Artemisia dracunculus shredded chili and its making method

Abstract

The invention relates to a process for preparing food of shredded pepper, wherein the constituents of the raw materials include (by weight percent) shredded pepper 30-50%, Artemsia dracunculus L. 10-20%, edible oil 20-30%, pricklyash peel 1%, piper nigrum 0.1%, gourmet powder 2-5%, salt 3-5%, soy sauce 5-10%, and balancing water. The food contains nutrients including carotene, vitamin C, alkaloid and volatile oil of sabinene, geraniolene and anisaldehyde.

Description

technical field [0001] The invention relates to the technical field of shredded chili food and a processing method thereof, and relates to shredded chili pepper and a processing method thereof. Background technique [0002] The shredded chili peppers sold in the market are all shredded chili peppers and mixed with some seasonings. The nutritional content is relatively monotonous and the nutritional value is also low. [0003] Artemisia dacunculus L.: [0004] Artemisia angustifolia, Chinese medicinal name: Jiaohao, is a perennial herb of Compositae, 30 cm to 150 cm high, the whole plant is glabrous and green. Underground stems slender. Stems erect, single or numerous, lower part lignified. There are dense branches above the middle. Leaves sessile, linear or oblong-linear, 3cm to 6cm long, 2mm to 4mm wide, apex acuminate, margin entire, both surfaces glabrous, with sparse glandular points; lower leaves sometimes shallowly 3 at apex Cleft, withering at anthesis; leaves de...

AI Technical Summary

Problems solved by technology

[0002] The chili shreds sold in the market are all shredded chili peppers and mixed with some condiments. The nutritional content is relatively monotonous and the nutritional value is also low.