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Black-pepper-flavor sauce suitable for patients with diabetes mellitus, and preparation method and application thereof

A technology of black pepper and diabetes, which is applied in the field of black pepper-flavored sauce and its preparation, can solve the problem of not being suitable for diabetics for long-term consumption, and achieve the adjustment of intestinal flora stability, spicy, sweet and sour taste, and nutritional intake The effect of adjuvant therapy

Inactive Publication Date: 2019-04-12
CHENGDU SHANGYI INFORMATION TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem solved by the present invention is: provide a kind of black pepper flavor sauce suitable for diabetic patients, solve the problem that sodium, fat and sugar far exceed the recommended value of DRIs when the traditional sauce meets the taste requirements in the prior art, and it is not suitable for diabetic patients for a long time food problem

Method used

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  • Black-pepper-flavor sauce suitable for patients with diabetes mellitus, and preparation method and application thereof
  • Black-pepper-flavor sauce suitable for patients with diabetes mellitus, and preparation method and application thereof
  • Black-pepper-flavor sauce suitable for patients with diabetes mellitus, and preparation method and application thereof

Examples

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Effect test

Embodiment 1

[0038] This embodiment discloses the raw material composition of the black pepper flavor sauce suitable for diabetic patients of the present invention, specifically see the following table:

[0039] Table 1 raw material formula table

[0040]

[0041] Wherein, the mixed oil is formed by mixing olive oil, corn oil and soybean oil in a mass ratio of 1:1:1.

Embodiment 2

[0043]This embodiment discloses the preparation method of the black pepper flavor sauce suitable for diabetic patients of the present invention, comprising the following steps:

[0044] Step 1. Control the temperature of the electromagnetic frying pan to 150-160°C, dry-fry the black pepper for 40-50 seconds, and set aside;

[0045] Step 2. Put inulin, yellow juice powder, beef powder, chicken rice soy sauce, low-sodium salt, mogroside, and bovine bone clear soup into the homogenizer in proportion to prepare the inulin seasoning liquid;

[0046] Step 3. Put olive oil, corn oil, and soybean oil into the homogenizer according to the mass ratio of 1:1:1, and transfer them to the electromagnetic frying pan after being uniform and stable, and control the oil temperature to 150-160°C;

[0047] Step 4. Use a dicing machine to process the garlic and dried onion into 0.2cm 3 minced garlic and minced dried onion respectively; put the minced dried onion and minced garlic into the electro...

Embodiment 3

[0050] This example discloses the sensory evaluation of the black pepper flavored sauce of the present invention.

[0051] The black pepper-flavored sauce of the present invention used in this example: adopt the raw material formula numbered 1 in Table 1 of Example 1, and prepare the black pepper-flavored sauce according to the method in Example 2.

[0052] The traditional black pepper sauce used in this example: raw materials for each portion are: 22.5g of crushed black pepper, 10g of butter, 5g of salt, 5g of sugar, 15ml of soy sauce, 180ml of water, 50g of minced onion, 15g of minced garlic, and 8g of corn flour. The preparation process is:

[0053] 1. Add butter to the pot and heat it to 180-190°C, then add the minced onion, and fry the minced onion until the onion is burnt yellow and semi-dry. The heating time is 60-80 seconds.

[0054] 2 Add minced garlic, crushed black pepper, salt, sugar, and soy sauce, stir fry for 90-120 seconds, and heat at 150-180°C.

[0055] 3 A...

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Abstract

The invention discloses black-pepper-flavor sauce suitable for patients with diabetes mellitus as well as a preparation method and application thereof, and solves the problem that traditional sauce inthe prior art is not suitable for long-term consumption by patients with diabetes mellitus for Dietary Reference Intakes (DRIs) of sodium, fat and sugar are far exceeded when taste requirements are satisfied. The black-pepper-flavor sauce suitable for the patients with diabetes mellitus is prepared from the following raw materials in parts by weight: 80-120 parts of chopped garlic, 350-450 partsof chopped dried onions, 150-220 parts of chopped black pepper, 60-75 parts of blended oil, 40-55 parts of beef powder, 1500-2500 milliliters of thin ox bone soup, 40-55 parts of Huang-zhi Powder (demi glace sauce mix), 10-22 parts of soy sauce for chicken rice, 3-10 parts of salt with low sodium content, 1.5-3.5 parts of mogroside, and 35-50 parts of inulin. The black-pepper-flavor sauce suitablefor the patients with diabetes mellitus is capable of guaranteeing scientific and reasonable nutrient intake as well as achieving the goal of treating diabetes mellitus as an adjuvant by actively controlling sugar and sodium intake, increasing dietary fiber content and adjusting fatty acid ratio.

Description

technical field [0001] The invention belongs to the technical field of food preparation, and in particular relates to a black pepper-flavored sauce suitable for diabetics, a preparation method and application thereof. Background technique [0002] With the continuous advancement of science and technology and the rapid development of society, people's living standards continue to improve, and changes in lifestyle, dietary structure, and environmental factors have led to a significant increase in sugar intake, making the global prevalence of diabetes and other metabolic diseases It has risen sharply and has become one of the most prominent social problems. People with severe diabetes will suffer from complications such as diabetic nephropathy, diabetic foot, and diabetic retinopathy, which will affect human health. Controlling diabetes is not only a personal need, but also a social trend. [0003] At present, diabetes is mainly treated through health education, diet therapy,...

Claims

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Application Information

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IPC IPC(8): A23L23/00A23L27/40A23L33/125A23L33/21A23L33/00
CPCA23V2002/00A23L23/00A23L27/40A23L33/00A23L33/125A23L33/21A23V2200/328A23V2250/254A23V2250/5062
Inventor 吴永霞王佳良何承源
Owner CHENGDU SHANGYI INFORMATION TECH CO LTD
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