Refreshing garlic chives sauce and preparation method thereof

A technology of leek sauce and leek, which is applied in the field of food processing, can solve the problems of nitrite and poor spreadability of sauce, loss of vitamin C, browning, etc., and achieve the effect of reducing the possibility of oxidation, reducing loss, and uniform and delicate tissue

Inactive Publication Date: 2016-11-16
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 refreshing chive sauce made from the following raw materials in parts by weight (kg):

[0016] Leek 400, pear 32, milk 10, coffee beans 10, bran 2, green tea 3, mint leaves 1, honeysuckle 2, gorgon 1, eggshell 20, white vinegar 50, salt 32, sodium alginate 2, tea polyphenols Plastid 1.

[0017] The preparation method of described refreshing leek sauce, comprises the following steps:

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

[0019] (2) Grind the green tea, mix it with coffee beans, send it to the oven, bake it for 10 minutes, discharge it, mix it with the bran, add 2 times the water for grinding, filter and remove the slag, and the obtained filtrate is spray-dried. powder;

[0020] (3) Wash the eggshell, dry it, crush it, pass it through a 200-mesh sieve, add 8 times of distilled water, stir it at 400r / min for 15 minutes, then let it st...

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PUM

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Abstract

The invention discloses a refreshing garlic chives sauce. The refreshing garlic chives sauce is prepared from the following raw materials in parts by weight: 400 to 410 parts of garlic chives, 32 to 34 parts of pears, 10 to 11 parts of milk, 10 to 11 parts of coffee beans, 2 to 3 parts of bran, 3 to 4 parts of green tea, 1 to 2 parts of mint leaves, 2 to 3 parts of honeysuckle flowers, 1 to 2 parts of Gorgon fruits, 20 to 21 parts of eggshells, 50 to 52 parts of white vinegar, 32 to 33 parts of table salt, 2 to 3 parts of sodium alginate and 1 to 1.5 parts of tea polyphenol lipidosome. The refreshing garlic chives sauce is homogenous and exquisite in tissues, sweet in smell, moderate in sweetness and sourness, bright and attractive in color, good in appearance quality, good in smearing performance, and free from remaining peculiar smell in the oral cavity after being eaten; and moreover, the refreshing garlic chives sauce contains various Chinese herbal ingredients, so that the refreshing garlic chives sauce has a refreshing function.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a refreshing 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 cultivation a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/10A23L33/105
CPCA23V2002/00A23V2200/048A23V2250/214A23V2250/21A23V2250/2132A23V2200/30
Inventor 汪传开
Owner HEFEI JINXIANGWEI IND & TRADE
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