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Internal heat decreasing chili sauce

A hot sauce, hot sauce technology, applied in the application, food preparation, food science and other directions, can solve the problems of hot sauce that is easy to get angry, rarely chili sauce that reduces fire, and single taste of hot sauce, and achieves the effect of broad market prospects.

Inactive Publication Date: 2013-03-27
田淦平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Chili sauce is a condiment that people cannot do without in daily life. It is deeply loved by the public, but the taste of chili sauce on the market is relatively single, which can no longer meet people's needs, and many chili sauces are easy to get angry after eating, especially When eating hot pot; there are very few hot sauces in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of heat-reducing hot sauce, each component in this hot sauce is made according to following weight ratio:

[0016] 200 parts of fresh red pepper, 120 parts of tomato, 80 parts of pear, 40 parts of honeysuckle, 40 parts of wild chrysanthemum, 8 parts of star anise, 15 parts of salt, 30 parts of garlic, 30 parts of vegetable oil, 50 parts of honey;

[0017] The making process of the present invention is:

[0018] A, take each raw material by composition ratio for subsequent use;

[0019] B. Air-dry the fresh red peppers, wash them, and cut the pears into small pieces, then put the two together with the star anise in boiling water and cook for 20 minutes on low heat, stir while cooking, filter out the peppers and pears, sprinkle with salt and Grind garlic together and set aside;

[0020] C. Boil the tomatoes in boiling water for 2 minutes, remove the skins, and cut them into small pieces for later use; add oil to the pot, pour in the tomatoes, honeysuckle, and wil...

Embodiment 2

[0022] A kind of heat-reducing hot sauce, each component in this hot sauce is made according to following weight ratio:

[0023] 250 parts of fresh red pepper, 100 parts of tomato, 100 parts of Sydney, 50 parts of honeysuckle, 50 parts of wild chrysanthemum, 12 parts of star anise, 20 parts of salt, 40 parts of garlic, 40 parts of vegetable oil, 60 parts of honey;

[0024] The making process of the present invention is:

[0025] A, take each raw material by composition ratio for subsequent use;

[0026] B. Air-dry the fresh red peppers, wash them, and cut the pears into small pieces, then put the two together with the star anise in boiling water and boil for 25 minutes, stir while cooking, filter out the peppers and pears, sprinkle with salt and Grind garlic together and set aside;

[0027] C. Boil the tomatoes in boiling water for 3 minutes, remove the skins, and cut them into small pieces for later use; add oil to the pot, pour in the tomatoes, honeysuckle, and wild chrysa...

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PUM

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Abstract

The invention discloses an internal heat decreasing chili sauce. The internal heat decreasing chili sauce is prepared from the following components in parts by weight: 200-250 parts of fresh chili, 100-120 parts of tomatoes, 80-100 parts of snow pears, 40-50 parts of honeysuckle, 40-50 parts of mother chrysanthemum, 8-12 parts of anise, 15-20 parts of salt, 30-40 parts of garlic, 30-40 parts of vegetable oil and 50-60 parts of honey. A preparation method of the internal heat decreasing chili sauce comprises the following steps of: weighing the materials in parts by weight; airing and cleaning the fresh chili; cleaning the snow pears, and cutting the snow pears into small blocks; boiling the cleaned fresh chili, the cut snow pear blocks and the anise in boiling water for 20-25 minutes while stirring; filtering out the chili and the snow pears, and grinding the chilli, the snow pears, the salt and the garlic; boiling the tomatoes in boiling water for 2-3 minutes, peeling the tomatoes which are taken out of the boiling water, and cutting the tomatoes into small blocks; adding oil into a pot, and stewing the tomato blocks, the honeysuckle and the mother chrysanthemum in the pot with soft fire; and pouring the ground chili and snow pears into the pot for stewing, getting out the stewed mixture, adding honey to the mixture for uniformly stirring, and sterilizing the mixture.

Description

technical field [0001] The invention relates to the field of health food, in particular to a fire-reducing hot sauce. Background technique [0002] Chili sauce is a condiment that people cannot do without in daily life. It is deeply loved by the public, but the taste of chili sauce on the market is relatively single, which can no longer meet people's needs, and many chili sauces are easy to get angry after eating, especially It is when eating hot pot; there are very few hot sauces that reduce heat in the market. Contents of the invention [0003] The object of the present invention is to provide a low-heat hot sauce that is fresh in taste and rich in nutrition and is suitable for hot pot dipping sauce. [0004] The technical scheme of this aspect is: provide a kind of reducing heat hot sauce, each component in this hot sauce is made according to following weight ratio: [0005] 200-250 parts of fresh red pepper, 100-120 parts of tomato, 80-100 parts of Sydney, 40-50 part...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
Inventor 田淦平
Owner 田淦平
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