CN104304859A - Mixed sauce of lemon and avicennia marina fruit - Google Patents
Mixed sauce of lemon and avicennia marina fruit Download PDFInfo
- Publication number
- CN104304859A CN104304859A CN201410617009.7A CN201410617009A CN104304859A CN 104304859 A CN104304859 A CN 104304859A CN 201410617009 A CN201410617009 A CN 201410617009A CN 104304859 A CN104304859 A CN 104304859A
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- lemon
- avicennia marina
- marina fruit
- kilograms
- sauce
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- 241001635619 Avicennia marina Species 0.000 title claims abstract description 47
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 47
- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 44
- 235000015067 sauces Nutrition 0.000 title claims abstract description 29
- 244000248349 Citrus limon Species 0.000 title abstract 5
- 238000002156 mixing Methods 0.000 claims abstract description 30
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 235000013305 food Nutrition 0.000 claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 238000005554 pickling Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 244000131522 Citrus pyriformis Species 0.000 claims description 39
- 238000000855 fermentation Methods 0.000 claims description 15
- 230000004151 fermentation Effects 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 240000002234 Allium sativum Species 0.000 claims description 11
- 239000008157 edible vegetable oil Substances 0.000 claims description 11
- 235000004611 garlic Nutrition 0.000 claims description 11
- 235000021552 granulated sugar Nutrition 0.000 claims description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 11
- 239000004223 monosodium glutamate Substances 0.000 claims description 11
- 235000019991 rice wine Nutrition 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 11
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 11
- 239000004299 sodium benzoate Substances 0.000 claims description 11
- 235000010234 sodium benzoate Nutrition 0.000 claims description 11
- 238000010009 beating Methods 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 238000007605 air drying Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 3
- 239000000470 constituent Substances 0.000 abstract 1
- 238000005360 mashing Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 230000035922 thirst Effects 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 208000001953 Hypotension Diseases 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 208000021822 hypotensive Diseases 0.000 description 2
- 230000001077 hypotensive effect Effects 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 210000003296 saliva Anatomy 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 206010000234 Abortion spontaneous Diseases 0.000 description 1
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 208000003351 Melanosis Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 208000015994 miscarriage Diseases 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 208000000995 spontaneous abortion Diseases 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000341 volatile oil Substances 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a mixed sauce food of lemon and avicennia marina fruit. The sauce food is prepared by taking lemon and avicennia marina fruits as a main raw material and adding other auxiliary materials. The invention also discloses a production method for producing the mixed sauce of lemon and avicennia marina fruit. The production method comprises the following steps: cleaning, deactivating, peeling, soaking, pickling, mashing, mixing, fermenting, packaging, sterilizing, cooling, storing and the like. Products produced by adopting the production method have special faint scent unique to lemon, is strong in taste, keeps original nutrient constituents of avicennia marina fruit and is convenient for customers to eat; according to the mixed sauce food provided by the invention, the production technology is reasonable and a good market prospect is realized.
Description
Technical field
The present invention relates to food processing field, the mixing sauce of especially a kind of lemon and Avicennia marina fruit and production method thereof.
Background technology
The rich in nutrition content of Avicennia marina fruit, Crude starch, total Soluble Sugar, crude fiber content are higher, have cool blood of relieving summer heat, hypotensive, promote the production of body fluid to quench thirst and effect of diuresis.
Lemon is warm in nature, bitter, nontoxic, have slake thirst and help produce saliva, drive away summer heat antiabortive, dredge the functions such as stagnant, stomach invigorating, pain relieving.Lemon can adjust vasopermeability, prevents cardiovascular artery sclerosis and reduces blood viscosity, reduces cholesterol.Lemon heat is low, and has very strong shrinkage, is therefore conducive to reducing fat, is fat-reducing good medicine.
I studies a kind of lemon of invention and the distinctive delicate fragrance of the existing lemon of mixing sauce of Avicennia marina fruit, and mouthfeel is strong, also maintains the original nutrition of Avicennia marina fruit, consumer's instant, and production technology of the present invention is reasonable, and market prospects are fine.
Summary of the invention
The object of this invention is to provide the mixing sauce of a kind of cool blood of relieving summer heat, the lemon of slaking thirst and help produce saliva and Avicennia marina fruit.
Another object of the present invention is to provide the production method of the mixing sauce of a kind of above-mentioned lemon and Avicennia marina fruit.
For achieving the above object, the present invention takes following technical scheme:
The mixing sauce of lemon and Avicennia marina fruit, is characterized in that, containing following raw material, prepares by following portions by weight:
100 ~ 110 parts, lemon, Avicennia marina fruit 100 ~ 110 parts, salt 30 ~ 35 parts, edible oil 5 ~ 10 parts, 5 ~ 8 parts, 38 degree of rice wine, white granulated sugar 3 ~ 6 parts, 2 ~ 4 parts, soy sauce, 1 ~ 3 part, garlic, monosodium glutamate 0.5 ~ 1 part, Sodium Benzoate 0.01 ~ 0.02 part.
The mixing sauce of described lemon and Avicennia marina fruit, is characterized in that, its concrete steps and technique are:
The first step is cleaned: by pulp furnish, lemon and Avicennia marina fruit running water are cleaned up and drained;
Second step completes peeling: the Avicennia marina fruit after cleaning is put into food cooking boiler, is warmed to 90 ~ 110 DEG C of sections, steam beating 8 ~ 10 minutes and remove the peel, coring;
3rd step is soaked: soak 30 ~ 40 hours in cold water the said goods being placed on temperature 5 ~ 8 DEG C of sections, taking-up drains;
4th step is pickled: lemon and Avicennia marina fruit are stirred with edible salt, tinning sealed pickling 200 ~ 220 days;
5th step making beating: the lemon of pickling and Avicennia marina fruit are put into three road beaters, and first crosses mesh size 1.0 ~ 1.2mm, and second crosses mesh size 0.7 ~ 0.9mm, and mesh size 0.5 ~ 0.8mm is crossed in the 3rd road;
6th step mixing: by pulp furnish, the said goods and edible oil, white granulated sugar, garlic, monosodium glutamate, Sodium Benzoate are dropped into mixer, stir and mix for 20 ~ 30 minutes, obtain mixing sauce;
7th step fermentation: add the rice wine by proportioning in mixing sauce, be placed in fermentation tank and carry out fermentation 10 ~ 20 days;
8th step packaging: the said goods is quantitatively installed to vacuum capping in vial;
9th step sterilization: bottled product is put into food cooking boiler and be warmed to 100 ~ 120 DEG C of sections, sterilization 18 ~ 25 minutes;
Tenth step cooling: product after sterilization was cooled to 20 DEG C in 20 minutes;
11 step storage: the said goods case is loaded storehouse, and air drying stores.
The present invention has following beneficial effect:
1) product of the present invention have cool blood of relieving summer heat, hypotensive, promote the production of body fluid to quench thirst and effect of diuresis.
2) product rich in nutrition content of the present invention, Crude starch, total Soluble Sugar, crude fiber content are higher, often edible be conducive to healthy.
3) citric acid of rich choice of products of the present invention, malic acid, flavonoids, volatile oil, hesperidine, a large amount potassium element and low amounts sodium element etc., has miscarriage prevention health, anti-oxidant, nti-freckle, prevents the effect of melanic precipitation.
Detailed description of the invention
Below the specific embodiment of the present invention is elaborated:
Embodiment 1
The mixing sauce of lemon and Avicennia marina fruit, adopts following raw material, prepares by following weight ratio:
110 kilograms, lemon, Avicennia marina fruit 110 kilograms, salt 35 kilograms, edible oil 10 kilograms, 8 kilograms, 38 degree of rice wine, white granulated sugar 6 kilograms, 4 kilograms, soy sauce, 3 kilograms, garlic, monosodium glutamate 1 kilogram, Sodium Benzoate 0.02 kilogram.
Concrete production method:
The first step is cleaned: by pulp furnish, lemon and Avicennia marina fruit running water are cleaned up and drained.
Second step completes peeling: the Avicennia marina fruit after cleaning is put into food cooking boiler, is warmed to 110 DEG C, steam beating 10 minutes and remove the peel, coring.
3rd step is soaked: soak 40 hours in cold water the said goods being placed on temperature 5 ~ 8 DEG C of sections, taking-up drains.
4th step is pickled: lemon and Avicennia marina fruit are stirred with edible salt, tinning sealed pickling 220 days.
5th step making beating: the lemon of pickling and Avicennia marina fruit are put into three road beaters, and first crosses mesh size 1.0 ~ 1.2mm, and second crosses mesh size 0.7 ~ 0.9mm, and mesh size 0.5 ~ 0.8mm is crossed in the 3rd road.
6th step mixing: by pulp furnish, the said goods and edible oil, white granulated sugar, garlic, monosodium glutamate, Sodium Benzoate are dropped into mixer, stir and mix for 30 minutes, obtain mixing sauce.
7th step fermentation: add the rice wine by proportioning in mixing sauce, be placed in fermentation tank and carry out fermentation 20 days.
8th step packaging: the said goods is quantitatively installed to vacuum capping in vial.
9th step sterilization: bottled product is put into food cooking boiler and be warmed to 120 DEG C, sterilization 18 minutes.
Tenth step cooling: product after sterilization was cooled to 20 DEG C in 20 minutes.
11 step storage: the said goods case is loaded storehouse, and air drying stores.
Embodiment 2
The mixing sauce of lemon and Avicennia marina fruit, adopts following raw material, prepares by following weight ratio:
80 kilograms, lemon, Avicennia marina fruit 70 kilograms, salt 25 kilograms, edible oil 8 kilograms, 7 kilograms, 38 degree of rice wine, white granulated sugar 4 kilograms, 3 kilograms, soy sauce, 2 kilograms, garlic, monosodium glutamate 0.8 kilogram, Sodium Benzoate 0.01 kilogram.
Concrete production method:
The first step is cleaned: by pulp furnish, lemon and Avicennia marina fruit running water are cleaned up and drained.
Second step completes peeling: the Avicennia marina fruit after cleaning is put into food cooking boiler, is warmed to 90 ~ 110 DEG C of sections, steam beating 8 ~ 10 minutes and remove the peel, coring.
3rd step is soaked: soak 40 hours in cold water the said goods being placed on temperature 5 ~ 8 DEG C of sections, taking-up drains.
4th step is pickled: lemon and Avicennia marina fruit are stirred with edible salt, tinning sealed pickling 200 days.
5th step making beating: the lemon of pickling and Avicennia marina fruit are put into three road beaters, and first crosses mesh size 1.0 ~ 1.2mm, and second crosses mesh size 0.7 ~ 0.9mm, and mesh size 0.5 ~ 0.8mm is crossed in the 3rd road.
6th step mixing: by pulp furnish, the said goods and edible oil, white granulated sugar, garlic, monosodium glutamate, Sodium Benzoate are dropped into mixer, stir and mix for 30 minutes, obtain mixing sauce.
7th step fermentation: add the rice wine by proportioning in mixing sauce, be placed in fermentation tank and carry out fermentation 18 days.
8th step packaging: the said goods is quantitatively installed to vacuum capping in vial.
9th step sterilization: bottled product is put into food cooking boiler and be warmed to 100 DEG C, sterilization 20 minutes.
Tenth step cooling: product after sterilization was cooled to 20 DEG C in 20 minutes.
11 step storage: the said goods case is loaded storehouse, and air drying stores.
Embodiment 3
The mixing sauce of lemon and Avicennia marina fruit, adopts following raw material, prepares by following weight ratio:
50 kilograms, lemon, Avicennia marina fruit 50 kilograms, salt 18 kilograms, edible oil 5 kilograms, 4 kilograms, 38 degree of rice wine, white granulated sugar 2 kilograms, 1.5 kilograms, soy sauce, 1 kilogram, garlic, monosodium glutamate 0.3 kilogram, Sodium Benzoate 0.01 kilogram.
Concrete production method:
The first step is cleaned: by pulp furnish, lemon and Avicennia marina fruit running water are cleaned up and drained.
Second step completes peeling: the Avicennia marina fruit after cleaning is put into food cooking boiler, is warmed to 90 ~ 110 DEG C of sections, steam beating 8 ~ 10 minutes and remove the peel, coring.
3rd step is soaked: soak 30 hours in cold water the said goods being placed on temperature 5 ~ 8 DEG C of sections, taking-up drains.
4th step is pickled: lemon and Avicennia marina fruit are stirred with edible salt, tinning sealed pickling 200 days.
5th step making beating: the lemon of pickling and Avicennia marina fruit are put into three road beaters, and first crosses mesh size 1.0 ~ 1.2mm, and second crosses mesh size 0.7 ~ 0.9mm, and mesh size 0.5 ~ 0.8mm is crossed in the 3rd road.
6th step mixing: by pulp furnish, the said goods and edible oil, white granulated sugar, garlic, monosodium glutamate, Sodium Benzoate are dropped into mixer, stir and mix for 20 minutes, obtain mixing sauce.
7th step fermentation: add the rice wine by proportioning in mixing sauce, be placed in fermentation tank and carry out fermentation 15 days.
8th step packaging: the said goods is quantitatively installed to vacuum capping in vial.
9th step sterilization: bottled product is put into food cooking boiler and be warmed to 100 DEG C, sterilization 25 minutes.
Tenth step cooling: product after sterilization was cooled to 20 DEG C in 20 minutes.
11 step storage: the said goods case is loaded storehouse, and air drying stores.
Above-described is only embodiments of the present invention.Obvious specific implementation of the present invention is not subject to the restrictions described above; as long as have employed the unsubstantiality that method of the present invention is conceived and technical scheme is carried out to improve; or design of the present invention and technical scheme directly applied to other occasions, all within protection scope of the present invention without to improve.
Claims (2)
1. a mixing sauce for lemon and Avicennia marina fruit, is characterized in that, the mixing sauce of described lemon and Avicennia marina fruit contains following raw material, prepares by following portions by weight:
100 ~ 110 parts, lemon, Avicennia marina fruit 100 ~ 110 parts, salt 30 ~ 35 parts, edible oil 5 ~ 10 parts, 5 ~ 8 parts, 38 degree of rice wine, white granulated sugar 3 ~ 6 parts, 2 ~ 4 parts, soy sauce, 1 ~ 3 part, garlic, monosodium glutamate 0.5 ~ 1 part, Sodium Benzoate 0.01 ~ 0.02 part.
The concrete steps of described production method and technique are:
The first step is cleaned: by pulp furnish, lemon and Avicennia marina fruit running water are cleaned up and drained;
Second step completes peeling: the Avicennia marina fruit after cleaning is put into food cooking boiler, is warmed to 90 ~ 110 DEG C of sections, steam beating 8 ~ 10 minutes and remove the peel, coring;
3rd step is soaked: soak 30 ~ 40 hours in cold water the said goods being placed on temperature 5 ~ 8 DEG C of sections, taking-up drains;
4th step is pickled: lemon and Avicennia marina fruit are stirred with edible salt, tinning sealed pickling 200 ~ 220 days;
5th step making beating: the lemon of pickling and Avicennia marina fruit are put into three road beaters, and first crosses mesh size 1.0 ~ 1.2mm, and second crosses mesh size 0.7 ~ 0.9mm, and mesh size 0.5 ~ 0.8mm is crossed in the 3rd road;
6th step mixing: by pulp furnish, the said goods and edible oil, white granulated sugar, garlic, monosodium glutamate, Sodium Benzoate are dropped into mixer, stir and mix for 20 ~ 30 minutes, obtain mixing sauce;
7th step fermentation: add the rice wine by proportioning in mixing sauce, be placed in fermentation tank and carry out fermentation 10 ~ 20 days;
8th step packaging: the said goods is quantitatively installed to vacuum capping in vial;
9th step sterilization: bottled product is put into food cooking boiler and be warmed to 100 ~ 120 DEG C of sections, sterilization 18 ~ 25 minutes;
Tenth step cooling: product after sterilization was cooled to 20 DEG C in 20 minutes;
11 step storage: the said goods case is loaded storehouse, and air drying stores.
2. the mixing sauce of lemon as claimed in claim 1 and Avicennia marina fruit, it is characterized in that, the mixing sauce of described lemon and Avicennia marina fruit contains following raw material, prepares by following weight ratio:
110 kilograms, lemon, Avicennia marina fruit 110 kilograms, salt 35 kilograms, edible oil 10 kilograms, 8 kilograms, 38 degree of rice wine, white granulated sugar 6 kilograms, 4 kilograms, soy sauce, 3 kilograms, garlic, monosodium glutamate 1 kilogram, Sodium Benzoate 0.02 kilogram.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410617009.7A CN104304859A (en) | 2014-11-06 | 2014-11-06 | Mixed sauce of lemon and avicennia marina fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410617009.7A CN104304859A (en) | 2014-11-06 | 2014-11-06 | Mixed sauce of lemon and avicennia marina fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104304859A true CN104304859A (en) | 2015-01-28 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410617009.7A Pending CN104304859A (en) | 2014-11-06 | 2014-11-06 | Mixed sauce of lemon and avicennia marina fruit |
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| Country | Link |
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| CN (1) | CN104304859A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104605431A (en) * | 2015-02-05 | 2015-05-13 | 李慧川 | Method for processing avicennia marina fruits |
| CN104664192A (en) * | 2015-03-17 | 2015-06-03 | 张凤萍 | Wolfberry fruit jelly and preparation method thereof |
| CN104585328B (en) * | 2015-02-05 | 2018-04-27 | 广东皇麦世家食品有限公司 | A kind of Aricennia marina fruits milk shake powders |
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|---|---|---|---|---|
| CN101268796A (en) * | 2007-03-23 | 2008-09-24 | 广东海洋大学 | Technique for processing fruit with avicennia marina |
| CN102813095A (en) * | 2012-08-16 | 2012-12-12 | 北海市蔬菜研究所 | Processing method of dried Aricennia fruit product |
| CN103141781A (en) * | 2013-03-20 | 2013-06-12 | 黎雁欣 | Processing technique of Aricennia marina fruits |
| CN103141648A (en) * | 2013-03-29 | 2013-06-12 | 黎雁欣 | Avicennia marina chocolate and making process thereof |
-
2014
- 2014-11-06 CN CN201410617009.7A patent/CN104304859A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101268796A (en) * | 2007-03-23 | 2008-09-24 | 广东海洋大学 | Technique for processing fruit with avicennia marina |
| CN102813095A (en) * | 2012-08-16 | 2012-12-12 | 北海市蔬菜研究所 | Processing method of dried Aricennia fruit product |
| CN103141781A (en) * | 2013-03-20 | 2013-06-12 | 黎雁欣 | Processing technique of Aricennia marina fruits |
| CN103141648A (en) * | 2013-03-29 | 2013-06-12 | 黎雁欣 | Avicennia marina chocolate and making process thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104605431A (en) * | 2015-02-05 | 2015-05-13 | 李慧川 | Method for processing avicennia marina fruits |
| CN104585328B (en) * | 2015-02-05 | 2018-04-27 | 广东皇麦世家食品有限公司 | A kind of Aricennia marina fruits milk shake powders |
| CN104664192A (en) * | 2015-03-17 | 2015-06-03 | 张凤萍 | Wolfberry fruit jelly and preparation method thereof |
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