Chinese chestnut sauce and its preparing method

A technology of chestnut paste and chestnut, which is applied in the field of condiments, can solve the problems that have not been reported, and achieve the effect of unique flavor, smooth taste and long shelf life

Inactive Publication Date: 2005-07-20
昆明大东方生物化学科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] According to the novelty search conclusion of No. (2003) 53b2000592 Science and Technology Novelty Search Report: "The application of high-speed vacuum fine-cut emulsifier in processing peanut butter, sesame paste, walnut sauce, jujube sauce, chestnut sauce, salad sauce, and millet hot sauce has not been reported in China. There is no domestic report on the use of lecithin and phosphate as emulsifiers in peanut butter, sesame paste, walnut paste, jujube paste, chestnut paste, salad sauce, and millet chili sauce products

Method used

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Examples

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Embodiment

[0018] Take 72% of peeled and cooked chestnuts, 1.5% of lecithin, 25% of margarine, 1% of honey, 0.2% of table salt, and 1.5% of white sugar, and add 15% to 20% of the total amount of water. In the cutting and emulsifying machine, under the conditions of temperature 8°C-10°C and vacuum 1kpa, emulsify and finely cut into a uniform shape, vacuumize, sterilize, and bottle as usual to obtain the finished product.

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PUM

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Abstract

The present invention relates to a flavouring material chesnut cream and its preparation method. The described chesnut cream contains the following components: (by 100 weight portions) 62-85 portions of shelled chesnut, 1-3 portions of lecithin, 20-30 portions of artificial butter, 1.2-1.6 portions of sugar, 0.7-0.25 portion of salt and 15%-20% of water. Said chesnut cream has rich nutrients and its flavour is unique.

Description

technical field [0001] The invention relates to a condiment and a preparation method of the condiment. technical background [0002] According to the novelty search conclusion of No. (2003) 53b2000592 Science and Technology Novelty Search Report: "The application of high-speed vacuum fine-cut emulsifier in processing peanut butter, sesame paste, walnut sauce, jujube sauce, chestnut sauce, salad sauce, and millet hot sauce has not been reported in China. There is no domestic report on the use of lecithin and phosphate as emulsifiers in peanut butter, sesame paste, walnut paste, jujube paste, chestnut paste, salad dressing, and millet chili sauce.” Contents of the invention [0003] The purpose of the present invention is to provide a kind of chestnut paste with special flavor. [0004] Another object of the present invention is to provide the preparation method of this chestnut paste. [0005] Chestnut paste of the present invention mainly contains following material in 1...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/10
Inventor 陈发凯
Owner 昆明大东方生物化学科技有限公司
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