Flos sophorae sour-and-spicy sauce with effect of clearing away heat, and production method thereof

A technology of sophora japonica and chili sauce, applied in the field of chili sauce, can solve the problems of few types of chili sauce and tradition

Inactive Publication Date: 2013-09-25
滁州市百年食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] As a common home-cooked food, chili sauce has been widely loved by the public for many years. It has a unique taste and can be used as a seasoning for many pasta dishes. It can also be used as a seasoning for cooking. It has a unique flavor, but the chili sauce on the market Very few types and very traditional

Method used

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Embodiment Construction

[0013] A Sophora japonica hot and sour sauce with heat-clearing effect, which is composed of the following raw materials in parts by weight: 20 Kg of red pepper, 10 Kg of green pepper, 5 Kg of hawthorn, 1-2 lemons, 2 Kg of garlic, 1 Kg of Sophora japonica, 0.01 Kg of mint, and 0.01 Kg of chrysanthemum Kg, Perilla seed 0.0.1 Kg, Angelica dahurica 0.02 Kg, Bupleurum 0.01 Kg, Honey barrel flower 0.01 Kg, Duckweed grass 0.01 Kg, Magnolia flower 0.01 Kg.

[0014] A kind of preparation method of sophora japonica chutney with heat-clearing effect, comprises the following steps:

[0015] (1) Remove the core of the hawthorn by weight, peel and chop the garlic, squeeze the juice of the lemon, mix the rice wine and vinegar evenly, add the hawthorn and garlic, and then add sugar and salt to marinate ;

[0016] (2) Dehydrating the Sophora japonica in the weight portion, frying it with 1 times vegetable oil, and filtering off the oil;

[0017] (3) extracting and concentrating the mint, ch...

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Abstract

The invention discloses flos sophorae sour-and-spicy sauce with the effect of clearing away heat. The sour-and-spicy sauce is characterized by comprising the following raw materials in parts by weight: 20-30 parts of red hot chili, 10-20 parts of green peppers, 5-10 parts of hawthorn, 1-2 parts of lemon, 2-4 parts of garlic, 1-2 parts of flos sophorae, 0.01-0.02 part of mint, 0.01-0.02 part of chrysanthemum, 0.01-0.02 part of fructus perillae, 0.02-0.03 part of radix angelicae, 0.01-0.02 part of radix bupleuri, 0.01-0.02 part of hance brandisia herb, 0.01-0.02 part of nuphar pumilum, and 0.01-0.02 part of magnolia flower. The flos sophorae sour-and-spicy sauce with the effect of clearing away heat has a certain effect of promoting appetite due to the addition of hawthorn, the mint can bring a cooling feeling, and the traditional Chinese medicines have a certain effect of relieving exterior syndrome. The sour-and-spicy sauce has sour taste, and has breakthrough compared with traditional chilli sauce.

Description

technical field [0001] The invention mainly relates to the technical field of chili sauce, in particular to a sophoric acid chili sauce and a preparation method thereof. Background technique [0002] As a common home-cooked food, chili sauce has been widely loved by the public for many years. It has a unique taste and can be used as a seasoning for many pasta dishes. It can also be used as a seasoning for cooking. It has a unique flavor, but the chili sauce on the market The variety is small and very traditional. Contents of the invention [0003] The purpose of the present invention is to make up for the defects of the prior art, and to provide a method for preparing the sophora chutney with heat-clearing effect. [0004] The present invention is achieved through the following technical solutions: [0005] A Sophora japonica hot and sour sauce with heat-clearing effect, which is composed of the following raw materials in parts by weight: 20-30 red peppers, 10...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/212A23L1/29A23L27/60A23L19/00A23L33/00
Inventor 许运龙
Owner 滁州市百年食品股份有限公司
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