Lung moistening and brain strengthening fresh lotus root chili sauce and preparation method thereof

Abstract

The present invention discloses a lotus lung moistening and brain strengthening fresh lotus root chili sauce which is made of the following raw materials in parts by weight: red chilies 120-130 parts, mung bean starch 8-14 parts, salt 12-13 parts, Sanhua-flavor type liquor 10-15 parts, lotus roots 10-12 parts, chopped candied jujubes 10-15 parts, matcha powder 8-10 parts, polygonatum odoratum 0.8-1 part, citrus aurantium flowers 1-1.2 parts, castanea mollissima leaves 0.7-1 parts. The prepared chili sauce has mellow taste and maximumly preserves the nutritious ingredients in the chilies. The mung bean starch is added in the raw materials, thus a layer of protective film can be formed on the stomach wall after the mung bean starch is pasted to prevent or reduce the direct stimulation of chilies on the stomach wall and protect gastric mucosa; and the additions of polygonatum odoratum, citrus aurantium flowers, castanea mollissima leaves and other ingredients enable the chili sauce to have health-care functions of improving eyesight and strengthening brain, regulating qi and relieving depression, nourishing yin and moistening lungs, and tonifying stomach and promoting salivation.

Description

technical field [0001] The invention relates to a health-care fish meat, in particular to a refreshing lotus root chili sauce for nourishing the lungs, invigorating the brain 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 agitatio...

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