Ginkgo sauce and preparation method thereof

Abstract

The invention relates to a ginkgo sauce and a preparation method thereof. The ginkgo sauce comprises, by weight, 0.0098-0.016 parts of an ingredient A, 10-13 parts of an ingredient B, 32-38 parts of a soybean paste, 10 parts of salad oil, 11 parts of scallion, 11 parts of garlic, 5-7 parts of braised pickled chilli, 10-11 parts of white granulated sugar, 3-4 parts of fish steaming soy sauce and 5-7 parts of soy. The preparation method comprises the following steps: putting the salad oil in a boiler, heating, putting cut scallion and garlic in the pot, frying by using soft wire until scallion and garlic are dry, and taking out the scallion and garlic; adding the ingredient B to the scallion and garlic removed salad oil in the pot, boiling for 10-15min, adding the soybean paste and white granulated sugar, and continuously boiling for 3-5min; and adding the fish steaming soy sauce and the soy, boiling for 3-5min, adding the ingredient A, boiling for 5-8min, and taking out the obtained ginkgo sauce from the pot. No Folium Ginkgo is directly added to the ginkgo sauce, so side effects of Folium Ginkgo to human bodies are avoided, and the ginkgo sauce has good health effects.

Description

technical field [0001] The invention relates to a ginkgo paste, in particular to a ginkgo paste and a preparation method thereof. Background technique [0002] Ginkgo biloba is the dry leaves of Ginkgo biloba plant, harvested in autumn when the leaves are not yet green. It tastes sweet, bitter, astringent, flat in nature, returns to the heart and lung meridian, and has the effects of astringing the lungs, relieving asthma, promoting blood circulation and removing blood stasis, and relieving pain. It is mainly used for the treatment of asthma and cough due to lung deficiency, coronary heart disease, angina pectoris and hyperlipidemia. Ginkgo biloba has been used as medicine for more than 500 years, and has been widely used in medical, food and other fields. Ginkgo biloba contains flavonoids, terpene lactones, phenolic acids, polyprenyl alcohol and other chemical components, among which terpene lactones and flavonoids have strong pharmacological activity. Standard ginkgo bil...

AI Technical Summary

Problems solved by technology

[0003] my country has a long history of sauce making technology, and sauce products have been loved by people all the time. Seasonal restrictions, later popularized by enterprises to make sauce, so that people can eat their favorite sauce products no matter what season or condition, which makes people much more convenient in this fast-paced modern life; the existing ginkgo sauce mostly uses ginkgo fruit powder For processing, because ginkgo fruit and leaves contain ginkgolic acid, ginkgolic acid is toxic and water-soluble, soaking in water not only does not eat the effective substances in it, but the effect is opposite; if the dosage is too large, or if you eat Longer time, it will damage the heart