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Wild vegetable sauce and preparation method thereof

A technology of wild vegetable sauce and wild vegetable, applied in the field of food processing, can solve the problems of weak efficacy and single taste.

Inactive Publication Date: 2018-06-05
陈锡禄
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] Wild vegetables are rich in nutritional value and can also be used as medicine. Long-term consumption can strengthen the body, nourish the stomach, and strengthen the body. There are also some sauces made from wild vegetables on the market, but the taste is generally single and the effect is minimal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A wild vegetable sauce is prepared from the following components and parts by weight: 20 parts of wild vegetable composition, 5 parts of garlic, 6 parts of bean paste, 7 parts of ginger, 7 parts of edible salt, 10 parts of flour and 5 parts of lard.

[0034] The wild vegetable composition includes 5 parts of weed, 4 parts of prickly sprouts, 4 parts of konjac, 5 parts of water shield, 7 parts of ginseng, 4 parts of okra, 5 parts of perilla, 4 parts of basil and 8 parts of dandelion.

[0035] A preparation method of wild vegetable sauce is prepared by the following steps:

[0036] (1) Clean the wild vegetable composition, remove yellow leaves and impurities, soak with edible salt and appropriate amount of water for 4 hours, the ratio of edible salt to water is 3:100, take it out and dry it, and set aside;

[0037] (2) Stir the garlic into mashed garlic through a blender, squeeze the ginger through a juicer to obtain ginger juice, and set aside;

[0038] (3) Cut the wild...

Embodiment 2

[0045] A wild vegetable sauce is prepared from the following components and parts by weight: 20 parts of wild vegetable composition, 5 parts of garlic, 6 parts of bean paste, 7 parts of ginger, 7 parts of edible salt, 10 parts of flour and 5 parts of lard.

[0046] The wild vegetable composition includes 5 parts of weed, 4 parts of prickly sprouts, 4 parts of konjac, 5 parts of water shield, 7 parts of ginseng, 4 parts of okra, 5 parts of perilla, 4 parts of basil and 8 parts of dandelion.

[0047] A preparation method of wild vegetable sauce is prepared by the following steps:

[0048] (1) Clean the wild vegetable composition, remove yellow leaves and impurities, soak with edible salt and appropriate amount of water for 4 hours, the ratio of edible salt to water is 3:100, take it out and dry it, and set aside;

[0049] (2) Stir the garlic into mashed garlic through a blender, squeeze the ginger through a juicer to obtain ginger juice, and set aside;

[0050] (3) Cut the wild...

Embodiment 3

[0057] A wild vegetable sauce is prepared from the following components and parts by weight: 20 parts of wild vegetable composition, 5 parts of garlic, 6 parts of bean paste, 7 parts of ginger, 7 parts of edible salt, 10 parts of flour and 5 parts of lard.

[0058] The wild vegetable composition includes 5 parts of weed, 4 parts of prickly sprouts, 4 parts of konjac, 5 parts of water shield, 7 parts of ginseng, 4 parts of okra, 5 parts of perilla, 4 parts of basil and 8 parts of dandelion.

[0059] A preparation method of wild vegetable sauce is prepared by the following steps:

[0060] (1) Clean the wild vegetable composition, remove yellow leaves and impurities, soak with edible salt and appropriate amount of water for 3 hours, the ratio of edible salt to water is 3:100, take it out and dry it, and set aside;

[0061] (2) Stir the garlic into mashed garlic through a blender, squeeze the ginger through a juicer to obtain ginger juice, and set aside;

[0062] (3) Cut the wild...

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Abstract

The invention relates to the field of food processing and especially relates to a wild vegetable sauce and a preparation method thereof. The wild vegetable sauce is prepared from the following components in parts by weight: 15-20 parts of a wild vegetable composition, 3-5 parts of garlic, 4-6 parts of soybean paste, 5-7 parts of ginger, 5-7 parts of edible salt, 10-12 parts of flour and 4-5 partsof lard. The wild vegetable sauce prepared from the wild vegetable composition containing dandelion herb, water shield, konjac, aralia elata seem, osmunda japonica thunb, sweet basil, purple common perilla, talinum trianglare (Jacy.) willd and okra contains abundant nutrients, the lard and the like which are added to prepare the sauce sufficiently flavor the wild vegetable sauce, and the wild vegetable sauce has a unique taste and has the efficacies of strengthening the stomach, promoting digestion, promoting the production of body fluid and moistening the lung after being eaten.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a wild vegetable sauce and a preparation method thereof. Background technique [0002] Sauce originated in China and has a long history. At the beginning, sweet noodle sauce and bean paste were common. With the progress of sauce making technology, the types of sauce gradually increased. [0003] The main functions of dandelion are heat-clearing and detoxifying, reducing swelling and diuretic. It has broad-spectrum antibacterial effect, can also stimulate the body's immune function, and achieve the effects of promoting gallbladder and protecting the liver. [0004] The main components of water shield are amino acids, asparagine, fucose, arabinose, fructose, etc. The secretions from the back of water shield leaves can inhibit some metastatic tumors, and can prevent gastric cancer, prostate cancer and other tumors. [0005] The components of konjac are mannan, protein, fructose, pec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/314A23V2200/32
Inventor 不公告发明人
Owner 陈锡禄
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