Dry vigna unguiculata sauce and hot chili oil raphanus sativus root and preparation method thereof

A technology of bean paste and dried bean, which is applied in the field of food processing, can solve the problems of reducing nitrite content, and the effect is not large, and achieve the effect of high nutritional value, reducing the formation of yellow pigment, and reasonable collocation

Inactive Publication Date: 2015-09-23
曹红云
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  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally, people often reduce the content of nitrite by changing

Method used

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Example Embodiment

[0018] A kind of dried carob sauce and red oil radish is made from the following raw materials in parts by weight: broccoli 2, sugar cane juice 5, dried beans 4, seaweed powder 1, coconut oil 20, salvia 1, honeysuckle 1, Chaotian pepper 15, ginger powder 1. MSG 1, chicken essence 2, fresh radish 110, appropriate amount of salt, calcium chloride, vitamin C liquid, tea water, sodium diacetate, paraben complex ester, pectin methylesterase, water.

[0019] A preparation method of dried carob sauce and red oil radish, comprising the following steps: (1) Mix Danshen and honeysuckle, add an appropriate amount of salt, and dry-fry for 6 minutes, then add 6 times water and boil for 20 minutes, and filter to obtain a liquid medicine;

[0020] (2) Put the dried beans in the sugarcane juice and soak for 1 hour, then remove them, then mix with broccoli to make a sauce, then mix the sauce and seaweed powder into the (1) Chinese medicinal solution while boiling and stirring for 7 minutes. Get...

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Abstract

The present invention discloses a dry vigna unguiculata sauce and hot chili oil raphanus sativus root and a preparation method thereof. The dry vigna unguiculata sauce and hot chili oil raphanus sativus root consists of the following raw materials: broccoli 2-3 parts, sugar cane juice 5-6 parts, dry vigna unguiculata 4-5 parts, porphyra powder 1-2 parts, coconut oil 20-25 parts, salvia miltiorrhiza roots 1-2 parts, lonicera japonica flowers 1-2 parts, capsicum annuum 15-17 parts, minced ginger 1-2 parts, monosodium glutamate 1-2 parts, chicken essence 2-3 parts, fresh raphanus sativus roots 110-120 parts, and an appropriate amount of salt, calcium chloride, vitamin C solution, tea leaf water, sodium diacetate, nipagin complex esters, pectin methyl esterase and water. The dry vigna unguiculata is soaked in the sugar cane juice, then mixed with the broccoli and smashed to be a sauce, then mixed with the porphyra powder and put into a liquid medicine, and cooked and stirred to obtain a seasoning sauce. Dry vigna unguiculata, broccoli and porphyra are made into the sauce which has a reasonable matching and a unique taste, the sauce is mixed with the raphanus sativus roots and hot chili oil, so that the mouthfeel of the raphanus sativus root is enhanced, the addition of calcium chloride and pectin methylesterase can improve the content of calcium pectate and increase the brittleness of the raphanus sativus root, and the prepared hot chili oil raphanus sativus root is healthy and delicious, and has high nutritional value.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a dried bean curd sauce red radish and a preparation method thereof. Background technique [0002] Radish, low in calories, contains digestive enzymes, dietary fiber, calcium, phosphorus, iron, potassium, and vitamin content is relatively high, has the effect of lowering blood fat, softening blood vessels, stabilizing blood pressure, preventing coronary heart disease, arteriosclerosis, and gallstones. A popular vegetable that people love. [0003] Red oil radish is one of the production methods of radish. During the production process, the radish needs to be pickled. During the pickling process, the color of the radish will change, and the color of the juice will gradually turn yellow, and then turn from yellow to brown. , has a strong impact on the sensory quality and flavor crispness of radish, and even the nutritional content. During pickling, when the radish turn...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/30A23L1/218A23L1/302A23L1/212A23L19/00A23L19/20A23L33/00A23L33/15
CPCA23V2002/00A23V2200/30A23V2250/708
Inventor 曹红云
Owner 曹红云
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