Hot and spicy jerusalem artichoke sauce and preparation method thereof

Abstract

The invention relates to a hot and spicy jerusalem artichoke sauce and a preparation method thereof. The hot and spicy jerusalem artichoke sauce mainly comprises the following raw materials by weight: 150 to 200 parts of jerusalem artichoke, 100 to 150 parts of peanut, 20 to 50 parts of sesame, 50 to 80 parts of fresh capsicum, 50 to 100 parts of garlic, 30 to 50 parts of ginger, 150 to 250 parts of plant oil, 1 to 4 parts of Chinese prickly ash oil, 0.1 to 1 part of spice, 20 to 40 parts of salt and 15 to 25 parts of monosodium glutamate, wherein the spice comprises, by weight, 0 to 0.04 part of anise seed, 0.02 to 0.08 part of common fennel fruit, 0.02 to 0.08 part of cassia bark, 0.02 to 0.05 part of Chinese prickly ash and 0.04 to 0.3 part of pepper. The preparation method comprises the following steps: pretreatment of the raw materials; stir frying of the hot and spicy sauce; canning; exhausting; sterilization; cooling; etc. According to the invention, jerusalem artichoke is used as a raw material, so the economic value of jerusalem artichoke is increased; the sauce is convenient to carry, nutritional and healthy; and the reparation method is simple and suitable for industrial production.

Description

technical field [0001] The invention relates to a sauce, in particular to a Jerusalem artichoke spicy sauce and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Jerusalem artichoke, also known as five-star grass and Jerusalem artichoke, is a perennial herb of the genus Asteraceae. It is widely planted in East China, South China, North China and other places in my country because of its strong adaptability, cold resistance, drought resistance, and easy reproduction. According to measurements, every 100g of Jerusalem artichoke tubers contains 16.6g of carbohydrates, 2.8g of ash, 0.6g of crude fiber, 0.1g of crude protein, 0.1g of fat, 49mg of calcium, 119mg of phosphorus, 8.4mg of iron, 10.1mg of vitamin A, and vitamin B20. 1mg, vitamin C6mg, nicotinic acid 0.6mg, and rich in inulin, pentosan, starch, dietary fiber, polyphenolic compounds and other substances. [0003] Jerusalem artichoke is a low-calorie food th...

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Problems solved by technology

[0004] However, the existing processing method of Jerusalem artichoke is mainly pickling. On the one hand, the salt content is high, and there is nitrite, which greatly destroys the nutritional components of Jerusalem artichoke, which causes consumers, especially hypertensive patients, to be unable to eat Jerusalem artichoke frequently, and wastes the food of Jerusalem artichoke. Health function, on the other hand, the production cycle is long, which hinders the market development of Jerusalem artichoke

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