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Black garlic chilli sauce

A technology of chili sauce and black garlic, applied in food ingredients as odor improvers, food ingredients as taste improvers, food science, etc., to achieve strong anti-oxidation, enhanced anti-oxidation effects, and unique taste effects

Inactive Publication Date: 2020-03-10
湖南一有味农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional sauce mainly focuses on its taste when making it, and there is not much involved in its health care field, but people pay more and more attention to the health function of many foods including sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0017] A kind of black garlic chili sauce, is made of following raw materials by weight (Kg): soybean 500, rose juice 700, aspergillus oryzae 10, aspergillus niger 7, active dry yeast 7.5, black garlic 60, red pepper powder 20, red pepper 80. Shiitake mushrooms 35, celery 50, shrimp skins 35, 17% salt water 630, dried blueberries 40, almonds 25, wolfberry 5, ginkgo leaves 4, panax notoginseng 4, rhodiola 5, epimedium 5, radish 3, Soybean oil 40, appropriate amount of water.

[0018] A preparation method of black garlic chili sauce, comprising the following steps:

[0019] (1) Wash the soybeans, drain the water, and fry them in a frying machine until they are fragrant. Take out the soybeans, put them in a container, pour in the rose juice, soak them, take them out, and steam them in a pot for 20 minutes;

[0020] (2) Take the soybeans out of the steamer, mash them and cool them down, add Aspergillus oryzae, Aspergillus niger, and salt water, and ferment at a constant temperatu...

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PUM

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Abstract

A black garlic chilli sauce is prepared from the following raw materials in parts by weight: 600-800 parts of soybeans, 720-780 parts of rose juice, 10-15 parts of aspergillus oryzae, 7-10 parts of aspergillus niger, 7.5-9 parts of active dry yeast, 60-80 parts of black garlic, 20-35 parts of red chilli powder and the like. The chilli sauce provided by the invention is prepared by using freshly brewed soybean paste, chillies, the black garlic and the like, the black garlic has stronger anti-oxidation, sterilization and anti-inflammatory effects, extracts of barbary wolfberry fruits, ginkgo leaves, radix notoginseng and herba rhodiolae are also used, so that the antioxidant effect of the chilli sauce provided by the invention is enhanced; and the freshly brewed soybean paste is obtained bybrewing soybeans with roses and performing fermentation, so that the chilli sauce has a faint rose aroma and unique taste when eaten, and can be eaten as a side dish.

Description

technical field [0001] The invention relates to a black garlic chili sauce, in particular to a black garlic chili sauce and a preparation method thereof. Background technique [0002] People often eat sauce in daily life, and there are many kinds of sauces, such as hot sauce and sweet sauce. The sauce can be used as a condiment for cooking, or it can be eaten directly, and the taste is very good. Traditional sauce mainly pays attention to its mouthfeel when making, and there is not much involvement in its health care field, and people pay more and more attention to the health function of many foods including sauce. Contents of the invention [0003] The invention overcomes the disadvantages of the prior art and provides a black garlic chili sauce. [0004] The present invention is achieved through the following technical solutions: [0005] A kind of black garlic chili sauce is made from the following raw materials in parts by weight: soybean 600-800, rose juice 720-780...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L19/20A23L33/10A23L33/105A23L11/00A23L11/50
CPCA23L27/60A23L33/105A23L33/10A23L19/20A23V2002/00A23L11/50A23V2200/15A23V2200/16A23V2200/30A23V2250/2122A23V2250/21Y02A40/90
Inventor 夏建科
Owner 湖南一有味农业开发有限公司