Milk-flavored pericarp blood-enriching chilli sauce and preparation method thereof

Abstract

The invention discloses milk-flavored pericarp blood-enriching chilli sauce 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, 14-15 parts of milk dregs, 7-8 parts of sweet osmanthus, 13-14 parts of grape skin, 13-14 parts of muskmelons, 2.5-3 parts of astragalus membranaceus, 2-2.5 parts of prepared rehmannia roots and 1.6-2.2 parts of cucumber leaves. The chilli sauce disclosed by the invention keeps the nutritional ingredients of chilli intact to the maximum extent. As the mung bean starch is added into the raw materials, the mung bean starch 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. By adding the food materials such as astragalus membranaceus, prepared rehmannia roots, cucumber leaves and the like, the milk-flavored pericarp blood-enriching chilli sauce disclosed by the invention is endowed with the health-care functions of nourishing yin and supplementing blood and clearing away heat and tonifying qi.

Description

technical field [0001] The invention relates to a health-care fish meat, in particular to a blood-enriching chili sauce with milk-flavored peel 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 ...

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

[0004] Although chili sauce is delicious, excessive consumption can lead to fire and even endanger human health. Many consumers who eat chili sauce will experience intestinal discomfort, especially those who eat it for the first time or consume too much, will experience abdominal pain, diarrhea, and burning in the anus Symptoms such as burn