Sauce-fragrance type green bamboo shoot sauce and making method thereof

A water chestnut bamboo shoot paste, sauce-flavored technology is applied in the preservation of food ingredients as anti-microbials, food ingredients as taste improvers, food ingredients as taste improvers, etc. Poor and other problems, to achieve the effect of reducing mildew and deterioration, maintaining nutrients, and reducing water content

Inactive Publication Date: 2018-04-20
广西岩星农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a sauce-flavored horseshoe bamboo shoot sauce and its preparation method, so as to solve the problems of single variety of bamboo shoot sauce on the market, complex production process and poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A sauce-flavored horseshoe bamboo shoot sauce, which comprises the following raw materials in parts by weight: 800 parts of horseshoe bamboo shoots, 20 parts of edible vegetable oil, 90 parts of seasoning, 60 parts of diced mushrooms, 30 parts of peanut butter, 90 parts of beef juice, and bean paste 15 parts, 3 parts of koji; the seasoning is 30 parts of salt, 10 parts of soy sauce, 5 parts of oil consumption, 5 parts of white sugar, 3 parts of monosodium glutamate, 2 parts of spices, 8 parts of diced mushrooms, 2 parts of pepper and 15 parts of Parts of water are mixed and boiled for 5 minutes; the peanut butter is prepared by blending sesame paste, peanut butter, sesame paste, and fermented bean curd according to 3:3:0.5:0.2;

[0030] The preparation method of described sauce-flavored horseshoe bamboo shoot sauce comprises the following steps:

[0031] (1) Cleaning: Clean the shelled horseshoe bamboo shoots and cut them into diced bamboo shoots;

[0032] (2) Pretreat...

Embodiment 2

[0040] A sauce-flavored horseshoe bamboo shoot sauce, which comprises the following raw materials in parts by weight: 850 parts of horseshoe bamboo shoots, 30 parts of edible vegetable oil, 100 parts of seasoning, 70 parts of diced mushrooms, 40 parts of peanut butter, 100 parts of beef juice, and bean paste 16 parts, 4 parts of koji; the seasoning is 30 parts of salt, 10 parts of soy sauce, 5 parts of oil consumption, 5 parts of white sugar, 3 parts of monosodium glutamate, 2 parts of spices, 8 parts of diced mushrooms, 2 parts of pepper and 15 parts of Parts of water are mixed and boiled for 7 minutes; the peanut butter is prepared by blending sesame paste, peanut butter, sesame paste, and fermented bean curd according to 3:3:0.5:0.2;

[0041] The preparation method of described sauce-flavored horseshoe bamboo shoot sauce comprises the following steps:

[0042] (1) Cleaning: Clean the shelled horseshoe bamboo shoots and cut them into diced bamboo shoots;

[0043] (2) Pretre...

Embodiment 3

[0051] A sauce-flavored horseshoe bamboo shoot sauce, which comprises the following raw materials in parts by weight: 900 parts of horseshoe bamboo shoots, 35 parts of edible vegetable oil, 120 parts of seasoning, 80 parts of diced mushrooms, 50 parts of peanut butter, 130 parts of beef juice, and bean paste 17 parts, 4 parts of koji; the seasoning is 30 parts of salt, 10 parts of soy sauce, 5 parts of oil consumption, 5 parts of white sugar, 3 parts of monosodium glutamate, 2 parts of spices, 8 parts of diced mushrooms, 2 parts of pepper and 15 parts of Parts of water are mixed and boiled for 8 minutes; the peanut butter is prepared by blending sesame paste, peanut butter, sesame paste, and fermented bean curd according to 3:3:0.5:0.2;

[0052] The preparation method of described sauce-flavored horseshoe bamboo shoot sauce comprises the following steps:

[0053] (1) Cleaning: Clean the shelled horseshoe bamboo shoots and cut them into diced bamboo shoots;

[0054] (2) Pretreat...

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PUM

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Abstract

The invention discloses a sauce-fragrance type green bamboo shoot sauce and a making method thereof, and belongs to the technical field of food processing and preparation. The sauce-fragrance type green bamboo shoot sauce comprises the following components in parts by weight: green bamboo shoots, edible vegetable oil, seasoning, shiitake mushroom dices, peanut butter, beef broth and a thick broad-bean sauce. The making method of the sauce-fragrance type green bamboo shoot sauce comprises the following steps of performing cleaning, performing pretreatment, performing drying, performing allocation and boiling, performing fermentation, performing sterilized package and the like. The sauce-fragrance type green bamboo shoot sauce is a bamboo shoot sauce made through the following steps of performing concentrated boiling on the bamboo shoot sauce and the beef broth, then performing layering, performing collocation of the peanut butter and the shiitake mushroom dices, and then performing sealed fermentation, and the sauce is rich in fragrance and fresh, sweet and delicious in taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sauce-flavored water chestnut bamboo shoot sauce and a preparation method thereof. Background technique [0002] Bamboo shoots are rich in protein, amino acid, fat, sugar, calcium, phosphorus, iron, carotene, vitamin B1, B2, C. Every 100g of fresh bamboo shoots contains 9.79g of dry matter, 3.28g of protein, 4.47g of carbohydrates, 0.9g of cellulose, 0.13g of fat, 22mg of calcium, 56mg of phosphorus, and 0.1mg of iron. The content of multivitamins and carotene is higher than that of Chinese cabbage More than double, and bamboo shoots have superior protein and high nutritional value. [0003] After the bamboo shoots are harvested, the bamboo shoots are very easy to age. If the harvesting period is too concentrated, and the transportation and sales are not timely, the bamboo shoots will easily lose their edible value. At present, for the needs of the bamboo shoots marke...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L5/41A23L5/30
CPCA23L5/34A23L5/41A23L27/60A23V2002/00A23V2200/048A23V2200/10A23V2200/14A23V2200/16A23V2300/10
Inventor 李品金李旭如
Owner 广西岩星农业有限公司
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