CN104431977A - Yam and burdock sauce and preparation method thereof - Google Patents

Yam and burdock sauce and preparation method thereof Download PDF

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Publication number
CN104431977A
CN104431977A CN201410702822.4A CN201410702822A CN104431977A CN 104431977 A CN104431977 A CN 104431977A CN 201410702822 A CN201410702822 A CN 201410702822A CN 104431977 A CN104431977 A CN 104431977A
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China
Prior art keywords
sauce
burdock
chinese yam
parts
paste
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Granted
Application number
CN201410702822.4A
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Chinese (zh)
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CN104431977B (en
Inventor
付克梧
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LINGBI JIUJIAWEI FOOD Co Ltd
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LINGBI JIUJIAWEI FOOD Co Ltd
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Priority to CN201410702822.4A priority Critical patent/CN104431977B/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup

Abstract

The invention discloses yam and burdock sauce and a preparation method thereof. The yam and burdock sauce comprises components in parts by weight as follows: 15-20 parts of soybean paste, 10-15 parts of soybean oil, 15-20 parts of chilli paste, 40-50 parts of burdock, 5-10 parts of yams, 0-5 parts of white sugar, 2-5 parts of table salt, 0.5-1 part of monosodium glutamate, 0.1-0.2 parts of pepper, 0.02-0.04 parts of star anise, 0.02-0.04 parts of potassium sorbate and 8-10 parts of braising soy sauce. The burdock is diced and pickled, the yams are filter-pressed to produce juice, the juice is combined with other components, the yam and burdock sauce with good taste is prepared, nutritional ingredients in all raw materials in the yam and burdock sauce can be effectively reserved with the preparation method, and the loss of nutrition of the raw materials is reduced, so that human bodies can ingest required nutritional ingredients through eating the sauce food daily.

Description

A kind of Chinese yam burdock paste and preparation method thereof
Technical field
The present invention relates to a kind of Chinese yam burdock paste and preparation method thereof, belong to food technology field.
Background technology
Chinese yam is the daily edible a kind of vegetables of people, and its taste is sweet, and property is put down, and returns spleen, lung, kidney channel.Have tonifying spleen nourishing the stomach, promote the production of body fluid beneficial lung, the puckery essence of kidney tonifying.Few for insufficiency of the spleen food, endless diarrhea, the deficiency syndrome of the lung is breathed with cough, emission due to the kidney deficiency, and under band, frequent micturition, abnormal heat is quenched one's thirst.
The fleshy root of burdock contains abundant nutritive value.Moisture content about 87 grams in every l00 gram fresh vegetable, 4.1 ~ 4.7 grams, protein, 3.0 ~ 3.5 grams, carbohydrate, 0.1 gram, fat, cellulose 1.3 ~ 1.5 grams.Carrotene is up to 390 milligrams, higher than carrot 280 times.Vitamin C is milligram l.9.Calcic 240 milligrams in mineral matter element, 106 milligrams, phosphorus, iron 7.6 milligrams, and containing other various nutrients.
Along with the development of society, people more and more focus on for the health of self, food needs as people the main source taking in energy every day, how to ensure that the food had is not only healthy but also be rich in the nutrition of various needed by human body, it is the developing direction of present grocery trade, Chinese yam, burdock are applied in food as food materials, and for sauce food, ensure that the preparation method that the nutritional labeling in raw material does not run off in process has no report simultaneously.
Summary of the invention
For above-mentioned prior art Problems existing, the invention provides a kind of Chinese yam burdock paste with good taste and preparation method thereof, effectively can reduce the nutrition leak of raw material in process, thus be conducive to health.
To achieve these goals, the technical solution used in the present invention is: a kind of Chinese yam burdock paste, is made up of following weight portion: soya sauce 15 ~ 20, soybean oil 10 ~ 15, thick chilli sauce 15 ~ 20, burdock 40 ~ 50, Chinese yam 5 ~ 10, white granulated sugar 0 ~ 5, salt 2 ~ 5, monosodium glutamate 0.5 ~ 1, Chinese prickly ash 0.1 ~ 0.2, anise 0.02 ~ 0.04, potassium sorbate 0.02 ~ 0.04, sauce for braising 8 ~ 10.
The preparation method of above-mentioned Chinese yam burdock paste, its concrete steps are as follows:
One, raw materials: radix bardanae is cleaned, is cut into the square fourth of 4 ~ 6mm through dicer, protects look 13 ~ 17 seconds through boiling water blanching, after drain the water; Pickled 22 ~ 26 hours of radix bardanae fourth soy sauce; Chinese yam is cleaned making beating press filtration and gets juice;
Two, frying chilli oil: add soybean oil in agitated kettle, 115 ~ 125 DEG C of heating 10 ~ 15 minutes, then adds thick chilli sauce, Chinese prickly ash, anise, keep boiling, frying 10 ~ 15 minutes, makes the thick chilli sauce after frying be peony, at the uniform velocity stir, without being burned blackout phenomenon;
Three, raw materials sauce: by thin for soya sauce strand, make it reach without whole beans particle, then add water and mix, in agitated kettle 0.1 ~ 0.2MPa pressure under endure to boiling, leave standstill 1 ~ 3 minute, contaminant filter in mixed liquor fallen;
Four, Chinese yam burdock paste is prepared: burdock, Chinese yam pulp and the white granulated sugar after process in the raw material sauce prepared in the chilli oil prepared in step 2, step 3, step one, water, salt are mixed in agitated kettle, under the pressure of 0.12 ~ 0.15MPa, be heated to micro-boiling, boil 15 minutes; In pot, add monosodium glutamate and potassium sorbate, stir; Sauce after stirring is poured out, leaves standstill and make its temperature get back to normal temperature, make Chinese yam burdock paste.
Further, described agitated kettle is automatic stirring jacketed pan.
Advantageous Effects of the present invention is: diced by burdock and pickled, be combined with other components of the present invention after juice is got in Chinese yam press filtration, prepare the Chinese yam burdock paste with good taste, preparation method can retain the nutritional labeling of various raw material in Chinese yam burdock paste effectively simultaneously, reduce the nutrition leak of raw material, thus ensure that human body can by the nutritional labeling needed for daily edible sauce food absorption.
Detailed description of the invention
Below in conjunction with embodiment the present invention is further elaborated explanation.
embodiment 1
A kind of Chinese yam burdock paste, is made up of following weight portion: soya sauce 15, soybean oil 10, thick chilli sauce 15, burdock 40, Chinese yam 5, white granulated sugar 0, salt 2, monosodium glutamate 0.5, Chinese prickly ash 0.1, anise 0.02, potassium sorbate 0.02, sauce for braising 8.
embodiment 2
A kind of Chinese yam burdock paste, is made up of following weight portion: soya sauce 20, soybean oil 15, thick chilli sauce 20, burdock 50, Chinese yam 10, white granulated sugar 5, salt 5, monosodium glutamate 1, Chinese prickly ash 0.2, anise 0.04, potassium sorbate 0.04, sauce for braising 10.
embodiment 3
A kind of Chinese yam burdock paste, is made up of following weight portion: soya sauce 17, soybean oil 13, thick chilli sauce 18, burdock 45, Chinese yam 8, white granulated sugar 3, salt 3, monosodium glutamate 0.6, Chinese prickly ash 0.15, anise 0.03, potassium sorbate 0.03, sauce for braising 9.
embodiment 4
The preparation method of Chinese yam burdock paste in above-described embodiment, its concrete steps are as follows:
One, raw materials: radix bardanae is cleaned, is cut into the square fourth of 4 ~ 6mm through dicer, protects look 13 ~ 17 seconds through boiling water blanching, after drain the water; Pickled 22 ~ 26 hours of radix bardanae fourth soy sauce; Chinese yam is cleaned making beating press filtration and gets juice;
Two, frying chilli oil: add soybean oil in agitated kettle, 115 ~ 125 DEG C of heating 10 ~ 15 minutes, then adds thick chilli sauce, Chinese prickly ash, anise, keep boiling, frying 10 ~ 15 minutes, makes the thick chilli sauce after frying be peony, at the uniform velocity stir, without being burned blackout phenomenon;
Three, raw materials sauce: by thin for soya sauce strand, make it reach without whole beans particle, then add water and mix, in agitated kettle 0.1 ~ 0.2MPa pressure under endure to boiling, leave standstill 1 ~ 3 minute, contaminant filter in mixed liquor fallen;
Four, Chinese yam burdock paste is prepared: burdock, Chinese yam pulp and the white granulated sugar after process in the raw material sauce prepared in the chilli oil prepared in step 2, step 3, step one, water, salt are mixed in agitated kettle, under the pressure of 0.12 ~ 0.15MPa, be heated to micro-boiling, boil 15 minutes; In pot, add monosodium glutamate and potassium sorbate, stir; Sauce after stirring is poured out, leaves standstill and make its temperature get back to normal temperature, make Chinese yam burdock paste.
embodiment 5
The preparation method of Chinese yam burdock paste described in above-described embodiment 3, its concrete steps are:
One, raw materials: radix bardanae is cleaned, is cut into the square fourth of 0.5cm through dicer, protects look 15 seconds through boiling water blanching, after drain the water, pickled 24 hours of radix bardanae fourth soy sauce; Chinese yam is cleaned making beating press filtration and gets juice.
Two, frying chilli oil: add soybean oil in automatic stirring jacketed pan, 120 DEG C of heating 10 ~ 15 minutes, then adds thick chilli sauce, spice, keeps boiling, frying 10 ~ 15 minutes, make the thick chilli sauce after frying be peony, at the uniform velocity stir, without being burned blackout phenomenon;
Three, raw materials sauce: soya sauce is carried out strand carefully, make it reach without whole beans particle, then add water and mix, endure to boiling lower than under the pressure of 0.2MPa in jacketed pan, leave standstill 2 minutes, contaminant filter in mixed liquor is fallen;
Four, Chinese yam burdock paste is prepared: by raw material chilli oil ~ thick chilli sauce, raw material soya sauce, burdock grain, Chinese yam pulp, white granulated sugar, water, salt mix in automatic stirring jacketed pan, under the pressure of 0.12 ~ 0.15MPa, are heated to micro-boiling, boil 15 minutes; In pot, add monosodium glutamate and potassium sorbate, stir; Sauce after stirring is poured out, leaves standstill and make its temperature get back to normal temperature, make Chinese yam burdock paste.
Burdock is diced and pickled by the present invention, be combined with other components of the present invention after juice is got in Chinese yam press filtration, prepare the Chinese yam burdock paste with good taste, preparation method can retain the nutritional labeling of various raw material in Chinese yam burdock paste effectively simultaneously, reduce the nutrition leak of raw material, thus ensure that human body can by the nutritional labeling needed for daily edible sauce food absorption.
Disclosed embodiment of this invention not as the restriction to the technology of the present invention scope, those skilled in the art on the basis of technical characteristic disclosed by the invention without creationary change all in protection scope of the present invention.

Claims (4)

1. a Chinese yam burdock paste, is characterized in that: be made up of following weight portion: soya sauce 15 ~ 20, soybean oil 10 ~ 15, thick chilli sauce 15 ~ 20, burdock 40 ~ 50, Chinese yam 5 ~ 10, white granulated sugar 0 ~ 5, salt 2 ~ 5, monosodium glutamate 0.5 ~ 1, Chinese prickly ash 0.1 ~ 0.2, anise 0.02 ~ 0.04, potassium sorbate 0.02 ~ 0.04, sauce for braising 8 ~ 10.
2. Chinese yam burdock paste according to claim 1, is characterized in that: be made up of following raw material: soya sauce 17, soybean oil 13, thick chilli sauce 18, burdock 45, Chinese yam 8, white granulated sugar 3, salt 3, monosodium glutamate 0.6, Chinese prickly ash 0.15, anise 0.03, potassium sorbate 0.03, sauce for braising 9.
3. Chinese yam burdock paste as claimed in claim 1 or 2, its preparation method, is characterised in that, step is as follows:
One, raw materials: radix bardanae is cleaned, is cut into the square fourth of 4 ~ 6mm through dicer, protects look 13 ~ 17 seconds through boiling water blanching, after drain the water; Pickled 22 ~ 26 hours of radix bardanae fourth soy sauce; Chinese yam is cleaned making beating press filtration and gets juice;
Two, frying chilli oil: add soybean oil in agitated kettle, 115 ~ 125 DEG C of heating 10 ~ 15 minutes, then adds thick chilli sauce, Chinese prickly ash, anise, keep boiling, frying 10 ~ 15 minutes, makes the thick chilli sauce after frying be peony, at the uniform velocity stir, without being burned blackout phenomenon;
Three, raw materials sauce: by thin for soya sauce strand, make it reach without whole beans particle, then add water and mix, in agitated kettle 0.1 ~ 0.2MPa pressure under endure to boiling, leave standstill 1 ~ 3 minute, contaminant filter in mixed liquor fallen;
Four, Chinese yam burdock paste is prepared: burdock, Chinese yam pulp and the white granulated sugar after process in the raw material sauce prepared in the chilli oil prepared in step 2, step 3, step one, water, salt are mixed in agitated kettle, under the pressure of 0.12 ~ 0.15MPa, be heated to micro-boiling, boil 15 minutes; In pot, add monosodium glutamate and potassium sorbate, stir; Sauce after stirring is poured out, leaves standstill and make its temperature get back to normal temperature, make Chinese yam burdock paste.
4. the preparation method of Chinese yam burdock paste according to claim 3, is characterized in that: described agitated kettle is automatic stirring jacketed pan.
CN201410702822.4A 2014-11-29 2014-11-29 A kind of Chinese yam burdock paste and preparation method thereof Expired - Fee Related CN104431977B (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105285842A (en) * 2015-11-28 2016-02-03 南陵百绿汇农业科技有限公司 Processing method for compound burdock health jam
CN105919044A (en) * 2016-06-27 2016-09-07 灵璧县共创食品有限公司 Preparation method of yam sauce
CN105919045A (en) * 2016-06-27 2016-09-07 灵璧县共创食品有限公司 Preparation method for peanut-burdock sauce
CN106579058A (en) * 2016-12-17 2017-04-26 烟台问天阁生物科技有限公司 Instant original sea cucumber sauce and making method thereof
CN106942697A (en) * 2017-03-11 2017-07-14 烟台问天阁生物科技有限公司 A kind of instant spicy sea cucumber sauce and preparation method thereof

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JP2014000005A (en) * 2012-06-15 2014-01-09 Komugi Kobo:Kk Food additive composition, food product having freezing resistance, and manufacturing method thereof
CN103704672A (en) * 2013-12-04 2014-04-09 田世伟 Burdock fish head sauce and preparation method thereof
CN103734623A (en) * 2013-12-17 2014-04-23 灵璧县九家味食品有限公司 Spiced natto preparation method
CN103734674A (en) * 2013-12-17 2014-04-23 灵璧县九家味食品有限公司 Multi-flavor chili sauce

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JP2014000005A (en) * 2012-06-15 2014-01-09 Komugi Kobo:Kk Food additive composition, food product having freezing resistance, and manufacturing method thereof
CN103704672A (en) * 2013-12-04 2014-04-09 田世伟 Burdock fish head sauce and preparation method thereof
CN103734623A (en) * 2013-12-17 2014-04-23 灵璧县九家味食品有限公司 Spiced natto preparation method
CN103734674A (en) * 2013-12-17 2014-04-23 灵璧县九家味食品有限公司 Multi-flavor chili sauce

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105285842A (en) * 2015-11-28 2016-02-03 南陵百绿汇农业科技有限公司 Processing method for compound burdock health jam
CN105919044A (en) * 2016-06-27 2016-09-07 灵璧县共创食品有限公司 Preparation method of yam sauce
CN105919045A (en) * 2016-06-27 2016-09-07 灵璧县共创食品有限公司 Preparation method for peanut-burdock sauce
CN106579058A (en) * 2016-12-17 2017-04-26 烟台问天阁生物科技有限公司 Instant original sea cucumber sauce and making method thereof
CN106942697A (en) * 2017-03-11 2017-07-14 烟台问天阁生物科技有限公司 A kind of instant spicy sea cucumber sauce and preparation method thereof

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