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Fungus-flavored chilies

A fungus-flavored and spicy technology, applied in the function of food ingredients, food science, application, etc., to achieve the effect of improving the benefit, rich and perfect taste, and improved efficacy

Inactive Publication Date: 2017-12-12
兰波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] What needs to be pointed out in this case is that the chili food with the concept of health preservation and the scientific ratio of bacteria and spicy is still blank in China

Method used

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  • Fungus-flavored chilies

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Effect test

Embodiment Construction

[0049] Such as figure 1 Shown, the bacterium-flavored pepper described in the embodiment of the present invention selects fresh edible fungus or dry edible fungus (boletus, buckwheat mushroom, shiitake mushroom, dried Pleurotus eryngii, dried Hericium erinaceus, flat mushroom, Coprinus comatus, Dried tea tree mushroom, dried Morchella, dried Agaricus bisporus, dried Yuan mushroom, dried hazel mushroom, dried flower mushroom, dried matsutake, dried bamboo fungus, dried Tricholoma, Cordyceps militaris), vegetable oil, chili powder as the main raw materials, choose soybean drum , bean paste, soybean paste, pepper powder, beef, peanuts, sesame seeds, sunflower seeds, walnut kernels, ginger, edible salt, white sugar, sodium glutamate, spices (star anise, white pepper, cloves, cinnamon, bay leaf, licorice, allspice, cumin, cumin, tangerine peel, cardamom, nutmeg, angelica, Piper, kaempferum, amomum, ginger, grass fruit), potassium sorbate as auxiliary materials, firstly, the peanuts...

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Abstract

The invention relates to fungus-flavored chilies. A processing method of the fungus-flavored chilies comprises the following steps: firstly, cleaning and crushing peanuts; thoroughly cleaning sesame seeds; removing ginger peel, cleaning ginger, and mincing the ginger; cleaning, chopping and boiling beef; cleaning, soaking and dicing dry edible fungi; carrying out blending and stir-frying for 10 minutes at the temperature of 180-280 DEG C; and carrying out hot filling, sealing and packaging to obtain the fungus-flavored chilies. The fungus-flavored chilies have the beneficial effects that the fungi combined with the technology have unique and comprehensive health preservation and health care effects; the effects of the chilies for eliminating dampness, dispelling cold, stimulating appetite and promoting digestion are exerted, and the fear of suffering from excessive internal heat after people eat the chilies is relieved; furthermore, the effects of the fungi for supplementing vital essence and invigorating qi, expelling wind and removing cold, relaxing the muscles and stimulating the blood circulation as well as soothing the nerves are improved, the nutrient collocation is more reasonable, the varieties of nutrients tend to be more balanced, the tonifying effect is greatly improved, and the taste is richer and more perfect; and the fungus-flavored chilies are not pickled or fermented, have full-bodied taste and smell, are moderate in saltiness, and are free of burning, rancid flavor or other peculiar smell.

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to mushroom-flavored spicy peppers. Background technique [0002] Chili is deeply loved by people in China and the world, and is one of the most important condiments. People in Shaanxi have a special liking for peppers. The so-called "eight strange things in Shaanxi - one dish of peppers" and "a bowl of sticky noodles with two cloves of garlic, no meal without peppers" vividly reflect the Shaanxi people's desire to eat anything spicy. Habit. Therefore, no matter from Shaanxi, the whole country or even the world, there is a broad demand base for active research and development of new pepper products and vigorous development of new pepper industry. [0003] At present, the common chili sauce is a popular accompaniment to everyone. In some domestic areas that like to eat chili, such as Shaanxi, Hunan, Sichuan and other places, chili sauce is a must-have product at home. The existi...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L31/00
CPCA23V2002/00A23V2200/30A23V2200/31A23V2200/32
Inventor 兰波
Owner 兰波
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