A kind of water chestnut leek sauce and preparation method thereof
A technology of chive flower sauce and water chestnut, which is applied in the field of food seasoning, can solve the problems of limiting the daily promotion of chive flower sauce, and achieve the effect of good daily health care
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Embodiment 1
[0025] The raw materials for preparing the water chestnut and leek flower sauce described in this embodiment include: 3 kg of water chestnuts, 5 kg of leek flowers, 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 chive flower sauce described in the present embodiment is prepared according to the following method:
[0027] (1) Choose water chestnut varieties with thin skin, lavender red, white flesh, crisp and tender tissue, sweet taste, and low starch content, and remove mildewed and deteriorated water chestnuts, wash away the sediment, rinse and remove the skin, then add 2 Soak the water chestnuts in salt water with a concentration of 1-2% twice the weight of the water chestnuts for 20-30 minutes; then cut the water chestnuts into small pieces and add water three times the weight of the water chestnuts to boil for 10-15 minutes to passivate the peroxidase; and Grind the treated water ch...
Embodiment 2
[0032] The raw materials for preparing the water chestnut and chive flower sauce described in this embodiment include: 5 kg of water chestnuts, 3 kg of chive flowers, 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 chive flower sauce described in the present embodiment is prepared according to the following method:
[0034] (1) Choose water chestnut varieties with thin skin, lavender red, white flesh, crisp and tender tissue, sweet taste, and low starch content, and remove mildewed and deteriorated water chestnuts, wash away the sediment, rinse and remove the skin, and put in concentration Carry out color protection treatment in 0.05%-0.1% hydrochloric acid solution; then cut the water chestnuts into small pieces and add water 5 times the weight of the water chestnuts to boil, and continue for 10-15min to passivate the peroxidase; and after the treatment The water chestnut pieces are mi...
Embodiment 3
[0039] The raw materials for preparing the water chestnut and leek flower sauce described in this embodiment include: 4 kg of water chestnuts, 4 kg of leek flowers, 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 chive flower sauce described in the present embodiment is prepared according to the following method:
[0041] (1) Choose water chestnut varieties with thin skin, lavender red, white flesh, crisp and tender tissue, sweet taste, and low starch content, and remove mildewed and deteriorated water chestnuts, wash away the sediment, rinse and remove the skin, and put in concentration Carry out color protection treatment in 0.05%-0.1% hydrochloric acid solution; then cut the water chestnuts into small pieces and add water 4 times the weight of the water chestnuts to boil, and continue for 10-15min to passivate the peroxidase; and after the treatment The water chestnut pieces are min...
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