Bean dreg-Chinese chive sauce and making method thereof

A technology of leek sauce and bean dregs, which is applied in the direction of food ingredients as gelling agent, the function of food ingredients, and food ingredients containing natural extracts, etc. It can solve the problems of browning, nitrite, poor spreadability of sauce, vitamin C loss, etc. , to achieve uniform and delicate tissue, reduce the possibility of being oxidized, and reduce the effect of loss

Inactive Publication Date: 2016-12-14
HEFEI JINXIANGWEI IND & TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0015] A kind of bean dregs and chive sauce, made from the following parts by weight (kg) of raw materials:

[0016] Leek 400, Yali 32, Milk 10, Soy Sauce 2, Okara 30, Celery 8, Burdock Seed 2, Anemarrhena 1, Dendrobium 2, Diguhian 1, Eggshell 20, White Vinegar 50, Salt 32, Sodium Alginate 2, Tea Polyphenol Liposome 1.

[0017] The method for preparing bean dregs and chive sauce includes the following steps:

[0018] (1) Add burdock, Anemarrhena, Dendrobium, and Digu Bark to 5 times the hydrological fire and decoct for 40 minutes, filter to remove slag, and spray-dry the filtrate to make powder;

[0019] (2) Squeeze celery juice, mix the resulting materials with bean dregs and soy sauce, mix well, dry and pulverize;

[0020] (3) Wash the eggshells, dry them, smash them, pass a 200-mesh sieve, add 8 times distilled water, stir for 15 minutes at 400r / min, and then stand for 5 minutes to remove the suspension of the eggshell membrane solution. The solution containing eggshell powder in t...

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PUM

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Abstract

The invention discloses bean dreg-Chinese chive sauce. The bean dreg-Chinese chive sauce is made from, by weight, 400-410 parts of Chinese chives, 32-34 parts of ya pears, 10-11 parts of milk, 2-3 parts of soybean sauce, 30-31 parts of bean dregs, 8-9 parts of celery, 2-3 parts of fructus arctii, 1-2 parts of rhizoma anemarrhenae, 2-3 parts of dendrobium nobile, 1 parts of cortex lycii radicis, 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 lipidosome. The Chinese chive sauce is uniform and fine in texture, tangy in fermentation aroma, moderate in souness and sweetness, bright and attractive in color and luster and good in organoleptic quality and smearing property, and peculiar smell is not left in the oral cavity after the Chinese chive sauce is eaten; in addition, the Chinese chive sauce contains multiple Chinese herb ingredients and has the blood glucose reducing effect.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a bean dregs and chive 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. It can not only make us supplement the various vitamins we need, but also make the human body supplement all kinds of 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, adjustment of off-peak seasons, annual balanced supply, and increased added value. There is a wide variety of vegetables on the market. Processed products greatly satisfy people's growing demand for vegetable food. [0003] At present, my country's leek planting and cultivation technology is quite mature, and the cultivation area ...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L29/00A23L29/256A23L29/294A23L33/105A23L5/41
CPCA23V2002/00A23V2200/048A23V2200/228A23V2200/328A23V2250/022A23V2250/21A23V2250/2132A23V2250/5026A23V2300/10A23V2300/26
Inventor 汪传开
Owner HEFEI JINXIANGWEI IND & TRADE
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