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Rice-fragrant chilli sauce and preparation method thereof

A technology of chili sauce and raw materials, which is applied in the field of food processing, can solve the problems of not being able to meet the growing needs of consumers and single nutrition, and achieve the effect of unique flavor and reasonable and scientific formula

Inactive Publication Date: 2014-08-20
HEXIAN COUNTY JILONGSHAN CONDIMENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many kinds of condiments sold on the market, but most of them only have the function of seasoning and have single nutrition, which can no longer meet the growing needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] A rice-flavored chili sauce is characterized in that it is made from the following raw materials in parts by weight (kg):

[0019] Toi Daihua 1.2, Cynomorium 0.9, Salvia 1.3, Citrus aurantii 1.4, Panax notoginseng 1.7, Windgrass 1, Beartail grass 1.1, Pepper 220, Olive oil 30, Sweet noodle sauce 230, Rice 85, Mung bean 18, Soybean 12, Raisins 22. Trotters 12, lactic acid bacteria 0.3, nutritional additives 12;

[0020] The nutritional additive is made of the following raw materials in parts by weight (kg): 1.2 parts by weight of Aconitum japonica leaves, 1.4 parts of jasmine flowers, 0.9 parts of papaya seeds, 1.3 parts of loofah, 7 parts of bitter gourd, 50 parts of bean dregs, and 22 parts of preserved eggs;

[0021] The preparation method is as follows: (1) Peel the bitter gourd, add 3-4 times of water to make a slurry, add the leaves, jasmine, papaya seeds, and loofah to the obtained slurry, decoct with a slow fire for 30-35 minutes, filter to remove the residue...

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PUM

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Abstract

The invention discloses rice-fragrant chilli sauce and a preparation method thereof, and the rice-fragrant chilli sauce is characterized by being prepared from the following raw materials by weight: 1-1.2 parts of citrus aurantium, 0.9-1 part of cynomorium, 1.2-1.3 parts of salvia miltiorrhiza, 1.2-1.4 parts of immature bitter orange, 1.4--1.7 parts of sanchi flower, 0.9-1 part of common adenostema herb, 1-1.1 parts of orthosiphon marmoritis(hance)dunn, 200-220 parts of chilli, 30-35 parts of olive oil, 210-230 parts of sweet soybean paste, 80-85 parts of rice, 15-18 parts of mung bean, 10-12 parts of soybean, 20-22 parts of raisins, 10-12 parts of pig's trotter, 0.2-0.3 part of lactic acid bacteria and 9-12 parts of a nutritional additive. The rice-fragrant chilli sauce is fragrant, spicy and tasty, unique in flavor, reasonable and scientific in formula; the added rice, mung bean, and soybean is rich in proteins, vitamins and minerals, enrich the nutrition of the rice-fragrant chilli sauce; in addition, the rice-fragrant chilli sauce also contains a variety of herbal ingredients, and has the effects of promoting the circulation of qi, loosening center, tonifying kidney, benefitting intestine, nourishing blood, soothing nerves, clearing heat and detoxifying by regular consumption.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a rice-flavored chili sauce and a preparation method thereof. Background technique [0002] People often use condiments in daily life to increase the color, aroma and taste of dishes and promote appetite. At present, there are many types of condiments sold on the market, but most of them only have the function of seasoning and have single nutrition, which cannot meet the growing needs of consumers. Contents of the invention [0003] The object of the present invention is to provide a rice-flavored chili sauce and a preparation method thereof. The present invention has the characteristics of strong fragrance and healthy nutrition. [0004] The technical scheme adopted in the present invention is: [0005] A rice-flavored chili sauce is characterized in that it is made from the following raw materials in parts by weight: [0006] Toito flower 1-1.2, Cyn...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
CPCA23L33/00A23L27/60A23V2002/00
Inventor 李杰忠
Owner HEXIAN COUNTY JILONGSHAN CONDIMENT
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