Sauce and preparation method thereof

A technology of seasoning sauce and garlic pulp, which is applied in the field of sauce and its preparation, can solve the problems of unseen patent application and loss of aroma of coriander, etc., and achieve the effect of simple production process, increased added value and economic benefits, and rich nutrition

Inactive Publication Date: 2018-11-13
XUCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned invention patents relate to ten coriander sauce and its preparation method, and the processing method causes serious loss of ten coriander aroma
At present, there is no patent application for lo mein seasoning and fragrance preservation measures using ten coriander as raw materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A seasoning sauce is prepared from the following raw materials in parts by weight: 50 parts of coriander pulp, 30 parts of garlic pulp, 1.2 parts of salt, 3 parts of soy sauce, 5 parts of vinegar, 0.9 part of sesame oil and 100 parts of condiment soaking liquid.

[0026] The preparation method of described sauce, comprises the following steps:

[0027] (1) Preparation of coriander pulp: pick fresh coriander leaves without disease spots, clean them, drain, and grind for 4 minutes with a freeze grinder to obtain coriander pulp;

[0028] (2) Preparation of garlic pulp: select fresh, non-rotten garlic, clean it after peeling, and grind for 3 minutes with a cooking machine to obtain garlic pulp;

[0029] (3) Preparation of condiment soaking solution: slice ginger, cut green onion into sections, add the same amount of ginger slices, green onion, Chinese prickly ash, pepper and fragrant leaves into water at 95°C, soak for 7 minutes and filter with double-layer gauze to obtain ...

Embodiment 2

[0034] A seasoning sauce is prepared from the following raw materials in parts by weight: 70 parts of coriander pulp, 40 parts of garlic pulp, 1.0 part of salt, 2 parts of soy sauce, 6 parts of vinegar, 0.7 part of sesame oil and 90 parts of condiment soaking liquid.

[0035] The preparation method of described sauce, comprises the following steps:

[0036] (1) Preparation of coriander pulp: pick fresh coriander leaves without disease spots, clean them, drain them, and grind them with a freezer grinder for 3 minutes to obtain coriander pulp;

[0037] (2) Preparation of garlic pulp: select fresh, non-rotten garlic, clean it after peeling, and grind for 2 minutes with a cooking machine to obtain garlic pulp;

[0038] (3) Preparation of condiment soaking solution: slice ginger, cut green onion into sections, add the same amount of ginger slices, green onion, Chinese prickly ash, pepper and fragrant leaves into water at 100°C, soak for 5 minutes and filter with double-layer gauze ...

Embodiment 3

[0043] A seasoning sauce is prepared from the following raw materials in parts by weight: 60 parts of coriander pulp, 50 parts of garlic pulp, 1.2 parts of salt, 2 parts of soy sauce, 4 parts of vinegar, 0.5 part of sesame oil and 100 parts of condiment soaking liquid.

[0044] The preparation method of described sauce, comprises the following steps:

[0045] (1) Preparation of cilantro pulp: pick fresh cilantro leaves without disease spots, clean them, drain them, and grind them for 5 min with a freezer grinder to obtain cilantro pulp;

[0046] (2) Preparation of garlic pulp: select fresh, non-rotten garlic, clean it after peeling, and grind for 5 minutes with a cooking machine to obtain garlic pulp;

[0047] (3) Preparation of condiment soaking solution: slice ginger and scallion into sections, add the same amount of ginger slices, scallion sections, peppercorns, pepper and fragrant leaves into water at 90°C, soak for 10 minutes and filter with double-layer gauze to obtain t...

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PUM

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Abstract

The invention discloses a sauce and a preparation method thereof. The sauce is prepared from the following raw materials in parts by weight: 50-70 parts of spearmint pulp, 30-50 parts of garlic pulp,0.8-1.2 parts of salt, 2-5 parts of soy sauce, 4-8 parts of vinegar, 0.5-0.9 part of sesame oil and 90-100 parts of a condiment soaking liquid. The preparation method comprises the following steps: preparation of the spearmint pulp and the garlic pulp, preparation of the condiment soaking liquid, mixing, bagging and sterilization. The sauce of the invention is mainly prepared from spearmint, can be used for rice noodles mixed with the sauce, Liangpi, Lo mein, Liangfen, flour fish and the like, greatly increases people's appetite, has rich nutrients, has the effects of invigorating the spleen,promoting digestion, promoting urination, relaxing bowels, building up the body, refreshing brain and initiating intelligence, and is suitable for long-term consumption by various people. According tothe sauce provided by the invention, the method reserves the aroma of the spearmint to a great extent, increases the nutritional value of foods, opens a new way for the deep processing of spearmint,improves the added value and the economic benefit of spearmint, but also has simple production process, and is easy for industrial operation and low in cost.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a sauce and a preparation method thereof. Background technique [0002] Ten coriander, also known as spearmint, is a kind of spearmint and belongs to the perennial herb of the Lamiaceae mint. The main production areas are Zhumadian, Nanyang and other places in Henan Province. Ten coriander has a unique fragrance, which has the coolness of nepeta and the coolness of mint. The twigs and leaves can be used for seasoning fresh vegetables, and can also be used as accessories for main dishes. It has the effects of invigorating the spleen and eliminating food, diuresis and laxative, refreshing the brain and opening the mind. In the past, ten coriander was a kind of seasoning dish among the people, and now it has become a delicacy in high-end restaurants. After mashing coriander leaves and minced garlic and other ingredients, mix rice skin, cold noodle, lo mein, cold noodle, j...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10
CPCA23L27/00A23L27/10
Inventor 李光辉郭卫芸高雪丽王永辉孙思胜
Owner XUCHANG UNIV
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