Duck blood ketchup and preparation method thereof

A technology of ketchup and duck blood is applied in the directions of food preparation, function of food ingredients, and food ingredients containing natural extracts.

Inactive Publication Date: 2014-07-23
HEFEI LONGLE FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many kinds of sauces sold on the market, but they only have a single seasoning function and do not have a health care function, which cannot meet the growing needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] A duck blood tomato sauce is characterized in that it is made from the following raw materials in parts by weight (kg):

[0019] Tomato 150, honeysuckle 4, plantain 3, gardenia 4, achyranthes bidentata 4, white grass 4.5, yinxiangpi 3, lemongrass 2.5, honey 2, ginger 4, kidney beans 3, candied dates 25, duck blood 18 , coconut fruit 9, sweet potato powder 9, nutritional additives 6;

[0020] The nutritional additive is made of the following raw materials in parts by weight (kg): 0.8 bergamot, 0.7 dandelion, 1.2 Eucommia ulmoides, 0.8 notoginseng flower, 10 peas, 6 salted duck egg yolks, 12 lemon juice, and 4 sour plums;

[0021] The preparation method is as follows: (1) put bergamot, dandelion, eucommia leaves and notoginseng flowers in lemon juice, seal and soak for 7-8 hours, filter to remove slag, and collect the filtrate;

[0022] (2) Boil sour plums with 3-4 times of water on high heat, filter to remove slag, and get sour plum soup; add peas to the ma...

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PUM

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Abstract

The invention discloses a duck blood ketchup and a preparation method thereof. The duck blood ketchup is characterized by being composed of the following raw materials in parts by weight: 150 to 170 parts of tomato, 3 to 4 parts of honeysuckle flower, 2 to 3 parts of semen plantaginis, 4 to 5 parts of cape jasmine, 3 to 4 parts of bidentate achyranthe root, 4.5 to 5 parts of potentilla discolor, 2 to 3 parts of burmann cinnamon bark, 2.5 to 3 parts of citronella flower, 1 to 2 parts of honey, 3 to 4 parts of raw ginger, 2 to 3 parts of kidney bean, 22 to 25 parts of glace date, 15 to 18 parts of duck blood cake, 7 to 9 parts of coconut jelly, 8 to 9 parts of sweet potato flour, and 5 to 6 parts of nutritional additive. The duck blood ketchup has the advantages of fine and palatable taste, proper sour and sweet flavor, and rich nutrients. The added duck blood cake is rich in abundant protein, multiple vitamins, and mineral substances such as iron, calcium, and the like, and achieves the function of nourishing qi and blood by cooperating with glace date. Moreover, a plurality of traditional Chinese herbals are added, and thus the duck blood ketchup has the functions of clearing heat, removing toxicity, nourishing liver, tonifying kidney, warming the middle, and harmonizing stomach, if people eat the duck blood ketchup regularly for a long term.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a duck blood tomato sauce and a preparation method thereof. Background technique [0002] Sauce is a pasty condiment processed from beans, wheat flour, fruits, meat, etc., and is mostly used for cooking dishes. At present, the sauces sold on the market are of a great variety, but they only have a single seasoning function, and do not have a health care function, which can no longer meet the increasing demands of consumers. Contents of the invention [0003] The object of the present invention is to provide a kind of duck blood tomato sauce and its preparation method, and the present invention has the characteristics of fragrant and delicious, nutritious and healthy. [0004] The technical scheme adopted in the present invention is: [0005] A duck blood tomato sauce is characterized in that it is made from the following raw materials in parts by we...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/30A23L1/312A23L1/315A23L13/20A23L13/50A23L27/60
CPCA23L13/20A23L13/50A23L27/63A23L33/10A23L33/105A23V2002/00A23V2250/21A23V2200/30A23V2200/32
Inventor 吴和建
Owner HEFEI LONGLE FOODS
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