Wheat-flavor chili sauce and preparation method thereof

Abstract

The invention discloses a wheat-flavored chili sauce, which consists of pigskin, red pepper, konjac gum, lily, sophora japonica, matcha powder, chicken mince, wheat germ oil, inulin, grape seed powder, day lily, peanut kernels, It is made of fennel stems and leaves, roasted Astragalus root, Gynostemma pentaphyllum, persimmon leaves, wild jujube kernels, mulberry wine, table salt and other raw materials. The wheat-flavored chili sauce of the present invention is added by processing pigskin and konjac gum to form a colloidal slurry, which not only makes the sauce more delicate and smooth, but also has more stable and uniform nutritional components, and at the same time forms a coating structure to prevent or reduce the amount of chili sauce. It directly stimulates the stomach wall and protects the gastric mucosa. It not only has a spicy and spicy taste of pepper, but also combines the rich and smooth flavor of pigskin. , enhance metabolic function, detoxify and slim down so as to enhance physical fitness, cooperate with the functional ingredients of traditional Chinese medicine, have the functions of calming the heart and nourishing the kidney, clearing away heat and detoxification, regulating qi and resolving accumulation, etc., eliminating dietary restrictions.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a wheat-flavored 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 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 the lo...

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