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Natto chili sauce

A technology for chili sauce and fermented chili sauce, which is applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of increasing the color, brightness, and unhealthy health of chili sauce, and improve nutrition and health care components. , enhance immunity, taste sour and spicy effect

Inactive Publication Date: 2016-10-12
MAANSHAN GUOHUA AGRI DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most chili sauces have additives or preservatives, which increase the color and brightness of chili sauce and prolong the shelf life of chili sauce products. However, long-term consumption of additives and preservatives is not conducive to human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A natto chili sauce is made of the following raw materials in parts by weight: 86 fresh red peppers, 24 vegetable oils, 22 nattos, 7 soybean oligosaccharides, 6 salt, 3 shallots, 2 gingers, 2 red dates, 0.6 cassia twigs, Cumin 0.6, amomum 0.5, dill 0.5, grass fruit 0.4, nutmeg 0.4, lactic acid bacteria 3.

[0022] The vegetable oil is composed of raw materials in the following weight ratio: peanut oil: rice bran oil: olive oil: sesame oil=10:6:6:3.

[0023] A kind of preparation method of natto chili sauce, its concrete steps are:

[0024] (1) Choose fresh and complete fresh red peppers, wash them in water for 4 times, remove the stalks, beat the pulp, pass through a 60-mesh sieve, add salt, and marinate at 4°C for 12 hours to sterilize and maintain the nutritional content of peppers. get chili paste;

[0025] (2) Crush natto and pass through a 40-mesh sieve to obtain natto milk;

[0026] (3) Crush shallots and ginger, and pass through a 60-mesh sieve to obtain onion...

Embodiment 2

[0032] A natto chili sauce is made of the following raw materials in parts by weight: fresh red pepper 87, vegetable oil 25, natto 23, soybean oligosaccharide 8, salt 6, chives 3, ginger 3, red dates 2, cassia twig 0.7, Cumin 0.7, amomum 0.6, dill 0.6, grass fruit 0.5, nutmeg 0.5, lactic acid bacteria 3.

[0033] The vegetable oil is composed of raw materials in the following weight ratio: peanut oil: rice bran oil: olive oil: sesame oil=10:7:6:4.

[0034] Preparation method, with embodiment 1.

Embodiment 3

[0036] A natto chili sauce is made of the following raw materials in parts by weight: fresh red pepper 88, vegetable oil 26, natto 24, soybean oligosaccharide 9, salt 7, shallot 4, ginger 3, red date 3, cassia twig 0.8, Cumin 0.8, amomum 0.7, dill 0.7, grass fruit 0.6, nutmeg 0.6, lactic acid bacteria 4.

[0037] The vegetable oil is composed of raw materials in the following weight ratio: peanut oil: rice bran oil: olive oil: sesame oil=11:7:7:4.

[0038] Preparation method, with embodiment 1.

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PUM

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Abstract

The present invention discloses a natto chili sauce. The natto chili sauce is prepared from the following raw materials: fresh red chilies, vegetable oil, nattos, soybean oligosaccharides, edible salt, shallots, fresh gingers, red dates, cassia twigs, fennels, fructus amomi, anethum graveolens fruits, semen myristicae, and lactic acid bacteria. The provided natto chili sauce is comprehensive in nutrition, easy to absorb, mellow in fragrance, and sour, spicy and palatable, and can protect heart and cerebral vessels, reduce and lose weight, enhance immunity, prevent aging and prevent tumors. The chili slurry is subjected to low-temperature pickling, and the nattos are rich in nattokinase, can maintain the bright color and luster of the chilies, and increase appetite. The spices are distilled firstly using water to extract active ingredients, and can quickly increase the natural flavor of the chili sauce. The mixture is wrapped using pit mud, the wrapped mixture is subjected to lactic acid bacterium long-time and low-temperature fermentation, which can remove the odor of the nattos. The natto chili sauce is mellow in flavor, and sour and spicy in tastes, improves the nutrition and health, and promotes gastrointestinal functions. A vegetable oil stir-frying can cure and sterilize the natto chili sauce, and extends shelf life, and the natto chili sauce is free of any additives, and safe and healthy.

Description

technical field [0001] The invention mainly relates to the processing field of chili sauce, in particular to a natto chili sauce. Background technique [0002] At present, various chili sauces are popular on the market, such as beef chili sauce, watercress chili sauce, mushroom chili sauce, etc., chili sauce has become one of people's favorite food in daily life, it has antipyretic and analgesic properties, increases Appetite, invigorating the stomach and spleen, dispelling rheumatism, preventing cancer, reducing fat and losing weight, improving intelligence and regulating emotions. But most chili sauces all have additives or preservatives, thereby increase the color and luster, brightness of chili sauces, prolong the shelf life of chili sauce products, and the long-term edible of additives, preservatives is unfavorable for the health of human body. [0003] Natto is rich in various nutrients such as amino acids, organic acids, oligosaccharides, nattokinase, superoxide dism...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L11/00A23L19/00A23L33/10A23L33/105A23L11/50
CPCA23V2002/00A23V2200/30A23V2200/302A23V2200/308A23V2200/32A23V2200/324A23V2200/326A23V2200/332A23V2250/21
Inventor 陈善国陈祖福王兵张加兵
Owner MAANSHAN GUOHUA AGRI DEV CO LTD
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