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Health sauce for spring

A health sauce, 2%-5% technology, applied in the field of food processing, can solve the problems of excessive tonic, lack of health care function, time-consuming and labor-intensive, etc., and achieve the effect of rich nutrition and good health care effect

Inactive Publication Date: 2015-04-29
陈磊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally, medicine or food supplements are used, which need to be stewed or boiled, which is time-consuming and laborious, and there is a risk of over-supplementation
However, the sauces on the market, such as soy sauce and beef sauce, have a strong taste and are in great demand, but they are mainly seasoning and lack health care functions.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1) Wash the crucian carp, remove the bone and head, use a dicing machine to make 1-3mm crucian carp diced meat, wash it with clean water and drain the water; wash the young shoots of Acanthopanax and perilla cotyledon for later use;

[0027] 2) Take 45Kg of crucian carp meat and 4 Kg of flavoring agent, put it into an airtight container to marinate, vacuumize and keep the pressure for 10 minutes, release the vacuum state for 5 minutes, then evacuate, keep the pressure for 10 minutes, reciprocate twice; The raw materials in the following weight ratios are mixed and made: rice wine 2.2Kg, dried red pepper 0.48Kg, salt 0.2Kg, chicken essence 0.16Kg, star anise 0.12Kg, grass fruit 0.12Kg, cinnamon 0.12Kg, fennel 0.04Kg, clove 0.04 Kg, branches 0.08Kg, fragrant leaves 0.08Kg, citronella 0.08Kg, white koko 0.16Kg, nutmeg 0.12Kg;

[0028] 3) Use 3Kg of vegetable oil, add 2Kg of ginger juice, stir and mix, then heat, add crucian carp meat and stir-fry slowly for 15 minutes, and...

Embodiment 2

[0036] 1) Wash the crucian carp, remove the bone and head, use a dicing machine to make 1-3mm crucian carp diced meat, wash it with clean water and drain the water; wash the young shoots of Acanthopanax and perilla cotyledon for later use;

[0037] 2) Take 55Kg of crucian carp meat and 7Kg of flavoring agent, put it into an airtight container to marinate, vacuumize and keep the pressure for 15 minutes, release the vacuum state for 5 minutes, then evacuate, keep the pressure for 15 minutes, and reciprocate 3 times; the flavoring agent consists of the following: Raw materials are mixed in parts by weight, rice wine 2.8Kg, dried red pepper 1.12Kg, salt 0.28Kg, chicken essence 0.21Kg, star anise 0.35Kg, grass fruit 0.35Kg, cinnamon 0.35Kg, fennel 0.14Kg, clove 0.14Kg , branches 0.14Kg, fragrant leaves 0.21Kg, citronella 0.21Kg, white cardamom 0.35Kg, nutmeg 0.35Kg;

[0038] 3) Use 5Kg of vegetable oil, add 2Kg of ginger juice, stir and mix, then heat, add crucian carp meat and sti...

Embodiment 3

[0046] 1) Wash the crucian carp, remove the bone and head, use a dicing machine to make 1-3mm crucian carp diced meat, wash it with clean water and drain the water; wash the young shoots of Acanthopanax and perilla cotyledon for later use;

[0047] 2) In terms of weight percentage, take 50Kg of crucian carp meat and 5Kg of flavoring agent, put it into an airtight container to marinate, vacuumize and keep the pressure for 10 minutes, remove the vacuum state for 5 minutes, then evacuate, keep the pressure for 10 minutes, and reciprocate 3 times The flavoring agent is made by mixing the raw materials in the following parts by weight: rice wine 2.25Kg, dried red pepper 0.5Kg, salt 0.25Kg, chicken essence 0.15Kg, star anise 0.25Kg, grass fruit 0.25Kg, cinnamon 0.25Kg, cumin 0.1 Kg, cloves 0.1Kg, branches 0.1Kg, fragrant leaves 0.15Kg, citronella 0.15Kg, white cardamom 0.25Kg, nutmeg 0.25Kg;

[0048] 3) In terms of weight percentage, add 4Kg of vegetable oil to 3Kg of ginger juice, ...

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PUM

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Abstract

The invention discloses a health sauce for spring. The health sauce is prepared from the following raw materials in percentage by weight: 45%-55% of diecapitated and boned crucian meat, 25%-35% of tender shoots of thorny acanthopanax root, 3%-8% of perilla frutescens cotyledon, 3%-8% of a flavoring agent, 2%-8% of vegetable oil, 2%-5% of ginger juice, 0.5%-1.5% of ginseng powder, 1%-2% of rock candy, 1%-2% of wolfberry fruit, 0.01%-0.05% of potassium sorbate and 0.01%-0.05% of BHA. The health sauce for spring is suitable for nourishing life in spring, is abundant in nutrition, and delicious in taste, and has a health function.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a spring health sauce and a preparation method thereof. Background technique [0002] Spring is the season for the growth of Yang Qi in nature and the recovery of all things. Traditional Chinese medicine has the theory of "correspondence between man and nature". Generally, medicine or food supplements are used, which need to be stewed or boiled, which is time-consuming and laborious, and there is a risk of over-supplementation. And the sauces on the market, such as soya bean sauce and beef sauce, have a strong taste and are in great demand, but they are mainly seasoning and lack health care functions. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a spring health-care sauce suitable for health preservation in spring, rich in nutrition, delicious in taste and with health-care functions. [0004] A spring health sauce,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
Inventor 陈磊
Owner 陈磊
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