CN105011039A - Manufacturing process of excessive-internal-heat-free fried pepper sauce - Google Patents
Manufacturing process of excessive-internal-heat-free fried pepper sauce Download PDFInfo
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- CN105011039A CN105011039A CN201410169696.0A CN201410169696A CN105011039A CN 105011039 A CN105011039 A CN 105011039A CN 201410169696 A CN201410169696 A CN 201410169696A CN 105011039 A CN105011039 A CN 105011039A
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Abstract
The invention relates to the technical field of food processing, in particular to a manufacturing process of excessive-internal-heat-free fried pepper sauce. The manufacturing process comprises the following steps of preparing primary fried pepper sauce; preparing additives; preparing finished product fried pepper sauce. The fried pepper sauce manufactured by adopting the recipe and the process contains fives kinds of medical and edible dual-purpose traditional Chinese medical materials including cassia seeds, jasmine, lotus leaves, mint and white gourd peel; the medicine properties of clearing away fire, cooling the blood, removing anger and clearing away toxic materials through sweating of the five medical materials are utilized; the hot properties of the pepper and the fresh ginger are combined, so that the effects of removing heat from the liver, brightening the eyes, clearing away fire, reducing heat in the stomach, cooling the blood, reducing the fat, lowering the blood pressure, reducing the blood fat and the like are achieved, and the goal of health care through food is achieved; the problem that excessive internal heat is caused after people eat the fried pepper sauce is solved in a real meaning; requirements of people who love eating fried pepper sauce but are puzzled by excessive internal heat after eating the fried pepper sauce are met; few people who are called as people with the deficiency in the spleen and the cold in the stomach in traditional Chinese medicine are not suitable for eating much excessive-internal-heat-free fried pepper sauce, others can eat the excessive-internal-heat-free fried pepper sauce, and great benefits are achieved.
Description
Technical field
The present invention relates to food processing technology field, specifically, relate to a kind of manufacture craft not going up kerosene capsicum.
Background technology
Oil capsicum is chilli products obtained after being stir-fried in the oil of heating by capsicum, and its taste is fragrant peppery good to eat, is requisite flavouring on common people's dining table.Oil capsicum is because of its delicious taste, appetizing, and can promote appetite and deeply be subject to liking of the common people, but many edible oil capsicum easily makes the person get angry, for dry area or season, the sense of discomfort that too much edible oil capsicum is caused to human body is more obvious.
In order to solve the problem that oily capsicum is easily got angry, publication number is CN101658276A, and number of patent application is disclose a kind of oily capsicum of not getting angry and preparation method thereof in the open text of application for a patent for invention of 200910102784.8.Oily capsicum preparation method disclosed in this patent application joins in oily capsicum using the extract of selfheal as additive, although selfheal possesses effect of clearing liver fire, but, its extraction process producing Prunella vulgaris extract is chemical industry extraction means, as everyone knows, the additive adopting chemical industry extraction means to produce can not use as food additives, and therefore, the technical method disclosed in this patent application has the technique direction mistake of essence.
Summary of the invention
The object of the invention is to, a kind of manufacture craft not going up kerosene capsicum is provided, to solve above-mentioned technical problem.
The present invention is achieved through the following technical solutions:
Do not go up a manufacture craft for kerosene capsicum, it is characterized in that: comprise the following steps:
1, prepare primary oil capsicum, specifically comprise:
1A, to get the raw materials ready: preparation primary oil capsicum needed raw material is chilli, ginger, garlic, anise and Chinese prickly ash, and the consumption formula of above-mentioned various raw material is: every 500g chilli joins 100g ginger, 50g garlic, 10g anise, 50g Chinese prickly ash;
1B, pulverizing: after the various raw material clear water got ready are soaked 12 hours, pulverized by pulverizer;
1C, frying: vegetable oil is poured in frying pan, heating refining; After vegetable oil heat is ripe, the raw material crushed is put into frying pan, continuous heating stirs frying 40 minutes, obtained primary oil capsicum; Be cooled to less than 90 DEG C, for subsequent use;
2, prepare additive, specifically comprise:
2A, to get the raw materials ready: preparing additive needed raw material is cassia seed, cape jasmine, lotus leaf, peppermint and waxgourd peel, and the consumption formula of above-mentioned various raw material is: every 500g chilli joins 50g cassia seed, 50g cape jasmine, 25g lotus leaf, 100g peppermint, 25g waxgourd peel;
2B, fried: weighted cassia seed, cape jasmine, lotus leaf, peppermint and waxgourd peel are put into clear water, and heating is boiled, and seethes with excitement latter 20 minutes, gets supernatant, be additive;
3, prepare product oil capsicum: be evenly sprayed at by obtained additive on the primary oil capsicum in frying pan, add thermal agitation frying simultaneously, keeping frying kettle temperature is 70 DEG C-80 DEG C, frying 30 minutes, i.e. obtained product oil capsicum; Naturally after cooling, filling.
The property of medicine, the pharmacology of the Chinese medicinal material used in the present invention are as follows:
Cassia seed, taste is sweet, bitter, salty; Cold nature; Return liver, large intestine channel.There is the effects such as clearing away the liver-fire, wines used as antirheumatic, tonifying kidney and improving eyesight.
Cape jasmine, has the effects such as heat-clearing, purging intense heat, cool blood.Cure mainly: pyreticosis restlessness of asrhenia type and insomnia, jaundice, gonorrhoea, quench one's thirst, hot eyes, pharyngalgia, haematemesis, bleeding from five sense organs or subcutaneous tissue, bloody flux, hematuria, pathopyretic ulcer, sprain and swell and ache.
Lotus leaf is bitter, pungent, micro-puckery; Cool in nature; The thoughts of returning home, liver, the spleen channel.Delicate fragrance rises loose, has effect of summer heat relieving and dampness eliminating, invigorating the spleen liter sun, loose stasis of blood hemostasis.
Peppermint, taste is pungent; Cool in nature; Enter lung channel, Liver Channel.Be pungent cool property sweating antipyretic medicine, cure mainly: influenza, headache, hot eyes, body heat, throat, gum such as to swell and ache the disease.External application can control neuralgia, pruitus, fash and eczema etc.
Waxgourd peel, taste is sweet; Cold nature; Return lung, spleen, small intestinl channel.There is the effects such as heat-clearing, Li Shui, detumescence.Cure mainly: oedema, difficult urination, have loose bowels, sore swell.
Beneficial effect: compared with prior art, containing cassia seed in the oily capsicum adopting composition and engineering of the present invention to make, cape jasmine, lotus leaf, the Chinese medicinal material of peppermint and this five tastes medicine-food two-purpose of waxgourd peel, this gomi herbs is utilized to relieve inflammation or internal heat cool blood, remove anger gas, the property of medicine of toxophoric sweat, the Anxious of comprehensive capsicum and ginger is hot, oily capsicum of the present invention is made to have clearing liver, improving eyesight, relieve inflammation or internal heat, alleviate pathogenic heat in the stomach gas, cool blood, fat-reducing, the effects such as hypotensive and reducing blood lipid, thus reach the object of diet conservancy, the problem of not getting angry from truly solving edible oil capsicum, can meet like consuming oil capsicum and after enjoying edible oil capsicum health to get angry the needs of perplexed crowd, except the minority traditional Chinese medical science is referred to as insufficiency of the spleen stomach cold person and should not eats more, the remaining equal edible of person and of great advantage.
Detailed description of the invention
Below with reference to detailed description of the invention, the present invention is described further.
The manufacture craft not going up kerosene capsicum of the present invention, comprises the following steps:
1, prepare primary oil capsicum, specifically comprise:
1A, to get the raw materials ready: preparation primary oil capsicum needed raw material is chilli, ginger, garlic, anise and Chinese prickly ash, and the consumption formula of above-mentioned various raw material is: every 500g chilli joins 100g ginger, 50g garlic, 10g anise, 50g Chinese prickly ash;
1B, pulverizing: after the various raw material clear water got ready are soaked 12 hours, pulverized by pulverizer;
1C, frying: vegetable oil is poured in frying pan, heating refining; After vegetable oil heat is ripe, the raw material crushed is put into frying pan, continuous heating stirs frying 40 minutes, obtained primary oil capsicum; Be cooled to less than 90 DEG C, for subsequent use;
2, prepare additive, specifically comprise:
2A, to get the raw materials ready: preparing additive needed raw material is cassia seed, cape jasmine, lotus leaf, peppermint and waxgourd peel, and the consumption formula of above-mentioned various raw material is: every 500g chilli joins 50g cassia seed, 50g cape jasmine, 25g lotus leaf, 100g peppermint, 25g waxgourd peel;
2B, fried: weighted cassia seed, cape jasmine, lotus leaf, peppermint and waxgourd peel are put into clear water, and heating is boiled, and seethes with excitement latter 20 minutes, gets supernatant, be additive;
3, prepare product oil capsicum: be evenly sprayed at by obtained additive on the primary oil capsicum in frying pan, add thermal agitation frying simultaneously, keeping frying kettle temperature is 70 DEG C-80 DEG C, frying 30 minutes, i.e. obtained product oil capsicum; Naturally after cooling, filling.
The additive adopted in the present invention adopts in 87 kinds of eatable Chinese medicines materials of Ministry of Public Health's regulation, and 5 taste medicinal materials of nontoxic, micro-hardship are made.In concrete preparation process, from dosage, temperature and the time is strictly controlled, to ensure that the property of medicine of medicinal material used is given full play to, and toxic and side effect can not be produced because of the change of the conditions such as its temperature.Adopt composition and engineering of the present invention not only can not destroy the intrinsic local flavor of oily capsicum and mouthfeel, and, there is clearing liver, improving eyesight, relieve inflammation or internal heat, alleviate the effects such as pathogenic heat in the stomach gas, cool blood, fat-reducing, hypotensive and reducing blood lipid, thus reach the object of diet conservancy, the problem of not getting angry from truly solving edible oil capsicum, can meet like consuming oil capsicum and after enjoying edible oil capsicum health to get angry the needs of perplexed crowd, except the minority traditional Chinese medical science is referred to as insufficiency of the spleen stomach cold person and should not eats more, the equal edible of remaining person and of great advantage.
Claims (1)
1. do not go up a manufacture craft for kerosene capsicum, it is characterized in that: comprise the following steps:
(1) prepare primary oil capsicum, specifically comprise:
(1A) get the raw materials ready: preparation primary oil capsicum needed raw material is chilli, ginger, garlic, anise and Chinese prickly ash, and the consumption formula of above-mentioned various raw material is: every 500g chilli joins 100g ginger, 50g garlic, 10g anise, 50g Chinese prickly ash;
(1B) pulverize: after the various raw material clear water got ready are soaked 12 hours, pulverized by pulverizer;
(1C) frying: vegetable oil is poured in frying pan, heating refining; After vegetable oil heat is ripe, the raw material crushed is put into frying pan, continuous heating stirs frying 40 minutes, obtained primary oil capsicum; Be cooled to less than 90 DEG C, for subsequent use;
(2) prepare additive, specifically comprise:
(2A) get the raw materials ready: preparing additive needed raw material is cassia seed, cape jasmine, lotus leaf, peppermint and waxgourd peel, and the consumption formula of above-mentioned various raw material is: every 500g chilli joins 50g cassia seed, 50g cape jasmine, 25g lotus leaf, 100g peppermint, 25g waxgourd peel;
(2B) fried: put into clear water by according to fill a prescription weighted cassia seed, cape jasmine, lotus leaf, peppermint and waxgourd peel, heating is boiled, and seethes with excitement latter 20 minutes, gets supernatant, be additive;
(3) prepare product oil capsicum: be evenly sprayed at by obtained additive on the primary oil capsicum in frying pan, add thermal agitation frying simultaneously, keeping frying kettle temperature is 70 DEG C-80 DEG C, frying 30 minutes, i.e. obtained product oil capsicum; Naturally after cooling, filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410169696.0A CN105011039A (en) | 2014-04-21 | 2014-04-21 | Manufacturing process of excessive-internal-heat-free fried pepper sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410169696.0A CN105011039A (en) | 2014-04-21 | 2014-04-21 | Manufacturing process of excessive-internal-heat-free fried pepper sauce |
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| CN105011039A true CN105011039A (en) | 2015-11-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410169696.0A Pending CN105011039A (en) | 2014-04-21 | 2014-04-21 | Manufacturing process of excessive-internal-heat-free fried pepper sauce |
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Cited By (5)
| 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 |
| CN109090598A (en) * | 2018-07-18 | 2018-12-28 | 贵州胤通农业发展有限公司 | A kind of processing technology of capsicum |
| CN109288019A (en) * | 2018-09-28 | 2019-02-01 | 谭新礼 | A kind of hot pepper flouring and preparation method thereof |
| CN109674010A (en) * | 2019-01-08 | 2019-04-26 | 贵州盛茂白芨开发有限公司 | Bletilla striata chili oil and preparation method thereof |
| CN115211547A (en) * | 2021-04-15 | 2022-10-21 | 郝国强 | Preparation method of heat-clearing type pepper additive |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102240018A (en) * | 2011-05-09 | 2011-11-16 | 贵州遵义贵农食品有限公司 | Preparation method of oil-fried chilli condiment with natural Chinese herbal medicines |
| CN102461805A (en) * | 2010-11-05 | 2012-05-23 | 陈新明 | Method for preparing crisply fried pepper sauce |
| CN103082265A (en) * | 2013-02-07 | 2013-05-08 | 贵州神奇投资有限公司 | Spicy garlic tomato chili sauce and preparation method thereof |
| CN103099190A (en) * | 2013-02-07 | 2013-05-15 | 贵州神奇投资有限公司 | Spicy tomato sauce and production method |
-
2014
- 2014-04-21 CN CN201410169696.0A patent/CN105011039A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102461805A (en) * | 2010-11-05 | 2012-05-23 | 陈新明 | Method for preparing crisply fried pepper sauce |
| CN102240018A (en) * | 2011-05-09 | 2011-11-16 | 贵州遵义贵农食品有限公司 | Preparation method of oil-fried chilli condiment with natural Chinese herbal medicines |
| CN103082265A (en) * | 2013-02-07 | 2013-05-08 | 贵州神奇投资有限公司 | Spicy garlic tomato chili sauce and preparation method thereof |
| CN103099190A (en) * | 2013-02-07 | 2013-05-15 | 贵州神奇投资有限公司 | Spicy tomato sauce and production method |
Non-Patent Citations (1)
| Title |
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| 王修俊: ""食后不上火"油辣椒系列产品的研制", 《食品工业》 * |
Cited By (5)
| 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 |
| CN109090598A (en) * | 2018-07-18 | 2018-12-28 | 贵州胤通农业发展有限公司 | A kind of processing technology of capsicum |
| CN109288019A (en) * | 2018-09-28 | 2019-02-01 | 谭新礼 | A kind of hot pepper flouring and preparation method thereof |
| CN109674010A (en) * | 2019-01-08 | 2019-04-26 | 贵州盛茂白芨开发有限公司 | Bletilla striata chili oil and preparation method thereof |
| CN115211547A (en) * | 2021-04-15 | 2022-10-21 | 郝国强 | Preparation method of heat-clearing type pepper additive |
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Application publication date: 20151104 |