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Chili sauce free from causing excessive internal heat and preparation method of chili sauce

A technology for chili sauce and chili pepper, which is applied to the field of chili sauce that does not get angry and its preparation field, can solve the problems of inflammation, anger reaction, long mouth sores and the like, and achieves the effects of rich nutrition, simple preparation method and easy industrial production.

Inactive Publication Date: 2016-04-06
GUANGZHOU JUZHU GENERAL TECH INST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Because the traditional chili sauce contains a lot of chili, it will cause some irritation to the body of the eater. Consumers will often cause the body to get angry after eating, such as sore throat, long mouth sores, constipation, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0030] The present invention also provides a method for preparing chili sauce that does not get angry. The preparation method includes: mixing chili peppers, yeast and water and then fermenting to obtain fermented chili sauce; wherein the chili pepper, yeast and water The weight ratio is 1: (0.01-0.05): (0.5-1); according to the components and parts by weight of the chili sauce not getting angry according to the present invention, the fermented chili sauce and the composition for preparing chili sauce After sub-mixing, heat at 50-100° C. for 1-10 hours to obtain the non-flammable chili sauce.

[0031] According to the present invention, the fermentation conditions may be as follows: the temperature is 20-30 degrees Celsius, and the time is 12-72 hours.

[0032] According to the present invention, the temperature of the heating can be 60-80 degrees Celsius, and the heating time is 2-6 hours.

Embodiment 1

[0036] Mix pepper, yeast and water and ferment at 25 degrees Celsius for 36 hours to obtain fermented chili sauce 1; wherein, the weight ratio of pepper, yeast and water is 1:0.01:0.5; 5 parts, 5 parts of tangerine peel, 5 parts of grapefruit peel, 2 parts of mint, 15 parts of fungus, 20 parts of white fungus, 100 parts of soybean oil, 50 parts of table salt, 10 parts of medlar, 40 parts of xylitol and 10 parts of sweet-scented osmanthus. The fermented chili sauce 1 was mixed with other components used to prepare the chili sauce and then heated at 50° C. for 3 hours to obtain the chili sauce 1 without heat.

Embodiment 2

[0038] Mix pepper, yeast and water and ferment at 27 degrees Celsius for 50 hours to obtain fermented chili sauce 2; wherein, the weight ratio of pepper, yeast and water is 1:0.03:1; 5 parts, 5 parts of tangerine peel, 5 parts of grapefruit peel, 2 parts of mint, 8 parts of fungus, 15 parts of white fungus, 70 parts of peanut oil, 35 parts of table salt, 25 parts of xylitol, 7 parts of ginger and 7 parts of sweet-scented osmanthus. The fermented chili sauce 2 was mixed with other components used to prepare the chili sauce and then heated at 100°C for 1 hour to obtain the chili sauce 2 without heat.

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Abstract

The invention relates to chili sauce free from causing excessive internal heat and a preparation method of the chili sauce. The chili sauce free from causing excessive internal heat comprises components in parts by weight as follows: 30-100 parts of chili, 5-15 parts of dried pears, 5-35 parts of dried tangerine peels, 5-35 parts of shaddock peels, 2-5 parts of mint, 5-15 parts of black fungi, 5-20 parts of tremella fuciformis, 20-100 parts of plant oil, 5-50 parts of edible salt, 5-40 parts of xylitol and 2-10 parts of osmanthus fragrans. The chili sauce free from causing excessive internal heat and the preparation method have the benefits as follows: the chili sauce prepared with the method tastes good and delicious, and people cannot suffer from excessive internal heat after eating the chili sauce.

Description

technical field [0001] The invention relates to a chili sauce, in particular to a chili sauce that does not get angry and a preparation method thereof. Background technique [0002] Pepper is rich in nutrients, containing fatty oil, volatile oil, oleoresin, resin, capsaicin, capsanthin, capsanthin, carotene, zeaxanthin, lutein, cryptoxanthin, carotenoids, vitamins, protein, pentosan and various minerals. Chili has rich nutritional value. After eating chili, it can promote the secretion of gastric juice, regulate appetite, increase appetite, stimulate the heart to beat faster, promote blood circulation, and promote blood circulation and warmth. Properly eating some peppers can not only improve the antioxidant effect of vitamin C and reduce the cholesterol components that cause arteriosclerosis, but also prevent rheumatoid arthritis, rheumatic fever, neuralgia and chilblains and other diseases. "Food is the most important thing for the people, and taste is the first thing to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L29/00
Inventor 不公告发明人
Owner GUANGZHOU JUZHU GENERAL TECH INST CO LTD
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