Method for producing polygonum glareosum schischk sprout sauce
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A production method and technology of quinoa, which is applied in the field of quinoa sprout sauce production, can solve problems such as difficulty in meeting market demand, failure to achieve large-scale planting, and lack of development.
Inactive Publication Date: 2013-02-13
陕西雨润椒业科技开发有限公司
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[0004] Fengxian County is located at the southern foot of the Qinling Mountains, and is rich in wild ash vegetable resources, but it has not been developed. This rare sprout with a promising market prospect has not been processed on a large scale for a long time, and it only stays in the mountains and on the home-cooked tables of ordinary people. During the spring production period, some farmers will pick fresh quinoa sprouts and sell them as special agricultural dishes. It is difficult for consumers to buy quinoa sprouts or related products from the market for a long time
The main reasons for this situation are, on the one hand, the lack of large-scale planting, and on the other hand, the difficulty in keeping fresh phoenix bean sprouts, and the short period of picking and delivery, which makes it difficult to meet market demand.
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[0020] The present invention will be described in detail below in conjunction with specific embodiments.
[0021] ①Choose 30k high-quality quinoa sprouts to remove impurities, wash them, cut them into 2cm pieces, and then blanch them with hot water at 100°C until the sprout stems are soft and moderate;
[0022] ② Put the blanched quinoa sprouts into the dryer, adjust the temperature of the dryer to about 90°C, and continue drying for about 2.5 hours, then take out the dried quinoa sprouts for later use;
[0023] ② After crushing 300KG of quinoa with a pulverizer, wrap it with a filter cloth and put it into an extraction tank, pour 450KG of rapeseed oil into it, heat the extraction tank to 80°C to extract the aromatic substances in the quinoa, and then cool down rapidly to 70°C after 4 hours. Celsius, and then extract the oil in the extraction tank to the mixing tank; continue to pour 450KG rapeseed oil into the extraction tank, heat the extraction tank to 120°C to extract the ...
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Abstract
The invention discloses a method for producing polygonum glareosum schischk sprout sauce. The method for producing the polygonum glareosum schischk sprout sauce comprises the following steps of: 1) picking high-quality polygonum glareosum schischk sprouts, removing impurities, cleaning, cutting, protecting color, blanching, and drying to obtain the dried polygonum glareosum schischk sprouts for later use; 2) adding edible oil into a double-layer heating kettle, after the oil temperature is raised to 80 to 120 DEG C, adding antioxidant, and stirring for about 10 minutes; 3) adding fresh green onion, fresh garlic, 1 / 6 table salt, and stewing for about 45 minutes; 4) adding red pepper, sesame, 1 / 6 table salt, and stewing for about 50 minutes; 5) adding polygonum glareosum schischk sprouts for later use, and stewing for about 40 minutes; 6) adding specially-made powder, home-made Zanthoxylum Bungeagum Maxim oil, and 1 / 6 table salt; 7) stirring continuously, stewing for about 40 minutes, and discharging out of the kettle; 8) filling and sterilizing; and 9) packaging finished products. The polygonum glareosum schischk sprout sauce keeps the taste of the polygonum glareosum schischk sprouts, has the characteristics of pickles which have the special flavor and are eaten together with rice, also has the spicy mouthfeel of thick chilli sauce, and has the appetizing dietary therapy and health care effects.
Description
technical field [0001] The invention relates to a method for producing quinoa sprout sauce, which belongs to the technical field of agricultural product processing. Background technique [0002] Hui Hui Cai, scientific name Chenopodium, alias wild Hui Cai, gray Polygonum head grass, etc., is an annual herb of Chenopodiaceae. It is widely distributed in Shiyan mountain area, and it likes to be born in fields, fields, roadsides, in front of and behind houses, etc. The seedlings and tender stems and leaves of ashweed are edible, delicious, tender and nutritious. Eating gray vegetables can prevent anemia, promote the growth and development of children, and also have certain health care functions for middle-aged and elderly people with calcium deficiency. In addition, the whole plant also contains specific substances such as volatile oil and anabasine, which can prevent parasites in the digestive tract and eliminate bad breath. Therefore, as a kind of health food suitable for ...
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