Omega-3 unsaturated fatty acid-enriched seasoning sauce

Abstract

The invention discloses an omega-3 unsaturated fatty acid-enriched seasoning sauce. The omega-3 unsaturated fatty acid-enriched seasoning sauce is composed of, by weight part, 1-25 parts of flaxseed meal, 1-10 parts of salad oil, 1-85 parts of sauce, 0.5-5 parts of emulsifier, appropriate amount of water, 1-5 parts of moringa seed oil and / or 1-8 parts of fruit and vegetable enzyme powder. The omega-3 unsaturated fatty acid-enriched seasoning sauce introduces high-activity components such as omega-3 unsaturated fatty acid into the sauce to improve the flavor and taste of conventional sauce, add nutritive value and healthcare efficacy; omega-9 monounsaturated fatty acid contained in the moringa seed oil can reduce the content of total cholesterol and bad cholesterol in blood; the fruit and vegetable enzyme powder can decompose proteins, carbonhydrate and fat in the sauce to promote digestion and absorption of nutrients, to add multiple vitamins inside the seasoning sauce and meanwhile to improve the originally rich taste and high salt content of the sauce, thereby making up for the deficiencies of traditional sauced foods.

Description

Technical field [0001] The invention belongs to the technical field of condiment processing, in particular to a seasoning sauce rich in omega-3 unsaturated fatty acids. Background technique [0002] Sauce is a common condiment and catering food. At present, there are many types of sauces on the market, such as meat sauce, noodle sauce, vegetable sauce, jam, seafood sauce, etc., with a wide variety of varieties. [0003] Some commercially available sauces often have some artificial colors, edible flavors, flavor enhancers, flavoring agents and other additives in their formulas to obtain seafood, beef, fruit flavors and other tastes. Most of them are simply to obtain the desired flavoring taste. For the purpose, the nutritional value is low. For example, from the ingredient list of a certain seafood sauce on the market, the raw materials are mainly white sugar, water, non-GMO soybeans, wheat flour, edible salt, dehydrated garlic, brewed vinegar, peanut oil, salted pepper, red yeast ...

AI Technical Summary

Problems solved by technology

However, long-term consumption of food containing excessive preservatives will destroy the balance of normal intestinal flora of the human body, and in severe cases, harm the liver and kidneys of the human body, resulting in gastrointestinal function and blood pH imbalance, and long-term excessive consumption of food with excessive dehydroacetic acid content Gallstones may be caused, causing damage to the liver, kidney and central nervous system; frequent consumption of foods with excessive synthetic sweeteners will cause harm to the liver and nervous system of the human body, etc.

[0005] Foods made with soy sauce contain more nitrates and nitrites, which are also factors that are more likely to cause cancer, and foods made with soy sauce may involve the problem of mold pollution, which will bring further harm

In addition to playing an important role in seasoning, current sauces have little effect on health care