Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

The preparation method of Zongxiang flavor sauce

A technology of flavor sauce and zongxiang, which is used in food ingredients as taste improver, food science and other directions, can solve the problems of inaccuracy and lack of nutrition, and achieve the effects of unique technology, increased chewiness, and aroma.

Active Publication Date: 2018-03-27
山东玉兔食品股份有限公司
View PDF1 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • The preparation method of Zongxiang flavor sauce
  • The preparation method of Zongxiang flavor sauce
  • The preparation method of Zongxiang flavor sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] 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.

[0039] The preparation method of vinegar-soaked bamboo shoot pulp comprises the steps:

[0040] (1) Rinse the fresh bamboo shoots with clear water and place them on indoor bamboo weaving to dry;

[0041] (2) Bamboo shoots and fermented vinegar are pressed bamboo shoots: fermented vinegar=1:5 mass fraction ratio, the bamboo shoots after cleaning and drying are added in the fermented vinegar, stirred once a day, soaked for 3 days;

[0042] (3) Pulverize with a beater into bamboo shoot pulp containing particles with a diameter of 1 mm to obtain vinegar-soaked bamboo shoot pulp.

[0043] Then start to prepare the brown flavor sauce.

[0044] The preparation method of Zongxiang flavor sauce comprises the steps:

[0045] (1) Rinse the fresh zong leaves with clear water, and place them on indoor bamboo weaving to d...

Embodiment 2

[0058] 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.

[0059] The preparation method of vinegar-soaked bamboo shoot pulp comprises the steps:

[0060] (1) Rinse the fresh bamboo shoots with clear water and place them on indoor bamboo weaving to dry;

[0061] (2) Bamboo shoots and fermented vinegar are pressed bamboo shoots: fermented vinegar=1:10 mass fraction ratio, the bamboo shoots after cleaning and drying are added in the fermented vinegar, stirred once a day, soaked for 7 days;

[0062] (3) Pulverize with a beater into bamboo shoot pulp containing particles with a diameter of 5 mm to obtain vinegar-soaked bamboo shoot pulp.

[0063] The preparation method of Zongxiang flavor sauce comprises the steps:

[0064] (1) Rinse the fresh zong leaves with clear water, and place them on indoor bamboo weaving to dry;

[0065] (2) Water is put into the mixing tank, an...

Embodiment 3

[0077] 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.

[0078] The preparation method of vinegar-soaked bamboo shoot pulp comprises the steps:

[0079] (1) Rinse the fresh bamboo shoots with clear water and place them on indoor bamboo weaving to dry;

[0080] (2) Bamboo shoots and fermented vinegar are pressed bamboo shoots: fermented vinegar=1:7 mass fraction ratio, the bamboo shoots after cleaning and drying are added in the fermented vinegar, stirred once a day, soaked for 6 days;

[0081] (3) Pulverize with a beater into bamboo shoot pulp containing particles with a diameter of 3 mm to obtain vinegar-soaked bamboo shoot pulp.

[0082] The preparation method of Zongxiang flavor sauce comprises the steps:

[0083] (1) Rinse the fresh zong leaves with clear water, and place them on indoor bamboo weaving to dry;

[0084] (2) Water is put into the stirring tank, t...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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 (zhùyè), reed leaves (ruòyè), ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L33/00
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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com