Tempeh and cape jasmine composite seasoning sauce and preparation method thereof

Abstract

The invention discloses a tempeh and cape jasmine composite seasoning sauce and a preparation method thereof. The tempeh and cape jasmine composite seasoning sauce is prepared from the following raw materials in parts by weight: 100 to 300 parts of sweet peppers, 500 to 1500 parts of tempeh, 150 to 500 parts of iodine-free low-sodium salt, 50 to 200 parts of cape jasmine, 100 to 300 parts of ice chrysanthemum, 20 to 100 parts of drinking water, 600 to 2000 parts of L-arabinose, 1000 to 6000 parts of inulin, 3000 to 10000 parts of soybean peptide powder, 350 to 1000 parts of apples, 300 to 800 parts of garlic and 1 part of potassium phosphate. According to the tempeh and cape jasmine compound seasoning sauce, the chili, tempeh, cape jasmine, ice chrysanthemum and other medicinal materials are combined and decocted to prepare the functional compound seasoning sauce, so that the tempeh and cape jasmine compound seasoning sauce not only has good taste, but also has a certain blood pressure lowering function, has no irritation to gastrointestinal tracts, is green and healthy, and is beneficial to human bodies.

Description

Technical Field

[0001] The invention relates to the technical field of food, in particular to a tempeh and gardenia compound seasoning sauce and a preparation method thereof. Background Art

[0002] Chili sauce is a traditional Chinese delicacy and a common condiment on the table. However, although chili is rich in nutrition and has important medicinal value, excessive consumption is harmful to human health. Excessive capsaicin can severely irritate the gastrointestinal mucosa, causing it to become highly congested and peristalsis to accelerate, causing stomach pain, abdominal pain, diarrhea, and burning pain in the anus, inducing gastrointestinal diseases.

[0003] Tempeh is a fermented food made from soybeans as the main raw material. It has the effects and functions of lowering the three highs, anti-tumor and antibacterial. It also helps promote wound healing, enhance immunity, and lower blood pressure.

[0004] Gardenia tastes slightly sour and bitter, is cold in nature, and enters the heart, lung, and triple burner meridians. Gardenia has the effects of purging fire and relieving restlessness, clearing heat and removing dampness, cooling blood and detoxifying, and can be used to treat fever and restlessness, damp-heat jaundice, bloody and painful stranguria, and other symptoms.

[0005] Ice chrysanthemum is sweet and slightly cold in nature. It has the effects of preventing and treating cardiovascular diseases, clearing the liver, and refreshing the mind. It also has the effects of lowering blood pressure, lowering blood lipids, clearing away heat and detoxifying, promoting blood circulation and removing blood stasis, and strengthening the stomach and spleen. It can effectively lower the three highs, treat gastrointestinal discomfort, loss of appetite, dysentery, and sores, boils, and swellings, and relieve fatigue, dryness, thirst, and palpitations.

[0006] Soy peptide has the effects of anti-fatigue, muscle building, lowering blood pressure, lowering blood lipids and lowering blood sugar.

[0007] At present, there are various chili sauce products on the market, but most of them are mainly delicious, lacking functional chili sauce. Therefore, how to prepare a tempeh and gardenia compound sauce that is not only delicious, but also functional and beneficial to the body is a technical problem that urgently needs to be solved. Summary of the invention

[0008] In view of the deficiencies in the above-mentioned prior art, the present invention aims to provide a tempeh and gardenia compound seasoning sauce and a preparation method thereof.

[0009] In order to solve the above technical problems, the present invention adopts the following technical solutions:

[0010] The present invention provides a tempeh and gardenia composite seasoning sauce, comprising the following raw materials in parts by weight:

[0011] 100-300 parts of bell pepper, 500-1500 parts of tempeh, 150-500 parts of iodine-free low-sodium salt, 50-200 parts of gardenia, 100-300 parts of ice chrysanthemum, 20-100 parts of drinking water, 600-2000 parts of L-arabinose, 1000-6000 parts of inulin, 3000-10000 parts of soybean peptide powder, 350-1000 parts of apples, 300-800 parts of garlic, and 1 part of potassium phosphate.

[0012] The present invention also provides a method for preparing the above-mentioned tempeh and gardenia composite seasoning sauce, the method comprising the following steps:

[0013] Step 1, prepare the following raw materials by weight: 300 parts of bell pepper, 1500 parts of tempeh, 500 parts of iodine-free low-sodium salt, 200 parts of gardenia, 300 parts of ice chrysanthemum, 100 parts of drinking water, 2000 parts of L-arabinose, 6000 parts of inulin, 10000 parts of soybean peptide powder, 1000 parts of apple, 800 parts of garlic, and 1 part of potassium phosphate;

[0014] Step 2, boiling: put the bell pepper, tempeh, iodine-free low-sodium salt, gardenia, ice chrysanthemum, and drinking water in step 1 into a waterless pot one by one, stir evenly, boil until boiling, turn off the heat, cool to 30° C., add L-arabinose and inulin, stir evenly, and obtain the sauce;

[0015] Step 3, crush: crush the garlic and apples in step 1 into fruits and vegetables, put them into a container and set aside;

[0016] Step 4, mixing: add the fruits and vegetables prepared in step 3 to the sauce obtained in step 2, and stir evenly, then add soybean peptide powder and potassium phosphate, and stir evenly to obtain a compound seasoning sauce for later use.

[0017] The invention also relates to a composite seasoning sauce product prepared by the method.

[0018] The beneficial effect of the present invention is that the tempeh and gardenia compound seasoning sauce of the present invention is prepared into a functional compound seasoning sauce by combining pepper with tempeh, gardenia, ice chrysanthemum and other medicinal materials, which not only tastes good, but also has a certain blood pressure lowering function, is non-irritating to the gastrointestinal tract, is green and healthy, and is beneficial to the human body. DETAILED DESCRIPTION

[0019] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0020] Embodiment 1,

[0021] A tempeh and gardenia compound seasoning sauce and a preparation method thereof, the method comprising: preparing raw materials → boiling → crushing → mixing, and the specific operations are as follows:

[0022] Step 1, prepare the following raw materials by weight: 300 parts of bell pepper, 1500 parts of tempeh, 500 parts of iodine-free low-sodium salt, 200 parts of gardenia, 300 parts of ice chrysanthemum, 100 parts of drinking water, 2000 parts of L-arabinose, 6000 parts of inulin, 10000 parts of soybean peptide powder, 1000 parts of apple, 800 parts of garlic, and 1 part of potassium phosphate;

[0023] Step 2, boiling: put the bell pepper, tempeh, iodine-free low-sodium salt, gardenia, ice chrysanthemum, and drinking water in step 1 into a waterless pot one by one, stir evenly, boil until boiling, turn off the heat, cool to 30° C., add L-arabinose and inulin, stir evenly, and obtain the sauce;

[0024] Step 3, crush: crush the garlic and apples in step 1 into fruits and vegetables, put them into a container and set aside;

[0025] Step 4, mixing: add the fruits and vegetables prepared in step 3 to the sauce obtained in step 2, and stir evenly, then add soybean peptide powder and potassium phosphate, and stir evenly to obtain a compound seasoning sauce for later use.

[0026] Embodiment 2,

[0027] A tempeh and gardenia compound seasoning sauce and a preparation method thereof, the method comprising: preparing raw materials → boiling → crushing → mixing, and the specific operations are as follows:

[0028] Step 1, prepare the following raw materials by weight: 150 parts of bell pepper, 750 parts of tempeh, 250 parts of iodine-free low-sodium salt, 100 parts of gardenia, 150 parts of ice chrysanthemum, 50 parts of drinking water, 1000 parts of L-arabinose, 3000 parts of inulin, 5000 parts of soybean peptide powder, 500 parts of apple, 400 parts of garlic, and 1 part of potassium phosphate;

[0029] Step 2, boiling: put the bell pepper, tempeh, iodine-free low-sodium salt, gardenia, ice chrysanthemum, and drinking water in step 1 into a waterless pot one by one, stir evenly, boil until boiling, turn off the heat, cool to 30° C., add L-arabinose and inulin, stir evenly, and obtain the sauce;

[0030] Step 3, crush: crush the garlic and apples in step 1 into fruits and vegetables, put them into a container and set aside;

[0031] Step 4, mixing: add the fruits and vegetables prepared in step 3 to the sauce obtained in step 2, and stir evenly, then add soybean peptide powder and potassium phosphate, and stir evenly to obtain a compound seasoning sauce for later use.

[0032] Embodiment 3,

[0033] A tempeh and gardenia compound seasoning sauce and a preparation method thereof, the method comprising: preparing raw materials → boiling → crushing → mixing, and the specific operations are as follows:

[0034] Step 1, prepare the following raw materials by weight: 75 parts of bell pepper, 375 parts of tempeh, 125 parts of iodine-free low-sodium salt, 50 parts of gardenia, 75 parts of ice chrysanthemum, 25 parts of drinking water, 500 parts of L-arabinose, 1500 parts of inulin, 2500 parts of soybean peptide powder, 250 parts of apple, 200 parts of garlic, and 1 part of potassium phosphate;

[0035] Step 2, boiling: put the bell pepper, tempeh, iodine-free low-sodium salt, gardenia, ice chrysanthemum, and drinking water in step 1 into a waterless pot one by one, stir evenly, boil until boiling, turn off the heat, cool to 30° C., add L-arabinose and inulin, stir evenly, and obtain the sauce;

[0036] Step 3, crush: crush the garlic and apples in step 1 into fruits and vegetables, put them into a container and set aside;

[0037] Step 4, mixing: add the fruits and vegetables prepared in step 3 to the sauce obtained in step 2, and stir evenly, then add soybean peptide powder and potassium phosphate, and stir evenly to obtain a compound seasoning sauce for later use.

[0038] The tempeh and ice chrysanthemum contained in the composite seasoning of the present invention are beneficial to the treatment of cardiovascular and cerebrovascular diseases, can assist in lowering blood pressure, can also reduce liver fire, regulate the internal heat of the human body, aid digestion and detoxify.

[0039] Obviously, those skilled in the art can make various changes to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include these changes and variations.

Claims

1. A tempeh and gardenia compound seasoning sauce comprising the following raw materials in parts by weight: 100-300 parts of bell pepper, 500-1500 parts of tempeh, 150-500 parts of iodine-free low-sodium salt, 50-200 parts of gardenia, 100-300 parts of ice chrysanthemum, 20-100 parts of drinking water, 600-2000 parts of L-arabinose, 1000-6000 parts of inulin, 3000-10000 parts of soybean peptide powder, 350-1000 parts of apples, 300-800 parts of garlic, and 1 part of potassium phosphate.

2. A method for preparing a tempeh and gardenia compound seasoning sauce as claimed in claim 1, comprising the steps of: Step 1, prepare the following raw materials by weight: 300 parts of bell pepper, 1500 parts of tempeh, 500 parts of iodine-free low-sodium salt, 200 parts of gardenia, 300 parts of ice chrysanthemum, 100 parts of drinking water, 2000 parts of L-arabinose, 6000 parts of inulin, 10000 parts of soybean peptide powder, 1000 parts of apple, 800 parts of garlic, and 1 part of potassium phosphate; Step 2, boiling: put the bell pepper, tempeh, iodine-free low-sodium salt, gardenia, ice chrysanthemum, and drinking water in step 1 into a waterless pot one by one, stir evenly, boil until boiling, turn off the heat, cool to 30° C., add L-arabinose and inulin, stir evenly, and obtain the sauce; Step 3, crush: crush the garlic and apples in step 1 into fruits and vegetables, put them into a container and set aside; Step 4, mixing: add the fruits and vegetables prepared in step 3 to the sauce obtained in step 2, and stir evenly, then add soybean peptide powder and potassium phosphate, and stir evenly to obtain a compound seasoning sauce for later use.

3. The composite seasoning sauce product prepared by the method according to claim 2.