CN100428892C - Ten-fragrant vegetable sauce and its preparing process - Google Patents
Ten-fragrant vegetable sauce and its preparing process Download PDFInfo
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- CN100428892C CN100428892C CNB2006101070967A CN200610107096A CN100428892C CN 100428892 C CN100428892 C CN 100428892C CN B2006101070967 A CNB2006101070967 A CN B2006101070967A CN 200610107096 A CN200610107096 A CN 200610107096A CN 100428892 C CN100428892 C CN 100428892C
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- caraways
- vegetable sauce
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- fragrant vegetable
- water
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Abstract
The invention relates to the parsley puree and the preparative way of it. The main ingredients of the puree are: 40-100 shares parsley, 4-12 shares salt, 100-150 shares water, 0.4-1 share gel. The producing procedures go as follows: blanching the clean parsley with boiling water to kill the bacteria; remove the water and cut the parsley into pieces; grind the parsley into puree; mix the puree with salt and gel uniformly; package the parsley into the bottles; sterilize to get the products.
Description
Technical field:
The invention belongs to the seasoned food processing technique field, relating in particular to a kind of is the ten-fragrant vegetable sauce and preparation method thereof of primary raw material preparation with ten caraways.
Background technology:
Ten caraways are a kind of herbaceos perennials, belong to the spearmint material.Happiness subacidity soil and moist climate to water, soil, fertile conditional request strictness, are the narrow and small herbaceous plant of a kind of growth district, can keep away mosquito and drive fly, and no disease and pest, because it is aromatic strong, unique flavor is the flavouring that people generally like." Henan flora " record, ten caraways have leaf, stem or full dish to be used as medicine in the value aspect medical, for cure cold, headache, cough, cough due to consumptive disease, pharyngalgia, nervous headache, disease such as nauseating, lossless, external application can be treated blood etc. under hot miliaria, dermatitis, eczema or traumatism and bleeding, the hemorrhoid complicated by anal fistula, therefore the development and use of ten caraways are very valuable, and market prospects are wide.But for a long time, few people are engaged in the research of this respect, more do not find correct processing approach, let alone to have formed industrialization.
Summary of the invention:
The object of the present invention is to provide a kind of aromatic strong, unique flavor, clearly soothe the spirit, can increase ten-fragrant vegetable sauce of appetite and preparation method thereof.
The object of the present invention is achieved like this: be processed into according to parts by weight by following raw materials: ten caraway 40-100 parts, salt 4-12 part, water 100-150 part, gelatin 0.4-1 part.
A kind of preparation method of ten-fragrant vegetable sauce, concrete steps are as follows:
The first step: ten fresh caraway 40-100 parts are cleaned up,
Second step: ten caraways that will clean up are used the boiling water blanching, pulls out after the kill bacteria,
The 3rd step: ten caraways that will pull out are removed moisture content, shreds,
The 4th step: ten caraways that will shred add ten caraways that water 100-150 part is worn into pulpous state,
The 5th step: ten caraways adding salt 4-12 part and gelatin 0.4-1 part of pulpous state are stirred,
The 6th step: ten caraways that will stir are packed into and seal in the bottle, carry out high-temperature sterilization again, become finished product.
The present invention has instant, aromatic strong, unique flavor, clearly soothes the spirit, quality exquisiteness, viscosity are suitable, can increase the advantage of appetite, and the four seasons all can have the local flavor of ten caraways, be a kind of flavouring easily, and not containing anticorrisive agent and pigment, also is a kind of healthy flavouring.
The specific embodiment:
Embodiment 1: be processed into according to the weight in grams number by following raw materials: 0.4 kilogram in 40 kilograms in ten caraways, 4 kilograms of salt, water double centner, gelatin.Eluriate clean with pure water ten fresh caraways for 40 kilograms, ten caraways that clean up are used the boiling water blanching, pull out after the kill bacteria, ten caraways of pulling out are removed moisture content, shred, ten caraways of shredding are added the water double centner adopts colloid mill to wear into pulpous state, adopt agitator to stir for 0.4 kilogram in 4 kilograms of the ten caraways adding salt and the gelatin of pulpous state, even matter, the degassing, ten caraways that stir are packed into to be sealed in the bottle, adopts the high temperature of 100-120 degree to sterilize, sterilization time is 20-50 minute, and warehouse-in becomes finished product then.
Embodiment 2: be processed into according to the weight in grams number by following raw materials: ten caraway double centners, 12 kilograms of salt, 150 kilograms in water, 1 kilogram in gelatin.Ten fresh caraway double centners are cleaned up, ten caraways that clean up are used the boiling water blanching, pull out after the kill bacteria, ten caraways of pulling out are removed moisture content, shred, ten caraways of shredding are added water wear into pulpous state for 150 kilograms, 12 kilograms of the ten caraways adding salt and the gelatin of pulpous state are stirred for 1 kilogram, ten caraways that stir are packed into to be sealed in the bottle, carries out high-temperature sterilization again, becomes finished product.
Embodiment 3: be processed into according to the weight in grams number by following raw materials: ten caraway double centners, 4 kilograms of salt, 150 kilograms in water, 1 kilogram in gelatin.Eluriate ten fresh caraway double centners clean with pure water, ten caraways that clean up are used the boiling water blanching, pull out after the kill bacteria, ten caraways of pulling out are removed moisture content, shred, ten caraways of shredding are added 150 kilograms of employing colloid mills of water wear into pulpous state, adopt agitator to stir for 1 kilogram in 4 kilograms of the ten caraways adding salt and the gelatin of pulpous state, even matter, the degassing, ten caraways that stir are packed into to be sealed in the bottle, adopts the high temperature of 100-120 degree to sterilize, sterilization time is 30 minutes, and warehouse-in becomes finished product then.
Claims (6)
1, a kind of ten-fragrant vegetable sauce is characterized in that: be processed into according to parts by weight by following raw materials: ten caraway 40-100 parts, salt 4-12 part, water 100-150 part, gelatin 0.4-1 part.
2, a kind of preparation method of ten-fragrant vegetable sauce as claimed in claim 1, it is characterized in that: concrete steps are as follows:
The first step: ten fresh caraways are cleaned up,
Second step: ten caraways that will clean up are used the boiling water blanching, pulls out after the kill bacteria,
The 3rd step: ten caraways that will pull out are removed moisture content, shreds,
The 4th step: ten caraways that will shred add ten caraways of water mill pulp,
The 5th step: the ten caraways adding salt and the gelatin of pulpous state are stirred,
The 6th step: ten caraways that will stir are packed into and seal in the bottle, carry out high-temperature sterilization again, become finished product.
3, the preparation method of ten-fragrant vegetable sauce according to claim 2 is characterized in that: in step 1, eluriate with pure water.
4, the preparation method of ten-fragrant vegetable sauce according to claim 2 is characterized in that: in step 4, adopt colloid mill to carry out defibrination.
5, the preparation method of ten-fragrant vegetable sauce according to claim 2 is characterized in that: in step 5, adopt agitator to stir, even matter, the degassing.
6, the preparation method of ten-fragrant vegetable sauce according to claim 2 is characterized in that: in step 6, adopt the high temperature of 100-120 degree to sterilize, sterilization time is 20-50 minute, and warehouse-in becomes finished product then.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006101070967A CN100428892C (en) | 2006-09-25 | 2006-09-25 | Ten-fragrant vegetable sauce and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006101070967A CN100428892C (en) | 2006-09-25 | 2006-09-25 | Ten-fragrant vegetable sauce and its preparing process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1927035A CN1927035A (en) | 2007-03-14 |
| CN100428892C true CN100428892C (en) | 2008-10-29 |
Family
ID=37857289
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006101070967A Expired - Fee Related CN100428892C (en) | 2006-09-25 | 2006-09-25 | Ten-fragrant vegetable sauce and its preparing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100428892C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104490998B (en) * | 2015-01-13 | 2019-06-18 | 安文华 | A kind of Chinese medicine composition and its application |
| CN105124509B (en) * | 2015-07-29 | 2017-11-14 | 周口师范学院 | Ten fragrant liquid flavors and its production method |
| CN108783375A (en) * | 2018-04-08 | 2018-11-13 | 许昌学院 | A kind of baste and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030025948A (en) * | 2003-02-21 | 2003-03-29 | 경상남도(남해전문대학 학장) | Manufacturing method of pickled anchovies with low salt added natural anti-oxidative material |
| CN1557191A (en) * | 2004-02-04 | 2004-12-29 | 颜世芳 | Green aloe vegetables pickled in soy sauce |
| CN1566300A (en) * | 2003-07-09 | 2005-01-19 | 新疆芳香植物科技开发股份有限公司 | Aromatic composition for producing perfume bag and perfume pillow and preparation method thereof |
| CN1827620A (en) * | 2006-04-05 | 2006-09-06 | 辽宁省农业科学院食品与加工研究所 | Process for preparing natural chlorophyll and products thereof with spearmint as raw material |
-
2006
- 2006-09-25 CN CNB2006101070967A patent/CN100428892C/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030025948A (en) * | 2003-02-21 | 2003-03-29 | 경상남도(남해전문대학 학장) | Manufacturing method of pickled anchovies with low salt added natural anti-oxidative material |
| CN1566300A (en) * | 2003-07-09 | 2005-01-19 | 新疆芳香植物科技开发股份有限公司 | Aromatic composition for producing perfume bag and perfume pillow and preparation method thereof |
| CN1557191A (en) * | 2004-02-04 | 2004-12-29 | 颜世芳 | Green aloe vegetables pickled in soy sauce |
| CN1827620A (en) * | 2006-04-05 | 2006-09-06 | 辽宁省农业科学院食品与加工研究所 | Process for preparing natural chlorophyll and products thereof with spearmint as raw material |
Non-Patent Citations (2)
| Title |
|---|
| 欧洲香味蔬菜珍品一览(中). 刘娟.上海调味品，第2期. 2005 |
| 欧洲香味蔬菜珍品一览(中). 刘娟.上海调味品，第2期. 2005 * |
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| Publication number | Publication date |
|---|---|
| CN1927035A (en) | 2007-03-14 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20081029 Termination date: 20091026 |