Processing technology of original ecological fermentation type burdock sauce

A processing technology, a technology of burdock sauce, is applied in the direction of food ingredients as taste improver, function of food ingredients, food ingredients containing oil, etc., can solve the problems of poor flavor and taste, nutritional value needs to be improved, etc., and achieves a delicate, soft and improved taste. Nutritional value, mellow effect

Pending Publication Date: 2020-10-02
XUZHOU WANGDA FARM & SIDELINE PRODS
View PDF9 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a kind of original ecological fermented burdock sauce processing technology, aiming to solve the technical problems in the prior art that the flavor and mouthfeel are poor and the nutritional value needs to be improved

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Processing technology of original ecological fermentation type burdock sauce
  • Processing technology of original ecological fermentation type burdock sauce
  • Processing technology of original ecological fermentation type burdock sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1, see figure 1 , the invention provides a kind of original ecological fermentation type burdock sauce processing technology, comprising the steps of:

[0030] S100: Take fresh shiitake mushrooms, tea tree mushrooms and healthy, disease-free burdock, soak them in salt water for 30 minutes, rinse them with running water for 3 times, dry them, and cut them into cubes for later use;

[0031] S200: Put peanuts, walnuts and sweet almonds in a 120°C oil pan for the first frying, remove and cool, then fry in a 100°C oil pan for the second time, and finally fry them in a 60°C oil pan. Fry for the third time in the pot, then remove and cool, chop into granules for later use;

[0032] S300: In terms of parts by mass, take 80 parts of diced burdock, 20 parts of diced shiitake mushroom and tea tree mushroom mixture, 8 parts of granular peanuts, 10 parts of granular walnut and sweet almond mixture, 5 parts of chili sauce, 2 parts of ginger grains, 10 parts of soybean oil, ...

Embodiment 2

[0042] Example 2, see figure 2 , the invention provides a kind of original ecological fermentation type burdock sauce processing technology, comprising the steps of:

[0043] S100: Take fresh black mushrooms, Hericium erinaceus and healthy, disease-free burdock, soak in salt water for 60 minutes, rinse with running water for 5 times, dry, and cut into cubes for later use;

[0044] S200: Put peanuts, cashew nuts and chestnuts in a 150°C oil pan for the first frying, remove and cool, then fry in a 110°C oil pan for the second time, and finally fry them in an 80°C oil pan. Fry for the third time, then remove and cool, chop into granules for later use;

[0045] S300: In terms of parts by mass, take 100 parts of diced burdock, 30 parts of diced black mushroom and Hericium erinaceus mixture, 15 parts of granulated peanuts, 30 parts of granulated cashew nut and chestnut mixture, and 15 parts of chili sauce , 8 parts of ginger grains, 20 parts of soybean oil, 10 parts of corn oil, ...

Embodiment 3

[0055] Example 3, see image 3 , the invention provides a kind of original ecological fermentation type burdock sauce processing technology, comprising the steps of:

[0056] S100: Take fresh shiitake mushrooms, tea tree mushrooms, black mushrooms, Hericium erinaceus, straw mushrooms, and healthy and disease-free burdock, soak them in salt water for 45 minutes, rinse them with running water for 4 times, dry them, and cut them into cubes for later use;

[0057] S200: Put peanuts, walnuts, sweet almonds, cashew nuts, chestnuts, and hazelnuts into an oil pan at 135°C for the first frying, remove and cool, and then fry them for the second time in an oil pan at 105°C. Finally, fry for the third time in an oil pan at 70°C, then remove and cool, and chop into granules for later use;

[0058] S300: In terms of parts by mass, take 90 parts of diced burdock, 25 parts of a mixture of diced shiitake mushrooms, tea tree mushrooms, black mushrooms, Hericium erinaceus and straw mushrooms, 1...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a processing technology of original ecological fermentation type burdock sauce. Through two times of microbial fermentation, the bitter taste of burdock is effectively removed,and the bitter taste of the burdock can be effectively covered by adding high fructose corn syrup; in addition, chili sauce is matched, so that the burdock sauce has a sweet and spicy flavor and is more appetizing and can be eaten with rice; then mushroom and hard shell nuts are added so that the nutrient value of the burdock sauce can be improved; and peanut kernels and the hard shell nuts are added into a frying pan and are fried and chopped into grains, so that the burdock sauce has a more mellow aroma and a more fine and soft mouthfeel, and can be accepted by eaters better.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing technology of original ecological fermented burdock sauce. Background technique [0002] Burdock belongs to the genus Arctium of Compositae. It is a biennial herb with fleshy roots as its product. It has the functions of dispelling wind-heat, reducing swelling and poison, and curing dizziness. At present, burdock root enters the market as a common food, and some foods containing burdock have also been developed accordingly, such as burdock drink, burdock sauce, etc. But the flavor mouthfeel of existing burdock sauce is poor, and nutritional value needs to be improved. Contents of the invention [0003] The object of the present invention is to provide a kind of original ecological fermented burdock sauce processing technology, aiming at solving the technical problems in the prior art that the flavor and mouthfeel are poor and the nutritional value needs to...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L31/00A23L25/00A23L5/20A23L29/30A23L33/00A23L21/25
CPCA23L27/60A23L31/00A23L25/20A23L5/28A23L29/30A23L33/00A23L21/25A23V2002/00A23V2200/30A23V2250/18A23V2250/606A23V2250/61A23V2200/16
Inventor 王经华
Owner XUZHOU WANGDA FARM & SIDELINE PRODS
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap