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Fish-flavored balanced health-care hot sauce and preparation method thereof

A technology of balance and hot sauce, applied in food preservation, food ingredients as antimicrobial preservation, food science, etc., can solve the problems of endangering human health, getting angry, etc., to strengthen gastrointestinal motility, inhibit colon cancer, and promote bile secretion Effect

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 fish-flavored balanced health-care hot sauce and a preparation method thereof, which are made from the following raw materials in parts by weight (kg):

[0019] 120 red peppers, 6 minced ginger, 8 sugarcane juice, 5 peppercorns, 7 dried radish, 10 fish roe, 2.8 radishes, 3 Angelica dahurica, appropriate amount of pumpkin, cellulase, palm oil, salt, monosodium glutamate, and clove oil;

[0020] The preparation method of described a kind of fish-flavored balanced health-care hot sauce is characterized in that comprising the following steps:

[0021] (1) Extract Ophiopogon japonicus and Angelica dahurica with 6 times of water for 40 minutes to obtain the medicinal solution, spray and dry the medicinal solution to obtain medicinal powder; diced dried radish, mix it with fish roe, pour it into the pot and stir fry for 2 minutes ,

[0022] (2) Wash and drain the red pepper, chop it into fine powder on a clean and oil-free chopping board, squeeze the fine pepper powder slig...

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Abstract

A fish-flavored balanced health-care hot sauce and a preparation method thereof are provided. The fish-flavored balanced health-care hot sauce is prepared from the following raw materials in parts by weight: 120-130 parts of hot red pepper, 6-8 parts of chopped raw ginger, 8-12 parts of a sugar cane juice, 3-5 parts of Chinese prickly ash, 7-8 parts of dried radish, 10-15 parts of fish eggs, 2.8-3 parts of radix ophiopogonis, 3-3.1 parts of radix angelicae, and a proper amount of pumpkin, cellulase, palm oil, salt, monosodium glutamate and clove oil; added pumpkin pectin can protect gastroenteric mucosa against food stimulation, and effectively improves produced adverse effects of capsaicin on intestinal probiotics fermentation; the radix ophiopogonis, radix angelicae and other traditional Chinese medicinal materials are also added, endow the hot sauce with the health-care effects of nourishing yin and generating body fluid, moistening lung and clearing away heart-fire; and the sauce is proper in degree of saltiness, has strong fragrance when put in a mouth, and is 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 preparation method of a fish-flavored balanced health-care chili sauce. 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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/105A23L33/10A23L3/3472
CPCA23L3/3472A23V2002/00A23V2200/10A23V2200/3202A23V2200/32A23V2200/314A23V2200/322A23V2200/30A23V2250/21A23V2250/18A23V2250/5072
Inventor 吴和建
Owner HEFEI LONGLE FOODS
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