Wild vegetable sauce and preparation method thereof

A technology of wild vegetable sauce and wild vegetables, applied in the field of condiments, can solve the problems of short shelf life and single taste of wild vegetable sauce, and achieve the effect of improving shelf life, rich nutrition and unique aroma.

Inactive Publication Date: 2017-12-15
NANNING SHENGRUN TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the current wild vegetable sauce has a short shelf life and a single taste. We need a wild vegetable sauce with rich nutritional value and unique taste that can extend the shelf life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A wild vegetable sauce, consisting of the following components and parts by weight: including 45-70 parts of wild vegetables, 20-40 parts of soybeans, 30-50 parts of flour, 6-12 parts of salt, 2-4 parts of chili, and 1-3 parts of star anise And 1-3 portions of pepper.

[0023] A preparation method of wild vegetable sauce is achieved through the following steps:

[0024] Step 1: Wash wild vegetables (loosestrife, spiny bud, toon, medlar), blanch in boiling water for 1 minute, take out and set aside;

[0025] Step 2: Sprinkle flour on the wild vegetables and add water to mix evenly, then put it in a steamer and cook for 2 hours, then take it out and let it cool to get a cake;

[0026] Step 3: Cook the auxiliary materials, mash the cakes, put them in the tank together, add yeast for fermentation, and expose them to the sun for 10 days;

[0027] Step 4: Put salt, chili, star anise, and pepper into the jar together, and stir evenly;

[0028] Step 5: Seal the mouth of the jar, put it i...

Embodiment 2

[0031] A wild vegetable sauce, consisting of the following components and parts by weight: including 45-70 parts of wild vegetables, 20-40 parts of soybeans, 30-50 parts of flour, 6-12 parts of salt, 2-4 parts of chili, and 1-3 parts of star anise And 1-3 portions of pepper.

[0032] A preparation method of wild vegetable sauce is achieved through the following steps:

[0033] Step 1: Wash wild vegetables (loosestrife, thorn bud, toon, medlar), blanch in boiling water for 1.5 minutes, take out and set aside;

[0034] Step 2: Sprinkle flour on the wild vegetables and add water to mix evenly, then put it in a steamer and cook for 2.5 hours, then take it out and let it cool to get a cake;

[0035] Step 3: Cook the auxiliary materials, mash the cakes, put them in the tank together, add yeast for fermentation, and expose them to the sun for 10 days;

[0036] Step 4: Put salt, chili, star anise, and pepper into the jar together, and stir evenly;

[0037] Step 5: Seal the mouth of the jar, put...

Embodiment 3

[0040] A wild vegetable sauce, consisting of the following components and parts by weight: including 45-70 parts of wild vegetables, 20-40 parts of soybeans, 30-50 parts of flour, 6-12 parts of salt, 2-4 parts of chili, and 1-3 parts of star anise And 1-3 portions of pepper.

[0041] A preparation method of wild vegetable sauce is achieved through the following steps:

[0042] Step 1: Wash wild vegetables (loosestrife, spiny bud, toon, medlar), blanch in boiling water for 1 minute, take out and set aside;

[0043] Step 2: Sprinkle flour on the wild vegetables and add water to mix evenly, then put it in a steamer and cook for 3 hours, then take it out and let it cool to get a cake;

[0044] Step 3: Cook the auxiliary materials, mash the cakes, put them in the tank together, add yeast for fermentation, and expose them to the sun for 10 days;

[0045] Step 4: Put salt, chili, star anise, and pepper into the jar together, and stir evenly;

[0046] Step 5: Seal the mouth of the jar, put it i...

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PUM

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Abstract

The invention relates to a wild vegetable sauce, and the wild vegetable sauce is prepared from the following components in parts by weight: 45-70 parts of wild vegetables, 20-40 parts of auxiliary materials, 30-50 parts of flour, 6-12 parts of salt, 2-4 parts of chili, 1-3 parts of aniseeds and 1-3 parts of powdered pepper. The wild vegetable sauce provided by the invention is rich in nutrients and unique in taste, and has the effects of removing consumptive disease, strengthening the stomach and the spleen, invigorating qi, soothing the nerves and the like; and the selected wild vegetables contain volatile oil, and the volatile oil is released in the cooking process, can improve the shelf life of the wild vegetable sauce and enables the wild vegetable sauce to have unique fragrance.

Description

Technical field [0001] The invention relates to the technical field of condiments, in particular to a wild vegetable sauce and a preparation method thereof. Background technique [0002] As people's living standards are improving, people have put forward higher requirements for diet. Wild vegetables are gradually entering everyone's field of vision as a naturally growing vegetable. Wild vegetables are pollution-free, nutritious, fresh and delicious, and are one of the best ingredients. It not only contains nutrients such as protein, fat, carbohydrate, vitamins, minerals, etc., which are necessary for the human body, but also contains richer plant fiber. The vitamins and minerals of some wild vegetables are several times or even dozens of times higher than that of cultivated vegetables. [0003] Wild vegetables grow freely in the natural environment and do not require high environmental conditions. They use seeds to reproduce, with high magnification, fast growth and low cost, wit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00
CPCA23V2002/00A23V2200/32A23V2200/30A23V2200/31
Inventor 陈柏凤
Owner NANNING SHENGRUN TECH
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