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Compound seasoning sauce and preparation method thereof

A seasoning sauce and raw material technology, applied in the field of food processing, can solve the problems of not being able to meet the growing needs of consumers, single nutrition, etc.

Inactive Publication Date: 2016-08-10
苏少中
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are many kinds of condiments sold on the market, but most of them only have the function of seasoning and have single nutrition, which can no longer meet the growing needs of consumers.

Method used

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  • Compound seasoning sauce and preparation method thereof
  • Compound seasoning sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0069] ⑴Choose 90g of tamarind, 90g of rambutan, 80g of lotus mist, and 60g of green fruit that are disease-free and non-rotten. The fruit is used as raw material, washed with clean water, and after removing surface silt and impurities, put each raw material in the fruit respectively The weight ratio is 5 times, blanched in hot water at 90°C, processed for 4 minutes, cooled with cold water, beaten with a high-speed homogenizer, and filtered to obtain a mixed slurry;

[0070] (2) Take 60g of water fennel, 60g of emblica, 40g of roses, 30g of digupi, 20g of yellow skin core, 40g of dogwood, 30g of Pulsatilla ulmoides, 30g of eucommia leaves, 50g of Polygonatum 50g, 50g of walnut kernels, and 40g of polygonatum radix , Radix Ophiopogon japonicus 40g, Jujube 40g, Polygala 30g, Ghost needle grass 50g, Ruiten 30g, add water with an amount 8 times the weight ratio of medicinal materials for extraction, extraction temperature 85°C, extraction 2 times, each extraction time 20min, filte...

Embodiment 2

[0075] (1) Select 100g of tamarind, 80g of rambutan, 70g of lotus mist, and 70g of green fruit that are disease-free and non-rotten. The fruit is used as raw material, washed with clean water, and after removing surface silt and impurities, put each raw material on the fruit respectively The weight ratio is 6 times, blanched in hot water at 85°C, processed for 5 minutes, cooled with cold water, beaten with a high-speed homogenizer, and filtered to obtain a mixed slurry;

[0076] (2) Take 50g of water fennel, 70g of emblica, 50g of rose, 20g of digupi, 30g of yellow skin core, 50g of dogwood, 20g of pulsatilla, 20g of Eucommia ulmoides, 60g of sealwort, 60g of walnut kernel and 30g of polygonatum radix , Radix Ophiopogon japonicus 30g, Jujube 30g, Polygala 40g, Guizhencao 60g, Ruinen 20g, add water 10 times the weight ratio of medicinal materials for extraction, extraction temperature 80°C, extraction 1 time, each extraction time 30min, filter, combine to get the filtrate, cent...

Embodiment 3

[0081] ⑴Choose 80g of tamarind, 100g of rambutan, 90g of lotus mist, and 50g of green fruit that are disease-free and non-rotten. The fruit is used as raw material, washed with clean water, and after removing surface silt and impurities, put each raw material in the fruit respectively The weight ratio is 4 times, blanched in hot water at 95°C, processed for 2 minutes, cooled with cold water, beaten with a high-speed homogenizer, and filtered to obtain a mixed slurry;

[0082](2) Take 70g of water fennel, 50g of emblica, 30g of rose, 40g of digupi, 10g of yellow skin core, 30g of dogwood, 40g of Pulsatilla ulmoides, 40g of Eucommia ulmoides leaves, 40g of sealwort, 40g of walnut kernels, and 50g of Polygonatum odoratum with the prescription dosage ratio , Radix Ophiopogon japonicus 50g, Jujube 50g, Polygala 20g, Ghost needle grass 40g, Ruin kernel 40g, add water with 7 times the weight ratio of medicinal materials for extraction, extraction temperature 90°C, extraction 3 times, ...

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Abstract

The present invention relates to a compound seasoning sauce and a preparation method thereof. The sauce is made from the following raw materials: tamarindus indica fruits, rambutan, wax apples, limnophila rugosa, fructus phyllanthi, rose flowers, cortex lycii radicis, ciausena lansium seeds, fructus chebulae immaturus, fructus corni, radix pulsatillae, folium cortex eucommiae, rhizoma polygonati, walnut kernels, radix polygonati officinalis, radix ophiopogonis, fructus choerospondiatis, polygala tenuifolia roots, bidens pilosa, edible salt, monosodium glutamate, white granulated sugar, carrageenan and sodium benzoate. The seasoning sauce is viscous in sauce body, even and delicate and good in taste and has a unique delicate flavor.

Description

technical field [0001] The invention relates to a compound seasoning sauce and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Traditional sauce products are semi-solid or semi-fluid viscous condiments with special color, aroma and taste, which are made from grain or oil crops and fermented by microorganisms. The inheritance and development of seasoning sauce in China is accompanied by the development of the entire food culture. With the improvement of people's living standards, [0003] The diverse demand for sauces is constantly increasing. The increasing abundance of food raw materials, the continuous emergence of new materials, and the emergence and introduction of a large number of new condiments have greatly enriched the seasoning content of Chinese cooking, and more innovative products have appeared in seasoning sauces. With the rise of some western eating habits in China, sauce products made from fru...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L33/105
CPCA23V2002/00A23V2200/32A23V2200/30A23V2200/306
Inventor 苏少中
Owner 苏少中