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Towel gourd sauce and preparation method thereof

A technology of loofah sauce and loofah, which is applied in the food field, can solve the problems of restricting eating methods, inability to absorb loofah nutrients, and short storage period of loofah

Inactive Publication Date: 2015-04-15
青岛诺瑞尔节能环保科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the eating methods of loofah are cooked as dishes, but some people do not want to eat loofah because of its grassy smell, so they cannot absorb the nutrients in loofah
On the other hand, loofah has a strong seasonality, and the storage period of loofah is short, and there are certain seasonal restrictions on eating.
Third, loofahs are mostly used as dishes, which limits their eating methods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A loofah sauce comprises the following components in parts by weight: 100 parts of fresh loofah and 10 parts of ingredients; wherein, the ingredients are 5 parts of salt, 2 parts of sugar, 2 parts of soy sauce, 1 part of monosodium glutamate and 2 parts of minced garlic.

[0016] The spicy loofah sauce also adds 3 parts of auxiliary materials, wherein the auxiliary materials are chili powder.

[0017] The sesame-flavored loofah sauce also adds 3 servings of auxiliary materials, wherein the auxiliary materials are sesame.

[0018] The present invention also provides the preparation method of sponge gourd sauce, and its preparation steps are as follows:

[0019] (1) Wash the loofah, peel and cut into pieces, and use a cooking machine to make loofah pulp;

[0020] (2) Boil the loofah sauce and ingredients together for 10 minutes, stirring evenly while cooking;

[0021] (3) Add the cooked loofah sauce to the auxiliary materials while it is hot, stir evenly, and put it in ...

Embodiment 2

[0023] A loofah sauce comprises the following components in parts by weight: 100 parts of fresh loofah and 15 parts of ingredients; wherein, the ingredients are 10 parts of salt, 4 parts of sugar, 6 parts of soy sauce, 2 parts of monosodium glutamate and 4 parts of minced garlic.

[0024] The spicy loofah sauce also adds 6 parts of auxiliary materials, wherein the auxiliary materials are chili oil.

[0025] The sesame-flavored loofah sauce also adds 6 servings of auxiliary materials, wherein the auxiliary materials are sesame.

[0026] The present invention also provides the preparation method of sponge gourd sauce, and its preparation steps are as follows:

[0027] (1) Wash the loofah, peel and cut into pieces, and use a cooking machine to make loofah pulp;

[0028] (2) Boil the loofah sauce and ingredients together for 15 minutes, stirring evenly while cooking;

[0029] (3) Add the cooked loofah sauce to the auxiliary materials while it is hot, stir evenly, and put it in c...

Embodiment 3

[0031] A loofah sauce comprises the following components in parts by weight: 100 parts of fresh loofah and 13 parts of ingredients; wherein, the ingredients are 7 parts of salt, 3 parts of sugar, 4 parts of soy sauce, 1 part of monosodium glutamate and 3 parts of minced garlic.

[0032] The spicy loofah sauce also adds 4 parts of auxiliary materials, wherein the auxiliary materials are chili oil.

[0033] The sesame-flavored loofah sauce also adds 5 servings of auxiliary materials, wherein the auxiliary materials are sesame.

[0034] The present invention also provides the preparation method of sponge gourd sauce, and its preparation steps are as follows:

[0035] (1) Wash the loofah, peel and cut into pieces, and use a cooking machine to make loofah pulp;

[0036] (2) Boil the loofah sauce and ingredients together for 12 minutes, stirring evenly while cooking;

[0037] (3) Add the cooked loofah sauce to the auxiliary materials while it is hot, stir evenly, and put it in can...

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PUM

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Abstract

The invention relates to the field of food, and concretely relates to a towel gourd sauce. The towel gourd sauce comprises the following compositions in parts by weight: 100 parts of fresh towel gourd, and 10-15 parts of ingredients, wherein the ingredients comprise 5-10 parts of salt, 2-4 parts of sugar, 2-6 parts of soy, 1-2 parts of monosodium glutamate, and 2-4 parts of minced garlic. The invention also provides a preparation method of the towel gourd sauce. The preparation steps are as follows: (1) cleaning towel gourd, peeling, cutting into blocks, and preparing a towel gourd pulp by using a cooking machine; (2) boiling the towel gourd pulp together with the ingredients for 10-15 min with uniform stirring; and (3) adding auxiliary materials into the hot boiled towel gourd pulp, stirring uniformly, cooling and canning. The beneficial effects comprise that 1, the edible limit of towel gourd as dish is broken; 2, nutrients of towel gourd are furthest kept, and the towel gourd sauces with pungent taste and sesame delicious taste are prepared according to the technical scheme, and satisfy consumers with different tastes; and 3, the season edible limit of towel gourd is broken, and towel gourd is edible at all seasons.

Description

technical field [0001] The invention relates to the field of food, in particular to a loofah sauce and a preparation method thereof Background technique [0002] Loofah is a climbing herbaceous plant of Cucurbitaceae, and the root system of loofah is strong. It is distributed and cultivated at home and abroad. Fruit is summer vegetable, and contained all kinds of nutrition is higher in melon food, and the special substances such as contained saponins, luffein, lymphatic temperament, wood glue, citrulling, xylan and interferon have certain anti-inflammatory effect. special role. When ripe, the reticular fibers inside are called loofah, which can replace sponges for washing stoves and furniture. [0003] Most of the eating methods of general loofah are cooked as dishes, but some people are unwilling to eat because loofah has a grassy smell, and then cannot absorb the nutrients in loofah. On the other hand, loofah has a strong seasonality, and the storage period of loofah i...

Claims

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Application Information

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IPC IPC(8): A23L1/068A23L21/15
CPCA23L33/00A23L21/15
Inventor 解小翠
Owner 青岛诺瑞尔节能环保科技有限公司