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Pyracantha fortuneana fruit compound flavor sauce and preparation method thereof

A technology of Pyracantha fruit and seasoning sauce is applied in the field of Pyracantha fruit compound seasoning sauce and its preparation, and can solve the problems of high calorie value, easily masked flavor, high sugar consumption and the like

Inactive Publication Date: 2016-08-03
苏少中
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of the following shortcomings of traditional jam, it consumes a lot of sugar, has a high calorie value, and the flavor is easily covered up, which is not conducive to human health
Therefore, a single type of seasoning sauce has been difficult to meet people's needs except that it requires good color, flavor and taste. More attention is paid to the nutrition and health value of food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] (1) Take 110g of Pyracantha fruit, 60g of olive kernel, 60g of grass fruit, 40g of Luo Han Guo, 50g of Hovenia dulcis, and 50g of hemp seed after cleaning, wash and remove impurities, put them in a sandwich pot, and add 3 times the weight of the fruit Water, heated at 80°C, kept for 3 minutes, crushed and beaten with a tissue crushing and beating machine, and filtered through a 30-mesh stainless steel mesh screen to obtain a mixed slurry;

[0060] (2) Then take 90g of mandarin leaves, 40g of brocade lanterns, 40g of orange red, 70g of Chushizi, 60g of Zhizhizi, 40g of Polygonum vine, 60g of Salazi, 30g of valerian, 40g of Apocynum leaves, and blue cloth 40g of ginseng, 60g of pearl ginseng, 40g of perforatum, 30g of dendrobium, 40g of linseed, add 8 times the amount of water by weight of the medicinal materials, decoct twice, each decoction time 1h, filter, combine to obtain the filtrate, add Ethanol to make the alcohol content reach 50%, refrigerated for 12 hours, filt...

Embodiment 2

[0065] (1) Take 100g of Pyracantha fruit, 70g of olive kernel, 50g of Caoguo, 30g of Luo Han Guo, 40g of Hovenia dulcis, and 60g of hemp seed after cleaning, wash and remove impurities, put them in a sandwich pot, and add 2 times the weight of the fruit Water, heated at 70°C, kept for 2 minutes, crushed and beaten with a tissue crushing and beating machine, filtered through a 40-mesh stainless steel mesh sieve to obtain a mixed slurry;

[0066] (2) Then take 100g of citrus leaves, 50g of brocade lanterns, 50g of citrus red, 80g of Chushizi, 50g of Zhizhizi, 30g of Polygonum vine, 70g of Suluozi, 40g of valerian, 30g of apocynum leaves, and blue cloth Add 50g of ginseng, 50g of ginseng, 50g of perforatum, 40g of dendrobium, 30g of linseed, add 6 times the amount of water by weight of the medicinal materials, decoct 3 times, each decoction time is 0.5h, filter, and combine to obtain the filtrate. Add ethanol to make the alcohol content reach 40%, refrigerate and stand for 16 hou...

Embodiment 3

[0071] (1) Take 120g of Pyracantha fruit, 50g of olive kernel, 70g of Tsaoguo, 50g of Luo Han Guo, 60g of Hovenia dulcis, 40g of hemp seed after cleaning, wash and remove impurities, put them in a sandwich pot, add 4 times the weight of the fruit Water, heated at 90°C, kept for 4 minutes, crushed and beaten with a tissue crushing and beating machine, filtered through a 20-mesh stainless steel mesh sieve to obtain a mixed slurry;

[0072](2) Then take 80g of mandarin leaves, 30g of brocade lanterns, 30g of citrus red, 60g of Chushizi, 70g of Zhizhizi, 50 copies of Radix Polygonum, 50g of Suluozi, 20g of Valerian, 50g of Apocynum leaves, 30g of Buzheng, 70g of Pearl Ginseng, 30g of Chuanxincao, 20g of Dendrobium, 50g of Linseed, add 9 times the amount of water by weight of the medicinal materials, decoct once, each decoction time is 1.5h, filter, and combine to obtain the filtrate , add ethanol to make the alcohol content reach 60%, refrigerate and stand for 8 hours, filter, rec...

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PUM

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Abstract

The invention relates to pyracantha fortuneana fruit compound flavor sauce and a preparation method thereof.The flavor sauce is prepared from pyracantha fortuneana fruit, mandarin orange leaves, seeds of white canarium, fructus tsaoko, calyx seu fructus physalis, fructus momordicae, exocarpium citri grandis, raisin tree seeds, fructus cannabis, fructus broussonetiae, akebiae fructus, caulis polygoni multiflori, semen aesculi, valerian roots, folium apocyni veneti, gei herba, rhizoma panacis majoris, herba of canscora lucidissimma (Levl.et Vant.) Hand.-Mazz., herba dendrobii, semen lini, ascorbic acid, pectin, citric acid and honey.The flavor sauce contains various rich nutritional ingredients, the flavor is unique and the taste is good, and the effects of clearing heat, relieving sore throat, invigorating the spleen, benefiting qi, promoting the production of body fluid, nourishing the stomach, moistening dryness and soothing the nerves are achieved.

Description

technical field [0001] The invention relates to a fire-acantha compound seasoning sauce and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Compound seasoning sauce refers to basic seasonings (such as bean paste, noodle sauce, chili sauce, soy sauce, vinegar, etc.) in a certain proportion, mixed with a variety of other auxiliary materials, and made through a certain processing technology with different local flavors and flavors. Special sauce products. It can be divided into a series of varieties such as flavor modulation sauce and vegetable compound seasoning sauce. Such as spicy sauce, spicy sauce, fish-flavored sauce, mapo tofu sauce, twice-cooked pork sauce, barbecued pork sauce, etc. Compound seasoning sauce is more and more subject to the favor of consumers in general because of its delicious taste, quick and convenient eating, and unique aroma. [0003] The traditional jam has the following disadvanta...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/00
CPCA23V2002/00
Inventor 苏少中
Owner 苏少中
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