Vegetable sauce

A vegetable sauce and vegetable technology, applied in application, food preparation, food science, etc., can solve the problem of fresh vegetables losing their freshness, and achieve the effect of improving nutritional content

Inactive Publication Date: 2009-07-08
黄景洲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

At present, there are many kinds of sauces, and vegetable sauce is a new addition to the sauce family. At present, the existing domestic vegetable sauce processing technology focuses on the collection of various vegetables. It is just a kind

Method used

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  • Vegetable sauce

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Embodiment Construction

[0015] The embodiment of vegetable sauce of the present invention

[0016] The present invention provides a kind of vegetable sauce, comprising main ingredient vegetables, auxiliary materials and seasoning, the weight percentage of said main ingredient vegetables in said vegetable sauce is 40-60%, said main ingredient vegetables in vegetable sauce of the present invention can be Celery, cabbage, spinach, cauliflower, pepper, sweet pepper, radish, eggplant, pumpkin, cucumber or wax gourd. In principle, any fresh vegetable or wild vegetable can be used. In this embodiment, celery is selected as the main ingredient vegetable, and celery is selected as the main ingredient vegetable. , the prepared vegetable sauce will have a strong celery fragrance, that is, the vegetable sauce in this embodiment can have the fragrance of the main ingredient vegetable. The percentage by weight of the auxiliary materials in the vegetable sauce is 8-20% of tomato, 8-20% of garlic, 2-12% of onion, 2-...

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Abstract

The invention discloses a vegetable sauce and a production method thereof. The vegetable sauce comprises main ingredient vegetable, auxiliary material and flavouring; wherein, the main ingredient vegetable accounts 40-60% of the vegetable sauce by weight percentage; the auxiliary material comprises the following compositions by weight percentage: 8-20% of tomato, 8-20% of garlic, 2-12% of onion, 2-12% of ginger, 2-12% of carrot, 2-12% of edible aloe and 8-20% of sauce products; the flavouring comprises the following compositions by weight percentage: 6-12% of salt, 6-12% of white sugar, 6-12% of white vinegar, 1-3% of samshu, 1-3% of monosodium glutamate and 1-3% of pepper. The invention also discloses a method for producing the vegetable sauce. The vegetable sauce with the compositions produced by the method of the invention can have delicate flavour of fresh vegetables and improve nutrient compositions of the vegetable sauce.

Description

technical field [0001] The embodiments of the present invention relate to the field of food, in particular to a vegetable sauce. Background technique [0002] With the improvement of people's living standards, the requirements for nutrients in food are also getting higher and higher. Sauce has also obtained very high attention as an important condiment and accompaniment food in people's daily dietary life. At present, there are many kinds of sauces, and vegetable sauce is a new addition to the sauce family. At present, the existing domestic vegetable sauce processing technology focuses on the collection of various vegetables. It is just a kind of stewed dish, and the existing domestic vegetables The processing technology is mainly dehydrated vegetables, pickled and sauced vegetables, which make fresh vegetables lose their freshness and many necessary nutrients for the human body. Contents of the invention [0003] The object of the present invention is to provide a veget...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/212A23L1/29A23L27/60A23L19/00A23L33/00
Inventor 王宝忠
Owner 黄景洲
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