Burdock and crab flavor sauce and production method thereof
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A technology of burdock crab and burdock, which is applied in the field of burdock crab flavor sauce and its preparation, can solve problems such as no research reports, and achieve the effects of enhancing immunity, high nutritional value and simple preparation method
Inactive Publication Date: 2017-10-20
XUZHOU INSTITUTE OF TECHNOLOGY
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[0006] Therefore, effectively combining the burdock with lipid-lowering effect in sauce products, and preparing
Method used
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[0031] Example 1
[0032] 1 Experimental material
[0033] 1.1 Raw materials
[0034] Table 2-1 Test material table
[0035]
[0036] 1.2 Instruments and Equipment
[0037] Table 2-2 Test instrument table
[0038]
[0039] 2 Experimental methods
[0040] 2.1 Process flow
[0041] Pretreatment of raw materials (processing of fresh burdock, peanuts, and melon seeds) → ingredients (weighing of main ingredients and mixing of auxiliary ingredients) → frying of burdock and crab sauce → sensory evaluation → canning → sterilization → packaging finished products
[0042] 2.2 Operation points
[0043] 2.2.1 Raw material pretreatment
[0044] 1. Fresh burdock, peeled, cut into pieces, boiled in boiling water for 30 minutes. Remove, drain, cool, and cut into cubes for later use.
[0045] 2. Yangcheng Lake hairy crab, take the crab meat into the electric heating constant temperature drying box to air dry, and set aside.
[0046] 3. Fry peanuts and melon seeds in a frying pa...
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[0074] Example 2
[0075] Results and analysis of the various experiments in Example 1 above.
[0076] 1. Single factor test results and analysis
[0077] 1.1 Determination of the amount of burdock
[0078] Table 3-1 Single factor score of burdock
[0079]
[0080] Depend on figure 1 It can be seen that in the process of single-factor burdock content gradually increasing, the sensory score first gradually increased, and then when the burdock content reached about 25%, the sensory score began to decrease. Therefore, 25% was selected as the recommended amount of burdock in the burdock crab sauce, and also as the standard variation in the later orthogonal test.
[0081] 1.2 Determination of the amount of flavored tempeh
[0082] Table 3-2 Flavored Tempeh Single Factor Score
[0083]
[0084] Depend on figure 2 It can be seen that in the process of increasing the amount of single-factor flavored tempeh, the sensory score first gradually increased, and then the sensor...
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Abstract
The invention discloses a burdock and crab flavor sauce and production method thereof. The sauce contains the following main material components, by weight, 20-30 parts of burdocks, 20-30 parts of flavor fermented soya bean, 10-12 parts of brown sugar and 6-10 parts of crab meat, the burdocks are fresh burdocks, and the crab meat is air-dried crab meat; and the sauce contains the following auxiliary material components, by weight, 10-15 parts of peanuts, 6-10 parts of sunflower seeds, 3-6 parts of ginger, 3-6 parts of paprika, 1-3 parts of Chinese prickly ash powder and 60-80 parts of edible oil. The burdocks fully used as a main raw material, so the sauce has the efficacy of reducing the blood sugar, reducing the blood pressure, reducing the blood fat, treating insomnia and enhancing the immunity of human bodies. The sauce disclosed in the invention combines the flavor characteristics of a seasoning sauce, and guarantees the nutrition values and the health effects on the basis of pleasant taste. The sauce has a delicious and rich taste, has the efficacy of building bodies, enhancing the immunity, and preventing and treating diseases, and has the advantages of richness in varius nutrients and vitamins needed by the human bodies, high nutrition values, delicious and rich taste, simple production method, easily available materials, and no toxic or side effects.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a burdock and crab-flavored sauce and a preparation method thereof. Background technique [0002] With the development of modern society, seasoning sauce products have become more and more popular among the general public, but their side effects such as high calorie, high salt and preservatives have also attracted more and more attention. How to prepare nutritious and healthy seasoning sauce products has become a key development direction for those skilled in the art to pay attention to and research and develop. [0003] Burdock contains inulin, cellulose, protein, calcium, phosphorus, iron and other vitamins and minerals needed by the human body. Among them, the content of carotene is 150 times higher than that of carrots, and the content of protein and calcium is the first in rhizomes. Burdock root contains inulin, volatile oil, arctic acid, various polyphe...
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