CN107411036A - A kind of characteristic nutrition thick chilli sauce - Google Patents
A kind of characteristic nutrition thick chilli sauce Download PDFInfo
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- CN107411036A CN107411036A CN201710344270.8A CN201710344270A CN107411036A CN 107411036 A CN107411036 A CN 107411036A CN 201710344270 A CN201710344270 A CN 201710344270A CN 107411036 A CN107411036 A CN 107411036A
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- thick chilli
- chilli sauce
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 63
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 29
- 230000035764 nutrition Effects 0.000 title claims abstract description 29
- 240000004160 Capsicum annuum Species 0.000 title 1
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 72
- 239000002994 raw material Substances 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 240000002234 Allium sativum Species 0.000 claims abstract description 19
- 235000010426 Sambucus chinensis Nutrition 0.000 claims abstract description 19
- 240000006322 Sambucus chinensis Species 0.000 claims abstract description 19
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- 235000004611 garlic Nutrition 0.000 claims abstract description 19
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
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- 208000019622 heart disease Diseases 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- FDZZZRQASAIRJF-UHFFFAOYSA-M malachite green Chemical compound [Cl-].C1=CC(N(C)C)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](C)C)C=C1 FDZZZRQASAIRJF-UHFFFAOYSA-M 0.000 description 1
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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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/41—Pediococcus
- A23V2400/413—Acidilactici
Abstract
The present invention relates to a kind of characteristic nutrition thick chilli sauce, the thick chilli sauce is made up of following raw material：The 240g of bright red hot pepper 180, the 4g of lactobacillus bulgaricus 2, the 8g of bafillus natto 4, the 4g of Pediococcus acidilactici 2, the 7g of Sambucus chinensis 4,5 9g of radish, the 8g of yncaria stem with hooks 4, the 21g of salt 16, the 11g of ginger 7, the 15g of garlic 11, the 7g of pennywort 3, the 6g of centella 3, the 7g of Longtube Ground Ivy Herb 4, the 9g of ostreae testa pulverata 5, appropriate amount of water；Not only taste enriches the made thick chilli sauce of the present invention, and vdiverse in function；Thick chilli sauce is produced using microbial fermentations such as Pediococcus acidilacticis, the effect of beneficiating ingredient in capsicum can be given full play to, mutual compatibility between promotion other compositions is also beneficial to, is reduced blood pressure in addition, this product also has, improve memory and other effects, it is wide to be applicable crowd.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of characteristic nutrition thick chilli sauce.
Background technology
Vitamin C is rich in capsicum, vitamin C can control heart disease and coronary sclerosis, reduce cholesterol.Capsicum
Sauce is flavouring relatively common on dining table, and there is different lacol flavor thick chilli sauce in each area, and general preparation method is all will be peppery
Green pepper puts pot into, and non-refuelling stir-fries, and is crushed into powder, and adds the condiment such as ginger, garlic, vinegar, then add salt to pickle a period of time.Capsicum
Sauce is increasingly becoming the appetizing food liked in people's daily life, nutritious, has increase appetite, strengthening the spleen and stomach, wind-damp dispelling
Effect.At present, free radical has turned into one of study hotspot in field of biology, relevant with deepening continuously for research level
The report that training influences on Radical Metabolism and antioxidant system is a lot, under normal physiological conditions, in body freely
During the generation of base is in a dynamic equilibrium with removing, be stored with enough antioxidants in vivo remove free radical and
The generation of active oxygen is resisted, will not typically receive damage in vivo；When strenuous exercise, the increasing generated drastically of interior free yl
Add, the speed that endogenous antioxidant removes free radical substantially slows down, and superfluous free radical can cause pay-as-you-go operation unbalance.
For obtaining a kind of health-care chili sauce and its preparation side in patent application CN103494176A disclosed in China
Method, using Radix Angelicae Sinensis, Chinese yam, wine, glossy privet, the fleece-flower root, the fruit of Chinese wolfberry, wine-prepared fructus corni, ganoderma lucidum, purple leaf ginseng, tartary buckwheat tea, garlic, onion, sweet tea
Taste agent, citric acid, chilli, ginger, soya sauce, chickens' extract, five-spice powder, vinegar, oil, salt are raw material, by selection, cleaning,
Dry, the step such as powder processed has produced a kind of health-care chili sauce, the product of the invention have whet the appetite, strengthening the spleen and stomach, wind-damp dispelling,
Antipyretic-antalgic, prevent canceration the effect of.It is peppery for obtaining a kind of bean dregs in patent application CN103300346B disclosed in China
Green pepper sauce and preparation method thereof, using pimiento, bean dregs, olive leaf, sunflower seeds, Fu Ling, rhizoma alismatis, coix seed, waxgourd peel, corn
Palpus, Asiatic plantain, pink, dandelion, the fruit of summer cypress, Chinese chestnut leaf are raw material, and preparation technology is simple and environmentally-friendly, add and make the useless of bean curd
Product, but very nutritious bean dregs, then add some traditional Chinese medicine ingredients, have clearing damp and promoting diuresis effect, finally with various condiment
Make, enrich the taste of thick chilli sauce.
Although the made thick chilli sauce of currently available technology can whet the appetite, Appetizing spleen-tonifying, all contain in chickens' extract, soya sauce
A variety of chemical compositions, unfavorable to health rich in preservative, made thick chilli sauce taste is single, and function is single, is applicable crowd
It is few, using simple frying production method, it is impossible to give full play to the useful component in capsicum.
The content of the invention
For above-mentioned problem, the present invention proposes a kind of characteristic nutrition thick chilli sauce.The made thick chilli sauce of the present invention is not
It is vdiverse in function containing the chemical compositions such as preservative, multiple tastes.The present invention produces capsicum using microbial fermentations such as Pediococcus acidilacticis
Sauce, the effect of beneficiating ingredient in capsicum can be given full play to, mutual compatibility between promotion other compositions is also beneficial to, in addition, this production
Product, which also have, to reduce blood pressure, and improves memory and other effects, it is wide to be applicable crowd.
In order to realize above-mentioned purpose, the present invention uses following technical scheme：
A kind of characteristic nutrition thick chilli sauce, it is made up of following parts by weight raw material：Bright red hot pepper 180-240g, bulgarian milk
Bacillus 2-4g, bafillus natto 4-8g, Pediococcus acidilactici 2-4g, Sambucus chinensis 4-7g, the sub- 5-9g of radish, yncaria stem with hooks 4-8g, salt 16-
21g, ginger 7-11g, garlic 11-15g, pennywort 3-7g, centella 3-6g, Longtube Ground Ivy Herb 4-7g, ostreae testa pulverata 5-9g, appropriate amount of water.
Preferably, the thick chilli sauce, it is made up of following parts by weight raw material：Bright red hot pepper 200-240g, bulgarian milk bar
Bacterium 3-4g, bafillus natto 5-8g, Pediococcus acidilactici 3-4g, Sambucus chinensis 5-7g, the sub- 6-9g of radish, yncaria stem with hooks 5-8g, salt 17-21g,
Ginger 8-11g, garlic 12-15g, pennywort 4-7g, centella 4-6g, Longtube Ground Ivy Herb 5-7g, ostreae testa pulverata 6-9g, appropriate amount of water.
Preferably, the thick chilli sauce, preparation method include the following steps：
(1) by bright red hot pepper, ginger, garlic cleaning and chopping, wait oily heat to be put into afterwards in pot and add salt stir-frying, after stir-frying
Take out；
(2) yncaria stem with hooks, radish, Sambucus chinensis are cleaned, drained the water, put temperature into as 25 DEG C, rotating speed is 200r/min grinding
100 mesh sieves are crushed in machine, are then placed in container, the ethanol of the quality such as addition and raw material, put 50 DEG C after stirring into
A period of time is extracted in heater box, takes extract solution；
(3) pennywort, centella, Longtube Ground Ivy Herb are cleaned, as in pot, adding the decocting of ten times of raw material to boil, reduced to moisture
For original 1/8th, filter to get filtrate；
(4) filtrate obtained by extract solution obtained by (2) and (3) is mixed and is heated to 80 DEG C of removing ethanol, subsequent ultraviolet sterilization
Handle 10min；
(5) surplus stock and (1), (4) products therefrom are put into together in the fermentation tank that temperature is 30 DEG C, addition and three
The equal water of quality sum is sufficiently stirred, and is well mixed, and fermentation a period of time, then sterilizing, obtains characteristic nutrition thick chilli sauce.
Preferably, the power of heater box is 700W in step (2).
Preferably, extraction time is 30min in step (2).
Preferably, fermentation time is 5 days in step (5).
Using above-mentioned technical scheme, the beneficial effects of the invention are as follows：Yncaria stem with hooks, radish, Sambucus chinensis three's extract compatibility,
The ability of hypotensive can be significantly improved, improves protection inner skin cell function, produces cooperative effect, enrich the medicinal of thick chilli sauce
Function；In addition, mating reaction between yncaria stem with hooks and oyster be present, can be used for treating cloudy unsaturated vapor, endogenous deficient wind；Bulgarian milk
Bacillus, bafillus natto, Pediococcus acidilactici three's mating reaction, combined ferment, can dramatically increase viable count, promote peppery
The conversion of polysaccharide and cellulose in green pepper, so as to improve ferment effect, enhance the mouthfeel and nutritive value of thick chilli sauce；It is recklessly
Sui, centella, Longtube Ground Ivy Herb three's compatibility, it can strengthen and suppress amyloid-beta deposition, improve synaptic plasticity GAP-associated protein GAP
Expression, with oyster with eat, supplement zinc to human body in time, the thick chilli sauce of making, be advantageous to growing for child, improve
The applicable crowd of thick chilli sauce；Fermentation time is set to 5 days, production cost can be caused to increase if fermentation time is long, and can cause
Made thick chilli sauce acidity increase, tissue is soft rotten, loses edibility and nutritive value, fermentation time is too short then can be because of fermentation not
Fully aggravate thick chilli sauce life pungent；
Embodiment is handed over flat
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below in conjunction with the embodiment of the present invention,
Technical scheme in the embodiment of the present invention is clearly and completely described.Based on embodiments of the invention, the common skill in this area
The every other embodiment that art personnel are obtained under the premise of creative work is not made, belong to the model that the present invention protects
Enclose.
Embodiment 1：
A kind of characteristic nutrition thick chilli sauce, it is made up of following parts by weight raw material：Bright red hot pepper 180g, lactobacillus bulgaricus
2g, bafillus natto 4g, Pediococcus acidilactici 2g, Sambucus chinensis 4g, the sub- 5g of radish, yncaria stem with hooks 4g, salt 16g, ginger 7g, garlic 11g, day
Coriandrum 3g, centella 3g, Longtube Ground Ivy Herb 4g, ostreae testa pulverata 5g, appropriate amount of water.
A kind of characteristic nutrition thick chilli sauce, its preparation method include the following steps：
(1) by bright red hot pepper, ginger, garlic cleaning and chopping, wait oily heat to be put into afterwards in pot and add salt stir-frying, after stir-frying
Take out；
(2) yncaria stem with hooks, radish, Sambucus chinensis are cleaned, drained the water, put temperature into as 25 DEG C, rotating speed is 200r/min grinding
100 mesh sieves are crushed in machine, are then placed in container, the ethanol of the quality such as addition and raw material, putting temperature into after stirring is
30min is extracted in the heater box that 50 DEG C of power are 700W, takes extract solution；
(3) pennywort, centella, Longtube Ground Ivy Herb are cleaned, as in pot, adding the decocting of ten times of raw material to boil, reduced to moisture
For original 1/8th, filter to get filtrate；
(4) filtrate obtained by extract solution obtained by (2) and (3) is mixed and is heated to 80 DEG C of removing ethanol, subsequent ultraviolet sterilization
Handle 10min；
(5) surplus stock and (1), (4) products therefrom are put into together in the fermentation tank that temperature is 30 DEG C, addition and three
The equal water of quality sum is sufficiently stirred, and is well mixed, and is fermented 5 days, and then sterilizing, obtains characteristic nutrition thick chilli sauce sauce.
Embodiment 2：
A kind of characteristic nutrition thick chilli sauce, it is made up of following parts by weight raw material：Bright red hot pepper 240g, lactobacillus bulgaricus
4g, bafillus natto 8g, Pediococcus acidilactici 4g, Sambucus chinensis 7g, the sub- 9g of radish, yncaria stem with hooks 8g, salt 21g, ginger 11g, garlic 15g,
Pennywort 7g, centella 6g, Longtube Ground Ivy Herb 7g, ostreae testa pulverata 9g, appropriate amount of water.
A kind of characteristic nutrition thick chilli sauce, its preparation method include the following steps：
(1) by bright red hot pepper, ginger, garlic cleaning and chopping, wait oily heat to be put into afterwards in pot and add salt stir-frying, after stir-frying
Take out；
(2) yncaria stem with hooks, radish, Sambucus chinensis are cleaned, drained the water, put temperature into as 25 DEG C, rotating speed is 200r/min grinding
100 mesh sieves are crushed in machine, are then placed in container, the ethanol of the quality such as addition and raw material, putting temperature into after stirring is
30min is extracted in the heater box that 50 DEG C of power are 700W, takes extract solution；
(3) pennywort, centella, Longtube Ground Ivy Herb are cleaned, as in pot, adding the decocting of ten times of raw material to boil, reduced to moisture
For original 1/8th, filter to get filtrate；
(4) filtrate obtained by extract solution obtained by (2) and (3) is mixed and is heated to 80 DEG C of removing ethanol, subsequent ultraviolet sterilization
Handle 10min；
(5) surplus stock and (1), (4) products therefrom are put into together in the fermentation tank that temperature is 30 DEG C, addition and three
The equal water of quality sum is sufficiently stirred, and is well mixed, and is fermented 5 days, and then sterilizing, obtains characteristic nutrition thick chilli sauce sauce.
Embodiment 3：
A kind of characteristic nutrition thick chilli sauce, it is made up of following parts by weight raw material：Bright red hot pepper 200g, lactobacillus bulgaricus
3g, bafillus natto 5g, Pediococcus acidilactici 3g, Sambucus chinensis 5g, the sub- 6g of radish, yncaria stem with hooks 5g, salt 17g, ginger 8g, garlic 12g, day
Coriandrum 4g, centella 4g, Longtube Ground Ivy Herb 5g, ostreae testa pulverata 6g, appropriate amount of water.
A kind of characteristic nutrition thick chilli sauce, its preparation method include the following steps：
(1) by bright red hot pepper, ginger, garlic cleaning and chopping, wait oily heat to be put into afterwards in pot and add salt stir-frying, after stir-frying
Take out；
(2) yncaria stem with hooks, radish, Sambucus chinensis are cleaned, drained the water, put temperature into as 25 DEG C, rotating speed is 200r/min grinding
100 mesh sieves are crushed in machine, are then placed in container, the ethanol of the quality such as addition and raw material, putting temperature into after stirring is
30min is extracted in the heater box that 50 DEG C of power are 700W, takes extract solution；
(3) pennywort, centella, Longtube Ground Ivy Herb are cleaned, as in pot, adding the decocting of ten times of raw material to boil, reduced to moisture
For original 1/8th, filter to get filtrate；
(4) filtrate obtained by extract solution obtained by (2) and (3) is mixed and is heated to 80 DEG C of removing ethanol, subsequent ultraviolet sterilization
Handle 10min；
(5) surplus stock and (1), (4) products therefrom are put into together in the fermentation tank that temperature is 30 DEG C, addition and three
The equal water of quality sum is sufficiently stirred, and is well mixed, and is fermented 5 days, and then sterilizing, obtains characteristic nutrition thick chilli sauce sauce.
Embodiment 4：
A kind of characteristic nutrition thick chilli sauce, it is made up of following parts by weight raw material：Bright red hot pepper 210g, lactobacillus bulgaricus
3g, bafillus natto 6g, Pediococcus acidilactici 3g, Sambucus chinensis 6g, the sub- 7g of radish, yncaria stem with hooks 6g, salt 18g, ginger 9g, garlic 13g, day
Coriandrum 5g, centella 5g, Longtube Ground Ivy Herb 6g, ostreae testa pulverata 7g, appropriate amount of water.
A kind of characteristic nutrition thick chilli sauce, its preparation method include the following steps：
(1) by bright red hot pepper, ginger, garlic cleaning and chopping, wait oily heat to be put into afterwards in pot and add salt stir-frying, after stir-frying
Take out；
(2) yncaria stem with hooks, radish, Sambucus chinensis are cleaned, drained the water, put temperature into as 25 DEG C, rotating speed is 200r/min grinding
100 mesh sieves are crushed in machine, are then placed in container, the ethanol of the quality such as addition and raw material, putting temperature into after stirring is
30min is extracted in the heater box that 50 DEG C of power are 700W, takes extract solution；
(3) pennywort, centella, Longtube Ground Ivy Herb are cleaned, as in pot, adding the decocting of ten times of raw material to boil, reduced to moisture
For original 1/8th, filter to get filtrate；
(4) filtrate obtained by extract solution obtained by (2) and (3) is mixed and is heated to 80 DEG C of removing ethanol, subsequent ultraviolet sterilization
Handle 10min；
(5) surplus stock and (1), (4) products therefrom are put into together in the fermentation tank that temperature is 30 DEG C, addition and three
The equal water of quality sum is sufficiently stirred, and is well mixed, and is fermented 5 days, and then sterilizing, obtains characteristic nutrition thick chilli sauce sauce.
Embodiment 5：
A kind of characteristic nutrition thick chilli sauce, it is made up of following parts by weight raw material：Bright red hot pepper 220g, lactobacillus bulgaricus
4g, bafillus natto 7g, Pediococcus acidilactici 4g, Sambucus chinensis 7g, the sub- 8g of radish, yncaria stem with hooks 7g, salt 20g, ginger 10g, garlic 14g,
Pennywort 6g, centella 5g, Longtube Ground Ivy Herb 6g, ostreae testa pulverata 8g, appropriate amount of water.
A kind of characteristic nutrition thick chilli sauce, its preparation method include the following steps：
(1) by bright red hot pepper, ginger, garlic cleaning and chopping, wait oily heat to be put into afterwards in pot and add salt stir-frying, after stir-frying
Take out；
(2) yncaria stem with hooks, radish, Sambucus chinensis are cleaned, drained the water, put temperature into as 25 DEG C, rotating speed is 200r/min grinding
100 mesh sieves are crushed in machine, are then placed in container, the ethanol of the quality such as addition and raw material, putting temperature into after stirring is
30min is extracted in the heater box that 50 DEG C of power are 700W, takes extract solution；
(3) pennywort, centella, Longtube Ground Ivy Herb are cleaned, as in pot, adding the decocting of ten times of raw material to boil, reduced to moisture
For original 1/8th, filter to get filtrate；
(4) filtrate obtained by extract solution obtained by (2) and (3) is mixed and is heated to 80 DEG C of removing ethanol, subsequent ultraviolet sterilization
Handle 10min；
(5) surplus stock and (1), (4) products therefrom are put into together in the fermentation tank that temperature is 30 DEG C, addition and three
The equal water of quality sum is sufficiently stirred, and is well mixed, and is fermented 5 days, and then sterilizing, obtains characteristic nutrition thick chilli sauce sauce.
Product in thick chilli sauce and market in the embodiment of the present invention is done into performance test to hypertension mouse, it tests knot
Fruit is as follows：
Reference examples are the thick chilli sauce of addition yncaria stem with hooks, radish and Sambucus chinensis combination, and this product is made peppery as can be seen from the above table
Green pepper sauce is compared with thick chilli sauce common in market, although with the addition of the compositions such as yncaria stem with hooks, blood pressure lowering effect is still not as the present invention；This
Invention to improve vWF in mice serum, ET-1, A β effect it is more obvious, the effect of reducing blood pressure, is more preferable, suppresses beta amyloid
Proteinosis effect becomes apparent from, and improves the expression of synaptic plasticity GAP-associated protein GAP, and then improve ability of learning and memory.Thus may be used
To find out, this product is in addition to multiple tastes, also with good practicality, the effect of enriching thick chilli sauce, is worthy to be popularized.
Above example is only to illustrate the technical scheme of type of the present invention, rather than its limitations；Although with reference to foregoing implementation
Type of the present invention is described in detail example, it will be understood by those within the art that：It still can be to foregoing each
Technical scheme described in embodiment is modified, or carries out equivalent substitution to which part technical characteristic；And these are changed
Or replace, the essence of appropriate technical solution is departed from the spirit and scope of each embodiment technical scheme of type of the present invention.
Claims (6)
1. a kind of characteristic nutrition thick chilli sauce, it is characterised in that be made up of following parts by weight raw material：Bright red hot pepper 180-240g,
Lactobacillus bulgaricus 2-4g, bafillus natto 4-8g, Pediococcus acidilactici 2-4g, Sambucus chinensis 4-7g, the sub- 5-9g of radish, yncaria stem with hooks 4-
8g, salt 16-21g, ginger 7-11g, garlic 11-15g, pennywort 3-7g, centella 3-6g, Longtube Ground Ivy Herb 4-7g, ostreae testa pulverata 5-9g,
Appropriate amount of water.
2. characteristic nutrition thick chilli sauce according to claim 1, it is characterised in that be made up of following parts by weight raw material：It is fresh
Pimiento 200-240g, lactobacillus bulgaricus 3-4g, bafillus natto 5-8g, Pediococcus acidilactici 3-4g, Sambucus chinensis 5-7g, dish
Fu 6-9g, yncaria stem with hooks 5-8g, salt 17-21g, ginger 8-11g, garlic 12-15g, pennywort 4-7g, centella 4-6g, Longtube Ground Ivy Herb
5-7g, ostreae testa pulverata 6-9g, appropriate amount of water.
3. characteristic nutrition thick chilli sauce according to claim 1, it is characterised in that preparation method includes the following steps：
(1) by bright red hot pepper, ginger, garlic cleaning and chopping, wait oily heat to be put into afterwards in pot and add salt stir-frying, taken after stir-frying
Go out；
(2) yncaria stem with hooks, radish, Sambucus chinensis are cleaned, drained the water, put temperature into as 25 DEG C, rotating speed is in 200r/min grinder
100 mesh sieves are crushed, are then placed in container, add the ethanol with the quality such as raw material, put 50 DEG C of heating after stirring into
A period of time is extracted in case, takes extract solution；
(3) pennywort, centella, Longtube Ground Ivy Herb are cleaned, as in pot, adding the decocting of ten times of raw material to boil, original is reduced to moisture
/ 8th come, filter to get filtrate；
(4) filtrate obtained by extract solution obtained by (2) and (3) is mixed and is heated to 80 DEG C of removing ethanol, subsequent ultraviolet sterilization processing
10min；
(5) surplus stock and (1), (4) products therefrom are put into together in the fermentation tank that temperature is 30 DEG C, added and three's mass
The equal water of sum is sufficiently stirred, and is well mixed, and fermentation a period of time, then sterilizing, obtains characteristic nutrition thick chilli sauce.
4. the preparation method of characteristic nutrition thick chilli sauce according to claim 3, it is characterised in that add in the step (2)
The power of hot tank is 700W.
5. the preparation method of characteristic nutrition thick chilli sauce according to claim 3, it is characterised in that carried in the step (2)
It is 30min to take the time.
6. the preparation method of characteristic nutrition thick chilli sauce according to claim 3, it is characterised in that sent out in the step (5)
The ferment time is 5 days.
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Application publication date: 20171201 |