Perilla frutescens chili sauce with health-care function and preparation method of perilla frutescens chili sauce

A perilla chili, functional technology, applied in the field of perilla chili sauce and its production, can solve the problems of taste reduction, fermentation rancidity, easy to be infected with bacteria, etc., achieve delicious taste, improve mixing degree, increase soybean paste protein peptide and amino acid content

Pending Publication Date: 2020-08-18
HEILONGJIANG UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problem that the perilla meal cannot be rationally utilized, resulting in waste of resources, and provides a perilla chili sauce with health care function and a preparation method thereof. The fermenter selected in the preparation method of the present invention is also It can solve the problem that in the production of existing sauce foods, different raw materials or the mixing of fermented raw materials are prone to bacterial contamination, resulting in reduced taste or rancidity of fermentation

Method used

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  • Perilla frutescens chili sauce with health-care function and preparation method of perilla frutescens chili sauce

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0027] Example 1: perilla chili sauce and preparation method thereof.

[0028] The perilla chili sauce described in this embodiment is made of the following ingredients in parts by weight: 1000 parts of soybeans, 150 parts of perilla meal powder, 60 parts of wheat flour, 4000 parts of crushed peppers, 600 parts of table salt, 100 parts of white sugar, and 100 parts of brown sugar , 100 parts of deodorized ethanol, 6 parts of Chinese prickly ash, 3 parts of cumin, 6 parts of star anise, 15 parts of star anise, 10 parts of ginger and 3 parts of bay leaves. powder, and then sieved. The deodorized ethanol is 95% deodorized edible ethanol, and the wheat flour is low-gluten flour.

[0029] Specific steps are as follows:

[0030] (1) Soak the cleaned soybeans in cold water at 20°C for 7 hours. The amount of water is such that the water surface does not cover the soybeans. During the soaking period, an appropriate amount of water is added to keep the water surface just below the soy...

example 2

[0035] Example 2: perilla chili sauce and preparation method thereof.

[0036] The perilla chili sauce described in this embodiment is made of the following components in parts by weight: 500 parts of soybeans, 50 parts of perilla seed meal powder, 20 parts of wheat flour, 1000 parts of crushed peppers, 200 parts of table salt, 50 parts of white sugar, 50 parts of brown sugar 50 parts of deodorized ethanol, 2 parts of Chinese prickly ash, 2 parts of fennel, 3 parts of star anise, 5 parts of star anise, 4 parts of ginger and 1 part of bay leaf. Powdered and then sieved, the deodorized ethanol is 95% deodorized edible ethanol, and the wheat flour is low-gluten flour.

[0037] Specific steps are as follows:

[0038](1) Soak the cleaned soybeans in warm water at 40°C for 3 hours. The amount of water is such that the water surface does not cover the soybeans. During the soaking period, an appropriate amount of water is added to keep the water surface just below the soybeans.

[0...

example 3

[0043] Example 3: perilla chili sauce and preparation method thereof.

[0044] The perilla chili sauce described in this embodiment is made of the following components in parts by weight: 2000 parts of soybeans, 250 parts of perilla seed meal powder, 100 parts of wheat flour, 6000 parts of crushed peppers, 800 parts of table salt, 200 parts of white sugar, and 200 parts of brown sugar 200 parts of deodorized ethanol, 10 parts of Chinese prickly ash, 5 parts of cumin, 15 parts of anise, 20 parts of star anise, 15 parts of ginger and 5 parts of bay leaf. Powdered and then sieved, the deodorized ethanol is 95% deodorized edible ethanol, and the wheat flour is low-gluten flour.

[0045] Specific steps are as follows:

[0046] (1) Soak the cleaned soybeans in cold water at 25°C for 8 hours. The amount of water is such that the water surface does not cover the soybeans. During the soaking period, an appropriate amount of water is added to keep the water surface just below the soybe...

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Abstract

Perilla frutescens chili sauce with a health-care function and a preparation method of the perilla frutescens chili sauce relate to the field of food processing. The invention aims to solve the problems of resource waste caused by unreasonable utilization of perilla frutescens meal and reduced taste or fermentation failure caused by bacterial contamination in mixing of different raw materials or fermentation raw materials in existing sauce food preparation. The perilla frutescens chili sauce is prepared from soybeans, perilla frutescens meal powder, wheat flour, crushed chili, edible salt, white sugar, brown sugar, deodorized ethanol, Chinese prickly ash, fennel, anise, star anise, galangal and myrcia, and the perilla frutescens meal powder is prepared by grinding residues after oil pressing of perilla frutescens seeds into powder and then sieving the powder. The perilla frutescens chili sauce is applied to the field of food.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to perilla chili sauce and a preparation method thereof. Background technique [0002] Since ancient times, chili sauce is a traditional fermented food, which plays an important role in people's life and has become a necessity for people, especially some ethnic groups, in their daily diet. Perilla frutescens (L), a labiatae plant, is the first batch of food and medicine dual-purpose plants promulgated by the Ministry of Health Inspection of my country. Perilla seed has a high oil content and is a very nutritious vegetable oil raw material. Perilla seed meal is the remaining material after the perilla seed oil is pressed, which still contains 10% to 15% of α-linolenic acid. α-Linolenic acid has the function of inhibiting thrombotic diseases and preventing myocardial infarction and cerebral infarction. Perilla The protein content in the seed meal can reach about 45%, which...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/00C12M1/00C12M1/12
CPCA23L27/60A23L27/70C12M23/34C12M23/12C12M23/38C12M37/04
Inventor 李冲伟尹贺朱梦媛宋福强沙爽
Owner HEILONGJIANG UNIV
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