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Method for precessing multiple taste root-mustrad leaf thick sauce

A root mustard and processing technology, applied in the fields of application, food preparation, food science, etc., can solve problems such as difficult to handle, low raw material prices, difficult to sell, etc., and achieve the advantages of convenient use of finished products, stable product quality, and high production efficiency Effect

Inactive Publication Date: 2005-06-08
黄秀兰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] The leaves of the mustard greens are the tassels, which contain a lot of cellulose. They are troublesome to eat, not tasty, and unpopular in sales, so the economic benefits are very low. The pickled leaves are only 0.6-0.8 yuan / kg, and they are difficult to sell. One resource is very abundant, and the price of raw materials is also very low. The present invention intends to make full use of this resource as the main raw material to be processed into multi-flavored root mustard leaves with different flavors, so as to solve the problem of monotonous eating methods of root mustard leaves in the past. Difficult to deal with, making it easy to eat, with a variety of fancy varieties, suitable for people with different tastes, and greatly improving the economic value of resource products

Method used

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  • Method for precessing multiple taste root-mustrad leaf thick sauce
  • Method for precessing multiple taste root-mustrad leaf thick sauce

Examples

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example 1

[0045] Example 1 with Mustard Leaf Spicy Sauce

[0046] Take 100kg of pickled mustard leaves for root, 2kg of ginger, 2.5kg of garlic, 20kg of soybean paste, 0.3kg of mixed powder (spicy spices) such as star anise, cinnamon, fennel, clove, pepper, etc., 2kg of chili powder, 0.1kg of monosodium glutamate, Salt 5-6kg, wine 2kg, sodium benzoate 30g. First wash the root mustard leaf with clear water, put it in a clear water pool and soak for 1 to 2 hours, remove it, put it in a dehydrator to remove 40 to 50% of the water from the root mustard leaf, and grind the mustard, Ginger, garlic, and soybean paste are crushed together into a slurry, then boiled with 2 liters of water, add spices, chili powder, mix well, then add salt, wine, monosodium glutamate, sodium benzoate, and stir well to become a seasoning liquid. Throw it into the blender together with the mustard pulp and stir evenly, then put it into bags or bottles according to a certain weight, and then automatically heat-melt...

example 2

[0047] Example 2 Ginseng Oolong Sauce with Mustard Leaves

[0048] Select pickled root mustard leaves, remove yellow flakes and impurities, wash the first tea leaves with clean water, soak in a clear water pool for 1-2 hours, and change the water 1-2 times in the middle. Take out the desalted root mustard leaves, put them in a dehydrator to remove 40-50% of the water, and add 3kg of fresh ginger, 4kg of garlic, and 15kg of soybean paste to 100kg of tea leaves. Grind it into a paste in a grinder. 8 kg of ginseng oolong tea is put into pulverizer and pulverized, and sieved with a 40-mesh sieve. After sieving, the tea is pulverized again through pulverizer until the sieve is finished. Boil with 2 liters of water, put the crushed ginseng oolong tea into the water and mix well, add cooking wine, salt, and monosodium glutamate required for ingredients, and mix well to become a fragrant sauce seasoning. Put the coarse mustard leaf pulp and seasoning into the blender, and stir to mi...

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Abstract

A multi-taste paste is prepared from the mustard leaves, soybean paste, garlic cloves, ginger, edible salt, gourmet powder, antiseptic, flavouring wine, and other additives. Its advantages are low cost, different needed tastes, and high productivity.

Description

Technical field: [0001] The invention relates to a processing method of agricultural by-products, in particular to a method for making a variety of flavored sauces by using mustard leaves, ie tassels. Background technique: [0002] Pickled vegetables are one of the non-staple foods liked by the majority of the people in my country, and the tradition all adopts the meat stem root of root vegetables, namely head dish (also called mustard greens, pimple head, jade root head) to pickle and form. Since the reform and opening up, with the improvement of people's living standards and the change of dietary structure, the status of pickles in people's lives has changed. Some high-end famous traditional pickles and small-package seasonings have become the staple food on the table of ordinary people. In the foreign economic and trade, my country's famous and excellent pickled vegetables sell well abroad and enjoy a high reputation all over the world. [0003] According to the relevant ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20
Inventor 黄秀兰廖旭辉陆有通
Owner 黄秀兰