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Chili sauce

A chili sauce and millet spicy technology, applied in the field of chili sauce, can solve problems such as harmful side effects, aggravate illness, troubles, etc., and achieve the effects of avoiding the problem of getting angry, ensuring freshness, and enhancing aroma

Inactive Publication Date: 2018-04-06
赵文华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Such substances lead to eating too much chili sauce not only to get angry, such as: red and swollen eyes, sore throat, mouth ulcers, yellow urine and constipation, etc., but also cause some gastrointestinal diseases, usually manifested as top-heavy, and Irritable and irritable, bleeding, allergies or inflammation may occur in severe cases. For some people who are not suitable for eating chili sauce, their condition will aggravate after eating
Therefore, due to the existence of the phenomenon of "getting angry", it has brought troubles to some consumer groups who want to eat chili but are afraid of getting angry.
And taking western medicine to reduce fire may lead to harmful side effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of preparation method of chili sauce is as follows:

[0014] Raw materials by weight: 100 parts of millet pepper, 50 parts of mashed garlic, 20 parts of pepper powder, 10 parts of star anise powder, 20 parts of cooked sesame, 15 parts of crushed peanuts, 10 parts of salt, 5 parts of sugar, and 20 parts of auxiliary materials;

[0015] Wherein the auxiliary materials are taken by weight: 15 parts of Houttuynia cordata, 20 parts of Scutellaria baicalensis, 25 parts of honeysuckle, 20 parts of dandelion, 12 parts of lemon juice and 30 parts of white vinegar.

[0016] (1) Grind Houttuynia cordata, scutellaria baicalensis, honeysuckle, and dandelion into powder, heat two-thirds of the white vinegar, add the ground powder, cook on high heat for 20 minutes, and keep stirring to obtain a mixture;

[0017] (2) Cut the chili millet into small pieces of 0.5cm and add it to the pot, heat the pot over low heat and stir-fry the chili millet slowly to remove the moisture from t...

Embodiment 2

[0019] A kind of preparation method of chili sauce is as follows:

[0020] Raw materials by weight: 200 parts of millet pepper, 80 parts of mashed garlic, 30 parts of pepper powder, 15 parts of star anise powder, 30 parts of cooked sesame, 20 parts of crushed peanuts, 20 parts of salt, 8 parts of sugar, and 50 parts of auxiliary materials;

[0021] Wherein the auxiliary materials are taken by weight: 20 parts of Houttuynia cordata, 30 parts of Scutellaria baicalensis, 30 parts of honeysuckle, 30 parts of dandelion, 15 parts of lemon juice and 50 parts of white vinegar.

[0022] (1) Grind Houttuynia cordata, scutellaria baicalensis, honeysuckle, and dandelion into powder, heat two-thirds of the white vinegar, add the ground powder, cook on high heat for 30 minutes, and keep stirring to obtain a mixture;

[0023] (2) Cut the chili millet into small pieces of 1 cm and add it to the pot, heat the pot over low heat and stir-fry the chili millet slowly, then add garlic, salt, sugar,...

Embodiment 3

[0025] A kind of preparation method of chili sauce is as follows:

[0026] Raw materials by weight: 150 parts of millet pepper, 75 parts of mashed garlic, 25 parts of pepper powder, 12 parts of star anise powder, 25 parts of cooked sesame, 18 parts of crushed peanuts, 15 parts of salt, 7 parts of sugar, and 30 parts of auxiliary materials;

[0027] Wherein the auxiliary materials are taken by weight: 18 parts of Houttuynia cordata, 25 parts of Scutellaria baicalensis, 26 parts of honeysuckle, 25 parts of dandelion, 14 parts of lemon juice and 40 parts of white vinegar.

[0028] (1) Grind Houttuynia cordata, scutellaria baicalensis, honeysuckle, and dandelion into powder, heat two-thirds of the white vinegar, add the ground powder, cook on high heat for 25 minutes, and keep stirring to obtain a mixture;

[0029] (2) Cut the chili millet into small pieces of 0.5cm and add it to the pot, heat the pot over low heat and stir-fry the chili millet slowly to remove the moisture from t...

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Abstract

The invention discloses a chili sauce, which is composed of the following raw materials in parts by weight: 100-200 parts of chili millet, 50-80 parts of mashed garlic, 20-30 parts of pepper powder, 10-15 parts of star anise powder, and 20-30 parts of cooked sesame , 15-20 parts of crushed peanuts, 10-20 parts of salt, 5-8 parts of sugar, 20-50 parts of auxiliary materials; wherein the auxiliary materials are composed of the following raw materials by weight: 15-20 parts of Houttuynia cordata, 20-30 parts of Scutellaria baicalensis , 25‑30 parts of honeysuckle, 20‑30 parts of dandelion, 12‑15 parts of lemon juice, 30‑50 parts of white vinegar. The advantage of the present invention is that adding white vinegar and lemon juice to the chili sauce of the present invention not only enhances the aroma of the chili sauce, but also ensures the freshness of the chili sauce. Finally, the occurrence of the problem of getting angry was avoided, and the problem of getting angry after eating chili was solved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to chili sauce. Background technique [0002] Chili sauce is loved by people as a kind of table food, but chili contains alkaloids called capsaicin, which is the main chemical substance that causes the pungent taste of chili and is the main active substance in chili. Such substances lead to eating too much chili sauce not only to get angry, such as: red and swollen eyes, sore throat, mouth ulcers, yellow urine and constipation, etc., but also cause some gastrointestinal diseases, usually manifested as top-heavy, and Irritable and irritable, bleeding, allergies or inflammation may occur in severe cases. For some people who are not suitable for eating chili sauce, their condition will aggravate if they eat it. Therefore, due to the existence of the phenomenon of "getting angry", it has brought troubles to some consumer groups who want to eat chili but are afraid o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L27/00A23L27/60A23L33/10
CPCA23L27/60A23L19/09A23L27/00A23L33/10
Inventor 赵文华
Owner 赵文华
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