Licorice chilli paste and preparation method thereof

A technology of chili sauce and licorice, applied in the field of condiments, can solve the problems of time-consuming process, harmful memory, improper temperature control, etc., and achieve the effect of enhancing the beauty effect and preventing the formation of stains

Inactive Publication Date: 2015-09-16
ZUNYI LAHAHA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the chili sauce on the market has a single taste, unbalanced nutrition, and too many additives, which have adverse effects on human health and cannot satisfy the concept of green consumption.
At the same time, the unreasonable processing technology leads to the incomplete release of nutrients, which in turn prevents the chili sauce from performing its beneficial functions perfectly.
[0005] Patent No. CN104643022A "A Kind of Chili S

Method used

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  • Licorice chilli paste and preparation method thereof
  • Licorice chilli paste and preparation method thereof
  • Licorice chilli paste and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of licorice chili sauce, its raw material proportion by weight is 11 parts Chaotian pepper, 12 parts peanut kernels, 6 parts prickly ash, 9 parts garlic, 7 parts onion, 14 parts shrimp, 13 sesame seeds, 3 parts licorice, 8 parts food plants Use oil, 5 parts salt.

[0028] Its preparation method comprises the following steps:

[0029] (1) Weigh the raw materials according to the above weight ratio, and carry out pre-treatment on the raw materials: remove the stalks, clean, dry, and grind the chili pepper to obtain chili powder; peel the ginger, garlic, and onion respectively, Washing, drying, and chopping; grinding Zanthoxylum bungeanum to obtain Zanthoxylum bungeanum powder; soaking peanuts, dried shrimps, and licorice in warm water for 6 minutes, then frying for 20 minutes on warm fire, and pulverizing them after cooling to room temperature to obtain mixed powder;

[0030] (2) Heat the cooking oil to 64°C, first add garlic, pepper powder, chili powder and fry f...

Embodiment 2

[0037] A kind of licorice chili sauce, its raw material weight ratio is 18 parts Chaotian pepper, 11 parts peanut kernels, 8 parts prickly ash, 7 parts garlic, 5 parts onions, 11 parts dried shrimps, 21 sesame seeds, 5 parts licorice, 11 parts food plants Use oil, 3 parts salt.

[0038] Its preparation method comprises the following steps:

[0039] (1) Weigh the raw materials according to the above weight ratio, and carry out pre-treatment on the raw materials: remove the stalks, clean, dry, and grind the chili pepper to obtain chili powder; peel the ginger, garlic, and onion respectively, Washing, drying, and chopping; grinding Zanthoxylum bungeanum to obtain Zanthoxylum bungeanum powder; soaking peanuts, dried shrimps, and licorice in warm water for 6 minutes, then frying for 20 minutes on warm fire, and pulverizing them after cooling to room temperature to obtain mixed powder;

[0040] (2) Heat the cooking oil to 71°C, first add garlic, pepper powder, chili powder and fry ...

Embodiment 3

[0047] A kind of licorice chili sauce, its raw material weight ratio is 23 parts Chaotianjiao, 9 parts peanut kernels, 4 parts prickly ash, 8 parts garlic, 5 parts onions, 9 parts dried shrimps, 14 sesame seeds, 7 parts licorice, 13 parts food plants Use oil, 2 parts salt.

[0048] Its preparation method comprises the following steps:

[0049] (1) Weigh the raw materials according to the above weight ratio, and carry out pre-treatment on the raw materials: remove the stalks, clean, dry, and grind the chili pepper to obtain chili powder; peel the ginger, garlic, and onion respectively, Washing, drying, and chopping; grinding Zanthoxylum bungeanum into powder to obtain Zanthoxylum bungeanum powder; soaking peanuts, dried shrimps, and licorice in warm water for 9 minutes, then frying on high heat for 20 minutes, and pulverizing them after cooling to room temperature to obtain a mixed powder;

[0050] (2) Heat the cooking oil to 75°C, first add garlic, pepper powder, and chili po...

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Abstract

The invention relates to the field of seasonings and in particular relates to licorice chilli paste and a preparation method of the licorice chilli paste. The preparation method comprises the following steps: soaking peanuts, dried shrimps and liquorice in warm water for 5-10min, frying for 20min with slow fire, cooling to room temperature, crushing to obtain mixed powder, heating edible oil to 60-80 DEG C with slow fire, adding garlic, pricklyash peel and pod pepper, frying for 10-15min, adding fresh ginger, sesame and onion, frying for 7-16min, cooling the oil to 30-60 DEG C, sequentially adding the mixed powder and table salt, stirring for 3-14min, and cooling to room temperature to obtain the licorice chilli paste. The traditional Chinese medicinal materials are adopted and the reasonable formula and preparation process are combined, thus, the chilli paste has the health functions of resisting cancer and aging, regulating immunity and preventing senile dementia.

Description

technical field [0001] The invention relates to the field of condiments, in particular to a licorice chili sauce. Background technique [0002] Licorice is widely used in the field of medicine and food processing as a good medicine for invigorating Qi, eliminating phlegm, relieving cough, and relieving pain. Licorice is particularly rich in nutrients, such as flavonoids. Therefore, licorice can help regulate the body’s immune function, antibacterial , anti-drug, anti-tumor, anti-arrhythmia functions, its perfect pharmacological action and nutritional value make it have a good application prospect. [0003] As one of the important condiments, chili sauce is very popular in many areas of our country. The reputation of "one spicy top nine flavors" has made chili sauce go to the world and opened up the world market for chili sauce. Because chili sauce contains curcumin, which can help muscles return to normal after exercise and has the effect of preventing Alzheimer's disease, ...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/30A23L27/60
CPCA23V2002/00A23V2200/308A23V2200/30A23V2200/318A23V2200/302A23V2200/324A23V2200/322
Inventor 胥盼
Owner ZUNYI LAHAHA FOOD
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