CN106722799A - A kind of clearing heat and detoxicating thick chilli sauce and preparation method thereof - Google Patents

Abstract

The invention relates to the technical field of food processing, in particular to a heat-clearing and detoxifying chili sauce and a preparation method thereof, which is prepared according to the following raw materials in parts by weight: 20-25 parts of Chinese herbal medicine mixture, 100-150 parts of red pepper, 50-60 parts of sweet noodle sauce, 30‑50 parts of beef, 30‑50 parts of pork, 10‑15 parts of ginger, 15‑20 parts of garlic, 15‑25 parts of tempeh, 55‑65 parts of cooking oil, 10‑15 parts of salt and 30‑50 parts of sugar. The Chinese herbal medicine mixture is formed by mixing equal amounts of plantain, a little red, centella asiatica, licorice, mint and coptis. The preparation method of the chili sauce is simple, including the steps of raw material processing, blending and mixing, stirring and the like. The chili sauce has heat-clearing and detoxifying effects, is appetizing and nutritious, does not add any food additives, is healthy and delicious, has a scientific and reasonable formula, and is simple in preparation.

Description

Heat-clearing and detoxifying chili sauce and preparation method thereof

technical field

The invention relates to the technical field of food processing, in particular to a heat-clearing and detoxifying chili sauce and a preparation method thereof.

Background technique

Pepper is rich in vitamin C, vitamin B, β-carotene, folic acid, magnesium, potassium and trace element selenium, and the content of vitamin C ranks first among vegetables. Pepper is a spicy food, which can also improve heart function and promote blood circulation. Regular consumption of chili can appetize and eliminate food, warm the stomach and dispel cold, promote blood circulation, beautify the skin, reduce blood fat and blood sugar, reduce thrombosis, and have a certain preventive effect on cardiovascular diseases. However, chili has the functions of dispersing, promoting qi, and promoting blood circulation. If you eat too much, it will easily cause excessive lung qi, consume qi and yin, and lead to reduced immunity and colds, dry throat, red eyes, hot nasal cavity, and dry mouth. Tongue pain, rotten corners of the mouth, nosebleeds, toothache and other "burning" symptoms. Although chili sauce is delicious and appetizing, excessive consumption can lead to getting angry and even endanger human health. Many consumers who eat chili sauce will experience intestinal discomfort, especially those who eat it for the first time or consume too much, will experience abdominal pain, diarrhea, Symptoms such as burning sensation in the anus. According to research, the capsaicin in chili can strongly stimulate the gastrointestinal mucosa, can significantly affect the intestinal fermentation environment, and cause intestinal discomfort. Eating too much chili can also cause acne, which is a headache for beauty-loving women who love chili.

Chili sauce on the market is added with food additives such as chicken essence, monosodium glutamate, and preservatives. Excessive consumption of these substances for a long time will cause serious harm to the human body, ranging from dry mouth and hair loss to depression of nerves and hindering children's bone development and intelligence in severe cases. development, induce high blood pressure and other diseases, and have adverse effects on human health.

Contents of the invention

The object of the present invention is to provide a heat-clearing and detoxifying chili sauce and its preparation method in view of the above-mentioned problems. The chili sauce has heat-clearing and detoxifying effects, is both appetizing and nutritious, without adding any food additives, and is healthy and delicious.

In order to achieve the above object, the technical scheme adopted in the present invention is as follows:

A heat-clearing and detoxifying chili sauce is prepared according to the following raw materials in parts by weight: 20-25 parts of Chinese herbal medicine mixture, 100-150 parts of red pepper, 50-60 parts of sweet noodle sauce, 30-50 parts of beef, 30-50 parts of pork, and 10 parts of ginger -15 parts, 15-20 parts of garlic, 15-25 parts of tempeh, 55-65 parts of edible oil, 10-15 parts of salt and 30-50 parts of white sugar. A blend of equal parts grass, licorice, mint and coptis.

Preferably, it is made according to the following raw materials in parts by weight: 23 parts of Chinese herbal medicine mixture, 130 parts of red pepper, 55 parts of sweet noodle sauce, 35 parts of beef, 35 parts of pork, 13 parts of ginger, 17 parts of garlic, 20 parts of tempeh, 60 parts of edible oil, 13 parts of salt, 35 parts of sugar.

Preferably, the edible oil is a mixed oil of sesame oil and peanut oil, and the ratio of sesame oil to peanut oil is 1:1-2.

A kind of preparation method of chili sauce, is prepared according to the following steps by described raw material:

(1) Red pepper inspection, remove the rotten parts and impurities, remove the stalks, wash and dry the surface moisture, take the formula amount, grind it with a meat grinder, put it in the sun to dry, and set aside;

(2) Remove rotten parts and impurities from plantain, a little red, centella asiatica, licorice, mint, and coptis, wash and dry the surface moisture, and dry them in a 50°C oven until the water content is less than 6%. Weigh it and put it into a pulverizer to pulverize it into powder, mix it evenly to form a Chinese herbal medicine mixture, put it in the sun to dry, and set aside;

(3) Take beef and pork according to the formula and put them into a meat grinder and grind them for subsequent use;

(4) Take ginger and garlic according to the formula amount, peel and wash, put into a meat grinder and mince for subsequent use;

(5) Pour half of the edible oil into the pot first, heat the oil, pour in minced garlic and minced ginger and stir fry, then pour in the ground beef and pork and fry until cooked, then pour in sweet noodle sauce and ground pepper and continue to stir fry, then Add fermented soy beans, mixed Chinese herbal medicine powder, salt, and sugar and continue to stir-fry until the water dries up, pour in the remaining half of the edible oil, and continue to stir-fry until the water is dry to obtain the chili sauce;

(6) The chili paste is divided into containers, sterilized, and stored.

Preferably, the time of putting in the sun to dry in step (1) and step (2) is 1-2 days.

Preferably, the sterilization temperature in step (6) is 80-90° C., and the time is 20-30 minutes.

Preferably, the edible oil is a mixed oil of sesame oil and peanut oil, and the ratio of sesame oil to peanut oil is 1:1-2

In summary, owing to adopting above-mentioned technical scheme, the beneficial effect of the present invention is:

1. The main functions of plantain, licorice and coptis are to clear away heat and detoxify, eliminate phlegm and relieve cough. Centella asiatica has anti-inflammatory effect on inflammation caused by fire, and can moisten the stomach. A little red is used for wind-heat cough and enteritis caused by fire , mouth ulcers and other inflammations, mint can dispel fire poison, and is used for headaches, red eyes, and sore throat caused by fire. , making the heat-clearing and detoxifying effect of the chili sauce more remarkable.

2. The green onion added to the chili sauce of the present invention has a bactericidal effect, and the ginger has functions such as increasing appetite, preventing stomach diseases, and dispelling cold, so that the chili sauce has bactericidal and stomach-warming effects, and can also be seasoned to the chili sauce, with unique flavor.

3. Contain sesame oil and red pepper in the chili sauce of the present invention, these materials are natural antistaling agents, can prolong the shelf-life of this chili sauce, do not add any food additives, green and healthy.

4. The formula of chili sauce of the present invention is scientific and reasonable, nutritious and healthy, the preparation method is simple, and it is easy to produce.

The following are the pharmacological properties of the part Chinese herbal medicine used in the present invention:

Plantain: sweet in taste, cool in nature, has the effects of clearing heat and detoxifying, diuretic, improving eyesight and eliminating phlegm.

Centella Asiatica: Slightly bitter, mildly pungent, cool in nature, has the functions of clearing heat and detoxifying, promoting blood circulation and removing blood stasis, antibacterial and anti-inflammatory, etc.

A little red: taste slightly bitter, cool in nature, has heat-clearing and detoxifying, anti-inflammatory, diuretic and other effects, used for enteritis, dysentery, urinary tract infection, upper respiratory tract infection, wind-heat cough, conjunctivitis, oral ulcers, sores and carbuncles and other symptoms.

Licorice: Sweet, has the effects of clearing away heat and detoxification, eliminating phlegm and relieving cough, and abdominal distension.

Coptis: Bitter in taste, mild in nature, has the effects of clearing heat and detoxifying.

Peppermint: Spicy in taste, cool in nature, can dispel pathogenic toxins, eliminate fatigue, and relieve fatigue. It is often used for headaches, red eyes, and sore throat.

detailed description

The invention discloses a heat-clearing and detoxifying chili sauce and a preparation method thereof. The chili sauce has heat-clearing and detoxifying effects, is appetizing and nutritious, does not add any food additives, is healthy and delicious, has a scientific and reasonable formula and a simple preparation method.

The present invention will be further described below by specific examples.

Example 1

A heat-clearing and detoxifying chili sauce is prepared according to the following raw materials in parts by weight: 20 parts of Chinese herbal medicine mixture, 100 parts of red pepper, 50 parts of sweet noodle sauce, 30 parts of beef, 30 parts of pork, 10 parts of ginger, 15 parts of garlic, 15 parts of tempeh, 55 parts of edible oil, 10 parts of salt and 30 parts of white sugar. The Chinese herbal medicine mixture is mixed with plantain, a little red, centella asiatica, licorice, mint and coptis. The edible oil is a mixture of sesame oil and peanut oil. Mixed oil, the ratio of sesame oil to peanut oil is 1:1.

A kind of preparation method of chili sauce, is prepared according to the following steps by described raw material:

(1) Red pepper inspection, remove rotten parts and impurities, remove the stalks, wash and dry the surface moisture, take the recipe amount, grind it with a meat grinder, put it in the sun for 1 day, and set aside;

(2) Remove rotten parts and impurities from plantain, a little red, centella asiatica, licorice, mint, and coptis, wash and dry the surface moisture, and dry them in a 50°C oven until the water content is less than 6%. Weigh it and put it into a pulverizer to pulverize it into a powder, mix it evenly to form a Chinese herbal medicine mixture, put it in the sun to dry for 1 day, and set aside;

(3) Take beef and pork according to the formula and put them into a meat grinder and grind them for subsequent use;

(4) Take ginger and garlic according to the formula amount, peel and wash, put into a meat grinder and mince for subsequent use;

(5) Pour half of the edible oil into the pot first, heat the oil, pour in minced garlic and minced ginger and stir fry, then pour in the ground beef and pork and fry until cooked, then pour in sweet noodle sauce and ground pepper and continue to stir fry, then Add fermented soy beans, mixed Chinese herbal medicine powder, salt, and sugar and continue to stir-fry until the water dries up, pour in the remaining half of the edible oil, and continue to stir-fry until the water is dry to obtain the chili sauce;

(6) Divide the chili sauce into containers, sterilize at 80°C for 30 minutes, and store.

Example 2

A heat-clearing and detoxifying chili sauce is prepared according to the following raw materials in parts by weight: 23 parts of Chinese herbal medicine mixture, 130 parts of red pepper, 55 parts of sweet noodle sauce, 35 parts of beef, 35 parts of pork, 13 parts of ginger, 17 parts of garlic, 20 parts of tempeh, 60 parts of edible oil, 13 parts of salt, and 35 parts of white sugar. The Chinese herbal medicine mixture is made by mixing equal amounts of plantain, a little red, centella asiatica, licorice, mint and coptis. The edible oil is a mixture of sesame oil and peanut oil. Mixed oil, the ratio of sesame oil to peanut oil is 1:1.5.

A kind of preparation method of chili sauce, is prepared according to the following steps by described raw material:

(1) Red pepper inspection, remove the rotten parts and impurities, remove the stalks, wash and dry the surface moisture, take the formula amount, grind it with a meat grinder, put it in the sun for 1.5 days, and set aside;

(2) Remove rotten parts and impurities from plantain, a little red, centella asiatica, licorice, mint, and coptis, wash and dry the surface moisture, and dry them in a 50°C oven until the water content is less than 6%. Weigh it and put it into a pulverizer to pulverize it into a powder, mix it evenly to form a Chinese herbal medicine mixture, put it in the sun to dry for 1.5 days, and set aside;

(3) Take beef and pork according to the formula and put them into a meat grinder and grind them for subsequent use;

(4) Take ginger and garlic according to the formula amount, peel and wash, put into a meat grinder and mince for subsequent use;

(5) Pour half of the edible oil into the pot first, heat the oil, pour in minced garlic and minced ginger and stir fry, then pour in the ground beef and pork and fry until cooked, then pour in sweet noodle sauce and ground pepper and continue to stir fry, then Add fermented soy beans, mixed Chinese herbal medicine powder, salt, and sugar and continue to stir-fry until the water dries up, pour in the remaining half of the edible oil, and continue to stir-fry until the water is dry to obtain the chili sauce;

(6) Divide the chili sauce into containers, sterilize at 85°C for 25 minutes, and store.

Example 3

A heat-clearing and detoxifying chili sauce is prepared according to the following raw materials in parts by weight: 25 parts of Chinese herbal medicine mixture, 150 parts of red pepper, 60 parts of sweet noodle sauce, 50 parts of beef, 50 parts of pork, 15 parts of ginger, 20 parts of garlic, 25 parts of tempeh, 65 parts of edible oil, 15 parts of salt and 50 parts of white sugar. The Chinese herbal medicine mixture is mixed with plantain, a little red, centella asiatica, licorice, mint and coptis. The edible oil is a mixture of sesame oil and peanut oil. Mixed oil, the ratio of sesame oil to peanut oil is 1:2.

A kind of preparation method of chili sauce, is prepared according to the following steps by described raw material:

(1) Red pepper inspection, remove the rotten parts and impurities, remove the stalks, wash and dry the surface moisture, take the recipe amount, grind it with a meat grinder, put it in the sun for 2 days, and set aside;

(2) Remove rotten parts and impurities from plantain, a little red, centella asiatica, licorice, mint, and coptis, wash and dry the surface moisture, and dry them in a 50°C oven until the water content is less than 6%. Weigh it and put it into a pulverizer to pulverize it into powder, mix it evenly to form a Chinese herbal medicine mixture, put it in the sun to dry for 2 days, and set aside;

(3) Take beef and pork according to the formula and put them into a meat grinder and grind them for subsequent use;

(4) Take ginger and garlic according to the formula amount, peel and wash, put into a meat grinder and mince for subsequent use;

(5) Pour half of the edible oil into the pot first, heat the oil, pour in minced garlic and minced ginger and stir fry, then pour in the ground beef and pork and fry until cooked, then pour in sweet noodle sauce and ground pepper and continue to stir fry, then Add fermented soy beans, mixed Chinese herbal medicine powder, salt, and sugar and continue to stir-fry until the water dries up, pour in the remaining half of the edible oil, and continue to stir-fry until the water is dry to obtain the chili sauce;

(6) Divide the chili paste into containers, sterilize at 90°C for 20 minutes, and store.

The chili sauce of the invention has a unique flavor, promotes appetite, and has the effects of clearing away heat and detoxification, and preventing getting angry. The following are application cases of the present invention.

Case 1

Liu Hong, female, 16 years old, lives in Qianjin Street, Pingtan Town, Huizhou City. She loves chili very much. It is smooth, and there are no burning symptoms such as sore throat.

Case 2

Zhang Liang, male, 18 years old, lives in Qianjin Street, Pingtan Town, Huizhou City. He likes to eat hot pot and uses chili sauce as seasoning. Both hot pot and chili are easy to get angry, but he has no sore throat or acne Wait for the symptoms of getting angry.

The above description is a detailed description of the preferred feasible embodiments of the present invention, but the embodiments are not used to limit the scope of the patent application of the present invention. All equivalent changes or modifications completed under the technical spirit suggested by the present invention shall belong to The scope of patents covered by the present invention.

Claims (7)

1. a kind of clearing heat and detoxicating thick chilli sauce, it is characterised in that be made according to following raw material：Mixture of Chinese herbal medicines 20- 25 parts, pimiento 100-150 parts, sweet fermented flour sauce 50-60 parts, beef 30-50 parts, pork 30-50 parts, ginger 10-15 parts, garlic 15-20 Part, fermented soya bean 15-25 parts, edible oil 55-65 parts, salt 10-15 parts and white sugar 30-50 parts, the mixture of Chinese herbal medicines is by Chinese herbaceous peony Grass, tassel flower, centella, Radix Glycyrrhizae, peppermint and coptis mixed in equal amounts are formed.

2. clearing heat and detoxicating thick chilli sauce according to claim 1, it is characterised in that be made according to following raw material： 23 parts of mixture of Chinese herbal medicines, 130 parts of pimiento, 55 parts of sweet fermented flour sauce, 35 parts of beef, 35 parts of pork, 13 parts of ginger, 17 parts of garlic, fermented soya bean 20 parts, 60 parts of edible oil, 13 parts of salt, 35 parts of white sugar.

3. clearing heat and detoxicating thick chilli sauce according to claim 1, it is characterised in that：Described edible oil is sesame oil and flower The ratio of the miscella of oil generation, sesame oil and peanut oil is 1：1-2.

4. a kind of preparation method of thick chilli sauce, it is characterised in that the raw material as described in claim any one of 1-3 is according to following step It is rapid to prepare：

(1) pimiento inspection, part and impurity that rejecting is rotted, stalk after surface moisture is dried in cleaning, takes formula ratio, Rubbed with meat grinder, be put in drying under sunlight, it is standby；

(2) Asiatic plantain, tassel flower, centella, Radix Glycyrrhizae, peppermint, the coptis are rejected into decayed portion and impurity, surface water is dried in cleaning After point, 50 DEG C of drying in oven are put into water content less than 6%, equivalent is weighed and is put into and powder is ground into pulverizer, and is mixed Close uniform into mixture of Chinese herbal medicines, be put in drying under sunlight, it is standby；

(3) beef, pork are weighed by formula ratio and is put into rubbing in meat grinder, it is standby；

(4) ginger, garlic are weighed by formula ratio, peeled wash is put into meat grinder and rubs, standby；

(5) first the edible oil of half is poured into pot, the beef and pork for having twisted is poured into after oily heat pours into garlic granule and bruised ginger stir-fries Fry, then pour into sweet fermented flour sauce, the capsicum that has twisted continues to stir-fry, be then placed in fermented soya bean, Chinese herbal medicine mixed-powder, salt, white sugar and continue Stir-fry, remaining half edible oil is poured into when frying to moisture quick-drying, continue to stir-fry, until moisture content is received into dry, obtain final product the capsicum Sauce；

(6) thick chilli sauce is distributed into container, is sterilized, storage.

5. the preparation method of thick chilli sauce according to claim 4, it is characterised in that：Sun is put in step (1) and step (2) The time dried under light is 1-2 days.

6. the preparation method of thick chilli sauce according to claim 4, it is characterised in that：The temperature of sterilizing is 80- in step (6) 90 DEG C, the time is 20-30min.

7. the preparation method of thick chilli sauce according to claim 4, it is characterised in that：Described edible oil is sesame oil and flower The ratio of the miscella of oil generation, sesame oil and peanut oil is 1：1-2.