Spicy and hot fried bean sauce with schisandra chinensis

A technology of spicy fried sauce and schisandra, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of harmfulness to human health and impact on product income, and achieve the effect of delaying aging, delicious taste, and attractive color

Inactive Publication Date: 2013-01-16
温书太
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The shelf life of its products directly affects the product income. At present, most of the existing spicy fried sauces on the market use the method of adding preservatives to prolong the shelf life of the products, and frequent consumption is harmful to human health.

Method used

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Examples

Experimental program
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Effect test

specific Embodiment 1

[0017] A schisandra spicy fried sauce, which is prepared from the following raw materials in parts by weight: 20 parts of pitted schisandra, 5 parts of diced pork, 0.5 parts of chili noodles, 1 part of minced ginger, 2 parts of green onion, 50 parts of noodle sauce, 1 part of monosodium glutamate, 4 parts of salt, 2 parts of peanut oil, 2 parts of sesame, 2 parts of white sugar, 10 parts of purified water; the schisandra spicy fried sauce is prepared according to the following steps:

[0018] 1) Choose fresh Schisandra chinensis, wash and remove the core to get the above-mentioned schisandra chinensis; choose pork belly, chop and cut into 0.5mm cubes to get the diced pork; select high-quality red dried peppers and remove the stalks Remove seeds and crush to make the above-mentioned chili noodles; take fresh ginger, wash it, peel it, and crush it to make the above-mentioned minced ginger; take fresh green onion, wash it, and chop it into small sections of 0.5-1 cm to get the abo...

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PUM

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Abstract

The invention relates to a spicy and hot fried bean sauce with schisandra chinensis. The bean sauce is prepared by the following raw materials in weight parts: 20 parts of denucleated schisandra chinensis, 5 parts of pork dice, 0.5 parts of chilli powder, 1 part of bruised ginger, 2 parts of scallion segment, 50 parts of fermented flour sauce, 1 part of gourmet powder, 4 parts of salt, 2 parts ofpeanut oil, 2 parts of sesame, 2 parts of white sugar, and 10 parts of purified water. By the adoption of a just right proportion of natural edible raw materials and a selected and specified manufacture process, no chemical spice, pigment and preservative harm to a human body are added in the whole manufacture process, the prepared spicy and hot fried bean sauce has an attractive color, delicioustaste, and a quality guarantee period as long as 36 months. Additionally, a healthy component of schisandra chinensis is added, functions of liver protection, nerves calming, senility delay are realized after a long period of eating.

Description

technical field [0001] The invention relates to a seasoning food, in particular to a schisandra spicy fried sauce. Background technique [0002] Spicy fried sauce is a kind of seasoning food that is widely loved by people. Its product shelf life directly affects product income, and the mode of adding preservatives is mostly adopted to prolong product shelf life in the existing spicy fried sauce on the market at present, often eats and is harmful to human health. [0003] Schisandra chinensis (Schisandra chinensis (Turcz.) Baill.) is the mature fruit of Schisandra chinensis (Turcz.) Baill., commonly known as "North Schisandra", or Schisandra sphenanthera Rehd.etWils. Chinese medicinal materials have a history of more than two thousand years of application. General herbal medicines only have one or two kinds of medicinal flavors, only Schisandra is a fruit that gathers five kinds of medicines: pungent, sweet, sour, bitter and salty. This kind of fruit with five flavors and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
Inventor 温书太温竹梅李文萍
Owner 温书太
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