Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Fragrant and sweet corn sauce with functions of reducing blood pressure and reducing blood lipid

A corn sauce and blood pressure lowering technology, applied in the functions of food ingredients, food ingredients as taste modifiers, food ingredients as odor modifiers, etc., to achieve the effect of lowering blood pressure and preventing hypertension

Inactive Publication Date: 2016-01-27
郎溪县傅家老屋食品有限公司
View PDF3 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, bean paste with beans as the main raw material is deeply loved by the people as a condiment in my country. With the improvement of people's living standards and quality of life, the mouthfeel and contained nutrition of ordinary sauce can no longer meet people's needs. , people began to pursue better and more delicious sauce and more nutritious and healthy sauce

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A sweet corn sauce with the function of lowering blood pressure and blood fat is characterized in that the corn sauce is made of the following raw materials and proportions:

[0021] 15 parts of corn kernels, 5 parts of corn cobs, 3 parts of corn silk, 10 parts of grass roots, 8 parts of moss, 5 parts of mulberry leaves, 3 parts of chrysanthemums, 10 parts of soybeans, 8 parts of meat, 3 parts of ginger, 3 parts of garlic, and 3 parts of vegetable oil 3 parts of salt, 1 part of soaking liquid.

[0022] The soaking solution is made of the following raw materials in parts by weight: 40 parts of distilled water, 10 parts of light soy sauce, 8 parts of white vinegar, 8 parts of table salt, 6 parts of monosodium glutamate, 2 parts of hawthorn, 2 parts of orange peel, 3 parts of cassia seed, and 2 parts of Atractylodes macrocephala , 4 parts of spices, boiled.

[0023] The spices are powdered, and are ground by 3g of bay laurel, 3g of pomegranate seeds, 3g of tangerine peel,...

Embodiment 2

[0032] A sweet corn sauce with the function of lowering blood pressure and blood fat is characterized in that the corn sauce is made of the following raw materials and proportions:

[0033] 18 parts of corn kernels, 8 parts of corn cobs, 4 parts of corn silk, 13 parts of moss, 9 parts of moss, 7 parts of mulberry leaves, 4 parts of chrysanthemum, 13 parts of soybeans, 9 parts of meat, 4 parts of ginger, 4 parts of garlic, and 4 parts of vegetable oil 1 part, 4 parts of salt, 1 part of soaking liquid.

[0034] The soaking solution is made of the following raw materials in parts by weight: 50 parts of distilled water, 13 parts of light soy sauce, 9 parts of white vinegar, 9 parts of table salt, 7 parts of monosodium glutamate, 4 parts of hawthorn, 3 parts of orange peel, 4 parts of cassia seed, and 3 parts of Atractylodes macrocephala , 5 parts of spices, boiled.

[0035] The spices are powdered, and are ground by 3g of bay laurel, 3g of pomegranate seeds, 3g of tangerine peel,...

Embodiment 3

[0044] A sweet corn sauce with the function of lowering blood pressure and blood fat is characterized in that the corn sauce is made of the following raw materials and proportions:

[0045] 20 parts of corn kernels, 10 parts of corn cobs, 5 parts of corn silk, 15 parts of moss root, 10 parts of moss, 8 parts of mulberry leaves, 5 parts of chrysanthemum, 15 parts of soybeans, 10 parts of meat, 5 parts of ginger, 5 parts of garlic, and 5 parts of vegetable oil 5 parts of salt, 1 part of soaking liquid.

[0046] The soaking solution is made of the following raw materials in parts by weight: 60 parts of distilled water, 15 parts of light soy sauce, 10 parts of white vinegar, 10 parts of table salt, 8 parts of monosodium glutamate, 5 parts of hawthorn, 3 parts of orange peel, 5 parts of cassia seed, and 4 parts of Atractylodes macrocephala , 6 parts of spices, boiled.

[0047] The spices are powdered, and are ground by 3g of bay laurel, 3g of pomegranate seeds, 3g of tangerine peel,...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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: [0001] The invention relates to the technical field of food processing, in particular to sweet corn paste with the function of lowering blood pressure and blood fat. Background technique: [0002] Sauce is a pasty condiment processed with beans, wheat flour, fruit, meat or fish and shrimp as the main raw materials. It originated in China and has a long history. Now, Chinese common seasoning sauces are divided into two categories: sweet noodle sauce with wheat flour as the main raw material, and bean paste with beans as the main raw material. Among them, bean paste with beans as the main raw material is deeply loved by the people as a condiment in my country. With the improvement of people's living standards and quality of life, the mouthfeel and contained nutrition of ordinary sauce can no longer meet people's needs. , people began to pursue better and more delicious sauce and more nutritious and healthy sauce. [0003] Maize belongs to the family of Poacea...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L7/10A23L33/105A23L11/00A23L13/10
CPCA23V2200/30A23V2200/328A23V2002/00A23V2200/16A23V2200/14A23V2200/15
Inventor 王红琴
Owner 郎溪县傅家老屋食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com