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Purple-leaf lettuce sauce

A technology of purple leaf lettuce and crabapple fruit, applied in the field of purple leaf lettuce sauce, can solve the problem that the edible market is not common, and achieve the effects of expanding the edible market, convenient processing, and simple and easy processing.

Inactive Publication Date: 2015-09-30
ANHUI HONGTAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The benefits to the human body are aiding digestion, stimulating the formation of bile, cooling blood, promoting blood circulation, diuresis, calming, sleeping, preventing the accumulation of waste in the intestines, and having anti-aging and anti-cancer functions. At present, purple leaf lettuce is mainly used as an ornamental. Mainly, although its taste is similar to lettuce, the edible market is not common

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0008] Take 100g of purple leaf lettuce, 20g of crabapple fruit, 10g of white radish, 8g of shrimp oil, 12g of salt, 10g of seaweed powder, 5g of white sugar, 2g of lactic acid bacteria, and 5g of pineapple powder. Crumble, add lactic acid bacteria, keep at a constant temperature of 35°C for 10 hours, add shrimp oil, salt, seaweed powder, white sugar, pineapple powder, keep at a constant temperature of 10°C for 10 days, disperse and pack in cans, pasteurize, pasteurize The temperature is 63, and the duration is 15 minutes to obtain a kind of purple leaf lettuce sauce of the present invention.

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PUM

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Abstract

The invention relates to purple-leaf lettuce sauce. A manufacturing process comprises the following steps: washing purple-leaf lettuces, plum-leaf crab and white turnips, and mincing; adding lactobacillus and keeping the temperature at 35 DEG C for 10 hours; adding shrimp sauce, table salt, nori powder, white granulated sugar and pineapple powder; keeping the temperature at 10 DEG C for 10 days; loosening and canning; and carrying out pasteurization at the temperature of 63 DEG C for 15 minutes to obtain the purple-leaf lettuce sauce. According to the purple-leaf lettuce sauce, selected food materials are relatively simple and the processing is convenient, simple and feasible; the obtained purple-leaf lettuce sauce has a delicious mouth feel and is rich in lactobacillus, anthocyanin, various vitamins and mineral substances; the purple-leaf lettuce sauce has a relatively high nutritional value and also has the effect of lowering blood grease; the purple-leaf lettuce sauce is convenient to carry and preserve, so that the eating market of the purple-leaf lettuces is expanded.

Description

technical field [0001] The invention relates to the technical field of deep processing of vegetables, in particular to a purple-leaf lettuce sauce. Background technique [0002] Purple leaf lettuce is very rich in nutritional value. It contains anthocyanins, carotene, vitamin E, vitamins B1, B2, and B6, and is also rich in minerals, such as phosphorus, calcium, potassium, magnesium, etc., and also contains a small amount of copper, Iron, Zinc, Selenium. The benefits to the human body are aiding digestion, stimulating the formation of bile, cooling blood, promoting blood circulation, diuresis, calming, sleeping, preventing the accumulation of waste in the intestines, and having anti-aging and anti-cancer functions. At present, purple leaf lettuce is mainly used as an ornamental. Lord, although its taste is similar to lettuce, the edible market is not common. Contents of the invention [0003] Aiming at the deficiencies in the prior art, the purpose of the present inventio...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/3262
Inventor 黄劲松
Owner ANHUI HONGTAI FOOD