Spicy sauce and preparation method thereof
The invention relates to a spicy sauce and a preparation method thereof. The spicy sauce contains the following raw materials in parts by weight: 400-500 parts of oyster sauce, 60-120 parts of pepper, 5-10 parts of aginomoto, 5-10 parts of yellow rice wine, 80-100 parts of beer, 80-100 parts of bone...
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| creator | HE BIHUA |
| description | The invention relates to a spicy sauce and a preparation method thereof. The spicy sauce contains the following raw materials in parts by weight: 400-500 parts of oyster sauce, 60-120 parts of pepper, 5-10 parts of aginomoto, 5-10 parts of yellow rice wine, 80-100 parts of beer, 80-100 parts of bone broth, 2-5 parts of chicken powder, 0.001-0.005 parts of anise, 0.001-0.05 parts of fennel, 0.001-0.02 parts of amomum tsao-ko, 0.01-0.05 parts of netmeg, 0.001-0.005 parts of liquorice, and 30-50 parts of edible oil. The spicy sauce is fresh and mellow in taste, abundant in nutrients, especially suitable for the middle-aged, the old and the adolescent for long-time eating, and can prevent various diseases, regulate the organism functions, lower cholesterol and blood lipid and the like, thus having good commercial prospects.
本发明的种香辣酱及其制备方法，所述香辣酱包括如下重量份数的原料：蚝油400份～500份、辣椒60份～120份、味精5份～10份、黄酒5份～10份、啤酒80份～100份、骨头汤80份～100份、鸡精2份～5份、八角0.001份～0.005份、茴香0.001份～0.05份、草果0.001份～0.02份、肉蔻0.01份～0.05份、甘草0.001份～0.005份和食用油30份～50份。本 |
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本发明的种香辣酱及其制备方法，所述香辣酱包括如下重量份数的原料：蚝油400份～500份、辣椒60份～120份、味精5份～10份、黄酒5份～10份、啤酒80份～100份、骨头汤80份～100份、鸡精2份～5份、八角0.001份～0.005份、茴香0.001份～0.05份、草果0.001份～0.02份、肉蔻0.01份～0.05份、甘草0.001份～0.005份和食用油30份～50份。本</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES ; 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>2017</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=20171107&DB=EPODOC&CC=CN&NR=107319492A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20171107&DB=EPODOC&CC=CN&NR=107319492A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>HE BIHUA</creatorcontrib><title>Spicy sauce and preparation method thereof</title><description>The invention relates to a spicy sauce and a preparation method thereof. The spicy sauce contains the following raw materials in parts by weight: 400-500 parts of oyster sauce, 60-120 parts of pepper, 5-10 parts of aginomoto, 5-10 parts of yellow rice wine, 80-100 parts of beer, 80-100 parts of bone broth, 2-5 parts of chicken powder, 0.001-0.005 parts of anise, 0.001-0.05 parts of fennel, 0.001-0.02 parts of amomum tsao-ko, 0.01-0.05 parts of netmeg, 0.001-0.005 parts of liquorice, and 30-50 parts of edible oil. The spicy sauce is fresh and mellow in taste, abundant in nutrients, especially suitable for the middle-aged, the old and the adolescent for long-time eating, and can prevent various diseases, regulate the organism functions, lower cholesterol and blood lipid and the like, thus having good commercial prospects.
本发明的种香辣酱及其制备方法，所述香辣酱包括如下重量份数的原料：蚝油400份～500份、辣椒60份～120份、味精5份～10份、黄酒5份～10份、啤酒80份～100份、骨头汤80份～100份、鸡精2份～5份、八角0.001份～0.005份、茴香0.001份～0.05份、草果0.001份～0.02份、肉蔻0.01份～0.05份、甘草0.001份～0.005份和食用油30份～50份。本</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES</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>2017</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNAKLshMrlQoTixNTlVIzEtRKChKLUgsSizJzM9TyE0tychPUSjJSC1KzU_jYWBNS8wpTuWF0twMim6uIc4euqkF-fGpxQWJyal5qSXxzn6GBubGhpYmlkaOxsSoAQAxkikY</recordid><startdate>20171107</startdate><enddate>20171107</enddate><creator>HE BIHUA</creator><scope>EVB</scope></search><sort><creationdate>20171107</creationdate><title>Spicy sauce and preparation method thereof</title><author>HE BIHUA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN107319492A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2017</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES</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>HE BIHUA</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>HE BIHUA</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Spicy sauce and preparation method thereof</title><date>2017-11-07</date><risdate>2017</risdate><abstract>The invention relates to a spicy sauce and a preparation method thereof. The spicy sauce contains the following raw materials in parts by weight: 400-500 parts of oyster sauce, 60-120 parts of pepper, 5-10 parts of aginomoto, 5-10 parts of yellow rice wine, 80-100 parts of beer, 80-100 parts of bone broth, 2-5 parts of chicken powder, 0.001-0.005 parts of anise, 0.001-0.05 parts of fennel, 0.001-0.02 parts of amomum tsao-ko, 0.01-0.05 parts of netmeg, 0.001-0.005 parts of liquorice, and 30-50 parts of edible oil. The spicy sauce is fresh and mellow in taste, abundant in nutrients, especially suitable for the middle-aged, the old and the adolescent for long-time eating, and can prevent various diseases, regulate the organism functions, lower cholesterol and blood lipid and the like, thus having good commercial prospects.
本发明的种香辣酱及其制备方法，所述香辣酱包括如下重量份数的原料：蚝油400份～500份、辣椒60份～120份、味精5份～10份、黄酒5份～10份、啤酒80份～100份、骨头汤80份～100份、鸡精2份～5份、八角0.001份～0.005份、茴香0.001份～0.05份、草果0.001份～0.02份、肉蔻0.01份～0.05份、甘草0.001份～0.005份和食用油30份～50份。本</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES 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 sauce and preparation method thereof |
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