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A kind of chili food and preparation method thereof

A technology of chili food and chili, applied in the direction of food science, etc., can solve the problems of nutrient destruction, affecting consumers' appetite, side effects, etc.

Inactive Publication Date: 2018-04-10
王铭志
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0016] The pain caused by "getting angry" has brought painful choices to many consumers who want to eat chili but are afraid of "getting angry". , this is not only troublesome, but also may bring other side effects; in the prior art, the taste of many chili sauces is not authentic, which affects the appetite of consumers to a certain extent, and is easy to get angry after eating; in addition, traditional chili sauces use The best is chili powder or chili powder, the nutrients and vitamins of chili itself are reduced by mechanical damage.

Method used

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  • A kind of chili food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A kind of chili food, the total mass of chili in the chili food is 5 times of the total mass of ingredients; the total mass of oil is 5 times of the total mass of chili;

[0050] Described batching is the raw material of following mass parts:

[0051] 15 parts of gardenia, 4 parts of cinnamon, 3 parts of licorice, 3 parts of star anise, 3 parts of dried ginger, 3 parts of woody fragrance, 3 parts of grass grass, 2 parts of grass fruit, 2 parts of Angelica dahurica, 2 parts of cloves, 2 parts of red grass, 2 parts 1 part Amomum seed, 2 parts tangerine peel and 2 parts Sanye.

[0052] The preparation method of above-mentioned capsicum food, comprises the steps:

[0053] (1) Preparation: prepare ingredients, oil plants and peppers according to the above ratio; the ingredients can be cut into appropriate sizes (about 1 cm in size) according to needs; the ingredients and peppers are washed separately for later use. Described oil plant selects rapeseed oil for use. The lengt...

Embodiment 2

[0058] A kind of chili food, the total mass of chili in the chili food is 2 times of the total mass of ingredients; the total mass of oil is 4 times of the total mass of chili;

[0059] Described batching is the raw material of following mass parts:

[0060] 10 parts of gardenia, 2 parts of cinnamon, 1 part of licorice, 1 part of star anise, 1 part of dried ginger, 1 part of woody fragrance, 1 part of grass root, 1 part of grass fruit, 1 part of Angelica dahurica, 1 part of clove, 1 part of red root, 1 1 part Sharen, 1 part Chenpi and 1 part Sanye.

[0061] The preparation method of above-mentioned capsicum food, comprises the steps:

[0062] (1) Preparation; prepare ingredients, oil plants and peppers according to the above proportions; the ingredients can be cut into appropriate sizes according to needs; the ingredients and peppers are washed separately and set aside. Described oil plant selects olive oil for use. The length of the pepper is 4cm-6cm.

[0063] (2) Frying;...

Embodiment 3

[0067] A kind of chili food, the total mass of chili in the chili food is 8 times of the total mass of ingredients; the total mass of oil is 6 times of the total mass of chili;

[0068] Described batching is the raw material of following mass parts:

[0069] 20 parts of gardenia, 6 parts of cinnamon, 5 parts of licorice, 5 parts of star anise, 5 parts of dried ginger, 5 parts of woody fragrance, 5 parts of grass grass, 3 parts of grass fruit, 3 parts of Angelica dahurica, 3 parts of cloves, 3 parts of red grass, 3 parts of 1 part Amomum seed, 3 parts tangerine peel and 3 parts Sanye.

[0070] The preparation method of above-mentioned capsicum food, comprises the steps:

[0071] (1) Preparation; prepare ingredients, oil plants and peppers according to the above proportions; the ingredients can be cut into appropriate sizes according to needs; the ingredients and peppers are washed separately and set aside. Described oil plant selects peanut oil for use. The length of the pep...

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Abstract

The invention provides a chili food and a preparation method thereof, belonging to the technical field of food. The total mass of pepper in the pepper food of the present invention is 2 to 8 times the total mass of ingredients; the total mass of oil is 4 to 6 times the total mass of pepper; the ingredients include the following raw materials in parts by mass: 10 to 20 parts of gardenia, 2 to 6 parts of cinnamon, 1 to 5 parts of licorice, 1 to 5 parts of star anise, 1 to 5 parts of dried ginger, 1 to 5 parts of woody fragrance, 1 to 5 parts of strawberry, 1 to 3 parts of grass fruit, 1 to 3 parts of Angelica dahurica , 1 to 3 parts of cloves, 1 to 3 parts of red Kou, 1 to 3 parts of Amomum sativa, 1 to 3 parts of tangerine peel and 1 to 3 parts of Sanye. The invention prepares the pepper food of the invention through the steps of preparation, frying, stewing, packaging and the like in sequence. The method of the invention can protect the nutrient components in the capsicum and the ingredients, and make full use of the active ingredients in the capsicum and the ingredients. The obtained capsicum food is spicy but not dry, and has the effects of clearing heat and detoxifying, purging fire and promoting dampness, and neutralizing the spleen and stomach.

Description

technical field [0001] The invention relates to the field of food, in particular to a chili food and a preparation method thereof. Background technique [0002] Capsicum is the fruit of a Solanaceae Capsicum plant, which is an annual or limited perennial herb. Pepper fruits are usually conical or oblong, green when immature, and turn bright red, green or purple when ripe, with red being the most common. Pepper fruit has a spicy taste because the peel contains capsaicin, which can increase appetite. The content of vitamin C in pepper ranks first among vegetables, and it is also rich in β-carotene, folic acid, magnesium and potassium. Chili also has a variety of therapeutic effects: [0003] Pepper is warm in nature, pungent in taste, slightly poisonous, and enters the spleen and stomach meridians; [0004] It has the effect of invigorating the spleen and stomach and dispelling rheumatism; [0005] Indications for indigestion, cold stomach pain, rheumatic pain, lumbar mus...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23L27/00A23L33/00
Inventor 王铭志
Owner 王铭志
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