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Chilli sauce capable of stimulating appetite and decreasing inner heat and preparation method thereof

A technology of chili sauce and fresh chili, which is applied in the direction of food science, etc., can solve the problems of inability to eat at will, loss of nutrients, and few choices, and achieve a wide range of consumption groups, high nutritional comprehensiveness, and strong sense of taste. Effect

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

At present, all kinds of chili sauces sold in the market are mainly chili peppers, almost all of which are added with a large amount of chemical additives, and frequent consumption will be harmful to the body
In addition, the nutritional combination of chili sauce is single and there are few types. Most of the elderly and children cannot eat at will, and there are fewer choices for picky eaters.
There are also chili sauces with fruits and vegetables on the market, but when the fruits and vegetables are processed at high temperature, there will be a problem of excessive loss of nutrients, and the fruits and vegetables contain too much water, which requires more chemical preservatives for treatment, which cannot Meet people's requirements for natural and harmless food
In addition, while chili sauce brings people satisfaction in taste, frequent consumption may cause problems of getting angry, which affects consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] An appetizing chilli sauce made from the following parts by mass: 90 parts of fresh pepper, 15 parts of rock sugar, 20 parts of raw malt, 20 parts of tartary buckwheat, 18 parts of vegetable grains, 4 parts of lotus seed heart, and 10 parts of Houttuynia cordata , 6 parts of cnidium, 6 parts of Albizia julibrissin, 10 parts of seasoning, 8 parts of salt, and 10 parts of apple cider vinegar.

[0026] The vegetable grains include the following percentage components: 12% celery, 6% green onions, 5% seaweed, 5% lettuce, 10% purple cabbage, and the remainder of carrots. The seasoning includes the following percentage components: honey 28% water, 10% mustard powder, and the balance of thirteen spices.

[0027] Appetizing Chili Sauce, the preparation steps are as follows:

[0028] 1) Preparation of vegetable granules

[0029] Cut celery, scallions, kelp, and purple cabbage into fine pieces, mix well, and set aside; then boil lettuce and carrots, mash them, add the fine piece...

Embodiment 2

[0039] An appetizing chilli sauce made from the following parts by mass: 95 parts of fresh pepper, 25 parts of rock sugar, 25 parts of raw malt, 22 parts of tartary buckwheat, 20 parts of vegetable grains, 5 parts of lotus seed heart, and 12 parts of Houttuynia cordata , 8 parts of cnidium, 8 parts of Albizia julibrissin, 12 parts of seasoning, 10 parts of salt, and 13 parts of apple cider vinegar.

[0040] The vegetable grains include the following percentage components: 10% celery, 8% green onions, 8% seaweed, 10% lettuce, 10% purple cabbage, and the remainder of carrots. The seasoning includes the following percentage components: honey 30% water, 8% mustard powder, and the balance of thirteen spices.

[0041] The preparation steps of this embodiment are the same as those in Example 1.

Embodiment 3

[0043] An appetizing chilli sauce made from the following parts by mass: 120 parts of fresh pepper, 30 parts of rock sugar, 25 parts of raw malt, 25 parts of tartary buckwheat, 18 parts of vegetable grains, 4 parts of lotus seed heart, and 8 parts of Houttuynia cordata , 10 parts of cnidium, 8 parts of Albizia julibrissin, 14 parts of seasoning, 15 parts of salt, and 14 parts of apple cider vinegar.

[0044] The vegetable grains include the following percentage components: 15% celery, 6% green onions, 10% seaweed, 10% lettuce, 8% purple cabbage, and the remainder of carrots. The seasoning includes the following percentage components: honey 30% water, 8% mustard powder, and the balance of thirteen spices.

[0045] The preparation steps of this embodiment are the same as those in Example 1.

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PUM

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Abstract

The invention provides a chilli sauce capable of stimulating appetite and decreasing inner heat and a preparation method thereof. The chilli sauce capable of stimulating appetite and decreasing inner heat is prepared from the following raw materials in parts by mass: 90-120 parts of fresh chilies, 15-30 parts of rock sugar, 20-25 parts of raw malt, 20-25 parts of tartary buckwheat, 15-20 parts of vegetable granules, 2-6 parts of lotus plumule, 8-14 parts of cordate houttuynia, 6-10 parts of common cnidium fruits, 5-10 parts of flowers of silktree albizzia, 10-15 parts of seasonings, 8-15 parts of salt, and 10-15 parts of apple cider vinegar. According to the invention, with a reasonable formula and preparation process, the prepared chilli sauce is smooth in mouth feel, fragrant and spicy with mild sweet, and unique in flavor. Plants for antibiosis and preservation take place of chemical preservative components. The chilli sauce is safe and healthy, has good effects of stimulating appetite, promoting digestion, clearing inner heat, eliminating vexation, calming the liver, and decreasing inner heat, and has a good health care effect and comprehensive nutrients, and is edible for a wide range of population.

Description

technical field [0001] The invention relates to the technical field of chili sauce preparation, in particular to an appetizing fire-reducing chili sauce and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, people pay more and more attention to their own health problems, and various food safety problems are constantly exposed, so people are more inclined to eat pure natural and harmless food. The various chili sauces currently on the market are mainly chili peppers, almost all of which are added with a large amount of chemical additives, and frequent consumption will be harmful to the body. In addition, the nutritional combination of chili sauce is single and there are few types. Most of them cannot be eaten at will by the elderly and children, and there are fewer choices for picky eaters. There are also chili sauces with fruits and vegetables on the market, but when the fruits and vegetables are processed at high...

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