CN103393082B - 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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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) following medicinal material is taken according to following mass parts respectively:
Ground bettle 10-15 part, fruit of Chinese magnoliavine 10-15 part, husky ginger 8-12 part, rhizome of davallia 8-12 part, Kadsura Root-bark 10-15 part, frankincense 8-10 part, root of herbaceous peony 8-12 part, nutgall 1-2 part; Fragmentation, adds the water that dose triploid is long-pending, decocts 1 ~ 2 hour, and filter, get filtrate, the dregs of a decoction discard;
Also include shrimp shell extract, after decocting, filtrate mixes with shrimp shell extract, 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) following medicinal material is taken according to following mass parts respectively:
Ground bettle 10-15 part, fruit of Chinese magnoliavine 10-15 part, Radix Astragali 8-12 part, rhizome of davallia 8-12 part, corydalis tuber 10-15 part, root of bidentate achyranthes 8-10 part, pseudo-ginseng 8-12 part, raw Radix Glycyrrhizae 1-2 part; Fragmentation, adds the water that dose triploid is long-pending, decocts 1 ~ 2 hour, and filter, get filtrate, the dregs of a decoction discard;
Also include shrimp shell extract, after decocting, filtrate mixes with shrimp shell extract, 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 preparation method that further, the invention discloses described shrimp shell extract is as follows:
A) loaded in Bulking tank by the shrimp shell cleaned, charged pressure is 0.3MPa-0.5MPa, and temperature is the water vapour of 130 DEG C-150 DEG C, keeps after 10 minutes, quick venting pressure;
B) in the shrimp shell after expanded, add the gluconic acid of 10 times amount, soak more than 10 hours in 60 DEG C of water-baths, suction filtration obtains shrimp shell extract.
10. 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) following medicinal material is taken according to following mass parts respectively:
Ground bettle 10-15 part, fruit of Chinese magnoliavine 10-15 part, husky ginger 8-12 part, rhizome of davallia 8-12 part, Kadsura Root-bark 10-15 part, frankincense 8-10 part, root of herbaceous peony 8-12 part, nutgall 1-2 part; Fragmentation, adds the water that dose triploid is long-pending, decocts 1 ~ 2 hour, and filter, get filtrate, the dregs of a decoction discard;
Also include shrimp shell extract, after decocting, filtrate mixes with shrimp shell extract, stand-by as liquid;
The preparation method that the invention discloses described shrimp shell extract is as follows:
A) loaded in Bulking tank by the shrimp shell cleaned, charged pressure is 0.3MPa-0.5MPa, and temperature is the water vapour of 130 DEG C-150 DEG C, keeps after 10 minutes, quick venting pressure;
B) in the shrimp shell after expanded, add the gluconic acid of 10 times amount, soak more than 10 hours in 60 DEG C of water-baths, suction filtration obtains shrimp shell extract.
(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.
The medicine that this local flavor fruit vegetable nutrient sauce is used for fracture patient is assisted, and follow the tracks of through clinical 50 examples and investigate, this food not only contributes to fracture patient and recovers, and can promote bone heals, is specially adapted to hipbone and fracture of clavicle.
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) following medicinal material is taken according to following mass parts respectively:
Ground bettle 10-15 part, fruit of Chinese magnoliavine 10-15 part, husky ginger 8-12 part, rhizome of davallia 8-12 part, Kadsura Root-bark 10-15 part, frankincense 8-10 part, root of herbaceous peony 8-12 part, nutgall 1-2 part; Fragmentation, adds the water that dose triploid is long-pending, decocts 1 ~ 2 hour, and filter, get filtrate, the dregs of a decoction discard;
Also include shrimp shell extract, after decocting, filtrate mixes with shrimp shell extract, stand-by as liquid;
The preparation method that the invention discloses described shrimp shell extract is as follows:
A) loaded in Bulking tank by the shrimp shell cleaned, charged pressure is 0.3MPa-0.5MPa, and temperature is the water vapour of 130 DEG C-150 DEG C, keeps after 10 minutes, quick venting pressure;
B) in the shrimp shell after expanded, add the gluconic acid of 10 times amount, soak more than 10 hours in 60 DEG C of water-baths, suction filtration obtains shrimp shell extract.
(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) following medicinal material is taken according to following mass parts respectively:
Ground bettle 10-15 part, fruit of Chinese magnoliavine 10-15 part, Radix Astragali 8-12 part, rhizome of davallia 8-12 part, corydalis tuber 10-15 part, root of bidentate achyranthes 8-10 part, pseudo-ginseng 8-12 part, raw Radix Glycyrrhizae 1-2 part; Fragmentation, adds the water that dose triploid is long-pending, decocts 1 ~ 2 hour, and filter, get filtrate, the dregs of a decoction discard;
Also include shrimp shell extract, after decocting, filtrate mixes with shrimp shell extract, stand-by as liquid;
The preparation method that the invention discloses described shrimp shell extract is as follows:
A) loaded in Bulking tank by the shrimp shell cleaned, charged pressure is 0.3MPa-0.5MPa, and temperature is the water vapour of 130 DEG C-150 DEG C, keeps after 10 minutes, quick venting pressure;
B) in the shrimp shell after expanded, add the gluconic acid of 10 times amount, soak more than 10 hours in 60 DEG C of water-baths, suction filtration obtains shrimp shell extract.
(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.
The Radix Astragali adopted in the present embodiment, corydalis tuber, the root of bidentate achyranthes, pseudo-ginseng, raw Radix Glycyrrhizae for logical muscle of invigorating blood circulation, strong muscle strength bone tool more effectively, go for the bone injury with the damage of muscle portion.
Claims (10)
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, 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) following medicinal material is taken according to following mass parts respectively:
Ground bettle 10-15 part, fruit of Chinese magnoliavine 10-15 part, husky ginger 8-12 part, rhizome of davallia 8-12 part, Kadsura Root-bark 10-15 part, frankincense 8-10 part, root of herbaceous peony 8-12 part, nutgall 1-2 part; Fragmentation, adds the water that dose triploid is long-pending, decocts 1 ~ 2 hour, and filter, get filtrate, the dregs of a decoction discard;
Also include shrimp shell extract, after decocting, filtrate mixes with shrimp shell extract, 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 the pulpous state taste modulators that step (3) obtains, and 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. the preparation method of local flavor fruit vegetable nutrient sauce according to claim 1, is characterized in that, is to use refiner with rotating speed 6000r/min mixing 15-20 minute in described step (4), obtains 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 the mixture adding thickener or thickener and 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, 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) following medicinal material is taken according to following mass parts respectively:
Ground bettle 10-15 part, fruit of Chinese magnoliavine 10-15 part, Radix Astragali 8-12 part, rhizome of davallia 8-12 part, corydalis tuber 10-15 part, root of bidentate achyranthes 8-10 part, pseudo-ginseng 8-12 part, raw Radix Glycyrrhizae 1-2 part; Fragmentation, adds the water that dose triploid is long-pending, decocts 1 ~ 2 hour, and filter, get filtrate, the dregs of a decoction discard;
Also include shrimp shell extract, after decocting, filtrate mixes with shrimp shell extract, 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 the pulpous state taste modulators that step (3) obtains, and 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 preparation method of the local flavor fruit vegetable nutrient sauce according to claim 1 or 8, is characterized in that, the preparation method of described shrimp shell extract is as follows:
A) loaded in Bulking tank by the shrimp shell cleaned, charged pressure is 0.3MPa-0.5MPa, and temperature is the water vapour of 130 DEG C-150 DEG C, keeps after 10 minutes, quick venting pressure;
B) in the shrimp shell after expanded, add the gluconic acid of 10 times amount, soak more than 10 hours in 60 DEG C of water-baths, suction filtration obtains shrimp shell extract.
10. the local flavor fruit vegetable nutrient sauce that obtains of the preparation method of local flavor fruit vegetable nutrient sauce as claimed in any of claims 1 to 9.
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| CN107212341A (en) * | 2017-06-08 | 2017-09-29 | 合肥慧明瀚生态农业科技有限公司 | A kind of dual-purpose fruit vegetable nutrient sauce of local flavor medicinal food for health preservation and preparation method thereof |
| CN107319491A (en) * | 2017-06-30 | 2017-11-07 | 合肥卓畅农业科技有限公司 | A kind of green health nutrient plant sauce and preparation method thereof |
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| CN1456091A (en) * | 2002-03-25 | 2003-11-19 | 徐子钧 | Active nuts and fruit and vegetable jam (paste) series and production thereof |
| KR200351938Y1 (en) * | 2004-03-15 | 2004-06-01 | 김상설 | A material of furniture interior comprising hot-melt film layer |
| CN102008055A (en) * | 2010-12-21 | 2011-04-13 | 南昌大学 | Fruit and vegetable jam and preparation method thereof |
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| 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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|---|---|---|---|---|
| CN1456091A (en) * | 2002-03-25 | 2003-11-19 | 徐子钧 | Active nuts and fruit and vegetable jam (paste) series and production thereof |
| KR200351938Y1 (en) * | 2004-03-15 | 2004-06-01 | 김상설 | A material of furniture interior comprising hot-melt film layer |
| 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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