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Moutan bark spicy meat health-care sauce and preparation method thereof

A technology of moutan cortex and health sauce, which is applied in food preservation, food ingredients as antimicrobial preservation, food science, etc., can solve the problems of endangering human health, getting angry, etc., and achieve strengthening gastrointestinal motility, inhibiting colon cancer, promoting The effect of bile secretion

Inactive Publication Date: 2016-12-07
HEFEI LONGLE FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although chili is delicious, eating too much will cause fire and even endanger human health. With the enhancement of people's health awareness and the development of nutritional science and medical science, the topic of the advantages and disadvantages of eating chili on human health has become a topic of concern to people. focus

Method used

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Embodiment Construction

[0018] A kind of peony bark spicy meat health sauce and preparation method thereof, are made from the following raw materials in parts by weight (kg):

[0019] Red pepper 120, fresh beef bone powder 10, ginger minced 6, sugarcane juice 12, pepper 5, rice milk 24, sausage 15, peony bark 2.6, lotus seed core 2.4, Cyperus 2, pumpkin, cellulase, palm oil, salt, Appropriate amount of monosodium glutamate and clove oil;

[0020] The preparation method of described a kind of peony cortex spicy meat health sauce is characterized in that comprising the following steps:

[0021] (1) Extract the cortex of Moutan, lotus seed core, and incense with 5 times of water for 30 minutes to obtain the medicinal liquid, and spray the medicinal liquid to obtain the medicinal powder;

[0022] (2) Take sausage slices, mix them with medicinal powder and put them on the steamer, fumigate them with rice milk for 18 minutes, then mix the remaining rice milk with the fumigated sausages, and continue to co...

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PUM

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Abstract

The present invention discloses moutan bark spicy meat health-care sauce and a preparation method thereof. The health-care sauce is prepared from the following raw materials in parts by weight: 120-130 parts of red chilies, 10-15 parts of fresh bovine bone meal, 6-8 parts of crushed fresh gingers, 8-12 parts of sugar cane juice, 3-5 parts of Chinese prickly ash, 23-24 parts of rice pulps, 15-22 parts of sausages, 2-2.6 parts of moutan barks, 2.3-2.4 parts of lotus plumule, 1.8-2 parts of rhizoma cyperi, and an appropriate amount of pumpkins, cellulase, palm oil, salt, monosodium glutamate and clove oil. Added pumpkin pectin can protect the gastric tract mucous membrane from food stimulation and effectively relieve produced adverse effects of capsaicin on the fermentation of intestinal tract probiotics. The Chinese medicinal materials of the moutan barks, lotus plumule, rhizoma cyperi, etc. are also added, so that the health-care sauce has efficacies of regulating qi and relieving depressions, removing fire and clearing heart, and lowering pressure and sugar, and is moderate in saltiness and lightness, fragrant and mellow in mouth, and long in aftertaste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a health-care chili sauce, in particular to a method for preparing a health-care chili sauce made of moutan bark. Background technique [0002] Chili peppers originated in the tropical regions of Central and South America and were introduced to China in the Ming Dynasty. Now it is produced all over China, mainly concentrated in Hunan, Hubei, Jiangxi, Sichuan, Chongqing, Yunnan, Guizhou and other provinces, and it is available in all seasons. Red pepper is rich in vitamin C and carotene, and has the edible effects of antipyretic and analgesic, increasing appetite, helping digestion, reducing fat and losing weight. For easy storage, red pepper is often used as sauce. [0003] Although chili is delicious, eating too much will cause fire and even endanger human health. With the enhancement of people's health awareness and the development of nutritional science and medical scie...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/10A23L33/105A23L3/3472
CPCA23L3/3472A23V2002/00A23V2200/10A23V2200/3202A23V2200/32A23V2200/30A23V2200/326A23V2200/328A23V2250/21A23V2250/18A23V2250/5072A23V2300/28
Inventor 吴和建
Owner HEFEI LONGLE FOODS
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