Chinese chestnut chili sauce for nourishing faces and resisting ageing and preparation method of Chinese chestnut chili sauce

Abstract

The invention discloses Chinese chestnut chili sauce for nourishing faces and resisting ageing. The Chinese chestnut chili sauce 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, 7-9 parts of pickled radishes, 8-11 parts of bitter gourds, 12-16 parts of Chinese chestnuts, 8-14 parts of coconut milk, 1-1.5 parts of hibiscus manihot flowers, 0.5-0.9 part of radix puerariae and 1-1.5 parts of ginkgo leaves. 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 largest 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 stimulus of the chili to the gastric wall is prevented or reduced, and gastric mucosa is protected; food materials of the hibiscus manihot flowers, the radix puerariae, the ginkgo leaves and the like are added, so that the chili sauce disclosed by the invention has the health-care functions of resisting weariness, resisting ageing, reducing blood pressure and blood lipid, nourishing faces and protecting skins.

Description

technical field [0001] The invention relates to a health-care fish, in particular to a beautifying and anti-aging chestnut 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 conce...

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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