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Chili sauce for resisting ageing, resisting oxidation and reducing blood lipid

An anti-oxidation and hypolipidemic technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of single function, few applicable people, poor taste of chili sauce, etc.

Inactive Publication Date: 2017-09-08
MAANSHAN SHIYUEFENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although the chili sauce made by the prior art can enhance appetite, whet the appetite and invigorate the spleen, the prepared chili sauce has poor mouthfeel, single function, and few suitable people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] An anti-aging, anti-oxidation and blood-fat-lowering chili sauce is made of the following raw materials in parts by weight: 160g of fresh red pepper, 12g of salt, 6g of ginger, 12g of garlic, 2g of rehmannia powder, 3g of antler cream powder, 1g of rice wine, 2g of Bupleurum, and camellia Powder 2g, ginkgo leaf powder 1g, hawthorn 6g, honeysuckle powder 1g, tomato juice 5g, medlar 3g, appropriate amount of water.

[0023] An anti-aging, anti-oxidation and blood-fat-reducing chili sauce, the preparation method of which comprises the following steps:

[0024] (1) Put rehmannia powder and antler cream powder into the pot, add water three times the sum of the mass of the two and cook until the water is reduced to 1 / 10 of the added amount, add rice wine and stir evenly, and put it in the refrigerator at 0°C Save in;

[0025] (2) Take Bupleuri and add five times the amount of Bupleurum to soak for 30 minutes, heat to boil and decoct for 21 minutes, pour out the liquid medici...

Embodiment 2

[0030] An anti-aging, anti-oxidation and blood-fat-lowering chili sauce is made of the following raw materials in parts by weight: 210g of bright red pepper, 16g of salt, 10g of ginger, 16g of garlic, 6g of rehmannia powder, 7g of antler cream powder, 5g of rice wine, 5g of bupleurum, and camellia Ginkgo biloba powder 6g, ginkgo leaf powder 4g, hawthorn 15g, honeysuckle powder 4g, tomato juice 10g, wolfberry 6g, appropriate amount of water.

[0031] An anti-aging, anti-oxidation and blood-fat-reducing chili sauce, the preparation method of which comprises the following steps:

[0032] (1) Put rehmannia powder and antler cream powder into the pot, add water three times the sum of the mass of the two and cook until the water is reduced to 1 / 10 of the added amount, add rice wine and stir evenly, and put it in the refrigerator at 3°C Save in;

[0033] (2) Take Bupleuri and add five times the amount of Bupleurum to soak for 30 minutes, heat to boil and decoct for 28 minutes, pour ...

Embodiment 3

[0038] An anti-aging, anti-oxidation and blood fat-reducing chili sauce is made of the following raw materials in parts by weight: 170g of fresh red pepper, 13g of salt, 7g of ginger, 13g of garlic, 3g of rehmannia powder, 4g of antler cream powder, 2g of rice wine, 3g of bupleurum, and camellia Powder 3g, ginkgo leaf powder 2g, hawthorn 7g, honeysuckle powder 2g, tomato juice 6g, medlar 4g, appropriate amount of water.

[0039] An anti-aging, anti-oxidation and blood-fat-reducing chili sauce, the preparation method of which comprises the following steps:

[0040](1) Put rehmannia powder and antler cream powder into the pot, add water three times the sum of the mass of the two and cook until the water is reduced to 1 / 10 of the added amount, add rice wine and stir evenly, and put it in the refrigerator at 1°C Save in;

[0041] (2) Take Bupleuri and add five times the amount of Bupleurum to soak for 30 minutes, heat to boil and decoct for 25 minutes, pour out the liquid medicin...

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PUM

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Abstract

The invention relates to a chili sauce for resisting ageing, resisting oxidation and reducing blood lipid. The chili sauce is prepared from the following raw materials in parts by weight: 160-210g of bright red chili, 12-16g of salt, 6-10g of fresh ginger, 12-16g of garlic, 2-6g of radix rehmanniae preparata powder, 3-7g of cornu cervi degelatinatum powder, 1-5g of yellow wine, 2-5g of radix bupleuri, 2-6g of camellia powder, 1-4g of ginkgo leaf powder, 6-15g of haws, 1-4g of honeysuckle flower powder, 5-10g of tomato juice, 3-6g of Chinese wolfberry fruits, and an appropriate amount of water. The technical scheme provided by the invention can effectively overcome the defects that in the prior art, the made chili sauce is poor in mouth feel and single in functions, and is suitable for few crowds. The products provided by the invention also have the effects of preventing and treating osteoporosis, reducing blood lipid, resisting ageing and resisting oxidation and are worth of popularization.

Description

technical field [0001] The invention relates to the field of food, in particular to an anti-aging, anti-oxidation, blood fat-reducing chili sauce. Background technique [0002] Chili sauce is a common condiment on the table, and each region has different local flavors of chili sauce. Generally, chili sauce is made at home, put the chili in a pot, fry until fragrant without oil, grind it into powder, add garlic, vinegar and other seasonings, and stir well to get the chili sauce. Existing chili sauce in the market has a single function and often only has a simple seasoning function. [0003] In the patent application CN105747192A published in China, aiming at obtaining a kind of spicy yellow stewed chicken sauce and its preparation method, adopt clean chicken, red pepper, green onion, ginger, white sugar, soy sauce, yellow rice wine, refined salt, monosodium glutamate, broth, wet Starch, sesame oil, and lard are used as raw materials. Put a few pieces into the five-mature la...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/10A23L33/105
CPCA23L27/60A23L33/10A23L33/105A23V2002/00A23V2200/30A23V2200/302A23V2200/306A23V2200/32A23V2200/324A23V2200/326A23V2250/21
Inventor 王德才王德斌
Owner MAANSHAN SHIYUEFENG FOOD
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