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Method for making chilli sauce containing fire-clearing factor

A fire-clearing factor and production method technology, applied in food preparation, application, food science, etc., can solve the problems of getting angry from spicy food and hot peppers, and achieve the effects of improving quality, less consumption, and environmental protection

Inactive Publication Date: 2011-11-23
ZHEJIANG ZHENGWEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a chili sauce product containing fire-clearing factors to solve the problem of getting angry when eating chili, thereby eliminating consumers’ concerns about getting hot when eating spicy food, and opening up a broader market for the industrialization of chili

Method used

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  • Method for making chilli sauce containing fire-clearing factor
  • Method for making chilli sauce containing fire-clearing factor
  • Method for making chilli sauce containing fire-clearing factor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Chili sauce is compounded by weight ratio from the following components:

[0033]

[0034]

[0035] The fire-clearing factor is obtained by mixing and extracting the following components according to the weight ratio.

[0036]

[0037] Its production process is as follows:

[0038] 1. Preparation

[0039] (1) Preparation of fire clearing factor

[0040] After mixing light bamboo leaves, chrysanthemum, mint, honeysuckle, and fat sea, use a pulverizer to crush to 35 mesh, put the material into a supercritical CO2 extraction device for extraction (extraction temperature is 45°C, pressure 30MPa, time 3 hours), the extract stand-by.

[0041] (2) Preparation of chili sauce

[0042] Add 1 times water to fresh chili, crush it into mud with a beater, add 1 times water to stir and filter, take the filtrate, add 4 times water to dilute. Add edible salt, white sugar, monosodium glutamate, citric acid, sodium erythorbate, and starch in proportion, stir, and then heat i...

Embodiment 2

[0046] Chili sauce is compounded by weight ratio from the following components:

[0047]

[0048]

[0049] The fire-clearing factor is obtained by mixing and extracting the following components according to the weight ratio.

[0050]

[0051] Its production process is as follows:

[0052] 1. Preparation

[0053] (1) Preparation of fire clearing factor

[0054] After mixing light bamboo leaves, chrysanthemum, mint, honeysuckle, and fat sea, use a pulverizer to crush to 35 mesh, put the material into a supercritical CO2 extraction device for extraction (extraction temperature is 40°C, pressure 25MPa, time 5 hours), the extract stand-by.

[0055] (2) Preparation of chili sauce

[0056] Add 1.5 times of water to fresh peppers, crush them into mud with a beater, add 1 times of water to stir and filter, take the filtrate, and add 5 times of water to dilute. Add edible salt, white sugar, monosodium glutamate, citric acid, sodium erythorbate, and starch in proportion, st...

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Abstract

The invention relates to a method for making chilli sauce containing a fire-clearing factor, which comprises two preparation processes: (1) a fire-clearing factor preparation process and (2) a chilli sauce preparation process. The fire-clearing factor preparation process is characterized in that the fire-clearing factor consists of the components including lophatherum gracile, chrysanthemum, mint, honeysuckle and scaphium scaphigerum and is prepared by a supercritical CO2 extraction process; and the chilli sauce preparation process is characterized in that the chilli sauce consists of fresh peppers, salt, white granulated sugar, gourmet powder, citric acid, sodium erythorbate, starch, salad oil and the fire-clearing factor and is prepared by a process of pulping, mixing and sterilizing. In the invention, the inflammation problem of eating pepper is solved, the inflammation misgivings of people who like peppers are eliminated, and market of pepper industry is expanded.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing chili sauce containing fire-clearing factors. Background technique [0002] Peppers are delicious and have many benefits. With modern science and technology constantly revealing the nutritional value and health care effects of chili peppers, coupled with its unique taste, chili peppers have become a global favorite food. Chili peppers contain capsaicinoids, which can increase appetite, It has pharmacological functions such as helping digestion, clearing the mind, sweating and dispelling cold, analgesic and detoxification, antibacterial and anti-inflammatory, dilating blood vessels, and preventing fat accumulation in the body. It is a traditional Chinese medicine raw material for preparing analgesic cream and frostbite cream. The VC content in pepper ranks first among vegetables. Therefore, the number of pepper-eating regions and populations in the world is i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/30A23L27/60
Inventor 孙进师成斌冯倩楼笑笑张丽娟龚星慧
Owner ZHEJIANG ZHENGWEI FOOD
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