Garlic bolt sauce and preparation method thereof
A preparation process and garlic moss technology are applied in the field of garlic moss sauce and its preparation, which can solve the problems of high nutrient loss and easy occurrence of sour odor, and achieve the effects of protecting nutritional value, good flavor and color.
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[0026] Example 1
[0027] A garlic moss sauce, comprising the following raw materials in parts by weight: 85 parts of garlic moss, 5 parts of garlic, 5 parts of salt, 12 parts of chili, 7 parts of ginger, 1 part of sucrose, 1 part of monosodium glutamate, 3 parts of potassium sorbate, 4 parts of soy sauce Parts, 1.6 parts of starch.
[0028] The preparation process of the garlic moss sauce includes the following steps:
[0029] (1) Pretreatment of raw materials: prepare raw materials according to the above-mentioned weight ratio components, peel the fresh garlic moss, cut the stalks, divide the garlic, and remove the stems, and then wash with water;
[0030] (2) Sterilization and enzymatic elimination of raw materials: The cleaned garlic moss and garlic obtained in step (1) are subjected to enzyme inactivation treatment, and the garlic moss and garlic are treated at 70°C for 30 minutes, combined with high-voltage pulsed electric field treatment, and the electric field strength is set ...
Example Embodiment
[0037] Example 2
[0038] A garlic moss sauce, comprising the following raw materials in parts by weight: 70 parts of garlic moss, 3 parts of garlic, 1 part of salt, 2 parts of chili, 2 parts of ginger, 0.3 parts of sucrose, 0.8 parts of monosodium glutamate, 2 parts of potassium sorbate, 2 parts of soy sauce Parts, 0.8 parts of starch.
[0039] The preparation process of the garlic moss sauce includes the following steps:
[0040] (1) Pretreatment of raw materials: prepare raw materials according to the above-mentioned weight ratio components, peel the fresh garlic moss, cut the stalks, divide the garlic, and remove the stems, and then wash with water;
[0041] (2) Sterilization and enzymatic elimination of raw materials: The cleaned garlic moss and garlic obtained in step (1) are subjected to enzyme inactivation treatment, and the garlic moss and garlic are treated at 68°C for 25 minutes, combined with high-voltage pulsed electric field treatment, and the electric field intensity is...
Example Embodiment
[0048] Example 3
[0049] A garlic moss sauce, comprising the following raw materials in parts by weight: 90 parts of garlic moss, 6 parts of garlic, 9 parts of salt, 20 parts of chili, 12 parts of ginger, 1.5 parts of sucrose, 1.6 parts of monosodium glutamate, 4 parts of potassium sorbate, 8 parts of soy sauce Parts, 2.8 parts of starch.
[0050] The preparation process of the garlic moss sauce includes the following steps:
[0051] (1) Pretreatment of raw materials: prepare raw materials according to the above-mentioned weight ratio components, peel the fresh garlic moss, cut the stalks, divide the garlic, and remove the stems, and then wash with water;
[0052] (2) Sterilization and enzymatic elimination of raw materials: The cleaned garlic moss and garlic obtained in step (1) are subjected to enzyme inactivation treatment, and the garlic moss and garlic are treated at 75°C for 40 minutes, combined with high-voltage pulsed electric field treatment, and the electric field intensity...
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