Sour and hot Zingiber striolatum Diels sauce and processing technology thereof

A processing technology, Yanghe sauce technology, applied in the field of food processing, can solve problems such as unsatisfactory nutrition and taste, and achieve the effects of improving shelf life, avoiding a large amount of loss, and reducing production costs

Inactive Publication Date: 2018-06-01
曾佳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a hot and sour sunflower sauce with sunflower as the main ingredient, which has a unique, fresh, mellow, hot and sour flavor, and has the health care functions of nourishing the stomach and protecting the intestines at the same time. Solve the problem that the nutrition and taste of existing sauce products cannot meet the needs of modern people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A hot and sour Yanghe sauce made from the following raw materials in parts by weight: 50 parts of Yanghe, 30 parts of millet pepper, 15 parts of edible oil, 0.5 parts of garlic, 3 parts of ginger, 1 part of steamed fish soy sauce, and edible salt 1 serving.

[0029] The processing technology of the hot and sour Yanghe sauce of the present embodiment comprises the following steps,

[0030] 1) Sunflower treatment: select freshly picked sunflowers, remove the yellow leaves and impurities mixed in during picking, wash and blanch in boiling water for 10 seconds, pick up and drain the water; salt immersion: place the cooled sunflowers in Soak in 300ppm acidic salt solution for 15min, then remove and drain the water, wherein the weights of salt, L-malic acid and glacial acetic acid in the acidic salt solution are respectively 4%, 0.1%, 0.1% of the weight of the positive charge; refrigerated: Refrigerate the sunflowers treated in the above steps for 2 months at a refrigeration...

Embodiment 2

[0042] A hot and sour Yanghe sauce, made of the following raw materials in parts by weight: 62 parts of Yanghe, 25 parts of Chaotian pepper, 11 parts of edible oil, 1 part of garlic, 2 parts of ginger, 1.5 parts of steamed fish soy sauce, edible salt 3 copies.

[0043] The processing technology of the hot and sour Yanghe sauce of the present embodiment comprises the following steps,

[0044]1) Sunflower treatment: select freshly picked sunflowers, remove the yellow leaves and impurities mixed in during picking, wash and blanch in boiling water for 45 seconds, pick up and drain the water; salt leaching: place the cooled sunflowers in Soak in 350ppm acidic salt solution for 45min, then remove and drain the water, wherein, the weight of salt, L-malic acid and glacial acetic acid in the acidic salt solution are respectively 12%, 0.3%, 0.3% of the cationic weight; refrigeration: Refrigerate the sunflowers treated in the above steps for 3 months at a refrigeration temperature of 6°...

Embodiment 3

[0052] A hot and sour Yanghe sauce made from the following raw materials in parts by weight: 76 parts of Yanghe, 20 parts of ox horn pepper, 8 parts of cooking oil, 2 parts of garlic, 2 parts of ginger, 1.5 parts of steamed fish soy sauce, edible salt 5 servings.

[0053] The processing technology of the hot and sour Yanghe sauce of the present embodiment comprises the following steps,

[0054] 1) Sunflower treatment: select freshly picked sunflowers, remove the yellow leaves and impurities mixed in when picking, wash and blanch in boiling water for 20 seconds, pick up and drain the water; salt immersion: put the cooled sunflowers in Soak in 330ppm acidic salt solution for 30min, then remove and drain the water, wherein the weights of salt, L-malic acid and glacial acetic acid in the acidic salt solution are respectively 8%, 0.2%, 0.2% of the weight of the positive charge; refrigeration: Refrigerate the sunflowers treated in the above steps for 3 months at a refrigeration tem...

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PUM

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Abstract

The invention discloses a sour and hot Zingiber striolatum Diels sauce. The sour and hot Zingiber striolatum Diels sauce is prepared from the following raw materials in parts by weight: 50-85 parts ofZingiber striolatum Diels, 5-35 parts of pepper, 5-15 parts of edible oil, 0.5-3 parts of garlic, 1-3 parts of fresh ginger, 1-2 parts of seasoned soy sauce for seafood and 1-7 parts of salt. The disclosed sour and hot Zingiber striolatum Diels sauce is mellow in taste, is hot, sour and refreshing, and meanwhile, has the health-care functions of being healthy and nutritional and nourishing the stomach to protect intestinal. The problem that the nutrition or the taste of a conventional sauce product cannot meet the requirements of modern people. The invention further provides a processing technology of the sour and hot Zingiber striolatum Diels sauce. Zingiber striolatum Diels can be processed within a very long period of time after being picked, and waste due to not timely processing of fresh Zingiber striolatum Diels is avoided.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a hot and sour Yanghe sauce and a processing technology thereof. Background technique [0002] Sauce is used for cooking, seasoning and eating. Because it is easy to use, it saves consumers the steps of making sauce, saves cooking time, and reduces cooking difficulty. At the same time, it can also be used for consumers to directly mix rice, noodles and porridge. An important position is a necessity of people's life. From the production process, the sauce can be divided into fermentation and blending products; from the flavor, it can be divided into chili sauce, seafood sauce, melon and vegetable fruit sauce, mushroom flavor sauce, peanut butter, sesame sauce, meat sauce, shrimp sauce and compound sauce, etc.; from raw materials It is mainly divided into grains, aquatic products, vegetables and fruits, mushrooms, meat, spices, milk, peanuts and sesame, etc. The varieties...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L5/20A23B7/157A23B7/154A23B7/04A23L33/00A23L5/41
CPCA23B7/04A23B7/154A23B7/157A23L5/21A23L5/41A23L27/60A23L33/00A23V2002/00A23V2300/24A23V2250/044A23V2250/022A23V2200/048A23V2200/32
Inventor 曾佳
Owner 曾佳
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