Perilla frutescens kernel sauce and preparation method thereof

A technique for basil seed paste and basil seed, which is applied in the directions of food preparation, food forming, food science, etc., can solve the problems of high price, unfavorable use and promotion, etc., and achieves low price, convenient frying, and easy acquisition of raw materials. Effect

Inactive Publication Date: 2014-01-01
焦永华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although perilla oil has also been welcomed by the market, its price

Method used

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specific Embodiment approach

[0033] The present invention will be further described in detail below in conjunction with specific embodiments, which are explanations of the present invention rather than limitations.

[0034] Perilla kernel sauce provided by the invention, in parts by mass, its frying raw materials include:

[0035] 40-70 parts of perilla kernels, 5-15 parts of soybeans, 5-15 parts of dried flounder, 5-15 parts of dried scallops and 10-20 parts of perilla seeds.

[0036] Further, the raw material components are optimized as:

[0037] 40-60 parts of perilla kernels, 5-10 parts of soybeans, 5-10 parts of dried flounder, 5-10 parts of dried scallops and 10-15 parts of perilla seeds.

[0038] The following flavoring agents are also included during frying: one or two of 1-5 parts of table salt and 1-10 parts of edible sugar, so that salty, sweet or salty-sweet taste can be made respectively. Different needs to choose. Try not to add other condiments, which will affect the taste of the slurry;...

Embodiment 1

[0042] A preparation method of perilla seed paste, comprising the following operations:

[0043] 1) In terms of mass parts, 50 parts of perilla kernels, 15 parts of soybeans, 10 parts of dried flounder, 5 parts of dried scallops and 10 parts of perilla seeds are used as raw materials, and dried at 200-300 °C , the drying time is 5 to 45 minutes, and the drying time is selected according to the moisture content of the raw material;

[0044] 2) Mix the dried raw materials and pulverize them to an average particle size of 0.5-2 mm, add water while pulverizing to obtain a slurry; the mass ratio of the total mass of raw materials to water is 1:0.2;

[0045] 3) Heat the perilla oil to 4-60% heat, add the slurry, and boil at 100-200°C; wherein, the mass ratio of slurry: perilla oil is 1:0.1, and salt is added during boiling, Slurry: Salt = 500:25; boil for 20 minutes, after the water is dry, let it cool to get perilla kernel sauce.

Embodiment 2

[0047] A preparation method of perilla seed paste, comprising the following operations:

[0048] 1) In terms of mass parts, 60 parts of perilla kernels, 10 parts of soybeans, 10 parts of dried flounder, 10 parts of dried scallops and 10 parts of perilla seeds are used as raw materials, and dried at 240-260 °C , the drying time is 10min;

[0049] 2) Mix the dried raw materials and pulverize them to an average particle size of 0.5-1.5 mm, and add water while pulverizing to obtain a slurry; the mass ratio of the total mass of raw materials to water is 1:0.3;

[0050] 3) Heat perilla oil to 4-60% heat, add slurry, and cook at 120-180°C; wherein, the mass ratio of slurry: perilla oil is 1:0.2, and salt, Edible sugar, slurry: salt = 500:50, slurry: edible sugar 500:100; boil for 30 minutes, after the water is dried, let it cool to get perilla kernel sauce.

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Abstract

The invention discloses a perilla frutescens kernel sauce and a preparation method thereof. The perilla frutescens seed sauce comprises the following stir-fried raw materials in parts by mass: 40 to 70 parts of perilla frutescens kernels, 5 to 15 parts of soybeans, 5 to 15 parts of dried flounder fish, 5 to 15 parts of scallop and 10 to 20 parts of perila seeds. According to the invention, the perilla frutescens kernel sauce is prepared by using the perilla frutescens kernels as the main raw material, using the soybeans as the auxiliary material and then matching with the dried flounder fish and the scallop to carry out seasoning, wherein perilla frutescens has higher linolenic acid content, the soybeans have higher protein content, and other nutritional ingredients of the perilla frutescens are not damaged in the stir-frying process, so that the prepared perilla frutescens sauce is a seasoning with high linolenic acid content and high protein content, and has rich and balanced nutrition and low price.

Description

technical field [0001] The invention belongs to the technical field of perilla products, and relates to perilla kernel paste and a preparation method thereof. Background technique [0002] Perilla has a history of nearly 2,000 years of planting and application in my country. It is mainly used for medicine, oil, spices, food, etc. Its leaves (perilla leaves), stalks (perilla stems) and fruits (perilla seeds) can be used as medicines. , the young leaves can be eaten raw and made into soup, and the stems and leaves can be soaked. In recent years, dozens of perilla products have been developed, such as edible oil, medicine, soaked products, cosmetics, etc. [0003] The whole plant of perilla has high nutritional value, it has low sugar, high fiber, high carotene, high mineral elements and so on. Perilla is mainly edible young leaves, which can be eaten raw or made into soup. Perilla is not only edible leaves, but its seeds are also edible because they contain high protein, ory...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
CPCA23L33/00A23L27/60A23P10/22A23V2002/00
Inventor 焦永华
Owner 焦永华
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