CN105266130A - Fragrant and sweet corn sauce with functions of reducing blood pressure and reducing blood lipid - Google Patents
Fragrant and sweet corn sauce with functions of reducing blood pressure and reducing blood lipid Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/16—Taste affecting agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
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Abstract
The invention provides a fragrant and sweet corn sauce with the functions of reducing blood pressure and reducing blood lipid, and relates to the technical field of food processing. The sauce is made by a special preparation method, corn is used as a main raw material, and other auxiliary materials including 15-20 parts of shelled corn, 5-10 parts of corn cobs, 3-5 parts of corn stigma, 10-15 parts of imperatae rhizoma, 8-10 parts of moss, 5-8 parts of mulberry leaves, 3-5 parts of chrysanthemums, 10-15 parts of soybeans, 8-10 parts of meat, 3-5 parts of fresh ginger, 3-5 parts of garlic, 3-5 parts of vegetable oil, 3-5 parts of table salt and 1 part of soaking fluid are added. The corn sauce not only has the taste of a traditional sauce but also has delicate fragrance and crisp nature of the corn, tastes crisp and refreshing, leaves a lingering fragrance in mouths, and enables people to enjoy endless aftertastes; besides, the corn sauce has the function of health preservation, and when people often eat the sauce, the effects of stimulating the appetite, invigorating the spleen, promoting digestion and preventing constipation can be achieved.
Description
Technical field:
The present invention relates to food processing technology field, be specifically related to a kind of fragrant and sweet corn sauce with hypotensive blood fat function.
Background technology:
Sauce is that the pasty state flavouring processed, it originates from China, has long history with things such as beans, wheat flour, fruit, meat or fishes and shrimps for primary raw material.Now, it is the sweet fermented flour sauce of primary raw material that the common tartar sauce of Chinese is divided into wheat flour, and is the large class of thick broad-bean sauce two of primary raw material with beans.With beans be wherein the thick broad-bean sauce of primary raw material in China as flavouring deeply by the liking of numerous people, along with the raising of people's living standard and quality of life, the mouthfeel of common sauce and the nutrition comprised, can not meet the demand of people, people start to pursue the sauce of more Jiamei's taste and the sauce of more Ensure Liquid health.
Corn, belong to grass family maize race Zea maize seed, formal name used at school maize, corn is commonly called as ear of maize, maize, maize, maize, extensively plant in China, corn have the laudatory title of life prolonging food, containing rich in protein, fat, vitamin, trace element, cellulose and polysaccharide etc., has the great potential of the high nutrition of exploitation, high biological function food.The main source of mankind's grain is not only by corn, become a kind of health food of hot topic, often come across on dining table, not only the iblet of corn is edible, corn ear, corn stigma are all extraordinary food materials, and corn ear and corn stigma have extraordinary effect to hypotensive, reducing blood lipid, often eat, effectively reduce blood pressure, blood fat, prevent the disease such as hypertension, high fat of blood.
Summary of the invention:
The invention provides a kind of fragrant and sweet corn sauce with hypotensive blood fat function, this sauce with iblet, corn ear and corn stigma for primary raw material, add other auxiliary material, be made through special preparation method, this corn sauce raw material is easy to get and cheapness, both there is the taste of traditional sauce, there is again the fragrant and sweet of corn, smell that A sweety scent assails the nostrils, taste fresh and crisp, left a lingering fragrance in one's mouth, enjoy endless aftertastes, this corn sauce also has health-preserving function simultaneously, and normal this sauce of food can effectively reduce blood pressure, blood fat, prevents the generation that hypertension, high fat of blood etc. are sick.
Technical problem to be solved by this invention adopts following technical scheme to realize:
Have a fragrant and sweet corn sauce for hypotensive blood fat function, it is characterized in that, described corn sauce is made up of the raw material of following component and proportioning:
Iblet 15-20 part, corn ear 5-10 part, corn stigma 3-5 part, lalang grass rhizome 10-15 part, moss 8-10 part, mulberry leaf 5-8 part, chrysanthemum 3-5 part, soya bean 10-15 part, meat 8-10 part, ginger 3-5 part, garlic 3-5 part, vegetable oil 3-5 part, salt 3-5 part, soak 1 part, described material matching together, the fragrant and sweet taste of corn sauce can be strengthened, and make corn sauce have the health-preserving function of hypotensive blood fat.
Described soak is made up of the raw material of following weight portion: distilled water 40-60 part, light soy sauce 10-15 part, light-coloured vinegar 8-10 part, salt 8-10 part, monosodium glutamate 6-8 part, hawthorn 2-5 part, tangerine peel 2-3 part, cassia seed 3-5 part, bighead atractylodes rhizome 2-4 part, spice 4-6 part, boil and form, by soak, strengthen the fragrant and sweet taste of corn sauce and open the health-preserving function of hypotensive blood fat.
Described spice is powdery, pulverized be mixed by bay 3g, pomegranate seed 3g, dried orange peel 3g, cape jasmine 1g, cloves 2g, tsaoko 1g, root of Dahurain angelica 1g, bark of eucommia 2g, ginger 1g, pepper 3g, Chinese prickly ash 2g, anistree 1g, fennel 1g, by spice, tart up youngster and health maintenance effect.
There is a preparation method for the fragrant and sweet corn sauce of hypotensive blood fat function, it is characterized in that following steps:
Raw material according to above-mentioned weight portion:
1) iblet, corn ear, corn stigma, lalang grass rhizome, moss, mulberry leaf, chrysanthemum is taken, after cleaning up, cross respectively boiling water scald, dry rear for subsequent use, the iblet of scalding through boiling water, corn ear, corn stigma, lalang grass rhizome, moss, mulberry leaf, chrysanthemum are not perishable, stand long storage, described corn ear is cut into the graininess of corn size;
2) take garlic, ginger, clean up, mince and granulate, add soak and soak 10-15 minute, increase mouthfeel and the nutritional labeling of soak;
3) iblet, corn ear, corn stigma, lalang grass rhizome, moss, mulberry leaf, chrysanthemum are put into together above-mentioned soak and soak 1-2 hour, strengthen the fragrant and sweet taste of corn sauce and open the health-preserving function of hypotensive blood fat;
4) soya bean, meat are cleaned up, soya bean crosses bubble and sends out, meat is cut into the meat cubelets of soya bean size, and meat cubelets are entered pot together with soya bean, adds the water of 2 times amount, vexed stewed 40-60 minute, add vegetable oil, salt and a small amount of not by the soak used in pot, cool for subsequent use after vexed stewed end, soya bean is vexed stewed with meat cubelets together with, both add the strong fragrance of soya bean and meat, in turn enhance nutritional labeling;
5) fetch earth burning or glass container, to clean up and after sterilizing, iblet in above-mentioned soak, corn ear, corn stigma, lalang grass rhizome, moss, mulberry leaf, chrysanthemum are poured in container together with soak, then add above-mentioned vexed stewed soya bean, meat cubelets pour in container together with the soup juice in pot, stir, sealing 10-15 days, after uncapping, i.e. obtained corn sauce.
Beneficial effect of the present invention is, a kind of fragrant and sweet corn sauce with hypotensive blood fat function is provided, this sauce with iblet, corn ear and corn stigma for primary raw material, add other auxiliary material, be made through special preparation method, this corn sauce raw material is easy to get and cheapness, both there is the taste of traditional sauce, there is again the fragrant and sweet of corn, smell that A sweety scent assails the nostrils, taste fresh and crisp, left a lingering fragrance in one's mouth, enjoy endless aftertastes, this corn sauce also has health-preserving function simultaneously, this sauce of normal food can effectively reduce blood pressure, blood fat, prevents the generation that hypertension, high fat of blood etc. are sick.
Detailed description of the invention:
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment one
Have a fragrant and sweet corn sauce for hypotensive blood fat function, it is characterized in that, described corn sauce is made up of the raw material of following component and proportioning:
Iblet 15 parts, corn ear 5 parts, corn stigma 3 parts, lalang grass rhizome 10 parts, 8 parts, moss, 5 parts, mulberry leaf, chrysanthemum 3 parts, soya bean 10 parts, meat 8 parts, 3 parts, ginger, 3 parts, garlic, vegetable oil 3 parts, salt 3 parts, soak 1 part.
Described soak is made up of the raw material of following weight portion: distilled water 40 parts, light soy sauce 10 parts, light-coloured vinegar 8 parts, salt 8 parts, monosodium glutamate 6 parts, hawthorn 2 parts, tangerine peel 2 parts, cassia seed 3 parts, the bighead atractylodes rhizome 2 parts, spice 4 parts, boil and form.
Described spice is powdery, pulverized be mixed by bay 3g, pomegranate seed 3g, dried orange peel 3g, cape jasmine 1g, cloves 2g, tsaoko 1g, root of Dahurain angelica 1g, bark of eucommia 2g, ginger 1g, pepper 3g, Chinese prickly ash 2g, anistree 1g, fennel 1g, by spice, tart up youngster and health maintenance effect.
There is a preparation method for the fragrant and sweet corn sauce of hypotensive blood fat function, it is characterized in that following steps:
Raw material according to above-mentioned weight portion:
1) iblet, corn ear, corn stigma, lalang grass rhizome, moss, mulberry leaf, chrysanthemum is taken, after cleaning up, cross respectively boiling water scald, dry rear for subsequent use, the iblet of scalding through boiling water, corn ear, corn stigma, lalang grass rhizome, moss, mulberry leaf, chrysanthemum are not perishable, stand long storage, described corn ear is cut into the graininess of corn size;
2) take garlic, ginger, clean up, mince and granulate, add soak and soak 10-15 minute;
3) iblet, corn ear, corn stigma, lalang grass rhizome, moss, mulberry leaf, chrysanthemum are put into together above-mentioned soak and soak 1-2 hour;
4) soya bean, meat are cleaned up, soya bean crosses bubble and sends out, and meat is cut into the meat cubelets of soya bean size, meat cubelets are entered pot together with soya bean, adds the water of 2 times amount, vexed stewed 40-60 minute, add vegetable oil, salt and a small amount of not by the soak used in pot, cool for subsequent use after vexed stewed end;
5) fetch earth burning or glass container, to clean up and after sterilizing, iblet in above-mentioned soak, corn ear, corn stigma, lalang grass rhizome, moss, mulberry leaf, chrysanthemum are poured in container together with soak, then add above-mentioned vexed stewed soya bean, meat cubelets pour in container together with the soup juice in pot, stir, sealing 10-15 days, after uncapping, i.e. obtained corn sauce.
Embodiment two
Have a fragrant and sweet corn sauce for hypotensive blood fat function, it is characterized in that, described corn sauce is made up of the raw material of following component and proportioning:
Iblet 18 parts, corn ear 8 parts, corn stigma 4 parts, lalang grass rhizome 13 parts, 9 parts, moss, 7 parts, mulberry leaf, chrysanthemum 4 parts, soya bean 13 parts, meat 9 parts, 4 parts, ginger, 4 parts, garlic, vegetable oil 4 parts, salt 4 parts, soak 1 part.
Described soak is made up of the raw material of following weight portion: distilled water 50 parts, light soy sauce 13 parts, light-coloured vinegar 9 parts, salt 9 parts, monosodium glutamate 7 parts, hawthorn 4 parts, tangerine peel 3 parts, cassia seed 4 parts, the bighead atractylodes rhizome 3 parts, spice 5 parts, boil and form.
Described spice is powdery, pulverized be mixed by bay 3g, pomegranate seed 3g, dried orange peel 3g, cape jasmine 1g, cloves 2g, tsaoko 1g, root of Dahurain angelica 1g, bark of eucommia 2g, ginger 1g, pepper 3g, Chinese prickly ash 2g, anistree 1g, fennel 1g, by spice, tart up youngster and health maintenance effect.
There is a preparation method for the fragrant and sweet corn sauce of hypotensive blood fat function, it is characterized in that following steps:
Raw material according to above-mentioned weight portion:
1) iblet, corn ear, corn stigma, lalang grass rhizome, moss, mulberry leaf, chrysanthemum is taken, after cleaning up, cross respectively boiling water scald, dry rear for subsequent use, the iblet of scalding through boiling water, corn ear, corn stigma, lalang grass rhizome, moss, mulberry leaf, chrysanthemum are not perishable, stand long storage, described corn ear is cut into the graininess of corn size;
2) take garlic, ginger, clean up, mince and granulate, add soak and soak 10-15 minute;
3) iblet, corn ear, corn stigma, lalang grass rhizome, moss, mulberry leaf, chrysanthemum are put into together above-mentioned soak and soak 1-2 hour;
4) soya bean, meat are cleaned up, soya bean crosses bubble and sends out, and meat is cut into the meat cubelets of soya bean size, meat cubelets are entered pot together with soya bean, adds the water of 2 times amount, vexed stewed 40-60 minute, add vegetable oil, salt and a small amount of not by the soak used in pot, cool for subsequent use after vexed stewed end;
5) fetch earth burning or glass container, to clean up and after sterilizing, iblet in above-mentioned soak, corn ear, corn stigma, lalang grass rhizome, moss, mulberry leaf, chrysanthemum are poured in container together with soak, then add above-mentioned vexed stewed soya bean, meat cubelets pour in container together with the soup juice in pot, stir, sealing 10-15 days, after uncapping, i.e. obtained corn sauce.
Embodiment three
Have a fragrant and sweet corn sauce for hypotensive blood fat function, it is characterized in that, described corn sauce is made up of the raw material of following component and proportioning:
Iblet 20 parts, corn ear 10 parts, corn stigma 5 parts, lalang grass rhizome 15 parts, 10 parts, moss, 8 parts, mulberry leaf, chrysanthemum 5 parts, soya bean 15 parts, meat 10 parts, 5 parts, ginger, 5 parts, garlic, vegetable oil 5 parts, salt 5 parts, soak 1 part.
Described soak is made up of the raw material of following weight portion: distilled water 60 parts, light soy sauce 15 parts, light-coloured vinegar 10 parts, salt 10 parts, monosodium glutamate 8 parts, hawthorn 5 parts, tangerine peel 3 parts, cassia seed 5 parts, the bighead atractylodes rhizome 4 parts, spice 6 parts, boil and form.
Described spice is powdery, pulverized be mixed by bay 3g, pomegranate seed 3g, dried orange peel 3g, cape jasmine 1g, cloves 2g, tsaoko 1g, root of Dahurain angelica 1g, bark of eucommia 2g, ginger 1g, pepper 3g, Chinese prickly ash 2g, anistree 1g, fennel 1g, by spice, tart up youngster and health maintenance effect.
There is a preparation method for the fragrant and sweet corn sauce of hypotensive blood fat function, it is characterized in that following steps:
Raw material according to above-mentioned weight portion:
1) iblet, corn ear, corn stigma, lalang grass rhizome, moss, mulberry leaf, chrysanthemum is taken, after cleaning up, cross respectively boiling water scald, dry rear for subsequent use, the iblet of scalding through boiling water, corn ear, corn stigma, lalang grass rhizome, moss, mulberry leaf, chrysanthemum are not perishable, stand long storage, described corn ear is cut into the graininess of corn size;
2) take garlic, ginger, clean up, mince and granulate, add soak and soak 10-15 minute;
3) iblet, corn ear, corn stigma, lalang grass rhizome, moss, mulberry leaf, chrysanthemum are put into together above-mentioned soak and soak 1-2 hour;
4) soya bean, meat are cleaned up, soya bean crosses bubble and sends out, and meat is cut into the meat cubelets of soya bean size, meat cubelets are entered pot together with soya bean, adds the water of 2 times amount, vexed stewed 40-60 minute, add vegetable oil, salt and a small amount of not by the soak used in pot, cool for subsequent use after vexed stewed end;
5) fetch earth burning or glass container, to clean up and after sterilizing, iblet in above-mentioned soak, corn ear, corn stigma, lalang grass rhizome, moss, mulberry leaf, chrysanthemum are poured in container together with soak, then add above-mentioned vexed stewed soya bean, meat cubelets pour in container together with the soup juice in pot, stir, sealing 10-15 days, after uncapping, i.e. obtained corn sauce.
Claims (4)
1. have a fragrant and sweet corn sauce for hypotensive blood fat function, it is characterized in that, described corn sauce is made up of the raw material of following component and proportioning:
Iblet 15-20 part, corn ear 5-10 part, corn stigma 3-5 part, lalang grass rhizome 10-15 part, moss 8-10 part, mulberry leaf 5-8 part, chrysanthemum 3-5 part, soya bean 10-15 part, meat 8-10 part, ginger 3-5 part, garlic 3-5 part, vegetable oil 3-5 part, salt 3-5 part, soak 1 part.
2. a kind of fragrant and sweet corn sauce with hypotensive blood fat function according to claim 1, it is characterized in that, described soak is made up of the raw material of following weight portion: distilled water 40-60 part, light soy sauce 10-15 part, light-coloured vinegar 8-10 part, salt 8-10 part, monosodium glutamate 6-8 part, hawthorn 2-5 part, tangerine peel 2-3 part, cassia seed 3-5 part, bighead atractylodes rhizome 2-4 part, spice 4-6 part, boil and form.
3. a kind of fragrant and sweet corn sauce with hypotensive blood fat function according to claim 2, it is characterized in that, described spice is powdery, is pulverized be mixed by bay 3g, pomegranate seed 3g, dried orange peel 3g, cape jasmine 1g, cloves 2g, tsaoko 1g, root of Dahurain angelica 1g, bark of eucommia 2g, ginger 1g, pepper 3g, Chinese prickly ash 2g, anistree 1g, fennel 1g.
4. there is a preparation method for the fragrant and sweet corn sauce of hypotensive blood fat function, it is characterized in that following steps:
Raw material according to above-mentioned weight portion:
1) iblet, corn ear, corn stigma, lalang grass rhizome, moss, mulberry leaf, chrysanthemum is taken, after cleaning up, cross respectively boiling water scald, dry rear for subsequent use, the iblet of scalding through boiling water, corn ear, corn stigma, lalang grass rhizome, moss, mulberry leaf, chrysanthemum are not perishable, stand long storage, described corn ear is cut into the graininess of corn size;
2) take garlic, ginger, clean up, mince and granulate, add soak and soak 10-15 minute;
3) iblet, corn ear, corn stigma, lalang grass rhizome, moss, mulberry leaf, chrysanthemum are put into together above-mentioned soak and soak 1-2 hour;
4) soya bean, meat are cleaned up, soya bean crosses bubble and sends out, and meat is cut into the meat cubelets of soya bean size, meat cubelets are entered pot together with soya bean, adds the water of 2 times amount, vexed stewed 40-60 minute, add vegetable oil, salt and a small amount of not by the soak used in pot, cool for subsequent use after vexed stewed end;
5) fetch earth burning or glass container, to clean up and after sterilizing, iblet in above-mentioned soak, corn ear, corn stigma, lalang grass rhizome, moss, mulberry leaf, chrysanthemum are poured in container together with soak, then add above-mentioned vexed stewed soya bean, meat cubelets pour in container together with the soup juice in pot, stir, sealing 10-15 days, after uncapping, i.e. obtained corn sauce.
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| CN201510671419.4A CN105266130A (en) | 2015-10-13 | 2015-10-13 | Fragrant and sweet corn sauce with functions of reducing blood pressure and reducing blood lipid |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106071831A (en) * | 2016-07-06 | 2016-11-09 | 许凤英 | One is replenished the calcium colour quartzite rice |
| CN107647262A (en) * | 2017-09-30 | 2018-02-02 | 青岛河澄知识产权有限公司 | A kind of instant purifies the blood corn ear |
| CN107647259A (en) * | 2017-09-30 | 2018-02-02 | 青岛河澄知识产权有限公司 | A kind of preparation method of mustard taste freshness-retaining corn |
| CN107647263A (en) * | 2017-09-30 | 2018-02-02 | 青岛河澄知识产权有限公司 | A kind of mustard taste freshness-retaining corn |
| CN107853587A (en) * | 2017-09-30 | 2018-03-30 | 青岛河澄知识产权有限公司 | A kind of preparation method of instant purifies the blood corn ear |
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| CN101375710A (en) * | 2008-09-29 | 2009-03-04 | 泰祥集团技术开发有限公司 | Fish skin catsup and method for producing the same |
| CN104921078A (en) * | 2015-05-26 | 2015-09-23 | 合肥市龙乐食品有限公司 | Chili sauce capable of reducing blood sugar and preparation method of chili sauce |
| CN104939125A (en) * | 2015-06-23 | 2015-09-30 | 郭亮 | Flavour edible meat paste and making method |
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| CN101375710A (en) * | 2008-09-29 | 2009-03-04 | 泰祥集团技术开发有限公司 | Fish skin catsup and method for producing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106071831A (en) * | 2016-07-06 | 2016-11-09 | 许凤英 | One is replenished the calcium colour quartzite rice |
| CN107647262A (en) * | 2017-09-30 | 2018-02-02 | 青岛河澄知识产权有限公司 | A kind of instant purifies the blood corn ear |
| CN107647259A (en) * | 2017-09-30 | 2018-02-02 | 青岛河澄知识产权有限公司 | A kind of preparation method of mustard taste freshness-retaining corn |
| CN107647263A (en) * | 2017-09-30 | 2018-02-02 | 青岛河澄知识产权有限公司 | A kind of mustard taste freshness-retaining corn |
| CN107853587A (en) * | 2017-09-30 | 2018-03-30 | 青岛河澄知识产权有限公司 | A kind of preparation method of instant purifies the blood corn ear |
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