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Manufacuting method of flavor fruit and vegetable nutritional sauce and flavor fruit and vegetable nutritional sauce manufactured by method

A nutritional sauce, fruit and vegetable technology, applied in the preparation of flavored fruit and vegetable nutritional sauce, the field of flavored fruit and vegetable nutritional sauce, can solve the problems of unsuitable for long-term consumption, low nutritional value, etc., and achieve the effect of avoiding perishable deterioration

Inactive Publication Date: 2014-08-20
魏洪侠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the pickles on the market are mostly pickled. Although the taste is good, the nutritional value is low. It contains a lot of nitrite and preservatives, so it is not suitable for long-term consumption.

Method used

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  • Manufacuting method of flavor fruit and vegetable nutritional sauce and flavor fruit and vegetable nutritional sauce manufactured by method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Prepare flavored fruit and vegetable nutritional sauce according to the following method, comprising the following steps:

[0035] (1) Clean apples, bananas, guavas, red plums, strawberries, pumpkins with a cleaning machine or manually, and then press apples, bananas, guavas, red plums, strawberries, pumpkins (2-3): ( 5-9): (1-2): (2-3): (4-5): (4-5) The proportions are weighed separately, put into the pulverizer together for crushing, sieved, selected and refined into 20-30 purpose fruits and vegetables for standby;

[0036] (2) Fresh fresh leaves, red beans, black beans, barley and wild jujube seeds according to the ingredients of 10-30 parts of fresh fresh leaves, 20-25 parts of red beans, 10-25 parts of black beans, 5-10 parts of barley, and 5-7 parts of wild jujube seeds. Mix evenly by weight, crush, add water three times the volume of the medicine, decoct for 1 to 2 hours, filter, take the filtrate, and discard the medicine residue;

[0037] The wild jujube seed...

Embodiment 2

[0046] Prepare flavored fruit and vegetable nutritional sauce according to the following method, comprising the following steps:

[0047] (1) Clean apples, bananas, guavas, red plums, strawberries, pumpkins with a cleaning machine or manually, and then press apples, bananas, guavas, red plums, strawberries, pumpkins (2-3): ( 5-9): (1-2): (2-3): (4-5): (4-5) The proportions are weighed separately, put into the pulverizer together for crushing, sieved, selected and refined into 20-30 purpose fruits and vegetables for standby;

[0048] (2) Fresh fresh leaves, red beans, black beans, barley and wild jujube seeds according to the ingredients of 10-30 parts of fresh fresh leaves, 20-25 parts of red beans, 10-25 parts of black beans, 5-10 parts of barley, and 5-7 parts of wild jujube seeds. Mix evenly by weight, crush, add water three times the volume of the medicine, decoct for 1 to 2 hours, filter, take the filtrate, and discard the medicine residue;

[0049] The wild jujube seed i...

Embodiment 3

[0059] On the basis of the embodiment or embodiment 2, the acidity regulator in the step (5) is citric acid and / or malic acid.

[0060] Preferably, the acidity regulator is formed by mixing citric acid and malic acid in a mass ratio of 1:1; the preparation method of the acidity regulator is to dissolve citric acid and malic acid with a mass ratio of 1:1 in water , formulated as an acidity regulator with a total concentration of 10%.

[0061] They were given to children, adults, and the elderly respectively, and they all felt that the taste was good.

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PUM

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Abstract

The invention relates to the field of food, particularly relates to sauce food, and more specifically relates to a manufacturing method of flavor fruit and vegetable nutritional sauce and the flavor fruit and vegetable nutritional sauce manufactured by the method. The flavor fruit and vegetable nutritional sauce with good flavor and rich nutrition is disclosed. By adopting the technical scheme, fresh fruits and vegetables are made into pickles, the requirement for convenient consumption is met, and the problem that the fresh fruits and vegetables are easy to rot is solved. Meanwhile, the pickles are made by adopting a special technological process, are free of any chemical preservative, do not experience a long pickling process, and is harmless to human bodies in long-term consumption. What's more, the disclosed pickles are combined with traditional Chinese medicine extracts and have food therapy effect.

Description

technical field [0001] The invention relates to the field of food, in particular to sauce foods, and more specifically to a method for preparing flavored fruit and vegetable nutritious sauce and the flavored fruit and vegetable nutritious sauce prepared by the method. Background technique [0002] Fruit and vegetable sauce is a commonly used cooking condiment or condiment. It can also be eaten directly as a side dish, reducing the time for serving dishes. [0003] At present, the pickles on the market are mostly pickled. Although the taste is good, the nutritional value is low, and it contains a lot of nitrite and preservatives, so it is not suitable for long-term consumption. Contents of the invention [0004] The main purpose of the invention is to disclose a flavored fruit and vegetable nutritional sauce with good flavor and rich nutrition. [0005] The technical scheme adopted in the present invention is: [0006] 1. a preparation method of flavor fruit and vegetable...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/064A23L1/30A23L21/12
Inventor 魏洪侠
Owner 魏洪侠