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Randia cochinchinensis paste for stimulating appetite and preparation method of randia cochinchinensis paste

The technology of yellow skin sauce and yellow skin fruit is applied in the field of seasoning food, which can solve the problem of greasy fish meat and the like, and achieve the effects of suitable spicy taste, outstanding nutrition and expanding the edible field.

Inactive Publication Date: 2017-05-31
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The modern society is changing with each passing day, and the living standard is improving rapidly. It is very common to eat big fish and meat on the table. The fish is greasy and needs to be neutralized with different seasonings. As a technical protection, the appetizing Shanhuangpi sauce has never been seen before

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] An appetizing hawthorn sauce prepared from the following raw materials by weight: 135 parts of hawthorn fruit, 80 parts of tangerine peel, 65 parts of water chestnut, 50 parts of chicken fir, 45 parts of hawthorn, 40 parts of notoginseng, and 40 parts of astragalus 30 parts of chili sauce, 30 parts of red dates, 35 parts of medlar, 5 parts of soy sauce, 5 parts of shochu, 1 part of rice vinegar, 5 parts of vegetable oil, 10 parts of garlic, 10 parts of ginger and 1 part of salt.

[0026] Further, the vegetable oil is peanut oil; the shochu is brewed from rice and has an alcohol content above 50°C.

[0027] The preparation method of the appetizing mountain yellow skin sauce described above consists of the following steps:

[0028] (1) Processing of raw materials: select fresh and plump huangpi fruits that are free from diseases and insect pests, wash, drain, remove pits and stalks, and then crush the peel and pulp into pulp for later use; Goji berries and medlars are re...

Embodiment 2

[0032] An appetizing hawthorn sauce prepared from the following raw materials by weight: 145 parts of hawthorn fruit, 95 parts of tangerine peel, 70 parts of water chestnuts, 65 parts of chicken fir, 60 parts of hawthorn, 55 parts of notoginseng, and 45 parts of astragalus 35 parts of chili sauce, 40 parts of red dates, 50 parts of medlar, 10 parts of soy sauce, 10 parts of shochu, 5 parts of rice vinegar, 10 parts of vegetable oil, 15 parts of garlic, 15 parts of ginger and 5 parts of salt.

[0033] Further, the vegetable oil is sunflower oil; the shochu is brewed from rice with an alcohol content above 50°C.

[0034] The preparation method of the appetizing mountain yellow skin sauce described above consists of the following steps:

[0035] (1) Processing of raw materials: select fresh and plump huangpi fruits that are free from diseases and insect pests, wash, drain, remove cores and stalks, and then crush the peel and pulp into pulp for later use; Goji berries and medlars...

Embodiment 3

[0039]An appetizing hawthorn sauce prepared from the following raw materials by weight: 140 parts of hawthorn fruit, 88 parts of tangerine peel, 68 parts of water chestnuts, 57 parts of chicken fir, 52 parts of hawthorn, 47 parts of notoginseng, and 43 parts of astragalus 33 parts of chili sauce, 35 parts of red dates, 42 parts of medlar, 8 parts of soy sauce, 8 parts of shochu, 3 parts of rice vinegar, 7 parts of vegetable oil, 12 parts of garlic, 13 parts of ginger and 3 parts of table salt.

[0040] Further, the vegetable oil is camellia oil; the shochu is brewed from rice and has an alcohol content above 50°C.

[0041] The preparation method of the appetizing mountain yellow skin sauce described above consists of the following steps:

[0042] (1) Processing of raw materials: select fresh and plump huangpi fruits that are free from diseases and insect pests, wash, drain, remove pits and stalks, and then crush the peel and pulp into pulp for later use; Goji berries and medl...

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PUM

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Abstract

The invention relates to randia cochinchinensis paste for stimulating the appetite. The randia cochinchinensis paste is prepared from the following medicines in parts by weight: 135-145 parts of randia cochinchinensis fruits, 80-95 parts of dried orange peel, 65-70 parts of water chestnuts, 50-65 parts of collybia albuminosa, 45-60 parts of haws, 40-55 parts of pseudo-ginseng, 40-45 parts of radix astragali, 30-35 parts of chili paste, 30-40 parts of red jujubes, 35-50 parts of Chinese wolfberry fruits, 5-10 parts of a soy sauce, 5-10 parts of distilled liquor, 1-5 parts of rice vinegar, 5-10 parts of vegetable oil, 10-15 parts of garlic cloves, 10-15 parts of fresh ginger and 1-5 parts of table salt. The invention further discloses a preparation method of the randia cochinchinensis paste. The randia cochinchinensis paste disclosed by the invention is outstanding in mouth feel, outstanding in nutrition, unique in taste, rich in mouth feel and appropriate in pepperiness; the eating field of randia cochinchinensis is greatly extended, and the randia cochinchinensis paste can be widely used for cooking means of steaming, frying, mixing, dipping and the like; the randia cochinchinensis paste has the effects of stimulating the appetite and promoting digestion; and the preparation method is simple and practicable, and convenient to operate, and specific efficacies and fragrance of the randia cochinchinensis are reserved.

Description

technical field [0001] The invention belongs to the technical field of seasoning food, and in particular relates to Kaiweishan yellow skin sauce and a preparation method thereof. Background technique [0002] Commonly known as "chicken skin fruit", it belongs to the Rutaceae plant, and the fruit and leaves have special fragrance. "The fruity fragrance is unique compared to durian, fat-reducing, stomach-strengthening and beautiful", this is the praise from the world to Shanhuangpi fruit. It is mainly distributed in the Shishan area in the southwestern border of Guangxi where ethnic minorities live together. It has very strict requirements on the growth environment. It only grows in the front and back of the relatively clean human houses on the southwestern border of Guangxi or in the mountains and deep valleys shrouded in mist. "Chicken fruit". Bianbian Zhuang's family likes to say that the mountain yellow peel fruit absorbs and blends the taste of human rice and the aura ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/10
CPCA23V2002/00A23V2200/32
Inventor 袁子娇
Owner GUANGXI UNIV
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