CN102715484A - Fresh litsea cubeba seasoning sauce and making method thereof - Google Patents
Fresh litsea cubeba seasoning sauce and making method thereof Download PDFInfo
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- CN102715484A CN102715484A CN2012102236058A CN201210223605A CN102715484A CN 102715484 A CN102715484 A CN 102715484A CN 2012102236058 A CN2012102236058 A CN 2012102236058A CN 201210223605 A CN201210223605 A CN 201210223605A CN 102715484 A CN102715484 A CN 102715484A
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Abstract
The invention relates to a fresh litsea cubeba seasoning sauce and a making method thereof. The making method comprises the following steps of: firstly respectively making all components, then uniformly mixing the following components in parts by weight: 20-40 parts of litsea cubeba paste, 40-60 parts of green pepper paste, 20-30 parts of garlic paste, 6-8 parts of common salt, 2 parts of white sugar, 1 part of monosodium glutamate and 20-30 parts of cooked rapeseed oil, sliming, filling, sterilizing, cooling and the like. Litsea cubeba fresh fruits are taken as raw materials in the making method disclosed by the invention, and drying is not required, thus the cost is saved, and the emerald green color of a product is further kept; and simultaneously, enzyme inactivation is firstly performed on the litsea cubeba fresh fruits and green pepper, then pulping is performed, and after the materials are mixed, decoction is not required any more, thus energy and processing time are saved, and more importantly, the green color of the product can be kept under the condition of not adding any pigments.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of bright fruit of a cubeb litsea tree tartar sauce and preparation method.
Background technology
The fruit of a cubeb litsea tree (Litsea cubeba) has another name called cubeb litsen tree, Litsea pungens, black Litsea pungens, spiceleaf etc., is the perennial defoliation small arbor of Lauraceae Litsea.Being distributed widely in each provinces and regions on the south the Changjiang river, is one of distinctive spice berry of China.Since 20th century, found the fruit of a cubeb litsea tree sixties, be mainly used in oil expression.Litsea citrate oil becomes one of important foreign trade product of China, and annual production reaches more than 2000 ton, and product is found a good sale in states such as U.S.A, day, English, method.Mainly contain citral (60%～80%), citrene compositions such as (15%) in the fruit of a cubeb litsea tree; Has strong citrus scented; Not only can be used for the production of daily chemical products such as the cosmetics of super quality, perfumed soap, and the litsea citrate oil that from the fruit of a cubeb litsea tree, extracts has had on a small quantity and has sold in market as edible flavouring oil.But fruit of a cubeb litsea tree fresh fruit directly as flavoring only produce 7, August, place of production resident with its smash to pieces the back use as flavoring.The product that does not also directly use fruit of a cubeb litsea tree fresh fruit as raw-food material does not at present have suitability for industrialized production, is deployed into the launch of tartar sauce.Therefore, develop the market vacancy that the full fruit of bright fruit of a cubeb litsea tree tartar sauce can be filled up this respect, have bigger application prospect.
Summary of the invention
In view of this, the object of the present invention is to provide a kind of bright fruit of a cubeb litsea tree tartar sauce and preparation method.This method is the development of raw materials tartar sauce to the situation that does not have the supply of fruit of a cubeb litsea tree tartar sauce in the market with the full fruit of the fresh fruit of a cubeb litsea tree with peculiar flavour, improves the added value of the fruit of a cubeb litsea tree.
Bright fruit of a cubeb litsea tree tartar sauce of the present invention is made up of the following component of mass fraction:
20～40 parts in fruit of a cubeb litsea tree slurry, 40～60 parts in green capsicum slurry, 20～30 parts in garlic slurry, 6～8 parts of salt, 2 parts of white sugar, 1 part of monosodium glutamate, 20～30 parts of ripe rapeseed oils.
Bright fruit of a cubeb litsea tree tartar sauce preparation method of the present invention, realize through the following step successively:
(1) fruit of a cubeb litsea tree fresh fruit is cleaned with clear water, putting into the quality of boiling is 0.1%～0.3% sodium bicarbonate aqueous solution than concentration, and 100 ℃ are boiled after 5 ~ 8 minutes and pull out, are broken into pulpous state with electronic mill, the fruit of a cubeb litsea tree is starched;
(2) with green capsicum remove the base of a fruit, clean, chopping, putting into the quality of boiling is 0.1%～0.3% sodium bicarbonate aqueous solution than concentration, 100 ℃ are boiled and killed enzyme in 3 ~ 6 minutes, pull out, are broken into pulpous state with electronic mill, green capsicum is starched;
(3) with garlic peeling, chopping, put into 100 ℃ of boiling water and boil 2 ~ 5 minutes enzymes extremely, pull out, be broken into pulpous state with electronic mill, get the garlic slurry;
(4) Semen Lactucae sativae rusting is ripe, cool off subsequent use;
(5) by above-mentioned mass fraction with fruit of a cubeb litsea tree slurry, green capsicum slurry, garlic slurry, salt, white sugar, monosodium glutamate with ripe rapeseed oil mixes and through the colloid mill grain refined, be filled into bottle, seal;
(6) fruit of a cubeb litsea tree tartar sauce after will sealing is put into boiling water, and 100 ℃ are boiled sterilization in 8～10 minutes, takes out the flowing water cooling and promptly gets bright fruit of a cubeb litsea tree tartar sauce finished product.
Advantage of the present invention is: use fruit of a cubeb litsea tree fresh fruit to be raw material, need not be drying, and not only practice thrift cost but also can keep product to be emerald green; Simultaneously, fruit of a cubeb litsea tree fresh fruit, green capsicum are killed enzyme earlier pull an oar then, no longer need boil after the mixing of materials, not only energy savings and process time, the more important thing is under the condition of not adding any pigment, to keep product to be green.Do not add food additives such as any artificial color, anticorrisive agent in the product of the present invention, do not contain trans-fatty acid yet.
The specific embodiment
In order to make the object of the invention, technical scheme and advantage clearer, carry out detailed description in the face of the preferred embodiments of the present invention down.
Embodiment 1
Select color and luster, fruit of a cubeb litsea tree fresh fruit that hardness is close, use the clear water rinsing, remove foreign material such as grass roots, silt; Simultaneously, water preparation quality is 0.3% sodium bicarbonate solution than concentration and is heated to boiling, drops into the fruit of a cubeb litsea tree fresh fruit (fruit of a cubeb litsea tree fresh fruit of cleaning: sodium bicarbonate aqueous solution mass ratio 1:2); Pick up counting after the boiling once more, boiled 5 minutes, pull out; Be broken into pulpous state with electronic mill, get fruit of a cubeb litsea tree slurry;
Select that color and luster is bud green, meat is thick, seed is few, no rotten, two outstanding twigs of the chaste tree kind green capsicum of peppery, the blue or green fragrance of flavor, remove the base of a fruit, clean, be cut into as the nail cover big or small; The quality of putting into boiling is (green capsicum: more than the sodium bicarbonate aqueous solution mass ratio 1:2) in 0.2% the sodium bicarbonate aqueous solution than concentration; Pick up counting after the boiling once more, boil and killed enzyme in 5 minutes, pull out; Be broken into pulpous state with electronic mill, obtain the green capsicum slurry;
Garlic peeling, chopping are put into (garlic: quality is than more than the 1:2) in the boiling water, pick up counting after the boiling once more, boil and kill enzyme in 4 minutes, pull out, are broken into pulpous state with electronic mill, get the garlic slurry;
Pot is burnt heat, pour Semen Lactucae sativae oil into, burn till the Mao Qingyan, cool off subsequent use;
Take by weighing 20 kilograms in fruit of a cubeb litsea tree slurry, 60 kilograms in green capsicum slurry, 20 kilograms in garlic slurry, 6 kilograms of salt, 2 kilograms of white sugar, 1 kilogram of monosodium glutamate, 20 kilograms of ripe rapeseed oils, above-mentioned material is even in stirrer for mixing, cross the colloid mill grain refined then, quantitatively bottling, 250g/ bottle;
Water in the sterilization machine is heated to boiling, puts into the fruit of a cubeb litsea tree tartar sauce of bottling, water picks up counting after seething with excitement once more, boils sterilization in 10 minutes, takes out, and in circulating water, cools off, and takes out, and dries, and is labelled.
Can preserve 18 months under this product room temperature.
The sub-products obtained therefrom of present embodiment has certain fruit of a cubeb litsea tree fragrance and pungent, and taste is softer, and color is emerald green, is dense thick sauce shape, uniform and smooth, and salinity is suitable, can be used for dipping in steamed bun, mutton cubes roasted on a skewer, halogen meat etc.
Embodiment 2
Select color and luster, fruit of a cubeb litsea tree fresh fruit that hardness is close, use the clear water rinsing, remove foreign material such as grass roots, silt; Simultaneously, water preparation quality is 0.2% sodium bicarbonate solution than concentration and is heated to boiling, drops into the fruit of a cubeb litsea tree fresh fruit (fruit of a cubeb litsea tree fresh fruit of cleaning: sodium bicarbonate aqueous solution mass ratio 1:2); Pick up counting after the boiling once more, boiled 6 minutes, pull out; Be broken into pulpous state with electronic mill, get fruit of a cubeb litsea tree slurry;
Select that color and luster is bud green, meat is thick, seed is few, no rotten, two outstanding twigs of the chaste tree kind green capsicum of peppery, the blue or green fragrance of flavor, remove the base of a fruit, clean, be cut into as the nail cover big or small; The quality of putting into boiling is (green capsicum: more than the sodium bicarbonate aqueous solution mass ratio 1:2) in 0.3% the sodium bicarbonate aqueous solution than concentration; Pick up counting after the boiling once more, boil and killed enzyme in 3 minutes, pull out; Be broken into pulpous state with electronic mill, obtain the green capsicum slurry;
Garlic peeling, chopping are put into (garlic: quality is than more than the 1:2) in the boiling water, pick up counting after the boiling once more, boil and kill enzyme in 5 minutes, pull out, are broken into pulpous state with electronic mill, get the garlic slurry;
Pot is burnt heat, pour Semen Lactucae sativae oil into, burn till the Mao Qingyan, cool off subsequent use;
Take by weighing 30 kilograms in fruit of a cubeb litsea tree slurry, 40 kilograms in green capsicum slurry, 30 kilograms in garlic slurry, 7 kilograms of salt, 2 kilograms of white sugar, 1 kilogram of monosodium glutamate, 25 kilograms of ripe rapeseed oils, above-mentioned material is even in stirrer for mixing, cross the colloid mill refinement then, quantitatively bottling, 250g/ bottle;
Water in the sterilization machine is heated to boiling, puts into the fruit of a cubeb litsea tree tartar sauce of bottling, water picks up counting after seething with excitement once more, boils sterilization in 8 minutes, takes out, and in circulating water, cools off, and takes out, and dries, and is labelled.
Can preserve 18 months under this product room temperature.
The sub-products obtained therefrom of present embodiment has tangible fruit of a cubeb litsea tree fragrance and pungent, and taste stimulates, and color is emerald green, is dense thick sauce shape, uniform and smooth, and salinity is suitable, can be used as flavorings such as mutton cubes roasted on a skewer, cold vegetable dish in sauce, Steamed fish, steamed spareribs.
Embodiment 3
Select color and luster, fruit of a cubeb litsea tree fresh fruit that hardness is close, use the clear water rinsing, remove foreign material such as grass roots, silt; Simultaneously, water preparation quality is 0.1% sodium bicarbonate solution than concentration and is heated to boiling, drops into the fruit of a cubeb litsea tree fresh fruit (fruit of a cubeb litsea tree fresh fruit of cleaning: sodium bicarbonate aqueous solution mass ratio 1:2); Pick up counting after the boiling once more, boiled 8 minutes, pull out; Be broken into pulpous state with electronic mill, get fruit of a cubeb litsea tree slurry;
Select that color and luster is bud green, meat is thick, seed is few, no rotten, outstanding green capsicum two twigs of the chaste tree kinds of peppery, the blue or green fragrance of flavor, remove the base of a fruit, clean, be cut into as the nail cover big or small; The quality of putting into boiling is (green capsicum: more than the sodium bicarbonate aqueous solution mass ratio 1:2) in 0.1% the sodium bicarbonate aqueous solution than concentration; Pick up counting after the boiling once more, boil and killed enzyme in 6 minutes, pull out; Be broken into pulpous state with electronic mill, obtain the green capsicum slurry;
Garlic peeling, chopping are put into (garlic: quality is than more than the 1:2) in the boiling water, pick up counting after the boiling once more, boil and kill enzyme in 2 minutes, pull out, are broken into pulpous state with electronic mill, get the garlic slurry;
Pot is burnt heat, pour Semen Lactucae sativae oil into, burn till the Mao Qingyan, cool off subsequent use;
Take by weighing 40 kilograms in fruit of a cubeb litsea tree slurry, 45 kilograms in green capsicum slurry, 25 kilograms in garlic slurry, 8 kilograms of salt, 2 kilograms of white sugar, 1 kilogram of monosodium glutamate, 30 kilograms of ripe rapeseed oils, above-mentioned material is even in stirrer for mixing, cross the colloid mill refinement then, quantitatively bottling, 250g/ bottle;
Water in the sterilization machine is heated to boiling, puts into the fruit of a cubeb litsea tree tartar sauce of bottling, water picks up counting after seething with excitement once more, boils sterilization in 9 minutes, takes out, and in circulating water, cools off, and takes out, and dries, and is labelled.
Can preserve 18 months under this product room temperature.
The sub-products obtained therefrom of present embodiment has very strong fruit of a cubeb litsea tree fragrance and pungent, is suitable for the heavier consumer of taste, and the color of product is emerald green, is dense thick sauce shape, uniform and smooth, salinity is suitable, can be used as dip in sauce, cold vegetable dish in sauce seasoning, noodles served with soy sauce, sesame butter, etc., etc. use.
Need to prove; Above examples of implementation only are used to explain the present invention and application process and are unrestricted; Although through invention has been described with reference to the preferred embodiments of the present invention; But those of ordinary skill in the art should be appreciated that and can make various changes to it in form with on the details, and the spirit and scope of the present invention that do not depart from appended claims and limited.
Claims (2)
1. bright fruit of a cubeb litsea tree tartar sauce is characterized in that being made up of the following component of mass fraction:
20～40 parts in fruit of a cubeb litsea tree slurry, 40～60 parts in green capsicum slurry, 20～30 parts in garlic slurry, 6～8 parts of salt, 2 parts of white sugar, 1 part of monosodium glutamate, 20～30 parts of ripe rapeseed oils.
2. the preparation method of the said bright fruit of a cubeb litsea tree tartar sauce of claim 1 is characterized in that realizing through the following step successively:
(1) fruit of a cubeb litsea tree fresh fruit is cleaned with clear water, putting into the quality of boiling is 0.1%～0.3% sodium bicarbonate aqueous solution than concentration, and 100 ℃ are boiled after 5 ~ 8 minutes and pull out, are broken into pulpous state with electronic mill, the fruit of a cubeb litsea tree is starched;
(2) with green capsicum remove the base of a fruit, clean, chopping, putting into the quality of boiling is 0.1%～0.3% sodium bicarbonate aqueous solution than concentration, 100 ℃ are boiled and killed enzyme in 3 ~ 6 minutes, pull out, are broken into pulpous state with electronic mill, green capsicum is starched;
(3) with garlic peeling, chopping, put into 100 ℃ of boiling water and boil 2 ~ 5 minutes enzymes extremely, pull out, be broken into pulpous state with electronic mill, get the garlic slurry;
(4) Semen Lactucae sativae rusting is ripe, cool off subsequent use;
(5) by above-mentioned mass fraction with fruit of a cubeb litsea tree slurry, green capsicum slurry, garlic slurry, salt, white sugar, monosodium glutamate with ripe rapeseed oil mixes and through the colloid mill grain refined, be filled into bottle, seal;
(6) fruit of a cubeb litsea tree tartar sauce after will sealing is put into boiling water, and 100 ℃ are boiled sterilization in 8～10 minutes, takes out the flowing water cooling and promptly gets bright fruit of a cubeb litsea tree tartar sauce finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102236058A CN102715484A (en) | 2012-07-02 | 2012-07-02 | Fresh litsea cubeba seasoning sauce and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012102236058A CN102715484A (en) | 2012-07-02 | 2012-07-02 | Fresh litsea cubeba seasoning sauce and making method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104686967A (en) * | 2014-12-01 | 2015-06-10 | 普洱勐野江农业食品开发有限公司 | Preparation method of litse cubeb sauce |
| CN107440074A (en) * | 2017-08-31 | 2017-12-08 | 谌伟崖 | Fruit of a cubeb litsea tree sauce and its production technology |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1389144A (en) * | 2002-07-26 | 2003-01-08 | 冯永国 | Green bean jam and its production process |
| CN102334677A (en) * | 2010-07-16 | 2012-02-01 | 恩施济源药业科技开发有限公司 | Food containing litsea cubeba |
-
2012
- 2012-07-02 CN CN2012102236058A patent/CN102715484A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1389144A (en) * | 2002-07-26 | 2003-01-08 | 冯永国 | Green bean jam and its production process |
| CN102334677A (en) * | 2010-07-16 | 2012-02-01 | 恩施济源药业科技开发有限公司 | Food containing litsea cubeba |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104686967A (en) * | 2014-12-01 | 2015-06-10 | 普洱勐野江农业食品开发有限公司 | Preparation method of litse cubeb sauce |
| CN107440074A (en) * | 2017-08-31 | 2017-12-08 | 谌伟崖 | Fruit of a cubeb litsea tree sauce and its production technology |
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Application publication date: 20121010 |