Hawthorn-leek sauce and preparation method thereof

A technology for leek paste and hawthorn, which is applied in the directions of food ingredients as gelling agents, functions of food ingredients, food ingredients containing natural extracts, etc., can solve problems such as loss of vitamin C, poor spreadability of nitrite and sauce, browning and the like , to reduce losses, reduce the possibility of being oxidized, and achieve the effect of uniform and fine tissue

Inactive Publication Date: 2016-12-21
HEFEI JINXIANGWEI IND & TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
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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

Method used

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Embodiment Construction

[0015] A kind of hawthorn chive sauce, made of the following raw materials in parts by weight (kg):

[0016] Leek 400, pear 32, milk 10, almond 10, hawthorn 14, chocolate 3, tangerine peel 1, gallinaceous gold 1, woody 3, eggshell 20, white vinegar 50, salt 32, sodium alginate 2, tea polyphenols Plastid 1.

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

[0018] (1) Add tangerine peel, gallinaceous gold, and wood fragrance to 5 times the water and cook for 40 minutes, filter to remove residue, and the obtained filtrate is spray-dried to make powder;

[0019] (2) Add double the amount of water to the chocolate and stir until it melts to obtain chocolate pulp; remove the core of the hawthorn, mix it with almonds and chocolate pulp into the pot, fry it dry on low heat, discharge and crush;

[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...

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PUM

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Abstract

The invention discloses hawthorn-leek sauce. The hawthorn-leek sauce is prepared from the following raw materials in parts by weight: 400 to 410 parts of leeks, 32 to 34 parts of Yali pears, 10 to 11 parts of milk, 10 to 11 parts of almonds, 14 to 15 parts of hawthorns, 3 to 4 parts of chocolate, 1 to 2 parts of tangerine peel, 1 to 2 parts of endothelium corneum gigeriae galli, 3 to 4 parts of costusroot, 20 to 21 parts of eggshells, 50 to 52 parts of white vinegar, 32 to 33 parts of salt, 2 to 3 parts of sodium alginate and 1 to 1.5 parts of tea polyphenols liposomes. The hawthorn-leek sauce disclosed by the invention is uniform, fine and smooth in tissues, fragrant in fermentation aroma, moderate in sweetness and sourness, bright-colored and beautiful in color and luster, good in sensory quality, excellent in spreadability, and free of a peculiar smell in an oral cavity after being taken. In addition, the hawthorn-leek sauce comprises a plurality of Chinese herbal components, thereby having the efficacy of invigorating the stomach.

Description

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

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L29/00A23L29/256A23L29/294A23L33/10A23L33/105A23L5/41
CPCA23V2002/00A23V2200/048A23V2200/228A23V2200/32A23V2250/022A23V2250/204A23V2250/21A23V2250/2132A23V2250/5026A23V2300/10A23V2300/26
Inventor 汪传开
Owner HEFEI JINXIANGWEI IND & TRADE
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