CN106262709A - A kind of fermented type Fructus Capsici sauce of the kidney invigorating and essence nourishing - Google Patents
A kind of fermented type Fructus Capsici sauce of the kidney invigorating and essence nourishing Download PDFInfo
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- CN106262709A CN106262709A CN201610660311.XA CN201610660311A CN106262709A CN 106262709 A CN106262709 A CN 106262709A CN 201610660311 A CN201610660311 A CN 201610660311A CN 106262709 A CN106262709 A CN 106262709A
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- fructus
- fructus capsici
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 33
- 210000003734 kidney Anatomy 0.000 title claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- 210000000582 semen Anatomy 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 18
- 241000628997 Flos Species 0.000 claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 241000269795 Lateolabrax japonicus Species 0.000 claims abstract description 10
- 210000004185 liver Anatomy 0.000 claims abstract description 10
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims abstract description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 9
- 241000251468 Actinopterygii Species 0.000 claims abstract description 8
- 241000186660 Lactobacillus Species 0.000 claims abstract description 8
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 8
- 239000000049 pigment Substances 0.000 claims abstract description 8
- 239000006187 pill Substances 0.000 claims abstract description 8
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 241000192130 Leuconostoc mesenteroides Species 0.000 claims abstract description 6
- 239000003814 drug Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 244000046146 Pueraria lobata Species 0.000 claims description 8
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 241000005787 Cistanche Species 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 229940073490 sodium glutamate Drugs 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 235000012424 soybean oil Nutrition 0.000 claims description 6
- 239000003549 soybean oil Substances 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 235000015277 pork Nutrition 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 235000019082 Osmanthus Nutrition 0.000 claims 1
- 241000333181 Osmanthus Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 208000027418 Wounds and injury Diseases 0.000 abstract 1
- 230000006378 damage Effects 0.000 abstract 1
- 208000014674 injury Diseases 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 235000002566 Capsicum Nutrition 0.000 description 4
- 239000006002 Pepper Substances 0.000 description 4
- 241000722363 Piper Species 0.000 description 4
- 235000016761 Piper aduncum Nutrition 0.000 description 4
- 235000017804 Piper guineense Nutrition 0.000 description 4
- 235000008184 Piper nigrum Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 235000002710 Ilex cornuta Nutrition 0.000 description 1
- 241001310146 Ilex cornuta Species 0.000 description 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
Classifications
-
- 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The fermented type Fructus Capsici sauce of a kind of the kidney invigorating and essence nourishing, is made up of following raw material: towards sky Fructus Capsici 130 135, Leuconostoc mesenteroides fermentation liquid 34, Radix Puerariae 30 35, yeast mycopowder 12, lactobacillus powder 34, fructus zizaniae caduciflorae 10 15, Semen sojae atricolor 30 35, mature vinegar 50 60, Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) 30 35, Fructus Crataegi 8 10 etc.；The present invention, in order to reduce the nitrite injury to health, is especially added with the Flos Osmanthi Fragrantis pigment prepared by Flos Osmanthi Fragrantis, it is possible to effectively remove nitrite, improves the safety of Fructus Capsici sauce；Add special little fish pill, enrich protein and the nutrition of Fructus Capsici sauce, and have the effect of invigorating the liver and kidney, the Chinese medicine extract of the tonifying the kidney to consolidate the essence such as Radix Rehmanniae Preparata, Ba Ji, Fructus Lycii, Herba Epimedii of simultaneously arranging in pairs or groups so that the present invention has effect of good tonifying the kidney to consolidate the essence, nourishing the liver.
Description
Technical field
The present invention relates to the fermented type Fructus Capsici sauce of a kind of the kidney invigorating and essence nourishing, particularly relate to the fermented type Fructus Capsici of a kind of the kidney invigorating and essence nourishing
Beans and preparation method thereof.
Background technology
Fructus Capsici sauce is one most popular in people's traditional condiment, and it is in good taste, and taste is peppery, can whet the appetite, particularly
Some fermentation pepper sauces, have special local flavor, are loved by the people.Guo Lin, Meng Meng etc. deliver " inoculating lactic acid bacterium improve peppery
The research of green pepper beans local flavor " literary composition is mentioned, use Leuconostoc mesenteroides and lactic acid bacteria mixed fermentation Fructus Capsici to obtain fermentation pepper sauce,
Can shorten the fermentation period of Fructus Capsici sauce, and the local flavor of Fructus Capsici sauce can be made unique, bright in colour, good stability, peace
Full property is the highest.But traditional fermentation pepper sauce, its local flavor and health care are more single, the most more innovate, and
Having the generation of nitrite during making Fructus Capsici sauce unavoidably, nitrite is a kind of carcinogen, harmful,
More not having more health care, so, the process modification for fermentation pepper sauce is to be badly in need of.
Summary of the invention
Instant invention overcomes prior art not enough, it is provided that the fermented type Fructus Capsici sauce of a kind of the kidney invigorating and essence nourishing.
The present invention is achieved by the following technical solutions:
The fermented type Fructus Capsici sauce of a kind of the kidney invigorating and essence nourishing, is made up of following raw material: towards sky Fructus Capsici 130-135, the bright string of goldbeater's skin
Pearl fermented liquid 3-4, Radix Puerariae 30-35, yeast mycopowder 1-2, lactobacillus powder 3-4, fructus zizaniae caduciflorae 10-15, Semen sojae atricolor 30-35, mature vinegar 50-
60, Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) 30-35, Fructus Crataegi 8-10, green starch 20-25, pork liver soup 20-25, soybean oil be appropriate, Radix Rehmanniae Preparata 5-6, bar halberd 2-3,
Fructus Lycii 4-5, Herba Epimedii 2-3, Herba Cistanches 2-3, Semen Nigellae 1-2, Semen Maydis black mycopowder 1-2, milk powder 25-30, Flos Osmanthi Fragrantis 25-30,95%
Appropriate amount of ethanol, sucrose 40-50, Sal 50-55, sodium glutamate 7-8, water are appropriate.
A kind of preparation method of the fermented type Fructus Capsici sauce of the kidney invigorating and essence nourishing, including following technique:
(1) being cleaned by Flos Osmanthi Fragrantis, dry under the conditions of 80 DEG C, pulverize, cross 80 mesh sieves, 95% ethanol solution with 20 times mixes, stirring
Uniformly, at 60 DEG C, under the microwave condition of 600W, extract 6min, extract after terminating, extracting solution sucking filtration under vacuum, removal filter
Liquid, is centrifuged 15min in centrifuge under 3000r/min, evaporates, obtain Flos Osmanthi Fragrantis pigment standby under the conditions of 80 DEG C；
(2) being cleaned by Radix Puerariae, drain the water, pulverize after drying, cross 100 mesh sieves, mix making beating with the water of 10 times of quality, steaming and decocting 2 is little
It is cooled to room temperature time after, then by 6 layers of filtered through gauze, obtains kudzuvine root juice, standby；
(3) fructus zizaniae caduciflorae, Semen sojae atricolor are cleaned, be placed in container, pour mature vinegar into, seal brewed 10-15 days, take out fructus zizaniae caduciflorae, Semen sojae atricolor, be placed in
In steamer, cook, standby；
(4) Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) is cleaned, take its meat, blend, Fructus Crataegi is cleaned, take its sarcocarp, blend rear and Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) meat, green starch, pig
Liver soup merges, and adds appropriate water, is sufficiently stirred for mixing, makes the little fish pill of diameter 1cm after obtaining dough；Soybean oil is poured into
In Guo, pouring little fish pill after burn-out into, fry until done for oil, takes out standby；
(5) by Radix Rehmanniae Preparata, Ba Ji, Fructus Lycii, Herba Epimedii, Herba Cistanches, the Semen Nigellae water heating extraction of 5-10 times amount, filter,
Obtain Chinese medicine extraction liquid, spray-dried, obtain medicated powder standby；
(6) pulverizing will be placed in pulverizer towards sky Fructus Capsici soaking and washing, and take out and be placed in container, add Sal, add after mixing thoroughly
Add Leuconostoc mesenteroides fermentation liquid, sucrose, be again stirring for mixing, enter fermenting tank for fermentation, after fermenting 10 days, add kudzuvine root juice, milk
Powder, is sufficiently stirred for, and adds yeast mycopowder, lactobacillus powder, sodium glutamate, ferments 15-20 days after mixing thoroughly again, must mix and send out after mixing
Ferment Fructus Capsici sauce, is sufficiently stirred for, and pours Flos Osmanthi Fragrantis pigment into, be sufficiently stirred for after rolling, and stands 8-10 hour after mixing, removes nitrite
After Fructus Capsici sauce standby；
(7) merge step (3), (4), (5), (6) process the material obtained, be sufficiently stirred for, mix homogeneously, close after sterilizing
Package fills.
Compared with prior art, the invention have the advantage that
A kind of fermented type Fructus Capsici sauce of the kidney invigorating and essence nourishing of the present invention, by being prepared from carrying out fermentation towards sky Fructus Capsici, its color and luster
More bright-coloured, freshness improves, and stability is more preferable, during the fermentation, adds kudzuvine root juice and yeast powder, lactobacillus powder mixed fermentation
To completing, it is possible to shorten the fermentation period of Fructus Capsici sauce and the quality of Fructus Capsici sauce can be improved, it is possible to forming the intrinsic spy of Fructus Capsici
Different fragrance, the kudzuvine root juice of interpolation is under the fermentation of lactic acid and yeast, it is possible to form multiple fruital, it is possible to make Fructus Capsici sauce have with many
Different mouthfeels and fragrance, and there is certain health-caring function, the present invention is in order to reduce the nitrite wound to health
Evil, is especially added with the Flos Osmanthi Fragrantis pigment prepared by Flos Osmanthi Fragrantis, it is possible to effectively remove nitrite, improves the safety of Fructus Capsici sauce；Add
Special little fish pill, enriches protein and the nutrition of Fructus Capsici sauce, and has the effect of invigorating the liver and kidney, arrange in pairs or groups Radix Rehmanniae Preparata, Ba Ji, Chinese holly simultaneously
The Chinese medicine extract of the tonifying the kidney to consolidate the essence such as Qi, Herba Epimedii so that the present invention has effect of good tonifying the kidney to consolidate the essence, nourishing the liver.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
The fermented type Fructus Capsici sauce of a kind of the kidney invigorating and essence nourishing, is made up of following weight portion (Kg) raw material: towards sky Fructus Capsici 130, the bright string of goldbeater's skin
Pearl fermented liquid 3, Radix Puerariae 30, yeast mycopowder 1, lactobacillus powder 3, fructus zizaniae caduciflorae 10, Semen sojae atricolor 30, mature vinegar 50, Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) 30, Fructus Crataegi 8, Semen phaseoli radiati
Starch 20, pork liver soup 20, soybean oil are appropriate, Radix Rehmanniae Preparata 5, bar halberd 2, Fructus Lycii 4, Herba Epimedii 2, Herba Cistanches 2, Semen Nigellae 1, Semen Maydis
Black mycopowder 1, milk powder 25, Flos Osmanthi Fragrantis 25,95% appropriate amount of ethanol, sucrose 40, Sal 50, sodium glutamate 7, water are appropriate.
A kind of preparation method of the fermented type Fructus Capsici sauce of the kidney invigorating and essence nourishing, including following technique:
(1) being cleaned by Flos Osmanthi Fragrantis, dry under the conditions of 80 DEG C, pulverize, cross 80 mesh sieves, 95% ethanol solution with 20 times mixes, stirring
Uniformly, at 60 DEG C, under the microwave condition of 600W, extract 6min, extract after terminating, extracting solution sucking filtration under vacuum, removal filter
Liquid, is centrifuged 15min in centrifuge under 3000r/min, evaporates, obtain Flos Osmanthi Fragrantis pigment standby under the conditions of 80 DEG C；
(2) being cleaned by Radix Puerariae, drain the water, pulverize after drying, cross 100 mesh sieves, mix making beating with the water of 10 times of quality, steaming and decocting 2 is little
It is cooled to room temperature time after, then by 6 layers of filtered through gauze, obtains kudzuvine root juice, standby；
(3) fructus zizaniae caduciflorae, Semen sojae atricolor are cleaned, be placed in container, pour mature vinegar into, seal brewed 10 days, take out fructus zizaniae caduciflorae, Semen sojae atricolor, be placed in steaming
In Guo, cook, standby；
(4) Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) is cleaned, take its meat, blend, Fructus Crataegi is cleaned, take its sarcocarp, blend rear and Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) meat, green starch, pig
Liver soup merges, and adds appropriate water, is sufficiently stirred for mixing, makes the little fish pill of diameter 1cm after obtaining dough；Soybean oil is poured into
In Guo, pouring little fish pill after burn-out into, fry until done for oil, takes out standby；
(5) by Radix Rehmanniae Preparata, Ba Ji, Fructus Lycii, Herba Epimedii, Herba Cistanches, the Semen Nigellae water heating extraction of 5 times amount, filter, in obtaining
Medicament extracting solution, spray-dried, obtain medicated powder standby；
(6) pulverizing will be placed in pulverizer towards sky Fructus Capsici soaking and washing, and take out and be placed in container, add Sal, add after mixing thoroughly
Add Leuconostoc mesenteroides fermentation liquid, sucrose, be again stirring for mixing, enter fermenting tank for fermentation, after fermenting 10 days, add kudzuvine root juice, milk
Powder, is sufficiently stirred for, and adds yeast mycopowder, lactobacillus powder, sodium glutamate, ferment 15 days again, obtain mixed fermentation after mixing thoroughly after mixing
Fructus Capsici sauce, is sufficiently stirred for, and pours Flos Osmanthi Fragrantis pigment into, be sufficiently stirred for after rolling, and stands 8 hours after mixing, obtains after removing nitrite
Fructus Capsici sauce is standby；
(7) merge step (3), (4), (5), (6) process the material obtained, be sufficiently stirred for, mix homogeneously, close after sterilizing
Package fills.
Claims (2)
1. the fermented type Fructus Capsici sauce of a kidney invigorating and essence nourishing, it is characterised in that be made up of following raw material: towards sky Fructus Capsici 130-
135, Leuconostoc mesenteroides fermentation liquid 3-4, Radix Puerariae 30-35, yeast mycopowder 1-2, lactobacillus powder 3-4, fructus zizaniae caduciflorae 10-15, Semen sojae atricolor 30-
35, mature vinegar 50-60, Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) 30-35, Fructus Crataegi 8-10, green starch 20-25, pork liver soup 20-25, soybean oil be appropriate, Radix Rehmanniae Preparata 5-
6, bar halberd 2-3, Fructus Lycii 4-5, Herba Epimedii 2-3, Herba Cistanches 2-3, Semen Nigellae 1-2, Semen Maydis black mycopowder 1-2, milk powder 25-30, osmanthus
Flower 25-30,95% appropriate amount of ethanol, sucrose 40-50, Sal 50-55, sodium glutamate 7-8, water are appropriate.
The preparation method of the fermented type Fructus Capsici sauce of a kind of the kidney invigorating and essence nourishing the most as claimed in claim 1, it is characterised in that include with
Lower technique:
(1) being cleaned by Flos Osmanthi Fragrantis, dry under the conditions of 80 DEG C, pulverize, cross 80 mesh sieves, 95% ethanol solution with 20 times mixes, stirring
Uniformly, at 60 DEG C, under the microwave condition of 600W, extract 6min, extract after terminating, extracting solution sucking filtration under vacuum, removal filter
Liquid, is centrifuged 15min in centrifuge under 3000r/min, evaporates, obtain Flos Osmanthi Fragrantis pigment standby under the conditions of 80 DEG C；
(2) being cleaned by Radix Puerariae, drain the water, pulverize after drying, cross 100 mesh sieves, mix making beating with the water of 10 times of quality, steaming and decocting 2 is little
It is cooled to room temperature time after, then by 6 layers of filtered through gauze, obtains kudzuvine root juice, standby；
(3) fructus zizaniae caduciflorae, Semen sojae atricolor are cleaned, be placed in container, pour mature vinegar into, seal brewed 10-15 days, take out fructus zizaniae caduciflorae, Semen sojae atricolor, be placed in
In steamer, cook, standby；
(4) Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) is cleaned, take its meat, blend, Fructus Crataegi is cleaned, take its sarcocarp, blend rear and Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) meat, green starch, pig
Liver soup merges, and adds appropriate water, is sufficiently stirred for mixing, makes the little fish pill of diameter 1cm after obtaining dough；Soybean oil is poured into
In Guo, pouring little fish pill after burn-out into, fry until done for oil, takes out standby；
(5) by Radix Rehmanniae Preparata, Ba Ji, Fructus Lycii, Herba Epimedii, Herba Cistanches, the Semen Nigellae water heating extraction of 5-10 times amount, filter,
Obtain Chinese medicine extraction liquid, spray-dried, obtain medicated powder standby；
(6) pulverizing will be placed in pulverizer towards sky Fructus Capsici soaking and washing, and take out and be placed in container, add Sal, add after mixing thoroughly
Add Leuconostoc mesenteroides fermentation liquid, sucrose, be again stirring for mixing, enter fermenting tank for fermentation, after fermenting 10 days, add kudzuvine root juice, milk
Powder, is sufficiently stirred for, and adds yeast mycopowder, lactobacillus powder, sodium glutamate, ferments 15-20 days after mixing thoroughly again, must mix and send out after mixing
Ferment Fructus Capsici sauce, is sufficiently stirred for, and pours Flos Osmanthi Fragrantis pigment into, be sufficiently stirred for after rolling, and stands 8-10 hour after mixing, removes nitrite
After Fructus Capsici sauce standby；
(7) merge step (3), (4), (5), (6) process the material obtained, be sufficiently stirred for, mix homogeneously, close after sterilizing
Package fills.
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|---|---|---|---|---|
| CN102652558A (en) * | 2012-03-15 | 2012-09-05 | 陈其钢 | Chili sauce produced by fermentation of pure lactic acid bacteria and production method for chili sauce |
| CN103005389A (en) * | 2013-01-09 | 2013-04-03 | 宁夏沙湖清真食品有限公司 | Medlar chilli hot and spicy sauce and preparation method thereof |
| CN103989141A (en) * | 2014-04-21 | 2014-08-20 | 和县鸡笼山调味品有限责任公司 | Healthy chilli sauce and preparation method thereof |
| CN104719868A (en) * | 2015-03-31 | 2015-06-24 | 马鞍山市十月丰食品有限公司 | Qi-regulating and liver-tonifying delicious chilli sauce and preparation method thereof |
| CN105455104A (en) * | 2015-12-03 | 2016-04-06 | 广州聚注专利研发有限公司 | Chili sauce free from causing excessive internal heat and preparation method of chili sauce |
-
2016
- 2016-08-12 CN CN201610660311.XA patent/CN106262709A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102652558A (en) * | 2012-03-15 | 2012-09-05 | 陈其钢 | Chili sauce produced by fermentation of pure lactic acid bacteria and production method for chili sauce |
| CN103005389A (en) * | 2013-01-09 | 2013-04-03 | 宁夏沙湖清真食品有限公司 | Medlar chilli hot and spicy sauce and preparation method thereof |
| CN103989141A (en) * | 2014-04-21 | 2014-08-20 | 和县鸡笼山调味品有限责任公司 | Healthy chilli sauce and preparation method thereof |
| CN104719868A (en) * | 2015-03-31 | 2015-06-24 | 马鞍山市十月丰食品有限公司 | Qi-regulating and liver-tonifying delicious chilli sauce and preparation method thereof |
| CN105455104A (en) * | 2015-12-03 | 2016-04-06 | 广州聚注专利研发有限公司 | Chili sauce free from causing excessive internal heat and preparation method of chili sauce |
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Application publication date: 20170104 |