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Preparation method of spicy randia cochinchinensis fruit compound seasoning sauce

A technology for seasoning sauce and chili, which is applied in the field of preparation of spicy Shan Huangpi seasoning sauce to achieve the effects of unique flavor and simple process

Inactive Publication Date: 2019-03-15
黄凯悦
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Huangpi also contains flavonoids and volatile oils. Su Xiufang[3] extracted the total flavonoids in Huangpi nuts by ultrasonic-assisted method, and the extraction rate of total flavonoids was 1.159%. Volatile oil, the amount of volatile oil reaches 0.938%, but there is no relevant report on the development of compound seasoning by using the yellow bark of the mountain

Method used

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Effect test

Embodiment 1

[0016] A kind of preparation method of spicy mountain yellow skin seasoning sauce of the present invention, comprises the following steps:

[0017] The first step is the selection of raw materials. Choose yellow-brown yellow-brown skins without mildew, no peculiar smell, and no moisture; choose fresh, bright-colored peppers, and no pests and diseases for peppers; choose full-bodied, pest-free and rotten garlic for garlic;

[0018] The second step is to clean, wash the yellow peel, pepper, and garlic with clean water to remove the dust and sundries on the surface, and avoid bringing in impurities. The cleaning time of the dry yellow peel should be controlled within 5 minutes to prevent the yellow peel from drying out. soaking to absorb excess sewage;

[0019] The third step is the preparation of the yellow bark mud. Soak the cleaned bark bark in water at 60-80 degrees Celsius for 1-2 hours. The mass ratio of bark bark to water is 7:55. The purpose of soaking is to soften the ti...

Embodiment 2

[0026] A kind of preparation method of spicy mountain yellow skin seasoning sauce of the present invention, comprises the following steps:

[0027] The first step is the selection of raw materials. Choose yellow-brown yellow-brown skins without mildew, no peculiar smell, and no moisture; choose fresh, bright-colored peppers, and no pests and diseases for peppers; choose full-bodied, pest-free and rotten garlic for garlic;

[0028] The second step is to clean, wash the yellow peel, pepper, and garlic with clean water to remove the dust and sundries on the surface, and avoid bringing in impurities. The cleaning time of the dry yellow peel should be controlled within 5 minutes to prevent the yellow peel from drying out. soaking to absorb excess sewage;

[0029] The third step is the preparation of the yellow bark mud. Soak the cleaned bark bark in water at 60-80 degrees Celsius for 1-2 hours. The mass ratio of bark bark to water is 7:55. The purpose of soaking is to soften the ti...

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Abstract

The invention discloses a preparation method of spicy randia cochinchinensis fruit compound seasoning sauce, and relates to the field of seasoning sauce preparation. The invention specifically relatesto a preparation method of spicy randia cochinchinensis fruit compound seasoning sauce comprising the following steps: selecting raw materials, namely selecting randia cochinchinensis fruits which are free of mildew, free of peculiar smell, not affected with damp and yellowish-brown in color; selecting chili peppers which are fresh, bright in color and luster as well as free of disease, insect and pest; selecting garlic which are full as well as free of disease, insect, pest and decomposition; and then, carrying out washing, namely thoroughly washing the randia cochinchinensis fruits, the chili peppers and the garlic by using clean water so as to have dust and debris on surface removed, thereby avoiding impurities, wherein washing time of the dried randia cochinchinensis fruits is controlled within 5 minutes so as to avoid absorption of excessive sewage by the randia cochinchinensis fruits during the soaking process. The preparation method of the spicy randia cochinchinensis fruit compound seasoning sauce is simple in processes; and the prepared spicy randia cochinchinensis fruit compound seasoning sauce has unique flavor. Thus, development directions, including functions, diversification and convenience, of condiments in China are met. In addition, a novel way of randia cochinchinensis deep-processing utilization is opened up.

Description

technical field [0001] The invention relates to the technical field of seasoning sauce, in particular to a preparation method of spicy mountain yellow bark seasoning sauce. Background technique [0002] Shanhuangpi, commonly known as Jipiguo, also known as fine-leaved Huangpi, is a perennial evergreen shrub or small tree belonging to the Rutaceae Citrus subfamily, mainly distributed in the south subtropical regions south of the Tropic of Cancer, mainly produced in my country Southwestern Guangxi, southern Yunnan, Guangdong Xinhui, northern Vietnam and the Philippines. The fruit of Shanhuangpi is a berry, the peel and pulp are edible, the edible rate is above 70%, the drying rate is 11-14%, the total acidity of the fruit is 2.28%, the total sugar content is 9.8%, the protein is 1.39%, and vitamin C is 74% mg / 100g, total solids 17.5%, total amino acid 1710mg / 100g, in addition to rich iron, calcium and other nutrients, high nutritional value. In terms of medicine, the fruit ca...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 黄凯悦
Owner 黄凯悦
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