Idesia sauce and preparation method thereof

Abstract

The invention discloses an idesia sauce, which is prepared from the following raw materials in parts by weight: 40 to 60 parts of idesia, 5 to 10 parts of fresh J-shaped pepper, 2 to 4 parts of ginger, 6 to 10 parts of salt, 2 to 4 parts of rock sugar, 4 to 8 parts of Baijiu, 0.5 to 1 part of ground pepper, 0.5 to 1 part of seed powder of Chinese prickly ash, 0.5 to 1 part of star anise powder and0.5 to 1 part of rhizoma kaempferiae powder. Seeds of the idesia are pre-treated with an NaHCO3 solution before use, which can effectively improve the taste of final pressed oil, thereby being suitable for different groups of people; the idesia sauce can be more fully fermented by adding the J-shaped pepper and the Baijiu, and an obtained fermentation product tastes smooth and moderately spicy; the ginger, the rock sugar, the ground pepper, the seed powder of Chinese prickly ash, the star anise powder and the rhizoma kaempferiae powder are finally added for flavoring, and the obvious own fresh flavor of the idesia is mutually matched with the J-shaped pepper, so that the product has a unique flavor and excellent mouthfeel, is suitable for people with different tastes, and enriches the food culture.

Description

technical field [0001] The invention relates to the field of jam preparation, in particular to a jacaranda sauce and a preparation method thereof. Background technique [0002] Jatropha is a kind of plant, aliased as chair, water wax gourd, water winter tung, chair tree, chair tung, and bucket frost red. Crisp, yellowish-brown, with obvious lenticels, the side branches are longer than the top branches in winter, the branches are flat, nearly whorled, the crown is oblong, the current year branches are purple-green, with light yellow long hairs; winter buds have light brown hairs , flowers unisexual, dioecious or polygamous, yellow-green, fragrant, petals missing, arranged in terminal drooping panicles, peduncles are sparsely pilose, fruiting stems are small, seeds reddish brown, round. The ripe fruit is purple-red, flat and round, rich in fatty acids, phenols, glycosides, alkaloids, vitamin E, etc. At the same time, the fruit of Jatropha japonica is also rich in oleic acid, ...

AI Technical Summary

Problems solved by technology

However, jacaranda fruit is basically not used for fresh food, mainly for oil (woody edible oil and biodiesel), and there are few condiments such as sauce

Nowadays, there are many sauce products of various fruits and vegetables circulating in the market, such as chili sauce, tomato sauce, soybean paste, etc., but the sauce made of jatropha seeds is not common, mainly because jatropha seeds have a special smell. The sauce made by ordinary technology will make the smell of the sauce very obvious