Spicy wild vegetable sauce and preparation method thereof

A technology of wild vegetable sauce and wild vegetables, applied in the food field, to achieve the effect of retaining nutrients, rich taste 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 o...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Prepare a spicy wild vegetable sauce.

[0031] Raw material preparation: dry magenta kidney beans, fresh thorn sprouts, chicken essence, red pepper, pepper, bean paste.

[0032] Check and accept the raw materials, and enter the workshop after passing the acceptance.

[0033] Raw material processing: the pre-treatment process of dried magenta kidney beans after entering the workshop is as follows:

[0034] (1) The red kidney beans entering the workshop are manually screened;

[0035] (2) Soak red kidney beans in 0-5°C water for 12 hours after screening;

[0036] (3) The soaked red kidney beans are boiled for 1-2 hours;

[0037] (4) The boiled red kidney beans are rapidly cooled by running water to below 25°C for later use.

[0038] The pre-treatment process after the fresh thorny shoots enter the workshop is,

[0039] (1) The thorn buds entering the workshop are cleaned by a washing machine and manually screened;

[0040] (2) The thorn tender shoots after screening...

Embodiment 2

[0052] Prepare a spicy wild vegetable sauce.

[0053] Raw material preparation: dry magenta kidney beans, monkey legs with a salinity above 18%, I+G, red pepper, star anise, chili oil, bean paste.

[0054] Check and accept the raw materials, and enter the workshop after passing the acceptance.

[0055] Raw material processing: the pre-treatment process of dried magenta kidney beans after entering the workshop is as follows:

[0056] (1) The red kidney beans entering the workshop are manually screened;

[0057] (2) Soak red kidney beans in 0-5°C water for 12 hours after screening;

[0058] (3) The soaked red kidney beans are boiled for 1-2 hours;

[0059] (4) The boiled red kidney beans are rapidly cooled by running water to below 25°C for later use.

[0060] The pre-treatment process after the salted monkey legs enter the workshop is as follows:

[0061] (1) Monkey legs entering the workshop are cleaned by washing machines and manually screened;

[0062](2) The monkey le...

Embodiment 3

[0074] Prepare a spicy wild vegetable sauce.

[0075] Raw material preparation: dry magenta kidney beans, fresh mountain celery, chicken powder and pork powder, red pepper, star anise, fennel, bean paste.

[0076] Check and accept the raw materials, and enter the workshop after passing the acceptance.

[0077] Raw material processing: the pre-treatment process of dried magenta kidney beans after entering the workshop is as follows:

[0078] (1) The red kidney beans entering the workshop are manually screened;

[0079] (2) Soak red kidney beans in 0-5°C water for 12 hours after screening;

[0080] (3) The soaked red kidney beans are boiled for 1-2 hours;

[0081] (4) The boiled red kidney beans are rapidly cooled by running water to below 25°C for later use.

[0082] The pre-treatment process of mountain celery after entering the workshop is as follows:

[0083] (1) The mountain celery entering the workshop is cleaned by a washing machine and manually screened;

[0084] (...

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PUM

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Abstract

The invention discloses spicy wild vegetable sauce and a preparation method thereof, and belongs to the field of food. The preparation method comprises the following steps of: deeply processing wild vegetables such as edible fern, aralia elata seem, osmund, matteuccia struhiopteris, athyrium multidentatum, yamazeri and the like, and adding the wild vegetables and red cashew nut, flavor seasoning,red pepper, spice, thick broad-bean sauce and water to prepare the spicy wild vegetable sauce. The unique processing process not only can keep the wild vegetables delicious, but also keep the nutrient components of the wild vegetables. The spicy wild vegetable sauce and the preparation method thereof extend the industrial production chain of the wild vegetables so that the wild vegetables can be put on tables of people in a richer form.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a spicy 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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IPC IPC(8): A23L1/24A23L1/212A23L1/29A23L27/60A23L19/00A23L33/00
Inventor 盖泉泓尹伟
Owner DALIAN GAISHI FOOD
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