Fish roe and liquorice wheat-flavored spicy and hot chilli paste and preparation method thereof

Abstract

The invention discloses fish roe and liquorice wheat-flavored spicy and hot chilli paste which is prepared from the following raw materials in parts by weight: 120-130 parts of red pepper, 8-14 parts of mung bean starch, 12-13 parts of salt, 10-15 parts of Sanhua liquor, 3-4 parts of oatmeal, 12-15 parts of sweet water cans, 13-15 parts of fish roe, 13-14 parts of kiwi fruits, 0.7-1.2 parts of cornflowers, 0.9-1 part of liquorice and 1-2 parts of buckwheat leaves. The chilli paste disclosed by the invention is savory and mellow and delicious and maintains the nutritional components of chilli intact to the maximum extent. As the mung bean starch is added into the raw materials, the mung bean starch which is gelatinized can form a protective film on the stomach wall to prevent or reduce direct stimulation of chilli on the stomach wall and protect the gastric mucosa. Moreover, by adding food materials such as the cornflowers, liquorice, buckwheat leaves and the like, the chilli paste disclosed by the invention is endowed with the health-care functions of tonifying spleen and qi and relieving cough and moistening lung.

Description

technical field [0001] The invention relates to a health-care fish meat, in particular to a fish roe licorice wheat-flavored chili sauce and a preparation method thereof. Background technique [0002] Chili peppers originated in the tropical regions of Central and South America and were introduced to China in the Ming Dynasty. Now it is produced all over China, mainly concentrated in Hunan, Hubei, Jiangxi, Sichuan, Chongqing, Yunnan, Guizhou and other provinces, and it is available in all seasons. Red pepper is rich in vitamin C and carotene, and has the edible effects of antipyretic and analgesic, increasing appetite, helping digestion, reducing fat and losing weight. [0003] For the convenience of preservation and storage, red pepper is often used as sauce. The content of vitamin C in pepper ranks first among vegetables, but in the process of making sauce and grinding, the oxidation of pepper is more obvious with mechanical agitation, and the traditional heating and con...

AI Technical Summary

Problems solved by technology

The content of vitamin C in pepper ranks first among vegetables, but in the process of making sauce and grinding, the oxidation of pepper is more obvious with mechanical agitation, and the traditional heating and concentration method makes the loss of VC even more serious. In the process, VC is also continuously lost as time goes by

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