CN103431348A - Sweet potato leaf seasoner and preparation method thereof - Google Patents
Sweet potato leaf seasoner and preparation method thereof Download PDFInfo
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- CN103431348A CN103431348A CN2013103868098A CN201310386809A CN103431348A CN 103431348 A CN103431348 A CN 103431348A CN 2013103868098 A CN2013103868098 A CN 2013103868098A CN 201310386809 A CN201310386809 A CN 201310386809A CN 103431348 A CN103431348 A CN 103431348A
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Abstract
The invention discloses a sweet potato leaf seasoner and a preparation method of the sweet potato leaf seasoner. The sweet potato leaf seasoner contains the following components in parts by weight: 80-85 parts of sweet potato leaves, 10-20 parts of sour bamboo shoots, 10-20 parts of salt, 40-60 parts of a yeast extract, 2-5 parts of sugar, 3-8 parts of monosodium glutamate, 15-25 parts of chilli powder, 4-6 parts of garlic powder, 4-6 parts of chives, 2-5 parts of ginger powder, 2-5 parts of dark soy sauce, 5-10 parts of cooking wine and 40-60 parts of water. The fresh sweet potato leaves are adopted for pulping and then the sour bamboo shoots and other materials are stewed in serous fluid, so that the seasoner has the nutrients of sweet potato leaves.
Description
Technical field
The present invention relates to the flavoring technical field, be specifically related to a kind of sweet potato leaves flavoring and preparation method thereof.
Background technology
Flavoring, also claim seasoning matter, refers to and be used to add on a small quantity the food composition that is used for improving taste in other foods.Existing flavoring, all focus on the increase to the taste of food mouthfeel, as sour, sweet, bitter, peppery, salty, bright, numb etc., and in the exploitation on the flavoring trophic function seldom.
Sweet potato leaves, i.e. Ipomoea batatas maturation in the autumn tender leaf on seedling stem top on the ground afterwards.Test shows, every hectogram fresh sweet potatoes leaf is containing protein 2.28 grams, fatty 0.2 gram, sugared 4.1 grams, 16 milligrams, mineral matter potassium, 2.3 milligrams of iron, 34 milligrams, phosphorus, 6.42 milligrams of carrotene, 0.32 milligram of vitamin C.By itself and common vegetables relatively, it is superior that the content of mineral matter and vitamin all belongs to, and carotene carotene content even exceeds carrot.Therefore, high dietary vegetable kind has been classified sweet potato leaves as at Vegetable Research center, Asia, is called " vegetables queen ".Research finds, sweet potato leaves is improved immunity, hemostasis, hypoglycemic, detoxify, prevent and treat the health care such as yctalopia.The often edible effect that Constipation, vision protection are arranged, can also keep the skin exquisiteness, delay senility.In the middle of existing, due to sweet potato leaves be difficult for fresh-keeping, usually can only be edible as vegetables at this season, out of seasonly can't eat.
Summary of the invention
Technical problem to be solved by this invention is to provide and a kind ofly is of high nutritive value, the sweet potato leaves flavoring of unique flavor.The preparation method of this sweet potato leaves flavoring also is provided simultaneously.
For solving the problems of the technologies described above, the technical solution used in the present invention is as follows:
A kind of sweet potato leaves flavoring, in weight portion, its component is: sweet potato leaves 80-85 part, sour bamboo shoot 10-20 part, salt 12-20 part, yeast extract 40-60 part, sugared 2-5 part, monosodium glutamate 3-8 part, chilli powder 15-25 part, mushroom powder 5-10 part, garlic powder 4-6 part, chive 4-6 part, ginger powder 2-5 part, anistree 4-6 part, cassia bark 4-6 part, dark soy sauce 2-5 part, cooking wine 5-10 part, water 40-60 part.
Such scheme is preferred, 82 parts of described sweet potato leaves, 15 parts, sour bamboo shoot, 15 parts of salt, 50 parts of yeast extracts, 3 parts of sugar, 5 parts of monosodium glutamates, 20 parts of chilli powders, 8 parts, mushroom powder, 5 parts of garlic powders, 5 parts of chives, 3 parts of ginger powders, 5 parts of anises, 5 parts, cassia bark, 3 parts of dark soy sauce, 8 parts of cooking wine, 50 parts, water.
The present invention provides a kind of preparation method of sweet potato leaves flavoring simultaneously, comprises the following steps:
1) choose fresh sweet potato leaves 80-85 part, clean, cut off, then add water 40-60 part and garlic powder 4-6 part to be pulled an oar, make slurries;
The sour bamboo shoot 20-30min of the slurries infusion 10-20 part 2) made by step 1), then filter and make soup stock;
3) taking food salt 12-20 part, yeast extract 40-60 part, sugared 2-5 part, monosodium glutamate 3-8 part, chilli powder 15-25 part, mushroom powder 5-10 part, chive 4-6 part, ginger powder 2-5 part, anistree 4-6 part, cassia bark 4-6 part, dark soy sauce 2-5 part, cooking wine 5-10 part and step 2) soup stock that makes adds in agitated kettle and mixed, be heated to 80-100 ℃ of infusion 5-10min after mixing, last cooling getting final product naturally.
Such scheme is preferred, in step 2) in, the sour bamboo shoot 25min of the slurries infusion 10-20 part made by step 1).
Such scheme is preferred, is heated to 90 ℃ of infusion 8min after each mixing of materials.
Compared with prior art, the present invention adopts fresh sweet potato leaves making beating, then boils sour bamboo shoot and other materials with slurries, not only make in flavoring to have the nutritional labeling of sweet potato leaves, also make it there is sour bamboo shoot flavor, improve taste of food, particularly in fish, add, mouthfeel is better.
The specific embodiment
Following examples are for to further illustrate of the present invention, but the present invention is not limited thereto.
Embodiment 1
A kind of sweet potato leaves flavoring, in weight portion, its component is: 80 parts of sweet potato leaves, 10 parts, sour bamboo shoot, 12 parts of salt, 40 parts of yeast extracts, 2 parts of sugar, 3 parts of monosodium glutamates, 15 parts of chilli powders, 4 parts of garlic powders, 4 parts of chives, 2 parts of ginger powders, 2 parts of dark soy sauce, 5 parts of cooking wine, 40 parts, water.
Above-mentioned sweet potato leaves flavoring prepares by the following method:
1) choose 80 parts of fresh sweet potato leaves, clean, cut off, then add 40 parts, water to be pulled an oar with 4 parts of garlic powders, make slurries;
2) the sour bamboo shoot 20min that the slurries infusion made by step 1) is 10 parts, then filter and make soup stock;
3) taking food 12 parts of salt, 40 parts of yeast extracts, 2 parts of sugar, 3 parts of monosodium glutamates, 15 parts of chilli powders, 4 parts of chives, 2 parts of ginger powders, 2 parts of dark soy sauce, 5 parts of cooking wine and step 2) soup stock that makes adds in agitated kettle and mixed, be heated to 80 ℃ of infusion 10min after mixing, last cooling getting final product naturally.
Embodiment 2
A kind of sweet potato leaves flavoring, in weight portion, its component is: 82 parts of sweet potato leaves, 15 parts, sour bamboo shoot, 15 parts of salt, 50 parts of yeast extracts, 3 parts of sugar, 5 parts of monosodium glutamates, 20 parts of chilli powders, 5 parts of garlic powders, 5 parts of chives, 3 parts of ginger powders, 3 parts of dark soy sauce, 8 parts of cooking wine, 50 parts, water.
Above-mentioned sweet potato leaves flavoring prepares by the following method:
1) choose 82 parts of fresh sweet potato leaves, clean, cut off, then add 50 parts, water to be pulled an oar with 5 parts of garlic powders, make slurries;
2) the sour bamboo shoot 25min that the slurries infusion made by step 1) is 15 parts, then filter and make soup stock;
3) taking food 15 parts of salt, 50 parts of yeast extracts, 3 parts of sugar, 5 parts of monosodium glutamates, 20 parts of chilli powders, 5 parts of chives, 3 parts of ginger powders, 3 parts of dark soy sauce, 8 parts of cooking wine and step 2) soup stock that makes adds in agitated kettle and mixed, be heated to 90 ℃ of infusion 8min after mixing, last cooling getting final product naturally.
Embodiment 3
A kind of sweet potato leaves flavoring, in weight portion, its component is: 85 parts of sweet potato leaves, 20 parts, sour bamboo shoot, 20 parts of salt, 60 parts of yeast extracts, 5 parts of sugar, 8 parts of monosodium glutamates, 25 parts of chilli powders, 6 parts of garlic powders, 6 parts of chives, 5 parts of ginger powders, 5 parts of dark soy sauce, 10 parts of cooking wine, 60 parts, water.
Above-mentioned sweet potato leaves flavoring prepares by the following method:
1) choose 85 parts of fresh sweet potato leaves, clean, cut off, then add 60 parts, water to be pulled an oar with 6 parts of garlic powders, make slurries;
2) the sour bamboo shoot 30min that the slurries infusion made by step 1) is 20 parts, then filter and make soup stock;
3) taking food 20 parts of salt, 60 parts of yeast extracts, 5 parts of sugar, 8 parts of monosodium glutamates, 25 parts of chilli powders, 6 parts of chives, 5 parts of ginger powders, 5 parts of dark soy sauce, 10 parts of cooking wine and step 2) soup stock that makes adds in agitated kettle and mixed, be heated to 100 ℃ of infusion 5min after mixing, last cooling getting final product naturally.
Claims (5)
1. a sweet potato leaves flavoring, it is characterized in that, in weight portion, its component is: sweet potato leaves 80-85 part, sour bamboo shoot 10-20 part, salt 12-20 part, yeast extract 40-60 part, sugared 2-5 part, monosodium glutamate 3-8 part, chilli powder 15-25 part, garlic powder 4-6 part, chive 4-6 part, ginger powder 2-5 part, dark soy sauce 2-5 part, cooking wine 5-10 part, water 40-60 part.
2. sweet potato leaves flavoring according to claim 1, is characterized in that: 82 parts of described sweet potato leaves, 15 parts, sour bamboo shoot, 15 parts of salt, 50 parts of yeast extracts, 3 parts of sugar, 5 parts of monosodium glutamates, 20 parts of chilli powders, 5 parts of garlic powders, 5 parts of chives, 3 parts of ginger powders, 3 parts of dark soy sauce, 8 parts of cooking wine, 50 parts, water.
3. the preparation method of a sweet potato leaves flavoring is characterized in that comprising the following steps:
1) choose fresh sweet potato leaves 80-85 part, clean, cut off, then add water 40-60 part and garlic powder 4-6 part to be pulled an oar, make slurries;
The sour bamboo shoot 20-30min of the slurries infusion 10-20 part 2) made by step 1), then filter and make soup stock;
3) taking food salt 12-20 part, yeast extract 40-60 part, sugared 2-5 part, monosodium glutamate 3-8 part, chilli powder 15-25 part, chive 4-6 part, ginger powder 2-5 part, dark soy sauce 2-5 part, cooking wine 5-10 part and step 2) soup stock that makes adds in agitated kettle and mixed, be heated to 80-100 ℃ of infusion 5-10min after mixing, last cooling getting final product naturally.
4. the preparation method of sweet potato leaves flavoring according to claim 3, is characterized in that: in step 2) in, the sour bamboo shoot 25min of the slurries infusion 10-20 part made by step 1).
5. the preparation method of sweet potato leaves flavoring according to claim 3, is characterized in that: be heated to 90 ℃ of infusion 8min after each mixing of materials.
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| CN2013103868098A CN103431348A (en) | 2013-08-30 | 2013-08-30 | Sweet potato leaf seasoner and preparation method thereof |
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| CN2013103868098A CN103431348A (en) | 2013-08-30 | 2013-08-30 | Sweet potato leaf seasoner and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960683A (en) * | 2014-04-04 | 2014-08-06 | 陆静 | Premixed bamboo shootjelly flour |
| CN105876767A (en) * | 2016-04-28 | 2016-08-24 | 南阳理工学院 | Sweet potato leaf sauce |
| CN107307343A (en) * | 2017-06-18 | 2017-11-03 | 合肥睿联生物科技有限公司 | A kind of mustard appetite-stimulating indigestion-relieving pachyrhizus leaf ball and preparation method thereof |
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| CN1628550A (en) * | 2003-12-19 | 2005-06-22 | 王建民 | Natural green crystal health caring fragrant salt containing ginkgo leaf |
| CN1817197A (en) * | 2006-03-13 | 2006-08-16 | 临安牧童竹笋科技开发有限公司 | Dried bamboo shoots powder and processing method thereof |
| CN102028183A (en) * | 2010-11-19 | 2011-04-27 | 陈国生 | Sauce and preparation process thereof |
| CN102987343A (en) * | 2012-10-12 | 2013-03-27 | 来光业 | Method for preparing sour bamboo shoot chilli sauce |
| CN103564409A (en) * | 2013-09-26 | 2014-02-12 | 鲁杨 | Compound tomato sauce freeze-dried powder and preparation method thereof |
-
2013
- 2013-08-30 CN CN2013103868098A patent/CN103431348A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1628550A (en) * | 2003-12-19 | 2005-06-22 | 王建民 | Natural green crystal health caring fragrant salt containing ginkgo leaf |
| CN1817197A (en) * | 2006-03-13 | 2006-08-16 | 临安牧童竹笋科技开发有限公司 | Dried bamboo shoots powder and processing method thereof |
| CN102028183A (en) * | 2010-11-19 | 2011-04-27 | 陈国生 | Sauce and preparation process thereof |
| CN102987343A (en) * | 2012-10-12 | 2013-03-27 | 来光业 | Method for preparing sour bamboo shoot chilli sauce |
| CN103564409A (en) * | 2013-09-26 | 2014-02-12 | 鲁杨 | Compound tomato sauce freeze-dried powder and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 贾生平: "红薯叶方便食品的加工", 《农村百事通》, 30 September 2001 (2001-09-30), pages 38 * |
| 贾生平: "红薯叶的综合加工", 《企业技术开发》, no. 05, 31 December 2002 (2002-12-31), pages 47 - 48 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960683A (en) * | 2014-04-04 | 2014-08-06 | 陆静 | Premixed bamboo shootjelly flour |
| CN105876767A (en) * | 2016-04-28 | 2016-08-24 | 南阳理工学院 | Sweet potato leaf sauce |
| CN105876767B (en) * | 2016-04-28 | 2020-06-23 | 南阳理工学院 | Sweet potato leaf sauce |
| CN107307343A (en) * | 2017-06-18 | 2017-11-03 | 合肥睿联生物科技有限公司 | A kind of mustard appetite-stimulating indigestion-relieving pachyrhizus leaf ball and preparation method thereof |
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Application publication date: 20131211 |