Anticancer Chinese chive paste and method for preparing same

Abstract

The invention discloses anticancer Chinese chive paste. The anticancer Chinese chive paste is made of, by weight, 400-410 parts of Chinese chives, 32-34 parts of Ya pears, 10-11 parts of milk, 10-11 parts of pomelo peel, 7-8 parts of tomatoes, 2-3 parts of herba gynostemmatis pentaphylli, 1-2 parts of ganoderma, 2-3 parts of ginseng flowers, 20-21 parts of eggshells, 50-52 parts of white vinegar, 32-33 parts of table salt, 2-3 parts of sodium alginate and 1-1.5 parts of tea polyphenols liposomes. The anticancer Chinese chive paste has the advantages that the anticancer Chinese chive paste has uniform, fine and smooth texture, tangy fermentation aroma and bright and attractive colors, is moderately sweet and sour and is good in sensory quality and smearing performance, and peculiar smell in the mouths of eaters can be prevented after the eaters eat the anticancer Chinese chive paste; the anticancer Chinese chive paste contains diversified Chinese herbal medicine components and accordingly has an anticancer function.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a cancer-preventing leek sauce and a preparation method thereof. Background technique [0002] Vegetables are rich in nutrients, and people can take in all kinds of nutrients they need from them. It can not only make us supplement the multivitamins we need, but also make the human body supplement various minerals. We can carry out deep processing of vegetables. Processing vegetables is of great significance to the development of the vegetable industry. While improving the economic and commercial value of vegetables, it is also conducive to transportation, adjusting off-peak seasons, annual balanced supply, and increasing their added value. There are a variety of vegetables on the market. Processed products greatly meet people's growing demand for vegetable food. [0003] At present, the planting and cultivation technology of Chinese chives is quite mature, and the cultiv...

AI Technical Summary

Problems solved by technology

In the article "Study on the Processing Technology and Storage Performance of Leek Sauce", the author used leeks, pears, salt, and soy sauce as raw materials to prepare leek sauce with uniform and fine texture, moderate sweet and sour, but there is browning in the process of making the sauce. , loss of vitamin C, generation of nitrite and poor spreadability of sauce