Method for making hot and spicy sauce

A technology of spicy sauce and sauce, which is applied in the field of food processing, can solve problems such as oral ulcers and peppers are easy to get angry, and achieve the effects of preventing and treating tumor diseases, relieving cold pain in the chest and abdomen, and killing parasites in the stomach and abdomen Effect

Inactive Publication Date: 2015-05-27
伍祖林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chili sauce has become a kind of food that people like because of its unique taste, but it is easy to get angry and produce oral ulcers when eating chili. topic

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for making spicy sauce, which is made by using the following raw materials by weight:

[0026] 100 grams of raw pepper, 50 grams of garlic, 30 grams of young ginger, 20 grams of Houttuynia cordata, 5 grams of peanut kernels, 3 grams of cashew nuts, 5 grams of black beans, 10 grams of salt, 25 grams of white wine with an alcohol volume content of 52%;

[0027] The production steps are:

[0028] a. Fry the peanut kernels, cashew nuts, and black beans until fragrant, peel and crush them into granules with a particle size of 2 mm, and set aside;

[0029] b. Wash and dry the raw chili, garlic, young ginger, and Houttuynia cordata separately, then chop them separately and set aside;

[0030] c. Mix the black beans, peanut kernels and cashew nuts prepared in step a with the raw chili, garlic, young ginger and houttuynia cordata obtained in step b and stir evenly to obtain a mixture;

[0031] d. Add salt and 20 grams of white wine to the mixture prepared in step c an...

Embodiment 2

[0034] A method for making spicy sauce, which is made by using the following raw materials by weight:

[0035] 300 grams of raw pepper, 150 grams of garlic, 90 grams of young ginger, 60 grams of Houttuynia cordata, 15 grams of peanut kernels, 15 grams of cashew nuts, 15 grams of black beans, 30 grams of salt, and 75 grams of white wine with an alcohol volume content of 52%;

[0036] The production steps are:

[0037] a. Fry the peanut kernels, cashew nuts, and black beans until fragrant, peel and crush them into granules with a particle size of 2 mm, and set aside;

[0038] b. Wash and dry the raw chili, garlic, young ginger, and Houttuynia cordata separately, then chop them separately and set aside;

[0039] c. Mix the black beans, peanut kernels and cashew nuts prepared in step a with the raw chili, garlic, young ginger and houttuynia cordata obtained in step b and stir evenly to obtain a mixture;

[0040] d. Add salt and 60 grams of white wine to the mixture prepared in s...

Embodiment 3

[0043] A method for making spicy sauce, which is made by using the following raw materials by weight:

[0044] 600 grams of raw chili, 300 grams of garlic, 180 grams of young ginger, 120 grams of Houttuynia cordata, 30 grams of peanut kernels, 30 grams of cashew nuts, 30 grams of black beans, 60 grams of salt, and 150 grams of white wine with an alcohol volume content of 52%;

[0045] The production steps are:

[0046] a. Fry the peanut kernels, cashew nuts, and black beans until fragrant, peel and crush them into granules with a particle size of 2 mm, and set aside;

[0047] b. Wash and dry the raw chili, garlic, young ginger, and Houttuynia cordata separately, then chop them separately and set aside;

[0048] c. Mix the black beans, peanut kernels and cashew nuts prepared in step a with the raw chili, garlic, young ginger and houttuynia cordata obtained in step b and stir evenly to obtain a mixture;

[0049] d. Add salt and 120 grams of white wine to the mixture prepared i...

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PUM

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Abstract

The invention discloses a method for making a hot and spicy sauce, belonging to the technical field of food processing. The hot and spicy sauce is prepared from the following raw materials in parts by weight: 100 parts of raw chili, 50 parts of garlic bulb, 30 parts of tender ginger, 20 parts of houttuynia cordata, 5 parts of peanut kernel, 3 parts of cashew nut, 5 parts of black beans, 10 parts of salt and 25 parts of white spirit with the alcohol volume content of 52 percent. The making method comprises the step of mixing and salting the previous raw materials. The hot and spicy sauce disclosed by the invention is capable of clearing away internal heat and is balanced in nutrition, natural, smooth and delicious in taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making spicy sauce. Background technique [0002] The vitamin C contained in chili ranks first among vegetables, and it is also rich in vitamin B, carotene, calcium, iron and other minerals. Medical experts believe that chili can relieve cold pain in the chest and abdomen, stop dysentery, and kill parasites in the stomach and abdomen. , control heart disease and coronary arteriosclerosis; can also stimulate oral mucosa, cause gastric peristalsis, promote saliva secretion, increase appetite, and promote digestion. Chili sauce has become a kind of food that people like because of its unique taste, but it is easy to get angry and produce oral ulcers when eating chili. topic. Contents of the invention [0003] The invention provides a method for making the spicy sauce that clears fire, has balanced nutrition, is natural, smooth and delicious, and tastes delic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
CPCA23V2002/00
Inventor 伍祖林
Owner 伍祖林
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