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Bamboo shoot robinia pseudoacacia flower sauce and preparation method thereof

A technology of sophora japonica paste and bamboo shoots is applied in the fields of food preservation, food ingredients as pH modifiers, food ingredients as antimicrobial preservation, etc. Quality, not seen, 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] Select 40 parts of fresh Sophora japonica, use steam at 110°C for 3 minutes, let it cool after finishing, then add 13 parts of apple cider vinegar and 12.5 parts of Sophora japonica honey and mix well to obtain treated Sophora japonica;

[0020] Treat 60 parts of bamboo shoots in boiling water for 25 minutes, remove and cool, slice, then soak in 1mol / L calcium chloride solution for 1 hour, rinse twice with clean water, drain the clear water, then shred the bamboo shoots, The processed bamboo shoots;

[0021] Heat the pot and add 12 parts of sesame oil, then add 1.5 parts of dried chili, 1 part of ginger, 2 parts of fennel and 4 parts of thirteen spices, stir-fry for 2 minutes, take it out, and get the auxiliary materials after natural cooling;

[0022] Mix 3 parts of clove oil, 3 parts of agar powder, 4 parts of mushroom powder, 3 parts of rice wine, the above-m...

Embodiment 2

[0025] In the present embodiment, the bamboo shoot sophora japonica sauce is made by the following method:

[0026] Select 30 parts of fresh Sophora japonica, use steam at 115°C for 2 minutes, let it cool after finishing, then add 10 parts of apple cider vinegar and 8 parts of Sophora japonica honey and mix well to obtain treated Sophora japonica;

[0027] Treat 40-60 parts of bamboo shoots in boiling water for 20 minutes, take them out and cool them, slice them, soak them in 2mol / L calcium chloride solution for 1.5 hours, rinse them twice with clean water, drain the clear water, and then cut the bamboo shoots into pieces. Silk, the bamboo shoots obtained after processing;

[0028] Heat the pot and add 10 parts of sesame oil, then add 1 part of dried chili, 2 parts of ginger, 1.5 parts of fennel and 3 parts of thirteen spices, stir-fry for 1.5 minutes, take it out, and get the auxiliary materials after natural cooling;

[0029] Mix 5 parts of clove oil, 6 parts of agar powder...

Embodiment 3

[0032] In the present embodiment, the bamboo shoot sophora japonica sauce is made by the following method:

[0033] Select 25 parts of fresh Sophora japonica, use steam at 120°C for 2.5 minutes, let it cool after finishing, then add 15 parts of apple cider vinegar and 15 parts of Sophora japonica honey and mix well to obtain treated Sophora japonica;

[0034] 560 parts of bamboo shoots were processed in boiling water for 20 minutes, pulled out and cooled, sliced, then soaked in 1mol / L calcium chloride solution for 2 hours, rinsed twice with clear water, drained the clear water, then shredded the bamboo shoots, The processed bamboo shoots;

[0035] Heat the pot and add 14 parts of sesame oil, then add 2 parts of dried chili, 1.5 parts of ginger, 1 part of fennel and 5 parts of thirteen spices, stir-fry for 2 minutes, take it out, and get the auxiliary materials after natural cooling;

[0036] Mix 4 parts of clove oil, 4 parts of agar powder, 6 parts of mushroom powder, 5 parts...

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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: 25-40 parts of robinia pseudoacacia flowers, 8-15 parts of robinia pseudoacacia flower honey, 3-5 parts of clove oil, 3-6 parts of agar powder, 10-15 parts of apple vinegar, 1-2 parts of dried chili particles, 1-2 parts of ginger, 1-2 parts of fennel, 3-8 partsof yellow rice wine, 10-14 parts of sesame oil, 4-7 parts of lentinus edodes powder and 3-5 parts of thirteen spices. 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 acidcontained in the robinia pseudoacacia flower honey and the added malic 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): A23L27/60A23L21/25A23L3/3454A23L3/3481A23L5/41
CPCA23L3/3454A23L3/3481A23L5/41A23L21/25A23L27/60A23V2002/00A23V2200/048A23V2200/06A23V2200/10A23V2200/15A23V2200/16A23V2250/5024Y02A40/90
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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