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Fresh litsea cubeba seasoning sauce and making method thereof

A technology of litsea cubeba and seasoning sauce, which is applied in the field of food processing to achieve the effect of cost saving, energy saving and processing time

Inactive Publication Date: 2012-10-10
SOUTHWEST UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method aims at the situation that there is no litsea cubeba seasoning sauce supply in the market at present, and the fresh whole fruit of litsea cubeba with unique flavor is used as raw material to develop the seasoning sauce, so as to increase the added value of litsea cubeba

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Select fresh litsea cubeba fruits with similar color and hardness, rinse with clean water to remove grass roots, sediment and other impurities; at the same time, prepare a sodium bicarbonate solution with a mass ratio concentration of 0.3% with water and heat it to boiling, then put the washed litsea cubeba Litsea cubeba fresh fruit (mass ratio of litsea cubeba fresh fruit: sodium bicarbonate aqueous solution is 1:2), start timing after boiling again, cook for 5 minutes, remove, grind into pulp with electric grinder, and obtain litsea cubeba pulp;

[0017] Choose green peppers of Erjingtiao variety with bright green color, thick flesh, few seeds, no rot, spicy taste, and outstanding green fragrance, remove the stems, wash, cut into fingernail-like sizes, and put into boiling with a mass ratio concentration of 0.2% Sodium bicarbonate aqueous solution (mass ratio of green pepper: sodium bicarbonate aqueous solution is more than 1:2), start timing after boiling again, cook ...

Embodiment 2

[0025] Select fresh litsea cubeba fruits with similar color and hardness, rinse with clean water to remove grass roots, sediment and other debris; at the same time, prepare a sodium bicarbonate solution with a mass ratio concentration of 0.2% with water and heat it to boiling, then put the washed litsea cubeba Litsea cubeba fresh fruit (mass ratio of litsea cubeba fresh fruit: sodium bicarbonate aqueous solution is 1:2), start timing after boiling again, cook for 6 minutes, remove, grind into pulp with electric grinder, and obtain litsea cubeba pulp;

[0026] Choose green peppers of the Ervitae variety with bright green color, thick flesh, few seeds, no rot, spicy taste, and outstanding green fragrance, remove the stalks, wash, cut into fingernail-like sizes, and put into boiling with a mass ratio concentration of 0.3% Sodium bicarbonate aqueous solution (mass ratio of green pepper: sodium bicarbonate aqueous solution is more than 1:2), start timing after boiling again, cook fo...

Embodiment 3

[0034] Select fresh litsea cubeba fruits with similar color and hardness, rinse with clean water to remove grass roots, sediment and other debris; at the same time, prepare a sodium bicarbonate solution with a mass ratio concentration of 0.1% with water and heat it to boiling, then put the washed litsea cubeba Litsea cubeba fresh fruit (mass ratio of litsea cubeba fresh fruit: sodium bicarbonate aqueous solution is 1:2), start timing after boiling again, cook for 8 minutes, remove, grind into pulp with electric grinder, and obtain litsea cubeba pulp;

[0035] Choose the green pepper Er Vitex variety with bright green color, thick flesh, few seeds, no rot, spicy taste, and outstanding green fragrance, remove the stalks, wash, cut into nail-like sizes, and put the mass ratio concentration of 0.1% into boiling Sodium bicarbonate aqueous solution (mass ratio of green pepper: sodium bicarbonate aqueous solution is more than 1:2), start timing after boiling again, cook for 6 minutes ...

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Abstract

The invention relates to a fresh litsea cubeba seasoning sauce and a making method thereof. The making method comprises the following steps of: firstly respectively making all components, then uniformly mixing the following components in parts by weight: 20-40 parts of litsea cubeba paste, 40-60 parts of green pepper paste, 20-30 parts of garlic paste, 6-8 parts of common salt, 2 parts of white sugar, 1 part of monosodium glutamate and 20-30 parts of cooked rapeseed oil, sliming, filling, sterilizing, cooling and the like. Litsea cubeba fresh fruits are taken as raw materials in the making method disclosed by the invention, and drying is not required, thus the cost is saved, and the emerald green color of a product is further kept; and simultaneously, enzyme inactivation is firstly performed on the litsea cubeba fresh fruits and green pepper, then pulping is performed, and after the materials are mixed, decoction is not required any more, thus energy and processing time are saved, and more importantly, the green color of the product can be kept under the condition of not adding any pigments.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fresh litsea cubeba seasoning sauce and a preparation method thereof. Background technique [0002] Litsea cubeba (Litsea cubeba), also known as pheasant pepper, wood ginger, black wood ginger, fragrant leaves, etc., is a perennial deciduous tree of the genus Litsea Cubeba. Widely distributed in various provinces and regions south of the Yangtze River, it is one of the unique spice plants in my country. Since Litsea cubeba was discovered in the 1960s, it has been mainly used for oil extraction. Litsea cubeba oil has become one of the important foreign trade products in my country, with an annual output of more than 2,000 tons, and the products are exported to the United States, Japan, Britain, France and other countries. Litsea cubeba mainly contains citral (60%-80%), limonene (15%) and other components, and has a strong lemon fragrance. It can not only be used in the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
Inventor 丁晓雯章道明黄先智闵燕萍
Owner SOUTHWEST UNIV
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