CN103637099A - Nutritious sauce cowpea and preparation method thereof - Google Patents
Nutritious sauce cowpea and preparation method thereof Download PDFInfo
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- CN103637099A CN103637099A CN201310506742.7A CN201310506742A CN103637099A CN 103637099 A CN103637099 A CN 103637099A CN 201310506742 A CN201310506742 A CN 201310506742A CN 103637099 A CN103637099 A CN 103637099A
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- sauce
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 33
- 241000219977 Vigna Species 0.000 title claims abstract description 20
- 235000010726 Vigna sinensis Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000008935 nutritious Nutrition 0.000 title abstract 4
- 235000016709 nutrition Nutrition 0.000 claims abstract description 11
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 10
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 9
- 235000009508 confectionery Nutrition 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 8
- 244000203593 Piper nigrum Species 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 240000004713 Pisum sativum Species 0.000 claims abstract description 7
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 7
- 235000013614 black pepper Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 240000001949 Taraxacum officinale Species 0.000 claims abstract 3
- 239000003795 chemical substances by application Substances 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000000654 additive Substances 0.000 claims description 11
- 230000000996 additive effect Effects 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 9
- 235000021110 pickles Nutrition 0.000 claims description 8
- 240000004160 Capsicum annuum Species 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 claims description 7
- 244000036905 Benincasa cerifera Species 0.000 claims description 6
- 235000011274 Benincasa cerifera Nutrition 0.000 claims description 6
- 241001375196 Brandisia Species 0.000 claims description 6
- 244000178993 Brassica juncea Species 0.000 claims description 6
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 241000026010 Dendrobium candidum Species 0.000 claims description 6
- 240000005373 Panax quinquefolius Species 0.000 claims description 6
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 6
- 241001499733 Plantago asiatica Species 0.000 claims description 6
- 244000269722 Thea sinensis Species 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 6
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 6
- 240000006365 Vitis vinifera Species 0.000 claims description 6
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 6
- 239000001511 capsicum annuum Substances 0.000 claims description 6
- 210000001161 mammalian embryo Anatomy 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 3
- 230000003203 everyday effect Effects 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 235000019991 rice wine Nutrition 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 230000035764 nutrition Effects 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims 2
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 2
- 241001632409 Aralia elata Species 0.000 abstract 1
- 235000015888 Aralia elata Nutrition 0.000 abstract 1
- 244000056139 Brassica cretica Species 0.000 abstract 1
- 235000003351 Brassica cretica Nutrition 0.000 abstract 1
- 235000003343 Brassica rupestris Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 abstract 1
- 240000004670 Glycyrrhiza echinata Species 0.000 abstract 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 abstract 1
- 235000003805 Musa ABB Group Nutrition 0.000 abstract 1
- 240000008790 Musa x paradisiaca Species 0.000 abstract 1
- 235000016816 Pisum sativum subsp sativum Nutrition 0.000 abstract 1
- 235000015266 Plantago major Nutrition 0.000 abstract 1
- 240000005893 Pteridium aquilinum Species 0.000 abstract 1
- 235000009936 Pteridium aquilinum Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 abstract 1
- 239000003814 drug Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 229940010454 licorice Drugs 0.000 abstract 1
- 235000010460 mustard Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 description 7
- 241000245665 Taraxacum Species 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a nutritious sauce cowpea and a preparation method thereof. The nutritious sauce cowpea comprises cowpea, kidney bean, garden pea, mustard leaf, bracken, aralia elata seem, dandelion, coix seeds, exocarpium benincasae, plantain, licorice, white pepper powder, red chili powder, table salt, white granulated sugar, sweet bean sauce and other raw materials. The nutritious sauce cowpea has the beneficial effects that the nutritional sauce cowpea is a natural, healthy and delicious food, moreover, has short sauce preparation time, low salt content, is added with various traditional Chinese medicine health-care ingredients, and is beneficial to health.
Description
Invention field
The present invention relates to food processing field, relate to or rather a kind of pickles and preparation method thereof.
Background technology
Pickles are fresh vegetables to be carried out after salted to desalination, then with sweet fermented flour sauce, beans sauce, thick chilli sauce or soy sauce dipping, form, it has unique local flavor, sweet salty moderate, tender and crisp delicate fragrance, sauce taste are strong, contribute to digestion, can also regulate functions of intestines and stomach, deeply be subject to throughout the year liking of consumers in general.Due to improving constantly of living standard, people are also more and more higher to the requirement of eating, not only Well fed,well bred., more will eat good things, and eat healthyly.Not only comprising that traditional food is desired looks good, smell good and taste good, and under the rhythm of life of day by day accelerating, is easy to carry and preservation, also becomes one of requirement of current vegetable, particularly for the garnishes of auxiliary seasoning character.But because many fresh vegetables and fruits storage times are limited, can lose a large amount of nutriments again after making dry product, lose original local flavor and flavour, limit exploitation and commercial value.Fresh fruit of vegetables is made into pickles, has both met the requirement of instant edible, the problem of having avoided again fresh fruit of vegetables easily to rot.Pickles are fresh salty tasty and refreshing, and sauce taste is strong, retained the natural nutrition composition of vegetables and fruits, and convenient storage and edible, meet the demand of different crowd.The general taste of pickles or salted vegetables is heavier, contains a large amount of harmful nitrite, anticorrisive agent and pigments, can not eat more.At present, have on the market many curing foods to sell, but its nutrient composition content is low, and exists the shortcoming that taste is single, manufacturing cycle is long, especially manufacturing process to add anticorrisive agent etc., be ediblely too much unfavorable for that consumer's is healthy.
Summary of the invention
The object of the invention is to be to provide a kind of nutritional sauce cowpea and preparation method thereof.
For addressing this problem, the technical solution used in the present invention is: nutritional sauce cowpea is comprised of the raw material of following weight portion: cowpea 150-160, kidney bean 20-24, pea 40-44, leaf mustard 30-32, fiddlehead 30-35, sting imperial bud 18-20, dandelion 23-25, coix seed 12-15, waxgourd peel 2-3, Asiatic plantain 3-4, Radix Glycyrrhizae 1-2, white pepper powder 5-6, Paprika 15-16, salt 15-20, white granulated sugar 12-14, sweet fermented flour sauce 80-85, nourishing additive agent 4-5, water is appropriate.Wherein nourishing additive agent is comprised of the raw material of following weight portion: charred FRUCTUS CRATAEGI 30-35, Laoyin tea 10-12, wheat embryo 2-3, grape pip 3-4, dendrobium candidum 5-6, yellow rice wine 7-8, American ginseng 1-2, Hance Brandisia Herb 5-6, coix seed oil 1-2, HERBA EPIMEDII 3-4, Ji Songrong 10-12, water are appropriate.
Nutritional sauce cowpea preparation process of the present invention is carried out according to the following steps:
(1) pea is sent out with bubble, and cowpea, kidney bean, leaf mustard, fiddlehead, thorn dragon bud, dandelion are cleaned segment, and length is 2cm-3cm, adds salt to pickle 2-4 days, twists the excessive moisture that desalts and steep, and must expect a;
(2) coix seed, waxgourd peel, Asiatic plantain, Radix Glycyrrhizae add 5-8 times of water gaging decoction 1-2 hour, filter to such an extent that leaching liquor is material b;
(3) white granulated sugar, material b mix with sweet fermented flour sauce, must expect c;
(4) material is encased in cloth bag after evenly admixing white pepper powder, Paprika, nourishing additive agent, other residue compositions in a, drops into sauce system in material c, pulls out every day and stirs 2-3 time;
(5) after sauce 6-10 processed days, pull sub-bottle packaging out.
In addition, the preparation method of nourishing additive agent is: by charred FRUCTUS CRATAEGI, Laoyin tea, wheat embryo, grape pip, dendrobium candidum, American ginseng, Hance Brandisia Herb, HERBA EPIMEDII, Ji Songrong, add suitable quantity of water and decoct 1-2 hour, filter to obtain decoction liquor; Other residual components is mixed with the decoction liquor of gained, continue little fire and boil, stir 20-30 minute, cooling, spraying is dried, and obtains.
Beneficial effect of the present invention: nutritional sauce cowpea is a kind of natural, healthy, ticbit, and the sauce time processed is short, low salinity, adds plurality of Chinese health care composition, good for health.
The specific embodiment
Nutritional sauce cowpea, is comprised of the raw material of following weight portion (kg):
Cowpea 160, kidney bean 20, pea 40, leaf mustard 32, fiddlehead 35, to sting imperial bud 20, dandelion 25, coix seed 15, waxgourd peel 2, Asiatic plantain 4, Radix Glycyrrhizae 2, white pepper powder 6, Paprika 16, salt 20, white granulated sugar 12, sweet fermented flour sauce 85, nourishing additive agent 5, water appropriate.
Wherein nourishing additive agent is comprised of the raw material of following weight portion (kg): charred FRUCTUS CRATAEGI 30, Laoyin tea 10, wheat embryo 3, grape pip 4, dendrobium candidum 6, yellow rice wine 8, American ginseng 2, Hance Brandisia Herb 6, coix seed oil 2, HERBA EPIMEDII 4, Ji Songrong 12, water are appropriate.
Preparation method, comprises the steps:
(1) pea is sent out with bubble, and cowpea, kidney bean, leaf mustard, fiddlehead, thorn dragon bud, dandelion are cleaned segment, and length is 3cm, adds salt to pickle 4 days, twists the excessive moisture that desalts and steep, and must expect a;
(2) coix seed, waxgourd peel, Asiatic plantain, Radix Glycyrrhizae add 8 times of water gagings decoctions 1 hour, filter to such an extent that leaching liquor is material b;
(3) white granulated sugar, material b mix with sweet fermented flour sauce, must expect c;
(4) material is encased in cloth bag after evenly admixing white pepper powder, Paprika, nourishing additive agent, other residue compositions in a, drops into sauce system in material c, pulls out every day and stirs 2 times;
(5) sauce system was pulled out after 8 days, sub-bottle packaging.
In addition, the preparation method of nourishing additive agent is: by charred FRUCTUS CRATAEGI, Laoyin tea, wheat embryo, grape pip, dendrobium candidum, American ginseng, Hance Brandisia Herb, HERBA EPIMEDII, Ji Songrong, add suitable quantity of water and decoct 1 hour, filter to obtain decoction liquor; Other residual components is mixed with the decoction liquor of gained, continue little fire and boil, stir 30 minutes, cooling, spraying is dried, and obtains.
Claims (3)
1. a nutritional sauce cowpea, it is characterized in that, by the raw material of following weight portion, formed: cowpea 150-160, kidney bean 20-24, pea 40-44, leaf mustard 30-32, fiddlehead 30-35, sting imperial bud 18-20, dandelion 23-25, coix seed 12-15, waxgourd peel 2-3, Asiatic plantain 3-4, Radix Glycyrrhizae 1-2, white pepper powder 5-6, Paprika 15-16, salt 15-20, white granulated sugar 12-14, sweet fermented flour sauce 80-85, nourishing additive agent 4-5, water is appropriate.
2. according to the preparation method of the nutritional sauce cowpea described in claim l, it is characterized in that: comprise the steps:
(1) pea is sent out with bubble, and cowpea, kidney bean, leaf mustard, fiddlehead, thorn dragon bud, dandelion are cleaned segment, and length is 2cm-3cm, adds salt to pickle 2-4 days, twists the excessive moisture that desalts and steep, and must expect a;
(2) coix seed, waxgourd peel, Asiatic plantain, Radix Glycyrrhizae add 5-8 times of water gaging decoction 1-2 hour, filter to such an extent that leaching liquor is material b;
(3) white granulated sugar, material b mix with sweet fermented flour sauce, must expect c;
(4) material is encased in cloth bag after evenly admixing white pepper powder, Paprika, nourishing additive agent, other residue compositions in a, drops into sauce system in material c, pulls out every day and stirs 2-3 time;
(5) after sauce 6-10 processed days, pull sub-bottle packaging out.
3. according to the nutrition and health care additive described in claim l, it is characterized in that, by the raw material of following weight portion, made: charred FRUCTUS CRATAEGI 30-35, Laoyin tea 10-12, wheat embryo 2-3, grape pip 3-4, dendrobium candidum 5-6, yellow rice wine 7-8, American ginseng 1-2, Hance Brandisia Herb 5-6, coix seed oil 1-2, HERBA EPIMEDII 3-4, Ji Songrong 10-12, water are appropriate; Preparation method is: by charred FRUCTUS CRATAEGI, Laoyin tea, wheat embryo, grape pip, dendrobium candidum, American ginseng, Hance Brandisia Herb, HERBA EPIMEDII, Ji Songrong, add suitable quantity of water and decoct 1-2 hour, filter to obtain decoction liquor; Other residual components is mixed with the decoction liquor of gained, continue little fire and boil, stir 20-30 minute, cooling, spraying is dried, and obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310506742.7A CN103637099A (en) | 2013-10-25 | 2013-10-25 | Nutritious sauce cowpea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310506742.7A CN103637099A (en) | 2013-10-25 | 2013-10-25 | Nutritious sauce cowpea and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103637099A true CN103637099A (en) | 2014-03-19 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310506742.7A Pending CN103637099A (en) | 2013-10-25 | 2013-10-25 | Nutritious sauce cowpea and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103637099A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919111A (en) * | 2014-03-20 | 2014-07-16 | 何爱华 | Tuckahoe mildewed soybean chilli sauce and preparation method thereof |
| CN104431816A (en) * | 2014-11-19 | 2015-03-25 | 滁州市百年食品有限公司 | Lotus flower beef black bean sauce and preparation method thereof |
| CN104939032A (en) * | 2015-05-26 | 2015-09-30 | 合肥市金乡味工贸有限责任公司 | Wild vegetable sweet noodle sauce and preparation method thereof |
| CN105212062A (en) * | 2014-06-23 | 2016-01-06 | 广西田林县鑫福源山茶油开发有限公司 | A kind of local flavor fresh kidney beans extremely preparation method of instant bagged |
| CN106666511A (en) * | 2016-11-18 | 2017-05-17 | 安徽禾泉农庄生态农业有限公司 | Jasmine flowery odor pickled chili dried pteridium aquilinums |
-
2013
- 2013-10-25 CN CN201310506742.7A patent/CN103637099A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103919111A (en) * | 2014-03-20 | 2014-07-16 | 何爱华 | Tuckahoe mildewed soybean chilli sauce and preparation method thereof |
| CN103919111B (en) * | 2014-03-20 | 2015-04-22 | 何爱华 | Tuckahoe mildewed soybean chilli sauce and preparation method thereof |
| CN105212062A (en) * | 2014-06-23 | 2016-01-06 | 广西田林县鑫福源山茶油开发有限公司 | A kind of local flavor fresh kidney beans extremely preparation method of instant bagged |
| CN104431816A (en) * | 2014-11-19 | 2015-03-25 | 滁州市百年食品有限公司 | Lotus flower beef black bean sauce and preparation method thereof |
| CN104939032A (en) * | 2015-05-26 | 2015-09-30 | 合肥市金乡味工贸有限责任公司 | Wild vegetable sweet noodle sauce and preparation method thereof |
| CN106666511A (en) * | 2016-11-18 | 2017-05-17 | 安徽禾泉农庄生态农业有限公司 | Jasmine flowery odor pickled chili dried pteridium aquilinums |
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Application publication date: 20140319 |
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