Leek sauce being able to prevent colds, and production method thereof

A technology for preventing colds and leek sauce, which is applied in the field of food processing, can solve problems such as vitamin C loss, nitrite and sauce spreadability, browning, etc., to prevent colds, reduce the possibility of being oxidized, and achieve uniform and fine tissue Effect

Inactive Publication Date: 2016-10-12
HEFEI JINXIANGWEI IND & TRADE
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  • Abstract
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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

Method used

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Embodiment Construction

[0015] A kind of leek sauce that can prevent colds is made from the following raw materials in parts by weight (kg):

[0016] Leek 400, pear 32, milk 10, garlic 10, sweet potato leaves 10, sugar 4, Bupleurum 1, dandelion 2, astragalus 2, Huoxiang leaves 1, eggshell 20, white vinegar 50, salt 32, sodium alginate 2, Tea polyphenol liposome 1.

[0017] The preparation method of the described leek sauce that can prevent cold comprises the following steps:

[0018] (1) Boil Bupleurum, Dandelion, Astragalus, and Huoxiang leaves with 5 times the water for 40 minutes, filter to remove residue, and spray-dry the obtained filtrate to make powder;

[0019] (2) Mix white sugar with 2 times cold boiled water thoroughly, then mix with garlic and sweet potato leaves, seal and marinate for 24 hours, then take out garlic and sweet potato leaves, dry them and crush them;

[0020] (3) Wash the eggshell, dry it, crush it, pass it through a 200-mesh sieve, add 8 times of distilled water, stir it...

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PUM

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Abstract

The invention discloses a leek sauce being able to prevent colds. 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 garlic, 10-11 parts of sweet potato leaves, 4-5 parts of white sugar, 1-2 parts of radix bupleuri, 2-3 parts of Herba Taraxaci, 2-3 parts of Radix Astragali, 1-2 parts of Wrinkled Gianthyssop leaf, 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 a cold prevention effect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a chive sauce capable of preventing colds 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/10A23L33/105
CPCA23V2002/00A23V2200/30
Inventor 汪传开
Owner HEFEI JINXIANGWEI IND & TRADE
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