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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.

Inactive Publication Date: 2019-01-29
张国朋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a garlic moss sauce and its preparation process, which can solve the problem that the products prepared by the existing technology are prone to sour odor and the nutritional loss of the product is large

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 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 pepper, 7 parts of ginger, 1 part of sucrose, 1 part of monosodium glutamate, 3 parts of potassium sorbate, 4 parts of soy sauce part, 1.6 parts of starch.

[0028] The preparation technology of described garlic moss sauce comprises the following steps:

[0029] (1) Pretreatment of raw materials: Prepare raw materials according to the above weight ratio components, peel the fresh garlic moss, cut the garlic into pieces, divide into petals, remove stems, and wash with water;

[0030] (2) Sterilization of raw materials and enzymes: 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, and combined with high-voltage pulsed electric field treatment at the same time. The electric field strength is set to 30Kv...

Embodiment 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 pepper, 2 parts of ginger, 0.3 part of sucrose, 0.8 part of monosodium glutamate, 2 parts of potassium sorbate, 2 parts of soy sauce part, starch 0.8 part.

[0039] The preparation technology of described garlic moss sauce comprises the following steps:

[0040] (1) Pretreatment of raw materials: Prepare raw materials according to the above weight ratio components, peel the fresh garlic moss, cut the garlic into pieces, divide into petals, remove stems, and wash with water;

[0041] (2) Sterilization of raw materials and enzymes: 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 at the same time, and the electric field intensity is set to 25Kv / ...

Embodiment 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 pepper, 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, starch 2.8 parts.

[0050] The preparation technology of described garlic moss sauce comprises the following steps:

[0051] (1) Pretreatment of raw materials: Prepare raw materials according to the above weight ratio components, peel the fresh garlic moss, cut the garlic into pieces, divide into petals, remove stems, and wash with water;

[0052] (2) Sterilization and enzyme 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 at the same time, and the electric field intensity ...

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Abstract

The invention discloses a garlic bolt sauce, which comprises, by weight, 70-90 parts of garlic bolt, 3-6 parts of garlic, 1-9 parts of edible salt, 2-20 parts of hot pepper, 2-12 parts of ginger, 0.3-1.5 parts of sucrose, 0.8-1.6 parts of monosodium glutamate, 2-4 parts of potassium sorbate, 2-8 parts of soy sauce, and 0.8-2.8 parts of starch. A preparation method of the garlic bolt sauce comprises: pre-treating the raw materials; treating the garlic bolt and the garlic for 25-40 min at a temperature of 68-75 DEGC while combining with high voltage pulse electric field treatment, wherein the electric field intensity is set to 25-40 Kv / cm, and the number of the pulses is set to 10-60; immersing, and carrying out beating breaking; decocting for 50-80 min at a temperature of 60-70 DEGC while applying pressure of 0.2-0.35 MPa; and finally carrying out cooling, sterilizing packaging and other processes to prepare the garlic bolt sauce product. According to the present invention, with the preparation method, the nutrient loss in garlic bolt and garlic are low, the prepared garlic bolt sauce does not have sour odor, and further has characteristics of high nutritional value and good flavor,and the method is suitable for industrial production.

Description

technical field [0001] The invention relates to the technical field of garlic moss sauce preparation, in particular to garlic moss sauce and a preparation process thereof. Background technique [0002] Garlic moss has high nutritional content, including protein, fat, carbohydrates, dietary fiber, vitamin A, vitamin C, vitamin E, carotene, thiamine, riboflavin, calcium, phosphorus, potassium, sodium, magnesium, etc. It needs nutrients and ingredients such as allicin and allicin. Garlic moss is warm in nature, has the functions of warming the middle and lowering qi, tonifying deficiency, harmonizing viscera, and has the effects of promoting blood circulation, preventing cancer, and sterilizing bacteria. It has certain curative effects on abdominal pain and diarrhea; Rich in vitamin C, it can significantly reduce blood fat and prevent coronary heart disease and arteriosclerosis. It can prevent the formation of thrombus, protect the liver, and prevent the occurrence of cancer. ...

Claims

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Application Information

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IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 张国朋
Owner 张国朋
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