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Making method of low-sodium chili sauce having lactic acid bacteria ferment

The technology of a lactic acid bacteria enzyme and a production method is applied in the production field of low-sodium chili sauce, which can solve problems such as unhealthy and achieve a healthy diet structure.

Inactive Publication Date: 2019-06-07
黄俊德
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional chili sauce is either high in salt or a lot of chemical preservatives are added because of its own requirements for preservation and antisepsis. The addition of high salt and chemical preservatives is unhealthy for the human body, especially for the sub-healthy population. Therefore, how to make a low-salt, chemical-free, healthy chili sauce, so that it can be eaten by a wider range of people has become a major problem at present.

Method used

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  • Making method of low-sodium chili sauce having lactic acid bacteria ferment
  • Making method of low-sodium chili sauce having lactic acid bacteria ferment
  • Making method of low-sodium chili sauce having lactic acid bacteria ferment

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Experimental program
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Effect test

Embodiment 1

[0023] A kind of chili sauce preparation method of embodiment 1, comprises the following steps:

[0024] 1) Lactic acid bacteria enzyme culture; use 1L of rice washing water, 10 grams of sea salt, and 30 grams of brown sugar, dissolve them and place them in a room at 25 degrees to ferment for 60-70 days to obtain lactic acid bacteria with pH<4, EC<1.4, and alcohol content<3 degrees enzymes.

[0025] 2) Add the cultivated lactic acid bacteria enzyme to 5L of edible oil (specifically 3L of rapeseed oil and 2L of peanut oil), 80g of coriander, 120g of celery, 30g of ginger, 120g of spinach, 30g of pineapple, and 80g of lemon 1. After heating 70 grams of passion fruit in the container to 120 degrees, boil it at constant temperature for 10 hours;

[0026] 3) Remove the slag from the boiled mixture with a filter screen;

[0027] 4) Add ingredients 1 to the above mixture after deslagging to make enzyme oil, control the oil temperature to 90 degrees, cook for 6 hours, measure by wei...

Embodiment 2

[0033] Embodiment 2 A kind of chili sauce preparation method, comprises the following steps:

[0034] 1) Lactic acid bacteria enzyme culture; use 1L of rice washing water, 10 grams of sea salt, and 30 grams of brown sugar, dissolve them and place them in a room at 30 degrees to ferment for 60-70 days to obtain lactic acid bacteria with pH<4, EC<1.4, and alcohol content<3 degrees enzymes.

[0035] 2) Add the cultivated lactic acid bacteria enzyme to 5L of edible oil (specifically 3L of rapeseed oil and 2L of peanut oil), 120g of coriander, 80g of celery, 70g of ginger, 80g of spinach, 70g of pineapple, and 60g of lemon 1. After heating 90 grams of passion fruit in the container to 120 degrees, boil it at constant temperature for 10 hours;

[0036] 3) Remove the slag from the boiled mixture with a filter screen;

[0037] 4) Add ingredients 1 to the above-mentioned mixture after deslagging and boil over low heat to obtain enzyme oil, control the oil temperature to 90 degrees, c...

Embodiment 3

[0043] A kind of chili sauce preparation method of embodiment 3, comprises the following steps:

[0044] 1) Lactic acid bacteria enzyme culture; use 1L of rice washing water, 10 grams of sea salt, and 30 grams of brown sugar, dissolve them and place them in a room at 27 degrees to ferment for 60-70 days to obtain lactic acid bacteria with pH<4, EC<1.4, and alcohol content<3 degrees enzymes.

[0045] 2) Add the cultivated lactic acid bacteria enzyme with 5L of edible oil (specifically 3L of rapeseed oil and 2L of peanut oil), 100g of coriander, 100g of celery, 50g of ginger, 100g of spinach, 50g of pineapple, and 70g of lemon. gram, 80 grams of passion fruit, after being heated to 120 degrees in the container, boil at constant temperature for 10 hours;

[0046] 3) Remove the slag from the boiled mixture with a filter screen;

[0047] 4) Add ingredients 1 to the above-mentioned mixture after deslagging and boil over low heat to obtain enzyme oil, control the oil temperature at...

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Abstract

The invention provides a making method of low-sodium chili sauce having lactic acid bacteria ferment. Through the lactic acid bacteria ferment, antisepsis and fresh keeping without chemical additivescan be realized, nutrient substances are decomposed, and the low-sodium chili sauce is convenient to absorb. Low sodium is healthy to human bodies. Ingredients 1 provide ample nutrition of vitamins and the like for chili sauce. Ingredients 2 and ingredients 3 provide powerful guarantee for enlarging the application crowds of the chili sauce. Through the collocation of the ingredients 1, the ingredients 2, the ingredients 3, the lactic acid bacteria ferment and chilies, effective effects of conditioning the health of sub-health crowds can be achieved. In the whole making method, oil temperatureis controlled to be quite low, and nutrient substances effectively dissolve through an oil extraction principle.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for preparing low-sodium chili sauce with lactic acid bacteria enzymes. Background technique [0002] The role of pepper on the human body (1) Nutritious: pepper is rich in vitamin A, vitamin B group, vitamin C, etc., and it is also rich in dietary fiber and minerals. Eating chili often can also supplement vitamin E, vitamin K, carotene, folic acid and other vitamins. (2) Appetizers and Xiaoshi Chili can promote the secretion of digestive juice and increase appetite. Eating some chili properly can stimulate people's appetite. (3) Warming the stomach and dispelling the cold "Food Materia Medica" says that chili "eliminates food, relieves stagnant qi, opens the appetite, wards off evil, and kills all poisons of fishy smell." When you have abdominal cold, vomiting, and diarrhea due to cold, you can eat some chili appropriately. (4) Promote blood circulation "Medicine Test" ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/20A23L27/60A23L31/00A23L33/10
Inventor 黄俊德
Owner 黄俊德
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