Pummelo pericarp chili sauce and preparation method thereof

Abstract

The invention discloses a pummelo pericarp chili sauce. The pummelo pericarp chili sauce is prepared from the following raw materials in parts by weight: pork rind, red chilis, pummelo pericarp, lemon juice, honey, konjac gum, sweet-scented osmanthus, broom corn millet, granular ginger, tartary buckwheat, wheat germ oil, siebold primrose roots and rhizomes, dried roseapple pericarp, radish seeds, mango cores, table salt and concentrated coconut syrup. The treated pork rind and the konjac gum are compounded into gelatinous pulp to be added, so that the sauce is fine, dense and smooth, and nutrient components are stable and uniform; besides, an enveloping structure is formed, so that direct stimulus of the chili sauce to gastric walls is avoided or reduced, and gastric mucosas are protected; the pummelo pericarp chili sauce not only has spicy mouth feel of chilis, also merges fragrant and smooth flavor of the pork rind, is also in compatibility with components of the pummelo pericarp, the coconut syrup and the like, merges the natural flavor of the fragrance of pummelo and the natural flavor of the fragrance of coconuts, eliminates greasy feeling, expels toxins, further promotes digestion, stimulates the appetite, and cooperates with traditional Chinese medicine functional components to have the effects of warming the lung for eliminating phlegm, nourishing yin, promoting the circulation of qi and the like; symptoms of fever with irritability and fidget and excessive phlegm caused by the chili sauce are eliminated, and edible limits are eliminated.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a pomelo peel 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 th...

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