Albizzia julibrissin flower and dried tangerine peel depression dispelling chili sauce and preparation method thereof

Abstract

The present invention discloses an albizzia julibrissin flower and dried tangerine peel depression dispelling chili sauce which is made of the following raw materials in parts by weight: red chilies 120-130, mung bean starch 8-14, salt 12-13, sanhua-flavor type liquor 10-15, dried tangerine peels 10-11, cheese 6-6.5, mung bean cake 10-11, tofu 8-12, orange internal peels 1.6-2.2, albizia julibrissin flowers 1.8-2.3, and stevia rebaudiana 1.5-2.1. The prepared chili sauce has a mellow taste and preserves the nutrients of chilies to a greatest degree. The addition of mung bean starch in raw materials can form a layer of protective film on the stomach wall after being pasted, and thus prevent or reduce the direct stimulation of the chilies on stomach wall, and protect gastric mucosa. The additions of internal peels, albizia julibrissin flowers, stevia rebaudiana and other edible materials enable the chili sauce to have health-care functions of dispelling depression and soothing nerves, nourishing yin and supplementing yang, regulating qi and stimulating appetite, beautifying features, and nourishing yin.

Description

technical field [0001] The invention relates to a health-care fish meat, in particular to an acacia nectar tangerine peel hot pepper 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 c...

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