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Nut and Chinese chive sauce and preparation method thereof

A technology for leek paste and nuts, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of browning, loss of vitamin C, nitrite and poor spreadability of paste, and achieve uniform organization The effect of fineness, loss reduction, and reduction of the possibility of being oxidized

Inactive Publication Date: 2017-01-04
HEFEI JINXIANGWEI IND & TRADE
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  • 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 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 nut leek paste made from the following ingredients in parts by weight (kg):

[0016] Leek 400, pear 32, milk 10, maltose 2, chili powder 1, walnut kernel 12, puzzle kernel 1, centella asiatica 2, cordyceps sinensis 2, eggshell 20, white vinegar 50, salt 32, sodium alginate 2, tea Polyphenol liposomes1.

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

[0018] (1) Add 5 times the amount of water to decoct Yizhiren, Centella asiatica, and Cordyceps sinensis for 40 minutes, filter to remove residue, and the resulting filtrate is spray-dried to make powder;

[0019] (2) Boil maltose in a pot, then add chili powder and walnut kernels, stir-fry for 3 minutes on high 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 minutes, then let it stand for 5 minutes, remove the solution with the eggshell membrane suspended...

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Abstract

The invention discloses nut and Chinese chive sauce. The nut and Chinese chive sauce is prepared from the following raw materials in parts by weight: 400 to 410 parts of Chinese chives, 32 to 34 parts of pears, 10 to 11 parts of milk, 2 to 3 parts of maltose, 1 to 2 parts of pepper powder, 12 to 13 parts of walnut kernels, 1 to 2 parts of sharpleaf galangal fruits, 2 to 3 parts of herba centellae, 2 to 3 parts of cordyceps sinensis, 20 to 21 parts of eggshells, 50 to 52 parts of white vinegar, 32 to 33 parts of table salt, 2 to 3 parts of sodium alginate, and 1 to 1.5 parts of tea polyphenol lipidosome. The nut and Chinese chive sauce is homogeneous and exquisite in tissue, sharp in fermentation aroma, moderate in sourness and sweetness, bright and attractive in color, good in sensory quality, good in smearing performance, and free from peculiar smell remaining in the mouth after the nut and Chinese chive sauce is eaten; and moreover, the nut and Chinese chive sauce contains various Chinese herbal components and has a brain strengthening efficacy.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a nut and leek paste 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/105
CPCA23V2002/00A23V2250/21A23V2200/30
Inventor 汪传开
Owner HEFEI JINXIANGWEI IND & TRADE
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