CN106036778A - Cooling chili sauce and preparation method thereof - Google Patents
Cooling chili sauce and preparation method thereof Download PDFInfo
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- CN106036778A CN106036778A CN201610367523.9A CN201610367523A CN106036778A CN 106036778 A CN106036778 A CN 106036778A CN 201610367523 A CN201610367523 A CN 201610367523A CN 106036778 A CN106036778 A CN 106036778A
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- sauce
- fructus capsici
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 238000001816 cooling Methods 0.000 title abstract description 4
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Abstract
The invention relates to cooling chili sauce and a preparation method thereof. The preparation method comprises the following steps: firstly, an appropriate amount of vegetable oil is heated in a pot until smoke comes out, and garlic and fresh gingers are added to be stir-fried to be fragrant; soybean sauce is added to be stir-fried until the soybean sauce is dark in color and emit fragrance, chili powder is added, the mixture is continuously stir-fried for 5-10 minutes, and fire is turned off; after the fire is turned off, moringa oleifera leaf powder and fructus phyllanthi powder are immediately added, the mixture is stirred evenly, the stirred mixture is filled, the filled mixture is sealed, and the sealed mixture is sterilized to obtain the finished products. When the cooling chili sauce is tasted, the spiciness can be felt in the mouth and lip, and also be felt in the tip of the tongue, but the throat part can feel cool and sweet. The spicy piquant taste is very light, after the chili sauce is eaten in the stomach, no sense of excitement is felt in the stomach, and no hot sense is felt. The chili sauce has sweet and sour tastes, and is long in aftertastes, good in palatability, and free of a moringa oleifera flavor. The provided chili sauce is spicy to mouth, but does not have spicy sense in heart, feels cool and non-irritable in belly after the chili sauce is eaten, does not cause internal heat, constipation and other symptoms, and is a good choice for people who love spicy tastes.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of refrigerant Fructus Capsici sauce and preparation method thereof.
Background technology
Fructus Capsici sauce is the important flavoring agent that the people of other countries like, because Fructus Capsici is contained within a kind of chemical substance and is called
Capsaicin, its chemical name is 8 first 6 decene vanillyl amine, after capsaicin enters human body, can stimulate sympathetic nervous system
System, promotes the hormone of adrenal cortex secretion epinephrine etc, causes the acceleration in energy metabolism, people can be allowed to generate heat.The most just
Because of that, eat Fructus Capsici and easily get angry, easily cause xerostomia cough, laryngopharynx swelling and pain, burning sensation of the anus, the symptom such as be hard and dry, suffer from
The people of the diseases such as febrile disease, Chronic gastrointestinal disorders, hemorrhoid, dermatitis, tuberculosis, chronic bronchitis and hypertension, should not eat in a large number
Fructus Capsici.Research proves, eats Fructus Capsici in a large number, digestive juice secretion can be made too much, cause gastrointestinal mucosa hyperemia, edema, gastrointestinal peristalsis
Significantly accelerate, can cause gastritis, enteritis, suffer from diarrhoea, vomiting etc..Edible too much Fructus Capsici also can make people's tachycardia, circulating
Amount increases severely, and therefore, is also unfavorable for the rehabilitation of cardiovascular patient.The people become thin should not eat Fructus Capsici more, says from traditional Chinese medical science angle, Shou Renduo
Belong to the deficiency of YIN and febricity body constitution, so-called " the many fire of thin body ", i.e. refer to asthenic fire, often appear as dry pharynx, bitter taste, eye foot congested, nose heave
Gently, irritable.If eat Fructus Capsici more, above-mentioned symptom not only can be made to increase the weight of, and be easily caused hemorrhage, allergy and inflammation, sternly
It also occur that diseases such as carbuncle sore infection during weight.Patients with Hyperthyroidism inedibility Fructus Capsici.Because the easiest mistake aroused in interest of hyperthyroid patient
Speed, can make heart beating further speed up after edible Fructus Capsici.Nephrotic inedibility Fructus Capsici.Because during body metabolism usually
Renal excretion to be passed through, and these piquancy components have stimulation in various degree to kidney, can affect renal function time serious.
Therefore, nephrotic's inedibility.
But the delicious food of Fructus Capsici is the principal element of regulation modern diet mouthfeel, does not has the seasoning of Fructus Capsici, a lot of foods pair
All do not have what appetite for modern full people, accordingly, it would be desirable to the processing technique of Fructus Capsici is carried out in-depth study and improvement, protect
Stay chilli flavored advantage, remove the capsaicin stimulation to human internal environment.
Moringa is the commodity trees that Yunnan is given priority in recent years, and in hot River Valley Region, leaf of Moringa compares high yield, several years ago
Leaf of Moringa is held in both hands by heat, as a kind of integration of edible and medicinal herbs health product dropping three-hypers, holds at high price, over the last two years along with growing surface
Long-pending expansion, price is gradually reduced, and can lay out common people's dining table as common food materials.Rapidly, conventional can in Moringa growth itself
Food part be Moringa tender leaf, yield is the highest, and nutritious, and calcium content is more than 4 times of milk, possibly together with the highest potassium,
The trace element such as ferrum, zinc, containing with the much the same protein of Semen sojae atricolor and aminoacid etc., is a kind of function containing fully nutrient food
Product, as long as a people is able to eat about 5 grams every day and can supply the human body nutritional need of a day；Leaf of Moringa also has blood sugar lowering, fall
The effects such as fat, blood pressure lowering, antitumor, antioxidation, relieving constipation, diuresis, anthelmintic, improvement sleep；Leaf of Moringa belongs to cool property food materials, eats posterior phraynx
There is refrigerant sensation in throat, and the most a large amount of edible leaf of Moringa can cause diarrhoea.Moringa itself has the feature of mystery, although Moringa
Leaf Protein Content height good palatability, but digestive system is bad, when eating leaf of Moringa at the beginning of the people of the empty obesity of body, subhealth state, can feel
To bitterness and a kind of special Moringa taste, present most of city crowds are sub-health states, all can feel when just eating Moringa
Less adapt to.
Yunnan Fructus Canarii albi has another name called Fructus Phyllanthi, is the distinctive a kind of integration of edible and medicinal herbs food materials in Yunnan, and nature and flavor are sweet, sour, puckery, cool, return lung, stomach
Warp, among the people often chews clothes frequently as snacks in locality, has clearing away heat and cooling blood, promoting digestion and invigorating the stomach, the effect of cough-relieving of promoting the production of body fluid.
Summary of the invention
For solving problem above, the present invention proposes the preparation method of a kind of refrigerant Fructus Capsici sauce.
The refrigerant Fructus Capsici sauce that the present invention proposes, every kilogram includes following components:
The preparation method of the refrigerant Fructus Capsici sauce that the present invention proposes, comprises the following steps:
1) after being heated to smoldering in pot by appropriate vegetable oil, add Bulbus Allii and Rhizoma Zingiberis Recens, fry perfume；
2) adding soya sauce to stir-fry, frying darkens to soya sauce adds the Fructus Capsici powder 5-10 that continues to stir-fry and divides when sending fragrance
Clock, Guan Huo；
3) Guan Huohou adds leaf of Moringa powder and phyllanthus emblica powder immediately, fill after stirring, seal, sterilizing gets product.
Preferably, described leaf of Moringa powder and phyllanthus emblica powder adding proportion are 2:1.
Preferably, described Fructus Capsici powder is to make after Qiubei, Yunnan Fructus Capsici is dried, and fineness is 80 mesh, and capsaicin content is
0.18%.
Leaf of Moringa powder used in the present invention is that the leaf of Moringa dried bought on market is beaten powder make for twice through little steel mill.
Phyllanthus emblica powder used in the present invention is the Yunnan Fructus Canarii albi raw material powder for making Phyllanthus embical fruit tablet bought on market.
Beneficial effects of the present invention is as follows:
1. there is pungent, without peppery sense in stomach in mouthful: the refrigerant Fructus Capsici sauce that the present invention proposes, by adding leaf of Moringa powder and Yunnan olive
Olive powder, utilizes Moringa and Yunnan Fructus Canarii albi some of which composition to organically combine with the piquancy component of Fructus Capsici, and compensate for capsaicin can lead
Cause to get angry, alimentary canal mucous membrane is stimulated the biggest deficiency, when tasting the refrigerant Fructus Capsici sauce of the present invention, can feel peppery in lip
Taste, the tip of the tongue also can feel pungent, but throat portion can experience refrigerant time sweet, peppery excitement is very light, after having in stomach,
There is no excitement in stomach, there is no the sensation of heat yet.
2. contain sour-sweet taste, long times of aftertaste: the refrigerant Fructus Capsici sauce that the present invention proposes, because containing Yunnan Fructus Canarii albi composition, Yunnan olive
Olive itself is sour, and aftertaste has again sugariness, after adding in Fructus Capsici sauce, has sour-sweet aftertaste, adds the layer of Fructus Capsici sauce taste
Secondary sense, long times of aftertaste.
3, good palatability: leaf of Moringa protein content is high, equals to Semen sojae atricolor, and the food palatability that protein content is high is relatively good, because of
This with the addition of the Fructus Capsici sauce of leaf of Moringa, and not only the cool property of Moringa has neutralized the hot of Fructus Capsici, and the albumen of leaf of Moringa improves
The palatability of Fructus Capsici sauce.
4. without Moringa taste: owing to pepper flavor is the most overbearing, and the tart flavour neutralising capacity of Yunnan Fructus Canarii albi is very strong, the therefore present invention
In the Fructus Capsici sauce provided, substantially can not taste Moringa taste, the taste of Moringa itself has circulated in the sour-sweet taste of Yunnan Fructus Canarii albi, peppery to dislike
For the consumer of woody flavour, the Fructus Capsici sauce that eating the present invention provides does not has any discomfort sense.
The most refrigerant do not get angry: the Fructus Capsici sauce that the present invention provides, the pepperyyest heart of peppery mouth, eat abdominal part and feel refrigerant non-stimulated,
It is not result in the symptoms such as constipation of getting angry, is good selection for liking peppery crowd.
Detailed description of the invention
Further illustrate technical scheme below by way of specific embodiment, but technical scheme not with
Embodiment is limited.
Embodiment 1:
A kind of refrigerant Fructus Capsici sauce, every kilogram of component including following weight portion:
Described Fructus Capsici powder is to make after Qiubei, Yunnan Fructus Capsici is dried, and fineness is 80 mesh, and capsaicin content is 0.18%.
Making step is:
1) after being heated to vegetable oil smoldering in pot, add Bulbus Allii and Rhizoma Zingiberis Recens, fry perfume；
2) adding soya sauce to stir-fry, frying darkens to soya sauce adds the Fructus Capsici powder 5-10 that continues to stir-fry and divides when sending fragrance
Clock, Guan Huo；
3) Guan Huohou adds leaf of Moringa powder and phyllanthus emblica powder immediately, fill after stirring, seal, sterilizing gets product.
The Fructus Capsici sauce of embodiment 1 preparation, pungent is relatively light, and sour-sweet taste is more richer, without Moringa taste, applicable less can eat peppery
Crowd.
Embodiment 2:
A kind of refrigerant Fructus Capsici sauce, every kilogram of component including following weight portion:
Described Fructus Capsici powder is to make after Qiubei, Yunnan Fructus Capsici is dried, and fineness is 80 mesh, and capsaicin content is 0.18%.
Making step is:
1) after being heated to vegetable oil smoldering in pot, add Bulbus Allii and Rhizoma Zingiberis Recens, fry perfume；
2) adding soya sauce to stir-fry, frying darkens to soya sauce adds the Fructus Capsici powder 5-10 that continues to stir-fry and divides when sending fragrance
Clock, Guan Huo；
3) Guan Huohou adds leaf of Moringa powder and phyllanthus emblica powder immediately, fill after stirring, seal, sterilizing gets product.
The Fructus Capsici sauce of embodiment 2 preparation, pungent is heavier, and sour-sweet taste is relatively lighter, without Moringa taste, is suitable for liking eating peppery people
Group.
Embodiment 3:
A kind of refrigerant Fructus Capsici sauce, every kilogram of component including following weight portion:
Described Fructus Capsici powder is to make after Qiubei, Yunnan Fructus Capsici is dried, and fineness is 80 mesh, and capsaicin content is 0.18%.
Making step is:
1) after being heated to vegetable oil smoldering in pot, add Bulbus Allii and Rhizoma Zingiberis Recens, fry perfume；
2) adding soya sauce to stir-fry, frying darkens to soya sauce adds the Fructus Capsici powder 5-10 that continues to stir-fry and divides when sending fragrance
Clock, Guan Huo；
3) Guan Huohou adds leaf of Moringa powder and phyllanthus emblica powder immediately, fill after stirring, seal, sterilizing gets product.
The Fructus Capsici sauce of embodiment 3 preparation, pungent and sour-sweet taste are the most moderate, and palatability is relatively good, and aftertaste is longer,
Taste without Moringa, is suitable for majority of populations.
Fructus Capsici sauce refrigerant to one provided by the present invention and preparation method thereof is described in detail above.Herein by
Principle and the embodiment of the present invention are set forth by detailed description of the invention, described above be only intended to help and understand the present invention
Method and core concept.It should be pointed out that, for those skilled in the art, former without departing from the present invention
On the premise of reason, it is also possible to the present invention is carried out some improvement and modification, these improve and modification also falls into right of the present invention and wants
In the protection domain asked.
Claims (4)
1. a refrigerant Fructus Capsici sauce, it is characterised in that every kilogram includes following components:
2. the preparation method of a refrigerant Fructus Capsici sauce, it is characterised in that comprise the following steps:
1) after being heated to smoldering in pot by appropriate vegetable oil, add Bulbus Allii and Rhizoma Zingiberis Recens, fry perfume；
2) add soya sauce to stir-fry, fry to soya sauce addition Fructus Capsici powder when sending fragrance that darkens and continue to stir-fry 5-10 minute,
Guan Huo；
3) Guan Huohou adds leaf of Moringa powder and phyllanthus emblica powder immediately, fill after stirring, seal, sterilizing gets product.
The most refrigerant Fructus Capsici sauce, it is characterised in that described leaf of Moringa powder and phyllanthus emblica powder adding proportion are
2:1.
The most refrigerant Fructus Capsici sauce, it is characterised in that described Fructus Capsici powder is to make after Qiubei, Yunnan Fructus Capsici is dried
Becoming, fineness is 80 mesh, and capsaicin content is 0.18%.
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| CN201610367523.9A CN106036778A (en) | 2016-05-30 | 2016-05-30 | Cooling chili sauce and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110463938A (en) * | 2019-08-27 | 2019-11-19 | 贵州木辣达康养科技有限公司 | A kind of pair of Moringa leaf vegetables and its processing method |
| CN116268364A (en) * | 2023-01-05 | 2023-06-23 | 永州市田湘逢农业科技发展有限公司 | A kind of chili sauce and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1276176A (en) * | 2000-06-30 | 2000-12-13 | 陈福延 | Paste-style food with weight lossing function, its preparing process and its application |
| CN103704793A (en) * | 2013-12-04 | 2014-04-09 | 丁于萍 | Spicy sesame peanut sauce and preparation method thereof |
| CN105146480A (en) * | 2015-08-28 | 2015-12-16 | 安徽风酿调味品有限公司 | Pure-natural hot and spicy sauce and making method thereof |
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| CN1276176A (en) * | 2000-06-30 | 2000-12-13 | 陈福延 | Paste-style food with weight lossing function, its preparing process and its application |
| CN103704793A (en) * | 2013-12-04 | 2014-04-09 | 丁于萍 | Spicy sesame peanut sauce and preparation method thereof |
| CN105146480A (en) * | 2015-08-28 | 2015-12-16 | 安徽风酿调味品有限公司 | Pure-natural hot and spicy sauce and making method thereof |
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| CN110463938A (en) * | 2019-08-27 | 2019-11-19 | 贵州木辣达康养科技有限公司 | A kind of pair of Moringa leaf vegetables and its processing method |
| CN116268364A (en) * | 2023-01-05 | 2023-06-23 | 永州市田湘逢农业科技发展有限公司 | A kind of chili sauce and preparation method thereof |
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Application publication date: 20161026 |