Chicken peanut chili sauce and preparation method thereof

Abstract

The invention discloses a chicken peanut chili sauce, prepared from the following raw materials in parts by weight: pigskin, chili, konjac glucomannan, lily, sophora flower, green tea powder, chicken paste, wheatgerm oil, inulin, grape seed powder, day lily, peanut kernel, fennel stem and leaf, radix astragali preparata, fiveleaf gynostemma herb, persimmon leaf, spina date seed, mulberry wine and table salt. The pigskin is treated and is compounded with the konjac glucomannan to form colloidal slurry, and the added colloidal slurry enables the sauce to be more fine, thick and smooth, and enables nutritional ingredients to be more stable and uniform, meanwhile an envelope structure is formed to prevent or reduce direct stimulation of the chili sauce to the stomach wall, the gastric mucosa is protected, the spicy mouth feel of the chili is achieved, the fragrant and smooth taste of the pigskin is also combined, the components of the lily, the sophora flower and the like are combined, while aroma enhancement and taste improvement are realized, the effects of removing dysphoria with smothery sensation and easing mental anxiety are achieved, dysphoria irritation of common chili sauce is eliminated, the chicken peanut chili sauce has the functions of benefiting qi for tranquillization, clearing away heat and toxic materials, promoting urination and facilitating feces excretion, and the like by the synergy of traditional Chinese medicine functional components, and eating limits are eliminated.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a chicken peanut 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. 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 concentration method makes...

AI Technical Summary

Problems solved by technology

However, due to the peculiar smell of pork skin, inconvenient processing, relatively low digestion and absorption rate, etc., except for a small part used to make gelatin, emulsified pig skin, pig skin powder, skin jelly paste and pork belly, it is often used Abandoned, the nutritional value and function of pigskin have not been fully utilized