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Spleen invigorating and food digesting multi-flavor chili sauce and preparation method thereof

A technology for chili sauce and digestion, applied in the fields of food science, food ingredients, alcoholic food ingredients, etc., can solve problems such as single production raw materials

Inactive Publication Date: 2016-03-16
合肥刘老四调味品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the chili sauce on the market has a single raw material and a simple process, which can no longer meet people's daily needs. Therefore, the chili sauce with high nutrition and certain health care is more and more favored by consumers, so the taste and health value of chili sauce are increased. is becoming the subject

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A multi-flavor chili sauce for invigorating spleen and eliminating food, which is made from the following raw materials in parts by weight (jin):

[0023] 70 peppers, 8 leeks, 8 nutritional additives, 7 water spinach juice, 15 glutinous rice, 8 salted duck eggs, 4 oatmeal shells, 6 gelatin powder, 15 shredded lean meat, 9 goat milk, 3 wine, 4 pickles, 4 red cabbage , Cinnamon 2.3, Pinellia 2.3, Bran Fried Atractylodes 1.8, Oyster Powder 2.6, Loquat Flower 2.8;

[0024] The nutritional additive is made from the following raw materials in parts by weight:

[0025] Bitter melon root 1.2, stick wood 1, Yu Liren 0.9, salvia 0.7, hazelnut kernels 3, okra 3, chrysanthemum petals 2, rice cake 7, rice wine 1.5, roasted pork liver 2.8, fresh mushroom 6;

[0026] The preparation method is as follows: (1) leaching balsam pear root, clump tree, Yu Liren, and salvia miltiorrhiza with 8 times the amount of water, then concentrating, filtering to obtain the filtrate, and spray-drying ...

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PUM

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Abstract

The invention discloses a spleen invigorating and food digesting multi-flavor chili sauce. The spleen invigorating and food digesting multi-flavor chili sauce is prepared from, by weight, 70-80 parts of chili, 7-8 parts of leek, 7-8 parts of a nutrition additive, 5-7 parts of a water convolvulus pulp, 14-15 parts of glutinous rice, 7-8 parts of salted duck egg, 3-4 parts of oat shell, 4-6 parts of gelatin powder, 12-15 parts of sliced lean meat, 8-9 parts of goat milk, 2-3 parts of wine, 3-4 parts of salted vegetables, 4-5 parts of Gynura bicolor DC., 2-2.3 parts of Phaenosperma globosa Munro ex Benth., 2-2.3 parts of pinellia tuber, 1.8-2 parts of Rhizoma Atractylodis Macrocephalae stir-fried with bran, 2.6-3 parts of oyster powder and 2-2.8 parts of loquat flower. The gelatin powder, the sliced lean meat and goat milk are added in the invention, so the chili sauce gives off unique fragrance; and pinellia tuber, Phaenosperma globosa Munro ex Benth. and the oyster powder are also added in the invention, so the chili sauce can invigorate spleen, digest foods, moisten dryness and reduce phlegm, and can be eaten for a long term to realize a beauty treatment effect.

Description

technical field [0001] The invention relates to a health-care sauce, in particular to a multi-flavor chili sauce for invigorating spleen and eliminating food and a preparation method thereof. Background technique [0002] People cannot do without sauce in their daily life. Chili sauce is a common condiment on the table, and each region has different local flavor chili sauce. However, the chili sauce on the market has a single raw material and a simple process, which can no longer meet people's daily needs. Therefore, the chili sauce with high nutrition and certain health care is more and more favored by consumers, so the taste and health value of chili sauce are increased. is becoming the subject. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art, and provides a multi-flavor chili sauce for invigorating spleen and eliminating food and a preparation method thereof. [0004] The present invention is achieved through the following ...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/105
CPCA23V2002/00A23V2200/32A23V2200/318A23V2200/314A23V2250/08A23V2250/21
Inventor 刘正发
Owner 合肥刘老四调味品厂
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