CN104921087A - Shelled shrimp cashew chili sauce for soothing nerves and preparation method of shelled shrimp cashew chili sauce - Google Patents
Shelled shrimp cashew chili sauce for soothing nerves and preparation method of shelled shrimp cashew chili sauce Download PDFInfo
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- 210000005036 nerve Anatomy 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000002568 Capsicum frutescens Nutrition 0.000 title abstract 9
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- 229920002472 Starch Polymers 0.000 claims abstract description 18
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- 244000194101 Ginkgo biloba Species 0.000 claims description 7
- 235000008100 Ginkgo biloba Nutrition 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 7
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 7
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
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- 239000012141 concentrate Substances 0.000 claims description 4
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- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 208000026451 salivation Diseases 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
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- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
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- 239000008103 glucose Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses shelled shrimp cashew chili sauce for soothing nerves. The shelled shrimp cashew chili sauce is prepared from the following raw materials in parts by weight: 120-130 parts of red chili, 8-14 parts of mung bean starch, 12-13 parts of salt, 10-15 parts of Sanhua wine, 8-10 parts of laver powder, 14-15 parts of shelled shrimps, 16-17 parts of fresh broad beans, 12-15 parts of cashews, 1.5-2 parts of albizia bark, 2.8-3.3 parts of wild chrysanthemums and 2.1-2.7 parts of mulberry fruits. The chili sauce prepared by the preparation method disclosed by the invention is fragrant, mellow and delicious; nutrient components of the chili are preserved to the largest extent; the mung bean starch is added to the raw materials, so that after the mung bean starch is pasted, a layer of protective film can be formed on a gastric wall, direct stimulation of the chili to the gastric wall is avoided or reduced, and gastric mucosa is protected; through the addition of food materials of the albizia bark, the wild chrysanthemums, the mulberry fruits and the like, the chili sauce disclosed by the invention has the health-care functions of nourishing yin, tonifying blood, improving eyesight, promoting salivation and resolving stagnation for tranquilization.
Description
Technical field
The present invention relates to a kind of health care flesh of fish, particularly relate to a kind of dried shrimp cashew nut and to calm the nerves thick chilli sauce and preparation method thereof.
Background technology
Pimiento originates in Central and South America torrid areas, and China is imported in the Ming Dynasty.Now all have production all over China, mainly concentrate on the provinces such as Hunan, Hubei, Jiangxi, Sichuan, Chongqing, Yunnan, Guizhou, all there are supply in the four seasons.Pimiento contains abundant vitamin C and carrotene, and there is antipyretic-antalgic, increase appetite, help digest, edible effect of lowering blood-fat and reducing weight.
For ease of preserving storage, pimiento is commonly used to make sauce.In capsicum, ascorbic content occupies first in vegetables, but in sauce grinding processed, the stirring capsicum oxidation with machinery is more obvious, and traditional heating concentration method, VC is lost just even more serious, simultaneously thick chilli sauce in put procedure prolongation VC in time also in continuous loss.
Although the delicious but excessive amount of thick chilli sauce can cause getting angry and even be detrimental to health, the consumer of many edible thick chilli sauce there will be enteron aisle discomfort, especially first edible or excessive edible consumer, there will be stomachache, draws tripe, the symptom such as anus portion burning sensation.After deliberation, the capsicim meeting severe irritation gastrointestinal mucosa inside capsicum, can obviously affect intestinal fermentation environment.Capsicim can cause the discomfort of enteron aisle.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide a kind of dried shrimp cashew nut and to calm the nerves thick chilli sauce and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of dried shrimp cashew nut is calmed the nerves thick chilli sauce, is made up of the raw material of following weight portion:
The Tea Polyphenols solution of pimiento 120-130, green starch 8-14, salt 12-13, three-flower wine 10-15, laver powder 8-10, dried shrimp 14-15, fresh broad bean 16-17, cashew nut 12-15, cortex albiziae 1.5-2, mother chrysanthemum 2.8-3.3, mulberry fruit 2.1-2.7,0.015-0.02%, the ginkgo biloba p.e solution of 0.015-0.02%, the plant acid solution of 0.015-0.02%, the KMnO4 solution of 0.04-0.05%, monosodium glutamate, five-spice powder are appropriate;
Described a kind of dried shrimp cashew nut is calmed the nerves the preparation method of thick chilli sauce, it is characterized in that comprising the following steps:
(1) cortex albiziae, mother chrysanthemum, mulberry fruit are added 5-6 times after flooding 30-40 minute and consider to obtain liquid; Select maturation, harmless, the more uniform pimiento of size, cut the root of capsicum, clean up with appropriate KMnO4 solution, and drain away the water, diced shape is stand-by;
(2) fresh broad bean is cleaned and is squeezed slurry, filters to obtain slurries; Laver powder, dried shrimp are mixed into pot and stir-fry, then are blended into fresh broad bean slurry mixing decoction 2-3 minute, filter to obtain dried shrimp;
(3) get appropriate Tea Polyphenols solution, ginkgo biloba p.e solution, plant acid solution be placed in bottle by 1:1-2:5-6 and mix, by the pimiento of chopping and, be soaked in mixed liquor, filter to obtain vial material after 4-5 minute;
(4) mix with cashew nut after step (2), (3) gained material being drained and be placed in homogenizer and stir, obtain capsicum paste;
(5) dissolved by green starch with the liquid of green starch 5-6 times volume, and add monosodium glutamate, five-spice powder, after fully melting, little fire heating mixed liquor makes starch gelatinization, obtains thick baste;
(6) by each for above-mentioned steps gained material and to remain each mixing of materials even, and jointly concentrate as in low-temperature vacuum thickener, finally carry out sealing filling, to obtain final product.
Advantage of the present invention is:
The present invention is added with the green starch of gelatinization in thick chilli sauce, and starch is by the polysaccharide polymer of multiple glucose molecule condensation, it can with hydrochloric acid in gastric juice effect, form colloidal fluid, be attached on coat of the stomach, form layer protecting film, prevent or reduce the direct stimulation of thick chilli sauce to coat of the stomach, protection stomach lining; Starch can increase the adhesive force of flavoring to thick chilli sauce simultaneously, improves color and luster and the taste of thick chilli sauce;
The present invention adopts mixing antioxidant to process raw material, different antioxidants shows different antioxidant characteristics, such as plant acid solution can make OH obviously reduce, the special molecular structure of phytic acid and effect make it to have compared with Tea Polyphenols, antioxidation that silver-colored ginkgo biloba p.e is stronger, but adopt mixing antioxidant to make it in the antioxidation of thick chilli sauce, the order reaching remarkable synergy can be made up mutually, make the protective capability with stronger antioxidation and the VC to capsicum; The method that last portion of the present invention adopts cryogenic vacuum concentrated, can available protecting capsicum Vitamin C content.
The aromatic delicious food of the thick chilli sauce that the present invention obtains, long times of aftertaste, taste quality is good, at utmost save the nutritional labeling of capsicum from damage, and by the interpolation of the food materials such as cortex albiziae, mother chrysanthemum, mulberry fruit, impart nourishing yin and supplementing blood of the present invention, improving eyesight promoted the production of body fluid, the health care of resolving stagnation for tranquilization.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
A kind of dried shrimp cashew nut is calmed the nerves thick chilli sauce, is made up of the raw material of following weight portion (jin):
The Tea Polyphenols solution of pimiento 130, green starch 8, salt 12, three-flower wine 10, laver powder 10, dried shrimp 15, fresh broad bean 17, cashew nut 15, cortex albiziae 2, mother chrysanthemum 3.3, mulberry fruit 2.7,0.02%, the ginkgo biloba p.e solution of 0.02%, 0.02% plant acid solution, 0.05% KMnO4 solution, monosodium glutamate, five-spice powder appropriate;
Described a kind of dried shrimp cashew nut is calmed the nerves the preparation method of thick chilli sauce, it is characterized in that comprising the following steps:
(1) cortex albiziae, mother chrysanthemum, mulberry fruit are added 5 times of floodings and consider to obtain liquid after 40 minutes; Select maturation, harmless, the more uniform pimiento of size, cut the root of capsicum, clean up with appropriate KMnO4 solution, and drain away the water, diced shape is stand-by;
(2) fresh broad bean is cleaned and is squeezed slurry, filters to obtain slurries; Laver powder, dried shrimp are mixed into pot and stir-fry, then are blended into fresh broad bean slurry mixing decoction 3 minutes, filter to obtain dried shrimp;
(3) get appropriate Tea Polyphenols solution, ginkgo biloba p.e solution, plant acid solution be placed in bottle by 1:1:6 and mix, by the pimiento of chopping and, be soaked in mixed liquor, filter to obtain vial material after 5 minutes;
(4) mix with cashew nut after step (2), (3) gained material being drained and be placed in homogenizer and stir, obtain capsicum paste;
(5) dissolved by green starch with the liquid of green starch 5 times of volumes, and add monosodium glutamate, five-spice powder, after fully melting, little fire heating mixed liquor makes starch gelatinization, obtains thick baste;
(6) by each for above-mentioned steps gained material and to remain each mixing of materials even, and jointly concentrate as in low-temperature vacuum thickener, finally carry out sealing filling, to obtain final product.
Claims (2)
1. dried shrimp cashew nut is calmed the nerves a thick chilli sauce, it is characterized in that being made up of the raw material of following weight portion:
The Tea Polyphenols solution of pimiento 120-130, green starch 8-14, salt 12-13, three-flower wine 10-15, laver powder 8-10, dried shrimp 14-15, fresh broad bean 16-17, cashew nut 12-15, cortex albiziae 1.5-2, mother chrysanthemum 2.8-3.3, mulberry fruit 2.1-2.7,0.015-0.02%, the ginkgo biloba p.e solution of 0.015-0.02%, the plant acid solution of 0.015-0.02%, the KMnO4 solution of 0.04-0.05%, monosodium glutamate, five-spice powder are appropriate.
2. a kind of dried shrimp cashew nut according to claim 1 is calmed the nerves the preparation method of thick chilli sauce, it is characterized in that comprising the following steps:
(1) cortex albiziae, mother chrysanthemum, mulberry fruit are added 5-6 times after flooding 30-40 minute and consider to obtain liquid; Select maturation, harmless, the more uniform pimiento of size, cut the root of capsicum, clean up with appropriate KMnO4 solution, and drain away the water, diced shape is stand-by;
(2) fresh broad bean is cleaned and is squeezed slurry, filters to obtain slurries; Laver powder, dried shrimp are mixed into pot and stir-fry, then are blended into fresh broad bean slurry mixing decoction 2-3 minute, filter to obtain dried shrimp;
(3) get appropriate Tea Polyphenols solution, ginkgo biloba p.e solution, plant acid solution be placed in bottle by 1:1-2:5-6 and mix, by the pimiento of chopping and, be soaked in mixed liquor, filter to obtain vial material after 4-5 minute;
(4) mix with cashew nut after step (2), (3) gained material being drained and be placed in homogenizer and stir, obtain capsicum paste;
(5) dissolved by green starch with the liquid of green starch 5-6 times volume, and add monosodium glutamate, five-spice powder, after fully melting, little fire heating mixed liquor makes starch gelatinization, obtains thick baste;
(6) by each for above-mentioned steps gained material and to remain each mixing of materials even, and jointly concentrate as in low-temperature vacuum thickener, finally carry out sealing filling, to obtain final product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510291509.0A CN104921087A (en) | 2015-06-01 | 2015-06-01 | Shelled shrimp cashew chili sauce for soothing nerves and preparation method of shelled shrimp cashew chili sauce |
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| CN201510291509.0A CN104921087A (en) | 2015-06-01 | 2015-06-01 | Shelled shrimp cashew chili sauce for soothing nerves and preparation method of shelled shrimp cashew chili sauce |
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| CN201510291509.0A Pending CN104921087A (en) | 2015-06-01 | 2015-06-01 | Shelled shrimp cashew chili sauce for soothing nerves and preparation method of shelled shrimp cashew chili sauce |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579316A (en) * | 2016-12-09 | 2017-04-26 | 昭平县科学技术指导站 | Improved pepper sauce |
| CN106798306A (en) * | 2017-01-18 | 2017-06-06 | 安徽鸡笼山食品有限公司 | It is a kind of can strengthen immunity thick chilli sauce and preparation method thereof |
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2015
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| CN102599471A (en) * | 2012-03-12 | 2012-07-25 | 赵昌寿 | Formula of serial spicy-oil chili sauces and production technique of serial spicy-oil chili sauces |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106579316A (en) * | 2016-12-09 | 2017-04-26 | 昭平县科学技术指导站 | Improved pepper sauce |
| CN106798306A (en) * | 2017-01-18 | 2017-06-06 | 安徽鸡笼山食品有限公司 | It is a kind of can strengthen immunity thick chilli sauce and preparation method thereof |
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