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Nutrition and healthcare pepper leaf sauce

A technology of chili leaves and nutrition, which is applied in the field of nutrition and health chili leaf sauce, can solve the problems of waste and environmental pollution, and achieve the effects of removing irritation, enriching nutrition and promoting nutrient absorption

Inactive Publication Date: 2017-01-25
任彦永
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But most of the capsicum leaves in my country are directly thrown away at present, which causes great waste and also pollutes the environment. The application prepares capsicum leaves into capsicum leaf sauce, which can make full use of the nutritional labeling of capsicum leaves and greatly Increase the added value of pepper leaves and turn waste into treasure, which can not only protect the environment, but also increase the economic income of farmers

Method used

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  • Nutrition and healthcare pepper leaf sauce
  • Nutrition and healthcare pepper leaf sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A nutritious and health-care chili leaf sauce, which is made of the following raw materials in parts by weight: 62 chili leaves, 17 chili peppers, 3 Lactobacillus germanus, 6 xylooligosaccharides, 2 white sugar, 2.6 salt, 4.1 shallots, 2.2 ginger, Clove 1.3, star anise 1.3, cumin 1.3, black pepper 0.7, cinnamon 0.7, fragrant sand 0.7, pork rib powder 2.1, vegetable oil 8.

[0024] The pepper leaves described above are dried pepper leaves. After fresh pepper leaves are picked from July to September, they are cleaned with a vitamin C solution with a mass concentration of 0.3%, and dried in an oven at 42°C until the water content is 12%. , to get pepper leaves.

[0025] Described capsicum is dry red capsicum, and water content is 6%.

[0026] The ribs powder is prepared by washing the pork bones, chopping them into chunks with a size of 3-4cm, blanching them in hot water for 8 minutes, washing them, adding cold water 8 times the weight of the pork bones, and placing them ...

Embodiment 2

[0039] A nutritional and health-care chili leaf sauce, which is made of the following raw materials in parts by weight: 63 chili leaves, 18 chili peppers, 4 Lactobacillus germanus, 6 xylooligosaccharides, 2 white sugar, 2.7 salt, 4.2 chives, 2.3 ginger, Clove 1.4, star anise 1.4, cumin 1.4, black pepper 0.8, cinnamon 0.8, fragrant sand 0.8, rib powder 2.2, vegetable oil 9.

[0040] The pepper leaves described above are dried pepper leaves. After fresh pepper leaves are picked from July to September, they are cleaned with a vitamin C solution with a mass concentration of 0.4%, and dried in an oven at 43°C until the water content is 13%. , to get pepper leaves.

[0041] Described capsicum is dry red capsicum, and water content is 7%.

[0042] The ribs powder is prepared by washing the pork bones, chopping them into chunks with a size of 3-4cm, blanching them in hot water for 9 minutes, washing them, adding cold water 9 times the weight of the pork bones, and placing them at 0.1...

Embodiment 3

[0055] A nutritional and health-care chili leaf sauce, which is made of the following raw materials in parts by weight: 64 chili leaves, 19 chili peppers, 5 Lactobacillus germanus, 7 xylooligosaccharides, 3 white sugar, 2.8 salt, 4.3 shallots, 2.4 ginger, Clove 1.5, star anise 1.5, cumin 1.5, black pepper 0.9, cinnamon 0.9, fragrant sand 0.9, pork rib powder 2.3, vegetable oil 10.

[0056] The pepper leaves described above are dried pepper leaves. After fresh pepper leaves are picked from July to September, they are cleaned with a vitamin C solution with a mass concentration of 0.5%, and dried in an oven at 44°C until the water content is 14%. , to get pepper leaves.

[0057] Described capsicum is dry red capsicum, and water content is 8%.

[0058] The ribs powder is prepared by washing the pork bones, chopping them into chunks with a size of 3-4cm, blanching them in hot water for 10 minutes, washing them, adding cold water 10 times the weight of the pork bones, and placing t...

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Abstract

The invention relates to the technical field of food processing and discloses nutrition and healthcare pepper leaf sauce. The nutrition and healthcare pepper leaf sauce comprises pepper leaves, pepper, German-type lactobacillus, xylooligosaccharide, white granulated sugar, table salt, chive, fresh ginger, clove, anise, cumin, black pepper, chinnamon, radix aucklandiae, sparerib powder and vegetable oil. The nutrition and healthcare paper leaf sauce is bright in color, moderate in peppery taste, rich in nutrition, free from any additives, safe and health, comprehensive in healthcare function, capable of boosting immunity, preventing cardiovascular disease, promoting gastrointestinal function, protecting eyes, antioxidant, antiaging, anticancer and edible for both the old and children; the pepper leaves and the pepper are subjected to short fermentation through the lactobacillus, flexibility is sustained, acidity is moderate, soft and full taste is achieved, and nutrition uptake is promoted; stir-fried in the vegetable oil, the pepper leaves and the pepper are crisp in taste, and the taste changes from crispness into flexibility via high-pressure steam sterilization; the sparerib powder subjected to high-pressure high-temperature stewing of pork marrowbones is natural and nutrient, and production cost is saved by 13.2%.

Description

technical field [0001] The invention mainly relates to the technical field of food processing, in particular to a nutritious and health-care chili leaf sauce. Background technique [0002] In recent years, pepper leaves, as a fashionable vegetable, are very popular in Hong Kong, Macao and Southeast Asia, and have become a best-selling food. Pepper leaves are rich in nutrients, and the content of various amino acids, minerals and vitamins is higher than that of peppers. It can be used for both medicine and food. Invigorate the spleen, increase appetite, nourish the liver and improve eyesight, lose weight and beautify other health care functions. [0003] But most of the capsicum leaves in my country are directly thrown away at present, which causes great waste and also pollutes the environment. The application prepares capsicum leaves into capsicum leaf sauce, which can make full use of the nutritional labeling of capsicum leaves and greatly Increasing the added value of pep...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00
CPCA23V2002/00A23V2200/324A23V2200/326A23V2200/32A23V2200/30A23V2200/302A23V2200/308
Inventor 任彦永
Owner 任彦永
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