Inflammation-free chilli sauce

A technology of chili sauce and thread pepper, which is applied in food science, food preservation, food ingredients as anti-microbial preservation, etc., can solve the problems of shortened preservation time, harmfulness to human body, and long-term preservation, so as to improve the effect of not getting angry , refreshing taste and high stability

Inactive Publication Date: 2016-09-28
李卓健
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The inventor of the present application found in research that the chili sauce currently on the market contains various additives and preservatives, which can easily cause irritation and acne after eating
Chili sauce is usually not eaten in a short time, and it needs to be stored for a long time after opening the cover, and its storage time will be shortened if it does not contain additives and preservatives. Harmful to human body

Method used

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  • Inflammation-free chilli sauce
  • Inflammation-free chilli sauce
  • Inflammation-free chilli sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0143] No heat chili sauce, made from the following raw materials in parts by weight: 100 parts of wire pepper, 20 parts of Chaotian pepper, 18 parts of table salt, 10 parts of tempeh, 12 parts of Chinese prickly ash, 10 parts of star anise, 10 parts of cinnamon, 12 parts of cloves, grass 12 parts of fruit, 30 parts of rapeseed oil, 12 parts of sunflower oil, 5 parts of sesame oil, 6 parts of Scrophulariaceae and Anemarrhena extracts, 6 parts of red peony and dogwood extracts, 5 parts of bellflower extracts, 5 parts of water chestnut extracts . Wherein, the extracting method of Scrophulariae Scrophulariae and Anemarrhena anemarrhenae extract is as follows: after crushing Scrophulariae Scrophulariae and Anemarrhena anemarrhena, mix evenly, soak in salt water for 8h, filter and then dry, and the weight ratio of Scrophularia scrophulariae and Anemarrhena anemarrhena is: 1:1. The weight ratio of salt and Anemarrhena in brine is 0.15:1. The extraction method of Radix Paeoniae Rub...

Embodiment 2

[0150] No fire chili sauce, the same as Example 1, the difference is that it is made of the following raw materials in parts by weight: 100 parts of peppercorns, 19 parts of Chaotian peppers, 17 parts of salt, 9 parts of tempeh, 11 parts of Chinese prickly ash, 9 parts of star anise 9 parts of cinnamon, 11 parts of clove, 11 parts of grass fruit, 29 parts of rapeseed oil, 11 parts of sunflower oil, 4 parts of sesame oil, 5 parts of Scrophulariaceae and Anemarrhena extracts, 5 parts of red peony and dogwood extracts, 4 parts bellflower extract, 4 parts water chestnut extract.

[0151] The parts by weight of each raw material in the preparation method change accordingly.

Embodiment 3

[0153] No fire chili sauce, the same as Example 1, the difference is that it is made of the following raw materials in parts by weight: 100 parts of peppercorns, 21 parts of Chaotian peppers, 19 parts of table salt, 11 parts of tempeh, 13 parts of Chinese prickly ash, 11 parts of star anise 11 parts of cinnamon, 13 parts of clove, 13 parts of grass fruit, 31 parts of rapeseed oil, 13 parts of sunflower oil, 6 parts of sesame oil, 7 parts of Scrophulariaceae and Anemarrhena extracts, 7 parts of red peony and dogwood extracts, 6 parts of bellflower extract, 6 parts of water chestnut extract.

[0154] The parts by weight of each raw material in the preparation method change accordingly.

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Abstract

The invention discloses inflammation-free chilli sauce, which is prepared from the following raw materials in parts by weight: 100 parts of thin cayenne pepper, 18-22 parts of pod pepper, 16-20 parts of table salt, 8-12 parts of fermented soya bean, 10-14 parts of Chinese prickly ash, 8-12 parts of star anise, 8-12 parts of cassia bark, 10-14 parts of clove flower, 10-14 parts of Katsumadai seed, 28-32 parts of colza oil, 10-14 parts of sunflower seed oil, 4-6 parts of sesame oil, 5-7 parts of radix scrophulariae and rhizoma anemarrhenae extractive, 5-7 parts of root of common peony and dogwood extractive, 4-6 parts of Platycodon grandiflorum extractive and 4-6 parts of chufa extractive.

Description

technical field [0001] The invention relates to a food, in particular to a chili sauce that does not get angry. Background technique [0002] Capsicum, also known as pepper, sea pepper, pepper, spicy horn, spicy tomato, etc., belongs to the genus Capsicum in the family Solanaceae and is often cross-pollinated crops. Capsicum belongs to annual or perennial herbaceous plant. The fruit is usually conical or oblong. It is green when immature, and turns bright red, yellow or purple when ripe, with red being the most common. Pepper is native to Bolivia, Paraguay, Mexico and other places in South America. It has spread to the world since the 15th to 16th centuries. It has become the third largest vegetable crop in the world after beans and tomatoes. All areas are planted. Capsicum is one of the economic crops with good development prospects in the world. Since the 1990s, with the continuous improvement of people's awareness of the edible and development value of capsicum, capsicu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/105A23L3/3472
CPCA23L3/3472A23V2002/00A23V2200/10A23V2200/30A23V2200/318A23V2250/1614A23V2250/18A23V2250/21A23V2300/14
Inventor 李卓健
Owner 李卓健
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