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Green bean pepper and preparation method thereof

A mung bean and chili technology, applied in food preparation, application, food science, etc., can solve the problems of tradition and few types of chili, and achieve the effect of improving taste

Inactive Publication Date: 2013-09-18
滁州市百年食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] As a common home-cooked food, chili has been widely loved by the public for many years. It has a unique taste and can be used as a seasoning for many pasta dishes. It can also be used as a seasoning for cooking. It has a unique flavor, but there are few types of chili on the market. also very traditional

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0010] A kind of mung bean chili, which is composed of the following raw materials in parts by weight: 20Kg of red pepper, 10Kg of green pepper, 5Kg of mung bean, 3Kg of soybean, 2Kg of almond, 2Kg of black sesame, 1Kg of chestnut, 0.0.1Kg of shepherd's purse, and thousands of needles. 0.02 Kg, Albizia julibrissin 0.01 Kg, Ganoderma lucidum 0.01 Kg, Hawthorn core 0.01 Kg, Clover 0.01 Kg.

[0011] The preparation method of mung bean chili is characterized in that comprising the following steps:

[0012] (1) Wash the red peppers and green peppers by weight and drain the water; cook the mung beans, chestnuts, and soybeans by water, and drain the water after cooking; fry the almonds by weight and beat Crumble, fry the black sesame seeds of the said weight portion until it has fragrance; add the shepherd’s purse of the weight portion, S. chinensis, Albizia julibrissin, Ganoderma lucidum, hawthorn core, and four-leaf clover into 3 times of water to extract, concentrate ;

[0013] ...

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PUM

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Abstract

The invention discloses green bean pepper which comprises the following raw materials in parts by weight: 20-30 parts of chili, 10-20 parts of green pepper, 5-10 parts of green beans, 3-5 parts of yellow beans, 2-4 parts of almonds, 2-3 parts of black sesame, 1-2 parts of chestnuts, 0.01-0.02 part of shepherd purse, 0.02-0.03 part of stellaria yunnanensis, 0.01-0.02 part of albizia flowers, 0.01-0.02 part of ganoderma lucidum, 0.01-0.02 part of hawthorn seeds and 0.01-0.02 part of four-leaf clover. According to the green bean pepper, the green bean is added and has the effects of clearing heat and neutralizing irritation of the pepper; the yellow bean, the almond and the black sesame have an effect of improving taste of the pepper, thereby enabling the green bean pepper to be mellow and delicious; the added traditional Chinese medicine ingredients have a certain nerve calming effect. Therefore, the green bean pepper is suitable for people at different ages and in various industries.

Description

technical field [0001] The invention mainly relates to the technical field of chili, in particular to a method for preparing mung bean chili. Background technique [0002] As a common home-cooked food, chili has been widely loved by the public for many years. It has a unique taste and can be used as a seasoning for many pasta dishes. It can also be used as a seasoning for cooking. It has a unique flavor, but there are few types of chili on the market. Also very traditional. Contents of the invention [0003] The object of the invention is to provide a method for making mung bean chili in order to remedy the defects of the prior art. [0004] The present invention is achieved through the following technical solutions: [0005] A mung bean pepper, which is composed of the following raw materials in parts by weight: 20-30 red peppers, 10-20 green peppers, 5-10 mung beans, 3-5 soybeans, 2-4 almonds, 2-3 black sesame seeds, 1-2 chestnuts, and shepherd's purse 0.0.1-0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/30A23L27/10
Inventor 许运龙
Owner 滁州市百年食品股份有限公司
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