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Black tea and purple perilla sauce and preparation method thereof

A technology of perilla sauce and black tea, which is applied in food ingredients as taste improvers, functions of food ingredients, food science, etc. It can solve problems such as single taste and nutrition, high nitrite concentration, and difficulty in being favored by consumers. , to achieve the effect of increasing nutritional value, rich raw material resources, increasing edible taste and palatability

Pending Publication Date: 2021-11-30
贵州愉见李食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Perilla is an annual herb of the Lamiaceae family, and it is a traditional medicinal and edible plant. In addition to being used as traditional Chinese medicine in my country, perilla is also a popular leafy vegetable. It has a special aroma and can be used as a vegetable. Seasonings for soups, sauces, and cooked foods can remove fishy and antiseptic properties, and can also relieve nerves and eliminate tension; in the prior art, perilla is directly used as a raw material for dipping to prepare seasoning dishes, and it is processed by concentrated salt dipping technology. Its taste and nutrition are single, and its concentration of nitrite is high, so it can’t satisfy people’s food demand for fashionable flavor, and it’s hard to get more consumers’ favor. The blank of perilla deep processing method, so as to develop healthier and full-flavored perilla products

Method used

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  • Black tea and purple perilla sauce and preparation method thereof
  • Black tea and purple perilla sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1, a kind of black tea perilla sauce provided by the present invention is made of the following raw materials in parts by weight: 18-25 parts of black tea, 23-36 parts of perilla, 8-12 parts of chicken breast, 1-2 parts of old ginger 2 parts, 2-3 parts of garlic, 15-21 parts of red pepper, 3-5 parts of bean paste, 2-4 parts of soybean paste, 0.5-0.8 parts of thirteen spices, 0.5-1 part of pepper noodles, 2-3 parts of peanuts 24-31 parts of vegetable oil, 0.5-0.8 parts of honey and 0.02-0.05 parts of cinnamaldehyde, preferably made of the following raw materials in parts by weight: 22 parts of black tea, 30 parts of perilla, 10 parts of chicken breast, 1.5 parts of old ginger 2.5 parts of garlic, 20 parts of red pepper, 5 parts of bean paste, 3 parts of soybean paste, 0.7 parts of thirteen spices, 1 part of pepper noodles, 2 parts of peanuts, 28 parts of vegetable oil, 0.6 parts of honey and 0.05 parts of cinnamaldehyde.

[0022] A preparation method of black ...

Embodiment 2

[0028] Example 2, the difference from the example is that in step 5), pour 15-21 parts of vegetable oil into the pot and heat it to 60% of the oil temperature. After pouring the material II prepared in step 2) and sautéing until fragrant, add the weight Stir-fry the red bean paste with a large amount of bean paste quickly on high heat, then add the soybean paste in the stated weight portion and sauté until fragrant, then add the ingredients III prepared in step 3) and stir-fry at a medium heat at a constant speed, then put them in order Add the Ⅳ ingredient prepared in step 4) and the Ⅰ ingredient prepared in step 1) and stir-fry slowly for 3-5 minutes on low heat, then add half a fresh lemon juice dropwise and stir-fry quickly for 1-2 minutes on high heat. Then add 1-2 parts of boiled water in step 1) and stir fry at a medium heat at a constant speed until the added Ⅱ material is broken, followed by adding the said weight of honey for seasoning, and finally adding the said wei...

Embodiment 3

[0029] Example 3, the difference from the example is that in step 5), pour 15-21 parts of vegetable oil into the pot and heat it to 60% of the oil temperature, pour 2 / 3 of the material II prepared in step 2) into saute, add After the red bean paste is quickly stir-fried on high heat, add the soybean paste by weight and sauté until fragrant, then add the material III prepared in step 3) and stir-fry at a medium heat at a constant speed to break the raw, Then put in the IV material prepared in step 4) and the I material prepared in step 1) in turn, stir fry slowly for 3-5 minutes on low heat, then add the remaining 1 / 3 of the II material in step 2) and step 1) Add 1-2 parts of boiled water and stir-fry at medium heat at a constant speed until the added Ⅱ ingredients are broken, then add half a fresh lemon juice dropwise and stir-fry quickly for 1-2 minutes on high heat, followed by adding the weight part honey for seasoning, and finally add the cinnamaldehyde in the weight porti...

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Abstract

The invention discloses black tea and purple perilla sauce and a preparation method thereof, and belongs to the technical field of food processing. The sauce is prepared from the following raw materials in parts by weight: 18-25 parts of black tea, 23-36 parts of purple perilla, 8-12 parts of chicken breast meat, 1-2 parts of old ginger, 2-3 parts of single garlic, 15-21 parts of red peppers, 3-5 parts of thick broad-bean sauce, 2-4 parts of soybean paste, 0.5-0.8 part of thirteen-spices, 0.5-1 part of Chinese prickly ash powder, 2-3 parts of peanuts, 24-31 parts of vegetable oil, 0.5-0.8 part of honey and 0.02-0.05 part of cinnamyl aldehyde. By combining the black tea with the unique fragrance of purple perilla, the original bitter taste of tea leaves can be removed, the tea leaves are rich in tea polyphenol, the eating taste and palatability of the tea leaves are improved, and meanwhile the average use amount of nitrite is reduced. The raw materials are rich in resources and scientific in proportion, and the prepared product can meet the taste requirements of the public, is suitable for consumption of various people and has a very good market prospect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a black tea perilla sauce and a preparation method thereof. Background technique [0002] Perilla is an annual herb of the Lamiaceae family, and it is a traditional medicinal and edible plant. In addition to being used as traditional Chinese medicine in my country, perilla is also a popular leafy vegetable. It has a special aroma and can be used as a vegetable. Seasonings for soups, sauces, and cooked foods can remove fishy and antiseptic properties, and can also relieve nerves and eliminate tension; in the prior art, perilla is directly used as a raw material for dipping to prepare seasoning dishes, and it is processed by concentrated salt dipping technology. Its taste and nutrition are single, and its concentration of nitrite is high, so it can’t satisfy people’s food demand for fashionable flavor, and it’s hard to get more consumers’ favor. The blank of deep processing m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L19/00A23L13/50A23L27/10A23L33/10
CPCA23L27/60A23L19/09A23L13/50A23L27/10A23L33/10A23V2002/00A23V2200/14A23V2200/30
Inventor 李小凤
Owner 贵州愉见李食品有限公司
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