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Bamboo shoot robinia pseudoacacia flower sauce and preparation method thereof

A technology of Sophora japonica sauce and bamboo shoots, which is applied in the direction of food ingredients as odor improvers, food ingredients as taste improvers, food ingredients as pH value modifiers, etc. Appearance, flavor, quality of taste, etc.

Inactive Publication Date: 2019-03-12
十堰市天河缘农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Under the current technology, chemical preservatives are usually added to food for long-term preservation, which affects the health of the eater and reduces the flavor of the product; moreover, its processing method will also reduce the appearance of the product more or less , flavor, taste quality
In addition, there is no precedent for making sauce with Sophora japonica and bamboo shoots for consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] In the present embodiment, the bamboo shoot sophora japonica sauce is made by the following method:

[0019] Soak 30 parts of fresh Sophora japonica in water of 2 times the quality for 12 hours, filter and quickly dry the open water, add 25 parts of Sophora japonica honey and 15 parts of citric acid and mix evenly to obtain treated Sophora japonica; cut 50 parts of bamboo shoots After being thinly sliced, add 6 parts of salt and marinate for 5 days, take it out and boil it in boiling water for 5 minutes, take it out and shower it with cold water, drain it and cut it into shreds to get the treated bamboo shoots; Sophora japonica flower, treated bamboo shoots, 5 parts of agar powder, 3 parts of pectin, 10 parts of starch, and 6 parts of clove oil are stirred together evenly, then poured with 20 parts of heated and cooled sesame oil, and then bottled to obtain bottled Bamboo shoots and Sophora japonica sauce: Treat the bottled bamboo shoots and Sophora japonica sauce with ...

Embodiment 2

[0021] In the present embodiment, the bamboo shoot sophora japonica sauce is made by the following method:

[0022] Soak 25 parts of fresh Sophora japonica in water of 3 times the quality for 8 hours, filter and quickly dry the open water, add 35 parts of Sophora japonica honey and 20 parts of citric acid and mix evenly to obtain treated Sophora japonica; cut 40 parts of bamboo shoots After being thinly sliced, add 5 parts of salt and marinate for 7 days, take it out and boil it in boiling water for 8 minutes, take it out and rinse it with cold water, drain it and cut it into shreds to get the treated bamboo shoots; Sophora japonica, treated bamboo shoots, and 3 parts of agar powder, 1.5 parts of pectin, 16 parts of starch, and 12 parts of clove oil are stirred together evenly, and then poured with 10 parts of heated and cooled sesame oil, and then bottled to obtain bottled Sophora japonica sauce with bamboo shoots: Treat the bottled sophora japonica sauce with hot steam at 12...

Embodiment 3

[0024] In the present embodiment, the bamboo shoot sophora japonica sauce is made by the following method:

[0025] Soak 20 parts of fresh Sophora japonica in water of 2.5 times the quality for 10 hours, filter and quickly dry the clear water, add 30 parts of Sophora japonica honey and 18 parts of citric acid and mix evenly to obtain treated Sophora japonica; cut 60 parts of bamboo shoots After being thinly sliced, add 4 parts of salt and marinate for 6 days, take it out and boil it in boiling water for 6 minutes, take it out and shower it with cold water, drain it and cut it into shreds to get the treated bamboo shoots; Sophora japonica, treated bamboo shoots, and 8 parts of agar powder, 4 parts of pectin, 14 parts of starch, and 10 parts of clove oil are stirred evenly, and then poured with 30 parts of heated and cooled sesame oil, and then bottled to obtain bottled Bamboo shoots and Sophora japonica sauce: Treat the bottled bamboo shoots and Sophora japonica sauce with hot ...

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PUM

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Abstract

The invention relates to a bamboo shoot robinia pseudoacacia flower sauce. The sauce comprises the following components in parts by mass: 20-30 parts of fresh robinia pseudoacacia flowers, 40-60 partsof bamboo shoots, 25-35 parts of robinia pseudoacacia flower honey, 15-20 parts of citric acid, 3-8 parts of agar powder, 1.5-4 parts of pectin, 10-16 parts of starch, 4-6 parts of salt, 6-12 parts of clove oil and 10-30 parts of sesame oil. The robinia pseudoacacia flower honey has a natural fragrance of robinia pseudoacacia flowers, and can increase flavor of the robinia pseudoacacia flowers; in addition, as a kind of honey, the robinia pseudoacacia flower honey has natural preservative effect, and can be used for long-term effective antisepsis when accompanied by the clove oil without additional chemical preservative, and the quality guarantee period can reach two years or above at room temperature; organic acid contained in the robinia pseudoacacia flower honey and the added citric acid can reduce the pH value of the product, and further slow down the appearance and flavor quality reduction caused by the browning of the robinia pseudoacacia flower; and in addition, dextrin contained in the robinia pseudoacacia flower honey can also mask astringent taste of the robinia pseudoacacia flowers when in use.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a bamboo shoot sophora japonica sauce and a preparation method thereof. Background technique [0002] Sophora japonica is fragrant and sweet, rich in vitamins and various minerals, and also has the effects of clearing heat and detoxifying, cooling blood and nourishing lungs, lowering blood pressure, and preventing stroke. Today, with the increasing pressure of work and life, eating Sophora japonica can soothe, stabilize emotions, clear away heat and detoxify, promote qi and blood circulation, and lower blood pressure. [0003] Bamboo shoots have been regarded as "treasures in dishes" in China since ancient times. Bamboo shoots are rich in protein, amino acid, fat, sugar, calcium, phosphorus, iron, carotene, vitamin B1, B2, C. Every 100g of fresh bamboo shoots contains 9.79g of dry matter, 3.28g of protein, 4.47g of carbohydrates, 0.9g of cellulose, 0.13g of fat, 22mg of calcium, 5...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L21/25A23L3/3454A23L3/3481A23L5/41
CPCA23L3/3454A23L3/3481A23L5/41A23L21/12A23L21/25A23V2002/00A23V2200/048A23V2200/10A23V2200/06A23V2200/15A23V2200/16A23V2250/032A23V2250/5024A23V2250/5072A23V2250/5118Y02A40/90
Inventor 王绪栋陈辉王宏勋王硕
Owner 十堰市天河缘农业科技有限公司
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