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Haw wine residue flavored sauce and preparation method thereof

A technology of flavor sauce and hawthorn, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of not having the effect of treating gastritis, single flavor of sauce, and achieving unique flavor and wide source. , the effect of broad application prospects

Inactive Publication Date: 2018-12-07
HEZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although the existing sauces satisfy people's tastes, the existing seasoning sauces have a single taste and do not have the effect of treating gastritis. Therefore, a flavor sauce with the effect of treating gastritis has a broad market prospect.

Method used

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  • Haw wine residue flavored sauce and preparation method thereof
  • Haw wine residue flavored sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A hawthorn distiller's residue flavor sauce, comprising the following raw materials in parts by weight: 13.6 parts of hawthorn distiller's residue, 4.4 parts of pepper, 6.8 parts of garlic, 18 parts of fermented soybean paste, 2.9 parts of scallops, 6 parts of grapes, 8 parts of bamboo shoots, knotweed 4 servings, 4 servings of carrot juice and 4 servings of Tianqi. The chili adopts Chaotian pepper.

[0023] The preparation method of described hawthorn distiller's residue flavor sauce, concrete steps are as follows:

[0024] Step 1: Rinse the hawthorn distiller's residue, remove stems, cores, and calyxes, soften and beat with an appropriate amount of pure water to obtain hawthorn pulp, soak bamboo shoots in the hawthorn pulp for 16 hours and stir once every 4 hours to obtain the first mixture ;

[0025] Step 2, wash the scallops and soak them in alkali, and then soak them in the deodorizing agent. The deodorizing agent includes perilla extract, rice washing water and ...

Embodiment 2

[0030] A hawthorn wine residue flavor sauce, comprising the following raw materials in parts by weight: 13.9 parts of hawthorn wine residue, 4.9 parts of pepper, 7.4 parts of garlic, 19.2 parts of fermented soybean paste, 3.3 parts of scallops, 6.6 parts of grapes, 8.8 parts of bamboo shoots, knotweed 4.4 parts, 4.8 parts of carrot juice and 4.7 parts of Tianqi. The particle diameter of bamboo shoot grain is 0.35mm.

[0031] The preparation method of described hawthorn distiller's residue flavor sauce, concrete steps are as follows:

[0032] Step 1: Rinse the hawthorn distiller's residue, remove the stem, remove the core, remove the calyx, soften and beat with an appropriate amount of pure water to obtain hawthorn pulp, soak bamboo shoots in the hawthorn pulp for 18 hours and stir once every 4 hours to obtain the first mixture ;

[0033] Step 2: Wash the scallops and soak them in alkali, then soak them in deodorizing agent, then wash them in clean water, heat the washed scal...

Embodiment 3

[0038] A hawthorn wine residue flavor sauce, comprising the following raw materials in parts by weight: 14.5 parts of hawthorn wine residue, 5.8 parts of pepper, 8.7 parts of garlic, 21.6 parts of fermented soybean paste, 3.8 parts of scallops, 7.7 parts of grapes, 9.4 parts of bamboo shoots, knotweed 5.5 parts, 6.4 parts of carrot juice and 6.2 parts of Tianqi. The chili adopts millet pepper. The particle diameter of bamboo shoot grain is 0.42mm.

[0039] The preparation method of described hawthorn distiller's residue flavor sauce, concrete steps are as follows:

[0040] Step 1: Rinse the hawthorn distiller's residue, remove the stem, remove the core, remove the calyx, soften and beat with an appropriate amount of pure water to obtain hawthorn pulp, soak bamboo shoots in the hawthorn pulp for 18 hours and stir once every 4 hours to obtain the first mixture ;

[0041] Step 2, wash the scallops and soak them in alkali, and then soak them in the deodorizing agent. The deodor...

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PUM

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Abstract

The present invention discloses a haw wine residue flavored sauce and a preparation method thereof. The haw wine residue flavored sauce comprises the following raw materials in parts by weight: 13.6-14.7 parts of haw wine residues, 4.4-6.3 parts of chilies, 6.8-9.5 parts of garlic, 18-22.4 parts of fermented soybean paste, 2.9-4.2 parts of dried scallops, 6-8 parts of grapes, 8-9.7 parts of bambooshoot grains, 4-5.6 parts of rhizoma polygoni cuspidati, 4-6.6 parts of carrot juice and 4-6.5 parts of pseudo-ginseng. The raw materials are wide in sources. The haw wine residue is beat into slurry; besides, the bamboo shoot grains are soaked in the haw slurry to obtain a first mixture; the dried scallops and other parts of the raw materials are boiled together to obtain a second mixture; the chilies and garlic are boiled to be cooked together with a rhizoma polygoni cuspidati enzymatic hydrolysate; the boiled materials are crushed; then the various products are homogenized; and the prepared finished product has a function of treating gastritis under the synergistic action of the various products, and is unique in flavor and broad in application prospects.

Description

technical field [0001] The invention relates to a sauce, in particular to a hawthorn distiller's residue flavor sauce. Background technique [0002] With the improvement of people's living standards, the requirements for nutrients in food are also getting higher and higher. Sauce has also obtained very high attention as an important condiment and accompaniment food in people's daily dietary life. [0003] Sauce is a pasty condiment processed with beans, wheat flour, fruit, meat or fish and shrimp as the main raw materials. It originated in China and has a long history. Now the common seasoning sauces in China are divided into two categories: sweet noodle sauce with wheat flour as the main raw material and bean paste with beans as the main raw material; there are also condiments such as meat sauce, fish sauce and jam. [0004] Although the existing sauce satisfies people's tastes, the existing seasoning sauce has a single taste and does not have the effect of treating gastr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/105
CPCA23V2002/00A23L27/60A23L33/105A23V2200/32A23V2250/21
Inventor 蔡文段振华徐宁
Owner HEZHOU UNIV