CN103976349A - Garden stuff, spice, edible flower, marine fish and shrimp combined sweet, sour, hot and delicious sauce - Google Patents

Garden stuff, spice, edible flower, marine fish and shrimp combined sweet, sour, hot and delicious sauce Download PDF

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Publication number
CN103976349A
CN103976349A CN201410257288.0A CN201410257288A CN103976349A CN 103976349 A CN103976349 A CN 103976349A CN 201410257288 A CN201410257288 A CN 201410257288A CN 103976349 A CN103976349 A CN 103976349A
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China
Prior art keywords
shrimp
fresh
ocean fish
vegetables
sauce
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CN201410257288.0A
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Chinese (zh)
Inventor
邓成凯
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邓成凯
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Priority to CN201410257288.0A priority Critical patent/CN103976349A/en
Publication of CN103976349A publication Critical patent/CN103976349A/en

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    • 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 A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup

Abstract

The invention discloses a garden stuff, spice, edible flower, marine fish and shrimp combined sweet, sour, hot and delicious sauce. The sauce is prepared from main materials and auxiliary materials through the steps of combining the main materials and the auxiliary materials, and then, adding seasonings including white sugar, stevia rebaudiana, table salt, shallot, ginger, garlic and pepper, wherein the main materials include one or more selected from fresh fruits, fresh vegetables, botanical spices and edible flowers, and the auxiliary materials include marine fishes and shrimps. According to the invention, the main materials including fruits, vegetables, botanical spices and edible flowers are rich in various celluloses, vitamins, enzymes, polysaccharides, polyphenol and other natural nutritional ingredients, botanical spices provide special fragrance for the sauce, the delicate flavor of the sauce is increased through adding the marine fish and shrimp components, and the protein component is additionally provided, so that the nutritional value of the sauce is increased. The garden stuff, spice, edible flower, marine fish and shrimp combined sweet, sour, hot and delicious sauce is prepared from pure natural raw materials, is high in nutritional value, sweet, sour, hot and delicious in flavor through natural fermentation, free of additives and special in taste, and can be eaten instantly, dipped, used for cold dressing and cooking and eaten with rice or bread.

Description

The sweet vinegar-pepper fresh sauce of a kind of fruits and vegetables, spices, edible flowers, ocean fish, shrimp combination collocation
Technical field
The sweet vinegar-pepper fresh sauce that the present invention relates to a kind of fruits and vegetables, spices, edible flowers, ocean fish, shrimp combination collocation, belongs to food processing technology field.
Background technology
Sauce in daily life, a kind of common flavouring and appetizing food, permitted in the market eurypalynous sauce, as meat pulp, noodles served with soy sauce, sesame butter, etc. sauce, vegetable sauce, jam etc., kind is a feast for the eyes, but can see that the sauce product of selling often occurs the additives such as some artificial colors, flavoring essence in its formula on these markets.Along with social development and growth in the living standard, various food-safety problems are constantly exposed in addition, and people also more and more focus on self health problem, are therefore more prone to natural food.
At present, have been reported and adopt fresh vegetables directly to prepare vegetable sauce and do not add any additive, this class vegetable sauce with adopt dehydrated vegetables, pickle, compared with sauce vegetables processed, there is abundant nutritive value, also preserved the fresh composition of vegetables, good mouthfeel.For example patent CN 101473931B discloses a kind of vegetable sauce and preparation method, the described vegetable sauce of this invention be taking vegetables as major ingredient, tomato, garlic, onion, ginger, carrot, edible Aloe and jam product be auxiliary material, salt, white sugar, light-coloured vinegar, white wine, monosodium glutamate, pepper powder are that flavoring is prepared from, its preparation method is that major ingredient and auxiliary material are cleaned and blended, mix and add after flavoring, common heating a period of time, cooling rear tinning sealing.The vegetable sauce making by said method has the delicate flavour of fresh vegetables, has certain nutritional labeling.Also the composite plant sauce that has report to utilize fresh fruit, vegetables, fresh flower to be prepared into as raw material: patent CN 1089217C discloses composition and the manufacture method thereof of a kind of fruits and vegetables of similar jam etc.It is at infusion apple, pears apricot, Kiwi berry, hawthorn, or add shelled peanut in the jam such as strawberry, sesame, walnut, jujube, the dry fruit particles such as raisins or "Hami" melon are dry, matrimony vine, fructus alpiniae oxyphyllae, Cordyceps sinensis, ginkgo, the invigorant such as lily or Yin Yiner, rose, chrysanthemum, sweet osmanthus, sponge gourd flower, the fresh flowers such as pumpkin flower or tawny daylily flower, carrot, blue or green bamboo shoot, fiddlehead, tomato, the compounded natural plant paste that the vegetables such as water chestnut or wax gourd and white sugar are mixed with, comprehensive nutrition, mouthfeel variation, it is a kind of comparatively novel product, though this type of products taste is comparatively unique, but be plant material due to what adopt, when edible, lack the delicate flavour of sauce and can only serve as jam product at breakfast, edible when leisure, also can promote its nutritive value if increase protein component in sauce.
At the similar sauce taking pure natural plant food materials as primary raw material in the market, meet nutritive value and the delicate flavour that both can keep the food materials such as fruits and vegetables, contain again protein component, can promote nutritive value, the sauce can also with sweet vinegar-pepper fresh local flavor comparatively rare simultaneously, not yet has the report about the sweet vinegar-pepper fresh sauce of fruits and vegetables, spices, edible flowers, ocean fish, shrimp combination collocation.
Summary of the invention
The object of the invention is to provide a kind of fruits and vegetables, spices, edible flowers, ocean fish, the sweet vinegar-pepper fresh sauce of shrimp combination collocation, this sauce is with fresh fruit, fresh vegetables, plant perfume, one or more in edible fresh flower are as major ingredient, ocean fish, shrimp is as auxiliary material, major ingredient and auxiliary material are carried out to combination collocation to be prepared, both can keep fresh fruit, fresh vegetables, plant perfume, natural nutrient component in edible fresh flower, ocean fish, shrimp also increases protein component, promote its nutritive value, it is special that plant perfume can increase sauce, abundant fragrance, sauce entirety has sweet vinegar-pepper fresh local flavor.
For addressing the above problem, the technical solution adopted in the present invention is: the sweet vinegar-pepper fresh sauce of a kind of fruits and vegetables, spices, edible flowers, ocean fish, shrimp combination collocation, to select one or more in fresh fruit, fresh vegetables, plant perfume, edible fresh flower as major ingredient, select ocean fish, shrimp as auxiliary material, major ingredient and auxiliary material are carried out to combination collocation, then be prepared from as flavoring using white sugar, STEVIA REBAUDIANA, salt, green onion, ginger, garlic, capsicum.
The sweet vinegar-pepper fresh sauce of fruits and vegetables of the present invention, spices, edible flowers, ocean fish, shrimp combination collocation is using one or more in fresh fruit, fresh vegetables, plant perfume, edible fresh flower as major ingredient, using ocean fish, shrimp as auxiliary material, major ingredient and auxiliary material are carried out to combination collocation, prepare as flavoring using white sugar, STEVIA REBAUDIANA, salt, green onion, ginger, garlic, capsicum, in the combination collocation mode of preferred major ingredient and auxiliary material and each combination collocation mode, the consumption of each component is as follows by percentage to the quality again:
(1) combination collocation mode one: major ingredient adopts fresh fruit, fresh vegetables, plant perfume, auxiliary material adopts ocean fish, shrimp; In this combination collocation mode, each amounts of components is: fresh fruit 20 ~ 30%, fresh vegetables 20 ~ 30%, plant perfume 10 ~ 30%, ocean fish 5 ~ 10%, shrimp 5 ~ 10%;
(2) combination collocation mode two: major ingredient adopts fresh fruit, plant perfume, auxiliary material adopts ocean fish, shrimp; In this combination collocation mode, each amounts of components is: fresh fruit 35 ~ 50%, plant perfume 10 ~ 25%, ocean fish 10 ~ 20%, shrimp 10 ~ 20%;
(3) combination collocation mode three: major ingredient adopts edible fresh flower, auxiliary material adopts ocean fish, shrimp; In this combination collocation mode, each amounts of components is: edible fresh flower 40 ~ 80%, ocean fish 10 ~ 30%, shrimp 10 ~ 30%.
The concrete steps of sweet vinegar-pepper fresh sauce of preparing fruits and vegetables of the present invention, spices, edible flowers, ocean fish, shrimp combination collocation with the raw material of described combination collocation mode one are as follows:
(1) get by mass percentage following material: fresh fruit 20 ~ 30%, fresh vegetables 20 ~ 30%, plant perfume 10 ~ 30%, ocean fish 5 ~ 10%, shrimp 5 ~ 10%; Preparation accounts for the following flavoring of above-mentioned material gross mass percentage: white sugar 8 ~ 12%, STEVIA REBAUDIANA 3 ~ 8%, salt 6 ~ 15%, green onion 1 ~ 3%, ginger 1 ~ 3%, garlic 2 ~ 5%, capsicum 5 ~ 10%;
(2) fresh fruit, fresh vegetables are cleaned, shredded, stand-by; Plant perfume is cleaned, and is processed into broken end; Green onion, ginger, garlic, capsicum are cleaned respectively, removed impurity, are cut into broken end, stand-by; Ocean fish, shrimp are cleaned, ocean fish removes fish scale, except internal organ and impurity, shrimp are shelled, end to end, remove shrimp line, be cut into respectively segment, break into sauce, stand-by;
(3) by fresh fruit, the fresh vegetables of chopping, be processed into the plant perfume at broken end, the ocean fish, the shrimp that are processed into green onion, ginger, garlic, the capsicum at broken end and are cut into segment are mixed and made into compound, add again white sugar, STEVIA REBAUDIANA, salt, heating after stirring, heat while stirring evenly, be heated to after 90 ~ 110 DEG C, at this temperature, continue infusion 10 ~ 30min, cooling, then adopt the conventional production method of preparing hose packing type sauce, through low temperature, for a long time through pasteurize, pack flexible pipe sealing into, make.
The concrete steps of sweet vinegar-pepper fresh sauce of preparing fruits and vegetables of the present invention, spices, edible flowers, ocean fish, shrimp combination collocation with the raw material of described combination collocation mode one are as follows:
(1) get by mass percentage following material: fresh fruit 20 ~ 30%, fresh vegetables 20 ~ 30%, plant perfume 10 ~ 30%, ocean fish 5 ~ 10%, shrimp 5 ~ 10%; Preparation accounts for the following flavoring of above-mentioned material gross mass percentage: white sugar 8 ~ 12%, STEVIA REBAUDIANA 3 ~ 8%, salt 8 ~ 10%, green onion 1 ~ 3%, ginger 1 ~ 3%, garlic 2 ~ 5%, capsicum 5 ~ 10%;
(2) particle or section are cleaned, are cut into fresh fruit, fresh vegetables, stand-by; Plant perfume is cleaned, and is processed into broken end, stand-by; Ocean fish, shrimp are cleaned, ocean fish removes fish scale, except internal organ and impurity, shrimp are shelled, end to end, remove shrimp line, be cut into the meat grain identical with the particle of the fresh fruit of handling well or fresh vegetables or slice size, stand-by;
(3) proper amount of clear water enters pot, be heated to boil, by particle or the section of the ready fresh fruit of step (2) or fresh vegetables, the meat grain of ocean fish and shrimp is pulled out after entering pot 3 ~ 8min, dry to mixed material moisture be 20 ~ 60%, then mixed material is packed in fermentation tank, by broken the plant perfume cutting end, flavoring is evenly sprinkled into, mix, sealing and fermenting 7 days ~ 2 months, after having fermented, through low temperature, for a long time through pasteurize, be filled into glass container, can be made into the fruits and vegetables that contain fruits and vegetables particle or section, spices, edible flowers, ocean fish, the sweet vinegar-pepper fresh sauce of shrimp combination collocation.
The concrete steps of sweet vinegar-pepper fresh sauce of preparing fruits and vegetables of the present invention, spices, edible flowers, ocean fish, shrimp combination collocation with the raw material of described combination collocation mode two are as follows:
(1) get by mass percentage following material: fresh fruit 35 ~ 50%, plant perfume 10 ~ 25%, ocean fish 10 ~ 20%, shrimp 10 ~ 20%; Preparation accounts for the following flavoring of above-mentioned material gross mass percentage: white sugar 6 ~ 15%, STEVIA REBAUDIANA 5 ~ 10%, salt 6 ~ 10%, green onion 1 ~ 3%, ginger 1 ~ 4%, garlic 2 ~ 6%, capsicum 5 ~ 8%;
(2) fresh fruit is cleaned, shredded, stand-by; Plant perfume is cleaned, and is processed into broken end; Green onion, ginger, garlic, capsicum are cleaned respectively, removed impurity, are cut into broken end, stand-by; Ocean fish, shrimp are cleaned, ocean fish removes fish scale, except internal organ and impurity, shrimp are shelled, end to end, remove shrimp line, mince together;
(3) ready step (2) various raw materials are dried respectively to moisture 20 ~ 50%, mixed, then compound is packed into clean container, the flavoring that adds step (1) to prepare, sealing, be placed in not higher than under the room temperature of 10 DEG C, ferment 7 days to 3 months, after having fermented, adopt again the conventional production method of preparation hose packing type sauce, through low temperature, for a long time through pasteurize, pack flexible pipe sealing into, make.
The concrete steps of sweet vinegar-pepper fresh sauce of preparing fruits and vegetables of the present invention, spices, edible flowers, ocean fish, shrimp combination collocation with the raw material of combination collocation mode three are as follows:
(1) get by mass percentage following material: edible fresh flower 40 ~ 80%, ocean fish 10 ~ 30%, shrimp 10 ~ 30%; Preparation accounts for the following flavoring of above-mentioned material gross mass percentage: white sugar 2 ~ 5%, STEVIA REBAUDIANA 2 ~ 5%, salt 5 ~ 10%, green onion 1 ~ 2%, ginger 1 ~ 2%, garlic 2 ~ 5%, capsicum 5 ~ 10%, light-coloured vinegar a little;
(2) edible fresh flower is cleaned, removed cauline leaf, Hua Di, get petal; Green onion, ginger, garlic, capsicum are cleaned respectively, removed impurity, are cut into broken end, stand-by; Ocean fish, shrimp are cleaned, ocean fish removes fish scale, except internal organ and impurity, shrimp are shelled, end to end, remove shrimp line, be cut into respectively segment, break into sauce, stand-by;
(3) sauce of the flavoring except STEVIA REBAUDIANA and ocean fish and shrimp being made mixes, 10 ~ 20 DEG C of sealing and fermenting 10 ~ 30 days, again petal is added and stirred, continue fermentation 10 ~ 30 days, then add STEVIA REBAUDIANA, continue fermentation 10 ~ 30 days, after having fermented, then adopt the conventional production method of preparing hose packing type sauce, through low temperature, for a long time through pasteurize, pack flexible pipe sealing into, make.
Fruit of the present invention is preferably the certain kind of berries, gooseberry, mulberries, grape, carambola, pawpaw, banana, plum, peach, Lee, apricot, fig, cherry, western dark plum, loquat, hawthorn, cherry tomato, dragon fruit, gingko, Kiwi berry, fragrant plant is happy, durian, apple, shaddock, "Hami" melon, mango, Brachybotrys paridiformis, Ou Li, mountain fourth, cape gooseberry, raspberry, Rubus corchorifolius, Chinese pear-leaved crabapple, pomegranate, blackberry, blueberry, blueberry, Chinese grooseberry, blackcurrant, Garbo fruit, cowberry, egg fruit, calophyllum inophyllum, Ou Cha, Cranberry, sapodilla, passion fruit, sea-buckthorn, indigo fruit, the fruit of Chinese magnoliavine, raspberry, tea Fischer, european bird cherry, prunus spinosa, one or more in shiny-leaved yellowhorn.
Vegetables of the present invention are preferably onion, radish, Chinese yam, aloe, horseradish, mushroom, asparagus, agrocybe, pleurotus eryngii, pocket mushrooms, lark mushroom, straw mushroom, phoenix-tail mushroom, clitocybe maxima, flat mushroom, coprinus comatus, agaricus bisporus, true Ji mushroom, tea is begged mushroom, Lu Inspectors, tomato, corn, soybean, peanut, burdock, turnip, horse official seal potato class, sweet potato, yam bean, jerusalem artichoke, edible canna, green onion recklessly, stem mustard, root mustard, ball mustard, lettuce fragrant plant, celery, three-coloured amaranth, chrysanthemum fragrant plant, Gynura bicolor, purslane, loosestrife, curly parsley, kalimeris, duck dish, cucumber, chocho, winter squash, snake melon, wintercherry, Kidney bean, pea, French beans, goa bean, water shield, Chinese toon, der Bockdorn, cynara scolymus, balloonflower root dish, grifola frondosus, sweet-waxy maizes, certain herbaceous plants with big flowers lettuce, Cheng dish, wine plant, horseradish, day lily, Nasturtium officinale, scarlet runner bean, Celadon cauliflower, balling dish, New Zealand spinach dish, dish fragrant plant Mu, fennel dish, chrysanthemum brain, certain herbaceous plants with big flowers falls, one or more in Ye Chard dish.
Plant perfume of the present invention is preferably purple perilla, bay, Pueraria lobota thread, wild chervil, caraway, coriandrum, curry leaf, dill, needle juniper, lemongrass, cardamom, Rigen difficult to understand, Pandan Leaves, rosemary, Xue MingRosma rinus officinalis, safron, Salvia japonica, shallot, tarragon, thyme, faenum graecum, sweet basil, China ink angle orchid, Lovage, frankincense, No perfume (or spice), Zhu medicine, cloves, vanilla, dried peppermint leaf, lovage, wild marjoram, Mazu woods, hyssop, garden burnet, tower Rigen, poppy seed, coriander seed, nasturtium, fragrant sand, grass/nutmeg, Xin Geng, tsaoko, the banksia rose, kaempferia galamga, rhizoma homalonemae, cortex acanthopanacis, the bark of eucommia, grass spinach, galingal, Momordica grosvenori, anistree, fennel, cassia bark, schizonepeta, yellow mast, cumin, Radix Glycyrrhizae, bitter orange flower, cassia seed, wrinkled giant hyssop, fragrant edge, Poria cocos, fructus cannabis, elscholtiza, cogongrass rhizome/leaf, reed rhizome, fructus alpiniae oxyphyllae, lophatherum gracile, the sterculia seed, honeysuckle, zaocys dhumnade, STEVIA REBAUDIANA, sesame, one or more in mustard.
The present invention with respect to the beneficial effect of prior art is: the present invention is using one or more in fruit, vegetables, plant perfume, edible fresh flower as major ingredient, wherein be rich in the natural nutrient components such as multiple cellulose, vitamin, enzyme, polysaccharide, polyphenol, plant perfume can increase special, the abundant fragrance of sauce, add the composition of ocean fish, shrimp to promote the delicate flavour of sauce, also can make increases protein component in sauce, promotes its nutritive value; The raw material that product of the present invention adopts is pure natural, is of high nutritive value, and has sweet vinegar-pepper fresh local flavor by spontaneous fermentation before making it; wherein keep particle or the section of fruits and vegetables; special mouthfeel, product is additive-free, can be instant, dip in food, cold and dressed with sauce, cook, go with rice or bread.
Detailed description of the invention
Below by embodiment, the present invention is described in further details, these embodiment are only used for illustrating the present invention, do not limit the scope of the invention.
Embodiment 1 realizes the present invention according to the following steps:
1, adopt the mass percent of major ingredient and the combination collocation mode of batching and the major ingredient that adopts, batching, flavoring as follows: fresh fruit 30%(is pawpaw, muskmelon each 15% wherein), wherein tomato, soybean, peanut each 10% of fresh vegetables 30%(), plant perfume STEVIA REBAUDIANA 20%, ocean fish 10%, shrimp 10%; Preparation accounts for the following flavoring of above-mentioned material mass percent: white sugar 8%, STEVIA REBAUDIANA 5%, salt 6%, green onion 3%, ginger 3%, garlic 5%, capsicum 5%;
2, preparation process:
(1) get by mass percentage above-mentioned each material;
(2) fresh fruit, fresh vegetables are cleaned, shredded, stand-by; Plant perfume is cleaned, and is processed into broken end; Green onion, ginger, garlic, capsicum are cleaned respectively, removed impurity, are cut into broken end, stand-by; Ocean fish, shrimp are cleaned, ocean fish removes fish scale, except internal organ and impurity, shrimp are shelled, end to end, remove shrimp line, be cut into respectively segment, break into sauce, stand-by;
(3) by fresh fruit, the fresh vegetables of chopping, be processed into the plant perfume at broken end, the ocean fish, the shrimp that are processed into green onion, ginger, garlic, the capsicum at broken end and are cut into segment are mixed and made into compound, add again white sugar, salt, heating after stirring, heats while stirring evenly, is heated to after 90 DEG C, at this temperature, continue infusion 30min, cooling, then adopt the conventional production method of preparing hose packing type sauce, through low temperature, for a long time through pasteurize, pack flexible pipe sealing into, make.
Embodiment 2 is now the present invention according to the following steps:
1, adopt the mass percent of major ingredient and the combination collocation mode of batching and the major ingredient that adopts, batching, flavoring as follows: fresh fruit 30%(is sea-buckthorn, calophyllum inophyllum, cherry each 10% wherein), wherein aloe, tomato each 15% of fresh vegetables 30%(), wherein lophatherum gracile, honeysuckle each 10% of plant perfume 20%(), ocean fish 10%, shrimp 10%; Preparation accounts for the following flavoring of above-mentioned material mass percent: white sugar 12%, salt 15%, green onion 3%, ginger 1%, garlic 2%, capsicum 5%;
2, preparation process:
(1) get by mass percentage above-mentioned each material;
(2) fresh fruit, fresh vegetables are cleaned, shredded, stand-by; Plant perfume is cleaned, and is processed into broken end; Green onion, ginger, garlic, capsicum are cleaned respectively, removed impurity, are cut into broken end, stand-by; Ocean fish, shrimp are cleaned, ocean fish removes fish scale, except internal organ and impurity, shrimp are shelled, end to end, remove shrimp line, be cut into respectively segment, break into sauce, stand-by;
(3) by fresh fruit, the fresh vegetables of chopping, be processed into the plant perfume at broken end, the ocean fish, the shrimp that are processed into green onion, ginger, garlic, the capsicum at broken end and are cut into segment are mixed and made into compound, add again white sugar, salt, heating after stirring, heats while stirring evenly, is heated to after 110 DEG C, at this temperature, continue infusion 10min, cooling, then adopt the conventional production method of preparing hose packing type sauce, through low temperature, for a long time through pasteurize, pack flexible pipe sealing into, make.
Embodiment 3 is now the present invention according to the following steps:
1, adopt the mass percent of major ingredient and the combination collocation mode of batching and the major ingredient that adopts, batching, flavoring as follows: fresh fruit 40%(wherein, Kiwi berry, strawberry each 20%), wherein cumin 13%, STEVIA REBAUDIANA 7% of plant perfume 20%(), ocean fish 20%, shrimp 20%; Preparation accounts for the following flavoring of above-mentioned material mass percent: white sugar 10%, salt 8%, green onion 3%, ginger 4%, garlic 5%, capsicum 8%;
2, preparation process:
(1) get by mass percentage with above-mentioned material:
(2) fresh fruit is cleaned, shredded, stand-by; Plant perfume is cleaned, and is processed into broken end; Green onion, ginger, garlic, capsicum are cleaned respectively, removed impurity, are cut into broken end, stand-by; Ocean fish, shrimp are cleaned, ocean fish removes fish scale, except internal organ and impurity, shrimp are shelled, end to end, remove shrimp line, mince together;
(3) ready step (2) various raw materials are dried respectively to moisture 50%, mixed, then compound is packed into clean container, the flavoring that adds step (1) to prepare, sealing, be placed in not higher than under the room temperature of 10 DEG C, ferment 30 days, after having fermented, adopt again the conventional production method of preparation hose packing type sauce, through low temperature, for a long time through pasteurize, pack flexible pipe sealing into, make.
Embodiment 4 is now the present invention according to the following steps:
1, adopt the mass percent of major ingredient and the combination collocation mode of batching and the major ingredient that adopts, batching, flavoring as follows: fresh fruit 50%(wherein, blackberry, blueberry, blueberry, Cranberry each 10%, cowberry 20%), plant perfume 25%(wherein, sesame 15%, purple perilla 10%), ocean fish 10%, shrimp 15%; Preparation accounts for the following flavoring of above-mentioned material mass percent: white sugar 15%, salt 10%, green onion 3%, ginger 3%, garlic 3%, capsicum 5%;
2, preparation process:
(1) get by mass percentage with above-mentioned material:
(2) fresh fruit is cleaned, shredded, stand-by; Plant perfume is cleaned, and is processed into broken end; Green onion, ginger, garlic, capsicum are cleaned respectively, removed impurity, are cut into broken end, stand-by; Ocean fish, shrimp are cleaned, ocean fish removes fish scale, except internal organ and impurity, shrimp are shelled, end to end, remove shrimp line, mince together;
(3) ready step (2) various raw materials are dried respectively to moisture 20%, mixed, then compound is packed into clean container, the flavoring that adds step (1) to prepare, sealing, be placed in not higher than under the room temperature of 10 DEG C, ferment 60 days, after having fermented, adopt again the conventional production method of preparation hose packing type sauce, through low temperature, for a long time through pasteurize, pack flexible pipe sealing into, make.
Embodiment 5 is now the present invention according to the following steps:
1, adopt the mass percent of major ingredient and the combination collocation mode of batching and the major ingredient that adopts, batching, flavoring as follows: fresh fruit 20%(is fragrant plant pleasure 10%, apple 10% wherein), fresh vegetables 30%(is cucumber, chocho each 15% wherein), plant perfume 30%(is STEVIA REBAUDIANA 10%, lemongrass 20% wherein), ocean fish 10%, shrimp 10%; Preparation accounts for the following flavoring of above-mentioned material mass percent: white sugar 10%, STEVIA REBAUDIANA 3%, salt 10%, green onion 2%, ginger 2%, garlic 4%, capsicum 10%;
2, preparation process:
(1) get by mass percentage with above-mentioned material;
(2) particle or section are cleaned, are cut into fresh fruit, fresh vegetables, stand-by; Plant perfume is cleaned, and is processed into broken end, stand-by; Ocean fish, shrimp are cleaned, ocean fish removes fish scale, except internal organ and impurity, shrimp are shelled, end to end, remove shrimp line, be cut into the meat grain identical with the particle of the fresh fruit of handling well or fresh vegetables or slice size, stand-by;
(3) proper amount of clear water enters pot, be heated to boil, by particle or the section of the ready fresh fruit of step (2) or fresh vegetables, after entering pot 8min, the meat grain of ocean fish and shrimp pulls out, dry to mixed material moisture be 60%, then mixed material is packed in fermentation tank, by broken the plant perfume cutting end, flavoring is evenly sprinkled into, mix, sealing and fermenting 7 days, after having fermented, through low temperature, for a long time through pasteurize, be filled into glass container, can be made into the fruits and vegetables that contain fruits and vegetables particle or section, spices, edible flowers, ocean fish, the sweet vinegar-pepper fresh sauce of shrimp combination collocation.
Embodiment 6 is now the present invention according to the following steps:
1, adopt the mass percent of major ingredient and the combination collocation mode of batching and the major ingredient that adopts, batching, flavoring as follows: fresh water 30%(is carambola, cowberry, plum, "Hami" melon each 10% wherein), fresh vegetables 20%(is sweet-waxy maizes, pea each 10% wherein) wherein fructus alpiniae oxyphyllae, STEVIA REBAUDIANA each 15% of plant perfume 30%(), ocean fish 10%, shrimp 10%; Preparation accounts for the following flavoring of above-mentioned material mass percent: white sugar 8%, STEVIA REBAUDIANA 3%, salt 8%, green onion 3%, ginger 3%, garlic 5%, capsicum 10%;
2, preparation process:
(1) get by mass percentage with above-mentioned material;
(2) particle or section are cleaned, are cut into fresh fruit, fresh vegetables, stand-by; Plant perfume is cleaned, and is processed into broken end, stand-by; Ocean fish, shrimp are cleaned, ocean fish removes fish scale, except internal organ and impurity, shrimp are shelled, end to end, remove shrimp line, be cut into the meat grain identical with the particle of the fresh fruit of handling well or fresh vegetables or slice size, stand-by;
(3) proper amount of clear water enters pot, be heated to boil, by particle or the section of the ready fresh fruit of step (2) or fresh vegetables, after entering pot 5min, the meat grain of ocean fish and shrimp pulls out, dry to mixed material moisture be 50%, then mixed material is packed in fermentation tank, by broken the plant perfume cutting end, flavoring is evenly sprinkled into, mix, sealing and fermenting 45 days, after having fermented, through low temperature, for a long time through pasteurize, be filled into glass container, can be made into the fruits and vegetables that contain fruits and vegetables particle or section, spices, edible flowers, ocean fish, the sweet vinegar-pepper fresh sauce of shrimp combination collocation.
Embodiment 7 is now the present invention according to the following steps:
(1) get by mass percentage following material: edible fresh flower 80%, ocean fish 10%, shrimp 10%; Preparation accounts for the following flavoring of above-mentioned material gross mass percentage: white sugar 2%, STEVIA REBAUDIANA 5%, salt 5%, green onion 1%, ginger 1%, garlic 2%, capsicum 10%, light-coloured vinegar a little;
(2) edible fresh flower is cleaned, removed cauline leaf, Hua Di, get petal; Green onion, ginger, garlic, capsicum are cleaned respectively, removed impurity, are cut into broken end, stand-by; Ocean fish, shrimp are cleaned, ocean fish removes fish scale, except internal organ and impurity, shrimp are shelled, end to end, remove shrimp line, be cut into respectively segment, break into sauce, stand-by;
(3) sauce of the flavoring except STEVIA REBAUDIANA and ocean fish and shrimp being made mixes, 10 DEG C of sealing and fermenting 30 days, again petal is added and stirred, continue fermentation 20 days, then add STEVIA REBAUDIANA, continue fermentation 15 days, after having fermented, then adopt the conventional production method of preparing hose packing type sauce, through low temperature, for a long time through pasteurize, pack flexible pipe sealing into, make.
Embodiment 8 is now the present invention according to the following steps:
(1) get by mass percentage following material: edible fresh flower 40%, ocean fish 30%, shrimp 30%; Preparation accounts for the following flavoring of above-mentioned material gross mass percentage: white sugar 4%, STEVIA REBAUDIANA 5%, salt 10%, green onion 2%, ginger 2%, garlic 5%, capsicum 5%, light-coloured vinegar a little;
(2) edible fresh flower is cleaned, removed cauline leaf, Hua Di, get petal; Green onion, ginger, garlic, capsicum are cleaned respectively, removed impurity, are cut into broken end, stand-by; Ocean fish, shrimp are cleaned, ocean fish removes fish scale, except internal organ and impurity, shrimp are shelled, end to end, remove shrimp line, be cut into respectively segment, break into sauce, stand-by;
(3) sauce of the flavoring except STEVIA REBAUDIANA and ocean fish and shrimp being made mixes, 20 DEG C of sealing and fermenting 10 days, again petal is added and stirred, continue fermentation 20 days, then add STEVIA REBAUDIANA, continue fermentation 10 days, after having fermented, then adopt the conventional production method of preparing hose packing type sauce, through low temperature, for a long time through pasteurize, pack flexible pipe sealing into, make.

Claims (9)

1. the sweet vinegar-pepper fresh sauce of fruits and vegetables, spices, edible flowers, ocean fish, shrimp combination collocation, it is characterized in that: be to select one or more in fresh fruit, fresh vegetables, plant perfume, edible fresh flower to make major ingredient, selecting ocean fish, shrimp is auxiliary material, major ingredient and auxiliary material are carried out to combination collocation, then be prepared from as flavoring using white sugar, STEVIA REBAUDIANA, salt, green onion, ginger, garlic, capsicum.
2. the sweet vinegar-pepper fresh sauce of fruits and vegetables according to claim 1, spices, edible flowers, ocean fish, shrimp combination collocation, it is characterized in that: taking one or more in fresh fruit, fresh vegetables, plant perfume, edible fresh flower as major ingredient, taking ocean fish, shrimp as auxiliary material, major ingredient and auxiliary material are carried out to combination collocation, be prepared from as flavoring using white sugar, STEVIA REBAUDIANA, salt, green onion, ginger, garlic, capsicum, in the combination collocation mode of described major ingredient and auxiliary material and each combination collocation mode, the consumption of each component is as follows by percentage to the quality again:
(1) combination collocation mode one: major ingredient adopts fresh fruit, fresh vegetables, plant perfume, auxiliary material adopts ocean fish, shrimp; In this combination collocation mode, each amounts of components is: fresh fruit 20 ~ 30%, fresh vegetables 20 ~ 30%, plant perfume 10 ~ 30%, ocean fish 5 ~ 10%, shrimp 5 ~ 10%;
(2) combination collocation mode two: major ingredient adopts fresh fruit, plant perfume, auxiliary material adopts ocean fish, shrimp; In this combination collocation mode, each amounts of components is: fresh fruit 35 ~ 50%, plant perfume 10 ~ 25%, ocean fish 10 ~ 20%, shrimp 10 ~ 20%;
(3) combination collocation mode three: major ingredient adopts edible fresh flower, auxiliary material adopts ocean fish, shrimp; In this combination collocation mode, each amounts of components is: edible fresh flower 40 ~ 80%, ocean fish 10 ~ 30%, shrimp 10 ~ 30%.
3. the sweet vinegar-pepper fresh sauce of fruits and vegetables according to claim 2, spices, edible flowers, ocean fish, shrimp combination collocation, is characterized in that: the concrete steps of sweet vinegar-pepper fresh sauce of preparing described fruits and vegetables, spices, edible flowers, ocean fish, shrimp combination collocation with the raw material of described combination collocation mode one are as follows:
(1) get by mass percentage following material: fresh fruit 20 ~ 30%, fresh vegetables 20 ~ 30%, plant perfume 10 ~ 30%, ocean fish 5 ~ 10%, shrimp 5 ~ 10%; Preparation accounts for the following flavoring of above-mentioned material gross mass percentage: white sugar 8 ~ 12%, STEVIA REBAUDIANA 3 ~ 8%, salt 6 ~ 15%, green onion 1 ~ 3%, ginger 1 ~ 3%, garlic 2 ~ 5%, capsicum 5 ~ 10%;
(2) fresh fruit, fresh vegetables are cleaned, shredded, stand-by; Plant perfume is cleaned, and is processed into broken end; Green onion, ginger, garlic, capsicum are cleaned respectively, removed impurity, are cut into broken end, stand-by; Ocean fish, shrimp are cleaned, ocean fish removes fish scale, except internal organ and impurity, shrimp are shelled, end to end, remove shrimp line, be cut into respectively segment, break into sauce, stand-by;
(3) by fresh fruit, the fresh vegetables of chopping, be processed into the plant perfume at broken end, the ocean fish, the shrimp that are processed into green onion, ginger, garlic, the capsicum at broken end and are cut into segment are mixed and made into compound, add again white sugar, STEVIA REBAUDIANA, salt, heating after stirring, heat while stirring evenly, be heated to after 90 ~ 110 DEG C, at this temperature, continue infusion 10 ~ 30min, cooling, then adopt the conventional production method of preparing hose packing type sauce, through low temperature, for a long time through pasteurize, pack flexible pipe sealing into, make.
4. the sweet vinegar-pepper fresh sauce of fruits and vegetables according to claim 2, spices, edible flowers, ocean fish, shrimp combination collocation, is characterized in that: the concrete steps of sweet vinegar-pepper fresh sauce of preparing described fruits and vegetables, spices, edible flowers, ocean fish, shrimp combination collocation with the raw material of described combination collocation mode one are as follows:
(1) get by mass percentage following material: fresh fruit 20 ~ 30%, fresh vegetables 20 ~ 30%, plant perfume 10 ~ 30%, ocean fish 5 ~ 10%, shrimp 5 ~ 10%; Preparation accounts for the following flavoring of above-mentioned material gross mass percentage: white sugar 8 ~ 12%, STEVIA REBAUDIANA 3 ~ 8%, salt 8 ~ 10%, green onion 1 ~ 3%, ginger 1 ~ 3%, garlic 2 ~ 5%, capsicum 5 ~ 10%;
(2) particle or section are cleaned, are cut into fresh fruit, fresh vegetables, stand-by; Plant perfume is cleaned, and is processed into broken end, stand-by; Ocean fish, shrimp are cleaned, ocean fish removes fish scale, except internal organ and impurity, shrimp are shelled, end to end, remove shrimp line, be cut into the meat grain identical with the particle of the fresh fruit of handling well or fresh vegetables or slice size, stand-by;
(3) proper amount of clear water enters pot, be heated to boil, by particle or the section of the ready fresh fruit of step (2) or fresh vegetables, the meat grain of ocean fish and shrimp is pulled out after entering pot 3 ~ 8min, dry to mixed material moisture be 20 ~ 60%, then mixed material is packed in fermentation tank, by broken the plant perfume cutting end, flavoring is evenly sprinkled into, mix, sealing and fermenting 7 days ~ 2 months, after having fermented, through low temperature, for a long time through pasteurize, be filled into glass container, can be made into the fruits and vegetables that contain fruits and vegetables particle or section, spices, edible flowers, ocean fish, the sweet vinegar-pepper fresh sauce of shrimp combination collocation.
5. the sweet vinegar-pepper fresh sauce of fruits and vegetables according to claim 2, spices, edible flowers, ocean fish, shrimp combination collocation, is characterized in that: the concrete steps of sweet vinegar-pepper fresh sauce of preparing described fruits and vegetables, spices, edible flowers, ocean fish, shrimp combination collocation with the raw material of described combination collocation mode two are as follows:
(1) get by mass percentage following material: fresh fruit 35 ~ 50%, plant perfume 10 ~ 25%, ocean fish 10 ~ 20%, shrimp 10 ~ 20%; Preparation accounts for the following flavoring of above-mentioned material gross mass percentage: white sugar 6 ~ 15%, STEVIA REBAUDIANA 5 ~ 10%, salt 6 ~ 10%, green onion 1 ~ 3%, ginger 1 ~ 4%, garlic 2 ~ 6%, capsicum 5 ~ 8%;
(2) fresh fruit is cleaned, shredded, stand-by; Plant perfume is cleaned, and is processed into broken end; Green onion, ginger, garlic, capsicum are cleaned respectively, removed impurity, are cut into broken end, stand-by; Ocean fish, shrimp are cleaned, ocean fish removes fish scale, except internal organ and impurity, shrimp are shelled, end to end, remove shrimp line, mince together;
(3) ready step (2) various raw materials are dried respectively to moisture 20 ~ 50%, mixed, then compound is packed into clean container, the flavoring that adds step (1) to prepare, sealing, be placed in not higher than under the room temperature of 10 DEG C, ferment 7 days to 3 months, after having fermented, adopt again the conventional production method of preparation hose packing type sauce, through low temperature, for a long time through pasteurize, pack flexible pipe sealing into, make.
6. the sweet vinegar-pepper fresh sauce of fruits and vegetables according to claim 2, spices, edible flowers, ocean fish, shrimp combination collocation, is characterized in that: the concrete steps of sweet vinegar-pepper fresh sauce of preparing described fruits and vegetables, spices, edible flowers, ocean fish, shrimp combination collocation with the raw material of described combination collocation mode three are as follows:
Get by mass percentage following material: edible fresh flower 40 ~ 80%, ocean fish 10 ~ 30%, shrimp 10 ~ 30%; Preparation accounts for the following flavoring of above-mentioned material gross mass percentage: white sugar 2 ~ 5%, STEVIA REBAUDIANA 2 ~ 5%, salt 5 ~ 10%, green onion 1 ~ 2%, ginger 1 ~ 2%, garlic 2 ~ 5%, capsicum 5 ~ 10%, light-coloured vinegar a little;
(2) edible fresh flower is cleaned, removed cauline leaf, Hua Di, get petal; Green onion, ginger, garlic, capsicum are cleaned respectively, removed impurity, are cut into broken end, stand-by; Ocean fish, shrimp are cleaned, ocean fish removes fish scale, except internal organ and impurity, shrimp are shelled, end to end, remove shrimp line, be cut into respectively segment, break into sauce, stand-by;
(3) sauce of the flavoring except STEVIA REBAUDIANA and ocean fish and shrimp being made mixes, 10 ~ 20 DEG C of sealing and fermenting 10 ~ 30 days, again petal is added and stirred, continue fermentation 10 ~ 30 days, then add STEVIA REBAUDIANA, continue fermentation 10 ~ 30 days, after having fermented, then adopt the conventional production method of preparing hose packing type sauce, through low temperature, for a long time through pasteurize, pack flexible pipe sealing into, make.
7. according to the fruits and vegetables described in any one in claim 1 to 6, spices, edible flowers, ocean fish, the sweet vinegar-pepper fresh sauce of shrimp combination collocation, it is characterized in that: described fruit is the certain kind of berries, gooseberry, mulberries, grape, carambola, pawpaw, banana, plum, peach, Lee, apricot, fig, cherry, western dark plum, loquat, hawthorn, cherry tomato, dragon fruit, gingko, Kiwi berry, fragrant plant is happy, durian, apple, shaddock, "Hami" melon, mango, Brachybotrys paridiformis, Ou Li, mountain fourth, cape gooseberry, raspberry, Rubus corchorifolius, Chinese pear-leaved crabapple, pomegranate, blackberry, blueberry, blueberry, Chinese grooseberry, blackcurrant, Garbo fruit, cowberry, egg fruit, calophyllum inophyllum, Ou Cha, Cranberry, sapodilla, passion fruit, sea-buckthorn, indigo fruit, the fruit of Chinese magnoliavine, raspberry, tea Fischer, european bird cherry, prunus spinosa, one or more in shiny-leaved yellowhorn.
8. according to the fruits and vegetables described in any one in claim 1 to 6, spices, edible flowers, ocean fish, the sweet vinegar-pepper fresh sauce of shrimp combination collocation, is characterized in that: described vegetables are onion, radish, Chinese yam, aloe, horseradish, mushroom, asparagus, agrocybe, pleurotus eryngii, pocket mushrooms, lark mushroom, straw mushroom, phoenix-tail mushroom, clitocybe maxima, flat mushroom, coprinus comatus, agaricus bisporus, true Ji mushroom, tea is begged mushroom, Lu Inspectors, tomato, corn, soybean, peanut, burdock, turnip, horse official seal potato class, sweet potato, yam bean, jerusalem artichoke, edible canna, green onion recklessly, stem mustard, root mustard, ball mustard, lettuce fragrant plant, celery, three-coloured amaranth, chrysanthemum fragrant plant, Gynura bicolor, purslane, loosestrife, curly parsley, kalimeris, duck dish, cucumber, chocho, winter squash, snake melon, wintercherry, Kidney bean, pea, French beans, goa bean, water shield, Chinese toon, der Bockdorn, cynara scolymus, balloonflower root dish, grifola frondosus, sweet-waxy maizes, certain herbaceous plants with big flowers lettuce, Cheng dish, wine plant, horseradish, day lily, Nasturtium officinale, scarlet runner bean, Celadon cauliflower, balling dish, New Zealand spinach dish, dish fragrant plant Mu, fennel dish, chrysanthemum brain, certain herbaceous plants with big flowers falls, one or more in Ye Chard dish.
9. according to the fruits and vegetables described in any one in claim 1 to 6, spices, edible flowers, ocean fish, the sweet vinegar-pepper fresh sauce of shrimp combination collocation, is characterized in that: described plant perfume is purple perilla, bay, Pueraria lobota thread, wild chervil, caraway, coriandrum, curry leaf, dill, needle juniper, lemongrass, cardamom, Rigen difficult to understand, Pandan Leaves, rosemary, Xue MingRosma rinus officinalis, safron, Salvia japonica, shallot, tarragon, thyme, faenum graecum, sweet basil, China ink angle orchid, Lovage, frankincense, No perfume (or spice), Zhu medicine, cloves, vanilla, dried peppermint leaf, lovage, wild marjoram, Mazu woods, hyssop, garden burnet, tower Rigen, poppy seed, coriander seed, nasturtium, fragrant sand, grass/nutmeg, Xin Geng, tsaoko, the banksia rose, kaempferia galamga, rhizoma homalonemae, cortex acanthopanacis, the bark of eucommia, grass spinach, galingal, Momordica grosvenori, anistree, fennel, cassia bark, schizonepeta, yellow mast, cumin, Radix Glycyrrhizae, bitter orange flower, cassia seed, wrinkled giant hyssop, fragrant edge, Poria cocos, fructus cannabis, elscholtiza, cogongrass rhizome/leaf, reed rhizome, fructus alpiniae oxyphyllae, lophatherum gracile, the sterculia seed, honeysuckle, zaocys dhumnade, STEVIA REBAUDIANA, sesame, one or more in mustard.
CN201410257288.0A 2014-06-11 2014-06-11 Garden stuff, spice, edible flower, marine fish and shrimp combined sweet, sour, hot and delicious sauce CN103976349A (en)

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CN104305376A (en) * 2014-11-05 2015-01-28 安徽华安食品有限公司 Sesame blueberry spleen tonifying paste and preparation method thereof
CN104431968A (en) * 2014-11-19 2015-03-25 滁州市百年食品有限公司 Osmanthus fragrant black soya bean paste and preparation method thereof
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