Tendon-relaxing life-prolonging fermented chili sauce

A technology for fermenting chili sauce and fermented liquid, which is applied to food ingredients as odor modifiers, functions of food ingredients, and food ingredients containing natural extracts, etc., can solve problems such as single flavor and health care function, no health care function, and harm to the human body. , to achieve the effect of bright color, good stability, increasing cellulose content and nutrition

Inactive Publication Date: 2016-11-09
HEFEI JINXIANGWEI IND & TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional fermented chili sauce has a single flavor and health function, and there is no more innovation, and in the process of making chili sauce, it is inevitable that nitrite will be produced. Nitrite is a carcinogen and harmful to the human body. , more without more health functions, so, it is urgently needed for the technological improvement of fermented chili sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0018] A fermented chili sauce for soothing tendons and prolonging life, which is made of the following raw materials in parts by weight (Kg): 130 Chaotian peppers, 30 Leuconostoc enteroconostoc fermentation broth, 30 kudzu root, 1 yeast powder, 3 lactic acid bacteria powder, 25 dried shrimps, Mao 7, red wine 35, fungus 15, okra 30, soybean paste 20, coconut milk 15, Rehmannia glutinosa 3, wolfberry 2, cordyceps sinensis 1, safflower 1, Millethus 2, Cyperus cyperi 1, Scutellaria chinensis 1, milk powder 25, Osmanthus fragrans 25, appropriate amount of 95% ethanol, 40 sucrose, 50 salt, 7 sodium glutamate, appropriate amount of water.

[0019] A preparation method of fermented chili sauce for relaxing tendons and prolonging life, comprising the following processes:

[0020] Wash the sweet-scented osmanthus, dry it at 80°C, crush it, pass through a 80-mesh sieve, mix it with 20 times of 95% ethanol solution, stir evenly, and extract it at 60°C and 600W microwave for 6 minutes. Af...

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PUM

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Abstract

Tendon-relaxing life-prolonging fermented chili sauce is made from the following materials according to parts by weight: 130-150 parts of facing heaven pepper, 3-4 parts of Leuconostoc mesenteroides fermented solution, 30-35 parts of Radix Puerariae, 1-2 parts of yeast powder, 3-4 parts of lactic acid bacteria powder, 25-30 parts of shelled shrimps, 7-8 parts of Herba Cymbopogonis Citrari, 35-40 parts of red wine, 15-20 parts of black fungus, 30-35 parts of radix abelmoscbi; To reduce bodily harm from nitrites, Osmanthus fragrans pigment prepared from Osmanthus fragrans flower is added so that nitrites can be effectively removed and safety of the chili paste is improved; With Herba Cymbopogonis Citrari and shelled shrimps, the chili paste has slight aroma of lemon and is fresh and pleasing; with the black fungus, radix abelmoscbi and the like, the chili paste has increased cellulose content and nutrition; with the Radix Rehmanniae Preparata, Fructus Lycii, Cordyceps sinensis, Flos Carthami and the like, the chili paste is imparted the effects such as tendon relaxing, life prolonging, blood activating and stasis dissolving.

Description

technical field [0001] The invention relates to a fermented chili sauce for relaxing tendons and prolonging life, in particular to a fermented chili sauce for relaxing tendons and prolonging life and a preparation method thereof. Background technique [0002] Chili sauce is one of the most popular traditional condiments. It has a good taste, is spicy, and can appetize, especially some fermented chili sauces, which have a special flavor and are loved by people. Guo Lin, Meng Meng, etc. published the article "Research on Improving the Flavor of Chili Sauce by Inoculating Lactic Acid Bacteria" and mentioned that using Leuconostoc enterococcus and lactic acid bacteria to ferment chili peppers to obtain fermented chili sauce can shorten the fermentation cycle of chili sauce and make Chili sauce has a more unique flavor, bright color, good stability and higher safety. However, the traditional fermented chili sauce has a single flavor and health function, and there is no more inno...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/24A23L33/105
CPCA23V2002/00A23V2250/21A23V2200/30A23V2200/15
Inventor 汪传开
Owner HEFEI JINXIANGWEI IND & TRADE
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