Chili sauce and preparation method thereof

A technology for chili sauce and chili, applied in the directions of food preparation, application, food science, etc., can solve the problem of nutrient loss of chili, and achieve the effects of pure color, convenient and hygienic consumption, and physical enhancement.

Inactive Publication Date: 2010-03-24
颜桂珠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, with the improvement of people's living standards, people pay more and more attention to chili peppers, and their demands are becoming more and more diversified. They are not only satisfied with eating fresh chili peppers directly, but also have more and more demands for processed chili peppers. , but peppers often face the loss of nutrition after processing

Method used

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Embodiment Construction

[0026] The best implementation mode of the present invention is:

[0027] A kind of chilli sauce, comprises the raw material (kilogram) of following proportioning:

[0028] Pepper 75, pepper powder 15,

[0029] Salt 15, Sesame 10,

[0030] rice wine 7, white vinegar 3,

[0031] Corn flour 3, sugar 0.5,

[0032] Water 10, soy sauce 1.5,

[0033] Chicken essence 1.5, green onion 2;

[0034] The preparation of chili sauce comprises the following steps:

[0035] 1) Washing: Wash the peppers to remove impurities;

[0036] 2) Steaming and cooking: put the washed peppers in a pot and cook until they are crushed by hand, and leave for 24 hours;

[0037] 3) Crushing: Crush the boiled peppers with a slate to make steamed buns or squares, then wrap them in paper and let them ferment naturally;

[0038] 4) Drying and adding ingredients: After several months, wash the sauce body with clean water, then break it into small pieces, put it in the sun to dry, mix and dissolve other raw ...

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PUM

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Abstract

The invention provides chili sauce and a production process thereof. The sauce is characterized by comprising the following raw materials in parts by weight: 70-80 parts of chilies, 10-20 parts of Szechuan pepper powder, 12-16 parts of salt, 8-12 parts of sesame, 5-10 parts of yellow rice wine, 2-5 parts of white vinegar, 2-5 parts of cornmeal, 0.2-1 part of white sugar, 8-12 parts of water, 0.5-2parts of soy sauce, 1-2 parts of chicken essence and 1.5-2.5 parts of diced green onion. The production process comprises the following steps: 1) washing; 2) cooking and boiling; 3) grinding; 4) drying and adding accessories; and 5) fermenting. The chili sauce prepared by the preparation method can fully maintain the nutritions of the chilies, can build the bodies, resist the sources of diseasesand aging, prevent and treat cancers and lose weight in case of long-term use, has pure colors and strong fragrance, is a superexcellent condiment used as a sidedish and is convenient and sanitary toeat.

Description

technical field [0001] The invention relates to a chili paste and a preparation method thereof. Background technique [0002] Pepper is a nutritious and disease-proof vegetable. Peppers are rich in vitamin C, β-carotene, folic acid, magnesium and potassium; capsaicin in peppers also has anti-inflammatory and antioxidant effects, which helps reduce heart disease, certain tumors and other diseases that occur with age. The risk of chronic diseases that appear; In several human trials, it was found that meals with peppers can increase the energy consumption of the human body and help lose weight; an article published in the "British Journal of Nutrition" also pointed out that regular consumption of peppers can effectively Delays the development of atherosclerosis and the oxidation of lipoproteins in the blood. In addition, people used to think that regular consumption of peppers may irritate the stomach and even cause gastric ulcers. But the truth is just the opposite. Capsa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 颜桂珠
Owner 颜桂珠
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