Face nourishing tremella-containing leek sauce and production method thereof

Abstract

The invention discloses a face nourishing tremella-containing leek sauce. The leek sauce is produced from, by weight, 400-410 parts of leek, 32-34 parts of Yali pears, 10-11 parts of milk, 10-11 parts of tremella, 5-6 parts of yacon, 4-5 parts of needle mushroom, 2-3 parts of pearl powder, 1-2 parts of safflower, 2-3 parts of Hibiscus sabdariffa, 1-2 parts of Chinese angelica root, 20-21 parts of eggshells, 50-52 parts of white vinegar, 32-33 parts of edible salt, 2-3 parts of sodium alginate and 1-1.5 parts of tea polyphenol liposome. The leek sauce has the advantages of uniform and fine tissues, delectable fermentation smell, moderate sour-sweet taste, bright and beautiful color, good sensory quality, good smearing performance, and realization of no peculiar smell in the oral cavity after being eaten, contains various Chinese herbal medicinal components, and has the efficacy of whitening and nourishing faces.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a tremella beautifying leek sauce and a preparation method thereof. Background technique [0002] Vegetables are rich in nutrients, and people can take in all kinds of nutrients they need from them. It can not only make us supplement the multivitamins we need, but also make the human body supplement various minerals. We can carry out deep processing of vegetables. Processing vegetables is of great significance to the development of the vegetable industry. While improving the economic and commercial value of vegetables, it is also conducive to transportation, adjusting off-peak seasons, annual balanced supply, and increasing their added value. There are a variety of vegetables on the market. Processed products greatly meet people's growing demand for vegetable food. [0003] At present, the planting and cultivation technology of Chinese chives is quite mature, and the cul...

AI Technical Summary

Problems solved by technology

In the article "Study on the Processing Technology and Storage Performance of Leek Sauce", the author used leeks, pears, salt, and soy sauce as raw materials to prepare leek sauce with uniform and fine texture, moderate sweet and sour, but there is browning in the process of making the sauce. , loss of vitamin C, generation of nitrite and poor spreadability of sauce