Chilli sauce capable of reducing internal heat and production method thereof
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A technology of chili sauce and dried chili, which is applied in the field of seasoning sauce and can solve problems such as troubles and side effects
Inactive Publication Date: 2015-01-21
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[0005] Due to the pain caused by getting angry, it brings painful choices to many consumers who want to eat chili but are afraid of getting angry. After eating chili and getting angry, they have to eat fire-reducing tea to get rid of the fire. This is not only troublesome but may also bring other problems. side effect
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Embodiment 1
[0032] 100 grams of dried chili, 20 grams of soybean oil, 20 grams of broad beans, 20 grams of sesame seeds, 15 grams of mint leaves, 20 grams of tangerine peel, 20 grams of glutinous rice wine, 30 grams of vinegar, 8 grams of salt, 8 grams of soy sauce, 5 grams of garlic,
[0033] Its production steps are:
[0034] (1) Raw material pretreatment
[0035] Dried chili processing: carefully select 100 grams of dried chili, remove the stalks, soak in hot water for 15 minutes until the dried chili fully absorbs water, drain, then crush the dried chili, pass through a 50-mesh sieve, and set aside;
[0036] Soybean oil pretreatment: Heat 20 grams of soybean oil, add sliced garlic, remove the bean smell, remove the garlic, let the oil cool, and set aside;
[0037] Broad bean pretreatment: Cook 20 grams of broad beans, mash them, and set aside;
[0038] Sesame pretreatment: stir-fry 20 grams of sesame seeds, and break them into powder separately, set aside;
[0039] Pretreatment o...
Embodiment 2
[0046] Use 100 grams of dried chili, 40 grams of soybean oil, 15 grams of broad beans, 15 grams of sesame seeds, 20 grams of mint leaves, 15 grams of tangerine peel, 40 grams of glutinous rice wine, 10 grams of vinegar, 12 grams of salt, 12 grams of soy sauce, and 15 grams of garlic.
[0047] Its production steps are:
[0048] (1) Raw material pretreatment
[0049] Dried chili processing: carefully select 100 grams of dried chili, remove the stalks, soak in hot water for 30 minutes until the dried chili is fully absorbed, drain, then crush the dried chili, pass through a 50-mesh sieve, and set aside;
[0050] Soybean oil pretreatment: Heat 40 grams of soybean oil, add sliced garlic, remove the bean smell, remove the garlic, let the oil cool, and set aside;
[0051] Broad bean pretreatment: Cook 15 grams of broad beans, mash them, and set aside;
[0052] Sesame pretreatment: stir-fry 5 grams of sesame seeds, and break them into powder separately, set aside;
[0053] Pretre...
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Abstract
The invention discloses chilli sauce capable of reducing internal heat and a production method thereof, and relates to the technical field of bechamel. The chilli sauce is prepared from the following raw materials: 100 parts of dried chilli, 20-40 parts of soybean oil, 15-20 parts of vicia faba, 15-20 parts of sesame, 15-20 parts of mint leaves, 15-20 parts of pericarpium citri reticulatae, 20-40 parts of glutinous rice wine, 10-30 parts of vinegar, 8-12 parts of salt, 8-12 parts of soybean sauce and 5-15 parts of garlic. The production method is as follows: the dried chilli, the soybean oil, the vicia faba, the sesame, the pericarpium citri reticulatae and the mint leaves are preprocessed and mixed, the salt and the soybean sauce are added and mixed uniformly, the glutinous rice wine and the vinegar are added and stirred uniformly, finally the raw materials are put in a pot, water is added to be boiled, the power is turned off, and the mixture is cooled and sealed for 3-5 days. According to the invention, the chilli sauce has the functions of reducing internal heat and anti-inflammation; the glutinous rice wine and the sesame are added, so that the chilli sauce is bright red in color and aromatic in flavor, and has the flavor of similar fermented chilli sauce for reducing internal heat.
Description
technical field [0001] The invention relates to the technical field of seasoning sauce, in particular to a fire-removing chili sauce and a preparation method thereof. Background technique [0002] Capsicum, also known as spicy, sea spicy, spicy, Qin spicy, etc., is the fruit of a plant of the genus Capsicum in the family Solanaceae, which is a year or limited perennial herb. Peppers are usually conical or oblong, green when immature, and turn bright red, yellow or purple when ripe, with red being the most common. Capsicum is rich in vitamin C, β-carotene, folic acid, magnesium and potassium; capsaicin is also contained in pepper, which has anti-inflammatory and antioxidant effects, and helps reduce heart disease, certain tumors and other diseases that occur with age. Increased risk of chronic disease. [0003] The vitamin C contained in chili ranks first among vegetables, and it is also rich in minerals such as calcium and iron. Medical experts believe that chili can relie...
Claims
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Application Information
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