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Burdock paste and manufacturing process thereof

A production process and a technology for burdock sauce, which are applied in the field of food engineering, can solve the problems of restricting the consumption of burdock, have not been developed, and are not easily widely accepted, and achieve the effects of retaining nutrients, being convenient for promotion and consumption, and being resistant to storage.

Inactive Publication Date: 2012-10-31
天益食品(徐州)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the mouthfeel of burdock is not good, and cooking inconvenience is not easy to be widely accepted by people, makes this nutritious economic crop not well developed, has limited people's edible to burdock simultaneously

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1: each component of burdock sauce and its percentage by weight are as follows: burdock 40%, soybean paste 15%, noodle sauce 10%, salad oil 25%, dried pepper 3.5%, preserved fruit syrup 3%, green onion 1%, ginger 1%, salt 1%, monosodium glutamate 0.5%, spices 1%.

[0012] The production process of burdock sauce includes raw material processing → sauce production → filling, and the specific steps are as follows:

[0013] A. Raw material processing: wash and peel the fresh burdock, put it in salt water and soak it, rinse the pickled burdock with clean water, cut into 0.25-0.5cm diced burdock, and put it in hot water above 90 degrees. After 30-40 seconds, rinse it with flowing water in time to make it cool quickly and use it as a spare.

[0014] B. Production of sauce: Take salad oil, dried red pepper, and water in a ratio of 8:1:1 and put them in a pot to heat and cook. After the water is boiled dry, continue to heat on low heat for 3-5 minutes, then add soyb...

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PUM

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Abstract

The invention discloses a burdock paste and a manufacturing process thereof, and belongs to the technical field of food engineering. The burdock paste comprises the following components according to percent by weight: 40 percent of burdock, 15 percent of soybean paste, 10 percent of flour paste, 25 percent of salad oil, 3.5 percent of chili, 3 percent of preserved fruit steep sugar, 1 percent of green onion, 1 percent of ginger, 1 percent of salt, 0.5 percent of gourmet powder, and 1 percent of spice, and through the manufacture processes of raw material treatment, paste manufacture, filling and the like, the finished product is obtained. The invention has the benefits as follows: the economic value of the preciouse economical crop can be promoted greatly, the economical income of peasant for burdock planting can be increased, and a novel paste breed which can be stored for a long time and having rich nutrtions can be provided for people.

Description

technical field [0001] The invention relates to a burdock sauce and a production process thereof, belonging to the technical field of food engineering. Background technique [0002] In recent years, the value of burdock is being gradually recognized and deeply explored by people, and together with ginseng, it has been listed by the Ministry of Health as a raw material for health food. In Japan, Taiwan, South Korea and other places, burdock is very popular as a high-grade food, and has dual values ​​of food and medicine. But the taste of burdock is not good, cooking is inconvenient, and it is not easy to be widely accepted by people, so that this nutritious economic crop is not well developed, and people's consumption of burdock is limited simultaneously. Contents of the invention [0003] Aiming at the above-mentioned existing technical problems, the present invention provides a burdock sauce and a production process thereof, which improves the taste of burdock, retains i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29A23L1/212A23L27/60A23L19/00A23L33/00
Inventor 丁朋丁利
Owner 天益食品(徐州)有限公司
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