Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of chili sauce and aloe vera, which is applied in the food field, can solve the problems of aloe vera's taste and taste are not easy to be accepted, and achieve the effect of improving the mental outlook
Inactive Publication Date: 2008-12-24
朴玉莲
View PDF0 Cites 9 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
Because the mouthfeel and taste of aloe are not easily accepted, the development of various products u
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
preparation example Construction
[0015] A preparation method for aloe chili sauce, comprising the following steps:
[0016] ①Preparation of soy flour: Soak the soybeans washed with water to remove impurities for 10-15 hours in mineral water to make them fully absorb water and swell, then cook at 100°C for 2-5 hours, and then stew at 75°C-95°C for 3- After 5 hours, the soybeans are reddish-brown and have a slight bean aroma. Then cool down until the temperature drops to about 30°C. Make the cooked soybeans into a puree and make a bean base of about 6cm×9cm×15cm. There are 3cm-6cm thick straws on the drying room for natural drying, after the surface of the bean dregs is dried, then hang them in the fermentation room, and ferment naturally for 60-90 days at a constant temperature of 20-35°C and an indoor humidity of 35%-50%. Wash the surface of good bean paste with mineral water, break it, and expose it to the sun for 6-15 days. After exposure to the sun, use a brush to decontaminate it, and dry it at a constant...
Embodiment approach
[0018] One is to mix 180kg of mineral water, 5kg of barley flour, 4kg of glutinous rice flour, and 110kg of maltose, heat and boil, and then cool for 1-3 hours. The cooled material is mixed with 40kg of soybean powder, 40kg of chili powder, 15kg of salt, and 39.4kg of aloe vera. Juice mix, stir well;
[0019] The second is to mix 200kg of mineral water, 10kg of barley flour, 6kg of glutinous rice flour, and 120kg of maltose, heat and boil, and then cool for 1-3 hours. The cooled material is mixed with 45kg of soybean powder, 55kg of chili powder, 20kg of salt, and 4.56kg of aloe vera. Mix the powder and stir thoroughly;
[0020] The third is to mix 280kg of mineral water, 15kg of barley flour, 8kg of glutinous rice flour, and 140kg of maltose, heat and boil, then cool for 1-3 hours, mix the cooled material with 55kg of soybean powder, 55kg of chili powder, and 30kg of salt, and then add 29.15kg aloe vera powder and 29.15kg aloe vera juice, stir well;
[0021] The dry aloe po...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention relates to aloe chili sauce and a preparation method thereof; the aloe chili sauce consists of 40 weight portions to 55 weight portions of soybean flour, 40 weight portions to 55 weight portions of chili sauce, 15 weight portions to 30 weight portions of salt, 180 weight portions to 280 weight portions of water, 5 weight portions to 15 weight portions of barley flour, 4 weight portions to 8 weight portions of sweet rice flour,110 weight portions to 140 weight portions of malt sugar, and aloe which accounts for 1 percent to 10 percent of the total weight of the soybean flour, the chili sauce, the salt, the water, the barley flour, the sweet rice flour and the malt sugar, and is prepared through heating and fermentation. In the aloe chili sauce, the aloe is first added into the chili sauce in flavoring food, so that the effective components in the aloe can be organically dissolved into the sauce; therefore, the aloe jam not only has a seasoning function but also has a health care function, and can remove the foreign smell of the conventional heavy sauce; the newly prepared aloe jam has novel good taste and is acceptable to consumers. If often taken, the aloe jam can strengthen the stomach, completely cure constipation, beautify and reduce inflammation so the people who take the aloe jam have better spiritual outlook, and is nutritious seasoning food which are well received by eaters and have nourishing function.
Description
technical field [0001] The invention relates to the field of food, in particular to an aloe chili sauce and a preparation method thereof. Background technique [0002] With the continuous improvement of living standards, people pay more and more attention to functional health food, which also includes seasoning food, such as soy sauce, soybean paste, chili sauce, etc. Health function. [0003] Aloe can cure all diseases is a folk medicine that has been widely used all over the world for thousands of years. People began to study the chemical components of aloe very early. With the continuous development of science and technology, people have various healing effects on aloe. The mysteries of the mechanism of pharmacological effects and beauty and health effects have also been solved. So far, more than hundreds of chemical components have been extracted, separated, identified and determined from aloe plants, namely aloin, emodin glycosides, six carbon sugars, polymer polysacc...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more