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Randia cochinchinensis sauce with function of promoting digestion, and preparation method of randia cochinchinensis sauce

A technology for promoting digestion and yellow skin sauce, which is applied in the directions of food preparation, function of food ingredients, food ingredients containing natural extracts, etc., can solve the problem of greasy fish meat, etc., to promote fat digestion, improve body immunity, and have a good market prospect. Effect

Active Publication Date: 2014-08-27
浙江西塘实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The modern society is changing with each passing day, and the living standard is improving rapidly. It is very common to eat big fish and meat on the table. The fish is greasy and needs to be neutralized with different seasonings. As a technical protection, the mountain yellow skin paste with the effect of promoting digestion and absorption has never been seen before

Method used

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  • Randia cochinchinensis sauce with function of promoting digestion, and preparation method of randia cochinchinensis sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0017] Take 500 grams of hawthorn fruit, 100 grams of Hericium erinaceus, 80 grams of hawthorn, 50 grams of potatoes, 10 grams of amomum, 10 grams of gallinaceous gold, 10 grams of kudzu root, 10 grams of licorice, 100 grams of soybean paste, and 50 grams of garlic , 20 grams of cooking oil, 20 grams of chili sauce, 20 grams of rice vinegar, 10 grams of rock sugar, 50 grams of sodium glutamate, and 0.25 grams of potassium sorbate.

[0018] Soak the hawthorn fruit, Hericium erinaceus and potatoes in salt water with a mass percentage concentration of 20% for 4 hours, and control the soaking in 20% salt water to disinfect the raw materials in the early stage. If the concentration is too high, the raw materials will be destroyed If the concentration is too low, it will not be able to sterilize and soften the raw material cells, which is convenient for the mixing of raw materials later. Hawthorn, amomum, gallinaceae, kudzu root and licorice are respectively placed in a drying box fo...

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Abstract

The invention relates to the field of a pickled flavor food and preparation of the pickled flavor food, and in particular relates to a randia cochinchinensis sauce with a function of promoting digestion, and a preparation method of the randia cochinchinensis sauce. The preparation method mainly comprises the following steps: (1) treating raw materials; (2) crushing, mixing and heating; (3) pickling; and (4) carrying out mixed fermentation. The randia cochinchinensis sauce and the preparation method of the randia cochinchinensis sauce have the characteristics that the special raw materials with specific proportion are adopted and are cooperated with hericium erinaceus, hawthorn, fructus amomi and endothelium corneum gigeriae galli, so that the randia cochinchinensis sauce has the functions of promoting the circulation of qi, harmonizing stomach and helping digestion; pueraria and liquorice are also fed into the randia cochinchinensis sauce, so that the randia cochinchinensis sauce has the functions of clearing heat and improving organism immune capability; the sauce has the function of promoting digestive absorption while adjusting the flavor, thus having good market prospect.

Description

technical field [0001] The invention relates to the field of pickled seasoning food and its preparation, in particular to a yam yam sauce for promoting digestion and its preparation method. Background technique [0002] Shanhuangpi Shanhuangpi, commonly known as "chicken skin fruit", belongs to Rutaceae plants, and its fruits and leaves have special fragrance. Its trees are shrubs 1-2 meters high. Branchlets and rachis densely covered with upwardly curved pubescence and scattered slightly raised oil spots. Leaves have 21-27 leaflets, up to 41 in young plants, sometimes only 15 near the inflorescence, leaflets are very asymmetrical, obliquely ovate, obliquely lanceolate or obliquely quadrangular, 2-9 cm long, 1 cm wide -3cm, rarely larger or smaller, margin wavy, hairy on both sides or only veins, old leaves almost glabrous; small petiole 2-5mm long. Inflorescence terminal; flower buds spherical; bract pairs Healthy, small; petals white or yellowish white, ovate or obovate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/28A23L1/30A23L27/60
CPCA23L27/60A23L33/105A23V2002/00A23V2200/30A23V2200/324A23V2250/21
Inventor 龙彬
Owner 浙江西塘实业有限公司
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