CN104757463B - A kind of chilli food and preparation method thereof - Google Patents
A kind of chilli food and preparation method thereof Download PDFInfo
- Publication number
- CN104757463B CN104757463B CN201510205193.9A CN201510205193A CN104757463B CN 104757463 B CN104757463 B CN 104757463B CN 201510205193 A CN201510205193 A CN 201510205193A CN 104757463 B CN104757463 B CN 104757463B
- Authority
- CN
- China
- Prior art keywords
- capsicum
- oil
- parts
- dispensing
- gross mass
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a kind of chilli food and preparation method thereof, belong to food technology field.The gross mass of capsicum is 2~8 times of dispensing gross mass in chilli food of the present invention；Oil plant gross mass is 4~6 times of capsicum gross mass；The dispensing includes the raw material of following mass fraction：10~20 portions of cape jasmines, 2~6 parts of cassia barks, 1~5 portion of radix glycyrrhizae, 1~5 part of anise, 1~5 portion of rhizoma zingiberis, 1~5 part of banksia rose, 1~5 part of brigand, 1~3 part of tsaoko, 1~3 part of root of Dahurain angelica, 1~3 portion of cloves, 1~3 part of red bandit, 1~3 part of husky benevolence, 1~3 part of dried orange peel and 1~3 part of zingiber kawagoii.The present invention passes sequentially through preparation, frying, stewing system and packaging and other steps and chilli food of the present invention is prepared.The inventive method can protect the nutritional ingredient in capsicum and dispensing, and the active ingredient in capsicum and dispensing is fully used, and gained chilli food is peppery without dry, while have clearing heat and detoxicating, purging intense heat dampness removing, neutralize taste the effect of.
Description
Technical field
The present invention relates to field of food, in particular to a kind of chilli food and preparation method thereof.
Background technology
Capsicum is a kind of fruit of Solanaceae capsicum plants, is 1 year or limited herbaceos perennial.Pepper fruit leads to
Often in cone or Long Circle, in green during prematurity, become cerise, green or purple after ripe, with red most commonly seen.
Pepper fruit cause and effect skin contains capsaicine and has pungent, can improve a poor appetite.Ascorbic content occupies first in vegetables in capsicum
Position, additionally containing abundant beta carotene, folic acid, magnesium and potassium etc..Capsicum also has a variety of dietary functions：
Capsicum is warm-natured, acrid flavour, slightly poisonous, enters spleen, stomach；
With strengthening the spleen and stomach, the effect of wind-damp dispelling；
Cure mainly the illnesss such as indigestion, cold stomachache, rheumatalgia, lumbago.
Thick chilli sauce is a kind of traditional chilli food, mainly there is two kinds of oil system and water system.Oil system is with sesame oil and peppery
Green pepper is made, and color is scarlet, floats one layer of sesame oil above, easily preserves；Water system is made of water and capsicum, and color is scarlet, is added
Enter garlic, ginger, sugar, salt, can preserve for a long time, taste is more delicious.
Chilli food is suitable to the illness crowds such as indigestion, cold stomachache, rheumatalgia, lumbago and eaten, and has a variety of work(
Effect：
1. antipyretic-antalgic：Capsicum pungent-warm, body temperature can be reduced by sweating, and alleviate myalgia, thus with compared with
Strong antipyretic effect；
2. prevent canceration：The active ingredient capsaicine of capsicum is a kind of polyphenoils, and it can be prevented about the new of cell
Old metabolism, so as to terminate the Carcinogenesis of cell tissue, reduce the incidence of cancer cell；
3. increase appetite, help digest：The secretion of the strong fragrant spicy energy saliva stimulating of capsicum and gastric juice, increase appetite,
Promote intestines peristalsis, help digest；
4. lowering blood-fat and reducing weight：Capsaicine contained by capsicum, the metabolism of fat can be promoted, prevent body fat from accumulating,
Be advantageous to lowering blood-fat and reducing weight diseases prevention.
" excessive internal heat " is in terms of theory of traditional Chinese medical science, it is believed that is the result of human body yin-yang balancing imbalance.Being invaded by exogenous pathogen,invasion of exogenous pathogen, or function of human body are lived
It is dynamic hyperfunction, the heat symptom-complex syndrome that men outnumbered women just occurs.It is generally acknowledged that excess fire (real heat) in burning hot heresy more due to invading or addiction
Caused by pungent, and spiritual overstimulation, function dysmotility can also cause Sheng in excess fire.The fire of deficiency type (abnormal heat) is more because of internal injury labor
Caused by damage, as the consume of prolonged illness vital essence, internal lesion caused by overexertion are excessive, zang-fu disharmony, cloudy deficiency of blood damage and Sheng Neire, Nei Re can be caused and then changed empty
Fire.The cause of disease of " excessive internal heat " (heat symptom-complex) may be summarized to be five aspects：1. the burning hot heresy of diseases caused by external factors；2. cold-evil enters innerization heat；3. seven feelings
It is too drastic, it is strongly fragrant and change heat；4. eating and drinking without temperance, accumulating in the course of time heat；5. chamber internal lesion caused by overexertion, seizes yin jin.
The clinical manifestation of " excessive internal heat " (heat symptom-complex) has and gently has weight, common severe such as heatstroke, more too high, scarce in temperature
Under water, sultry environment caused by overlong time, heating, or even stupor are may occur in which, is a kind of typical diseases caused by external factors syndrome of fire-heat.It is and usual
Described " excessive internal heat " is typically relatively lighter, belongs to the mild of Heat Syndrome of TCM more, is such as not accompanied by inflamed eyes, the mouth of the hot symptom of whole body
Angle erosion, yellow urine, toothache, sore-throat etc..Raw burning hot situation is burning hoter than diseases caused by external factors more in such case.Such as job and life stress
Greatly, often stay up late, eat maror etc., easily lit a fire from interior.
Excess fire clinical manifestation：Flushing hot eyes, lip are dry and cracked, bitter taste dry thirsty, the erosion of mucous membrane in the oral cavity, abscess of throat, bleeding gums, nose
Nosebleed bleeding, Hiccough and deaf, furuncle sore are first risen, the hot agitation of body, oliguria constipation, hematuria are had blood in stool, red tongue with yellowish fur, rapid pulse.
Fire of deficiency type clinical manifestation：More caused by internal injury is strained, it is prosperous (in the deficiency of vital energy that the fire excess from yin deficiency gentle fire of deficiency type can be further divided into
Heat) amphitypy.It is fire excess from yin deficiency show as hectic fever night sweat, body is become thin, dryness of the mouth and throat, dysphoria in chestpalms-soles, restlessness, the red nothing of tongue
Tongue, thready rapid pulse.Deficiency of vital energy hyperactivity of fire common sympton have whole body low-heat, morning for very, chilly fear of wind, hot cold, the tired powerless, shortness of breath of body of happiness
Lazyness speech, spontaneous perspiration endlessly, the clear loose stool of urine, the big powerless, pale tongue with thin fur of arteries and veins.
It is painful caused by " excessive internal heat ", want to eat capsicum to many and there are the consumer groups fearing " to get angry ", bring pain and pick out
Select, eaten capsicum " excessive internal heat ", eat heat-clearing food again or even gunpowder of dispelling carrys out fall fire, so not only bother, it is also possible to bring it
His side effect；In the prior art, the taste of many thick chilli sauce is not authentic, have impact on the appetite of consumer to a certain extent, and
Easily got angry after eating；In addition, traditional chili sauce uses paprika or chilli powder, capsicum nutrition in itself and vitamin
Reduced by the destruction of machinery.
In view of this, it is special to propose the present invention.
The content of the invention
The first object of the present invention is to provide a kind of chilli food, and described chilli food has clearing heat and detoxicating, purging intense heat
Dampness removing, neutralize taste the effect of the advantages that.
The second object of the present invention is to provide a kind of preparation method of described chilli food, and this method intactly retains
Capsicum individual, does not crush capsicum in whole technical process, protects the nutrition of capsicum in itself, and make having in raw material
Effect composition is fully utilized.
In order to realize the above-mentioned purpose of the present invention, spy uses following technical scheme：
A kind of chilli food, the gross mass of capsicum is 2~8 times of dispensing gross mass in the chilli food；The total matter of oil plant
Measure as 4~6 times of capsicum gross mass；
The dispensing includes the raw material of following mass fraction：
10~20 portions of cape jasmines, 2~6 parts of cassia barks, 1~5 portion of radix glycyrrhizae, 1~5 part of anise, 1~5 portion of rhizoma zingiberis, 1~5 part of banksia rose, 1
~5 parts of brigands, 1~3 part of tsaoko, 1~3 part of root of Dahurain angelica, 1~3 portion of cloves, 1~3 part of red bandit, 1~3 part of husky benevolence, 1~3 part of dried orange peel and
1~3 part of zingiber kawagoii.
Wherein cape jasmine, cassia bark, radix glycyrrhizae, anise, rhizoma zingiberis, the banksia rose, brigand, tsaoko, the root of Dahurain angelica, cloves, red bandit, Sha Ren, dried orange peel
It is respectively medicine and food raw materials with zingiber kawagoii；It is clearing heat and detoxicating that its comprehensive function has chilli food of the present invention, purging intense heat dampness removing, neutralizes
The effect of taste.
The gross mass of capsicum is preferably 5 times of dispensing gross mass in the chilli food.
The oil plant gross mass is preferably 5 times of capsicum gross mass.
The dispensing preferably includes the raw material of following mass fraction：
15 portions of cape jasmines, 4 parts of cassia barks, 3 portions of radix glycyrrhizaes, 3 parts of anises, 3 portions of rhizoma zingiberis, 3 parts of banksia rose, 3 parts of brigands, 2 parts of tsaokos, 2 parts
The root of Dahurain angelica, 2 portions of cloves, 2 parts of red bandits, 2 parts of husky benevolence, 2 parts of dried orange peels and 2 parts of zingiber kawagoiis.
The preparation method of above-mentioned chilli food, comprises the following steps：
(1) prepare；
(2) frying；
(3) system is boiled in a covered pot over a slow fire；
(4) pack.
In step (1) set-up procedure, prepare dispensing, oil plant and capsicum according to the above ratio；The dispensing can be according to need
It is cut into appropriately sized；The dispensing and capsicum are eluted with water stand-by respectively.
The oil plant be soybean oil, corn oil, peanut oil, rapeseed oil, sesame oil, sunflower oil, Rice oil, camellia oil and
One or more in olive oil.
The oil plant is preferably rapeseed oil.
The length of the capsicum is 4cm~6cm.
During step (2) frying, oil plant is warming up to 140~180 degrees Celsius, adds dispensing, keeps oil temperature 10
~30 minutes, the organic matter in raw material is dissolved in grease using medium temperature oil extraction method, the effective ingredient in raw material is fully obtained
To utilization；Oil temperature is maintained at 80~120 degrees Celsius afterwards, adds capsicum, keeps oil temperature 20~40 minutes, the moisture in capsicum
High-temperature grease gasification discharge is run into, while effective ingredient in oil plant and sauce are poured into capsicum body, are reached nature displacement and are filled sauce
Effect, and the full soup of mouthfeel is enriched.
During step (2) frying, oil plant is preferably warming up to 160 degrees Celsius, adds dispensing, keeps oil temperature 20 to divide
Clock；Oil temperature is preferably maintained at 100 degrees Celsius afterwards, adds capsicum, keeps oil temperature 30 minutes.
During the stewing system of the step (3), step (2) products obtained therefrom is transferred in container, sealed, more than oil plant
The stewing system of temperature 6~18 hours.Capsicum constantly absorbs having in oil plant on the basis of original nutritional ingredient is maintained during stewing system
Composition is imitated, improves mouthfeel；Gained chilli food juice is dense rich, peppery without dry, will not cause excessive internal heat, and with clearing heat and detoxicating, rushes down
Fiery dampness removing, neutralize taste the effect of.
During the stewing system of the step (3), made 12 hours preferably by oil plant residual temperature is stewing.
The preparation method of chilli food of the present invention intactly remains capsicum individual, is not crushed in whole technical process peppery
Green pepper, the nutrition of capsicum in itself is protected, and the effective ingredient in raw material is fully utilized.
Compared with prior art, beneficial effects of the present invention are：
(1) integrality of capsicum.The present invention intactly remains capsicum individual, is not crushed in whole technical process peppery
Green pepper, protect the nutrition of capsicum in itself.Traditional chili sauce uses paprika or chilli powder, the nutrition of capsicum in itself into
Part and vitamin reduce by the destruction of machinery.
(2) raw material effective ingredient extracting method.Tradition decocts method using boiling, and the present invention uses medium temperature oil extraction method.
For grease compared with water, the organic matter in raw material makes the effective ingredient in medicine raw material fully be utilized more soluble in grease.
(3) displacement of water oil fills sauce method.Moisture in capsicum run into high-temperature grease gasification discharge, while in oil plant it is effective into
Part and sauce are poured into capsicum body, are reached nature displacement and are filled sauce effect, and mouthfeel is full, soup is abundant, hot and savory.
Embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the present invention.It is unreceipted specific in embodiment
Condition person, the condition suggested according to normal condition or manufacturer are carried out.Agents useful for same or the unreceipted production firm person of instrument, it is
The conventional products that can be obtained by commercially available purchase.
Embodiment 1
A kind of chilli food, the gross mass of capsicum is 5 times of dispensing gross mass in the chilli food；Oil plant gross mass is
5 times of capsicum gross mass；
The dispensing is the raw material of following mass fraction：
15 portions of cape jasmines, 4 parts of cassia barks, 3 portions of radix glycyrrhizaes, 3 parts of anises, 3 portions of rhizoma zingiberis, 3 parts of banksia rose, 3 parts of brigands, 2 parts of tsaokos, 2 parts
The root of Dahurain angelica, 2 portions of cloves, 2 parts of red bandits, 2 parts of husky benevolence, 2 parts of dried orange peels and 2 parts of zingiber kawagoiis.
The preparation method of above-mentioned chilli food, comprises the following steps：
(1) prepare；Prepare dispensing, oil plant and capsicum according to the above ratio；The dispensing can be cut into appropriately sized as needed
(size is 1cm or so)；The dispensing and capsicum difference cleaned standby seam.The oil plant selects rapeseed oil.The length of the capsicum
For 4cm~6cm.
(2) frying；Oil plant is warming up to 160 degrees Celsius, adds dispensing, keeps oil temperature 20 minutes；Oil temperature is kept afterwards
At 100 degrees Celsius, capsicum is added, keeps oil temperature 30 minutes.
(3) system is boiled in a covered pot over a slow fire；Step (2) products obtained therefrom is transferred in container, sealed, is made 12 hours using oil plant residual temperature is stewing.
(4) pack.
Embodiment 2
A kind of chilli food, the gross mass of capsicum is 2 times of dispensing gross mass in the chilli food；Oil plant gross mass is
4 times of capsicum gross mass；
The dispensing is the raw material of following mass fraction：
10 portions of cape jasmines, 2 parts of cassia barks, 1 portion of radix glycyrrhizae, 1 part of anise, 1 portion of rhizoma zingiberis, 1 part of banksia rose, 1 part of brigand, 1 part of tsaoko, 1 part
The root of Dahurain angelica, 1 portion of cloves, 1 part of red bandit, 1 part of husky benevolence, 1 part of dried orange peel and 1 part of zingiber kawagoii.
The preparation method of above-mentioned chilli food, comprises the following steps：
(1) prepare；Prepare dispensing, oil plant and capsicum according to the above ratio；The dispensing can be cut into appropriately sized as needed；
The dispensing and capsicum difference cleaned standby seam.The oil plant selects olive oil.The length of the capsicum is 4cm~6cm.
(2) frying；Oil plant is warming up to 140 degrees Celsius, adds dispensing, keeps oil temperature 10 minutes；Oil temperature is kept afterwards
At 80 degrees Celsius, capsicum is added, keeps oil temperature 20 minutes.
(3) system is boiled in a covered pot over a slow fire；Step (2) products obtained therefrom is transferred in container, sealed, is made 6 hours using oil plant residual temperature is stewing.
(4) pack.
Embodiment 3
A kind of chilli food, the gross mass of capsicum is 8 times of dispensing gross mass in the chilli food；Oil plant gross mass is
6 times of capsicum gross mass；
The dispensing is the raw material of following mass fraction：
20 portions of cape jasmines, 6 parts of cassia barks, 5 portions of radix glycyrrhizaes, 5 parts of anises, 5 portions of rhizoma zingiberis, 5 parts of banksia rose, 5 parts of brigands, 3 parts of tsaokos, 3 parts
The root of Dahurain angelica, 3 portions of cloves, 3 parts of red bandits, 3 parts of husky benevolence, 3 parts of dried orange peels and 3 parts of zingiber kawagoiis.
The preparation method of above-mentioned chilli food, comprises the following steps：
(1) prepare；Prepare dispensing, oil plant and capsicum according to the above ratio；The dispensing can be cut into appropriately sized as needed；
The dispensing and capsicum difference cleaned standby seam.The oil plant selects peanut oil.The length of the capsicum is 4cm~6cm.
(2) frying；Oil plant is warming up to 180 degrees Celsius, adds dispensing, keeps oil temperature 30 minutes；Oil temperature is kept afterwards
At 120 degrees Celsius, capsicum is added, keeps oil temperature 40 minutes.
(3) system is boiled in a covered pot over a slow fire；Step (2) products obtained therefrom is transferred in container, sealed, is made 18 hours using oil plant residual temperature is stewing.
(4) pack.
Embodiment 4
A kind of chilli food, the gross mass of capsicum is 3 times of dispensing gross mass in the chilli food；Oil plant gross mass is
4 times of capsicum gross mass；
The dispensing is the raw material of following mass fraction：
12 portions of cape jasmines, 3 parts of cassia barks, 2 portions of radix glycyrrhizaes, 2 parts of anises, 2 portions of rhizoma zingiberis, 2 parts of banksia rose, 2 parts of brigands, 1 part of tsaoko, 1 part
The root of Dahurain angelica, 1 portion of cloves, 1 part of red bandit, 1 part of husky benevolence, 1 part of dried orange peel and 1 part of zingiber kawagoii.
The preparation method of above-mentioned chilli food, comprises the following steps：
(1) prepare；Prepare dispensing, oil plant and capsicum according to the above ratio；The dispensing can be cut into appropriately sized as needed；
The dispensing and capsicum difference cleaned standby seam.The oil plant selects corn oil.The length of the capsicum is 4cm~6cm.
(2) frying；Oil plant is warming up to 150 degrees Celsius, adds dispensing, keeps oil temperature 15 minutes；Oil temperature is kept afterwards
At 90 degrees Celsius, capsicum is added, keeps oil temperature 25 minutes.
(3) system is boiled in a covered pot over a slow fire；Step (2) products obtained therefrom is transferred in container, sealed, is made 9 hours using oil plant residual temperature is stewing.
(4) pack.
Embodiment 5
A kind of chilli food, the gross mass of capsicum is 7 times of dispensing gross mass in the chilli food；Oil plant gross mass is
6 times of capsicum gross mass；
The dispensing is the raw material of following mass fraction：
18 portions of cape jasmines, 5 parts of cassia barks, 4 portions of radix glycyrrhizaes, 4 parts of anises, 4 portions of rhizoma zingiberis, 4 parts of banksia rose, 4 parts of brigands, 3 parts of tsaokos, 3 parts
The root of Dahurain angelica, 3 portions of cloves, 3 parts of red bandits, 3 parts of husky benevolence, 3 parts of dried orange peels and 3 parts of zingiber kawagoiis.
The preparation method of above-mentioned chilli food, comprises the following steps：
(1) prepare；Prepare dispensing, oil plant and capsicum according to the above ratio；The dispensing can be cut into appropriately sized as needed；
The dispensing and capsicum difference cleaned standby seam.The oil plant selects soybean oil.The length of the capsicum is 4cm~6cm.
(2) frying；Oil plant is warming up to 170 degrees Celsius, adds dispensing, keeps oil temperature 25 minutes；Oil temperature is kept afterwards
At 110 degrees Celsius, capsicum is added, keeps oil temperature 35 minutes.
(3) system is boiled in a covered pot over a slow fire；Step (2) products obtained therefrom is transferred in container, sealed, is made 15 hours using oil plant residual temperature is stewing.
(4) pack.
Embodiment 6
A kind of chilli food, the gross mass of capsicum is 5 times of dispensing gross mass in the chilli food；Oil plant gross mass is
5 times of capsicum gross mass；
The dispensing is the raw material of following mass fraction：
15 portions of cape jasmines, 4 parts of cassia barks, 3 portions of radix glycyrrhizaes, 1 part of anise, 5 portions of rhizoma zingiberis, 2 parts of banksia rose, 3 parts of brigands, 2 parts of tsaokos, 3 parts
The root of Dahurain angelica, 1 portion of cloves, 2 parts of red bandits, 3 parts of husky benevolence, 2 parts of dried orange peels and 1 part of zingiber kawagoii.
The preparation method of above-mentioned chilli food, comprises the following steps：
(1) prepare；Prepare dispensing, oil plant and capsicum according to the above ratio；The dispensing can be cut into appropriately sized as needed；
The dispensing and capsicum difference cleaned standby seam.The oil plant selects Rice oil.The length of the capsicum is 4cm~6cm.
(2) frying；Oil plant is warming up to 160 degrees Celsius, adds dispensing, keeps oil temperature 20 minutes；Oil temperature is kept afterwards
At 100 degrees Celsius, capsicum is added, keeps oil temperature 30 minutes.
(3) system is boiled in a covered pot over a slow fire；Step (2) products obtained therefrom is transferred in container, sealed, is made 12 hours using oil plant residual temperature is stewing.
(4) pack.
1-6 of an embodiment of the present invention products obtained therefroms progress person sponging on an aristocrat is investigated at random, it is specific as follows：
The chilli food person sponging on an aristocrat of the present invention of table 1 investigates situation
As can be seen from Table 1, chilli food mouthfeel of the present invention is full, soup is abundant, hot and savory, for a long time (more than 3
Month) chilli food of the present invention is eaten, it is not easy to get angry and (shows as not angular chilitis, oral cavity not ulcer, not long small pox, do not have a stomach-ache),
Appetite, appetite are better than in the past.
Although illustrate and describing the present invention with specific embodiment, but will be appreciated that without departing substantially from the present invention's
Many other change and modification can be made in the case of spirit and scope.It is, therefore, intended that in the following claims
Including belonging to all such changes and modifications in the scope of the invention.
Claims (7)
1. a kind of preparation method of chilli food, it is characterised in that comprise the following steps：
(1) prepare；
(2) frying；
(3) system is boiled in a covered pot over a slow fire；
(4) pack；
The chilli food includes capsicum, oil plant and dispensing, and the gross mass of the capsicum is 2~8 times of dispensing gross mass；Oil plant
Gross mass is 4~6 times of capsicum gross mass；
The dispensing includes the raw material of following mass fraction：
10~20 portions of cape jasmines, 2~6 parts of cassia barks, 1~5 portion of radix glycyrrhizae, 1~5 part of anise, 1~5 portion of rhizoma zingiberis, 1~5 part of banksia rose, 1~5
Part brigand, 1~3 part of tsaoko, 1~3 part of root of Dahurain angelica, 1~3 portion of cloves, 1~3 part of red bandit, 1~3 part of husky benevolence, 1~3 part of dried orange peel and 1~
3 parts of zingiber kawagoiis；
During step (2) frying, oil plant is warming up to 140~180 degrees Celsius, adds dispensing, keeps oil temperature 10~30
Minute；Oil temperature is maintained at 80~120 degrees Celsius afterwards, adds capsicum, keeps oil temperature 20~40 minutes；
During the stewing system of the step (3), step (2) products obtained therefrom is transferred in container, seals, is boiled in a covered pot over a slow fire using oil plant residual temperature
System 6~18 hours.
A kind of 2. preparation method of chilli food according to claim 1, it is characterised in that capsicum in the chilli food
Gross mass be 5 times of dispensing gross mass.
3. the preparation method of a kind of chilli food according to claim 1, it is characterised in that the oil plant gross mass is peppery
5 times of green pepper gross mass.
4. the preparation method of a kind of chilli food according to claim 1, it is characterised in that the dispensing includes following matter
Measure the raw material of number：
15 portions of cape jasmines, 4 parts of cassia barks, 3 portions of radix glycyrrhizaes, 3 parts of anises, 3 portions of rhizoma zingiberis, 3 parts of banksia rose, 3 parts of brigands, 2 parts of tsaokos, 2 parts of roots of Dahurain angelica,
2 portions of cloves, 2 parts of red bandits, 2 parts of husky benevolence, 2 parts of dried orange peels and 2 parts of zingiber kawagoiis.
5. the preparation method of a kind of chilli food according to claim 1, it is characterised in that the step (1) prepared
Cheng Zhong, prepare dispensing, oil plant and capsicum in proportion；The dispensing and capsicum are eluted with water stand-by respectively.
A kind of 6. preparation method of chilli food according to claim 5, it is characterised in that the oil plant be soybean oil,
One or more in corn oil, peanut oil, rapeseed oil, sesame oil, sunflower oil, Rice oil, camellia oil and olive oil.
7. the preparation method of a kind of chilli food according to claim 6, it is characterised in that the oil plant is rapeseed oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510205193.9A CN104757463B (en) | 2015-04-24 | 2015-04-24 | A kind of chilli food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510205193.9A CN104757463B (en) | 2015-04-24 | 2015-04-24 | A kind of chilli food and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104757463A CN104757463A (en) | 2015-07-08 |
| CN104757463B true CN104757463B (en) | 2018-04-10 |
Family
ID=53639841
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510205193.9A Expired - Fee Related CN104757463B (en) | 2015-04-24 | 2015-04-24 | A kind of chilli food and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104757463B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108338345A (en) * | 2017-12-24 | 2018-07-31 | 张家界天子山剁辣椒有限公司 | A kind of chopped hot pepper product of addition natural pigment |
| CN110771831A (en) * | 2019-11-26 | 2020-02-11 | 余庆县农家人绿色食品开发有限公司 | Chili food and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1215789C (en) * | 2002-05-14 | 2005-08-24 | 栾守林 | Chilli food |
| CN101658276A (en) * | 2009-09-10 | 2010-03-03 | 贵州瀑布风味食品有限公司 | Oil cooked pepper which can not lead to internal heat and preparation method thereof |
| CN101703194A (en) * | 2009-11-30 | 2010-05-12 | 刘兰顺 | Hot pepper food and processing method thereof |
| CN104286823A (en) * | 2014-10-29 | 2015-01-21 | 潘剑 | Chilli sauce capable of reducing internal heat and production method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6296066B1 (en) * | 1997-10-27 | 2001-10-02 | Halliburton Energy Services, Inc. | Well system |
-
2015
- 2015-04-24 CN CN201510205193.9A patent/CN104757463B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1215789C (en) * | 2002-05-14 | 2005-08-24 | 栾守林 | Chilli food |
| CN101658276A (en) * | 2009-09-10 | 2010-03-03 | 贵州瀑布风味食品有限公司 | Oil cooked pepper which can not lead to internal heat and preparation method thereof |
| CN101703194A (en) * | 2009-11-30 | 2010-05-12 | 刘兰顺 | Hot pepper food and processing method thereof |
| CN104286823A (en) * | 2014-10-29 | 2015-01-21 | 潘剑 | Chilli sauce capable of reducing internal heat and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 油炸辣椒品质影响因素的研究;王修俊，等;《粮油食品科技》;20071231;第15卷(第2期);第31-33页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104757463A (en) | 2015-07-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101433307B (en) | Purslane chilli garlic sauce and method of processing the same | |
| CN104757409A (en) | Yellow croaker noodle with pine nuts and preparing method thereof | |
| KR101319101B1 (en) | Oddless soup for rice noodle using oriental medicinal herbs and manufacturing method thereof | |
| CN103859337A (en) | Spice bag for eliminating smell of mutton | |
| CN109329456A (en) | Chilli oil and preparation method thereof | |
| CN108244591A (en) | A kind of chafing dish bottom flavorings containing Chinese medicine and preparation method thereof | |
| CN104286272A (en) | Application of dendrobium candidum flowers and tea leaf product thereof | |
| CN105639499A (en) | A kind of preparation method of spinach flavor canned pomfret | |
| CN111802615A (en) | Healthy spicy hotpot condiment and preparation method thereof | |
| CN105982062A (en) | Composite coarse cereal nutrient food | |
| CN104757463B (en) | A kind of chilli food and preparation method thereof | |
| CN102805304A (en) | Black bean health-preserving and health-care noodles | |
| KR101280873B1 (en) | Manufacturing method of jujube soybean paste | |
| KR102141507B1 (en) | Manufacturing method of mara-jerky | |
| CN103598600A (en) | Beef product capable of dispelling wind and cold, and preparation method thereof | |
| KR100877425B1 (en) | Seasonings containing rock salt and preparation method thereof | |
| CN106993687A (en) | A kind of preparation method of jasmine tea | |
| CN103947951B (en) | A kind of high microsteping health care rice cake and processing method thereof | |
| CN103444933B (en) | Tea bag for summer health-maintaining noon tea | |
| CN103444930B (en) | Afternoon tea bag for preserving health in autumn | |
| KR100815333B1 (en) | Health food using herbal medicine and its manufacturing method | |
| CN103815357A (en) | Heat-clearing and diuresis-promoting bamboo fungus hot pot condiment and production method thereof | |
| KR101312957B1 (en) | A red onion pill and its manufacturing method | |
| KR20090059239A (en) | Manufacturing method of noodles | |
| KR20090014320A (en) | Holding composition and manufacturing method containing Schisandra chinensis, wolfberry, casualty, bokbunja, earthenware ingredients, |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20180410 Termination date: 20210424 |