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A kind of production method of nutrient-rich liquid marinade

A nutrient-rich marinade technology, applied in food shaping, food ingredient functions, food science, etc., can solve problems such as single taste and inconvenient use, achieve low raw material cost, improve vitality, and reduce low-density fat The effect of protein

Active Publication Date: 2016-03-02
江苏味门食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the development of the economy and the progress of the society, the living standards of ordinary people are constantly improving, and at the same time more requirements are put forward for seasonings. Most of the existing pickles are in powder state, which is very inconvenient to use. Secondly, Most of the existing marinades have a single taste, and consumers want marinades with better nutritional value and richer taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A method for producing a nutrient-rich liquid marinade, the main components of the marinade are as follows, according to mass percentage, carrot 10%, five-spice powder 10%, mugwort leaves 1%, walnut kernel 1%, seaweed 1%, Fungus 2%, kelp 2%, hawthorn 1%, salt 40%, jujube 1%, lotus seeds 1%, Chuanqiong 1%, garlic 1%, ginger 1%, and the rest is water. The method includes the following steps: 1) Raw material processing, carrots, five-spice powder, mugwort leaves, walnut kernels, seaweed, fungus, kelp, hawthorn, salt, jujube, lotus seeds, Chuanqiong are put in a hammer mill for pulverization , the particle size of pulverization is below 2mm, 2) add water and mix, put the above-mentioned pulverized raw materials into a sealed container, stir evenly, and mix with hot water; 3) steam the material, use normal pressure cooking equipment to cook, and the cooking time is 30 —40 minutes; 4) Extrude the mixture obtained in step 3; 5) Sterilize at 100° C. for 1 hour to obtain a liqui...

Embodiment 2

[0015] A method for producing a nutrient-rich liquid marinade, the main components of the marinade are as follows, according to mass percentages, 18% of carrots, 5% of five-spice powder, 3% of mugwort leaves, 2% of walnut kernels, and 2% of laver, Fungus 3%, kelp 4%, hawthorn 3%, salt 45%, jujube 1%, lotus seeds 1%, Chuanqiong 1%, garlic 2%, ginger 2%, and the rest is water. The method includes the following steps: 1) Raw material processing, carrots, five-spice powder, mugwort leaves, walnut kernels, seaweed, fungus, kelp, hawthorn, salt, jujube, lotus seeds, Chuanqiong are put in a hammer mill for pulverization , the particle size of pulverization is below 2mm, 2) add water and mix, put the above-mentioned pulverized raw materials into a sealed container, stir evenly, and mix with hot water; 3) steam the material, use normal pressure cooking equipment to cook, and the cooking time is 30 —40 minutes; 4) Extrude the mixture obtained in step 3; 5) Sterilize at 100° C. for 1 hou...

Embodiment 3

[0017] A method for producing a nutrient-rich liquid marinade, the main components of the marinade are as follows, according to mass percentages, 15% carrots, 11% five-spice powder, 1.5% mugwort leaves, 1% walnut kernels, 1% seaweed, 2.5% fungus, 2.5% kelp, 1.5% hawthorn, 41% salt, 1.5% jujube, 1% lotus seed, 1% Chuanqiong, 1% garlic, 1% ginger, and the rest is water; the method includes the following steps; 1 ) Raw material processing, put carrots, five-spice powder, mugwort leaves, walnut kernels, seaweed, fungus, kelp, hawthorn, salt, jujube, lotus seeds, and Chuanqiong in a hammer mill for crushing, and the crushed particle size is below 2mm. 2) Add water to mix, put the above pulverized raw materials into a sealed container, stir evenly, and mix with hot water; 3) Steam the material, use atmospheric pressure cooking equipment for cooking, and the cooking time is 30-40 minutes; 4) Combine the steps 3. Extrude the obtained mixture; 5) Sterilize at 100° C. for 1 hour to obta...

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Abstract

The invention relates to a production method of a nutrient-rich liquid marinade, which is characterized in that the main components of the marinade are as follows, in terms of mass percentage, 10-20% of carrots, 10-15% of five-spice powder, and 10% of mugwort leaves -3%, walnut kernel 1-2%, seaweed 1-2%, fungus 2-4%, kelp 2-5%, hawthorn 1-3%, salt 40-50%, jujube 1-3%, lotus seeds 1 -3%, Chuanqiong 1-3%, and the rest is water.

Description

technical field [0001] The invention relates to a production method of seasoning, in particular to a production method of nutrient-rich liquid marinade, and belongs to the technical field of seasoning slice processing. Background technique [0002] With the development of the economy and the progress of the society, the living standards of ordinary people are constantly improving, and at the same time more requirements are put forward for seasonings. Most of the existing pickles are in powder state, which is very inconvenient to use. Secondly, Most of the existing marinades have a single taste, and consumers want a marinade with better nutritional value and richer taste. Therefore, there is an urgent need for a new technical solution to solve the above technical problems. Contents of the invention [0003] In order to solve the above existing problems, the invention discloses a production method of a nutrient-rich liquid marinade. The method is simple and easy to operate,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/10A23L33/00
CPCA23L27/10A23L33/00A23P30/30A23V2002/00A23V2200/30A23V2200/302A23V2200/3262A23V2200/324
Inventor 陈金星
Owner 江苏味门食品有限公司
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