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Rice jelly paste and making method thereof

A technology of jelly paste and rice fruit, which is applied in the direction of food ingredients as taste improvers, food science, etc., to achieve the effects of improving food safety, strong tolerance, and extending shelf life

Inactive Publication Date: 2016-12-07
ZIGUI DIYUAN FOOD & CANNED FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no such product on the market for the seasoning for Europeans when they eat rice, and a condiment for Europeans when they eat rice is to be developed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A rice jelly paste, the rice jelly paste includes the following components by weight: 250-300 parts of tomato paste, 1000-1500 parts of onion, 150-200 parts of ginger, 50-200 parts of paprika, yeast extract 75-150 parts of food, 10-20 parts of salt, 4-5 parts of bay leaves, 150-200 parts of garlic, 10-20 parts of citric acid, 5-30 parts of chili oil, and 500-550 parts of water.

Embodiment 2

[0038] A rice jelly paste, the braised pork sauce also includes the following components by weight: 1000-1500 parts of onion, 150-200 parts of ginger, 50-200 parts of chili powder, 75-150 parts of yeast extract, 10-20 parts of salt, 4-5 parts of bay leaf, 150-200 parts of garlic, 10-20 parts of citric acid, 5-30 parts of chili oil, 500-550 parts of water, 50-100 parts of red pepper, 20-100 parts of tomato parts, transglutaminase 5~10 parts.

Embodiment 3

[0040] A rice jelly paste, the rice jelly paste includes the following components by weight: 250-280 parts of tomato paste, 1000-1200 parts of onion, 150-180 parts of ginger, 50-150 parts of chili powder, yeast extract 75-100 parts of food, 10-15 parts of salt, 4-4.5 parts of bay leaf, 150-180 parts of garlic, 10-15 parts of citric acid, 5-8 parts of chili oil, 500-520 parts of water, 50-80 parts of red pepper 20-60 parts of tomatoes, 5-8 parts of transglutaminase.

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PUM

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to rice jelly paste and a making method thereof. The rice jelly paste comprises, by weight, 250-300g of tomato sauce, 1000-1500 parts of onions, 150-200 parts of ginger, 50-200 parts of chili powder, 75-150 parts of yeast extract, 10-20 parts of salt, 4-5 parts of bay leaves, 150-200 parts of garlic, 10-20 parts of citric acid, 5-30 parts of chili oil and 500-550 parts of water. The making method includes mixing tomato sauce, onions, ginger, bay leaves, transglutaminase and water prior to pulping and boiling out; heating chili oil, and adding chili powder and garlic for frying; mixing and seasoning. The rice jelly paste with European flavor maintains fresh flavor and beautiful color of tomatoes, also has faint fragrance of garlic and onions, has rich nutrition facts as well, can stimulate people's appetite, and meanwhile contains bioactive substances such as lycopene, allicin, prostaglandin A and quercetin.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a rice jelly paste and a preparation method thereof. Background technique [0002] When Europeans eat, they eat with more seasoning or sauce. Therefore, there is a great market demand for seasoning or sauce. In addition to the function of seasoning, the sauce used can further supplement nutrition. There is no such product on the market temporarily for the seasoning when Europeans eat rice, and it is to be developed for a condiment used when Europeans eat rice. Contents of the invention [0003] Based on this, the present invention provides a rice jelly paste and a preparation method thereof. The product is characterized in that it is suitable for European tastes, and not only retains the fresh flavor and pleasant color of tomato, but also has a faint fragrance of garlic and onion. [0004] Technical scheme of the present invention is: [0005] A rice jel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/10A23L33/145
CPCA23V2002/00A23V2200/16
Inventor 夏冬梅候加强
Owner ZIGUI DIYUAN FOOD & CANNED FOOD
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