Perilla oil fragrant sauce and making method thereof

A technology of perilla oil and fragrance, applied in the field of condiments, can solve the problems of no longer conforming to the sustainable development strategy and waste of resources, and achieve the effect of delicious taste and attractive color

Inactive Publication Date: 2016-07-20
冒玉兰
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In northern China, agricultural science and technology is backward, and there are almost no reports on the comprehensive development and utilization of Suzi, and reports on the utilization of Suye are even rarer, which leads to waste of resources
No longer conform to my country's sustainable development strategy policy, in view of this, the present invention proposes a kind of sauce and preparation method with perilla leaf, perilla as seasoning agent, opens up new direction for the development of perilla leaf

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A perilla oil-flavored sauce is prepared from the following raw materials in parts by weight: 20 parts of perilla powder, 5 parts of diced meat, 3 parts of perilla seeds, 0.8 parts of minced ginger, 1 part of green onion, 45 parts of noodle sauce, 0.3 parts of monosodium glutamate, 2 parts of salt, 2 parts of peanut oil, 10 parts of purified water, 0.1 part of minced garlic, and 0.05 parts of kimchi water.

[0025] Wherein, the sage leaf powder is dried at a medium temperature and slowly, and then crushed to 120-150 mesh.

[0026] Described perilla oil fragrance sauce is prepared according to the following steps successively:

[0027] 1) Collect sage leaves, wash them, and dry them slowly at medium temperature to obtain the sage leaf powder; select streaky pork and cut them into 0.5mm cubes to obtain the diced meat; wash fresh ginger, peel it, and pulverize it. Prepare the minced ginger; take fresh scallions, wash them, and chop them into small sections of 0.5-1cm to o...

Embodiment 2

[0035] A perilla oil-flavored sauce is prepared from the following raw materials in parts by weight: 25 parts of perilla powder, 7.5 parts of diced meat, 4.5 parts of perilla seeds, 0.8 parts of minced ginger, 1.8 parts of green onion, 48 parts of noodle sauce, 0.3 parts of monosodium glutamate, 2 parts of salt, 2 parts of peanut oil, 10 parts of purified water, 0.1 part of minced garlic, and 0.05 parts of kimchi water.

[0036] The preparation method is the same as that in Example 1. During the preparation process, the appropriate processing time and temperature are determined according to the materials used.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a perilla oil fragrant sauce and its making method. The perilla oil fragrant sauce is prepared from the following raw materials (by weight): 20-30 parts of perilla leaf powder, 5-10 parts of diced meat, 3-7 parts of perilla, 0.8-1.2 parts of bruised ginger, 1-2.4 parts of chopped scallion, 45-50 parts of flour paste, 0.3-0.7 part of monosodium glutamate, 2-2.8 parts of salt, 2 parts of peanut oil, 10 parts of purified water, 0.1-0.2 part of minced garlic and 0.05-0.15 part of pickle water. During the whole making process of the sauce, there is no additive. The sauce is safe and healthful. By adding the health-care components of perilla leaf and perilla into the raw materials, the sauce has advantages of rich nutrition and fine and unique mouthfeel.

Description

technical field [0001] The invention belongs to the technical field of condiments, and in particular relates to a perilla oil-flavored sauce and a preparation method thereof. Background technique [0002] As the pace of life is getting faster and faster, sauce packs have become a popular condiment with its unique flavor and direct consumption. The shelf life of its products directly affects the product income. The way of adding preservatives is often used to extend the shelf life of products, and frequent consumption is harmful to human health. At the same time, the existing sauces are mainly spicy and sesame flavors, and long-term consumption will lead to a decline in mouthfeel, and consumers will be tired of eating. [0003] Perilla, also known as Embracea, is an annual herbaceous plant of the family Amaranthaceae. Its seedlings and young leaves are edible. The seeds contain fatty oil, vitamin B1 and amino acid compounds, and what is more striking is that it contains 42.6...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29
Inventor 冒玉兰
Owner 冒玉兰
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap