CN103300271B - Local flavor fruit vegetable nutrient sauce prepared by a kind of preparation method of local flavor fruit vegetable nutrient sauce and the method - Google Patents
Local flavor fruit vegetable nutrient sauce prepared by a kind of preparation method of local flavor fruit vegetable nutrient sauce and the method Download PDFInfo
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- CN103300271B CN103300271B CN201310295309.3A CN201310295309A CN103300271B CN 103300271 B CN103300271 B CN 103300271B CN 201310295309 A CN201310295309 A CN 201310295309A CN 103300271 B CN103300271 B CN 103300271B
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Abstract
The present invention relates to field of food, particularly relate to sauce based food, more specifically relate to local flavor fruit vegetable nutrient sauce prepared by a kind of preparation method of local flavor fruit vegetable nutrient sauce and the method.Main purpose of the present invention is openly a kind of raciness, nutritious local flavor fruit vegetable nutrient sauce.Adopt technical scheme disclosed by the invention, fresh fruit of vegetables is made into pickles, both met the requirement of instant edible, turn avoid the problem that fresh fruit of vegetables easily rots.Meanwhile, these pickles adopt special technological process, do not add chemical preservative, without a large amount of curing process, long-term edible harmless.The more important thing is, pickles disclosed by the invention combine Chinese medical extract, have food therapy effect.
Description
Technical field
The present invention relates to field of food, particularly relate to sauce based food, more specifically relate to local flavor fruit vegetable nutrient sauce prepared by a kind of preparation method of local flavor fruit vegetable nutrient sauce and the method.
Background technology
Fruit and vegetable jam is a kind of conventional cooking sauce or flavouring, also can directly eat as a kind of pickles, reduces the garnishes time.
Gimmick is pickled in the many employings of pickles in the market, although taste is better, is of low nutritive value, and wherein containing 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 openly a kind of raciness, nutritious local flavor fruit vegetable nutrient sauce.
The technical solution used in the present invention is:
1. a preparation method for local flavor fruit vegetable nutrient sauce, comprises the following steps:
(1) with cleaner or manual by 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 the ratio of (4-5) is weighed respectively, drop in pulverizer in the lump and pulverize, sieve, choose that to be refined into 20-30 object fruits and vegetables for subsequent use;
(2) respectively according to the following medicinal material of quality such as taking:
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, after being cleaned by radix rehmanniae recen, is mixed thoroughly with yellow rice wine, and be placed in food steamer heating and steam to inside and outside black profit, take out, airing is most probably dry to crust, and section, cures drying;
Described Radix Angelicae Sinensis first goes reed, and after cleaning, with the white wine leaching of alcohol concentration more than 40 °, it is for subsequent use to get immersion liquid;
Described donkey-hide gelatin is smashed to pieces, uses wheat bran frying;
Except Radix Angelicae Sinensis, other medicinal materials are broken, mixing, decoct, and get after decoction liquor mixes with Radix Angelicae Sinensis immersion liquid, stand-by as liquid;
(3) ginger, pepper, capsicum, garlic rice, anise, fennel seeds, cassia bark is got according to (4-5): (2-3): (0.5-1): (4-5): (1-2): (1-2): the ratio mixing of (1-2), pulverize, infusion 0.2-0.5 hour, for subsequent use after pulp material;
(4) local flavor fruits and vegetables, liquid are mixed according to the ratio adding 50ml in 1000g local flavor fruits and vegetables, moisturizing to mixture is pulpous state, adds taste modulators, mixes to obtain elementary sauce;
(5) white granulated sugar, salt, acidity regulator is added respectively in the elementary sauce obtained in step (4), described addition is 1 listed as parts by weight with elementary sauce 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 obtain sauce after seasoning;
(6) sauce after seasoning is heated to 100 DEG C ~ 105 DEG C and carries out sterilization processing, after sterilization, product cools naturally, obtains local flavor fruit vegetable nutrient sauce.
Thus in diet, there is certain antiabortive firm effect, be suitable for pregnant woman.
2. preferably,
Be use refiner with rotating speed 6000r/min mixing 15-20 minute in described step (4), obtain elementary sauce;
Be mix 2 minutes with refiner with rotating speed 10000r/min in described step (5), obtain sauce after seasoning.
3. preferably, in described step (5), acidity regulator is citric acid and/or malic acid.
4. preferably, described acidity regulator is that citric acid and malic acid mix according to the mass ratio of 1:1; The compound method of described acidity regulator is be that the citric acid of 1:1 and malic acid are soluble in water by mass ratio, and preparation becomes the acidity regulator of total concentration 10%.
5. preferably, described step is also added with thickener in (4), after described taste modulators adds, considers and adds thickener and/or water, mixes and obtains the elementary sauce of solid content more than 84%.
6. preferably, described thickener be in sodium carboxymethylcellulose, pectin, carragheen or konjac glucomannan any one or be the mixture of two kinds or three kinds in sodium cellulose glycolate, pectin, carragheen or konjac glucomannan or four kinds; Be wait mass ratio mixing between each component in described mixture.
7. preferably, described thickener is the mixture of sodium cellulose glycolate and pectin; Or be the mixture of sodium cellulose glycolate and carragheen; Or be the mixture of sodium cellulose glycolate and konjac glucomannan.
8. a preparation method for local flavor fruit vegetable nutrient sauce, comprises the following steps:
(1) with cleaner or manual by 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 the ratio of (4-5) is weighed respectively, drop in pulverizer in the lump and pulverize, sieve, choose that to be refined into 20-30 object fruits and vegetables for subsequent use;
(2) respectively according to the following medicinal material of quality such as taking:
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, after being cleaned by radix rehmanniae recen, is mixed thoroughly with yellow rice wine, and be placed in food steamer heating and steam to inside and outside black profit, take out, airing is most probably dry to crust, and section, cures drying;
Described Radix Angelicae Sinensis first goes reed, and after cleaning, with the white wine leaching of alcohol concentration more than 40 °, it is for subsequent use to get immersion liquid;
Described donkey-hide gelatin is smashed to pieces, uses wheat bran frying;
Except Radix Angelicae Sinensis, other medicinal materials are broken, mixing, decoct, and get after decoction liquor mixes with Radix Angelicae Sinensis immersion liquid, stand-by as liquid;
(3) ginger, pepper, capsicum, garlic rice, anise, fennel seeds, cassia bark is got according to (4-5): (2-3): (0.5-1): (4-5): (1-2): (1-2): the ratio mixing of (1-2), pulverize, infusion 0.2-0.5 hour, for subsequent use after pulp material;
(4) local flavor fruits and vegetables, liquid are mixed according to the ratio adding 50ml in 1000g local flavor fruits and vegetables, moisturizing to mixture is pulpous state, adds taste modulators, mixes to obtain elementary sauce;
(5) white granulated sugar, salt, acidity regulator is added respectively in the elementary sauce obtained in step (4), described addition is 1 listed as parts by weight with elementary sauce 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 obtain sauce after seasoning;
(6) sauce after seasoning is heated to 100 DEG C ~ 105 DEG C and carries out sterilization processing, after sterilization, product cools naturally, obtains local flavor fruit vegetable nutrient sauce.
9. the present invention discloses the local flavor fruit vegetable nutrient sauce obtained according to the preparation method of aforesaid local flavor fruit vegetable nutrient sauce.
Adopt technical scheme disclosed by the invention, fresh fruit of vegetables is made into pickles, both met the requirement of instant edible, turn avoid the problem that fresh fruit of vegetables easily rots.Meanwhile, these pickles adopt special technological process, do not add chemical preservative, without a large amount of curing process, long-term edible harmless.The more important thing is, pickles disclosed by the invention combine Chinese medical extract, have food therapy effect.
Detailed description of the invention
Embodiment 1
Prepare local flavor fruit vegetable nutrient sauce in accordance with the following methods, comprise the following steps:
(1) with cleaner or manual by 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 the ratio of (4-5) is weighed respectively, drop in pulverizer in the lump and pulverize, sieve, choose that to be refined into 20-30 object fruits and vegetables for subsequent use;
(2) respectively according to the following medicinal material of quality such as taking:
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, after being cleaned by radix rehmanniae recen, is mixed thoroughly with yellow rice wine, and be placed in food steamer heating and steam to inside and outside black profit, take out, airing is most probably dry to crust, and section, cures drying;
Described Radix Angelicae Sinensis first goes reed, and after cleaning, with the white wine leaching of alcohol concentration more than 40 °, it is for subsequent use to get immersion liquid;
Described donkey-hide gelatin is smashed to pieces, uses wheat bran frying;
Except Radix Angelicae Sinensis, other medicinal materials are broken, mixing, decoct, and get after decoction liquor mixes with Radix Angelicae Sinensis immersion liquid, stand-by as liquid;
(3) ginger, pepper, capsicum, garlic rice, anise, fennel seeds, cassia bark is got according to (4-5): (2-3): (0.5-1): (4-5): (1-2): (1-2): the ratio mixing of (1-2), pulverize, infusion 0.2-0.5 hour, for subsequent use after pulp material;
(4) local flavor fruits and vegetables, liquid are mixed according to the ratio adding 50ml in 1000g local flavor fruits and vegetables, moisturizing to mixture is pulpous state, adds taste modulators, mixes to obtain elementary sauce;
(5) white granulated sugar, salt, acidity regulator is added respectively in the elementary sauce obtained in step (4), described addition is 1 listed as parts by weight with elementary sauce 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 obtain sauce after seasoning;
(6) sauce after seasoning is heated to 100 DEG C ~ 105 DEG C and carries out sterilization processing, after sterilization, product cools naturally, obtains local flavor fruit vegetable nutrient sauce.
Lee, female, 35 years old.Gestation occurs muddled vexed in the heart March, heaviness of the head with dazzle, and four limbs are heavy, slack not for holding work, dislikes and hears food gas, the symptoms such as waist abdomen pain.
Coordinate diet to eat this local flavor fruit vegetable nutrient sauce symptom to fade away, appetite increases.
Embodiment 2
Prepare local flavor fruit vegetable nutrient sauce in accordance with the following methods, comprise the following steps:
(1) with cleaner or manual by 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 the ratio of (4-5) is weighed respectively, drop in pulverizer in the lump and pulverize, sieve, choose that to be refined into 20-30 object fruits and vegetables for subsequent use;
(2) respectively according to the following medicinal material of quality such as taking:
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, after being cleaned by radix rehmanniae recen, is mixed thoroughly with yellow rice wine, and be placed in food steamer heating and steam to inside and outside black profit, take out, airing is most probably dry to crust, and section, cures drying;
Described Radix Angelicae Sinensis first goes reed, and after cleaning, with the white wine leaching of alcohol concentration more than 40 °, it is for subsequent use to get immersion liquid;
Described donkey-hide gelatin is smashed to pieces, uses wheat bran frying;
Except Radix Angelicae Sinensis, other medicinal materials are broken, mixing, decoct, and get after decoction liquor mixes with Radix Angelicae Sinensis immersion liquid, stand-by as liquid;
(3) ginger, pepper, capsicum, garlic rice, anise, fennel seeds, cassia bark is got according to (4-5): (2-3): (0.5-1): (4-5): (1-2): (1-2): the ratio mixing of (1-2), pulverize, infusion 0.2-0.5 hour, for subsequent use after pulp material;
(4) local flavor fruits and vegetables, liquid are mixed according to the ratio adding 50ml in 1000g local flavor fruits and vegetables, moisturizing to mixture is pulpous state, adds taste modulators, with refiner with rotating speed 6000r/min mixing 15-20 minute, obtains elementary sauce;
(5) white granulated sugar, salt, acidity regulator is added respectively in the elementary sauce obtained in step (4), described addition is 1 listed as parts by weight with elementary sauce 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, mix 2 minutes with refiner with rotating speed 10000r/min, obtain sauce after seasoning;
(6) sauce after seasoning is heated to 100 DEG C ~ 105 DEG C and carries out sterilization processing, after sterilization, product cools naturally, obtains local flavor fruit vegetable nutrient sauce.
Using the local flavor fruit vegetable nutrient sauce that obtains in embodiment 1 as sample one, using the local flavor fruit vegetable nutrient sauce that obtains in embodiment 2 as sample two, carry out sensory evaluation.Sensory evaluation standard is as shown in table 1.
Table 1 sensory evaluation standard
By 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 points, and sample two scoring is 95 points.
Embodiment 3
On the basis of embodiment or embodiment 2, in described step (5), acidity regulator is citric acid and/or malic acid.
Preferably, described acidity regulator is that citric acid and malic acid mix according to the mass ratio of 1:1; The compound method of described acidity regulator is be that the citric acid of 1:1 and malic acid are soluble in water by mass ratio, and preparation becomes the acidity regulator of total concentration 10%.
Foretaste to respectively children, adult, old man, all feel that taste is good.
Embodiment 4
On the basis of embodiment 1 or embodiment 2 or embodiment 3, also thickener is added with further in described step (4), after described taste modulators adds, consider and add thickener and/or water, mix and obtain the elementary sauce of solid content more than 84%.
Preferably, in the present embodiment described thickener be in sodium carboxymethylcellulose, pectin, carragheen or konjac glucomannan any one or be the mixture of two kinds or three kinds in sodium cellulose glycolate, pectin, carragheen or konjac glucomannan or four kinds; Be wait mass ratio mixing between each component in described mixture.
Preferably, described thickener is the mixture of sodium cellulose glycolate and pectin; Or be the mixture of sodium cellulose glycolate and carragheen; Or be the mixture of sodium cellulose glycolate and konjac glucomannan.
Embodiment 5
A preparation method for local flavor fruit vegetable nutrient sauce, comprises the following steps:
(1) with cleaner or manual by 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 the ratio of (4-5) is weighed respectively, drop in pulverizer in the lump and pulverize, sieve, choose that to be refined into 20-30 object fruits and vegetables for subsequent use;
(2) respectively according to the following medicinal material of quality such as taking:
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, after being cleaned by radix rehmanniae recen, is mixed thoroughly with yellow rice wine, and be placed in food steamer heating and steam to inside and outside black profit, take out, airing is most probably dry to crust, and section, cures drying;
Described Radix Angelicae Sinensis first goes reed, and after cleaning, with the white wine leaching of alcohol concentration more than 40 °, it is for subsequent use to get immersion liquid;
Described donkey-hide gelatin is smashed to pieces, uses wheat bran frying;
Except Radix Angelicae Sinensis, other medicinal materials are broken, mixing, decoct, and get after decoction liquor mixes with Radix Angelicae Sinensis immersion liquid, stand-by as liquid;
(3) ginger, pepper, capsicum, garlic rice, anise, fennel seeds, cassia bark is got according to (4-5): (2-3): (0.5-1): (4-5): (1-2): (1-2): the ratio mixing of (1-2), pulverize, infusion 0.2-0.5 hour, for subsequent use after pulp material;
(4) local flavor fruits and vegetables, liquid are mixed according to the ratio adding 50ml in 1000g local flavor fruits and vegetables, moisturizing to mixture is pulpous state, adds taste modulators, mixes to obtain elementary sauce;
(5) white granulated sugar, salt, acidity regulator is added respectively in the elementary sauce obtained in step (4), described addition is 1 listed as parts by weight with elementary sauce 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 obtain sauce after seasoning;
(6) sauce after seasoning is heated to 100 DEG C ~ 105 DEG C and carries out sterilization processing, after sterilization, product cools naturally, obtains 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, thus be more adapted to body void, interventral idol has hypodynia, and diet gastrointestinal disease patient.
Claims (9)
1. a preparation method for local flavor fruit vegetable nutrient sauce, is characterized in that, comprises the following steps:
(1) with cleaner or manual by apple, banana, fragrant plant pleasure, red plum, strawberry, pumpkin, clean totally, after weighing respectively in the ratio of apple, banana, fragrant plant pleasure, red plum, strawberry, pumpkin 2-3:5-9:1-2:2-3:4-5:4-5 again, drop in pulverizer in the lump and pulverize, sieve, choose that to be refined into 20-30 object fruits and vegetables for subsequent use;
(2) respectively according to the following medicinal material of quality such as taking:
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, after being cleaned by radix rehmanniae recen, is mixed thoroughly with yellow rice wine, and be placed in food steamer heating and steam to inside and outside black profit, take out, airing is most probably dry to crust, and section, cures drying;
Described Radix Angelicae Sinensis first goes reed, and after cleaning, with the white wine leaching of alcohol concentration more than 40 °, it is for subsequent use to get immersion liquid;
Described donkey-hide gelatin is smashed to pieces, uses wheat bran frying;
Except Radix Angelicae Sinensis, other medicinal materials are broken, mixing, decoct, and get after decoction liquor mixes with Radix Angelicae Sinensis immersion liquid, stand-by as liquid;
(3) get ginger, pepper, capsicum, garlic rice, anise, fennel seeds, cassia bark mix according to the ratio of 4-5:2-3:0.5-1:4-5:1-2:1-2:1-2, pulverize, infusion 0.2-0.5 hour, for subsequent use after pulp material; I.e. taste modulators;
(4) local flavor fruits and vegetables, liquid are mixed according to the ratio adding 50ml in 1000g local flavor fruits and vegetables, moisturizing to mixture is pulpous state, adds taste modulators, mixes to obtain elementary sauce;
(5) white granulated sugar, salt, acidity regulator is added respectively in the elementary sauce obtained in step (4), described addition is 1 listed as parts by weight with elementary sauce 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 obtain sauce after seasoning;
(6) sauce after seasoning is heated to 100 DEG C ~ 105 DEG C and carries out sterilization processing, after sterilization, product cools naturally, obtains local flavor fruit vegetable nutrient sauce.
2., according to the preparation method of the local flavor fruit vegetable nutrient sauce described in claim 1, it is characterized in that,
Be use refiner with rotating speed 6000r/min mixing 15-20 minute in described step (4), obtain elementary sauce;
Be mix 2 minutes with refiner with rotating speed 10000r/min in described step (5), obtain sauce after seasoning.
3. the preparation method of local flavor fruit vegetable nutrient sauce according to claim 1 and 2, is characterized in that, in described step (5), acidity regulator is citric acid and/or malic acid.
4. the preparation method of local flavor fruit vegetable nutrient sauce according to claim 3, is characterized in that, described acidity regulator is that citric acid and malic acid mix according to the mass ratio of 1:1; The compound method of described acidity regulator is be that the citric acid of 1:1 and malic acid are soluble in water by 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 is also added with thickener in (4), after described taste modulators adds, consider and add thickener and/or water, mix and obtain the elementary sauce of solid content 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 konjac glucomannan any one or be the mixture of two kinds or three kinds in sodium cellulose glycolate, pectin, carragheen or konjac glucomannan or four kinds; Be wait mass ratio mixing between each component in 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; Or be the mixture of sodium cellulose glycolate and carragheen; Or be the mixture of sodium cellulose glycolate and konjac glucomannan.
8. a preparation method for local flavor fruit vegetable nutrient sauce, is characterized in that, comprises the following steps:
(1) with cleaner or manual by apple, banana, fragrant plant pleasure, red plum, strawberry, pumpkin, clean totally, after weighing respectively in the ratio of apple, banana, fragrant plant pleasure, red plum, strawberry, pumpkin 2-3:5-9:1-2:2-3:4-5:4-5 again, drop in pulverizer in the lump and pulverize, sieve, choose that to be refined into 20-30 object fruits and vegetables for subsequent use;
(2) respectively according to the following medicinal material of quality such as taking:
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, after being cleaned by radix rehmanniae recen, is mixed thoroughly with yellow rice wine, and be placed in food steamer heating and steam to inside and outside black profit, take out, airing is most probably dry to crust, and section, cures drying;
Described Radix Angelicae Sinensis first goes reed, and after cleaning, with the white wine leaching of alcohol concentration more than 40 °, it is for subsequent use to get immersion liquid;
Except Radix Angelicae Sinensis, other medicinal materials are broken, mixing, decoct, and get after decoction liquor mixes with Radix Angelicae Sinensis immersion liquid, stand-by as liquid;
(3) get ginger, pepper, capsicum, garlic rice, anise, fennel seeds, cassia bark mix according to the ratio of 4-5:2-3:0.5-1:4-5:1-2:1-2:1-2, pulverize, infusion 0.2-0.5 hour, for subsequent use after pulp material; I.e. taste modulators;
(4) local flavor fruits and vegetables, liquid are mixed according to the ratio adding 50ml in 1000g local flavor fruits and vegetables, moisturizing to mixture is pulpous state, adds taste modulators, mixes to obtain elementary sauce;
(5) white granulated sugar, salt, acidity regulator is added respectively in the elementary sauce obtained in step (4), described addition is 1 listed as parts by weight with elementary sauce 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 obtain sauce after seasoning;
(6) sauce after seasoning is heated to 100 DEG C ~ 105 DEG C and carries out sterilization processing, after sterilization, product cools naturally, obtains local flavor fruit vegetable nutrient sauce.
9. according to the local flavor fruit vegetable nutrient sauce that the preparation method of the local flavor fruit vegetable nutrient sauce in claim 1 to 8 described in any one obtains.
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102008055A (en) * | 2010-12-21 | 2011-04-13 | 南昌大学 | Fruit and vegetable jam and preparation method thereof |
| 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 |
| 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 |
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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