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
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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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