Preparation method of litse cubeb sauce

A production method, the technology of wood ginger paste, applied in food preparation, application, food science, etc., can solve the problems of spicy taste, sticky and ugly appearance, no industrialization, large-scale production and processing, etc., and achieve delicious taste and loose shape , the effect of easy feeding

Inactive Publication Date: 2015-06-10
PUER MENGYEJIANG AGRI FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although fresh wood ginger has a special aroma, it tastes spicy and has a strong pungent smell. Many people are not good at eating it. In addition, after fresh wood ginger is crushed and marinated, its appearance is sticky and ugly, which makes people reluctant to eat it. , therefore, there is no product in the market that directly consumes the fruit as food, and there is no industrialized and large-scale production and processing enterprise

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation method of wood ginger seed paste is as follows:

[0022] ① 100 kg of fresh wood ginger, 13.5 kg of fresh garlic, 5.5 kg of fresh turmeric, and 9.5 kg of fresh chili, picked locally in Pu'er, Yunnan, from June to July, were crushed separately, and 14 kg of salt, 0.3 kg of citric acid, and 1.5 kg of white sugar were added. 1 kg is fully stirred evenly;

[0023] ②Put the product obtained in step ① into a cylinder and seal it tightly, and place it in a dry and light-proof environment within the temperature range of 15-25°C for 6 months;

[0024] ③Take out the product obtained in step ②, add 0.025 kg of potassium sorbate, 0.015 kg of sodium deoxyacetate, 0.225 kg of D-sodium erythorbate, and 1.95 kg of Furui monosodium glutamate, stir evenly, and pack and inspect to pass the test.

[0025] The processed wood ginger seed sauce maintains the unique functions of fresh wood ginger seeds, does not have the pungent taste and pungent smell of fresh wood ginger seed...

Embodiment 2

[0027] The preparation method of wood ginger seed paste is as follows:

[0028] ① 100 kg of fresh wood ginger picked in Pu'er, Yunnan in September, 12 kg of fresh garlic, 4 kg of ordinary ginger, and 8 kg of fresh chili were crushed separately, and then 13 kg of salt, 0.2 kg of citric acid and 1.5 kg of sugar were added and stirred well;

[0029] ②Put the product obtained in step ① into a cylinder and seal it tightly, and place it in a dry and light-proof environment within the temperature range of 12-40°C for 4 months;

[0030] ③ Take out the product obtained in step ②, add 0.02 kg of potassium sorbate, 0.01 kg of sodium deoxyacetate, 0.2 kg of D-sodium erythorbate, and 1.8 kg of Furui monosodium glutamate, stir evenly, pack and pass the inspection.

[0031] The processed wood ginger seed sauce maintains the unique functions of fresh wood ginger seeds, has a little spicy taste and pungent smell of fresh wood ginger seeds, and has a strong taste. The finished sauce is dull in ...

Embodiment 3

[0033] The preparation method of wood ginger seed paste is as follows:

[0034] ① 100 kg of fresh wood ginger picked in August, 15 kg of fresh garlic, 6 kg of ordinary new ginger, and 10 kg of fresh chili were crushed separately, and then 15 kg of salt, 0.4 kg of citric acid and 3.5 kg of brown sugar were added and stirred well;

[0035] ②Put the product obtained in step ① into a cylinder and seal it tightly, and place it in a dry and light-proof environment within the temperature range of 16-35°C for 5 months;

[0036] ③Take out the product obtained in step ②, add 0.03 kg of potassium sorbate, 0.02 kg of sodium deoxyacetate, 0.3 kg of D-sodium erythorbate, and 2.1 kg of Furui monosodium glutamate, stir evenly, pack and inspect to pass the test.

[0037] The processed wood ginger seed sauce maintains the unique functions of fresh wood ginger seeds, has a little spicy taste and pungent smell of fresh wood ginger seeds, and has a strong taste. The finished sauce is dark in color...

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PUM

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Abstract

The invention relates to a preparation method of litse cubeb sauce. The litse cubeb sauce is prepared from the raw materials in parts by weight. The preparation method comprises the following steps: (1) respectively crushing 100 parts of fresh litse cubeb, 12 to 15 parts of fresh garlic, 4 to 6 parts of fresh ginger, and 8 to 10 parts of fresh hot pepper; adding 13 to 15 parts of table salt, 0.2 to 0.4 part of citric acid, and 1.5 to 3.5 parts of sugar; and fully and uniformly agitating; (2) sealing the materials obtained in step (1) through a cylinder, and storing for 4 to 6 months at the temperature of 12 to 40 DEG C under a dry and shallow environment; (3) moving out the materials obtained in step (2), adding 0.02 to 0.03 part of potassium sorbate, 0.01 to 0.02 part of deoxidized sodium acetate, 0.2 to 0.3 part of D-sodium erythorbate, and 1.8 to 2.1 parts of aginomoto; uniformly agitating; packing; and inspecting until the product is qualified. The obtained litse cubeb sauce can remain the special functions and effects of fresh litse cubeb, is free of the biting taste and pungent smell of the fresh pungent litse cubeb, and is delicious and mellow and is easily accepted by consumers; the litse cubeb sauce is clear in color and loose in shape, and is easily taken.

Description

technical field [0001] The invention relates to a method for preparing edible sauce, in particular to a method for preparing wood ginger seed sauce. Background technique [0002] Mu Jiangzi is also known as Muxiangzi, Litsea Cubeba, Litsea Cubeba, Vatica, Litsea Cube, Guoshanxiang, Mountain Pepper, Wild Pepper, Dazhuzipi, Cheng eggplant, and Shahaiteng. Distributed in most parts of China except high-altitude areas, it is most common in the southern region, and it is also produced in Southeast Asia and South Asian countries. It grows in shrubs or forests in sunny hills and mountains, suitable for growing at an altitude of 100-2900 meters, and has strong adaptability to soil and climate, but it grows more vigorously in areas with soil acidity of 5-6 degrees. The roots, leaves and fruits can be used as medicine, which has the effects of dispelling wind and cold, reducing swelling and relieving pain. Fresh fruit contains 2.5%-3% volatile oil, 25% fatty oil, the main component ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/24A23L1/29A23L19/20A23L27/60A23L33/00
Inventor 罗琼兰王昊杨海燕周建伟
Owner PUER MENGYEJIANG AGRI FOOD DEV
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