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A preparation method of flavored fruit and vegetable nutrient sauce and flavored fruit and vegetable nutrient sauce prepared by the method

A technology for nutritional sauces, fruits and vegetables, applied in food preparation, application, food science and other directions, can solve the problems of unsuitable long-term consumption and low nutritional value, and achieve the effect of avoiding perishability and deterioration.

Inactive Publication Date: 2014-10-15
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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  • A preparation method of flavored fruit and vegetable nutrient sauce and flavored fruit and vegetable nutrient sauce prepared by the method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Prepare flavored fruit and vegetable nutritional sauce according to the following method, comprising the following steps:

[0036] (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;

[0037] (2) Weigh the medicinal materials according to the following parts by weight:

[0038] 10-15 parts of Xuanfuhua Bao, 13-18 parts of ochre, 10-15 parts of Pinellia chinensis, 8-12 parts of Bupleurum, 10-15 parts of red peony, 8-12 parts of orange peel, 4-8 parts of roasted licorice 8-12 parts of Scutellaria baicalensis, 10-15 parts of Yuanhu, 20-40 parts of Caulis Spatholobus, 7-12 parts of wine rhubarb, 1-2 parts of ginger; pick up the moldy and ...

Embodiment 2

[0047] Prepare flavored fruit and vegetable nutritional sauce according to the following method, comprising the following steps:

[0048] (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;

[0049] (2) Weigh the medicinal materials according to the following parts by weight:

[0050] 10-15 parts of Xuanfuhua Bao, 13-18 parts of ochre, 10-15 parts of Pinellia chinensis, 8-12 parts of Bupleurum, 10-15 parts of red peony, 8-12 parts of orange peel, 4-8 parts of roasted licorice 8-12 parts of Scutellaria baicalensis, 10-15 parts of Yuanhu, 20-40 parts of Caulis Spatholobus, 7-12 parts of wine rhubarb, 1-2 parts of ginger; pick up the moldy and in...

Embodiment 3

[0060] On the basis of the embodiment or embodiment 2, the acidity regulator in the step (5) is citric acid and / or malic acid.

[0061] 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%.

[0062] 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 foods, in particular to sauce type foods, and more in particular to a preparation method of a flavored fruit and vegetable nutrient sauce, and the flavored fruit and vegetable nutrient sauce prepared by the method. The invention mainly aims to disclose a flavored fruit and vegetable nutrient sauce with good flavor and rich nutrition. By adopting the technical scheme disclosed by the invention, fresh fruits and vegetables are prepared into pickles, thereby satisfying the requirement on convenience in eating, and also preventing the problems that the fresh fruits and vegetables are easy to be addled. Simultaneously, the pickles are prepared by special technical procedures without adding any chemical preservative and without lots of curing procedures, so the pickles are harmless to a human body even being eaten for a long time. More important, the pickles disclosed by the invention are combined with traditional Chinese extracts and have a 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): A23L1/24A23L1/30A23L33/105
Inventor 魏洪侠
Owner 魏洪侠