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Edible mushroom flavored chili sauce not likely to cause internal heat and preparation method thereof

A technology of edible fungus and chili sauce, which is applied in food science and other fields, can solve problems such as bleeding, allergies or inflammation, yellowish urine and constipation, and aggravate the disease, and achieve the effect of promoting appetite, good taste, and long preservation time

Inactive Publication Date: 2018-08-28
SHANDONG HONGDA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Such substances lead to eating too much chili sauce not only to get angry (red and swollen eyes, sore throat, mouth ulcers, yellow urine and constipation, hemorrhoids, etc.), but also cause some gastrointestinal diseases, usually manifested as top-heavy , and irritability, bleeding, allergies or inflammation will occur in severe cases. For some people who are not suitable for eating chili sauce, their condition will aggravate after eating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of preparation method of the edible mushroom flavor chili sauce that is not easy to get angry comprises the following steps:

[0029] (1) Grinding of dried chili: remove impurities and clean 100 parts of dried chili, put them into a grinder, and make chili paste for later use;

[0030] (2) Chili dry frying: Heat 100 parts of vegetable oil to 120°C, put in chili paste, and fry for 180 seconds; stir fry continuously until crisp and not black, and make oily chili;

[0031] (3) Extraction of edible fungus flavor substances: wash and grade 2000 fresh edible fungi, remove sediment, bad fungus, diseased mushrooms, etc., dry, and then crush and sieve the dried samples; add water and mix the edible fungi powder , use protease hydrolysis, hydrolyzate water bath treatment for 20min to inactivate enzyme; dry after homogenizing with drying agent, stand-by; The drying temperature is 40°C-60°C, and the drying time is 20-30 h;

[0032] The protease is flavor protease, papain, ...

Embodiment 2

[0042] A kind of preparation method of the edible mushroom flavor chili sauce that is not easy to get angry comprises the following steps:

[0043] (1) Grinding of dried chili: remove impurities and clean 200 parts of dried chili, put them into a grinder, and make chili paste for later use;

[0044] (2) Chili dry frying: Heat 200 parts of vegetable oil to 180°C, put in chili paste, and fry for 30 seconds; stir fry continuously until crisp and not black, and make oily chili;

[0045] (3) Extraction of edible fungus flavor substances: wash and grade 1500 edible fungi fresh products, remove sediment, bad mushrooms, diseased mushrooms, etc., dry, and then crush and sieve the dried samples; add water and mix the edible fungi powder , hydrolyzed by protease, and the hydrolyzate was treated in a water bath for 10 minutes to inactivate the enzyme; it was dried after being homogenized with a drying agent, and then used; The drying temperature is 40°C-60°C, and the drying time is 20-30...

Embodiment 3

[0056] A kind of preparation method of the edible mushroom flavor chili sauce that is not easy to get angry comprises the following steps:

[0057] (1) Grinding of dried chili: remove impurities and clean 150 parts of dried chili, put them into a grinder, and make chili paste for later use;

[0058] (2) Chili dry frying: Heat 150 parts of vegetable oil to 150°C, put in chili paste, and fry for 100 seconds; stir fry continuously until crisp and not black, and make oily chili;

[0059] (3) Extraction of flavor substances of edible fungi: wash and grade 1800 fresh edible fungi, remove sediment, bad mushrooms, diseased mushrooms, etc., dry, and then crush and sieve the dried samples; add water and mix the edible fungi powder , use protease hydrolysis, hydrolyzate water bath treatment for 15min to inactivate enzyme; dry after homogenizing with drying agent, stand-by; The drying temperature is 50°C, and the drying time is 25 h;

[0060] The protease is flavor protease, papain, com...

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PUM

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Abstract

The invention provides edible mushroom flavored chili sauce not likely to cause internal heat and a preparation method thereof. The edible mushroom flavored chili sauce is prepared from 100-200 partsof dried chili, 100-200 parts of plant oil, 1,500-2,000 parts of edible mushrooms, 10-20 parts of mung beans, 30-40 parts of dandelion, 30-40 parts of tea leaves, 5-10 parts of processed sesame and 0.1-0.5 part of additives. An enzymolysis method is adopted for processing edible mushrooms, dandelion and tea leaves, the usable components are kept to the maximum degree, and on the condition that nocorrosion remover is added, the preservation time is long; the dandelion and the tea leaves have the effect of removing internal heat, the sesame and the mung beans are adopted as a flavor blending agent, a flavoring agent and laxative, and meanwhile internal heat can be helped to be removed; the chili sauce is abundant in nutrient, small in side effect, good in taste and not likely to cause internal heat, and edible crowds are added.

Description

technical field [0001] The invention relates to the field of food technology, in particular to an edible fungus-flavored chili sauce that is not easy to get angry and a preparation method thereof. Background technique [0002] Capsicum, Solanaceae, Capsicum, is an annual or limited perennial herb. The fruit of pepper has a spicy taste because the peel contains capsaicin, which can increase appetite. The content of vitamin C in pepper ranks first among vegetables. Chili sauce is one of the flavor condiments that people like. Chili sauce is taken from high-quality Chaotian peppers. It is made through washing, fine selection, and crushing. It also has the effects of invigorating the spleen and appetizing, promoting appetite, warming the middle and lowering qi, nourishing the liver and improving eyesight, antiseptic and deworming, antibacterial and antipruritic, etc. There are two types of chili sauce, oil and water. The oil system is made of sesame oil and chili pepper, the...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/105
CPCA23L27/60A23L33/105
Inventor 李双雷李伟才王文亮崔文甲吴成民
Owner SHANDONG HONGDA FOOD CO LTD
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