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Maca fragrant and spicy sauce and preparation method thereof

A technology for maca incense and maca incense, which is applied in the field of food processing, can solve the problem of difficult to promote taste, and achieve the effects of improving palatability, enhancing nutritional value and good palatability.

Inactive Publication Date: 2016-10-26
李清源
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problem that Maca's popular consumer goods are difficult to popularize due to taste, the present invention proposes a preparation method of Maca spicy sauce

Method used

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  • Maca fragrant and spicy sauce and preparation method thereof
  • Maca fragrant and spicy sauce and preparation method thereof
  • Maca fragrant and spicy sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of Maca spicy sauce, every kilogram comprises the component of following weight portion:

[0025]

[0026] The chili powder is made from dried chili peppers in Qiubei, Yunnan, with a fineness of 80 mesh and a capsaicin content of 0.18%.

[0027] When preparing, heat an appropriate amount of vegetable oil in a pot until it smokes, add garlic, ginger, and Houttuynia cordata, and fry until fragrant;

[0028] Add maca noodle sauce and stir-fry until the maca noodle sauce becomes darker and fragrant, then add chili powder and maca powder and continue to stir-fry for 10-15 minutes, then turn off the heat;

[0029] Filling, sealing, and sterilization to get the finished product.

[0030] The maca spicy sauce prepared in Example 1 has a pungent taste, the aroma of ginger and garlic is strong, and the aftertaste has the fragrance of houttuynia cordata after the entrance, and the maca flavor is relatively weak and can hardly be tasted. When tasting, the lips and the ti...

Embodiment 2

[0032] A kind of Maca spicy sauce, every kilogram comprises the component of following weight portion:

[0033]

[0034] The chili powder is made from dried chili peppers in Qiubei, Yunnan, with a fineness of 80 mesh and a capsaicin content of 0.18%.

[0035] When preparing, heat an appropriate amount of vegetable oil in a pot until it smokes, add garlic, ginger, and Houttuynia cordata, and fry until fragrant;

[0036] Add maca noodle sauce and stir-fry until the maca noodle sauce becomes darker and fragrant, then add chili powder and maca powder and continue to stir-fry for 10-15 minutes, then turn off the heat;

[0037] Filling, sealing, and sterilization to get the finished product.

[0038] The Maca spicy sauce prepared in Example 2 has a very light spicy taste, and the fragrance of ginger and garlic is also relatively light. It has the fragrance of Houttuynia cordata at the entrance and has no Maca flavor. When tasting, the lips and the tip of the tongue have a slight...

Embodiment 3

[0040] A kind of Maca spicy sauce, every kilogram comprises the component of following weight portion:

[0041]

[0042]

[0043] The chili powder is made from dried chili peppers in Qiubei, Yunnan, with a fineness of 80 mesh and a capsaicin content of 0.18%.

[0044] When preparing, heat an appropriate amount of vegetable oil in a pot until it smokes, add garlic, ginger, and Houttuynia cordata, and fry until fragrant;

[0045] Add maca noodle sauce and stir-fry until the maca noodle sauce becomes darker and fragrant, then add chili powder and maca powder and continue to stir-fry for 10-15 minutes, then turn off the heat;

[0046] Filling, sealing, and sterilization to get the finished product.

[0047] The maca spicy sauce prepared in Example 3 has a lighter spicy taste and has the fragrance of ginger and garlic. It has the fragrance of Houttuynia cordata when it is eaten, and basically has no maca flavor. When tasting, the lips and the tip of the tongue have a spicy f...

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Abstract

The present invention relates to maca fragrant and spicy sauce. Every 1,000 g of the maca fragrant and spicy sauce consists of the following components: 200-300 g of maca flour, 100-200 g of maca flour sauce, 50-100 g of chili powder, 100-200 g of herba houttuyniae, 20-50 g of garlics, 20-50 g of fresh gingers, and the balanced being vegetable oil. A preparation method of the maca fragrant and spicy sauce comprises the following steps: firstly, an appropriate amount of the vegetable oil is heated in a pot until smoke comes out, and the garlics, fresh gingers and herba houttuyniae are added to be stir-fried to be fragrant; the maca flour sauce is added to be stir-fried until the maca flour sauce is dark in color and emits fragrance, the chili powder and maca flour are added, the mixture is continuously stir-fried for 10-15 minutes, and fire is turned off; and after the fire is turned off, the mixture is filled, the filled mixture is sealed, and the sealed mixture is sterilized to obtain the finished products. The maca fragrant and spicy sauce organically combines some components of the herba houttuyniae and pungent and spicy ingredients of the chilies, makes up the shortages that the maca and chili cause internal heat and have too much stimulations to digestive tract mucosa, and is free of maca taste and herba houttuyniae smell, good in palatability, not easy to cause internal heat, and a good choice for people who love spicy tastes.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a maca spicy sauce and a preparation method thereof. Background technique [0002] Maca is a kind of new resource food with both medicine and food. It is rich in various nutrients. Among them, glucosinolates are far more than radishes, and have health care functions for the human digestive system. In addition, Maca’s unique Maca amide and Maca Diene, known as the "engine of hormones", can effectively regulate human endocrine and has health care functions. In the past few years, maca was hyped too high, which led to the expansion of the planting area in Yunnan, and the high output far exceeded the market demand for maca health food. As a result, the price plummeted, the products piled up, and farmers lost their money. In order to solve the problem of Maca accumulation, relevant departments have tried their best to develop Maca deep-processing products, such as Maca wine, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/10
CPCA23V2002/00A23V2200/30
Inventor 李清源
Owner 李清源
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