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A kind of preparation method of mixing sansho and bracken

A technology of sansho and sansho, which is applied in the field of preparation of mixed sansho and can solve the problems of unsatisfactory market acceptance, monotonous taste and insufficient taste, and achieve the effect of process control, delicious taste and full taste

Inactive Publication Date: 2017-09-26
CHONGQING XUERUISHENGQUAN AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the canned bracken prepared in this way can be eaten immediately after opening the cover, the market acceptance is not ideal due to problems such as monotonous taste, insufficient taste, softness and not crispness, etc.

Method used

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  • A kind of preparation method of mixing sansho and bracken
  • A kind of preparation method of mixing sansho and bracken
  • A kind of preparation method of mixing sansho and bracken

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Materials:

[0027] Mixing ingredients: 2.5 parts of salt, 1 part of sugar, 1 part of monosodium glutamate, 0.04 parts of citric acid, 0.02 parts of I+G, 0.02 parts of potassium sorbate, 0.008 parts of acesulfame potassium, 0.008 parts of vitamin C, 0.2 parts of white wine, dehydrogenated 0.003 parts of sodium acetate, 0.008 parts of ethyl maltol, 0.3 parts of Luzhou-flavored fresh chicken powder, 0.2 parts of stewed chicken paste, and 0.3 parts of chicken essence.

[0028] Ingredients: 2 parts of old ginger, 0.2 part of glacial acetic acid, 0.2 part of lactic acid, 0.03 part of ethylenediamine, 0.15 part of wild pepper essence.

[0029] When finishing, the weight ratio of water, sansho pepper and auxiliary materials is: 10:1:0.6. After finishing, the weight ratio of bracken and seasoning is 10:0.65.

[0030] Preparation steps:

[0031] Select the natural bracken that has thick stems, no insects, strong, complete dragon claws, no corruption, and grows in non-polluted...

Embodiment 2

[0033] Materials:

[0034] Mixing ingredients: 2 parts of salt, 0.8 parts of sugar, 1 part of monosodium glutamate, 0.04 parts of citric acid, 0.02 parts of I+G, 0.01 parts of potassium sorbate, 0.008 parts of acesulfame potassium, 0.1 parts of vitamin C, 0.03 parts of white wine, dehydrogenated 0.004 parts of sodium acetate, 0.005 parts of ethyl maltol, 0.1 parts of Luzhou-flavored fresh chicken powder, 0.2 parts of stewed chicken paste, and 0.4 parts of chicken essence.

[0035] Ingredients: 2 parts of ginger, 0.1 part of glacial acetic acid, 0.3 part of lactic acid, 0.04 part of ethylenediamine, 0.2 part of wild pepper essence.

[0036] When finishing, the weight ratio of water, sansho pepper and auxiliary materials is: 10:1:0.8. After finishing, the weight ratio of bracken and seasoning is 10:0.5.

[0037] Preparation steps:

[0038] Select the natural bracken that has thick stems, no insects, strong, complete dragon claws, no corruption, and grows in non-polluted areas...

Embodiment 3

[0040] Materials:

[0041] Mixing ingredients: 3 parts of salt, 1.2 parts of sugar, 1.2 parts of monosodium glutamate, 0.05 parts of citric acid, 0.03 parts of I+G, 0.01 parts of potassium sorbate, 0.01 parts of acesulfame potassium, 0.003 parts of vitamin C, 0.5 parts of white wine, dehydrogenated 0.002 parts of sodium acetate, 0.008 parts of ethyl maltol, 0.5 parts of Luzhou-flavored fresh chicken powder, 0.2 parts of stewed chicken paste, and 0.3 parts of chicken essence.

[0042] Ingredients: 2 parts of ginger, 0.3 part of glacial acetic acid, 0.3 part of lactic acid, 0.02 part of ethylenediamine, 0.1 part of wild pepper essence.

[0043] When finishing, the weight ratio of water, sansho pepper and auxiliary materials is: 10:1:0.4. After finishing, the weight ratio of bracken and seasoning is 10:0.8.

[0044] Preparation steps:

[0045] Select the natural bracken that has thick stems, no insects, strong, complete dragon claws, no corruption, and grows in non-polluted area...

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Abstract

The invention relates to a preparation method of Chinese prickly ash-flavored mixed fiddlehead ferns. The preparation method comprises the following steps: removing moisture from fresh fiddlehead ferns in Chinese prickly ash water, and mixing the water-removed fiddlehead ferns with seasonings, wherein in the mixing process, the weight ratio of the water-removed fiddlehead ferns to the seasonings is 10: (0.5-0.8); the seasonings comprise the following ingredients: salt, sugar monosodium glutamate, citric acid, I+G, potassium sorbate, acesulfame potassium, vitamin C, white spirit, sodium dehydroacetate, ethyl maltol, aromatic fresh chicken powder, chicken boiled clear soup paste, and chicken flavor. The Chinese prickly ash-flavored mixed fiddlehead ferns are tasty, delicious in flavor, crisp, tender and refreshing, and serve as a good product to be eaten together with rice or bread; the manufacturing method is simple, and the technology is easy to control, so that the Chinese prickly ash-flavored mixed fiddlehead ferns can be produced on a large scale to be adapted to the market requirement.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method for mixing sansho pepper and bracken. Background technique [0002] Bracken (Fiddlehead), Latin scientific name: Pteridium aquilinum (Linn.) Kuhn var.latiusculum (Desv.) Underw.ex Heller, belongs to Pteridaceae. It is widely distributed in the hillside forests of tropical, subtropical and temperate regions, and is produced in mountainous areas all over China. [0003] Bracken is cold in nature, sweet, slightly bitter, and non-toxic; it has the functions of antipyretic, diuretic, nourishing qi, nourishing yin, invigorating the stomach, strengthening the kidney, and dehumidifying. It also has the effects of restoring brain cell function, calming the nerves and lowering blood pressure. The bracken is tender, delicious, pollution-free and rich in nutrition. Its unexpanded young leaf buds and the tender upper half of the stem are edible parts...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23L27/00
Inventor 徐松徐廷祥徐涛聂淑华
Owner CHONGQING XUERUISHENGQUAN AGRI DEV
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