Wild vegetable sauce and making method thereof

A technology for wild vegetable sauce and wild vegetables, which is applied in the field of condiments, can solve the problems of short shelf life of fresh vegetables and the inability to meet the needs of edible wild vegetables, etc., and achieves the effect of being conducive to promotion.

Active Publication Date: 2013-11-27
北京圣伦食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0018] However, the season of wild vegetables is too strong, and the shelf life of fresh

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1) Weigh 20 catties of bracken collected in the mountains and dried naturally, 10 catties of Hu Yumei broad bean paste, 1.5 catties of ginger, 2 catties of sugar, 0.8 catties of monosodium glutamate and 14 catties of rapeseed oil.

[0035] 2) Select the bracken collected in the mountains and dry it naturally, soak the dried bracken in mountain spring water for 12 hours, take it out and rinse it for later use;

[0036] 3) Put the bracken rinsed in step 2) into the dehydrator for dehydration, and then dry it, which generally takes 1 minute;

[0037] 4) Cut the dehydrated bracken in step 3) into pieces according to the specifications, put it in the pot and steam for 20-40 minutes, and then steam it;

[0038] 5) Pour the rapeseed oil into the pot and heat it up, then add Hu Yumei broad bean sauce to cook until it has a fragrant sauce, then add an appropriate amount of mountain spring water and boil it;

[0039] 6) Put the steamed bracken in step 4) together with ginger, su...

Embodiment 2

[0042] 1) Weigh 20 catties of purslane collected in the mountains and dried naturally, 10 catties of Hu Yumei broad bean paste, 1.5 catties of ginger, 2 catties of sugar, 0.8 catties of monosodium glutamate and 14 catties of rapeseed oil.

[0043] 2) Select the purslane collected in the mountains and dried naturally, soak the dried purslane in mountain spring water for 10-12 hours, remove it and rinse it for later use;

[0044] 3) Put the purslane rinsed in step 2) into the dehydrator for dehydration, and then dry it, which generally takes 1 minute;

[0045] 4) Cut the purslane dehydrated in step 3) into fine pieces according to the specifications, put it in the pot and steam for 20-40 minutes, until it is cooked;

[0046] 5) Pour the rapeseed oil into the pot and heat it up, then put in the Hu Yumei chili sauce and cook until it has a fragrant sauce, then add an appropriate amount of mountain spring water and boil it;

[0047] 6) Put the steamed purslane in step 4) together wi...

Embodiment 3

[0050] 1) Weigh 20 catties of shepherd's purse and Chinese toon collected in the mountains and dried naturally, 10 catties of Hu Yumei broad bean paste, 1.5 catties of ginger, 2 catties of sugar, 0.8 catties of monosodium glutamate and 14 catties of rapeseed oil.

[0051] 2) Select the shepherd's purse and Chinese toon that are collected in the mountains and dried naturally, soak the dried shepherd's purse and Chinese toon in mountain spring water for 10-12 hours, remove and rinse for later use;

[0052] 3) Put the shepherd's purse and Chinese toon that have been rinsed in step 2) into a dehydrator for dehydration, and then dry it, which usually takes 1 minute;

[0053] 4) Cut the shepherd's purse and Chinese toon dehydrated in step 3) into fine pieces according to the specifications, put them in the pot and steam for 20-40 minutes, and then steam them;

[0054] 5) Pour the rapeseed oil into the pot and heat it up, then put in the Hu Yumei chili sauce and cook until it has a f...

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PUM

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Abstract

Relating to the technical field of seasonings, the invention relates to a wild vegetable sauce and a making method thereof. The wild vegetable sauce is composed of 10kg of dry wild vegetables, 5kg of Hu yumei broad bean sauce or chilli sauce, 0.75kg of ginger, 1kg of white sugar, 0.4kg of monosodium glutamate, and 7kg of edible vegetable oil. According to the invention, pure natural food materials are selected, and the simplest condiments are used to make the wild vegetable sauce keeping the original color, flavor and taste of wild vegetables, so that people liking wild vegetables can taste delicious and nutritious wild vegetables at any time. The wild vegetable sauce is convenient and ready to eat, thus being conducive to promotion.

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to a wild vegetable sauce and a preparation method thereof. Background technique [0002] With the rapid development of social economy and the continuous increase of industrial and mining enterprises, the problem of environmental pollution has become very serious. The living space of human beings is invaded by toxic and harmful substances produced in industrial production. On the other hand, the extensive use of chemical fertilizers and chemical pesticides in agricultural production has caused the toxic and harmful substances in crops to seriously exceed the standards set by the state. The food, vegetables and fruits that people eat have also been polluted to varying degrees. In the breeding industry, in order to increase the lean meat rate of meat animals, a large amount of hormones are added to the feed, and most of these hormones contain some carcinogens. Therefore, the pol...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
Inventor 黄选检
Owner 北京圣伦食品有限公司
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