CN104921085A - Multi-flavor nutrient kadsura longepedunculata chili sauce and preparation method thereof - Google Patents
Multi-flavor nutrient kadsura longepedunculata chili sauce and preparation method thereof Download PDFInfo
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- CN104921085A CN104921085A CN201510291501.4A CN201510291501A CN104921085A CN 104921085 A CN104921085 A CN 104921085A CN 201510291501 A CN201510291501 A CN 201510291501A CN 104921085 A CN104921085 A CN 104921085A
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention discloses multi-flavor nutrient kadsura longepedunculata chili sauce. The chili sauce disclosed by the invention is prepared from the following raw materials in parts by weight: 120-130 parts of red chili, 8-14 parts of mung bean starch, 12-13 parts of salt, 10-15 parts of Sanhua wine, 8-9 parts of rose flower petals, 7-9 parts of dried meat floss, 11-15 parts of thin sheets of bean curd, 8-9 parts of apples, 0.9-1.2 parts of globeamaranth, 0.9-1 part of loquat leaves and 1.4-2 parts of kadsura longepedunculata. The chili sauce prepared by the preparation method disclosed by the invention is fragrant, mellow and delicious; nutrient components of the chili are preserved to the most extent; the mung bean starch is added to the raw materials, so that after the mung bean starch is pasted, a layer of protective film can be formed on a gastric wall, direct stimulation of the chili to the gastric wall is avoided or reduced, and gastric mucosa is protected; through the addition of food materials of the globeamaranth, the loquat leaves, the kadsura longepedunculata and the like, the chili sauce disclosed by the invention has the health-care functions of benefiting qi for promoting production of fluid, nourishing the kidney, tranquilizing mind, clearing away the lung, regulating the function of the stomach, calming the liver and improving eyesight.
Description
Technical field
The present invention relates to a kind of health care flesh of fish, particularly relate to a kind of kadsura longepedunculata multiflavour nutritive thick chilli sauce and preparation method thereof.
Background technology
Pimiento originates in Central and South America torrid areas, and China is imported in the Ming Dynasty.Now all have production all over China, mainly concentrate on the provinces such as Hunan, Hubei, Jiangxi, Sichuan, Chongqing, Yunnan, Guizhou, all there are supply in the four seasons.Pimiento contains abundant vitamin C and carrotene, and there is antipyretic-antalgic, increase appetite, help digest, edible effect of lowering blood-fat and reducing weight.
For ease of preserving storage, pimiento is commonly used to make sauce.In capsicum, ascorbic content occupies first in vegetables, but in sauce grinding processed, the stirring capsicum oxidation with machinery is more obvious, and traditional heating concentration method, VC is lost just even more serious, simultaneously thick chilli sauce in put procedure prolongation VC in time also in continuous loss.
Although the delicious but excessive amount of thick chilli sauce can cause getting angry and even be detrimental to health, the consumer of many edible thick chilli sauce there will be enteron aisle discomfort, especially first edible or excessive edible consumer, there will be stomachache, draws tripe, the symptom such as anus portion burning sensation.After deliberation, the capsicim meeting severe irritation gastrointestinal mucosa inside capsicum, can obviously affect intestinal fermentation environment.Capsicim can cause the discomfort of enteron aisle.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide a kind of kadsura longepedunculata multiflavour nutritive thick chilli sauce and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of kadsura longepedunculata multiflavour nutritive thick chilli sauce, be made up of the raw material of following weight portion:
The Tea Polyphenols solution of pimiento 120-130, green starch 8-14, salt 12-13, three-flower wine 10-15, fresh rose flower lobe 8-9, dried meat floss 7-9, thousand sheets 11-15, apple 8-9, globe amaranth 0.9-1.2, loguat leaf 0.9-1, kadsura longepedunculata 1.4-2,0.015-0.02%, the ginkgo biloba p.e solution of 0.015-0.02%, the plant acid solution of 0.015-0.02%, the KMnO4 solution of 0.04-0.05%, monosodium glutamate, five-spice powder are appropriate;
The preparation method of described a kind of kadsura longepedunculata multiflavour nutritive thick chilli sauce, is characterized in that comprising the following steps:
(1) globe amaranth, loguat leaf, kadsura longepedunculata are added 5-6 times after flooding 30-40 minute and consider to obtain liquid, liquid is spray-dried, obtain medicinal powder; Apple is cleaned and is drained the water, then apple is diced, after evenly mixing medicinal powder, is placed in baking oven and dries water content to 8-14%;
(2) select maturation, harmless, the more uniform pimiento of size, cut the root of capsicum, clean up with appropriate KMnO4 solution, and drain away the water, diced shape is stand-by;
(3) get fresh rose flower lobe, a thousand sheets is cleaned and drained, fresh rose flower lobe is hammered into shape with dried meat floss mixing meat and beats into pureed, and mix with the thousand sheets shredded, more jointly fumigate 15-20 minute as water proof on steamer, obtain a thousand sheets, cool stand-by;
(4) get appropriate Tea Polyphenols solution, ginkgo biloba p.e solution, plant acid solution be placed in bottle by 1:1-2:5-6 and mix, the pimiento of chopping is soaked in mixed liquor, after 4-5 minute, filters to obtain vial material;
(5) step (3), (4) gained material are drained be placed on homogenizer and stir, obtain pastel;
(6) dissolved by green starch with the warm water of green starch 5-6 times volume, and add monosodium glutamate, five-spice powder, after fully melting, little fire heating mixed liquor makes starch gelatinization, obtains thick baste; By each for above-mentioned steps gained material and to remain each mixing of materials even, and jointly concentrate as in low-temperature vacuum thickener, finally carry out sealing filling, to obtain final product.
Advantage of the present invention is:
The present invention is added with the green starch of gelatinization in thick chilli sauce, and starch is by the polysaccharide polymer of multiple glucose molecule condensation, it can with hydrochloric acid in gastric juice effect, form colloidal fluid, be attached on coat of the stomach, form layer protecting film, prevent or reduce the direct stimulation of thick chilli sauce to coat of the stomach, protection stomach lining; Starch can increase the adhesive force of flavoring to thick chilli sauce simultaneously, improves color and luster and the taste of thick chilli sauce;
The present invention adopts mixing antioxidant to process raw material, different antioxidants shows different antioxidant characteristics, such as plant acid solution can make OH obviously reduce, the special molecular structure of phytic acid and effect make it to have compared with Tea Polyphenols, antioxidation that silver-colored ginkgo biloba p.e is stronger, but adopt mixing antioxidant to make it in the antioxidation of thick chilli sauce, the order reaching remarkable synergy can be made up mutually, make the protective capability with stronger antioxidation and the VC to capsicum; The method that last portion of the present invention adopts cryogenic vacuum concentrated, can available protecting capsicum Vitamin C content.
The aromatic delicious food of the thick chilli sauce that the present invention obtains, long times of aftertaste, taste quality is good, at utmost save the nutritional labeling of capsicum from damage, and pass through the interpolation of the food materials such as globe amaranth, loguat leaf, kadsura longepedunculata, impart nourishing generate fluid of the present invention, the health care of kidney calming, clearing lung-heat and stomach, flat liver improving eyesight.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
A kind of kadsura longepedunculata multiflavour nutritive thick chilli sauce, be made up of the raw material of following weight portion (jin):
The Tea Polyphenols solution of pimiento 130, green starch 14, salt 13, three-flower wine 10, fresh rose flower lobe 9, dried meat floss 9, a thousand sheets 15, apple 9, globe amaranth 1.2, loguat leaf 1, kadsura longepedunculata 2,0.02%, the ginkgo biloba p.e solution of 0.02%, 0.02% plant acid solution, 0.05% KMnO4 solution, monosodium glutamate, five-spice powder appropriate;
The preparation method of described a kind of kadsura longepedunculata multiflavour nutritive thick chilli sauce, is characterized in that comprising the following steps:
(1) globe amaranth, loguat leaf, kadsura longepedunculata are added 6 times of floodings and consider to obtain liquid after 40 minutes, liquid is spray-dried, obtain medicinal powder; Apple is cleaned and is drained the water, then apple is diced, after evenly mixing medicinal powder, is placed in baking oven and dries water content to 8%;
(2) select maturation, harmless, the more uniform pimiento of size, cut the root of capsicum, clean up with appropriate KMnO4 solution, and drain away the water, diced shape is stand-by;
(3) get fresh rose flower lobe, a thousand sheets clean drain, fresh rose flower lobe hammer with dried meat floss mixing meat and beats into pureed, and with shred a thousand sheets mix, more common as water proof on steamer fumigate 20 minutes, obtain a thousand sheets, cool stand-by;
(4) get appropriate Tea Polyphenols solution, ginkgo biloba p.e solution, plant acid solution be placed in bottle by 1:1:6 and mix, the pimiento of chopping is soaked in mixed liquor, after 5 minutes, filters to obtain vial material;
(5) step (3), (4) gained material are drained be placed on homogenizer and stir, obtain pastel;
(6) dissolved by green starch with the warm water of green starch 6 times of volumes, and add monosodium glutamate, five-spice powder, after fully melting, little fire heating mixed liquor makes starch gelatinization, obtains thick baste; By each for above-mentioned steps gained material and to remain each mixing of materials even, and jointly concentrate as in low-temperature vacuum thickener, finally carry out sealing filling, to obtain final product.
Claims (2)
1. a kadsura longepedunculata multiflavour nutritive thick chilli sauce, is characterized in that being made up of the raw material of following weight portion:
The Tea Polyphenols solution of pimiento 120-130, green starch 8-14, salt 12-13, three-flower wine 10-15, fresh rose flower lobe 8-9, dried meat floss 7-9, thousand sheets 11-15, apple 8-9, globe amaranth 0.9-1.2, loguat leaf 0.9-1, kadsura longepedunculata 1.4-2,0.015-0.02%, the ginkgo biloba p.e solution of 0.015-0.02%, the plant acid solution of 0.015-0.02%, the KMnO4 solution of 0.04-0.05%, monosodium glutamate, five-spice powder are appropriate.
2. the preparation method of a kind of kadsura longepedunculata multiflavour nutritive thick chilli sauce according to claim 1, is characterized in that comprising the following steps:
(1) globe amaranth, loguat leaf, kadsura longepedunculata are added 5-6 times after flooding 30-40 minute and consider to obtain liquid, liquid is spray-dried, obtain medicinal powder; Apple is cleaned and is drained the water, then apple is diced, after evenly mixing medicinal powder, is placed in baking oven and dries water content to 8-14%;
(2) select maturation, harmless, the more uniform pimiento of size, cut the root of capsicum, clean up with appropriate KMnO4 solution, and drain away the water, diced shape is stand-by;
(3) get fresh rose flower lobe, a thousand sheets is cleaned and drained, fresh rose flower lobe is hammered into shape with dried meat floss mixing meat and beats into pureed, and mix with the thousand sheets shredded, more jointly fumigate 15-20 minute as water proof on steamer, obtain a thousand sheets, cool stand-by;
(4) get appropriate Tea Polyphenols solution, ginkgo biloba p.e solution, plant acid solution be placed in bottle by 1:1-2:5-6 and mix, the pimiento of chopping is soaked in mixed liquor, after 4-5 minute, filters to obtain vial material;
(5) step (3), (4) gained material are drained be placed on homogenizer and stir, obtain pastel;
(6) dissolved by green starch with the warm water of green starch 5-6 times volume, and add monosodium glutamate, five-spice powder, after fully melting, little fire heating mixed liquor makes starch gelatinization, obtains thick baste; By each for above-mentioned steps gained material and to remain each mixing of materials even, and jointly concentrate as in low-temperature vacuum thickener, finally carry out sealing filling, to obtain final product.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831698A (en) * | 2016-03-28 | 2016-08-10 | 倪志辉 | Wheat-flavor chili sauce and preparation method thereof |
| CN105982305A (en) * | 2016-07-15 | 2016-10-05 | 合肥市龙乐食品有限公司 | Dried meat floss chutney with effect of nourishing yin and stomach and preparation method thereof |
| CN105982304A (en) * | 2016-07-15 | 2016-10-05 | 合肥市龙乐食品有限公司 | Eyesight-improving spleen-tonifying pepper rose sauce and preparation method thereof |
| CN106072381A (en) * | 2016-07-15 | 2016-11-09 | 合肥市龙乐食品有限公司 | A kind of pure and fresh pit resolving depression Fructus Capsici sauce and preparation method thereof |
| CN106107915A (en) * | 2016-07-15 | 2016-11-16 | 合肥市龙乐食品有限公司 | A kind of yin nourishing Fructus Alpiniae Oxyphyllae multi-flavor Fructus Capsici sauce and preparation method thereof |
| CN106136210A (en) * | 2016-07-18 | 2016-11-23 | 合肥市龙乐食品有限公司 | A kind of draft Fructus Capsici fish meat paste and preparation method thereof |
| CN106174416A (en) * | 2016-07-15 | 2016-12-07 | 合肥市龙乐食品有限公司 | A kind of balanced health chilli sauce with sweet and sour flavor and preparation method thereof |
| CN106174414A (en) * | 2016-07-15 | 2016-12-07 | 合肥市龙乐食品有限公司 | A kind of Cortex Moutan peppery meat health-care sauce and preparation method thereof |
| CN106174415A (en) * | 2016-07-15 | 2016-12-07 | 合肥市龙乐食品有限公司 | A kind of Tonnae Sinensis duck meat nourishing chilli sauce and preparation method thereof |
| CN106213452A (en) * | 2016-07-15 | 2016-12-14 | 合肥市龙乐食品有限公司 | One moisturizes fresh spicy sauce of improving eyesight and preparation method thereof |
| CN116058490A (en) * | 2023-03-09 | 2023-05-05 | 陕西久泰农旅文化发展有限公司 | Kadsura longepedunculata tender bud hot and spicy sauce and preparation method thereof |
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| CN103300335A (en) * | 2013-06-17 | 2013-09-18 | 滁州市百年食品有限公司 | Green bean pepper and preparation method thereof |
| CN103315277A (en) * | 2013-06-17 | 2013-09-25 | 滁州市百年食品有限公司 | Flos sophorae sour-and-spicy sauce with effect of clearing away heat, and production method thereof |
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| CN103989141A (en) * | 2014-04-21 | 2014-08-20 | 和县鸡笼山调味品有限责任公司 | Healthy chilli sauce and preparation method thereof |
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Patent Citations (4)
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| CN103300335A (en) * | 2013-06-17 | 2013-09-18 | 滁州市百年食品有限公司 | Green bean pepper and preparation method thereof |
| CN103315277A (en) * | 2013-06-17 | 2013-09-25 | 滁州市百年食品有限公司 | Flos sophorae sour-and-spicy sauce with effect of clearing away heat, and production method thereof |
| CN103330188A (en) * | 2013-06-17 | 2013-10-02 | 滁州市百年食品有限公司 | Apple chilli sauce and preparation method thereof |
| CN103989141A (en) * | 2014-04-21 | 2014-08-20 | 和县鸡笼山调味品有限责任公司 | Healthy chilli sauce and preparation method thereof |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831698A (en) * | 2016-03-28 | 2016-08-10 | 倪志辉 | Wheat-flavor chili sauce and preparation method thereof |
| CN105982305A (en) * | 2016-07-15 | 2016-10-05 | 合肥市龙乐食品有限公司 | Dried meat floss chutney with effect of nourishing yin and stomach and preparation method thereof |
| CN105982304A (en) * | 2016-07-15 | 2016-10-05 | 合肥市龙乐食品有限公司 | Eyesight-improving spleen-tonifying pepper rose sauce and preparation method thereof |
| CN106072381A (en) * | 2016-07-15 | 2016-11-09 | 合肥市龙乐食品有限公司 | A kind of pure and fresh pit resolving depression Fructus Capsici sauce and preparation method thereof |
| CN106107915A (en) * | 2016-07-15 | 2016-11-16 | 合肥市龙乐食品有限公司 | A kind of yin nourishing Fructus Alpiniae Oxyphyllae multi-flavor Fructus Capsici sauce and preparation method thereof |
| CN106174416A (en) * | 2016-07-15 | 2016-12-07 | 合肥市龙乐食品有限公司 | A kind of balanced health chilli sauce with sweet and sour flavor and preparation method thereof |
| CN106174414A (en) * | 2016-07-15 | 2016-12-07 | 合肥市龙乐食品有限公司 | A kind of Cortex Moutan peppery meat health-care sauce and preparation method thereof |
| CN106174415A (en) * | 2016-07-15 | 2016-12-07 | 合肥市龙乐食品有限公司 | A kind of Tonnae Sinensis duck meat nourishing chilli sauce and preparation method thereof |
| CN106213452A (en) * | 2016-07-15 | 2016-12-14 | 合肥市龙乐食品有限公司 | One moisturizes fresh spicy sauce of improving eyesight and preparation method thereof |
| CN106136210A (en) * | 2016-07-18 | 2016-11-23 | 合肥市龙乐食品有限公司 | A kind of draft Fructus Capsici fish meat paste and preparation method thereof |
| CN116058490A (en) * | 2023-03-09 | 2023-05-05 | 陕西久泰农旅文化发展有限公司 | Kadsura longepedunculata tender bud hot and spicy sauce and preparation method thereof |
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Application publication date: 20150923 |