8min to obtain prepared fermented chili, putting the lobster sauce in parts by weight into the prepared fermented chili, frying for 8min to obtain a spicy lobster sauce condiment semi-finished product, putting the soy and the paste chili powder in parts by weight to the spicy lobster sauce condiment semi-finished product, further frying for 1min, turning off a fire, cooling and carrying out sealed package to obtain the spicy lobster sauce condiment finished product. The condiment is unique in flavor, rich in nutrition, spicy, refreshing, and excellent.</description><language>eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2015</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20150819&DB=EPODOC&CC=CN&NR=104839604A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20150819&DB=EPODOC&CC=CN&NR=104839604A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>YANG WENAN</creatorcontrib><creatorcontrib>LIU JIANQIU</creatorcontrib><title>Spicy lobster sauce condiment and preparation method thereof</title><description>The invention discloses a spicy lobster sauce condiment and a preparation method thereof. The spicy lobster sauce condiment is composed of the following raw materials in parts by weight: 20-40 parts of lobster sauce, 30-50 parts of colza oil, 17-37 parts of fermented chili, 3.5-7.5 parts of paste chili powder, 0.5-3.5 parts of salt, 0.5-2.5 parts of aginomoto, 1-5 parts of fresh ginger, 1-5 parts of garlic and 5-9 parts of soy. The preparation method comprises the following steps: putting the colza oil in parts by weight to a pot for heating to 190-210 DEG C, adding the fresh ginger and the garlic, frying for 35-45s, adding the fermented chili, the salt and the aginomoto, frying for 8min to obtain prepared fermented chili, putting the lobster sauce in parts by weight into the prepared fermented chili, frying for 8min to obtain a spicy lobster sauce condiment semi-finished product, putting the soy and the paste chili powder in parts by weight to the spicy lobster sauce condiment semi-finished product, further frying for 1min, turning off a fire, cooling and carrying out sealed package to obtain the spicy lobster sauce condiment finished product. The condiment is unique in flavor, rich in nutrition, spicy, refreshing, and excellent.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2015</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZLAJLshMrlTIyU8qLkktUihOLE1OVUjOz0vJzE3NK1FIzEtRKChKLUgsSizJzM9TyE0tychPUSjJSC1KzU_jYWBNS8wpTuWF0twMim6uIc4euqkF-fGpxQWJyal5qSXxzn6GBiYWxpZmBiaOxsSoAQAL0TAk</recordid><startdate>20150819</startdate><enddate>20150819</enddate><creator>YANG WENAN</creator><creator>LIU JIANQIU</creator><scope>EVB</scope></search><sort><creationdate>20150819</creationdate><title>Spicy lobster sauce condiment and preparation method thereof</title><author>YANG WENAN ; LIU JIANQIU</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN104839604A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2015</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>YANG WENAN</creatorcontrib><creatorcontrib>LIU JIANQIU</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>YANG WENAN</au><au>LIU JIANQIU</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Spicy lobster sauce condiment and preparation method thereof</title><date>2015-08-19</date><risdate>2015</risdate><abstract>The invention discloses a spicy lobster sauce condiment and a preparation method thereof. The spicy lobster sauce condiment is composed of the following raw materials in parts by weight: 20-40 parts of lobster sauce, 30-50 parts of colza oil, 17-37 parts of fermented chili, 3.5-7.5 parts of paste chili powder, 0.5-3.5 parts of salt, 0.5-2.5 parts of aginomoto, 1-5 parts of fresh ginger, 1-5 parts of garlic and 5-9 parts of soy. The preparation method comprises the following steps: putting the colza oil in parts by weight to a pot for heating to 190-210 DEG C, adding the fresh ginger and the garlic, frying for 35-45s, adding the fermented chili, the salt and the aginomoto, frying for 8min to obtain prepared fermented chili, putting the lobster sauce in parts by weight into the prepared fermented chili, frying for 8min to obtain a spicy lobster sauce condiment semi-finished product, putting the soy and the paste chili powder in parts by weight to the spicy lobster sauce condiment semi-finished product, further frying for 1min, turning off a fire, cooling and carrying out sealed package to obtain the spicy lobster sauce condiment finished product. The condiment is unique in flavor, rich in nutrition, spicy, refreshing, and excellent.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng |
| recordid | cdi_epo_espacenet_CN104839604A |
| source | esp@cenet |
| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Spicy lobster sauce condiment and preparation method thereof |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-28T02%3A17%3A04IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=YANG%20WENAN&rft.date=2015-08-19&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ECN104839604A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |