Lung-moistening bone meal sleeve-fish hot sauce and preparation method thereof

A squid and hot sauce technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve problems such as endangering human health and getting angry, and achieves enhancement of gastrointestinal motility, inhibition of colon cancer, and reduction of chili peppers. irritating effect

Inactive Publication Date: 2016-12-14
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

Method used

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Embodiment Construction

[0018] A kind of bone meal squid moistening lung chili sauce and preparation method thereof, is made from the raw material of following parts by weight (kg):

[0019] 120 red peppers, 15 beef bone meal, 6 minced ginger, 12 sugar cane juice, 3 peppercorns, 19 mushrooms, 10 dried squid, 3 fritillaria, 2.2 platycodon, pumpkin, cellulase, palm oil, salt, monosodium glutamate, clove oil ;

[0020] The preparation method of described a kind of bone meal squid moistening lung chili sauce is characterized in that comprising the following steps:

[0021] (1) Extract the fritillary fritillary and platycodon grandiflorum 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) Soak the shiitake mushrooms in warm water, remove the stalks, fill the shiitake mushrooms with chopped dried squid, and then steam them together on the steamer to get the dried squid in the shiitake mushrooms, put the processed...

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Abstract

The invention provides lung-moistening bone meal sleeve-fish hot sauce and a preparation method thereof. The lung-moistening bone meal sleeve-fish hot sauce is made from, by weight, 120-130 parts of red peppers, 10-15 parts of cattle bone meal, 6-8 parts of minced ginger, 8-12 parts of sugar cane juice, 3-5 parts of Chinese prickly ash, 11-19 parts of shiitake mushroom, 7-10 parts of dried squids, 2-3 parts of bulbus fritillariae cirrhosae, 1.8-2.2 parts of platycodon grandiflorum and a proper amount of pumpkin, cellulose enzyme, palm oil, salt, monosodium glutamate and clove oil. The added pumpkin pectin can protect the mucous membrane of the gastric canal against food stimulation, effectively improve the adverse effect produced by capsaicin on fermentation of intestinal probiotics. The bulbus fritillariae cirrhosae, the platycodon grandiflorum and other traditional Chinese medicinal materials are further added and endow the health-care effects of clearing away heat, moistening lung, reducing phlegm and regulating vital energy to the lung-moistening bone meal sleeve-fish hot sauce. The lung-moistening bone meal sleeve-fish hot sauce is moderate in saltiness degree, is rich in fragrance in mouth and has an 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 bone meal squid lung-moistening 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 scien...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/105A23L19/00A23L33/00
CPCA23V2002/00A23V2250/21A23V2200/3202A23V2200/30
Inventor 吴和建
Owner HEFEI LONGLE FOODS
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