Wild vegetable sauce

A technology of mountain vegetable sauce and soybean sauce, applied in application, food preparation, food science and other directions, can solve problems such as monotony, and achieve the effect of expanding the scope of consumption and increasing the variety

Inactive Publication Date: 2013-01-23
李雪娇
0 Cites 5 Cited by

AI-Extracted Technical Summary

Problems solved by technology

But the taste of many edible sauces is mostly the sam...
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Abstract

The invention relates to a wild vegetable sauce and a production method of the wild vegetable sauce. The wild vegetable sauce is produced by using northeast specialty artemisia verlotorum as a main raw material and matching with the traditional soybean paste and other excipients. The wild vegetable sauce comprises the following ingredients in percentage by weight: 50-60% of artemisia verlotorum, 20-30% of soybean paste, 5-10% of edible oil, 0.5-1% of cooking wine, 0.5-0.8% of chicken essence, 1-5% of chili, 1% of shallot, 0.5-1% of zanthoxylum schinifolium powder, 1% of ginger, 1-2% of starch, and 0.5-1% of sugar. According to the wild vegetable sauce, the main material artemisia verlotorum is a natural and pollution-free green food, contains a lot of vitamins and proteins, further has certain medical effects, and is a safe 'natural healthy food'.

Application Domain

Technology Topic

Edible oilArtemisia rupestris +7

Examples

  • Experimental program(1)

Example Embodiment

[0007] Example 1
[0008] The specific preparation method of the wild vegetable sauce of the present invention is:
[0009] (1) Collection of wild vegetables
[0010] Around May, when the purple wormwood grows in the mountains, it can be collected or purchased.
[0011] (2) Production of wild vegetable sauce
[0012] Take purple artemisia 55, soybean paste 25, edible oil 10, cooking wine 1, chicken essence 0.5, red pepper 3, green onion 1, mountain pepper powder 1, ginger 1, starch 2, sugar 0.5. The fresh wild vegetables are blanched with water at 60°C, then soaked in cold water, cut into 3-4 cm lengths, served with high-quality edible oil and soybean paste, and added auxiliary materials, and cooked through heating.
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PUM

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Description & Claims & Application Information

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the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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