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Lotus root chili sauce

A technology of chili sauce and fermented chili sauce, which is applied in the direction of plant raw materials, food ingredients as taste improvers, and food ingredients as odor improvers. It can solve the problems of unhealthy health, increase the color and brightness of chili sauce, and enhance immunity. , the sauce body is thick and suitable, and the effect of increasing appetite

Inactive Publication Date: 2016-10-26
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

[0022] A lotus root chili sauce, made of the following raw materials in parts by weight: fresh red pepper 92, vegetable oil 24, lotus root 16, xylo-oligosaccharide 7, salt 6, shallot 3, ginger 2, red dates 2, star anise 0.6, cumin 0.6 , Fragrant sand 0.5, Clove 0.5, Kaevil 0.5, Herb 0.4, Cumin 0.4, Lactic acid bacteria 3, Vitamin C 0.3.

[0023] The vegetable oil is composed of raw materials in the following weight ratio: olive oil: wheat germ oil: sesame oil: avocado oil=10:6:6:3.

[0024] A kind of preparation method of lotus root chili sauce, its concrete steps are:

[0025] (1) Choose fresh and complete bright red peppers, wash them in water for 4 times, remove the stalks, beat the pulp, pass through a 60-mesh sieve, add salt and vitamin C, and marinate at 4°C for 14 hours to sterilize and keep the peppers Nutritional ingredients, get chili paste;

[0026] (2) Select fresh lotus root that is free from diseases and insect pests, wash it, remove fibrous roots, keep lotus r...

Embodiment 2

[0033] A lotus root chili sauce is made from the following raw materials in parts by weight: fresh red pepper 93, vegetable oil 25, lotus root 17, xylo-oligosaccharide 8, salt 6, chives 3, ginger 2, red dates 2, star anise 0.7, cumin 0.7 , Fragrant sand 0.6, Clove 0.6, Kaevil 0.6, Herb 0.5, Cumin 0.5, Lactic acid bacteria 4, Vitamin C 0.3.

[0034] The vegetable oil is composed of raw materials in the following weight ratio: olive oil: wheat germ oil: sesame oil: avocado oil=11:7:6:4.

[0035] Preparation method, with embodiment 1.

Embodiment 3

[0037] A lotus root chili sauce is made of the following raw materials in parts by weight: fresh red pepper 94, vegetable oil 26, lotus root 18, xylooligosaccharide 9, salt 7, chives 4, ginger 3, red dates 3, star anise 0.8, cumin 0.8 , Fragrant Sand 0.7, Clove 0.7, Kaevil 0.7, Herb 0.6, Cumin 0.6, Lactic Acid Bacteria 4, Vitamin C 0.4.

[0038] The vegetable oil is composed of raw materials in the following weight ratio: olive oil: wheat germ oil: sesame oil: avocado oil=11:7:7:4.

[0039] Preparation method, with embodiment 1.

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Abstract

The present invention discloses lotus root chili sauce. The chili sauce is prepared from the following raw materials: fresh red chilies, vegetable oil, lotus roots, xylo-oligosaccharides, edible salt, shallots, fresh gingers, red dates, star anises, fennels, achasma yunnanense, cloves, galanga resurrectionlily rhizomes, lysimachia capillipes, cumin, lactic acid bacteria, and vitamin C. The provided lotus root chili sauce is moderate in viscosity of sauce body, not layered, comprehensive in nutrition, easy to absorb, mellow in fragrance, sour, spicy and palatable, slightly sweet in aftertastes, and unique in mouthfeel, and can protect heart and cerebral vessels, dispel toxins and nourish skins, enhance immunity, and prevent fatigue, aging, and tumors. The chili pulp is subjected to low-temperature pickling and the vitamin C is added, which can keep no color changes of the chilies and lotus roots, and increase appetites. The chili sauce is wrapped with pit muds and the wrapped chili sauce is subjected to lactic acid bacterium long-term and low-temperature fermentation, so that the chili sauce is increased in flavor, mellow in fragrance, sour and spicy in mouthfeel, and enhanced in nutritional and health-care ingredients, and can promote gastrointestinal functions. A vegetable oil stir-frying can cure and sterilize the chili sauce, the shelf life of the chili sauce is extended, and the 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 lotus root 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] Lotus root is rich in nutrients, rich in starch, dietary fiber, protein, vitamins and mineral elements, etc. At ...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L27/10A23L19/10A23L5/10A23L5/41A23L29/00A23L33/105A23L33/15A61K36/62A61P17/10A61P17/02A61P1/00A61P29/00
CPCA23V2002/00A61K36/62A23V2200/048A23V2200/14A23V2200/15A23V2200/302A23V2200/318A23V2200/324A23V2200/326A23V2250/21A23V2250/28A23V2250/708
Inventor 陈善国陈祖福王兵张加兵
Owner MAANSHAN GUOHUA AGRI DEV CO LTD
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