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Preparation method of traditional Chinese rice-pudding flavor sauce

A technology of flavored sauce and rice dumpling, which is applied in food preparation, food ingredients as taste improvers, food science, etc. It can solve the problems of inaccuracy and lack of nutrition, achieve rational utilization of resources, increase the sense of chewing, and taste delicious Effect

Active Publication Date: 2015-03-11
山东玉兔食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In terms of nutrition, many people used to think that although bamboo shoots taste delicious, they are not nutritious.
this perception is inaccurate

Method used

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  • Preparation method of traditional Chinese rice-pudding flavor sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Such as figure 1 Shown, the preparation method of Zongxiang flavor sauce of the present invention, at first should prepare vinegar soaked bamboo shoot slurry.

[0046] The preparation method of vinegar-soaked bamboo shoot pulp comprises the steps:

[0047] (1) Rinse the fresh bamboo shoots with clean water and put them on the indoor bamboo weaving to dry;

[0048](2) Bamboo shoots and fermented vinegar are mixed according to the mass fraction ratio of bamboo shoots: fermented vinegar = 1:5, and the washed and dried bamboo shoots are added to the fermented vinegar, stirred once a day, and soaked for 3 days;

[0049] (3) Grinding with a beater into bamboo shoot pulp containing particles with a diameter of 1 mm to obtain vinegar-soaked bamboo shoot pulp.

[0050] Then start to prepare the brown flavor sauce.

[0051] The preparation method of Zongxiang flavor sauce comprises the steps:

[0052] (1) Rinse the fresh zong leaves with clean water and put them on the indoor...

Embodiment 2

[0072] Such as figure 1 Shown, the preparation method of Zongxiang flavor sauce of the present invention, at first should prepare vinegar soaked bamboo shoot slurry.

[0073] The preparation method of vinegar-soaked bamboo shoot pulp comprises the steps:

[0074] (1) Rinse the fresh bamboo shoots with clean water and put them on the indoor bamboo weaving to dry;

[0075] (2) Bamboo shoots and fermented vinegar are mixed according to the mass fraction ratio of bamboo shoots: fermented vinegar = 1:10, and the washed and dried bamboo shoots are added to the fermented vinegar, stirred once a day, and soaked for 7 days;

[0076] (3) Pulverize with a beater into bamboo shoot slurry containing particles with a diameter of 5 mm to obtain vinegar-soaked bamboo shoot slurry.

[0077] The preparation method of Zongxiang flavor sauce comprises the steps:

[0078] (1) Rinse the fresh zong leaves with clean water and put them on the indoor bamboo weaving to dry;

[0079] (2) Put the wat...

Embodiment 3

[0098] Such as figure 1 Shown, the preparation method of Zongxiang flavor sauce of the present invention, at first should prepare vinegar soaked bamboo shoot slurry.

[0099] The preparation method of vinegar-soaked bamboo shoot pulp comprises the steps:

[0100] (1) Rinse the fresh bamboo shoots with clean water and put them on the indoor bamboo weaving to dry;

[0101] (2) Bamboo shoots and fermented vinegar are mixed according to the mass fraction ratio of bamboo shoots: fermented vinegar = 1:7, and the washed and dried bamboo shoots are added to the fermented vinegar, stirred once a day, and soaked for 6 days;

[0102] (3) Pulverize with a beater into bamboo shoot pulp containing particles with a diameter of 3 mm to obtain vinegar-soaked bamboo shoot pulp.

[0103] The preparation method of Zongxiang flavor sauce comprises the steps:

[0104] (1) Rinse the fresh zong leaves with clean water and put them on the indoor bamboo weaving to dry;

[0105] (2) Put the water in...

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Abstract

The invention provides a preparation method of traditional Chinese rice-pudding flavor sauce in seasoning industries, belonging to the technical field of brewing. According to the preparation method, when a traditional Chinese rice-pudding flavor extraction liquid is prepared, the normal-temperature soaking is carried out to slowly dissolve effective constituents of traditional Chinese rice-pudding leaves out, the flavor is relatively strong and good after the boiling, the effective constituents of the traditional Chinese rice-pudding leaves are furthest extracted and preserved, and the traditional Chinese rice-pudding flavor extraction liquid has aromatic and pleasant odor and delicious taste. Vinegar-soaked bamboo shoot pulp prepared by virtue of the preparation method is unique in process; after the vinegar-soaked bamboo shoot pulp is boiled with the sauce, vinegar in the vinegar-soaked bamboo shoot pulp serves as an acidity flavoring agent, and the sauce is sour, sweet and delicious; by virtue of the vinegar-soaked bamboo shoot pulp, the traditional Chinese rice-pudding flavor is enhanced, the taste of the sauce is crisp and smooth, and the chewiness and the eating satisfaction are increased; and the traditional Chinese rice-pudding flavor sauce prepared by combining the traditional Chinese rice-pudding leaves, bamboo shoots and the source is pioneered in China.

Description

technical field [0001] The invention belongs to the field of brewing technology, and in particular relates to a method for preparing rice dumpling-flavored sauce in the condiment industry. Background technique [0002] The traditional brewed sauce is a semi-solid condiment with special color, aroma and taste, which is made from soybean or defatted soybean or wheat flour through microbial fermentation. At present, in order to improve the quality and flavor of the sauce, a large number of various special flavor sauces have appeared in China, such as XO sauce, seafood sauce, barbecued pork sauce, garlic soy sauce, garlic chili sauce and so on. However, there are no domestic materials and reports about making sauce with zong leaves. [0003] Zongzi is a festive food for the "Dragon Boat Festival". It was called "corner millet" and "tube rice dumpling" in ancient times. There are many varieties of zongzi leaves, generally made of chopsticks leaves (zhù yè), reed leaves (ruò yè)...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
CPCA23L27/60A23L27/82A23V2002/00A23V2200/16
Inventor 于金平姜浩禄朱立磊史清波马小刚王新文
Owner 山东玉兔食品股份有限公司
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