Method for preparing ageratum and elsholtzia type roasting jam

A barbecue sauce, functional technology, applied in the field of food processing, can solve the problems of low content of active ingredients, no prominent features, narrow application fields, etc., and achieve the effects of regulating gastrointestinal function, unique formula and reasonable ratio

Inactive Publication Date: 2009-11-11
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

General barbecue seasonings and sauces contain tender meat powder, curry powder, cumin powder, refined salt, pepper powder, fresh ginger powder, clove powder, fennel powder, cinnamon powder, amomum powder, chili powder, perilla powder, peanut powder, Powders such as monosodium glutamate are mixed, the taste is the same, there is no outstanding feature, and the rough processing is limited to traditional grinding and mixing, the content of active ingredients is low, and the application field is narrow

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Heat 150g of soybean oil to 80% heat (3-5min), add 12g of pepper powder, 6g of cumin powder, and 40g of tree pepper, and fry until the tree pepper turns dark red, with the aroma of cumin and peppercorns, continue Add 80g of minced garlic, 30g of syrup, 30g of soy sauce, 25g of minced ginger, and 25g of salt, and continue to stir-fry until the aroma comes out. Dilute 80g of sesame paste with 100mL of water and add, boil for 15 minutes to obtain 520g of base sauce;

[0022] 2. Weigh 50g each of Patchouli and Cyperus, ultrafinely pulverize to 40 mesh, mix and add to a retort, extract with 8 times the amount (800mL) of food-grade 90% ethanol at 85°C for 2.5h, filter with a 430-mesh filter cloth, The residue after filtration was continuously extracted with 5 times the amount (500 mL) of 90% ethanol at 85°C for 2.5 hours, then filtered with a 430-mesh filter cloth, and the filtered extracts were combined twice, and rotary evaporated under reduced pressure at 45°C and 0.1MPa...

Embodiment 2

[0025] 1. Heat 150g of soybean oil to 80% heat (3-5min), add 15g of pepper powder, 4g of cumin powder, and 40g of tree pepper, and fry until the tree pepper turns dark red, with the aroma of cumin and peppercorns, continue Add 70g of minced garlic, 20g of syrup, 20g of soy sauce, 30g of minced ginger, and 20g of salt, and continue to stir-fry until the aroma comes out. Dilute 100g of sesame paste with 100mL of water and add, boil for 12 minutes to obtain 535g of base sauce;

[0026] 2. Weigh 30g of Huoxiang and 70g of Herba Herba, ultrafinely pulverize to 40 mesh, mix and add to a retort, extract with 8 times the amount (800mL) of food-grade 90% ethanol at 85°C for 2.5h, filter with a 430-mesh filter cloth, and The remaining residue was extracted with 5 times the amount (500mL) of 90% ethanol at 85°C for 2.5h under reflux, filtered through a 430-mesh filter cloth, combined twice to filter the extracts, and concentrated to a paste by rotary evaporation under reduced pressure at ...

Embodiment 3

[0029] 1. Heat 150g of soybean oil to 80% heat (3-5min), add 15g of pepper powder, 4g of cumin powder, and 40g of tree pepper, and fry until the tree pepper turns dark red, with the aroma of cumin and peppercorns, continue Add 70g of minced garlic, 20g of syrup, 20g of soy sauce, 30g of minced ginger, and 20g of salt, and continue to stir-fry until the aroma comes out. Dilute 100g of sesame paste with 100mL of water and add, boil for 15 minutes; get 525g of base sauce

[0030] 2. Weigh 70g of Huoxiang and 30g of Herba Herba, superfinely pulverize to 40 mesh, mix and add to a retort, extract with 8 times the amount (800mL) of food-grade 90% ethanol at 85°C for 2.5h, filter with a 430-mesh filter cloth, and The remaining residue was extracted with 5 times the amount (500 mL) of 90% ethanol at 85°C under reflux for 2.5 hours, filtered through a 430-mesh filter cloth, combined twice to filter the extracts, and concentrated to a paste by rotary evaporation under reduced pressure at ...

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PUM

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Abstract

The present invention relates to a kind of agastache and elsholtzia functional flavouring material roast thick sauce. Said functional roast thick sauce is made up by using the Chinese medicinal materials of agastache and elsholtzia, soybean oil, powdered pepper, powdered xanthoxylum, garlic powder, syrup, sauce, ginger powder, salt and sesame paste through a certain preparation process. Said invention also provides the concrete steps of its preparation process.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing a functional barbecue sauce of Huoxiang and fennel. Background technique [0002] Seasoning sauce is a kind of traditional food, and barbecue sauce is a kind of condiment that came into being along with barbecue. Especially after Korean barbecue entered the domestic market, various types and qualities of barbecue sauce flooded the whole seasoning market. General barbecue seasonings and sauces contain tender meat powder, curry powder, cumin powder, refined salt, pepper powder, fresh ginger powder, clove powder, fennel powder, cinnamon powder, amomum powder, chili powder, perilla powder, peanut powder, Powders such as monosodium glutamate are mixed, the taste is the same, there is no outstanding feature, and the rough processing is limited to traditional grinding and mixing, the content of active ingredients is low, and the application field is narr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/221A23L1/326A23L1/29A61K36/535A61K36/53A61P3/02A61P1/14A61K127/00A61K135/00A23L27/10A23L17/10A23L33/00
Inventor 胡耀辉霍芳董然于寒松刘俊梅孙建忠沈静肖萍关芯蕊王朝
Owner JILIN AGRICULTURAL UNIV
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