Cooling chili sauce and preparation method thereof

A chili sauce and cooling technology, applied in the field of food processing, can solve problems such as poor adaptation and poor digestive system, and achieve the effects of increasing layering, long aftertaste and improving palatability.

Inactive Publication Date: 2016-10-26
李清源
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moringa itself has magical characteristics. Although Moringa leaves have high protein content and good palatability, people with poor digestive system, weak body, obesity, and sub-health will feel bitterness and a special spicy taste when eating Moringa leaves for the first time. Woody taste, most urban people are in a sub-healthy state now, and they will feel uncomfortable when they first eat Moringa

Method used

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  • Cooling chili sauce and preparation method thereof
  • Cooling chili sauce and preparation method thereof
  • Cooling chili sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of cool chilli sauce, every kilogram comprises the component of following weight portion:

[0027]

[0028] The chili powder is made from dried chili peppers in Qiubei, Yunnan, with a fineness of 80 mesh and a capsaicin content of 0.18%.

[0029] The production steps are:

[0030] 1) Heat vegetable oil in a pan until it smokes, add garlic and ginger, and sauté until fragrant;

[0031] 2) Add soybean paste and stir-fry until the color of soybean paste becomes dark and fragrant, add chili powder and continue to stir-fry for 5-10 minutes, then turn off the heat;

[0032] 3) Immediately add Moringa leaf powder and Yunnan olive powder after turning off the heat, stir evenly, fill, seal and sterilize to obtain the finished product.

[0033] The chili sauce prepared in Example 1 has a lighter spicy taste, stronger sweet and sour taste, no Moringa taste, and is suitable for people who can't eat spicy food.

Embodiment 2

[0035] A kind of cool chilli sauce, every kilogram comprises the component of following weight portion:

[0036]

[0037] The chili powder is made from dried chili peppers in Qiubei, Yunnan, with a fineness of 80 mesh and a capsaicin content of 0.18%.

[0038] The production steps are:

[0039] 1) Heat vegetable oil in a pan until it smokes, add garlic and ginger, and sauté until fragrant;

[0040] 2) Add soybean paste and stir-fry until the color of soybean paste becomes dark and fragrant, add chili powder and continue to stir-fry for 5-10 minutes, then turn off the heat;

[0041] 3) Immediately add Moringa leaf powder and Yunnan olive powder after turning off the heat, stir evenly, fill, seal and sterilize to obtain the finished product.

[0042] The chili sauce prepared in Example 2 has a strong spicy taste, a light sweet and sour taste, and no Moringa taste, so it is suitable for people who like spicy food.

Embodiment 3

[0044] A kind of cool chilli sauce, every kilogram comprises the component of following weight portion:

[0045]

[0046] The chili powder is made from dried chili peppers in Qiubei, Yunnan, with a fineness of 80 mesh and a capsaicin content of 0.18%.

[0047] The production steps are:

[0048] 1) Heat vegetable oil in a pan until it smokes, add garlic and ginger, and sauté until fragrant;

[0049] 2) Add soybean paste and stir-fry until the color of soybean paste becomes dark and fragrant, add chili powder and continue to stir-fry for 5-10 minutes, then turn off the heat;

[0050] 3) Immediately add Moringa leaf powder and Yunnan olive powder after turning off the heat, stir evenly, fill, seal and sterilize to obtain the finished product.

[0051] The chili sauce prepared in Example 3 has moderate spicy taste, sweet and sour taste, good palatability, longer aftertaste, no Moringa taste, and is suitable for most people.

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Abstract

The invention relates to cooling chili sauce and a preparation method thereof. The preparation method comprises the following steps: firstly, an appropriate amount of vegetable oil is heated in a pot until smoke comes out, and garlic and fresh gingers are added to be stir-fried to be fragrant; soybean sauce is added to be stir-fried until the soybean sauce is dark in color and emit fragrance, chili powder is added, the mixture is continuously stir-fried for 5-10 minutes, and fire is turned off; after the fire is turned off, moringa oleifera leaf powder and fructus phyllanthi powder are immediately added, the mixture is stirred evenly, the stirred mixture is filled, the filled mixture is sealed, and the sealed mixture is sterilized to obtain the finished products. When the cooling chili sauce is tasted, the spiciness can be felt in the mouth and lip, and also be felt in the tip of the tongue, but the throat part can feel cool and sweet. The spicy piquant taste is very light, after the chili sauce is eaten in the stomach, no sense of excitement is felt in the stomach, and no hot sense is felt. The chili sauce has sweet and sour tastes, and is long in aftertastes, good in palatability, and free of a moringa oleifera flavor. The provided chili sauce is spicy to mouth, but does not have spicy sense in heart, feels cool and non-irritable in belly after the chili sauce is eaten, does not cause internal heat, constipation and other symptoms, and is a good choice for people who love spicy tastes.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a cooling chili sauce and a preparation method thereof. Background technique [0002] Chili sauce is an important condiment loved by people all over the world, because chili contains a chemical substance called capsaicin, and its chemical name is 8-methyl-6-decyl vanillylamine. After capsaicin enters the human body, it will stimulate the sympathetic nerve system, which promotes the secretion of adrenaline and other hormones from the adrenal cortex, which accelerates energy metabolism and causes fever. Because of this, eating chili is easy to get angry, and it is easy to cause symptoms such as dry mouth, cough, sore throat, burning anus, dry stool, etc., and suffer from febrile sexually transmitted diseases, chronic gastrointestinal diseases, hemorrhoids, dermatitis, tuberculosis, chronic bronchitis and high blood pressure. People with other diseases should not eat a lot ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L11/00A23L19/00A23L11/50
Inventor 李清源
Owner 李清源
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