Consumed chili sauce with internal heat reducing factor and preparation method of consumed chili sauce

A technology for consuming chili and seasoning sauce, applied in the field of chili seasoning sauce and its preparation, can solve problems such as sores, and achieve the effect of not easy to stir fry

Pending Publication Date: 2022-01-04
HENAN TAOYUAN JIANMIN FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But chili contains capsaicin, which has the effect of promoting qi, dispersing, and invigorating blood. Eating too much chili will cause mouth sores, dry throat and other symptoms of getting angry. Therefore people with this physique are just discouraged from chili peppers, and people can only choose one of the two in pursuit of taste buds and physical health. In view of the contradiction that the current chili sauce cannot satisfy the consumption of all groups of people, the present invention proposes a Factor Consumed Chili Sauce

Method used

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  • Consumed chili sauce with internal heat reducing factor and preparation method of consumed chili sauce
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  • Consumed chili sauce with internal heat reducing factor and preparation method of consumed chili sauce

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Embodiment Construction

[0040] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some, not all, embodiments of the present invention.

[0041] Examples of embodiments are shown in the drawings, wherein like or similar reference numerals denote like or similar elements or elements having same or similar functions throughout. The embodiments described below by referring to the figures are exemplary and are intended to explain the present invention and should not be construed as limiting the present invention.

[0042]In describing the present invention, it should be understood that the terms "center", "longitudinal", "transverse", "length", "width", "thickness", "upper", "lower", "front", " Back", "Left", "Right", "Vertical", "Horizontal", "Top", "Bottom", "Inner", "Outer", "Clockwise", "Counterclockwi...

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Abstract

The invention discloses consumed chili sauce with an internal heat reducing factor and a preparation method of the consumed chili sauce. The consumed chili sauce is prepared from the following components in parts by weight: 20 parts of licorice roots, 15 parts of dandelions, 18 parts of boat-fruited sterculia seeds, 10 parts of poria cocos, 6 parts of mint leaves, 10 parts of jasmine flowers, 20 parts of white chrysanthemums, 22 parts of cape jasmine fruits, 20 parts of boxthorn leaves, and 25 parts of seasoning materials. The traditional Chinese medicine components are added into the consumed chili sauce, and the traditional Chinese medicine components can generate fire clearing factors after being mixed according to the proportion, so that fire of the stomach and the lung and pungent and hot feeling caused by the chili can be reduced under the condition that the original color and fragrance of the chili are not changed, and the consumed chili product is delicious and does not cause internal heat.

Description

technical field [0001] The invention relates to the field of food, in particular to a chili seasoning sauce with an antifire factor and a preparation method thereof. Background technique [0002] Chili sauce is a sauce made of chili peppers, which is a common condiment in daily life. But chili contains capsaicin, which has the effect of promoting qi, dispersing, and invigorating blood. Eating too much chili will cause mouth sores, dry throat and other symptoms of getting angry. Therefore people with this physique are just discouraged from chili peppers, and people can only choose one of the two in pursuit of taste buds and physical health. In view of the contradiction that the current chili sauce cannot satisfy the consumption of all groups of people, the present invention proposes a Factor in the chili sauce. Contents of the invention [0003] The present invention aims to solve one of the technical problems in the related art at least to a certain extent. For this rea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/105A23L33/10A23P30/00
CPCA23L27/60A23L33/105A23L33/10A23P30/00A23V2002/00A23V2200/30A23V2250/21A23V2250/208
Inventor 刘建民刘洋巩令慧
Owner HENAN TAOYUAN JIANMIN FOOD
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