Water chestnut leek flower sauce and preparation method thereof

A technology for chive sauce and water chestnuts, applied in the field of food seasoning, can solve the problems of restricting the daily promotion of chive sauce, and achieve the effect of good daily health care effect.

Active Publication Date: 2016-06-01
山东每日良食食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

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Method used

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Examples

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Example Embodiment

[0024] Example 1

[0025] The raw materials for the preparation of the water chestnut and chive sauce in this embodiment include: 3 kg of water chestnut, 5 kg of chives, 20 g of salt, 2 kg of ginger, 10 g of monosodium glutamate, 30 g of cooking wine, and 5 g of sodium ascorbate.

[0026] The water chestnut and leek flower sauce in this embodiment is prepared according to the following method:

[0027] (1) Choose the water chestnut varieties with thin skin, lavender red, white flesh, crisp tissue, sweet taste, and low starch content, and remove moldy and spoiled water chestnuts, wash away the sediment, rinse and remove the skin, add 2 Soak the water chestnut with a concentration of 1-2% by weight of the water chestnut for 20-30 minutes; then cut the water chestnut into small pieces and add 3 times the weight of the water chestnut to boil it for 10-15 minutes to inactivate the peroxidase; and Use a vegetable cutter to grind the processed water chestnut pieces into fruit pieces of abo...

Example Embodiment

[0031] Example 2

[0032] The raw materials for the preparation of the water chestnut and chive flower sauce in this embodiment include: 5 kg of water chestnut, 3 kg of chives, 30 g of salt, 1 kg of ginger, 20 g of monosodium glutamate, 20 g of cooking wine, and 10 g of sodium ascorbate.

[0033] The water chestnut and leek flower sauce in this embodiment is prepared according to the following method:

[0034] (1) Choose water chestnut varieties with thin skin, lavender red, white flesh, crisp tissue, sweet taste, and low starch content, and remove moldy and spoiled water chestnuts, wash away the sediment, rinse and remove the epidermis, and put in the concentration Color preservation treatment in a 0.05%-0.1% hydrochloric acid solution; then cut the water chestnut into small pieces, add 5 times the weight of the water chestnut, and boil it for 10-15 minutes to passivate the peroxidase; and after the treatment Use a vegetable cutter to grind the pieces of water chestnuts into pieces...

Example Embodiment

[0038] Example 3

[0039] The raw materials for preparing the water chestnut and chive flower sauce in this embodiment include: 4 kg of water chestnut, 4 kg of chives, 25 g of salt, 1.5 kg of ginger, 15 g of monosodium glutamate, 25 g of cooking wine, and 8 g of sodium ascorbate.

[0040] The water chestnut and leek flower sauce in this embodiment is prepared according to the following method:

[0041] (1) Choose water chestnut varieties with thin skin, lavender red, white flesh, crisp tissue, sweet taste, and low starch content, and remove moldy and spoiled water chestnuts, wash away the sediment, rinse and remove the epidermis, and put in the concentration Color preservation treatment in 0.05%-0.1% hydrochloric acid solution; then cut the water chestnuts into small pieces, add 4 times the weight of the water chestnuts, and boil it for 10-15 minutes to passivate the peroxidase; and after treatment Use a vegetable cutter to grind the pieces of water chestnuts into pieces of about 3*...

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Abstract

The invention belongs to the technical field of food seasonings, particularly relates to a water chestnut leek flower sauce and further comprises a preparation method of the water chestnut leek flower sauce. The water chestnut leek flower sauce comprises the following raw materials in parts by weight: 300-500 parts of water chestnut, 300-500 parts of leek flower, 20-30 parts of dairy salt, 100-200 parts of ginger, 1-2 parts of monosidum glutanate, 2-3 parts of cooking wine and 0.5-1 part of sodium ascorbate. The water chestnut leek flower sauce takes water chestnut and leek flower as the raw materials, keeps the original flavor and taste of leek flower, meanwhile, reduces addition of dairy salt by use of the bacteriostatic and antiseptic function of water chestnut and ginger, and therefore is more healthy and delicious. In addition, as the raw material water chestnut has the health-care effects of eliminating phlegm by cooling, appetizing and helping digestion, promoting salivation to moisten dryness, invigorating spleen and moistening lung, improving eyesight and dispelling the effects of alcohol and the like. Researches discover that a peculiar substance (puchiin) in water chestnut has a certain bacteriostatic effect and a certain antihypertensive function, so that the prepared water chestnut leek flower sauce has the health-care functions of heat clearing, antihypertension assistance and the like.

Description

technical field [0001] The invention belongs to the technical field of food condiments, in particular to a water chestnut chive sauce, and further discloses a preparation method thereof. Background technique [0002] Chive flower sauce is a folk condiment popular in urban and rural areas in the north and south of China. Generally, when eating tofu, hot pot, noodles, especially mutton, it is best to use chive flower sauce as a dipping sauce. Chive flower sauce is made from chive flowers. The sauce is rich and delicious. It is a must-have snack for farmers in autumn. It has the effect of appetizing. It has a processing history of thousands of years in my country. [0003] Chive flowers, often called "leek flowers" by farmers, are white flower clusters that grow on white chives in autumn. Chive flowers are warm in nature and pungent in taste, and have the effect of warming the stomach and strengthening yang. Chive flowers are rich in water, protein, fat, sugar, ash, mineral c...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/00
Inventor 刘恩岐巫永华陈尚龙张建萍
Owner 山东每日良食食品有限公司
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