Spleen-strengthening and appetite-stimulating chicken skin fruit-acid porridge seasoning sauce and preparation method thereof

Abstract

This invention provides a spleen-strengthening and appetite-stimulating chicken skin fruit-sour porridge seasoning sauce and its preparation method, belonging to the field of food processing technology. The method involves processing the whole chicken skin fruit into juice, mixing it with sour porridge, Job's tears powder, turmeric powder, and Guliao tea powder, and fermenting to obtain a chicken skin fruit-sour porridge compound fermented product. This fermented product is then stir-fried, and stir-fried dried chili peppers, ginger, garlic, carrots, and wood ear mushrooms are added as seasonings, along with sugar and salt for flavoring. Finally, it is sterilized at high temperature and canned. The seasoning sauce prepared by this invention is made primarily from the whole chicken skin fruit, is green and natural, requires no added preservatives, and not only has a good taste through fermentation but also possesses health benefits such as strengthening the spleen and stimulating appetite.

Description

[Technical Field]

[0001] This invention relates to the field of food processing technology, specifically to a chicken skin fruit-sour porridge seasoning sauce that invigorates the spleen and improves appetite, and its preparation method. [Background Technology]

[0002] *Clausena anisum-olens* (Blanco) Merr., a plant belonging to the genus *Clausena* in the subfamily Citrusoideae of the family Rutaceae, is also known as chicken skin fruit or mountain yellow peel. It is an economic crop used by the Zhuang people in southwestern Guangxi as both food and medicine. In Zhuang folk medicine, its fruit is used to relieve indigestion, clear the intestines and stomach, and dispel phlegm and regulate qi. It is believed to have functions such as promoting qi circulation, strengthening the stomach, relieving pain, treating injuries, reducing swelling, and treating malnutrition. Furthermore, the branches, leaves, and roots of *Clausena anisum-olens* also possess medicinal effects such as dispelling phlegm, regulating qi, and relieving indigestion, offering excellent health benefits.

[0003] Currently, Chongzuo City is vigorously promoting the cultivation of chicken skin fruit, with over 20,000 mu (approximately 1,333 hectares) planted in Longzhou County alone. Although there are several chicken skin fruit processing plants in the city, processing is still at the primary processing level, resulting in low overall utilization. The common processing method for chicken skin fruit is into jam, which currently has two forms: one is using whole chicken skin fruits with pits for pickling, which contains extremely high levels of salt, detrimental to health, and because the kernels are astringent, many people discard them during consumption; the second is using the kernel-removed pulp. Research shows that chicken skin fruit kernels are rich in volatile oils and total flavonoids, possessing strong antibacterial and antioxidant effects, and the kernels also help to relieve indigestion, clear the intestines and stomach, and dispel phlegm. Removing the kernels not only wastes resources but also causes a significant loss of nutrients and functional components, reducing the nutritional and functional value of the chicken skin fruit jam.

[0004] Sour porridge is a specialty condiment widely popular in Chongzuo area. Fusui sour porridge was included in the fifth batch of representative intangible cultural heritage items of the autonomous region in 2015. Sour porridge is rich in beneficial bacteria and has the effects of promoting digestion, increasing appetite, and beautifying the skin. Sour porridge was exhibited in Charming China City in 2018 and aroused a strong response from the audience, but it is currently only used in Chongzuo and the market is blank.

[0005] Sauces are common condiments on the dining table. Currently, in order to achieve an appetizing effect, most sauces on the market have a strong chili sauce or sour taste and a strong spicy sensation, which can easily lead to internal heat and irritate the human stomach and intestines. Long-term consumption is not good for health. On the other hand, existing sauces also have disadvantages such as a lack of nutritional balance, poor functionality, and the addition of too many preservatives that are harmful to the body.

[0006] Currently, there are no condiments on the market that use chicken skin fruit or sour porridge as the main ingredients and have the function of strengthening the spleen and stimulating appetite. [Summary of the Invention]

[0007] The purpose of this invention is to address the aforementioned problems by providing a chicken skin fruit-sour porridge seasoning sauce and its preparation method. The seasoning sauce prepared by this invention is made primarily from whole chicken skin fruit. It not only has a good taste after fermentation and stir-frying, but also has the health benefits of invigorating the spleen and stimulating appetite. Furthermore, it has a natural preservative effect and requires no added preservatives.

[0008] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0009] A method for making a chicken skin fruit-sour porridge seasoning sauce that invigorates the spleen and stimulates appetite involves processing the whole chicken skin fruit into juice, mixing it with sour porridge, barley powder, turmeric powder, and Guliao tea powder, fermenting it, and then adding seasonings.

[0010] Preferably, the manufacturing method specifically includes the following steps:

[0011] (1) Preparation of sour porridge: Make sour porridge with rice and set aside;

[0012] (2) Preparation of chicken skin juice: Take fresh or frozen chicken skin fruit, remove the bad fruit, wash the good fruit with water, weigh 140 to 160 parts of chicken skin fruit by weight and put them into a grinder, add 60 to 80 parts of cold water by weight, grind to obtain chicken skin juice for later use.

[0013] (3) Fermentation of chicken skin fruit-sour porridge: Take 60-80 parts of sour porridge by weight and put it into a sterilized earthenware jar. Then add chicken skin fruit juice, and add 0.5-5 parts of turmeric powder, 8-15 parts of coix seed powder and 2-8 parts of Guliao tea powder by weight. Stir well, seal, and ferment at 25-41℃ for 2-20 days to obtain chicken skin fruit-sour porridge compound fermented product.

[0014] (4) Preparation and processing of seasonings: Weigh out 2-8 parts of dried chili peppers, 4-10 parts of ginger, 7-15 parts of garlic, and 5-10 parts of carrots by weight and crush them separately; Weigh out 4-10 parts of dried wood ear fungus by weight, wash it with water, soak it until it expands, and then crush it; Add vegetable oil to a pot, add dried chili peppers, ginger, garlic, carrots, and wood ear fungus seasonings, heat and stir-fry for 2-5 minutes to obtain the stir-fried seasonings;

[0015] (5) Processing of finished product: Add vegetable oil and the above-prepared chicken skin fruit-sour porridge compound fermented product to a pot, heat and stir-fry for 2-5 minutes; add the stir-fried seasonings, add 4-10 parts of white sugar and 5-11 parts of salt by weight, stir well, and remove from the pot.

[0016] (6) High-temperature sterilization and canning.

[0017] Preferably, the method for preparing sour porridge in step (1) is as follows: wash the rice, heat and cook it into cooked rice, and cool it; wash, dry and disinfect the newly purchased ceramic pot, add 60-70 parts of cooled rice, add 15-20 parts of sour porridge bacteria; stir evenly, ferment under sealed conditions for 10-40 days, and obtain sour porridge for later use.

[0018] Preferably, the vegetable oil added in steps (4) and (5) is 20 to 30 parts by weight.

[0019] Preferably, the Guliao tea powder is a fine powder of 600 mesh or higher, prepared by instantaneous pulverization.

[0020] The *Chicken Skin Fruit* (a type of wampee) used in this invention has the effects of aiding digestion, strengthening the stomach, regulating qi, invigorating the spleen, and relieving pain. Studies have shown that the main chemical components of the volatile oil from *Chicken Skin Fruit* are: 4-methoxy-6-(2-propenyl)-1,3-benzodioxane (58.40%), 1,2,3-trimethoxy-5-(2-propenyl)benzene (6.39%), tricosane (6.96%), 9-butyldocoane (4.10%), and nonacosane (2.93%); while the main chemical component of the volatile oil from the kernels of *Wampee scabra* is 4-methoxy-6-(2-propenyl)-1,3-methylenedioxybenzene (47.07%). The main antibacterial components of the volatile oil are 4-methoxy-6-(2-propenyl)-1,3-benzodioxane and 1,2,3-trimethoxy-5-(2-propenyl)benzene (8.25%), 2,6-dimethoxy-4-(2-propenyl-phenol) (7.17%), n-hexadecanoic acid (7.05%) and tridecane (4.95%). The inventors discovered that the volatile oil from the kernels of *Cephalotaxus fortunei* has a strong inhibitory effect on *Staphylococcus aureus*, *Escherichia coli*, *Bacillus subtilis*, and *Bacillus thuringiensis*, stronger than the antibacterial effect of potassium sorbate, a commonly used food preservative. The inventors also studied the antibacterial effect of the ethanol extract of *Cephalotaxus fortunei* kernels, which showed strong inhibitory effects against *Staphylococcus aureus*, *Escherichia coli*, *Pseudomonas aeruginosa*, *Bacillus thuringiensis*, and *Bacillus subtilis*. Therefore, the antibacterial and antioxidant components in the fruit are likely only present in the kernels or mostly in the kernels. Ordinary processing methods discard the kernels due to their bitterness, resulting in the loss of nutrients and active ingredients. The applicant's *Cephalotaxus fortunei*-sour porridge seasoning sauce is a product made from crushed fruit with kernels and peel. It not only retains nutrients and functional components and has better antibacterial and antioxidant effects, but also eliminates the need for additional preservatives. After being mixed with sour porridge for fermentation and then stir-fried, the astringency of the kernels is eliminated, resulting in a flavorful food with a very good taste.

[0021] Guliao tea is produced in Guliao Village, Liutou Village, Dongmen Town, Chongzuo City, Guangxi Zhuang Autonomous Region. Located in the foothills of the Shiwan Mountains, shrouded in mist year-round, Guliao tea is rich in beneficial trace elements such as potassium, zinc, and selenium, and boasts the highest polyphenol content among similar teas. Guliao tea also possesses the effects of stopping diarrhea, strengthening the stomach, aiding digestion, reducing internal heat, refreshing the mind, and eliminating bad breath, making it an excellent natural health product for home and travel. Regular consumption of Guliao tea can enhance appetite, effectively regulate bodily functions, strengthen the body, and delay aging. The addition of Guliao tea to this invention complements and synergizes with the functions of chicken skin fruit, enhancing its spleen-strengthening and appetite-stimulating effects. Because Guliao tea is rich in tannins, adding it to the product increases the astringency of the tannins. Before fermentation, the tannin content of the product was measured to be 80-100mg / 100g. After fermentation with sour porridge, and after the main ingredients and seasonings were stir-fried separately, and then mixed with seasoning sauce and stir-fried, the astringency disappeared, resulting in a very good taste. The tannin content was measured to be 17mg / 100g.

[0022] Sour porridge is rich in beneficial bacteria, which can promote digestion, increase appetite, and beautify the skin. In this invention, sour porridge enhances the spleen-strengthening and appetite-stimulating effects, and the fermented chicken skin fruit and Guliao tea have no noticeable astringent taste.

[0023] Turmeric powder is a spice made from the ground rhizome of turmeric. It has properties that promote blood circulation, regulate qi, regulate menstruation, and relieve pain. It can be used to treat irregular menstruation, dysmenorrhea, and abdominal pain. It also helps improve appetite. Adding a small amount of turmeric to the chicken skin fruit-sour porridge seasoning sauce not only enhances the product's spleen-strengthening and appetite-stimulating effects by regulating qi in the spleen, but also improves the sauce's sensory appeal, making it more attractive.

[0024] Job's tears powder is made by grinding Job's tears into a fine powder. Job's tears are cool in nature and sweet and bland in taste. They can both promote diuresis and reduce swelling, and strengthen the spleen and replenish the middle jiao (digestive system). They are often used to treat symptoms such as abdominal distension, difficulty urinating, edema, and beriberi caused by spleen deficiency and dampness. The addition of Job's tears powder can help benefit the health of the spleen and stomach by removing dampness from the body.

[0025] Black fungus, with its sweet and neutral properties, has the effects of clearing the lungs and moistening the intestines, nourishing yin and replenishing blood, promoting blood circulation and removing blood stasis, and improving eyesight and nourishing the stomach. The addition of black fungus can work synergistically with other ingredients to enhance the stomach-nourishing effects of the seasoning sauce.

[0026] Carrots are rich in nutrients, especially carotene. After being absorbed and utilized by the body, carotene is converted into vitamin A. Vitamin A and protein can combine to form rhodopsin, an important substance for the rod cells of the retina to sense low light. Carrots have many benefits, including improving eyesight, beautifying the skin, lowering blood sugar and blood pressure, fighting lung cancer, relieving phlegm, and aiding digestion. Adding carrots can supplement the body with vitamin A and enhance the digestive effect of the sauce.

[0027] In summary, due to the adoption of the above technical solution, the beneficial effects of the present invention are:

[0028] 1. This invention's spleen-strengthening and appetite-stimulating chicken skin fruit-sour porridge seasoning sauce uses sour porridge, whole chicken skin fruit, turmeric powder, coix seed powder, and Guliao tea powder as raw materials for fermentation. Chicken skin fruit is the main ingredient, possessing the effects of aiding digestion, strengthening the stomach, regulating qi, and invigorating the spleen, used for indigestion, abdominal distension, and fullness. Sour porridge is rich in beneficial bacteria, regulating intestinal flora and aiding digestion. Turmeric breaks up blood stasis, promotes qi circulation, and relieves pain, enhancing the product's spleen-strengthening and appetite-stimulating effects by improving blood flow. Coix seed powder promotes diuresis and reduces swelling, benefiting the spleen and stomach by removing dampness from the body. Guliao tea strengthens the stomach, stops diarrhea, and enhances the spleen-strengthening and appetite-stimulating effects. The five ingredients complement each other; chicken skin fruit regulates qi and unblocks meridians, turmeric clears blood stasis, and the warm turmeric after meridian unblocking is even more effective. To accelerate the removal of dampness from the body, Job's tears powder eliminates dampness from the body through its digestive and astringent properties, promoting the recovery of spleen function. Chicken skin fruit aids digestion and strengthens the stomach, promoting nutrient absorption and providing energy for the body's recovery. The sour porridge also regulates the imbalanced intestinal flora. The combined effects of these ingredients not only strengthen the spleen and improve appetite but also fundamentally restore intestinal and overall health, offering both symptomatic relief and a cure. Turmeric powder, chili peppers, garlic, and ginger are used to balance the cooling properties of chicken skin fruit, Job's tears, and Gu Liao tea, making the overall flavor mild and gentle on the stomach and intestines, thus addressing cold and dampness. The scientifically formulated recipe has a significant regulatory effect on symptoms such as loss of appetite, abdominal distension, indigestion, weak spleen and stomach, and diarrhea. The addition of wood ear mushrooms and carrots enhances the digestive benefits of the sauce. This invention's sauce, based on the principle of food and medicine sharing the same origin, provides a health-promoting food for daily consumption.

[0029] 2. The chicken skin fruit-sour porridge seasoning sauce of this invention uses whole chicken skin fruit, avoiding the loss of its nutrients and functional components, and has better antibacterial and antioxidant effects, without the need to add preservatives. After being mixed and fermented with the traditional folk sour porridge and then stir-fried, the astringency of the kernels can be eliminated, and a unique aroma of chicken skin fruit, sour porridge, Guliao tea and chili peppers can be released, resulting in a unique and appetizing flavored food.

[0030] 3. The Guliao tea used in this invention is rich in trace elements, and its tea polyphenol content ranks first among similar teas. This increases the nutritional components of the product, enhances its antioxidant capacity, extends its shelf life, and gives it a light tea aroma.

Detailed Implementation Methods

[0031] To more clearly illustrate the present invention, the following specific embodiments will be used to further explain the invention.

[0032] Example 1

[0033] This embodiment prepares a chicken skin fruit-sour porridge seasoning sauce that invigorates the spleen and improves appetite, specifically including the following steps:

[0034] (1) Preparation of sour porridge: Wash the rice, heat and cook it into cooked rice, and cool it; wash and dry the newly purchased earthenware pot, disinfect it, add 60 parts of cooled rice and 15 parts of sour porridge starter; stir well, and ferment it for 40 days in a sealed and cold winter to obtain sour porridge for later use.

[0035] (2) Preparation of chicken skin fruit: Take fresh or frozen chicken skin fruit, remove the bad fruit, wash the good fruit with water, weigh 140 parts of chicken skin fruit according to weight and put them into a crusher, add 60 parts of cold water according to weight, crush to obtain chicken skin fruit juice for later use.

[0036] (3) Fermentation of chicken skin fruit-sour porridge: Take 60 parts of sour porridge by weight and put it into a sterilized earthenware jar. Then add chicken skin fruit juice, and add 0.5 parts of turmeric powder, 8 parts of coix seed powder and 2 parts of Guliao tea powder by weight. Stir well, seal, and ferment at 25℃ for 20 days to obtain chicken skin fruit-sour porridge compound fermented product. Guliao tea powder is a fine powder of more than 600 mesh prepared by instantaneous pulverization method.

[0037] (4) Preparation and processing of seasonings: Weigh out 2 parts dried chili peppers, 4 parts ginger, 7 parts garlic and 5 parts carrots by weight and grind them into powder using a blender; Weigh out 4 parts dried wood ear fungus by weight, wash them with water, soak them and then grind them; Add 20 parts vegetable oil to a pot by weight, add dried chili peppers, ginger, garlic, carrots and wood ear fungus seasonings, heat and stir-fry for 2 minutes to obtain the stir-fried seasonings;

[0038] (5) Processing of finished product: Add 20 parts of vegetable oil and the above-prepared chicken skin fruit-sour porridge compound fermented product to the pot by weight, heat and stir-fry for 2 minutes; add the stir-fried seasonings, add 4 parts of white sugar and 5 parts of salt by weight, stir well, and remove from the pot.

[0039] (6) High-temperature sterilization and canning.

[0040] Example 2

[0041] This embodiment prepares a chicken skin fruit-sour porridge seasoning sauce that invigorates the spleen and improves appetite, specifically including the following steps:

[0042] (1) Preparation of sour porridge: Wash the rice, heat and cook it into cooked rice, and cool it; wash, dry and sterilize the newly purchased earthenware pot, add 65 parts of cooled rice and 20 parts of sour porridge starter; stir well, seal and ferment for 10 days in hot summer to obtain sour porridge for later use.

[0043] (2) Preparation of chicken skin fruit: Take fresh or frozen chicken skin fruit, remove the bad fruit, wash the good fruit with water, weigh 150 parts of chicken skin fruit according to weight and put them into a crusher, add 70 parts of cold water according to weight, crush to obtain chicken skin fruit juice for later use.

[0044] (3) Fermentation of chicken skin fruit-sour porridge: Take 70 parts of sour porridge by weight and put it into a sterilized earthenware jar. Then add chicken skin fruit juice, and add 3 parts of turmeric powder, 9 parts of coix seed powder and 4 parts of Guliao tea powder by weight. Stir well, seal, and ferment at 35℃ for 10 days to obtain chicken skin fruit-sour porridge compound fermented product. Guliao tea powder is a fine powder of more than 600 mesh prepared by instantaneous pulverization method.

[0045] (4) Preparation and processing of seasonings: Weigh out 3 parts dried chili peppers, 7 parts ginger, 9 parts garlic and 7 parts carrots by weight and grind them into powder using a blender; Weigh out 6 parts dried wood ear fungus by weight, wash them with water, soak them and then grind them; Add 25 parts vegetable oil to a pot by weight, add dried chili peppers, ginger, garlic, carrots and wood ear fungus seasonings, heat and stir-fry for 4 minutes to obtain the stir-fried seasonings;

[0046] (5) Processing of finished product: Add 25 parts of vegetable oil and the above-prepared chicken skin fruit-sour porridge compound fermented product to the pot by weight, heat and stir-fry for 3 minutes; add the stir-fried seasonings, add 6 parts of white sugar and 7 parts of salt by weight, stir well, and remove from the pot.

[0047] (6) High-temperature sterilization and canning.

[0048] Example 3

[0049] This embodiment prepares a chicken skin fruit-sour porridge seasoning sauce that invigorates the spleen and improves appetite, specifically including the following steps:

[0050] (1) Preparation of sour porridge: Wash the rice, heat and cook it into cooked rice, and cool it; wash, dry and disinfect the newly purchased earthenware pot, add 70 parts of cooled rice and 18 parts of sour porridge starter; stir well, and ferment for 30 days under sealed conditions and room temperature of about 25℃ to obtain sour porridge for later use.

[0051] (2) Preparation of chicken skin fruit: Take fresh or frozen chicken skin fruit, remove the bad fruit, wash the good fruit with water, weigh 160 parts of chicken skin fruit according to weight and put them into a crusher, add 80 parts of cold water according to weight, crush to obtain chicken skin fruit juice for later use.

[0052] (3) Fermentation of chicken skin fruit-sour porridge: Take 80 parts of sour porridge by weight and put it into a sterilized earthenware jar. Then add chicken skin fruit juice, and add 5 parts of turmeric powder, 15 parts of coix seed powder and 8 parts of Guliao tea powder by weight. Stir well, seal, and ferment at 41℃ for 2 days to obtain chicken skin fruit-sour porridge compound fermented product. Guliao tea powder is a fine powder of more than 600 mesh prepared by instantaneous pulverization method.

[0053] (4) Preparation and processing of seasonings: Weigh out 8 parts dried chili peppers, 10 parts ginger, 15 parts garlic and 10 parts carrots by weight and grind them into powder using a blender; Weigh out 10 parts dried wood ear fungus by weight, wash it with water, soak it and then grind it; Add 30 parts vegetable oil to a pot by weight, add dried chili peppers, ginger, garlic, carrots and wood ear fungus seasonings, heat and stir-fry for 5 minutes to obtain the stir-fried seasonings;

[0054] (5) Processing of finished product: Add 30 parts of vegetable oil and the above-prepared chicken skin fruit-sour porridge compound fermented product to the pot by weight, heat and stir-fry for 5 minutes; add the stir-fried seasonings, add 10 parts of white sugar and 11 parts of salt by weight, stir well, and remove from the pot.

[0055] (6) High-temperature sterilization and canning.

[0056] The chicken skin fruit-sour porridge seasoning sauce prepared in Examples 1-3 of this invention is green and healthy, without any artificial additives or preservatives. The seasoning sauce has a reddish-brown color, a fragrant aroma, a mellow and delicate taste, and is spicy with the refreshing sweetness of chicken skin fruit. It is delicious and appetizing, increases appetite, and regulates the spleen and stomach after consumption. It does not cause internal heat even with prolonged consumption. It has a significant regulatory effect on symptoms such as abdominal distension, indigestion, weak spleen and stomach, and diarrhea. The taste is so pleasant that it leaves a long-lasting and unforgettable aftertaste.

[0057] Typical treatment cases

[0058] Case 1: Ms. Su, female, 17 years old, experienced discomfort due to the oppressive summer weather and exam stress. Her symptoms included loss of appetite, indigestion, anorexia, and difficulty sleeping. This was attributed to qi stagnation caused by stress, leading to spleen and stomach weakness. After being recommended by someone, she consumed the seasoning sauce provided by this invention, either mixed with noodles, or supplemented with white porridge or rice, or eaten directly, 1-2 times daily. On the second day, her appetite improved, and she regained the desire to eat. After 3 days, her symptoms of indigestion, spleen and stomach weakness, and loss of appetite significantly improved, and her strength recovered. After 5 days, she returned to normal eating and sleeping habits.

[0059] Case 2: Ms. Wang, 28 years old, often had irregular eating habits due to long-term work, resulting in impaired gastrointestinal function. Her symptoms included intermittent stomach pain, mild vomiting, and loss of appetite. After being recommended by someone, she started using the seasoning sauce provided by this invention, either mixed with noodles, or supplemented with white porridge or rice, or eaten directly, 5-8 times a week. Her appetite improved, and she corrected her bad eating habits. After one month, the frequency of intermittent stomach pain gradually decreased until the stomach pain disappeared.

[0060] Case 3: Mr. Zhang, male, 20 years old, had a preference for cold and raw foods, and his spleen and stomach were imbalanced. His symptoms included obesity, abdominal distension, indigestion, and heaviness in his limbs. He consumed the seasoning sauce provided by this invention, either mixed with noodles, or supplemented with white porridge or rice, or eaten directly, 5-8 times a week. After one month, the cold and dampness in his body were eliminated, his spleen and stomach function improved, his stomach felt significantly more comfortable, and his body felt much lighter.

[0061] In developing this chicken skin fruit-sour porridge seasoning sauce, the applicant conducted numerous experiments to achieve a better taste and nutritional value. To demonstrate the advantages of this invention, some of the research methods are described below:

[0062] Comparative Example 1

[0063] This comparative example prepares a spleen-strengthening and appetite-stimulating chicken skin fruit-sour porridge seasoning sauce. The difference between this sauce and Example 2 is the addition of step (2) to "remove the kernels of the chicken skin fruit to obtain the pulp and peel." Specifically, fresh or frozen chicken skin fruit is taken, damaged fruit is removed, good fruit is washed with water, and the kernels are removed to obtain the pulp and peel. 160 parts of the pulp and peel are weighed and placed in a grinder, and 80 parts of cold water are added. The mixture is then ground to obtain chicken skin fruit juice for later use. Other steps are the same as in the example.

[0064] Comparative Example 2

[0065] This comparative example prepares a chicken skin fruit-sour porridge seasoning sauce that invigorates the spleen and improves appetite. The difference between this and Example 2 is that the sour porridge is replaced with ordinary cooked white porridge.

[0066] Comparative Example 3

[0067] This comparative example prepares a chicken skin fruit-sour porridge seasoning sauce that invigorates the spleen and improves appetite. The difference between this example and Example 2 is that 3g of yeast is used instead of yeast in the sour porridge.

[0068] When the seasoning sauces prepared in Examples 1-3 and Comparative Example 1 are stored at room temperature, the shelf life of Examples 1-3 can reach more than 12 months. After opening, the shelf life at room temperature can reach 3 months without separation or change of taste, and the microbial indicators are qualified. The shelf life of Comparative Example 1 is 2 months, and the shelf life after opening is 10 days. After 10 days, sour taste and mold appear.

[0069] The flavor of the sauces prepared in Examples 1-3 and Comparative Examples 2 and 3 was evaluated. The sauces prepared in Examples 1-3 had a refreshing and sweet taste with the flavor of chicken skin fruit and a sour and fragrant flavor. The sauces prepared in Comparative Examples 2 and 3 had a poor taste and some bitterness, which was due to the bitterness of the chicken skin fruit kernels not being removed.

[0070] The above description is a detailed description of the preferred embodiments of the present invention. However, the embodiments are not intended to limit the scope of the patent application of the present invention. All equivalent changes or modifications made under the technology described in the present invention should fall within the patent scope covered by the present invention.

Claims

1. A method for preparing a spleen-strengthening and appetite-stimulating chicken skin fruit-sour porridge seasoning sauce, characterized in that, After the whole fruit of the chicken skin fruit is made into juice, it is mixed with sour porridge, barley powder, turmeric powder and Guliao tea powder and fermented. Then seasonings are added to obtain the final product. Specifically, the following steps are included: (1) Preparation of sour porridge: Make sour porridge with rice and set aside; (2) Preparation of chicken skin juice: Take fresh or frozen chicken skin fruit, remove the bad fruit, wash the good fruit with water, weigh 140 to 160 parts of chicken skin fruit by weight and put them into a grinder, add 60 to 80 parts of cold water by weight, grind to obtain chicken skin juice for later use. (3) Fermentation of chicken skin fruit-sour porridge: Take 60-80 parts of sour porridge by weight and put it into a sterilized earthenware jar. Then add chicken skin fruit juice, and add 0.5-5 parts of turmeric powder, 8-15 parts of coix seed powder and 2-8 parts of Guliao tea powder by weight. Stir well, seal, and ferment at 25-41℃ for 2-20 days to obtain chicken skin fruit-sour porridge compound fermented product. (4) Preparation and processing of seasonings: Weigh out 2-8 parts of dried chili peppers, 4-10 parts of ginger, 7-15 parts of garlic, and 5-10 parts of carrots by weight and crush them separately; Weigh out 4-10 parts of dried wood ear fungus by weight, wash it with water, soak it until it expands, and then crush it; Add vegetable oil to a pot, add dried chili peppers, ginger, garlic, carrots, and wood ear fungus seasonings, heat and stir-fry for 2-5 minutes to obtain the stir-fried seasonings; (5) Processing of finished product: Add vegetable oil and the above-prepared chicken skin fruit-sour porridge compound fermented product to a pot, heat and stir-fry for 2-5 minutes; add the stir-fried seasonings, add 4-10 parts of white sugar and 5-11 parts of salt by weight, stir well, and remove from the pot. (6) High-temperature sterilization, then canning; The method for preparing sour porridge in step (1) is as follows: Wash the rice, heat and cook it into cooked rice, and cool it; wash, dry and disinfect the earthenware pot, add 60-70 parts of cooled rice, add 15-20 parts of sour porridge bacteria; stir evenly, ferment under sealed conditions for 10-40 days, and obtain sour porridge for later use. The vegetable oil added in steps (4) and (5) is 20 to 30 parts by weight; The Guliao tea powder is a fine powder of 600 mesh or finer, prepared by instantaneous pulverization.

2. The spleen-strengthening and appetite-stimulating chicken skin fruit-sour porridge seasoning sauce prepared by the method described in claim 1.