CN103300271A - Manufacuting method of flavor fruit and vegetable nutritional sauce and flavor fruit and vegetable nutritional sauce manufactured by method - Google Patents
Manufacuting method of flavor fruit and vegetable nutritional sauce and flavor fruit and vegetable nutritional sauce manufactured by method Download PDFInfo
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- CN103300271A CN103300271A CN2013102953093A CN201310295309A CN103300271A CN 103300271 A CN103300271 A CN 103300271A CN 2013102953093 A CN2013102953093 A CN 2013102953093A CN 201310295309 A CN201310295309 A CN 201310295309A CN 103300271 A CN103300271 A CN 103300271A
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Abstract
The invention relates to the field of food, particularly relates to sauce food, and more specifically relates to a manufacturing method of flavor fruit and vegetable nutritional sauce and the flavor fruit and vegetable nutritional sauce manufactured by the method. The flavor fruit and vegetable nutritional sauce with good flavor and rich nutrition is disclosed. By adopting the technical scheme, fresh fruits and vegetables are made into pickles, the requirement for convenient consumption is met, and the problem that the fresh fruits and vegetables are easy to rot is solved. Meanwhile, the pickles are made by adopting a special technological process, are free of any chemical preservative, do not experience a long pickling process, and is harmless to human bodies in long-term consumption. What's more, the disclosed pickles are combined with traditional Chinese medicine extracts and have food therapy effect.
Description
Technical field
The present invention relates to field of food, particularly relate to the sauce based food, more specifically relate to a kind of preparation method of local flavor fruit vegetable nutrient sauce and the local flavor fruit vegetable nutrient sauce of the method preparation.
Background technology
Fruit and vegetable jam is a kind of cooking sauce commonly used or flavouring, also can directly eat as a kind of pickles, reduces the garnishes time.
Adopt of pickles in the market pickled gimmick more, although taste is better, is of low nutritive value, and wherein contains a large amount of nitrite and anticorrisive agent, should not eat for a long time.
Summary of the invention
Main purpose of the present invention is to disclose a kind of raciness, nutritious local flavor fruit vegetable nutrient sauce.
The technical solution used in the present invention is:
1. the preparation method of a local flavor fruit vegetable nutrient sauce may further comprise the steps:
(1) with cleaner or manual with apple, banana, fragrant plant pleasure, red plum, strawberry, pumpkin, clean totally, again in apple, banana, fragrant plant pleasure, red plum, strawberry, pumpkin (2-3): (5-9): (1-2): (2-3): (4-5): after ratio (4-5) is weighed respectively, drop in the pulverizer in the lump and pulverize, sieve, choose that to be refined into 20-30 purpose fruits and vegetables for subsequent use;
(2) respectively according to the following medicinal material of quality such as taking by weighing:
Garden burnet, Radix Glycyrrhizae, peeling Poria cocos, ripe dried rehamnnia root, Radix Angelicae Sinensis, Ligusticum wallichii, the bighead atractylodes rhizome, rhizoma pinellinae praeparata, donkey-hide gelatin, RADIX PAEONIAE ALBA;
In advance medicinal material is processed according to following steps:
Described ripe dried rehamnnia root is after radix rehmanniae recen is cleaned, to mix thoroughly with yellow rice wine, places the food steamer heating to steam to inside and outside black profit, takes out, and airing to crust is most probably done, and drying is cured in section;
Described Radix Angelicae Sinensis goes first reed, after the cleaning, in the liquor more than 40 ° leaching, gets immersion liquid for subsequent use with alcohol concentration;
Described donkey-hide gelatin is smashed to pieces, uses the wheat bran frying;
Except Radix Angelicae Sinensis, other medicinal materials are broken, mixing, decoct, and are after getting decoction liquor and the Radix Angelicae Sinensis immersion liquid mixing, stand-by as liquid;
(3) get ginger, pepper, capsicum, garlic rice, anise, fennel seeds, cassia bark according to (4-5): (2-3): (0.5-1): (4-5): (1-2): (1-2): ratio (1-2) is mixed, pulverize, infusion 0.2-0.5 hour, for subsequent use behind the pulp material;
(4) local flavor fruits and vegetables, liquid are mixed according to the ratio that adds 50ml in the 1000g local flavor fruits and vegetables, moisturizing to mixture is pulpous state, adds taste modulators, mixes to get elementary sauce;
(5) add respectively white granulated sugar, salt, acidity regulator in the elementary sauce that in step (4), obtains, described addition is take elementary sauce weight as 1 listed as parts by weight, white granulated sugar 0.4-0.6 weight portion, salt 0.6-0.9 weight portion, acidity regulator 0.11-0.15 weight portion mixes to get sauce after the seasoning;
(6) sauce after the seasoning is heated to 100 ℃ ~ 105 ℃ and carries out sterilization processing, product cools off naturally after the sterilization, namely gets local flavor fruit vegetable nutrient sauce.
Thereby in diet, have certain antiabortive firm effect, be suitable for pregnant woman.
2. preferably,
Be to use refiner with rotating speed 6000r/min mixing 15-20 minute in the described step (4), get elementary sauce;
Be to mix 2 minutes with rotating speed 10000r/min with refiner in the described step (5), obtain sauce after the seasoning.
3. preferably, acidity regulator is citric acid and/or malic acid in the described step (5).
4. preferably, to be citric acid and malic acid mix according to the mass ratio of 1:1 described acidity regulator; The compound method of described acidity regulator is for being that citric acid and the malic acid of 1:1 is soluble in water with mass ratio, and preparation becomes the acidity regulator of total concentration 10%.
5. preferably, described step also is added with thickener in (4), and described taste modulators adds thickener and/or water after adding as one feels fit, mixes and obtains solid content at the elementary sauce more than 84%.
6. preferably, described thickener be in sodium carboxymethylcellulose, pectin, carragheen or the konjac glucomannan any one or be the mixture of two kinds or three kinds in sodium cellulose glycolate, pectin, carragheen or the konjac glucomannan or four kinds; Be to wait mass ratio to mix between each component in the described mixture.
7. preferably, described thickener is the mixture of sodium cellulose glycolate and pectin; It perhaps is the mixture of sodium cellulose glycolate and carragheen; It perhaps is the mixture of sodium cellulose glycolate and konjac glucomannan.
8. the preparation method of a local flavor fruit vegetable nutrient sauce may further comprise the steps:
(1) with cleaner or manual with apple, banana, fragrant plant pleasure, red plum, strawberry, pumpkin, clean totally, again in apple, banana, fragrant plant pleasure, red plum, strawberry, pumpkin (2-3): (5-9): (1-2): (2-3): (4-5): after ratio (4-5) is weighed respectively, drop in the pulverizer in the lump and pulverize, sieve, choose that to be refined into 20-30 purpose fruits and vegetables for subsequent use;
(2) respectively according to the following medicinal material of quality such as taking by weighing:
Radix Glycyrrhizae, peeling Poria cocos, ripe dried rehamnnia root, Radix Angelicae Sinensis, Ligusticum wallichii, the bighead atractylodes rhizome, rhizoma pinellinae praeparata, ginseng, purple perilla, dried orange peel;
In advance medicinal material is processed according to following steps:
Described ripe dried rehamnnia root is after radix rehmanniae recen is cleaned, to mix thoroughly with yellow rice wine, places the food steamer heating to steam to inside and outside black profit, takes out, and airing to crust is most probably done, and drying is cured in section;
Described Radix Angelicae Sinensis goes first reed, after the cleaning, in the liquor more than 40 ° leaching, gets immersion liquid for subsequent use with alcohol concentration;
Described donkey-hide gelatin is smashed to pieces, uses the wheat bran frying;
Except Radix Angelicae Sinensis, other medicinal materials are broken, mixing, decoct, and are after getting decoction liquor and the Radix Angelicae Sinensis immersion liquid mixing, stand-by as liquid;
(3) get ginger, pepper, capsicum, garlic rice, anise, fennel seeds, cassia bark according to (4-5): (2-3): (0.5-1): (4-5): (1-2): (1-2): ratio (1-2) is mixed, pulverize, infusion 0.2-0.5 hour, for subsequent use behind the pulp material;
(4) local flavor fruits and vegetables, liquid are mixed according to the ratio that adds 50ml in the 1000g local flavor fruits and vegetables, moisturizing to mixture is pulpous state, adds taste modulators, mixes to get elementary sauce;
(5) add respectively white granulated sugar, salt, acidity regulator in the elementary sauce that in step (4), obtains, described addition is take elementary sauce weight as 1 listed as parts by weight, white granulated sugar 0.4-0.6 weight portion, salt 0.6-0.9 weight portion, acidity regulator 0.11-0.15 weight portion mixes to get sauce after the seasoning;
(6) sauce after the seasoning is heated to 100 ℃ ~ 105 ℃ and carries out sterilization processing, product cools off naturally after the sterilization, namely gets local flavor fruit vegetable nutrient sauce.
9. the present invention discloses the local flavor fruit vegetable nutrient sauce that the preparation method according to aforesaid local flavor fruit vegetable nutrient sauce makes.
Adopt technical scheme disclosed by the invention, fresh fruit of vegetables is made into pickles, both satisfied the requirement of instant edible, the problem of having avoided again fresh fruit of vegetables easily to rot.Simultaneously, these pickles adopt special technological process, do not add chemical preservative, and are without a large amount of curing process, edible harmless for a long time.The more important thing is, pickles disclosed by the invention combine Chinese medical extract, have food therapy effect.
The specific embodiment
Embodiment 1
Prepare in accordance with the following methods local flavor fruit vegetable nutrient sauce, may further comprise the steps:
(1) with cleaner or manual with apple, banana, fragrant plant pleasure, red plum, strawberry, pumpkin, clean totally, again in apple, banana, fragrant plant pleasure, red plum, strawberry, pumpkin (2-3): (5-9): (1-2): (2-3): (4-5): after ratio (4-5) is weighed respectively, drop in the pulverizer in the lump and pulverize, sieve, choose that to be refined into 20-30 purpose fruits and vegetables for subsequent use;
(2) respectively according to the following medicinal material of quality such as taking by weighing:
Garden burnet, Radix Glycyrrhizae, peeling Poria cocos, ripe dried rehamnnia root, Radix Angelicae Sinensis, Ligusticum wallichii, the bighead atractylodes rhizome, rhizoma pinellinae praeparata, donkey-hide gelatin, RADIX PAEONIAE ALBA;
In advance medicinal material is processed according to following steps:
Described ripe dried rehamnnia root is after radix rehmanniae recen is cleaned, to mix thoroughly with yellow rice wine, places the food steamer heating to steam to inside and outside black profit, takes out, and airing to crust is most probably done, and drying is cured in section;
Described Radix Angelicae Sinensis goes first reed, after the cleaning, in the liquor more than 40 ° leaching, gets immersion liquid for subsequent use with alcohol concentration;
Described donkey-hide gelatin is smashed to pieces, uses the wheat bran frying;
Except Radix Angelicae Sinensis, other medicinal materials are broken, mixing, decoct, and are after getting decoction liquor and the Radix Angelicae Sinensis immersion liquid mixing, stand-by as liquid;
(3) get ginger, pepper, capsicum, garlic rice, anise, fennel seeds, cassia bark according to (4-5): (2-3): (0.5-1): (4-5): (1-2): (1-2): ratio (1-2) is mixed, pulverize, infusion 0.2-0.5 hour, for subsequent use behind the pulp material;
(4) local flavor fruits and vegetables, liquid are mixed according to the ratio that adds 50ml in the 1000g local flavor fruits and vegetables, moisturizing to mixture is pulpous state, adds taste modulators, mixes to get elementary sauce;
(5) add respectively white granulated sugar, salt, acidity regulator in the elementary sauce that in step (4), obtains, described addition is take elementary sauce weight as 1 listed as parts by weight, white granulated sugar 0.4-0.6 weight portion, salt 0.6-0.9 weight portion, acidity regulator 0.11-0.15 weight portion mixes to get sauce after the seasoning;
(6) sauce after the seasoning is heated to 100 ℃ ~ 105 ℃ and carries out sterilization processing, product cools off naturally after the sterilization, namely gets local flavor fruit vegetable nutrient sauce.
Lee, woman, 35 years old.Gestation appearance in March is muddled vexed in the heart, heaviness of the head with dazzle, and four limbs are heavy, slack off and do not want to hold work, dislike and hear food gas, the symptoms such as waist abdomen pain.
Cooperate edible this local flavor fruit vegetable nutrient sauce symptom of diet to fade away, appetite increases.
Embodiment 2
Prepare in accordance with the following methods local flavor fruit vegetable nutrient sauce, may further comprise the steps:
(1) with cleaner or manual with apple, banana, fragrant plant pleasure, red plum, strawberry, pumpkin, clean totally, again in apple, banana, fragrant plant pleasure, red plum, strawberry, pumpkin (2-3): (5-9): (1-2): (2-3): (4-5): after ratio (4-5) is weighed respectively, drop in the pulverizer in the lump and pulverize, sieve, choose that to be refined into 20-30 purpose fruits and vegetables for subsequent use;
(2) respectively according to the following medicinal material of quality such as taking by weighing:
Garden burnet, Radix Glycyrrhizae, peeling Poria cocos, ripe dried rehamnnia root, Radix Angelicae Sinensis, Ligusticum wallichii, the bighead atractylodes rhizome, rhizoma pinellinae praeparata, donkey-hide gelatin, RADIX PAEONIAE ALBA;
In advance medicinal material is processed according to following steps:
Described ripe dried rehamnnia root is after radix rehmanniae recen is cleaned, to mix thoroughly with yellow rice wine, places the food steamer heating to steam to inside and outside black profit, takes out, and airing to crust is most probably done, and drying is cured in section;
Described Radix Angelicae Sinensis goes first reed, after the cleaning, in the liquor more than 40 ° leaching, gets immersion liquid for subsequent use with alcohol concentration;
Described donkey-hide gelatin is smashed to pieces, uses the wheat bran frying;
Except Radix Angelicae Sinensis, other medicinal materials are broken, mixing, decoct, and are after getting decoction liquor and the Radix Angelicae Sinensis immersion liquid mixing, stand-by as liquid;
(3) get ginger, pepper, capsicum, garlic rice, anise, fennel seeds, cassia bark according to (4-5): (2-3): (0.5-1): (4-5): (1-2): (1-2): ratio (1-2) is mixed, pulverize, infusion 0.2-0.5 hour, for subsequent use behind the pulp material;
(4) local flavor fruits and vegetables, liquid are mixed according to the ratio that adds 50ml in the 1000g local flavor fruits and vegetables, moisturizing to mixture is pulpous state, adds taste modulators, with rotating speed 6000r/min mixing 15-20 minute, gets elementary sauce with refiner;
(5) add respectively white granulated sugar, salt, acidity regulator in the elementary sauce that in step (4), obtains, described addition is take elementary sauce weight as 1 listed as parts by weight, white granulated sugar 0.4-0.6 weight portion, salt 0.6-0.9 weight portion, acidity regulator 0.11-0.15 weight portion, mixed 2 minutes with rotating speed 10000r/min with refiner, obtain sauce after the seasoning;
(6) sauce after the seasoning is heated to 100 ℃ ~ 105 ℃ and carries out sterilization processing, product cools off naturally after the sterilization, namely gets local flavor fruit vegetable nutrient sauce.
The local flavor fruit vegetable nutrient sauce that obtains among the embodiment 1 as sample one, as sample two, is carried out sensory evaluation with the local flavor fruit vegetable nutrient sauce that obtains among the embodiment 2.The sensory evaluation standard is as shown in table 1.
Table 1 sensory evaluation standard
With 100 people, be divided into 2 groups, foretaste respectively, and carry out sensory evaluation according to above-mentioned standards of grading, sample one scoring is 85 minutes, sample two scorings are 95 minutes.
Embodiment 3
On the basis of embodiment or embodiment 2, acidity regulator is citric acid and/or malic acid in the described step (5).
Preferably, to be citric acid and malic acid mix according to the mass ratio of 1:1 described acidity regulator; The compound method of described acidity regulator is for being that citric acid and the malic acid of 1:1 is soluble in water with mass ratio, and preparation becomes the acidity regulator of total concentration 10%.
Foretaste for respectively children, adult, old man, feel that all taste is good.
Embodiment 4
On the basis of embodiment 1 or embodiment 2 or embodiment 3, also be added with thickener in the described step (4) further, described taste modulators adds thickener and/or water after adding as one feels fit, mixes and obtains solid content at the elementary sauce more than 84%.
Preferably, in the present embodiment described thickener be in sodium carboxymethylcellulose, pectin, carragheen or the konjac glucomannan any one or be the mixture of two kinds or three kinds in sodium cellulose glycolate, pectin, carragheen or the konjac glucomannan or four kinds; Be to wait mass ratio to mix between each component in the described mixture.
Preferably, described thickener is the mixture of sodium cellulose glycolate and pectin; It perhaps is the mixture of sodium cellulose glycolate and carragheen; It perhaps is the mixture of sodium cellulose glycolate and konjac glucomannan.
Embodiment 5
A kind of preparation method of local flavor fruit vegetable nutrient sauce may further comprise the steps:
(1) with cleaner or manual with apple, banana, fragrant plant pleasure, red plum, strawberry, pumpkin, clean totally, again in apple, banana, fragrant plant pleasure, red plum, strawberry, pumpkin (2-3): (5-9): (1-2): (2-3): (4-5): after ratio (4-5) is weighed respectively, drop in the pulverizer in the lump and pulverize, sieve, choose that to be refined into 20-30 purpose fruits and vegetables for subsequent use;
(2) respectively according to the following medicinal material of quality such as taking by weighing:
Garden burnet, Radix Glycyrrhizae, peeling Poria cocos, ripe dried rehamnnia root, Radix Angelicae Sinensis, Ligusticum wallichii, the bighead atractylodes rhizome, rhizoma pinellinae praeparata, donkey-hide gelatin, RADIX PAEONIAE ALBA;
In advance medicinal material is processed according to following steps:
Described ripe dried rehamnnia root is after radix rehmanniae recen is cleaned, to mix thoroughly with yellow rice wine, places the food steamer heating to steam to inside and outside black profit, takes out, and airing to crust is most probably done, and drying is cured in section;
Described Radix Angelicae Sinensis goes first reed, after the cleaning, in the liquor more than 40 ° leaching, gets immersion liquid for subsequent use with alcohol concentration;
Described donkey-hide gelatin is smashed to pieces, uses the wheat bran frying;
Except Radix Angelicae Sinensis, other medicinal materials are broken, mixing, decoct, and are after getting decoction liquor and the Radix Angelicae Sinensis immersion liquid mixing, stand-by as liquid;
(3) get ginger, pepper, capsicum, garlic rice, anise, fennel seeds, cassia bark according to (4-5): (2-3): (0.5-1): (4-5): (1-2): (1-2): ratio (1-2) is mixed, pulverize, infusion 0.2-0.5 hour, for subsequent use behind the pulp material;
(4) local flavor fruits and vegetables, liquid are mixed according to the ratio that adds 50ml in the 1000g local flavor fruits and vegetables, moisturizing to mixture is pulpous state, adds taste modulators, mixes to get elementary sauce;
(5) add respectively white granulated sugar, salt, acidity regulator in the elementary sauce that in step (4), obtains, described addition is take elementary sauce weight as 1 listed as parts by weight, white granulated sugar 0.4-0.6 weight portion, salt 0.6-0.9 weight portion, acidity regulator 0.11-0.15 weight portion mixes to get sauce after the seasoning;
(6) sauce after the seasoning is heated to 100 ℃ ~ 105 ℃ and carries out sterilization processing, product cools off naturally after the sterilization, namely gets local flavor fruit vegetable nutrient sauce.
In the present embodiment, we substitute original donkey-hide gelatin and RADIX PAEONIAE ALBA with ginseng, purple perilla and dried orange peel, thereby more are adapted to body void, interventral idol has hypodynia, and the diet gastrointestinal disease patient.
Claims (9)
1. the preparation method of a local flavor fruit vegetable nutrient sauce is characterized in that, may further comprise the steps:
(1) with cleaner or manual with apple, banana, fragrant plant pleasure, red plum, strawberry, pumpkin, clean totally, again in apple, banana, fragrant plant pleasure, red plum, strawberry, pumpkin (2-3): (5-9): (1-2): (2-3): (4-5): after ratio (4-5) is weighed respectively, drop in the pulverizer in the lump and pulverize, sieve, choose that to be refined into 20-30 purpose fruits and vegetables for subsequent use;
(2) respectively according to the following medicinal material of quality such as taking by weighing:
Garden burnet, Radix Glycyrrhizae, peeling Poria cocos, ripe dried rehamnnia root, Radix Angelicae Sinensis, Ligusticum wallichii, the bighead atractylodes rhizome, rhizoma pinellinae praeparata, donkey-hide gelatin, RADIX PAEONIAE ALBA;
In advance medicinal material is processed according to following steps:
Described ripe dried rehamnnia root is after radix rehmanniae recen is cleaned, to mix thoroughly with yellow rice wine, places the food steamer heating to steam to inside and outside black profit, takes out, and airing to crust is most probably done, and drying is cured in section;
Described Radix Angelicae Sinensis goes first reed, after the cleaning, in the liquor more than 40 ° leaching, gets immersion liquid for subsequent use with alcohol concentration;
Described donkey-hide gelatin is smashed to pieces, uses the wheat bran frying;
Except Radix Angelicae Sinensis, other medicinal materials are broken, mixing, decoct, and are after getting decoction liquor and the Radix Angelicae Sinensis immersion liquid mixing, stand-by as liquid;
(3) get ginger, pepper, capsicum, garlic rice, anise, fennel seeds, cassia bark according to (4-5): (2-3): (0.5-1): (4-5): (1-2): (1-2): ratio (1-2) is mixed, pulverize, infusion 0.2-0.5 hour, for subsequent use behind the pulp material;
(4) local flavor fruits and vegetables, liquid are mixed according to the ratio that adds 50ml in the 1000g local flavor fruits and vegetables, moisturizing to mixture is pulpous state, adds taste modulators, mixes to get elementary sauce;
(5) add respectively white granulated sugar, salt, acidity regulator in the elementary sauce that in step (4), obtains, described addition is take elementary sauce weight as 1 listed as parts by weight, white granulated sugar 0.4-0.6 weight portion, salt 0.6-0.9 weight portion, acidity regulator 0.11-0.15 weight portion mixes to get sauce after the seasoning;
(6) sauce after the seasoning is heated to 100 ℃ ~ 105 ℃ and carries out sterilization processing, product cools off naturally after the sterilization, namely gets local flavor fruit vegetable nutrient sauce.
2. the preparation method of described local flavor fruit vegetable nutrient sauce according to claim 1 is characterized in that,
Be to use refiner with rotating speed 6000r/min mixing 15-20 minute in the described step (4), get elementary sauce;
Be to mix 2 minutes with rotating speed 10000r/min with refiner in the described step (5), obtain sauce after the seasoning.
3. the preparation method of local flavor fruit vegetable nutrient sauce according to claim 1 and 2 is characterized in that, acidity regulator is citric acid and/or malic acid in the described step (5).
4. the preparation method of local flavor fruit vegetable nutrient sauce according to claim 3 is characterized in that, to be citric acid and malic acid mix according to the mass ratio of 1:1 described acidity regulator; The compound method of described acidity regulator is for being that citric acid and the malic acid of 1:1 is soluble in water with mass ratio, and preparation becomes the acidity regulator of total concentration 10%.
5. the preparation method of local flavor fruit vegetable nutrient sauce according to claim 1, it is characterized in that, described step also is added with thickener in (4), after described taste modulators adds, add as one feels fit thickener and/or water, mix and obtain solid content at the elementary sauce more than 84%.
6. the preparation method of local flavor fruit vegetable nutrient sauce according to claim 5, it is characterized in that, described thickener be in sodium carboxymethylcellulose, pectin, carragheen or the konjac glucomannan any one or be the mixture of two kinds or three kinds in sodium cellulose glycolate, pectin, carragheen or the konjac glucomannan or four kinds; Be to wait mass ratio to mix between each component in the described mixture.
7. the preparation method of local flavor fruit vegetable nutrient sauce according to claim 6 is characterized in that, described thickener is the mixture of sodium cellulose glycolate and pectin; It perhaps is the mixture of sodium cellulose glycolate and carragheen; It perhaps is the mixture of sodium cellulose glycolate and konjac glucomannan.
8. the preparation method of a local flavor fruit vegetable nutrient sauce is characterized in that, may further comprise the steps:
(1) with cleaner or manual with apple, banana, fragrant plant pleasure, red plum, strawberry, pumpkin, clean totally, again in apple, banana, fragrant plant pleasure, red plum, strawberry, pumpkin (2-3): (5-9): (1-2): (2-3): (4-5): after ratio (4-5) is weighed respectively, drop in the pulverizer in the lump and pulverize, sieve, choose that to be refined into 20-30 purpose fruits and vegetables for subsequent use;
(2) respectively according to the following medicinal material of quality such as taking by weighing:
Radix Glycyrrhizae, peeling Poria cocos, ripe dried rehamnnia root, Radix Angelicae Sinensis, Ligusticum wallichii, the bighead atractylodes rhizome, rhizoma pinellinae praeparata, ginseng, purple perilla, dried orange peel;
In advance medicinal material is processed according to following steps:
Described ripe dried rehamnnia root is after radix rehmanniae recen is cleaned, to mix thoroughly with yellow rice wine, places the food steamer heating to steam to inside and outside black profit, takes out, and airing to crust is most probably done, and drying is cured in section;
Described Radix Angelicae Sinensis goes first reed, after the cleaning, in the liquor more than 40 ° leaching, gets immersion liquid for subsequent use with alcohol concentration;
Described donkey-hide gelatin is smashed to pieces, uses the wheat bran frying;
Except Radix Angelicae Sinensis, other medicinal materials are broken, mixing, decoct, and are after getting decoction liquor and the Radix Angelicae Sinensis immersion liquid mixing, stand-by as liquid;
(3) get ginger, pepper, capsicum, garlic rice, anise, fennel seeds, cassia bark according to (4-5): (2-3): (0.5-1): (4-5): (1-2): (1-2): ratio (1-2) is mixed, pulverize, infusion 0.2-0.5 hour, for subsequent use behind the pulp material;
(4) local flavor fruits and vegetables, liquid are mixed according to the ratio that adds 50ml in the 1000g local flavor fruits and vegetables, moisturizing to mixture is pulpous state, adds taste modulators, mixes to get elementary sauce;
(5) add respectively white granulated sugar, salt, acidity regulator in the elementary sauce that in step (4), obtains, described addition is take elementary sauce weight as 1 listed as parts by weight, white granulated sugar 0.4-0.6 weight portion, salt 0.6-0.9 weight portion, acidity regulator 0.11-0.15 weight portion mixes to get sauce after the seasoning;
(6) sauce after the seasoning is heated to 100 ℃ ~ 105 ℃ and carries out sterilization processing, product cools off naturally after the sterilization, namely gets local flavor fruit vegetable nutrient sauce.
9. the local flavor fruit vegetable nutrient sauce that the preparation method of the described local flavor fruit vegetable nutrient of any one sauce makes in 8 according to claim 1.
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| CN104286615A (en) * | 2014-09-24 | 2015-01-21 | 张豪心 | Apple jam |
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| CN1429499A (en) * | 2001-12-31 | 2003-07-16 | 董兰凤 | Fruit and vegetable paste |
| CN1456091A (en) * | 2002-03-25 | 2003-11-19 | 徐子钧 | Active nuts and fruit and vegetable jam (paste) series and production thereof |
| KR20050078938A (en) * | 2004-02-03 | 2005-08-08 | 강양원 | Manufacturing method of herb fruits sauce |
| KR20120041027A (en) * | 2010-10-20 | 2012-04-30 | 빙기익 | Manufacturing process of a pork cutlet sauce mixed india ink of cuttlefish and pork cutlet sauce using the same |
| CN102008055A (en) * | 2010-12-21 | 2011-04-13 | 南昌大学 | Fruit and vegetable jam and preparation method thereof |
| CN102919813A (en) * | 2012-10-31 | 2013-02-13 | 吉林农业大学 | Low sugar high dietary fiber composite fruit and vegetable paste and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286615A (en) * | 2014-09-24 | 2015-01-21 | 张豪心 | Apple jam |
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| CN103300271B (en) | 2015-08-05 |
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