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Blood pressure lowering leek sauce and production method thereof

A technology of leek sauce and leek, which is applied in the field of food processing, can solve the problems of browning, loss of vitamin C, nitrite and poor spreadability of sauce, etc., and achieve the effect of uniform and delicate tissue, reducing loss, and reducing the possibility of being oxidized

Inactive Publication Date: 2016-12-21
HEFEI JINXIANGWEI IND & TRADE
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  • Abstract
  • Description
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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 antihypertensive chive sauce is made from the following raw materials in parts by weight (kg):

[0016] Leek 400, pear 32, milk 10, pepper 1, mustard 12, lard 2, kudzu root 1, corn silk 1, mulberry leaf 2, egg shell 20, white vinegar 50, salt 32, sodium alginate 2, tea polyphenols Plastid 1.

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

[0018] (1) Add kudzu root, corn silk, and mulberry leaves to 5 times the water and cook for 40 minutes, filter to remove residue, and the resulting filtrate is spray-dried to make powder;

[0019] (2) Put the lard into the pot, heat on low heat, add pepper after the lard is boiled, continue heating for 2 minutes, filter, remove the pepper, and get pepper oil; mix mustard with pepper oil, dry 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 minutes, then let it ...

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Abstract

The invention discloses a blood pressure lowering leek sauce. The leek sauce is produced from, by weight, 400-410 parts of leek, 32-34 parts of Yali pears, 10-11 parts of milk, 1-2 parts of Chinese prickly ash, 12-13 parts of pickled mustard root, 2-3 parts of lard, 1-2 parts of Radix Puerariae, 1-2 parts of corn silk, 2-3 parts of mulberry leaves, 20-21 parts of eggshells, 50-52 parts of white vinegar, 32-33 parts of edible salt, 2-3 parts of sodium alginate and 1-1.5 parts of tea polyphenol liposome. The leek sauce has the advantages of uniform and fine texture, delectable fermentation smell, moderate sour-sweet taste, bright and beautiful color, good sensory quality, good smearing performance, and realization of no peculiar smell in the oral cavity after being eaten, contains various Chinese herbal medicinal components, and has a blood pressure lowering effect.

Description

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

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/105A23L19/00
CPCA23V2002/00A23V2200/30
Inventor 汪传开
Owner HEFEI JINXIANGWEI IND & TRADE
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