CN104886538A - Fragrant and hot beef weight losing sauce - Google Patents

Abstract

The present invention discloses a fragrant and hot beef weight losing sauce which comprises the following components in weight percent: 70-85% fresh red peppers, 3-10% beef, 1-2% zingiber officinale, 6-10% edible salt, 1-3% konjac flour, 0.02-0.05% L-carnitine, 1-3% sorbitol, 0.5-1.2% tea leaf extract, 0.2-0.6% kudzu root extract, 0.3-0.5% apple skin, 0.8-1.3% lotus leaves, 0.2-0.6% stevia rebaudiana leaves, 0.04-0.08% perilla frutescens leaves, 0.01-0.02% alisma plantago-aquatica, 0.02-0.03% artemisia capillaris, 0.01-0.02% angelica sinensis, 0.01-0.02% milettia reticulata, 0.01-0.02% atractylodes macrocephala, 0.01-0.05% gynostemma pentaphylla, 0.01-0.02% rosa laevigata, 0.3-0.8%black beans, 0.01-0.02% lilies, 0.2-0.7% ziziphus jujuba, 0.5-1.5% peanuts and 0.02-0.08% food additives. The fragrant and hot beef weight losing sauce reasonably combines the weight losing composition and red pepper sauce and uses a scientific preparation method, and the prepared weight losing red pepper sauce tastes good, is easy to take, needs no diet control, causes no diarrhea, has no side effects, is safe and reliable, and has significant effect.

Description

A kind of spicy beef weight reducing sauce

Technical field

The invention belongs to functional flavouring technical field, be specifically related to a kind of spicy beef weight reducing sauce.

Background technology

Along with the living standard of people improves constantly, food type and food supply become increasingly abundant, be in easy circumstances, the diet that allegro life causes is irregular, lack motion etc., the absorption of human body energy is made to be greater than consumption, fat accumulation, adipocyte increases, the fat of health exceedes normal level, thus initiation obesity, a fat not still serious health problem, also can bring psychological injury, and can diabetes be developed into, hypertension etc., the physical and mental health of serious harm people, a lot of people is by keeping fit through sport, body-building effect is fine, but fat-reducing effect is average, and be difficult to adhere to for a long time, the method of current treatment obesity, eat slimming drugs, go on a diet, physical therapy, but all there is shortcoming, 1, go on a diet and be unfavorable for the health of health, and be difficult to real execution, 2, physical therapy accommodator is limited, and risky, 3, eating slimming drugs is the nervous centralis being suppressed patient diet by medicine, make it to produce apocleisis sense, having seen food will Nausea and vomiting, thus reduce feed, reach the object of fat-reducing, but eat like a bird, endotrophic is not enough, very large to the injury of human body, and this type of medicine is likely addicted, has huge side effect to liver, kidney, at present, the product of the fat-reducing circulated in market, great majority adopt to be made for primary raw material with rheum officinale, folium sennae, lost weight by " rushing down " this mode, often cause user's severe diarrhea, a large amount of dehydration, body cylinder electrolyte balance is thoroughly destroyed, health extremely feeble, take stopgap measures wound originally, very large to health injury.

Summary of the invention

For solving the problem, the invention discloses a kind of spicy beef weight reducing sauce, be combined with thick chilli sauce by slimming ingredient, mouthfeel is good, taking convenience, and without the need to going on a diet, Be very effective, does not suffer from diarrhoea, without any side effects, safe and reliable.

For achieving the above object, technical scheme of the present invention is as follows:

A kind of spicy beef weight reducing sauce, it is characterized in that: comprise following component and percentage by weight thereof: bright red hot pepper 70-85%, beef 3-10%, old ginger 1-2%, salt 6-10%, konjaku flour 1-3%, L-l-cn 0.02-0.05%, D-sorbite 1-3%, tea extract 0.5-1.2%, kudzu root extract 0.2-0.6%, apple skin 0.3-0.5%, lotus leaf 0.8-1.3%, stevia rebaudian leaf 0.2-0.6%, perilla leaf 0.04-0.08%, rhizoma alismatis 0.01-0.02%, oriental wormwood 0.02-0.03%, Radix Angelicae Sinensis 0.01-0.02%, reticulate millettia 0.01-0.02%, bighead atractylodes rhizome 0.01-0.02%, gynostemma pentaphylla 0.01-0.05%, fruit of Cherokee rose 0.01-0.02%, black soya bean 0.3-0.8%, lily 0.01-0.02%, spina date seed 0.2-0.7%, peanut 0.5-1.5%, food additives 0.02-0.08%.

As a modification of the present invention, described food additives consist of the following composition according to mass percent: sodium glutamate 10-20%, propionic acid: 10-35%, potassium sorbate: 25-50%, butylated hydroxy anisole: 5-20%.

A kind of spicy beef weight reducing sauce, concrete preparation method, comprises the following steps:

(1) apple skin, lotus leaf, stevia rebaudian leaf, perilla leaf, rhizoma alismatis, oriental wormwood, Radix Angelicae Sinensis, reticulate millettia, the bighead atractylodes rhizome, gynostemma pentaphylla, the fruit of Cherokee rose, black soya bean, lily, spina date seed are washed, after fully drying, powder is made with pulverizer, with the screening of 10-15 eye mesh screen, stand-by after Homogeneous phase mixing;

(2) beef is boiled to medium, diced;

(3) peanut chopping;

(4) by konjaku flour, L-l-cn, D-sorbite, tea extract, kudzu root extract 10-20 eye mesh screen screening, stand-by after Homogeneous phase mixing;

(5) use fresh, maturity good, free from insect pests, scab, rotten bright red hot pepper, in the salt solution of 5-8%, soak expelling parasite in 10-20 minute, then with clear water washing 3-5 time, clean silt impurity, cuts off base of a fruit handle, dries stand-by;

(6) old ginger is cleaned, rub with the hands and remove ginger peel, thinly slice, reinstate pulverizer with the bright red hot pepper one of step (5) and pulverize and mix thoroughly;

(7) evenly add salt in mixture step (6) obtained, food additives mix thoroughly in rear loading airtight container, pressurization of anhydrating is pickled, pressure 0.2-0.5kPa, and pressing time is 2-3 hour;

(8) open airtight container after cooling, add and step (1), (2), (3), (4) mixture, after stirring, respectively in implantation glass bottle;

(9) vial is put into fumer thermal exhaust, be heated to 60-65 DEG C, naturally cool to 30 ± 3 DEG C of insulation 2-3 hour, add a cover sealing of bleeding, vacuum is 0.6-0.9kPa;

(10) vial is adopted infrared ray sterilizing 10-15 minute, send in 20 ± 2 DEG C of insulating boxs after cooling and observe 3-5 round the clock, after checking no problem, carry out finished product packing.

The invention has the beneficial effects as follows:

A kind of spicy beef weight reducing sauce of the present invention, by slimming ingredient and thick chilli sauce reasonable combination, adopt the preparation method of science, the fat-reducing thick chilli sauce mouthfeel produced is good, and taking convenience, without the need to going on a diet, does not suffer from diarrhoea, without any side effects, safe and reliable, Be very effective.

The present invention take bright red hot pepper as the sauce that major ingredient is made, containing a large amount of capsaicine in bright red hot pepper, often pause and need only be able to eat one or two spoonful, its spicy flavor can cause appetite to subtract greatly, capsaicine can also accelerate metabolism simultaneously, stimulate heat generating system in body, elevator running body efficiency, burn fat, quickly consumption of calorie, then tea extract, the kudzu root extract of mixing fair amount, can via many acting activating protein kinases and triglyceride lipolytic enzyme, reduce adipocyte to pile up, reducing blood lipid, thus reach fat-reducing+health-care efficacy.

The present invention uses konjaku flour, and its coefficient of expansion is 30-50 times, has satiety after people's food, thus reduces quantity and the energy of human body dietary intake, and konjaku institute heat content is extremely low, just can control body weight so need not deliberately go on a diet, and reaches the effect of nature fat-reducing; L-l-cn can make muscle cell make full use of aliphatic acid to carry out energetic supersession, propose high-fat consumption, quick weight-lossing; Because a lot of people of obese patient has three high symptom and diabetes; the present invention uses D-sorbite as sweetener; as the substitute of white sugar; heat is low; can promote that liver glycogen synthesizes, for cell with nutrition and energy, blood glucose value can not be caused to rise; reduce the generation of harmful ketoboidies in human body, protection and reparation liver.

The present invention adds the apple skin of rational formula, lotus leaf, stevia rebaudian leaf, perilla leaf, rhizoma alismatis, oriental wormwood, Radix Angelicae Sinensis, reticulate millettia, the bighead atractylodes rhizome, gynostemma pentaphylla, the fruit of Cherokee rose, black soya bean, lily, spina date seed, can effectively auxiliary separating disintegrate in fat, and excrete fast, reparation, opsonic action can also be played to the damage of the body organ caused in weight loss procedures, reduce serum total cholesterol and triacylglycerol content, slow down atherogenesis, make obese patient can not cause other diseases in weight loss procedures, beauty treatment can also be played, the effect of skin tightening.

The present invention is in the step (7) of preparation process, and pressurization is pickled, and pickles the shortening time than normal pressure, raise the efficiency, and rear nitrosamine is pickled in pressurization, the content of nitrous acid amides reduces 60-70% than normally pickling, reduce carcinogen content, its content has reduced to safety value; The present invention is in the step (9) of preparation process, and thick chilli sauce is first heated to 60-65 DEG C, then naturally cools to 30 ± 3 DEG C of insulation 2-3 hour, the amount of precipitation of the capsaicine in thick chilli sauce can be made to increase, improve fat-reducing effect.

Tea extract of the present invention, black tea is more effective, preferably oolong tea, theophylline and caffeine amount high, better play the effect of fat-reducing.

In preparation method of the present invention, add peanut, can be savory, add food additives, the nutrition of food can be kept, enrich the color of thick chilli sauce, the mineral matter nutritional such as phosphorus, calcium is provided, strengthen body immunity, reduce disease and occur, and can prevent thick chilli sauce from rotting, rotten, variable color.

Detailed description of the invention

Below in conjunction with detailed description of the invention, illustrate the present invention further, following detailed description of the invention should be understood and be only not used in for illustration of the present invention and limit the scope of the invention.

Embodiment 1

A kind of spicy beef weight reducing sauce, it is characterized in that: comprise following component and percentage by weight thereof: bright red hot pepper 71%, beef 10%, old ginger 1%, salt 7%, konjaku flour 3%, L-l-cn 0.02%, D-sorbite 3%, Dragon Well tea extract 0.5%, kudzu root extract 0.6%, apple skin 0.3%, lotus leaf 1.2%, stevia rebaudian leaf 0.2%, perilla leaf 0.08%, rhizoma alismatis 0.01%, oriental wormwood 0.03%, Radix Angelicae Sinensis 0.01%, reticulate millettia 0.02%, the bighead atractylodes rhizome 0.01%, gynostemma pentaphylla 0.04%, the fruit of Cherokee rose 0.01%, black soya bean 0.7%, lily 0.01%, spina date seed 0.7%, peanut 0.5%, food additives 0.06%, described food additives consist of the following composition according to mass percent: sodium glutamate 16%, propionic acid: 24%, potassium sorbate: 40%, butylated hydroxy anisole: 20%.

Its concrete preparation method, comprises the following steps:

(1) apple skin, lotus leaf, stevia rebaudian leaf, perilla leaf, rhizoma alismatis, oriental wormwood, Radix Angelicae Sinensis, reticulate millettia, the bighead atractylodes rhizome, gynostemma pentaphylla, the fruit of Cherokee rose, black soya bean, lily, spina date seed are washed, after fully drying, powder is made with pulverizer, with 12 eye mesh screen screenings, stand-by after Homogeneous phase mixing;

(2) beef is boiled to medium, diced;

(3) peanut chopping;

(4) konjaku flour, L-l-cn, D-sorbite, Dragon Well tea extract, kudzu root extract 15 eye mesh screens are screened, stand-by after Homogeneous phase mixing;

(5) use fresh, maturity good, free from insect pests, scab, rotten bright red hot pepper, in the salt solution of 7% soak expelling parasite in 16 minutes, then wash 4 times with clear water, clean silt impurity, cut off base of a fruit handle, dry stand-by;

(6) old ginger is cleaned, rub with the hands and remove ginger peel, thinly slice, reinstate pulverizer with the bright red hot pepper one of step (5) and pulverize and mix thoroughly;

(7) evenly add salt in mixture step (6) obtained, food additives mix thoroughly in rear loading airtight container, pressurization of anhydrating is pickled, pressure 0.4kPa, and pressing time is 2 hours;

(8) open airtight container after cooling, add and step (1), (2), (3), (4) mixture, after stirring, respectively in implantation glass bottle;

(9) vial is put into fumer thermal exhaust, be heated to 63 DEG C, naturally cool to 30 DEG C of insulations 2 hours, add a cover sealing of bleeding, vacuum is 0.7kPa;

(10) vial is adopted infrared ray sterilizing 10-15 minute, send into after cooling in 20 DEG C of insulating boxs and observe 4 round the clock, after checking no problem, carry out finished product packing.

Embodiment 2

A kind of spicy beef weight reducing sauce, it is characterized in that: comprise following component and percentage by weight thereof: bright red hot pepper 80%, beef 4%, old ginger 2%, salt 6%, konjaku flour 1%, L-l-cn 0.05%, D-sorbite 1%, clovershrub extract 1.2%, kudzu root extract 0.3%, apple skin 0.5%, lotus leaf 0.9%, stevia rebaudian leaf 0.6%, perilla leaf 0.06%, rhizoma alismatis 0.02%, oriental wormwood 0.02%, Radix Angelicae Sinensis 0.02%, reticulate millettia 0.01%, the bighead atractylodes rhizome 0.02%, gynostemma pentaphylla 0.02%, the fruit of Cherokee rose 0.02%, black soya bean 0.4%, lily 0.02%, spina date seed 0.3%, peanut 1.5%, food additives 0.04%, described food additives consist of the following composition according to mass percent: sodium glutamate 12%, propionic acid: 35%, potassium sorbate: 35%, butylated hydroxy anisole: 18%.

Its concrete preparation method, comprises the following steps:

(1) apple skin, lotus leaf, stevia rebaudian leaf, perilla leaf, rhizoma alismatis, oriental wormwood, Radix Angelicae Sinensis, reticulate millettia, the bighead atractylodes rhizome, gynostemma pentaphylla, the fruit of Cherokee rose, black soya bean, lily, spina date seed are washed, after fully drying, powder is made with pulverizer, with 10 eye mesh screen screenings, stand-by after Homogeneous phase mixing;

(2) beef is boiled to medium, diced;

(3) peanut chopping;

(4) konjaku flour, L-l-cn, D-sorbite, clovershrub extract, kudzu root extract 20 eye mesh screens are screened, stand-by after Homogeneous phase mixing;

(5) use fresh, maturity good, free from insect pests, scab, rotten bright red hot pepper, in the salt solution of 5% soak expelling parasite in 20 minutes, then wash 3 times with clear water, clean silt impurity, cut off base of a fruit handle, dry stand-by;

(6) old ginger is cleaned, rub with the hands and remove ginger peel, thinly slice, reinstate pulverizer with the bright red hot pepper one of step (5) and pulverize and mix thoroughly;

(7) evenly add salt in mixture step (6) obtained, food additives mix thoroughly in rear loading airtight container, pressurization of anhydrating is pickled, pressure 0.5kPa, and pressing time is 2 hours;

(8) open airtight container after cooling, add and step (1), (2), (3), (4) mixture, after stirring, respectively in implantation glass bottle;

(9) vial is put into fumer thermal exhaust, be heated to 65 DEG C, naturally cool to 27 DEG C of insulations 3 hours, add a cover sealing of bleeding, vacuum is 0.6kPa;

(10) vial is adopted infrared ray sterilizing 15 minutes, send into after cooling in 18 DEG C of insulating boxs and observe 5 round the clock, after checking no problem, carry out finished product packing.

Embodiment 3

A kind of spicy beef weight reducing sauce, it is characterized in that: comprise following component and percentage by weight thereof: bright red hot pepper 76%, beef 5%, old ginger 1.5%, salt 8%, konjaku flour 2%, L-l-cn 0.03%, D-sorbite 2.3%, oolong tea extract 0.8%, kudzu root extract 0.4%, apple skin 0.4%, lotus leaf 1.0%, stevia rebaudian leaf 0.4%, perilla leaf 0.05%, rhizoma alismatis 0.01%, oriental wormwood 0.02%, Radix Angelicae Sinensis 0.01%, reticulate millettia 0.01%, the bighead atractylodes rhizome 0.01%, gynostemma pentaphylla 0.01%, the fruit of Cherokee rose 0.01%, black soya bean 0.5%, lily 0.01%, spina date seed 0.4%, peanut 1.1%, food additives 0.03%, described food additives consist of the following composition according to mass percent: sodium glutamate 20%, propionic acid: 29%, potassium sorbate: 45%, butylated hydroxy anisole: 6%.

Its concrete preparation method, comprises the following steps:

(1) apple skin, lotus leaf, stevia rebaudian leaf, perilla leaf, rhizoma alismatis, oriental wormwood, Radix Angelicae Sinensis, reticulate millettia, the bighead atractylodes rhizome, gynostemma pentaphylla, the fruit of Cherokee rose, black soya bean, lily, spina date seed are washed, after fully drying, powder is made with pulverizer, with 15 eye mesh screen screenings, stand-by after Homogeneous phase mixing;

(2) beef is boiled to medium, diced;

(3) peanut chopping;

(4) konjaku flour, L-l-cn, D-sorbite, oolong tea extract, kudzu root extract 10 eye mesh screens are screened, stand-by after Homogeneous phase mixing;

(5) use fresh, maturity good, free from insect pests, scab, rotten bright red hot pepper, in the salt solution of 8% soak expelling parasite in 10 minutes, then wash 5 times with clear water, clean silt impurity, cut off base of a fruit handle, dry stand-by;

(6) old ginger is cleaned, rub with the hands and remove ginger peel, thinly slice, reinstate pulverizer with the bright red hot pepper one of step (5) and pulverize and mix thoroughly;

(7) evenly add salt in mixture step (6) obtained, food additives mix thoroughly in rear loading airtight container, pressurization of anhydrating is pickled, pressure 0.2kPa, and pressing time is 3 hours;

(8) open airtight container after cooling, add and step (1), (2), (3), (4) mixture, after stirring, respectively in implantation glass bottle;

(9) vial is put into fumer thermal exhaust, be heated to 60 DEG C, naturally cool to 33 DEG C of insulations 2 hours, add a cover sealing of bleeding, vacuum is 0.9kPa;

(10) vial is adopted infrared ray sterilizing 10 minutes, send into after cooling in 22 DEG C of insulating boxs and observe 3 round the clock, after checking no problem, carry out finished product packing.

Effect experimental:

(1) animal experiment: select 24 body weight to be the male White Rabbit of 8-10kg, be divided into 3 groups at random, be respectively fat 1 group, fat 2 groups, fat 3 groups, feed according to the thick chilli sauce of embodiment 1,2,3 respectively, continuous nursing 30 days, supplies sauce every day 3 times, and other diet drinking-water freely.

Experimental session is observed the diet situation of rabbit, active state and ight soil at any time and is done rare degree, and every rabbit average amount of drinking water every day will many about 20mL than ever, occur without apocleisis situation, appetite reduces 1/3, except fat 1 group occurs 1 example diarrhoea, other are without diarrhoea phenomenon, but urine volume, urine time increase.

Table 1 White Rabbit body weight and IC result

Lipid determination

At the end of experiment, each group White Rabbit fasting 24 hours, blood drawing, separation of serum, adopt the content of elisa reagent colorimetric method for determining serum total cholesterol (TC) and triglycerides (TG), experimental result is as shown in table 2.

The measurement result of table 2 White Rabbit serum total cholesterol (TC) and triglycerides (TG)

The mensuration of fat index and adipocyte count, size

Solution takes the White Rabbit after blood, peel off its genitals and perinephric fat, claim fat weight, calculate the fat index of White Rabbit, from the fat separated, get a fritter adipose tissue, fix with 10% formaldehyde, cut into slices, under 400 power microscopes, count the adipocyte number in the full visual field, measure adipocyte size with mircrometer gauge, experimental result is as shown in table 3.

The result of table 3 rat fat index, adipocyte count and size

(2) clinical trial:

Experimenter is the fat volunteer in Nanjing, and totally 30 examples, are divided into three groups, often organize 10 people, the diet of three groups is provided according to embodiment 1,2,3,40 days experimental periods, supply of often pausing spicy beef weight reducing of the present invention sauce, other diet drinking-water freely, does not allow to eat a piece, period is without diarrhoea phenomenon, then detect body weight, body fat total amount, the percentile situation of change of body fat, experiment start and at the end of each to survey once, drug withdrawal detects after half a year again, the results are shown in Table 4 and table 5.

Table 4 body weight, body fat total amount, the percentile testing result of body fat

Table 5 biochemical indicator testing result

Experiment shows, a kind of spicy beef weight reducing sauce of the present invention, safe and reliable, and Be very effective is without any side effects, does not need the mode by rushing down to lose weight, to human body fanout free region.

Technological means disclosed in the present invention program is not limited only to the technological means disclosed in above-mentioned embodiment, also comprises the technical scheme be made up of above technical characteristic.

Claims (3)

1. a spicy beef weight reducing sauce, it is characterized in that: comprise following component and percentage by weight thereof: bright red hot pepper 70-85%, beef 3-10%, old ginger 1-2%, salt 6-10%, konjaku flour 1-3%, L-l-cn 0.02-0.05%, D-sorbite 1-3%, tea extract 0.5-1.2%, kudzu root extract 0.2-0.6%, apple skin 0.3-0.5%, lotus leaf 0.8-1.3%, stevia rebaudian leaf 0.2-0.6%, perilla leaf 0.04-0.08%, rhizoma alismatis 0.01-0.02%, oriental wormwood 0.02-0.03%, Radix Angelicae Sinensis 0.01-0.02%, reticulate millettia 0.01-0.02%, bighead atractylodes rhizome 0.01-0.02%, gynostemma pentaphylla 0.01-0.05%, fruit of Cherokee rose 0.01-0.02%, black soya bean 0.3-0.8%, lily 0.01-0.02%, spina date seed 0.2-0.7%, peanut 0.5-1.5%, food additives 0.02-0.08%.

2. a kind of spicy beef weight reducing sauce according to claim 1, is characterized in that: described food additives consist of the following composition according to mass percent: sodium glutamate 10-20%, propionic acid: 10-35%, potassium sorbate: 25-50%, butylated hydroxy anisole: 5-20%.

3. a concrete preparation method for spicy beef weight reducing sauce, is characterized in that: comprise the following steps:

(1) apple skin, lotus leaf, stevia rebaudian leaf, perilla leaf, rhizoma alismatis, oriental wormwood, Radix Angelicae Sinensis, reticulate millettia, the bighead atractylodes rhizome, gynostemma pentaphylla, the fruit of Cherokee rose, black soya bean, lily, spina date seed are washed, after fully drying, powder is made with pulverizer, with the screening of 10-15 eye mesh screen, stand-by after Homogeneous phase mixing;

(2) beef is boiled to medium, diced;

(3) peanut chopping;

(4) by konjaku flour, L-l-cn, D-sorbite, tea extract, kudzu root extract 10-20 eye mesh screen screening, stand-by after Homogeneous phase mixing;

(5) use fresh, maturity good, free from insect pests, scab, rotten bright red hot pepper, in the salt solution of 5-8%, soak expelling parasite in 10-20 minute, then with clear water washing 3-5 time, clean silt impurity, cuts off base of a fruit handle, dries stand-by;

(6) old ginger is cleaned, rub with the hands and remove ginger peel, thinly slice, reinstate pulverizer with the bright red hot pepper one of step (5) and pulverize and mix thoroughly;

(7) evenly add salt in mixture step (6) obtained, food additives mix thoroughly in rear loading airtight container, pressurization of anhydrating is pickled, pressure 0.2-0.5kPa, and pressing time is 2-3 hour;

(8) open airtight container after cooling, add and step (1), (2), (3), (4) mixture, after stirring, respectively in implantation glass bottle;

(9) vial is put into fumer thermal exhaust, be heated to 60-65 DEG C, naturally cool to 30 ± 3 DEG C of insulation 2-3 hour, add a cover sealing of bleeding, vacuum is 0.6-0.9kPa;

(10) vial is adopted infrared ray sterilizing 10-15 minute, send in 20 ± 2 DEG C of insulating boxs after cooling and observe 3-5 round the clock, after checking no problem, carry out finished product packing.