High-calcium fishbone chilli sauce

A chili sauce, fish bone technology, applied in the function of food ingredients, food science, application, etc., to achieve the effect of high free calcium content and delicious taste

Inactive Publication Date: 2016-01-20
合肥刘老四调味品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional sauce mainly focuses on its taste when making it, and there is not much involved in its hea

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment

[0017] A high-calcium fish bone chili sauce, made of the following raw materials in parts by weight (Kg): 580 soybeans, 35 dried jasmine flowers, 12 Aspergillus oryzae, 10 Aspergillus niger, 8 active dry yeast, 660 17% salt water, 70 fish bones, Banana juice 20, lactic acid bacteria 2, sucrose 6, tofu 70, white sesame 25, dried chili powder 40, heartwood 5, walnut coat 4, ganoderma grass 6, albizia julibrissin 6, heather 8, vitex flower 1, soybean oil 20 , appropriate amount of water.

[0018] A preparation method of high-calcium fish bone chili sauce, comprising the following steps:

[0019] (1) Wash the soybeans, soak in water for 5 hours, take out the soybeans, put them in a steamer, make dried jasmine into powder, mix them with soybeans, stir them evenly, heat them and steam them, and steam them for later use;

[0020] (2) Take out the steamed soybeans, put them in a container, mash them and cool them, add Aspergillus oryzae, Aspergillus niger, and salt water, and ferment...

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PUM

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Abstract

The invention discloses high-calcium fishbone chilli sauce. The high-calcium fishbone chilli sauce is prepared from, by weight, 580-600 parts of soybeans, 35-40 parts of dried jasmine flowers, 12-16 parts of aspergillus oryzae, 10-11 parts of aspergillus niger, 8-9 parts of active dry yeast, 660-700 parts of 17% saline water, 70-80 parts of fishbone, 20-30 parts of banana juice and the like. According to the chilli sauce, the chilli sauce is prepared from the soybeans through fresh fermentation, the mouthfeel is delicious, and the fermented fishbone is added in the making process, so that the calcium content of the chilli sauce is increased; the free calcium content of the fermented fishbone is high, and therefore more potent calcium can be supplied to a human body; by adding extracts of traditional Chinese medicine such as diaphragma juglandis, walnut diagrams, rhinacanthus nasutus and albizia flowers, the certain healthcare effects of improving sleep, strengthening the brain and soothing the nerves are achieved.

Description

technical field [0001] The invention relates to a high-calcium fish bone chili sauce, in particular to a high-calcium fish bone chili sauce and a preparation method thereof. Background technique [0002] People often eat sauce in daily life, and there are many kinds of sauces, such as hot sauce and sweet sauce. The sauce can be used as a condiment for cooking, or it can be eaten directly, and the taste is very good. Traditional sauce mainly pays attention to its mouthfeel when making, and there is not much involvement in its health care field, and people pay more and more attention to the health function of many foods including sauce. Contents of the invention [0003] The invention overcomes the disadvantages of the prior art and provides a high-calcium fish bone chili sauce. [0004] The present invention is achieved through the following technical solutions: [0005] A high-calcium fish bone chili sauce is made from the following raw materials in parts by weight: soy...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L27/60A23L13/20A23L33/105A23L11/45A23L11/50
CPCA23V2002/00A23V2200/306A23V2200/31A23V2200/30
Inventor 刘正发
Owner 合肥刘老四调味品厂
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