Multi-flavor nutrient kadsura longepedunculata chili sauce and preparation method thereof

Abstract

The invention discloses multi-flavor nutrient kadsura longepedunculata chili sauce. The chili sauce disclosed by the invention is prepared from the following raw materials in parts by weight: 120-130 parts of red chili, 8-14 parts of mung bean starch, 12-13 parts of salt, 10-15 parts of Sanhua wine, 8-9 parts of rose flower petals, 7-9 parts of dried meat floss, 11-15 parts of thin sheets of bean curd, 8-9 parts of apples, 0.9-1.2 parts of globeamaranth, 0.9-1 part of loquat leaves and 1.4-2 parts of kadsura longepedunculata. The chili sauce prepared by the preparation method disclosed by the invention is fragrant, mellow and delicious; nutrient components of the chili are preserved to the most extent; the mung bean starch is added to the raw materials, so that after the mung bean starch is pasted, a layer of protective film can be formed on a gastric wall, direct stimulation of the chili to the gastric wall is avoided or reduced, and gastric mucosa is protected; through the addition of food materials of the globeamaranth, the loquat leaves, the kadsura longepedunculata and the like, the chili sauce disclosed by the invention has the health-care functions of benefiting qi for promoting production of fluid, nourishing the kidney, tranquilizing mind, clearing away the lung, regulating the function of the stomach, calming the liver and improving eyesight.

Description

technical field [0001] The invention relates to a health-care fish meat, in particular to a schisandra multi-flavor nutritious 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 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