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Burdock paste and preparation method thereof

A technology for burdock paste and fresh burdock, which is applied in the directions of food preparation, pharmaceutical formulations, medical preparations containing active ingredients, etc., can solve the problems of small consumption, unacceptable, astringent taste of burdock and bitter taste, etc., and achieves removal of bitterness and astringency. And strange taste, easy to eat, increase the effect of sauce flavor

Inactive Publication Date: 2011-04-13
仇心勇 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But because the mouthfeel of burdock is astringent and bitter, it is not easily accepted by most people, and the processing and cooking methods are inconvenient, which limits people's consumption of burdock
In the prior art, burdock is processed into tea and beverages, but because its consumption is small and various active ingredients of burdock cannot be fully utilized, the number of users is limited.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1) Wash and peel the burdock, then wash and drain the water;

[0018] 2) Soak the peeled burdock in 17-18% brine for 7 days;

[0019] 3) Dice the marinated burdock about 0.5-1cm, and cut the pepper into cubes;

[0020] 4) According to the dosage of 3 parts of burdock, 1 part of bean paste, and 1 part of vegetable oil; first heat the vegetable oil until it smokes, then add the burdock and fry for 15 minutes, then add the bean paste, chili, sugar and spices and fry together until the oil is clear. The amount of chili pepper, edible sugar and spices added is respectively 5%, 1% and 0.5% of the total weight of burdock, soybean paste and vegetable oil;

[0021] 5) bottling the fried burdock sauce;

[0022] 6) Then cook at high temperature for 15 minutes to sterilize to get the finished product.

[0023] The obtained burdock sauce is sweet, spicy and palatable, and the burdock is slightly crispy and sauce-yellow.

Embodiment 2

[0025] 1) Wash and peel the burdock, then wash and drain the water;

[0026] 2) Soak the peeled burdock in 17-18% brine for 7 days;

[0027] 3) Dice the marinated burdock about 0.5-1cm, and cut the pepper into cubes;

[0028] 4) According to the dosage of 3.5 parts of burdock, 1.4 parts of bean paste, and 1 part of vegetable oil; first heat the vegetable oil to smoke, then add burdock and fry for 15 minutes, then add bean paste, chili, sugar, spices and sesame Fry together until the oil clears. The amounts of diced chili, edible sugar, spices and sesame are respectively 5%, 1%, 0.5% and 0.5% of the total weight of burdock, soybean paste and vegetable oil;

[0029] 5) bottling the fried burdock sauce;

[0030] 6) Then cook at high temperature for 15 minutes to sterilize to get the finished product.

[0031] The obtained burdock sauce has a strong aroma, is sweet and spicy, and the burdock is slightly crispy and sauce-yellow.

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Abstract

The invention discloses a burdock sauce and a method for producing the same. The burdock sauce is prepared by frying main materials of a fresh burdock, a bean sauce, and a vegetable oil, and necessary auxiliary materials of a fresh capsicum, an edible sugar, and flavoring agents. The production method comprises the following steps: pickling the peeling burdock in a salt water for about seven days, then cutting into dices, heating the vegetable oil to smoking and putting the burdock dices into the vegetable oil for frying, then putting the bean sauce, the fresh capsicum dices, edible sugar and flavoring agents into the oil and frying till the oil is clear, filling bottles and disinfecting at a high temperature to obtain the product. The burdock sauce of the invention has sauce flavor, sweet, peppery and tasty taste, and removes bitter strange taste of the burdock. The burdock in the burdock sauce is slightly crisp and convenient to eat.

Description

technical field [0001] The invention relates to a burdock food and a preparation method, in particular to a method for preparing burdock sauce with burdock as the main raw material. Background technique [0002] Burdock is a Compositae plant with both medicine and food. Chinese medicine believes that it has the functions of dispelling wind-heat and detumescence. According to modern scientific analysis, burdock contains a variety of amino acids, trace elements and rich minerals needed by the human body. Regular consumption of it as a vegetable can reduce blood fat, prevent constipation, anti-aging, anti-fatigue, promote blood circulation, and improve human immunity. But because the mouthfeel of burdock is astringent and has a bitter taste, it is not easily accepted by most people, and the processing and cooking methods are inconvenient, which limits people's consumption of burdock. In the prior art, burdock is processed into tea and beverages, but because its consumption i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A61K36/28A23L1/20A23D9/00A23L1/22A23L27/60A23L11/00A23L27/00
Inventor 朱显勇仇心勇
Owner 仇心勇
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