Meat fresh-increasing auxiliary type tremella fruit and vegetable compound seasoning sauce and preparation method thereof

A technology of white fungus fruits and vegetables and seasoning sauce, which is applied in the field of food processing, can solve the problems of lack of fresh meat-increasing sauce, etc., and achieve the effects of preventing cardiovascular and cerebrovascular diseases, reducing blood fat, and increasing seasoning

Inactive Publication Date: 2019-11-05
JILIN AGRICULTURAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Thirdly, domestic seasoning sauces are mostly used in ready-to-eat ways such as matching with vegetables, and there is a lack of special meat-enhancing flavoring sauces. The proposal of this proposal is to enrich the market

Method used

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  • Meat fresh-increasing auxiliary type tremella fruit and vegetable compound seasoning sauce and preparation method thereof
  • Meat fresh-increasing auxiliary type tremella fruit and vegetable compound seasoning sauce and preparation method thereof
  • Meat fresh-increasing auxiliary type tremella fruit and vegetable compound seasoning sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0049] The preparation method of the white fungus fruit and vegetable compound seasoning sauce of the meat freshening auxiliary type provided by the embodiment of the present invention comprises:

[0050] Select the following raw materials: fresh white fungus, Sydney, mulberry leaves, platycodon, purslane, shepherd's purse, bracken, millet pepper, onion, garlic, lemon, fish sauce, tomato sauce, olive oil, ginger juice, mint juice, seasoning soy sauce , sugar, water,

[0051] And do the following steps:

[0052] A. Sydney, white fungus,

[0053] B. Broken,

[0054] C. Boil juice,

[0055] D. Garlic and onion peeled,

[0056] E, cleaning, F, chopping,

[0057] G. Stir-fry,

[0058] H, vegetable raw materials, I, color protection and crispness protection,

[0059] J. Partially dehydrated, add millet pepper,

[0060] K, chop and mix into powder,

[0061] L, four kinds of juice mixed,

[0062] M, modulation,

[0063] N, high speed stirring,

[0064] O, cooling bottling,...

Embodiment example 1

[0084] Such as figure 1 As shown, the preparation method of the white fungus fruit and vegetable compound seasoning sauce of the meat freshening auxiliary type provided by the embodiment of the present invention includes: selecting the following raw materials:

[0085] Fresh white fungus, Sydney, mulberry leaves, platycodon, purslane, shepherd's purse, bracken, millet pepper, onion, garlic, lemon, fish sauce, tomato sauce, olive oil, ginger juice, mint juice, seasoning soy sauce, sugar, water , and perform the following steps:

[0086] A. Sydney, white fungus,

[0087] B. Broken,

[0088] C. Boil juice,

[0089] D. Garlic and onion peeled,

[0090] E. Cleaning,

[0091] F, cut and mix,

[0092] G. Stir-fry,

[0093] H. Vegetable raw materials,

[0094] I, protect the color and crispness,

[0095] J. Partially dehydrated, add millet pepper,

[0096] K, chop and mix into powder,

[0097] L, four kinds of juice mixed,

[0098] M, modulation,

[0099] N, high speed s...

Embodiment example 2

[0110] The preparation method of the white fungus fruit and vegetable compound seasoning sauce provided by the embodiment of the invention specifically includes:

[0111] Pear, white fungus→crushed→boil juice→peel garlic and onion→clean→chop and mix→stir-fry→vegetable raw material→color and crisp→partial dehydration, add millet pepper→chop and mix into powder→mix four kinds of juice→mix→high speed Stirring → cooling and bottling → ultra-high pressure sterilization → finished product storage.

[0112] Specifically to the description of the technical process of the above method: wherein the vegetable raw materials include:

[0113] Lettuce, milk cabbage, wakame, leek, other processes are the same as example 1.

[0114] The present invention will be further described below in conjunction with specific experiments.

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Abstract

The invention belongs to the technical field of food processing, and discloses a meat fresh-increasing auxiliary type tremella fruit and vegetable compound seasoning sauce and a preparation method thereof. The preparation process is diverse, with combination of the characteristics of raw materials, various flavor substances of the raw materials are fully dissolved, and the content of homologous compounds of the meat fresh-increasing auxiliary type tremella fruit and vegetable compound seasoning sauce is increased; and finally, the ultra-high pressure sterilization way is adopted, the raw materials are retained pure and fresh, at the same time, the strong aroma quality of the seasoning sauce is increased greatly, and the needs on the flavor and mouthfeel are provided for consumers. The Chinese characteristic wild vegetable resources and rich fruit and vegetable resources are fully utilized, edible mushroom resources are also further developed, new varieties are increased for seasoning sauce industry, the processing and development of healthy and good-flavor edible mushroom products with high added value are promoted, and good social and economic benefits are achieved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a white fungus fruit and vegetable compound seasoning sauce and a preparation method thereof. Background technique [0002] With the quickening pace of life, seasoning sauces are more and more loved by everyone, but the field of freshness-increasing seasoning sauces is still insufficiently developed. Therefore, it is desired to develop a kind of white fungus fruit and vegetable that is auxiliary for meat and freshness. The compound seasoning sauce not only gives the taste buds a new try, but also enriches the seasoning sauce industry and makes it more diversified. [0003] Domestic seasoning sauces mostly use crops or livestock products as raw materials, and there are very few products that combine functional wild vegetables and edible fungi as raw materials, and domestic seasoning sauces are mostly salty pickled products, similar to the non-pickled products...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L31/00A23L19/00A23L33/10A23L33/105A23L5/41A23L3/015A23L5/10
CPCA23L27/60A23L31/00A23L19/09A23L33/10A23L33/105A23L5/41A23L3/0155A23L5/13A23V2002/00
Inventor 刘俊梅盛智丽李琢伟王天一刘克勤
Owner JILIN AGRICULTURAL UNIV
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