A duck liver chili sauce and a preparation method thereof

A technology of chili sauce and duck liver, applied in food preparation, bacteria used in food preparation, functions of food ingredients, etc., can solve problems such as slow fermentation speed, difficulty in meeting industrialized large-scale production, and difficulty in achieving consistent product quality. Less irritation, less concentrated process, moderate hardness effect

Inactive Publication Date: 2015-09-23
HEFEI LONGLE FOODS
View PDF3 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fermented chili sauce is both nutritious and unique in flavor, but at present, the production of fermented chili sauce in my country mostly adopts traditional natural fermentation, the fermentation speed is slow, and it is difficult to achieve consistent quality

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

[0014] A duck liver chili sauce is characterized in that it is made from the following raw materials in parts by weight (kg):

[0015] Dried red pepper 200, barley rice 10, carrot 8, duck liver 20, chrysanthemum 2, mulberry leaf 1, silkworm 3, green box 1, jelly grass 13, milk powder 35, Lactobacillus plantarum 10, salt 30, sucrose 25, CaCl 2 0.4.

[0016] The preparation method of described duck liver chili sauce, comprises the following steps:

[0017] (1) Decoct chrysanthemum, mulberry leaves, mulberry seeds, green boxes, jelly jelly with 5-6 times the water for 40-50 minutes, filter to remove residue, and spray-dry the obtained filtrate to make powder;

[0018] (2) Crush the dried red pepper, add 2-2.5 times of water, then add salt, sucrose, CaCl 2 , fully stirred evenly, sterilized at 100°C for 15 minutes, put into an altar, inserted Lactobacillus plantarum, fermented at 37°C for 8 days, then added milk powder and mixed well, and continued to ferment fo...

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 present invention discloses a duck liver chili sauce and a preparation method thereof. The duck liver chili sauce is characterized by being prepared by the following raw materials in parts by weight: 200-210 parts of dried red chilies, 10-11 parts of coix lacryma-jobi, 8-9 parts of carrots, 20-22 parts of duck liver, 2-3 parts of dendranthema morifolium, 1-2 parts of mulberry leaves, 3-4 parts of cuscuta chinensis, 1-2 parts of celosia argentea, 13-15 parts of mesona chinensis, 35-40 parts of milk powder, 10-11 parts of lactobacillus plantarum, 30-35 parts of edible salt, 25-30 parts of sucrose and 0.4-0.5 parts of CaCl<2>. The duck liver chili sauce uses dried red chilies as raw materials to reduce concentrated technological processes, the lactobacillus plantarum used for fermentation of chili sauce is acid-resistant and salt-resistant, the fermented chili sauce has high quality, the added CaCl<2>, edible salt and sucrose have moderate amount, and thus the chilies have moderate hardness, good taste, and good salty taste and color and luster. The milk powder added in the late fermentation can be fermented into a gel to coat the surfaces of chilies, reduce stimulation to gastric mucoca, and the mesona chinensis can avoid excessive internal heat, and in addition the duck liver chili sauce can also improve eye sight.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a sauce, in particular to a duck liver chili sauce and a preparation method thereof. Background technique [0002] With the development of my country's economy and the improvement of people's living standards, the nutrition and health care functions of people's coat condiments have been further understood, and the demand for condiments has gradually increased. As the main seasoning agent of spicy taste, chili sauce is an indispensable condiment in food cooking. Fermented chili sauce is both nutritious and unique in flavor, but at present, the production of fermented chili sauce in my country mostly adopts traditional natural fermentation, the fermentation speed is slow, and it is difficult to achieve consistent quality of each batch of products, which is difficult to meet the needs of industrialized mass production. The chili sauce fermented by pure lactic acid bacteria...

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): A23L1/24A23L1/03A23L1/30A23L27/60A23L29/00
CPCA23V2002/00A23V2400/169A23V2200/30A23V2250/1578A23V2250/1614A23V2250/21A23V2250/628
Inventor 吴和建
Owner HEFEI LONGLE FOODS
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