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Chili sauce and preparation method thereof

A technology of chili sauce and chili, which is applied to the functions of food ingredients, food science, food ingredients, etc., can solve the problems of not being able to serve as a meal, and achieve the effects of alleviating discomfort, increasing appetite, and enriching nutrition

Pending Publication Date: 2022-05-06
山加甫
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some oil-based chili sauces, the current chili sauce is mainly the combination of chili peppers and seasonings, so it is only suitable for seasoning, not as a side dish, and can be eaten directly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: A kind of chili paste is made of the following raw materials in parts by weight: 200 parts of yellow radish, 500 parts of pepper, 100 parts of beef, 130 parts of melon seed oil, 90 parts of salt, 80 parts of vinegar, and 100 parts of garlic.

Embodiment 2

[0015] Embodiment 2: A kind of chili sauce is made of the following raw materials in parts by weight: 50 parts of yellow radish, 400 parts of pepper, 50 parts of beef, 10 parts of melon seed oil, 60 parts of salt, 50 parts of vinegar, and 55 parts of garlic.

Embodiment 3

[0016] Embodiment three: a kind of chili sauce is made of following raw materials in parts by weight: 125 parts of yellow radish, 450 parts of pepper, 80 parts of beef, 115 parts of melon seed oil, 75 parts of salt, 65 parts of vinegar, and 80 parts of garlic.

[0017] The preparation method comprises the following steps:

[0018] 1) Prepare the pepper fermentation jar: choose a ceramic kimchi jar with a round mouth and a flat mouth, clean the kimchi jar, disinfect it, drain it, and set it aside;

[0019] 2) Wash the raw yellow radish and pepper, cut the yellow radish into shreds, soak the pepper in warm water for 10 minutes and then cut into shreds, shred the fresh beef, peel and cut the garlic;

[0020] 3) Heat the melon seed oil in the pot, first add shredded fresh beef, stir-fry until the beef is cooked through, then add garlic and stir-fry until fragrant, then add shredded yellow radish and stir-fry until the water is dry, and finally add shredded pepper and stir-fry for ...

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PUM

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Abstract

The invention discloses a chili sauce and a preparation method thereof. The chili sauce is prepared from the following raw materials: yellow radishes, chilies, melon seed oil, salt, vinegar and garlic. Compared with the prior art, the invention has the following advantages: the yellow radish has the functions of helping digestion, reducing phlegm and relieving asthma, clearing heat and guiding qi downward, and diminishing swelling and dissipating blood stasis, and can relieve the discomfort of spicy eating on the body, slow down excessive internal heat and increase appetite at the same time; and the melon seed oil is adopted to ensure that vitamins contained in the chilies are not lost and the chilies are rich in nutrition.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to chili sauce and a preparation method thereof. Background technique [0002] Chili peppers can be used as seasonings and eaten as vegetables, especially in Chongqing, Sichuan, Guizhou, Hunan and other places. However, the growth of chili peppers is seasonal and cannot be carried with you, so Chilli sauce appeared. [0003] Chili sauce, as a traditional Chinese condiment food, is rich in nutrition, delicious in taste and easy to use. It can be eaten anytime and anywhere at home and travelling, and is very popular among consumers. Because of its unique flavor and the effect of promoting appetite, chili sauce is deeply loved by people from all over the country, and it is a common condiment on the table. In addition to the pure spicy taste, the chili sauce on the market now has other flavors to meet the needs of different groups of people. Some oil-based chili sauces, the c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00
CPCA23L27/60A23L33/00A23V2002/00A23V2200/30A23V2200/314A23V2250/18
Inventor 山加甫
Owner 山加甫
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