Hoisin and wild herb sauce and preparation method thereof

A technology of wild vegetable sauce and wild vegetable, which is applied in the food field to achieve the effect of retaining nutrients, extending the industrial production chain, and delicious taste

Inactive Publication Date: 2010-09-08
DALIAN GAISHI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no report on making wild vegetables into sauces

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of seafood wild vegetable sauce is prepared.

[0032] Raw material preparation: dried magenta kidney beans, fresh thorn sprouts, chicken essence, shrimp paste, scallion oil, bean paste.

[0033] Check and accept the raw materials, and enter the workshop after passing the acceptance.

[0034] Raw material processing: the pre-treatment process of dried magenta kidney beans after entering the workshop is as follows:

[0035] (1) The red kidney beans entering the workshop are manually screened;

[0036] (2) Soak red kidney beans in 0-5°C water for 12 hours after screening;

[0037] (3) The soaked red kidney beans are boiled for 1-2 hours;

[0038] (4) The boiled red kidney beans are rapidly cooled by running water to below 25°C for later use.

[0039] The pre-treatment process after the fresh thorny shoots enter the workshop is,

[0040] (1) The thorn buds entering the workshop are cleaned by a washing machine and manually screened;

[0041] (2) The thorn tende...

Embodiment 2

[0053] A kind of seafood wild vegetable sauce is prepared.

[0054] Raw material preparation: dry magenta kidney beans, monkey legs with a salinity above 18%, I+G, shrimp paste, scallion oil, bean paste.

[0055] Check and accept the raw materials, and enter the workshop after passing the acceptance.

[0056] Raw material processing: the pre-treatment process of dried magenta kidney beans after entering the workshop is as follows:

[0057] (1) The red kidney beans entering the workshop are manually screened;

[0058] (2) Soak red kidney beans in 0-5°C water for 12 hours after screening;

[0059] (3) The soaked red kidney beans are boiled for 1-2 hours;

[0060] (4) The boiled red kidney beans are rapidly cooled by running water to below 25°C for later use.

[0061] The pre-treatment process after the salted monkey legs enter the workshop is as follows:

[0062] (1) Monkey legs entering the workshop are cleaned by washing machines and manually screened;

[0063](2) The mo...

Embodiment 3

[0075] A kind of seafood wild vegetable sauce is prepared.

[0076] Raw material preparation: dried magenta kidney beans, fresh mountain celery, chicken powder and pork powder, shrimp paste, scallion oil, bean paste.

[0077] Check and accept the raw materials, and enter the workshop after passing the acceptance.

[0078] Raw material processing: the pre-treatment process of dried magenta kidney beans after entering the workshop is as follows:

[0079] (1) The red kidney beans entering the workshop are manually screened;

[0080] (2) Soak red kidney beans in 0-5°C water for 12 hours after screening;

[0081] (3) The soaked red kidney beans are boiled for 1-2 hours;

[0082] (4) The boiled red kidney beans are rapidly cooled by running water to below 25°C for later use.

[0083] The pre-treatment process of mountain celery after entering the workshop is as follows:

[0084] (1) The mountain celery entering the workshop is cleaned by a washing machine and manually screened;...

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PUM

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Abstract

The invention discloses a hoisin and wild herb sauce and a preparation method thereof, belonging to the field of foods. The hoisin and wild herb sauce is prepared by deeply processing wild herbs such as fiddlehead, Aralia elata, vetch, Matteuccia struhiopteris, Athyrium multdentatum, Ostericum sieboldi and the like and matching with red kidney bean, flavor seasoning, hoisin sauce, spices, thick broad-bean sauce and water. The unique processing process not only can remain the fresh taste of the wild herbs, but also remains the nutrient components of the wild herbs. Meanwhile, since the hoisin sauce is added in the sauce material, the sauce material has richer mouth feeling and more fresh taste. The hoisin and wild herb sauce and the preparation method thereof expand the industrial production chain of the wild herbs so that the wild herbs are put on dinning table in colorful modes.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a seafood wild vegetable sauce and a preparation method thereof. Background technique [0002] Wild wild vegetable resources in the forest area grow naturally in the forest environment, are pollution-free, and are rich in nutrition, delicious in taste, and unique in flavor. Most of them can not only be eaten raw, but also an important source material for the food processing industry. Including, (1) Aralia longya: it is a deciduous small tree of Araliaceae. It has medicinal, edible, industrial processing, ornamental and other values. Japanese folks use it to treat diabetes and gastrointestinal diseases. Relevant documents from the former Soviet Union reported that the root bark of Aralia japonica has a strong effect on the heart, and the effect is stronger than that of ginseng. It has similar effects to ginseng on Alzheimer's disease, impotence, and various neurasthenia syndromes...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
Inventor 盖泉泓尹伟
Owner DALIAN GAISHI FOOD
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