Wine fragrance leek sauce and preparation method thereof

A technology of leek sauce and wine aroma, which is applied in the direction of food ingredients as taste improvers, food ingredients as gelling agents, and functions of food ingredients. It can solve the problems of poor spreadability of nitrite and sauce, loss of vitamin C, browning, etc. problems, to achieve the effect of reducing the possibility of being oxidized, reducing losses, and making the tissue even and delicate

Inactive Publication Date: 2016-12-21
HEFEI JINXIANGWEI IND & TRADE
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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 wine-flavored leek sauce is made from the following raw materials in parts by weight (kg):

[0016] Leek 400, pear 32, milk 10, white wine 8, foie gras 15, broad bean 15, kudzu flower 3, schisandra 1, medlar 2, eggshell 20, white vinegar 50, salt 32, sodium alginate 2, tea polyphenols Plastid 1.

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

[0018] (1) Boil kudzu flower, schisandra, and medlar with 5 times the water for 40 minutes, filter to remove residue, and spray-dry the obtained filtrate to make powder;

[0019] (2) Shell the broad beans, mix them with the foie gras, steam them in water, add white wine and grind them into puree;

[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 layer, The solution conta...

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PUM

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Abstract

The invention discloses a wine fragrance leek sauce, which is prepared from the following raw materials by weight part: 400-410 of leek, 32-34 of Pyrus bretschneideri, 10-11 of milk, 8-9 of Baijiu, 15-17 of goose liver, 15-16 of broad bean, 3-4 of flos puerariae, 1-2 of schisandra chinensis, 2-3 of Chinese wolfberry, 20-21 of eggshell, 50-52 of white vinegar, 32-33 of salt, 2-3 of sodium alginate, and 1-1.5 of tea polyphenol liposome. The leek sauce provided by the invention has the characteristics of uniform and delicate texture, nice-smelling fermentation aroma, moderate sweetness and sour, bright and beautiful color, good sensory quality, good spreadability, and no peculiar smell remaining after eating. In addition, the wine fragrance leek sauce provided by the invention contains a variety of Chinese herbal ingredients, and has liver protection efficacy.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a wine-flavored 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 cultivatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L5/41A23L29/00A23L29/256A23L33/105
CPCA23V2002/00A23V2200/048A23V2200/16A23V2200/30A23V2200/228A23V2250/5026A23V2250/21A23V2250/2132
Inventor 汪传开
Owner HEFEI JINXIANGWEI IND & TRADE
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