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Honey and Chinese chive sauce and preparation method thereof

A technology of leek sauce and honey, 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, loss of vitamin C, nitrite and poor spreadability of sauce, etc. , to achieve the effect of uniform and delicate tissue, reducing loss and reducing the possibility of being oxidized

Inactive Publication Date: 2016-12-14
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 honey leek sauce is made from the following raw materials in parts by weight (kg):

[0016] Leek 400, Pear 32, Milk 10, Rice 14, Orange Juice 14, Honey 10, Cistanche 2, Luo Han Guo 1, Cassia 1, Eggshell 20, White Vinegar 50, Salt 32, Sodium Alginate 2, Tea Polyphenol Liposome 1 .

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

[0018] (1) Boil Cistanche, Luo Han Guo, and Cassia seeds with 5 times the water for 40 minutes, filter to remove residue, and spray-dry the obtained filtrate to make powder;

[0019] (2) Stir-fry the rice in the pot and discharge it, add orange juice and grind it until homogenous, add honey and mix well, freeze-dry and grind into 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 stand for 5 minutes, remove the solution with the eggshell membrane suspended in the upper ...

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Abstract

The invention discloses a honey and Chinese chive sauce. The honey and Chinese chive sauce is prepared from, by weight, 400-410 parts of Chinese chives, 32-34 parts of Ya pears, 10-11 parts of milk, 14-15 parts of rice, 14-15 parts of orange juice, 10-11 parts of honey, 2-3 parts of herba cistanche, 1-2 parts of fructus momordicae, 1-2 parts of semen cassiae, 20-21 parts of eggshells, 50-52 parts of white vinegar, 32-33 parts of table salt, 2-3 parts of sodium alginate and 1-1.5 parts of tea polyphenol lipidosome. The honey and Chinese chive sauce is uniform and fine in texture, moderate in sourness and sweetness, bright and attractive in color and good in sensory quality and smearing performance, and has a fermentation aroma striking the nose, and no peculiar smell remains in the mouth after the honey and Chinese chive sauce is eaten; besides, the honey and Chinese chive sauce contains various Chinese herb ingredients and has the effect of moistening the intestines.

Description

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

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L29/00A23L29/256A23L29/294A23L33/105A23L5/41
CPCA23V2002/00A23V2200/048A23V2200/228A23V2200/32A23V2250/21A23V2250/5026A23V2250/214A23V2300/10A23V2300/26
Inventor 汪传开
Owner HEFEI JINXIANGWEI IND & TRADE
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