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Formula of spicy chillies

A technology of chili and formula, applied in the field of food seasoning, to achieve the effect of improving taste and texture

Inactive Publication Date: 2016-01-27
苟晓龙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Tincture can be used for chilblain; however, some people believe that pepper only strongly stimulates sensory nerve endings, causing a sense of warmth, but has little effect on blood vessels, and high concentrations do not foam, so it cannot be regarded as a redness agent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] Embodiment: according to above-mentioned fresh capsicum, according to actual consumption, selected, cleaned, dried for subsequent use;

[0014] Heat the sesame oil to 250 degrees in an iron pan according to the percentage, put the prepared red and fresh peppers and fry until the individual red and fresh peppers become soft, then add 10% to 20% of fresh ginger, 10% to 20% of garlic, Salt 5%~8%, pepper powder 0.2%~0.5%, fragrant white vinegar 2%~5%, soy sauce 5%~8%, monosodium glutamate 0.2%~0.5% and white sugar 0.2%~0.5%, mix well, wait for cooling Store in cans.

[0015] Because the present invention adopts the above-mentioned technical scheme, the whole individual of red and fresh peppers is put into the pot, so the content of capsicum tincture or capsaicin in the red and fresh pepper products is high. It not only completely overcomes the lack of capsicum tincture or capsaicin, but also greatly improves the dissolution rate of capsicum tincture or capsaicin, which is ...

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PUM

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Abstract

The invention aims at providing a formula of spicy chillies. The formula of the spicy chillies which are used for warming the middle, descending qi, dispelling cold, removing dampness, relieving depression, eliminating phlegm, promoting digestion, killing insects and clearing away toxicity and are rich in nutrition is suitable for people suffering from deficiency-cold in spleen and stomach, poor appetite, cold feeling in the abdomen, diarrhea, cold dampness stasis, less eat, slimy tongue fur, tiredness, limb-ache, cold and aversion to cold without sweat. In the production process, improvement on the taste and the mouthfeel is enhanced, and the absorption rate of a human body on capsicum tincture or capsaicin is considered.

Description

technical field [0001] The invention relates to a food seasoning, in particular to a formula of spicy chili. Background technique [0002] At present, capsicum tincture or capsaicin, taken orally, can be used as a stomach invigorating agent, which can promote appetite and improve digestion. Animal experiments (Basov gastric impotence dogs) have proved that the stimulation of the pepper water stimulates the oral mucosa and reflexively strengthens the movement of the stomach. Condiments made of various peppers can increase saliva secretion and amylase activity after oral administration. Oral administration of large doses can cause gastritis, enteritis, diarrhea, and vomiting. It has been reported that pepper has inhibitory and antispasmodic effects on isolated animal intestines. [0003] Capsaicin has a significant inhibitory effect on Bacillus cereus and Bacillus subtilis, but has no effect on Staphylococcus aureus and Escherichia coli. Its branches and leaves have no ant...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L33/00
Inventor 苟晓龙
Owner 苟晓龙
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