Nvjindan hot sauce

Abstract

The invention discloses Nvjindan hot sauce. Tartary buckwheat serves as a main raw material and is matched with water chestnuts, codonopsis lanceolata, bamboo shoot mustard, jumble beads, taro roots, Nvjindan and cynanchum glaucescens, the Nvjindan and the cynanchum glaucescens have healthcare functions, and the hot sauce which is thick, exquisite in mouthfeel, deliciously spicy, tasty and refreshing and has nutrition and healthcare functions is made through the processes of raw material pretreatment, mixing, cooking, starter making, fermentation, milling, sterilization, packaging and the like. A finished product has the healthcare functions of moistening the lung for removing phlegm and promoting the secretion of saliva or body fluid for relieving a cough, can serve as everyday appetizer seasoning or dressing for cold vegetable dishes in sauce by people, and is suitable for people of all ages. The processes are simple and easy to implement.

Description

technical field [0001] The invention relates to a seasoning food, in particular to a female Jindan spicy sauce. Background technique [0002] Female Jindan is the rhizome of the green-leafed Huzhi of the leguminous Huzhi genus. Erect shrub, 1-3 m tall. Branches grayish brown or light brown, sparsely hairy. Stipules 2, linear-lanceolate, 2 mm long; leaflets ovate-elliptic, 3-7 cm long, 1.5-2.5 cm wide, apex acute, base slightly pointed or obtuse, bright green above, smooth and glabrous , grey-green below. Densely adherent hair. Racemes axillary, those on the upper branches form panicles. Chinese medicine believes that female Jindan is pungent, slightly bitter, and warm. Relieves external phlegm, disperses dampness and activates blood circulation. Mainly used for cough, headache, phlegm in children. [0003] White front, the rhizome of the genus Goosevelt of the Radixaceae family. Erect dwarf shrubs, up to 50 cm; stems with two rows of pilose. Leaves glabrous, oblong...

AI Technical Summary

Problems solved by technology

At present, the common soy sauces in our country's market are all soybeans, broad beans, peas and other beans or flour wheat processed through koji-making fermentation. It is added when it is made into sauce, but it is rarely used to make soy sauce by mixing grains, fruits and vegetables and fermenting them.

[0006] In terms of the development and utilization of tartary buckwheat, there are many domestic researches. In addition to the application of grain and noodles, there are tartary buckwheat bread, cake, jelly, etc. Nvjindan, Baiqian and Codonopsis verticillum with health benefits are granulated, inoculated and fermented to produce a viscous, fine texture, moderately salty, delicious, interesting and nutritious and healthy Nvjindan hot sauce for supply People use it daily as a condiment for meals, but there are no reports or products on the market in China.