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Rice-fragrance chilli sauce and preparation method thereof

A technology of chili sauce and raw materials, applied in the field of food processing, can solve the problems of single seasoning function, no health care function, and unable to meet the growing needs of consumers, and achieve the effect of enriching nutrition and increasing appetite

Inactive Publication Date: 2014-09-17
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 seasoning function and do not have a health care function, which cannot meet the growing needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] A rice-flavored chili sauce is characterized in that it is made from the following raw materials in parts by weight (kg):

[0020] Rosa 2, Poria cocos 2, Lycium barbarum leaves 4, Loofah 2, Pumpkin flowers 5, Claw 2, Herb jelly 3, Pork lean meat 20, Longan meat 6, Wakame 9, Amaranth 9, Bean drum 35, Spinach Plum 2, beer 7, milk 100, rice 70, red pepper 450, rapeseed oil 90, nutritional additives 11;

[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 wax gourd, add the materials obtained in step (1) to be...

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PUM

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Abstract

The invention provides a rice-fragrance chilli sauce and a preparation method thereof. The rice-fragrance chilli sauce is characterized by being prepared from the following raw materials by weight: 2 to 3 parts of cherokee rose-hip, 1 to 2 parts of Poria cocos, 3 to 4 parts of wolfberry leaf, 2 to 3 parts of vegetable sponge of luffa, 4 to 5 parts of pumpkin flower, 1 to 2 parts of narrow-leaved lindernia, 2 to 3 parts of Phlomis likiangensis, 20 to 24 parts of lean pork, 5 to 6 parts of longan pulp, 7 to 9 parts of undaria pinnatifida, 8 to 9 parts of amaranth, 30 to 35 parts of black bean, 2 to 3 parts of preserved plum, 6 to 7 parts of beer, 90 to 100 parts of milk, 70 to 80 parts of rice, 400 to 450 parts of hot red pepper, 80 to 90 parts of rapeseed oil and 10 to 11 parts of a nutrition additive. The rice-fragrance chilli sauce is spicy and tasty and can whet the appetite; the rice used in the invention is cooked dry with milk and then fried so as to obtain crisp taste, which enables the rice-fragrance chilli sauce to be more delicious; moreover, a plurality of vegetables and pork are added, so nutrients of the rice-fragrance chilli sauce are enriched; the rice-fragrance chilli sauce also contains a plurality of Chinese herbal components and exerts spleen and stomach reinforcing, liver nourishing, kidney nourishing, channel freeing and blood circulation stimulating effects after frequent eating.

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] 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 rice-flavored chili sauce and a preparation method thereof. The present invention has the characteristics of fragrant, delicious, nutritious and healthy. [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] 2-3 golden ...

Claims

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Application Information

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