CN103202418B - Olive paste and preparation technology thereof - Google Patents
Olive paste and preparation technology thereof Download PDFInfo
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- CN103202418B CN103202418B CN201310138682.8A CN201310138682A CN103202418B CN 103202418 B CN103202418 B CN 103202418B CN 201310138682 A CN201310138682 A CN 201310138682A CN 103202418 B CN103202418 B CN 103202418B
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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
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 market is that to take the large leaf mustard of high-quality be main raw material(s), auxiliaryly in batchings such as rapeseed oil, olive, edible salt, potassium sorbates, is made.Have the advantages that to promote appetite, unique flavor, long shelf-life, can make the assistant dish of rice congee, have the multiple eating methods such as companion's steamed rice, companion's noodles, folder steamed bun, cooking.And pulp with olive of the present invention is made olive jam, the auxiliary olive sauce being made in garlic, vanilla, salt, sesame, water, pepper, capsicum, green plum, sucrose, plant wet goods batching is open first for the present invention, can be used as to help equally vegetable edible.
Summary of the invention
Technical scheme to be solved by this invention is: provide a kind of pulp with olive to make olive jam, auxiliary olive sauce and the manufacture craft being 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, consists of: olive jam 80%-88%, head of garlic 2%-5% the raw material of following component and weight percent content, 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%, south ginger 0.5%-1%, salt 1.5%-5%.
A kind of manufacture craft of olive sauce: fresh olive is boiled through the temperature of 90 ℃, meat is got in stoning, with grinding machine and mixer, pulp is stirred and wears into olive jam, olive jam is pressed the percentage by weight of 80%-88%, adding percentage by weight is following batching: head of garlic 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%, south ginger 0.5%-1%, salt 1.5%-5%, after fully stirring evenly with mixer, in mixer, be heated to the temperature of 90-100 ℃, by the temperature of 90-100 ℃, carry out high-temperature sterilization, naturally cooling, enter tank, encapsulation.
Advantage of the present invention is: olive jam of the present invention contains the trace elements such as abundant calcium, fat, volatile oil and potassium, iron, zinc, contains various seasoned foods in batching, forms a not only appetizing but also nutritious olive sauce; The manufacture craft of described olive sauce is simple, is difficult for polluting after the high-temperature sterilization of olive sauce.
The specific embodiment
Embodiment
An olive sauce, is comprised of the raw material of following component and weight percent content: olive jam 85%, the head of garlic 2%, vanilla 0.01%, pepper 0.99%, sesame 2%, capsicum 1%, sugar 1%, oil 1%, green plum 1%, water 2%, southern ginger 1%, salt 3%.
A kind of manufacture craft of olive sauce: fresh olive is boiled through the temperature of 90 ℃, meat is got in stoning, with grinding machine and mixer, pulp is stirred and wears into olive jam, olive jam is pressed 85% percentage by weight, adding percentage by weight is following batching: the head of garlic 2%, vanilla 0.01%, pepper 0.99%, sesame 2%, capsicum 1%, sugar 1%, oil 1%, green plum 1%, water 2%, south ginger 1%, salt 3%, after fully stirring evenly with mixer, in mixer, be heated to the temperature of 90-100 ℃, by the temperature of 90-100 ℃, carry out high-temperature sterilization, naturally cooling, enter tank, encapsulation.
Claims (4)
1. an olive sauce, is characterized in that: the raw material by following component and weight percent content forms: olive jam 80%-88%, head of garlic 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%, south ginger 0.5%-1%, salt 1.5%-5%.
2. olive sauce according to claim 1, is characterized in that: the raw material by following component and weight percent content forms: olive jam 85%, the head of garlic 2%, vanilla 0.01%, pepper 0.99%, sesame 2%, capsicum 1%, sugar 1%, oil 1%, green plum 1%, water 2%, southern ginger 1%, salt 3%.
3. the manufacture craft of an olive sauce, it is characterized in that: fresh olive is boiled through the temperature of 90 ℃, meat is got in stoning, with grinding machine and mixer, pulp is stirred and wears into olive jam, olive jam is pressed the percentage by weight of 80%-88%, adding percentage by weight is following batching: head of garlic 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%, south ginger 0.5%-1%, salt 1.5%-5%, after fully stirring evenly with mixer, in mixer, be heated to the temperature of 90-100 ℃, by the temperature of 90-100 ℃, carry out high-temperature sterilization, naturally cooling, enter tank, encapsulation.
4. the manufacture craft of olive sauce according to claim 3, it is characterized in that: fresh olive is boiled through the temperature of 90 ℃, meat is got in stoning, with grinding machine and mixer, pulp is stirred and wears into olive jam, olive jam is pressed 85% percentage by weight, adding percentage by weight is following batching: the head of garlic 2%, vanilla 0.01%, pepper 0.99%, sesame 2%, capsicum 1%, sugar 1%, oil 1%, green plum 1%, water 2%, south ginger 1%, salt 3%, after fully stirring evenly with mixer, in mixer, be heated to the temperature of 90-100 ℃, by the temperature of 90-100 ℃, carry out high-temperature sterilization, naturally cooling, enter tank, encapsulation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310138682.8A CN103202418B (en) | 2013-04-18 | 2013-04-18 | Olive paste and preparation technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310138682.8A CN103202418B (en) | 2013-04-18 | 2013-04-18 | Olive paste and preparation technology thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103202418A CN103202418A (en) | 2013-07-17 |
| CN103202418B true CN103202418B (en) | 2014-03-26 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310138682.8A Expired - Fee Related CN103202418B (en) | 2013-04-18 | 2013-04-18 | Olive paste and preparation technology thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN103202418B (en) |
Families Citing this family (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222876A (en) * | 2014-10-20 | 2014-12-24 | 哈尔滨派特纳生物科技开发有限公司 | Manufacturing method for olive and green soybean fermented sauce |
| CN105249325A (en) * | 2015-10-10 | 2016-01-20 | 广西陆川县泓源食品有限公司 | Hakka olive pulp processing method |
| CN105433349A (en) * | 2015-11-13 | 2016-03-30 | 广西北部湾珠乡橄榄食品有限公司 | Production technology of olive tapenade for health care and blood pressure reduction |
| CN106889571A (en) * | 2017-02-28 | 2017-06-27 | 浦北县龙腾食品有限公司 | The preparation method of russule olive paste |
| CN107125709A (en) * | 2017-05-27 | 2017-09-05 | 广西北部湾珠乡橄榄食品有限公司 | A kind of seafood olive paste and preparation method thereof |
| CN107348471A (en) * | 2017-08-18 | 2017-11-17 | 浦北县龙腾食品有限公司 | A kind of preparation method of olive meat pulp |
| CN108783348A (en) * | 2017-09-18 | 2018-11-13 | 福建省农业科学院果树研究所 | A kind of preparation method of olive jam |
| CN107897813A (en) * | 2017-11-27 | 2018-04-13 | 茂名市家家食品有限公司 | A kind of dried rhizome of rehmannia olive paste |
| CN107751966A (en) * | 2017-11-27 | 2018-03-06 | 茂名市家家食品有限公司 | A kind of cumquat olive paste and preparation method thereof |
| CN107712836A (en) * | 2017-11-27 | 2018-02-23 | 茂名市家家食品有限公司 | A kind of dried rhizome of rehmannia olive paste and preparation method thereof |
| CN107788474A (en) * | 2017-11-27 | 2018-03-13 | 茂名市家家食品有限公司 | A kind of Momordica grosvenori olive paste |
| CN107897814A (en) * | 2017-11-27 | 2018-04-13 | 茂名市家家食品有限公司 | A kind of Siraitia grosvenorii chrysanthemum olive paste |
| CN107788497A (en) * | 2017-11-27 | 2018-03-13 | 茂名市家家食品有限公司 | A kind of Momordica grosvenori olive paste and preparation method thereof |
| CN107712765A (en) * | 2017-11-27 | 2018-02-23 | 茂名市家家食品有限公司 | A kind of cumquat olive paste |
| CN108740983A (en) * | 2018-05-31 | 2018-11-06 | 浦北县龙腾食品有限公司 | The preparation method of nutritious olive roast pork sauce |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1094046C (en) * | 2000-06-30 | 2002-11-13 | 陈福延 | Paste-style food with weight lossing function, its preparing process and its application |
| CN102389087B (en) * | 2007-12-12 | 2013-10-16 | 章传华 | Healthy food prepared from ren beet and fruit flesh |
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2013
- 2013-04-18 CN CN201310138682.8A patent/CN103202418B/en not_active Expired - Fee Related
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| CN103202418A (en) | 2013-07-17 |
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Granted publication date: 20140326 Termination date: 20190418 |