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Fermented chili sauce invigorating kidney and nourishing essence

A technology of invigorating kidney and essence and chili sauce, which is applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of single flavor and health function, no health function, no innovation, etc., and achieve bright color , good stability and improved freshness

Inactive Publication Date: 2017-01-04
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 invigorating kidney and essence, made of the following raw materials in parts by weight (Kg): 130 Chaotian peppers, 3 Leuconostoc enteroconostoc fermentation broth, 30 kudzu root, 1 yeast powder, 3 lactic acid bacteria powder, and 10 black rice . Corn black fungus powder 1, milk powder 25, sweet-scented osmanthus 25, 95% ethanol amount, sucrose 40, salt 50, sodium glutamate 7, water amount.

[0019] A kind of preparation method of the fermented chili sauce of invigorating kidney and benefiting essence, comprises following process:

[0020] (1) Wash the sweet-scented osmanthus, dry it at 80°C, crush it, pass it through a 80-mesh sieve, mix it with 20 times the 95% ethanol solution, stir evenly, extract at 60°C, 600W microwave for 6 minutes, and the extraction is over Finally, the extract was suction-filtered under vacuum conditions, the filtrate was removed, centrifuged at 3000r / min for 15min in a centrifuge, and evaporated at 80°C to obtain ...

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PUM

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Abstract

Fermented chili sauce invigorating the kidney and nourishing essence is prepared from, by weight, 130-135 parts of pod pepper, 3-4 parts of leuconostoc mesenteroides fermentation liquor, 30-35 parts of kudzu vine roots, 1-2 parts of saccharomycetes powder, 3-4 parts of lactic acid bacteria powder, 10-15 parts of black rice, 30-35 parts of black beans, 50-60 parts of mature vinegar, 30-35 parts of weever, 8-10 parts of hawthorn fruits and the like. For reducing the injury of nitrite to body, osmanthus fragrans pigment prepared by osmanthus fragrans is especially added, the nitrite can be effectively removed, and the safety of the chili sauce is improved. Specially made small fish balls are added, the protein and nutrition of the chili sauce are enriched, and the chili sauce has the effect of invigorating the liver and kidney. In addition, compatible traditional Chinese medicine extracts such as prepared rehmannia roots, radix morindae officinalis, Chinese wolfberry fruits and an epimedium herb invigorating the kidney and nourishing essence are added, so that the fermented chili sauce has the very good effects of invigorating the kidney, nourishing essence and nourishing the liver.

Description

technical field [0001] The invention relates to a fermented chili sauce for tonifying kidney and essence, in particular to a fermented chili sauce for tonifying kidney and essence 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 innovation, and in t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/105
CPCA23V2002/00A23V2250/21A23V2200/30
Inventor 汪传开
Owner HEFEI JINXIANGWEI IND & TRADE