CN103202418A

CN103202418A - Olive paste and preparation technology thereof

Info

Publication number: CN103202418A
Application number: CN2013101386828A
Authority: CN
Inventors: 杨防
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-04-18
Filing date: 2013-04-18
Publication date: 2013-07-17
Anticipated expiration: 2033-04-18
Also published as: CN103202418B

Abstract

The invention discloses an olive paste and a preparation technology thereof. The olive paste consists of the following raw materials in percentage by weight: 80-88 percent of olive jam, 2-5 percent of garlic bulb, 0.01-0.03 percent of vanilla, 0.99-1.5 percent of pepper, 2-5 percent of sesame, 1-2 percent of hot pepper, 1-3 percent of sugar, 1-3 percent of oil, 1-3 percent of green plum, 1-3 percent of water, 0.5-1 percent of ginger and 1.5-5 percent of salt. The preparation technology comprises the steps of: cooking fresh olive at the temperature of 90 DEG C, removing a core from the fresh olive, taking olive meat, stirring and grinding the olive meat into olive jam by using a grinding machine and a stirrer, adding the raw materials in percentage by weight according to the weight percentage of the olive jam, fully stirring the materials by using the stirrer, performing high temperature disinfection at the temperature of 90-100 DEG C, naturally cooling the olive jam, filling the olive jam into a pot, and packaging the pot. The olive jam contains rich trace elements, such as calcium, potassium, ferrum and zinc; and the olive jam and the raw materials form the olive paste with rich nutrition; and the preparation technology for the olive paste is simple and feasible.

Description

A kind of olive sauce and manufacture craft

Technical field

The present invention relates to a kind of olive sauce and manufacture craft.

Background technology

At present, the olive dish of selling on the market is to be main raw material(s) with the big leaf mustard of high-quality, assists in batchings such as rapeseed oil, olive, edible salt, potassium sorbates to be made.Have the advantages that to promote appetite, unique flavor, long shelf-life, can make the assistant dish of rice congee, multiple eating methods such as companion's steamed rice, companion's noodles, folder steamed bun, cooking are arranged.And pulp with olive of the present invention is made olive jam, and it is then open first for the present invention to assist the olive sauce that is made in garlic, vanilla, salt, sesame, water, pepper, capsicum, green plum, sucrose, plant wet goods batching, can help vegetable edible equally and use.

Summary of the invention

Technical scheme to be solved by this invention is: provide a kind of pulp with olive to make olive jam, assist the olive sauce and the manufacture craft that are made in garlic, vanilla, salt, sesame, water, pepper, capsicum, green plum, sucrose, plant wet goods batching.

The present invention is achieved in that a kind of olive sauce, is made up of the raw material of following component and weight percent content: olive jam 80%-88%, and the head of garlic accounts for 2%-5%, vanilla 0.01%-0.03%, pepper 0.99%-1.5%, sesame 2%-5%, capsicum 1%-2%, sugar 1%-3%, oil 1%-3%, green plum 1%-3%, water 1%-3%, nanmu ginger 0.5%-1%, salt 1.5%-5%.

A kind of manufacture craft of olive sauce: fresh olive is boiled through 90 ℃ temperature, and meat is got in stoning, with grinding machine and mixer pulp is stirred and wears into olive jam, press olive jam and press the percentage by weight of 80%-88%, adding percentage by weight is following batching: the head of garlic accounts for 2%-5%, vanilla 0.01%-0.03%, pepper 0.99%-1.5%, sesame 2%-5%, capsicum 1%-2%, sugared 1%-3%, oily 1%-3%, green plum 1%-3%, water 1%-3%, nanmu ginger 0.5%-1%, salt 1.5%-5%, after fully stirring evenly with mixer, in mixer, be heated to 90-100 ℃ temperature, carry out high-temperature sterilization with 90-100 ℃ temperature, naturally cooling, go into jar, encapsulation.

Advantage of the present invention is: olive jam of the present invention contains trace elements such as abundant calcium, fat, volatile oil and potassium, iron, zinc, contains various seasoned foods in the batching, forms a not only the appetizing but also nutritious olive sauce; The manufacture craft of described olive sauce is simple, is difficult for after the high-temperature sterilization of olive sauce polluting.

The specific embodiment

Embodiment

A kind of olive sauce, be made up of the raw material of following component and weight percent content: olive jam 85%, the head of garlic accounts for 2%, vanilla 0.01%, pepper 0.99%, sesame 2%, capsicum 1%, sugar 1%, oil 1%, green plum 1%, water 2%, nanmu ginger 1%, salt 3%.

A kind of manufacture craft of olive sauce: fresh olive is boiled through 90 ℃ temperature, and meat is got in stoning, with grinding machine and mixer pulp is stirred and wears into olive jam, press olive jam and press 85% percentage by weight, adding percentage by weight is following batching: the head of garlic accounts for 2%, vanilla 0.01%, pepper 0.99%, sesame 2%, capsicum 1%, sugar 1%, oil 1%, green plum 1%, water 2%, nanmu ginger 1%, salt 3%, after fully stirring evenly with mixer, in mixer, be heated to 90-100 ℃ temperature, carry out high-temperature sterilization with 90-100 ℃ temperature, naturally cooling, go into jar, encapsulation.

Claims

1. olive sauce, it is characterized in that: the raw material by following component and weight percent content is formed: olive jam 80%-88%, the head of garlic accounts for 2%-5%, vanilla 0.01%-0.03%, pepper 0.99%-1.5%, sesame 2%-5%, capsicum 1%-2%, sugar 1%-3%, oil 1%-3%, green plum 1%-3%, water 1%-3%, nanmu ginger 0.5%-1%, salt 1.5%-5%.

2. olive sauce according to claim 1, it is characterized in that: the raw material by following component and weight percent content is formed: olive jam 85%, the head of garlic accounts for 2%, vanilla 0.01%, pepper 0.99%, sesame 2%, capsicum 1%, sugar 1%, oil 1%, green plum 1%, water 2%, nanmu ginger 1%, salt 3%.

3. the manufacture craft of an olive sauce, it is characterized in that: fresh olive is boiled through 90 ℃ temperature, meat is got in stoning, with grinding machine and mixer pulp is stirred and to wear into olive jam, olive jam is pressed the percentage by weight of 80%-88%, and adding percentage by weight is following batching: the head of garlic accounts for 2%-5%, vanilla 0.01%-0.03%, pepper 0.99%-1.5%, sesame 2%-5%, capsicum 1%-2%, sugar 1%-3%, oil 1%-3%, green plum 1%-3%, water 1%-3%, nanmu ginger 0.5%-1%, salt 1.5%-5% after fully stirring evenly with mixer, is heated to 90-100 ℃ temperature in mixer, carry out high-temperature sterilization with 90-100 ℃ temperature, naturally jar is gone in cooling, encapsulation.

4. the manufacture craft of olive sauce according to claim 3, it is characterized in that: fresh olive is boiled through 90 ℃ temperature, and meat is got in stoning, with grinding machine and mixer pulp is stirred and to wear into olive jam, press olive jam by 85% percentage by weight, adding percentage by weight is following batching: the head of garlic accounts for 2%, vanilla 0.01%, pepper 0.99%, sesame 2%, capsicum 1%, sugar 1%, oil 1%, green plum 1%, water 2%, nanmu ginger 1%, salt 3% after fully stirring evenly with mixer, is heated to 90-100 ℃ temperature in mixer, carry out high-temperature sterilization with 90-100 ℃ temperature, naturally jar is gone in cooling, encapsulation.