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Cucumber sauce

A technology of cucumber and shiitake mushrooms, applied in food science, food preservation, food heat treatment, etc., can solve the problems of increased osmotic pressure, neglect of nutritional value and taste, high salt content, etc., and achieve the effect of long shelf life, balanced proportion and comprehensive nutrition

Inactive Publication Date: 2018-05-11
威海御膳坊生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the more common sauce products on the market include tomato sauce, chili sauce, caviar, etc., and most of them are condiments. Like most pickled products, sauce products often contain a large amount of food additives, and the product has a high salt content. It causes the osmotic pressure in the human body to increase, leading to inflammatory reactions such as "getting angry". At the same time, domestic sauce products pay more attention to the taste of the product, but often ignore the nutritional value and taste of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Weighing materials:

[0024] Weigh 80 parts of cucumber, 5 parts of shiitake mushroom, 5 parts of asparagus, 3 parts of fungus, 1 part of lily, 1 part of yam, 2 parts of tempeh, 1 part of garlic, 2 parts of ginger, 1 part of sesame, 0.5 part of pepper, 5 parts of vegetable oil, 1 part of sesame oil, 3 parts of salt, 3 parts of five-spice powder, set aside separately;

[0025] Preparation process:

[0026] (1) Cleaning of materials: Wash cucumbers, shiitake mushrooms, fungus, and lilies, peel asparagus, and yams, wash them, and drain the surface water for later use;

[0027] (2) Dividing raw materials: Cut cucumber, asparagus, yam, mushroom, fungus, and lily into cubes of 2-4mm, and set aside;

[0028] (3) Microwave puffing: Mix the sliced ​​asparagus, yam, shiitake mushroom, fungus, lily and cucumber, put them in a microwave oven, adjust the microwave dose to 0.5 kw / kg, and microwave for 30 minutes to completely puff the materials. Wait for it to cool down naturally;...

Embodiment 2

[0035] Weighing materials:

[0036] Weigh 115 parts of cucumber, 9.5 parts of shiitake mushroom, 9.5 parts of asparagus, 6.5 parts of fungus, 7 parts of lily, 3.5 parts of yam, 4.5 parts of tempeh, 1.7 parts of garlic, 3.5 parts of ginger, 2.5 parts of sesame, 1.5 parts of pepper, 9 parts of vegetable oil, 1.5 parts of sesame oil, 7.5 parts of salt, 1 part of monosodium glutamate, set aside separately;

[0037] Preparation process:

[0038] (1) Cleaning of materials: Wash cucumbers, shiitake mushrooms, fungus, and lilies, peel asparagus, and yams, wash them, and drain the surface water for later use;

[0039] (2) Dividing raw materials: Cut cucumber, asparagus, yam, mushroom, fungus, and lily into cubes of 2-4mm, and set aside;

[0040] (3) Microwave puffing: mix the sliced ​​asparagus, yam, shiitake mushroom, fungus, lily and cucumber, put them in a microwave oven, adjust the microwave dose to 1.5 kw / kg, and microwave for 10 minutes to make the material puff completely. Wa...

Embodiment 3

[0047] Weighing materials:

[0048] Weigh 130 parts of cucumber, 15 parts of shiitake mushroom, 15 parts of asparagus, 10 parts of fungus, 13 parts of lily, 6 parts of yam, 7 parts of tempeh, 3 parts of garlic, 6 parts of ginger, 4 parts of sesame, 2 parts of pepper, 15 parts of vegetable oil, 4 parts of sesame oil, 12 parts of table salt, 1.5 parts of monosodium glutamate, 4 parts of five-spice powder, set aside separately;

[0049] Preparation process:

[0050] (1) Cleaning of materials: Wash cucumbers, shiitake mushrooms, fungus, and lilies, peel asparagus, and yams, wash them, and drain the surface water for later use;

[0051] (2) Dividing raw materials: Cut cucumber, asparagus, yam, mushroom, fungus, and lily into cubes of 2-4mm, and set aside;

[0052] (3) Microwave puffing: mix the sliced ​​asparagus, yam, shiitake mushroom, fungus, lily and cucumber, put them in a microwave oven, adjust the microwave dose to 1.0 kw / kg, and microwave for 15 minutes to make the material...

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Abstract

The present invention provides a cucumber sauce, which is prepared from the following raw materials by weight: 80-130 parts of cucumber, 5-15 parts of mushroom, 5-15 parts of asparagus officinalis, 3-10 parts of auricularia auricula, 1-13 parts of lily, 1-6 parts of common yam rhizome, 2-7 parts of fermented soya bean, 1-3 parts of garlic, 2-6 parts of ginger, 1-4 parts of sesame, 0.5-2 parts of zanthoxylum bungeanum maxim, 5-15 parts of vegetable oil, 1-4 parts of sesame oil, 3-12 parts of edible salt, and 1-6 parts of seasoning. The preparation process comprises: washing the materials, cutting, carrying out microwave puffing, preparing seasoning oil, stirring the materials, carrying out first sterilization, packaging, and carrying out second sterilization. According to the present invention, the product does not contain preservatives, and has advantages of long shelf life, complete nutrition, good taste and good health effect.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a cucumber sauce. Background technique [0002] China is the founding country of sauce, and the development of sauce products has a history of nearly a thousand years. At present, the more common sauce products on the market include tomato sauce, chili sauce, caviar, etc., and most of them are condiments. Like most pickled products, sauce products often contain a large amount of food additives, and the product has a high salt content. It causes the osmotic pressure in the human body to increase, leading to inflammatory reactions such as "getting angry". At the same time, domestic sauce products pay more attention to the taste of the product, but often ignore the nutritional value and taste of the product. Contents of the invention [0003] In view of the above problems, the present invention provides a cucumber sauce with high nutritional value and health care functio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L19/00A23L19/10A23L31/00A23L33/00A23L3/01A23L3/02
CPCA23L3/01A23L3/02A23V2002/00A23V2200/32A23V2200/324A23V2300/24
Inventor 王业煌
Owner 威海御膳坊生物科技有限公司
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