Henry steudnera tuber flavor chilli sauce and preparation method thereof

A technology for chili sauce and taro, applied in the field of food processing, can solve the problems of inability to meet the growing needs of consumers, single nutrition, etc., and achieve the effects of reasonable proportion, rich nutrition and good taste.

Active Publication Date: 2014-08-20
HEXIAN COUNTY JILONGSHAN CONDIMENT
View PDF6 Cites 13 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many kinds of condiments sold on the market, but most of them only have the fun

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

Embodiment Construction

[0020] A kind of fragrant taro flavor chili sauce is characterized in that being made from the raw material of following parts by weight (kg):

[0021] Lycium barbarum leaves 4, lemongrass 5, pomegranate leaves 4, Anemarrhena 3, night vine 2, wood ginger root 3, white thorn flower 2, red pepper 300, white vinegar 30, soy sauce 12, salt 35, black rice 5, corn starch 8 , bread crumbs 9, taro 45, longan meat 11, black fungus 15, hawthorn 22, rapeseed oil 40, nutritional additives 10;

[0022] The nutritional additive is made of the following raw materials in parts by weight (kg): 1.2 parts by weight of Aconitum japonica leaves, 1.4 parts of jasmine flowers, 0.9 parts of papaya seeds, 1.3 parts of loofah, 7 parts of bitter gourd, 50 parts of bean dregs, and 22 parts of preserved eggs;

[0023] The preparation method is as follows: (1) Peel the bitter gourd, add 3-4 times of water to make a slurry, add the leaves, jasmine, papaya seeds, and loofah to the obtained slurry, decoct...

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

No PUM Login to view more

Abstract

The invention discloses henry steudnera tuber flavor chili sauce and a preparation method thereof, and the henry steudnera tuber flavor chili sauce is characterized by being prepared from the following raw materials by weight: 3-4 parts of medlar leaf, 4-5 parts of lemon grass, 3-4 parts of pomegranate leaf, 3-4 parts of anemarrhena, 1-2 parts of tuber fleeceflower stem, 2-3 parts of pungent litse fruit root, 1-2 parts of sophora vicifolia, 300-320 parts of chilli, 25-30 parts of white vinegar, 10-12 parts of soy sauce, 30-35 parts of salt, 5-7 parts of black rice, 7-8 parts of corn starch, 7-9 parts of bread crumb, 40-45 parts of henry steudnera tuber, 10-11 parts of longan pulp, 12-15 parts of black fungus, 18-22 parts of shanmuzha, 35-40 parts of rapeseed oil and 8-10 parts of a nutritional additive. The henry steudnera tuber flavor chili sauce is good in taste, due to the addition of the chili and henry steudnera tuber with a reasonable ratio, the henry steudnera tuber flavor chili sauce is sweet, spicy and tasty, the henry steudnera tuber is rich in proteins and trace elements, can regulate qi and invigorate spleen, and the henry steudnera tuber flavor chili sauce also contains a variety of herbal ingredients, and can reach the effects of tonifying liver, benefitting kidney, warming middle, invigorating stomach, nourishing blood and soothing nerves by regular consumption.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a taro-flavored chili sauce and a preparation method thereof. Background technique [0002] People often use condiments in daily life to increase the color, aroma and taste of dishes and promote appetite. At present, there are many types of condiments sold on the market, but most of them only have the function of seasoning and have single nutrition, which cannot meet the growing needs of consumers. Contents of the invention [0003] The object of the present invention is to provide a kind of taro flavor chili sauce and its preparation method, the present invention has the characteristics of strong fragrance, nutrition and health. [0004] The technical scheme adopted in the present invention is: [0005] A taro flavor chili sauce is characterized in that it is made from the following raw materials in parts by weight: [0006] Lycium barbarum leaves 3-...

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
no application Login to view more
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
CPCA23L27/60A23L33/105A23V2002/00A23V2200/30A23V2200/31A23V2200/32
Inventor 李杰忠
Owner HEXIAN COUNTY JILONGSHAN CONDIMENT
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap