High-quality chilli sauce

A chili sauce, high-quality technology, applied in food science and other directions, can solve the problems of only having seasoning function, single function of chili sauce, unfavorable human health, etc., achieve rich medicinal effects, reduce epidermal cell apoptosis, inhibit aorta The effect of smooth muscle contraction

Inactive Publication Date: 2017-12-01
马鞍山市晶翔食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Although the chili sauce made by the prior art has certain nutritional value and health-care effect, all contain multiple chemical components in the chicken essence and soybean paste,

Method used

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  • High-quality chilli sauce
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A high-quality chili sauce, made of the following raw materials in parts by weight: 180g fresh red pepper, 5g motherwort, 7g wolfberry, 4g knotweed, 4g hawthorn, 11g garlic, 12g ginger, 18g salt, 11g saxifrage, 3g Peucedanum, Asafoetida 4g, bran 3g, fish bone meal 2g, appropriate amount of water.

[0025] A kind of high-quality chili sauce, its preparation method comprises the following steps:

[0026] (1) Put the fresh red pepper into the meat grinder and grind it, put it into the pot after the oil is hot, add garlic, salt and ginger and stir-fry together, and take it out after sautéing;

[0027] (2) Put motherwort into a barrel together with wolfberry after being chopped, add ethanol twice the mass of the two to soak for 12 hours;

[0028] (3) Crush Polygonum cuspidatum and hawthorn into an extraction tank with a pH of 4.8 and a temperature of 45°C, add ethanol equal to the sum of the two masses, mechanically stir at a speed of 160r / min for 3 hours, and then transfer...

Embodiment 2

[0032] A high-quality chili sauce, made of the following raw materials in parts by weight: 220g fresh red pepper, 11g motherwort, 13g wolfberry, 9g knotweed, 11g hawthorn, 16g garlic, 17g ginger, 23g salt, 15g saxifrage, 7g Peucedanum, Asafoetida 8g, bran 6g, fish bone meal 6g, appropriate amount of water.

[0033] A kind of high-quality chili sauce, its preparation method comprises the following steps:

[0034] (1) Put the fresh red pepper into the meat grinder and grind it, put it into the pot after the oil is hot, add garlic, salt and ginger and stir-fry together, and take it out after sautéing;

[0035] (2) Put motherwort into a barrel together with wolfberry after being chopped, add ethanol twice the mass of the two to soak for 12 hours;

[0036] (3) Crush Polygonum cuspidatum and hawthorn into an extraction tank with a pH of 4.8 and a temperature of 45°C, add ethanol equal to the sum of the two masses, mechanically stir at a speed of 160r / min for 3 hours, and then trans...

Embodiment 3

[0040] A high-quality chili sauce, made of the following raw materials in parts by weight: 190g fresh red pepper, 6g motherwort, 8g wolfberry, 5g knotweed, 5g hawthorn, 12g garlic, 13g ginger, 19g salt, 12g saxifrage, 4g Peucedanum, Asafoetida 5g, bran 4g, fish bone meal 3g, appropriate amount of water.

[0041] A kind of high-quality chili sauce, its preparation method comprises the following steps:

[0042] (1) Put the fresh red pepper into the meat grinder and grind it, put it into the pot after the oil is hot, add garlic, salt and ginger and stir-fry together, and take it out after sautéing;

[0043] (2) Put motherwort into a barrel together with wolfberry after being chopped, add ethanol twice the mass of the two to soak for 12 hours;

[0044] (3) Crush Polygonum cuspidatum and hawthorn into an extraction tank with a pH of 4.8 and a temperature of 45°C, add ethanol equal to the sum of the two masses, mechanically stir at a speed of 160r / min for 3 hours, and then transfer...

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Abstract

The invention relates to a high-quality chilli sauce. The chilli sauce is prepared from the following raw materials in parts by weight: 180-220g of fresh red chilies, 5-11g of motherwort herb, 7-13g of Chinese wolfberries, 4-9g of giant knotweed rhizomes, 4-11g of hawthorn fruits, 11-16g of garlic, 12-17g of raw ginger, 18-23g of salt, 11-15g of saxifraga stolonifera, 3-7g of common hogfennel roots, 4-8g of Chinese asafetida, 3-6g of bran, 2-6g of fish bone meal, and a proper amount of water. The chilli sauce prepared by the invention has not only rich tastes, but also a plurality of functions, has good efficacy for treating ankylosing spondylitis, is greatly beneficial to raising the survival rate of epidermic cells of human bodies, decreases dependence on skin care products of people, has greatly high nutritive value and medicinal value, and is suitable for broad population and worth popularization.

Description

technical field [0001] The invention relates to the field of food, in particular to a high-quality chili sauce. Background technique [0002] Capsicum is rich in vitamin C, and vitamin C can control heart disease and coronary artery sclerosis, lower cholesterol. [0003] Chili sauce is a common condiment on the table. Different regions have different local flavors of chili sauce. The general method is to put chili in a pot, fry it without oil, grind it into powder, add ginger, garlic, vinegar, etc. seasoning, add salt and marinate for a period of time. Chili sauce has gradually become a favorite food in people's daily life. It is rich in nutrients and has the effects of increasing appetite, strengthening the spleen and stomach, and dispelling rheumatism. [0004] With the improvement of people's living standards and changes in living habits, the prevalence of diseases such as cancer and ankylosing spondylitis is increasing, seriously endangering human health and affecting ...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/00
Inventor 王华
Owner 马鞍山市晶翔食品有限公司
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