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Lemongrass spicy sauce and preparation method thereof

A technology of lemongrass and spicy sauce is applied in the directions of food preparation, function of food ingredients, food ingredients containing natural extracts, etc. It can solve the problems of no health care effect, single nutrition, heavy taste, etc., and achieve unique flavor, long shelf life, The effect of food safety

Active Publication Date: 2014-07-16
芜湖四高农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many types of spicy sauces with different tastes. Most of the spicy sauces are processed from the main ingredient chili and various seasoning accessories. The nutrition is relatively simple and the taste is relatively Heavy, eating too much will hurt the stomach, and basically has no health care effect. Developing a health-care hot sauce that is both spicy and stomach-protecting and helps digestion has become a new direction for gourmet workers

Method used

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Examples

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Embodiment Construction

[0019] A lemongrass balsamic sauce prepared from the following ingredients by weight (g):

[0020] Red pepper 2500, peanut 100, sesame 100, old garlic 500, ginger 250, salt 250, monosodium glutamate 250, multi-flavor sauce 250, rapeseed oil 500, sugar 250, lemongrass 25, health Chinese herbal medicine additive 25, rice wine 50,

[0021] Among them, the health-care Chinese herbal medicine additive is prepared by the following method: a. Weigh Codonopsis 5, Hawthorn 6, Malt 5, Sea Cuttlefish 3, Daidaihua 3, Rosa roxburghii root 1.5, Lentinus edodes 9, black fungus by weight (g) 7. Polygonatum 7, calcined oyster 2.5, lotus leaf 3.5, licorice 2.5, eagle tea 5, dandelion 5, buckwheat kernel 7, mint 4, kelp 4, grape seed 3.5;

[0022] b. Add water to decoct the weighed above-mentioned raw materials for 2-3 times to obtain a decoction, filter the decoction, collect the filtrate, and concentrate under reduced pressure to form an extract.

[0023] The preparation method of lemongr...

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Abstract

The present invention provides a lemongrass spicy sauce, which is prepared from the following raw materials by weight: 2500 parts of red hot pepper, 95-105 parts of peanut kernel, 95-105 parts of sesame, 450-550 parts of garlic, 230-260 parts of old ginger, 230-260 parts of gravy salt, 23-26 parts of monosodium glutamate, 240-260 parts of multi-taste sauce, 450-550 parts of rapeseed oil, 240-260 parts of white sugar, 24-26 parts of lemongrass, 24-26 parts of a health Chinese herb additive, and 45-55 parts of yellow wine. The lemongrass spicy sauce has the following characteristics that: the seasoning auxiliary material consumption is less, and the lemongrass spicy sauce does not contain any chemical preservatives so as to provide characteristics of safe eating, spicy and delicious taste, unique flavor, slight vanilla taste and long shelf life, and provide effects of stomach protection and digestion promoting, wherein the shelf life is more than 2 years in the case of no addition of any chemical preservatives.

Description

technical field [0001] The invention relates to the field of food, in particular to a lemongrass spicy sauce and a preparation method thereof. Background technique [0002] There are many kinds of spicy sauces with different tastes. Most of the spicy sauces are processed from the main ingredient chili and various seasoning accessories. The nutrition is relatively simple and the taste is relatively strong. Eating too much will hurt the stomach and basically has no health benefits. Developing a health-care hot sauce that is not only fragrant and spicy but also protects the stomach and aids digestion has become a new direction for gourmet workers. Contents of the invention [0003] Aiming at the deficiencies of the prior art, the invention provides a lemongrass spicy sauce and a preparation method thereof. The spicy sauce of the present invention uses less seasoning auxiliary materials, so it is safe to eat, spicy and delicious, unique in flavor, has a faint vanilla flavo...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/30A23L27/60
CPCA23L27/60A23L33/105A23V2002/00A23V2250/21A23V2200/32
Inventor 晋传生
Owner 芜湖四高农业科技有限公司
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