Chili food and making method thereof

A chili food, chili technology, applied in food preparation, food science, application and other directions, can solve the problems of unauthentic taste, side effects, easy to get angry and other problems of chili sauce

Inactive Publication Date: 2015-07-08
王铭志
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0016] The pain caused by "getting angry" has brought painful choices to many consumers who want to eat chili but are afraid of "getting angry". , this is not only troublesome, but also may bring other side effects; in the prior art, the taste of many chili sauces is ...

Method used

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  • Chili food and making method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A kind of chili food, the total mass of chili in the chili food is 5 times of the total mass of ingredients; the total mass of oil is 5 times of the total mass of chili;

[0050] Described batching is the raw material of following mass parts:

[0051] 15 parts of gardenia, 4 parts of cinnamon, 3 parts of licorice, 3 parts of star anise, 3 parts of dried ginger, 3 parts of woody fragrance, 3 parts of grass grass, 2 parts of grass fruit, 2 parts of Angelica dahurica, 2 parts of cloves, 2 parts of red grass, 2 parts 1 part Amomum seed, 2 parts tangerine peel and 2 parts Sanye.

[0052] The preparation method of above-mentioned capsicum food, comprises the steps:

[0053] (1) Preparation: prepare ingredients, oil plants and peppers according to the above ratio; the ingredients can be cut into appropriate sizes (about 1 cm in size) according to needs; the ingredients and peppers are washed separately for later use. Described oil plant selects rapeseed oil for use. The lengt...

Embodiment 2

[0058] A kind of chili food, the total mass of chili in the chili food is 2 times of the total mass of ingredients; the total mass of oil is 4 times of the total mass of chili;

[0059] Described batching is the raw material of following mass parts:

[0060] 10 parts of gardenia, 2 parts of cinnamon, 1 part of licorice, 1 part of star anise, 1 part of dried ginger, 1 part of woody fragrance, 1 part of grass root, 1 part of grass fruit, 1 part of Angelica dahurica, 1 part of clove, 1 part of red root, 1 1 part Sharen, 1 part Chenpi and 1 part Sanye.

[0061] The preparation method of above-mentioned capsicum food, comprises the steps:

[0062] (1) Preparation; prepare ingredients, oil plants and peppers according to the above proportions; the ingredients can be cut into appropriate sizes according to needs; the ingredients and peppers are washed separately and set aside. Described oil plant selects olive oil for use. The length of the pepper is 4cm-6cm.

[0063] (2) Frying;...

Embodiment 3

[0067] A kind of chili food, the total mass of chili in the chili food is 8 times of the total mass of ingredients; the total mass of oil is 6 times of the total mass of chili;

[0068] Described batching is the raw material of following mass parts:

[0069] 20 parts of gardenia, 6 parts of cinnamon, 5 parts of licorice, 5 parts of star anise, 5 parts of dried ginger, 5 parts of woody fragrance, 5 parts of grass grass, 3 parts of grass fruit, 3 parts of Angelica dahurica, 3 parts of cloves, 3 parts of red grass, 3 parts of 1 part Amomum seed, 3 parts tangerine peel and 3 parts Sanye.

[0070] The preparation method of above-mentioned capsicum food, comprises the steps:

[0071] (1) Preparation; prepare ingredients, oil plants and peppers according to the above proportions; the ingredients can be cut into appropriate sizes according to needs; the ingredients and peppers are washed separately and set aside. Described oil plant selects peanut oil for use. The length of the pep...

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Abstract

The invention provides chili food and a making method thereof and belongs to the technical field of food. The total mass of chilies in the chili food is twice to eight times that of an ingredient, and the total mass of oil is four times to six times that of the chilies. The ingredient comprises, by mass, 10-20 parts of jasmine, 2-6 parts of cinnamon, 1-5 parts of liquorice, 1-5 parts of anise, 1-5 parts of dried ginger, 1-5 parts of elecampane, 1-5 parts of alpinia hainanensis, 1-3 parts of amomum tsaoko, 1-3 parts of angelica roots, 1-3 parts of cloves, 1-3 parts of azuki beans, 1-3 parts of fructus amomi, 1-3 parts of pericarpium citri reticulatae and 1-3 parts of rhizome. The chili food is obtained by conducting preparation, frying, simmering, packaging and the like in sequence. According to the making method of the chili food, the chilies and nutrient contents in the chilies can be protected, effective components in the chilies and effective components in the ingredient can be fully utilized, the obtained chili food is hot and not dry, and the chili food can clear away heat, remove toxicity, purge intense heat, remove dampness and smoothen the spleen and the stomach.

Description

technical field [0001] The invention relates to the field of food, in particular to a chili food and a preparation method thereof. Background technique [0002] Capsicum is the fruit of a Solanaceae Capsicum plant, which is an annual or limited perennial herb. Pepper fruits are usually conical or oblong, green when immature, and turn bright red, green or purple when ripe, with red being the most common. Pepper fruit has a spicy taste because the peel contains capsaicin, which can increase appetite. The content of vitamin C in pepper ranks first among vegetables, and it is also rich in β-carotene, folic acid, magnesium and potassium. Chili also has a variety of therapeutic effects: [0003] Pepper is warm in nature, pungent in taste, slightly poisonous, and enters the spleen and stomach meridians; [0004] It has the effect of invigorating the spleen and stomach and dispelling rheumatism; [0005] Indications for indigestion, cold stomach pain, rheumatic pain, lumbar mus...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/22A23L1/29A23L19/00A23L27/00A23L33/00
Inventor 王铭志
Owner 王铭志
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