Hot and spicy sauce and preparation method thereof

A technology for chili sauce and raw materials, which is applied in the directions of food preparation, function of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of unable to meet the growing needs of consumers, single seasoning function, no health care function, etc. To achieve the effect of unique flavor, rich nutrition, reasonable and scientific formula

Inactive Publication Date: 2014-09-10
何群
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many kinds of seasoning sauces sold on the market, but they only have a single sea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] A kind of spicy sauce is characterized in that being made from the raw material of following parts by weight (kg):

[0020] Cassia seed 2, wolfberry leaves 2, Fritillaria 2.5, Acanthopanax 1.5, ginseng 3, sensual grass 2, heart gall grass 2.5, shiitake mushrooms 4, day lily 4, duck liver 55, rye flour 65, cornstarch 22, potatoes 18 , chestnut kernel 13, kidney beans 10, red wine 35, pepper 350, lemon juice 10, tea 10, olive oil 55, nutritional additives 12;

[0021] The nutritional additive is made of the following raw materials in parts by weight (kg): hawthorn core 2, astragalus 1, tangerine peel 2, pomegranate leaf 5, lotus root 8, winter melon 8, brown sugar 4, water chestnut powder 52, butter 5;

[0022] The preparation method is as follows: (1) adding 4-5 times the water of hawthorn core, astragalus root, tangerine peel and pomegranate leaf to decocting for 30-35 minutes, filtering to remove slag, and collecting the filtrate;

[0023] (2) Peel the lotus root and ...

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PUM

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Abstract

The invention relates to hot and spicy sauce and a preparation method thereof. The hot and spicy sauce is characterized by being prepared from the following raw materials in parts by weight: 2-3 parts of semen cassiae, 1-2 parts of boxthorn leaves, 2-2.5 parts of tendrilleaf fritillary bulbs, 1.5-2 parts of roots and vines of manyprickle acanthopanax, 2-3 parts of ginseng, 1-2 parts of polycarpae, 1.5-2.5 parts of longseed willowseed herbs, 4-5 parts of fragrant mushrooms, 3-4 parts of day lily, 50-55 parts of duck livers, 60-65 parts of rye flour, 20-22 parts of cornstarch, 15-18 parts of potatoes, 12-13 parts of chestnut kernels, 8-10 parts of kidney beans, 30-35 parts of red wine, 300-350 parts of peppers, 10-12 parts of lemon juice, 8-10 parts of tea leaves, 50-55 parts of olive oil, and 10-12 parts of nutrient additives. Tea fragrance and wine fragrance are merged into the spicy sauce disclosed by the invention, the hot and spicy sauce is unique in flavor, reasonable and scientific in formula and rich in nutrition, and the hot and spicy sauce contains varied Chinese herbal medicine components, so that the efficacies of nourishing liver and kidney, promoting blood circulation for removing obstruction in collaterals and reinforcing vital energy can be achieved when people often eat the hot and spicy sauce.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a spicy sauce and a preparation method thereof. Background technique [0002] Seasoning sauce has a long history in my country and is mostly used in cooking dishes. At present, the seasoning sauces sold on the market are of a great variety, but they only have a single seasoning function, and do not have a health care function, which can no longer meet the increasing demands of consumers. Contents of the invention [0003] The object of the present invention is to provide a kind of spicy sauce and its preparation method, and the present invention has the characteristics of fragrant, delicious, nutritious and healthy. [0004] The technical scheme adopted in the present invention is: [0005] A kind of spicy sauce is characterized in that being made from the raw material of following weight portion: [0006] Cassia seed 2-3, Lycium barbarum leaf 1-2, Chuan ...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/30A23L27/60
CPCA23L27/60A23L33/105A23V2002/00A23V2250/21A23V2250/2124A23V2200/30
Inventor 何群
Owner 何群
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