Pork and Chinese chive sauce and preparation method thereof

Abstract

The invention discloses pork and Chinese chive sauce. The pork and Chinese chive sauce is prepared from the following raw materials in parts by weight: 400-410 parts of Chinese chive, 32-34 parts of Yali pear, 10-11 parts of milk, 20-22 parts of pork, 8-9 parts of lemon, 2-3 parts of fleeceflower roots, 1-2 parts of glossy privet fruits, 2-3 parts of American ginseng, 20-21 parts of egg shells, 50-52 parts of white vinegar, 32-33 parts of salt, 2-3 parts of sodium alginate and 1-1.5 parts of tea polyphenol liposome. The Chinese chive sauce has the advantages of uniform and delicate texture, sharp fermentation aroma, moderate sour and sweetness, bright and attractive color and good sensory quality and smearing performance, and no foreign odor remains in the mouth after a person eats the pork and Chinese chive sauce; besides, the pork and Chinese chive sauce contains multiple Chinese herbal medicines, thereby having the hair blacking effect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a pork 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 area an...

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