CN101744202A

CN101744202A - Lipid-lowering chili sauce pericarpium zanthoxyli bud vegetable and production process

Info

Publication number: CN101744202A
Application number: CN200810232637A
Authority: CN
Inventors: 程庆军
Original assignee: HANCHENG JINTAIYANG CHINESE PRICKLY ASH GREASE SPICES Co Ltd
Current assignee: HANCHENG JINTAIYANG CHINESE PRICKLY ASH GREASE SPICES Co Ltd
Priority date: 2008-12-11
Filing date: 2008-12-11
Publication date: 2010-06-23

Abstract

The invention discloses lipid-lowering chili sauce pericarpium zanthoxyli bud vegetable and production process, and provides wider innovative food for eating filed; in the food raw material provided by the invention, common plant oil is replaced by pericarpium zanthoxylum oil; the production steps for processing the lipid-lowering chili sauce pericarpium zanthoxyli bud vegetable are as follows: material purchasing, fresh material handling, being fried and boiled in oil, filling and sterilization; the method for processing the lipid-lowering chili sauce pericarpium zanthoxyli bud vegetable is novel, and leads the chili sauce bud vegetable to keep unique spicy taste, and has function of reducing blood lipid, reducing blood glucose, wider consumer population, low production cost, and longer shelf life.

Description

Lipid-lowering chili sauce pericarpium zanthoxyli bud vegetable and production technology thereof

Affiliated technical field

Lipid-lowering chili sauce pericarpium zanthoxyli bud vegetable of the present invention and production technology thereof relate to food commodity, relate in particular to dish or food and processing method thereof with the effect of improving the health.

Technical background

Utilize the technology of rutaceae Chinese prickly ash bud tender leaf processing bud dish to be used widely, because this series products has hot fragrant spicy flavor, nutritious in addition look U.S. is inexpensive, market is in rapid expansion, but blemish in an otherwise perfect thing be like product all to use common vegetable oil be carrier, and oil mass is plentiful, edible for a long time easy getting fat adds fat, high fat of blood, hyperglycemia population constantly enlarge in recent years, and consumers in general expect can reducing blood lipid and hypoglycemic chili sauce pericarpium zanthoxyli bud vegetable.

The beginning of this century, the city adopts " pepper seed skin oil, the benevolence separately is produced the method for edible oil " national inventing patent technology (ZL991157176) develops pericarpium zanthoxylum oil, and passed through provincial new product operation in August, 1999 and identified (Shan mirror 99-055), after this enterprise introduces this technology, dropped into batch process, this product is rich in the a-leukotrienes, the a-leukotrienes has unique reducing blood lipid, function of blood sugar reduction, a collection of reducing blood lipid with the pericarpium zanthoxylum oil development, hypoglycemic original new drug has entered clinical practice, has reducing blood lipid to exploitation, the chili sauce pericarpium zanthoxyli bud vegetable of hypoglycemic activity has been opened up new way.

Technical scheme

The purpose of this invention is: utilize pericarpium zanthoxylum oil to substitute common vegetable oil processing chili sauce pericarpium zanthoxyli bud vegetable, not only will keep hot fragrant spicy taste, and want the effect of unique reduction blood fat and reduction blood sugar, impel the chili sauce pericarpium zanthoxyli bud vegetable selling market more wide.

To achieve these goals, the technical solution adopted in the present invention is: to continue the keeping hot fragrant spicy flavor of product is prerequisite, being replaced by pericarpium zanthoxylum oil with common vegetable oil is innovative point, lipid-lowering chili sauce pericarpium zanthoxyli bud vegetable raw-material weight ratio is respectively pericarpium zanthoxylum oil 40%, bright pepper bud 30%, bright red hot pepper 15%, bright shallot 5%, light lobe garlic 2%, dried sesame 3.5%, salt 1.3%, monosodium glutamate 0.2%, soy sauce 1%, condiment 2%, the operation of processing lipid-lowering chili sauce pericarpium zanthoxyli bud vegetable is divided into material and purchases, bright material is handled, the oil system decocts, the can four road technologies of sterilizing, elder generation is with pepper bud before the oil system, pimiento, shallot, the garlic impurity elimination is cleaned, again with bright pepper bud dry for standby, bright red hot pepper and bright shallot is standby with the vegetable-chopper chopping respectively, squeeze broken standby with vegetable cutting apparatus light lobe garlic and dried sesame respectively, during the oil system standby pepper bud is added in the pericarpium zanthoxylum oil, heat to 160 ℃, add standby shallot earlier, add standby garlic again, add standby pimiento and standby sesame after decocting half an hour, put into monosodium glutamate after continuing to decoct half an hour, salt, soy sauce and condiment, after decocting 10 minutes, take the dish out of the pot again, treat to carry out when temperature is reduced to below 40 ℃ to get lipid-lowering chili sauce pericarpium zanthoxyli bud vegetable after the can sterilization.

The innovation point of this product is to have substituted oil with common edible with pericarpium zanthoxylum oil, be rich in the a-leukotrienes in the pericarpium zanthoxylum oil, wherein in the aliphatic acid leukotrienes formicester content greater than 55%, linoleic acid formicester content is greater than 30%, saturated fatty acid is lower than 10%, modern biotechnology research confirms, the a-leukotrienes can dehydrogenation prolong generation EPA and DHA at human body, has reducing blood lipid, hypoglycemic, the function of thrombus dissolving, linoleic acid has the effect that reduces cholesterol and triglyceride in the blood plasma, medical circle has confirmed that also pericarpium zanthoxylum oil can reduce blood fat, improve hemorheological property, strengthen activities of antioxidant enzymes in the body, regulate free radical metabolism, suppress peroxidatic reaction of lipid, developing in the preparation at present, day for human beings oral dose is about three grams, when people edible 10 restrain lipid-lowering chili sauce pericarpium zanthoxyli bud vegetables, promptly obtained the effect of same medicine, in the volatile ingredient of pericarpium zanthoxylum oil, contained menthones relative amount is greater than 3%, menthones has very strong anti-corruption, antioxidation can effectively prolong shelf-life of product.

The invention has the beneficial effects as follows: utilize pericarpium zanthoxylum oil to substitute the chili sauce pericarpium zanthoxyli bud vegetable of common vegetable oil processing, can not only keep hot fragrant spicy flavor, and unique reducing blood lipid, hypoglycemic effect, consumer groups are more extensive, and low production cost, the shelf-life is longer.

The specific embodiment

1, raw material are purchased:

Determine to purchase pericarpium zanthoxylum oil, bright pepper bud, bright red hot pepper, bright shallot, peeling light lobe garlic, dried sesame, salt, monosodium glutamate, soy sauce, ten kinds of raw material of condiment by formula rate behind the processing capacity, wherein bright shallot is the big onion parts that removes the root leaf.

2, bright material is handled:

1. impurity elimination is clean respectively with bright pepper bud, bright red hot pepper, bright shallot earlier.

2. with bright pepper bud dry for standby.

3. bright red hot pepper, bright shallot is standby with the vegetable-chopper chopping respectively.

4. squeeze broken standby with vegetable cutting apparatus light lobe garlic and dried sesame respectively.

3, the oil system decocts:

Standby pepper bud is added in the pericarpium zanthoxylum oil, add standby shallot when heating earlier to 160 ℃, add standby garlic again, add standby pimiento and standby sesame after decocting half an hour, put into monosodium glutamate, salt, soy sauce, condiment after continuing to decoct half an hour, take the dish out of the pot after decocting 10 minutes again, in oil system process, the oil temperature is grasped between 130-160 ℃.

4, can sterilization:

Treat to carry out when the oil product temperature is reduced to below 40 ℃ the can sterilization, get lipid-lowering chili sauce pericarpium zanthoxyli bud vegetable.

Claims

A lipid-lowering chili sauce pericarpium zanthoxyli bud vegetable, it is characterized in that: the raw-material weight ratio is respectively pericarpium zanthoxylum oil 40%, bright pepper bud 30%, bright red hot pepper 15%, bright shallot 5%, light lobe garlic 2%, dried sesame 3.5%, salt 1.3%, monosodium glutamate 0.2%, soy sauce 1%, condiment 2%.
2. the production technology of lipid-lowering chili sauce pericarpium zanthoxyli bud vegetable according to claim 1, it is characterized in that: the operation of processing lipid-lowering chili sauce pericarpium zanthoxyli bud vegetable is divided into material and purchases, bright material is handled, the oil system decocts, the can four road technologies of sterilizing, elder generation is with pepper bud before the oil system, pimiento, shallot, the garlic impurity elimination is cleaned, again with bright pepper bud dry for standby, bright red hot pepper and bright shallot is standby with the vegetable-chopper chopping respectively, squeeze broken standby with vegetable cutting apparatus light lobe garlic and dried sesame respectively, during the oil system standby pepper bud is added in the pericarpium zanthoxylum oil, heat to 160 ℃, add standby shallot earlier, add standby garlic again, add standby pimiento and standby sesame after decocting half an hour, put into monosodium glutamate after continuing to decoct half an hour, salt, soy sauce and condiment, after decocting 10 minutes, take the dish out of the pot again, treat to carry out when temperature is reduced to below 40 ℃ to get lipid-lowering chili sauce pericarpium zanthoxyli bud vegetable after the can sterilization.