CN104719851A - Production process of burdock and sliced garlic seasoning sauce - Google Patents

Production process of burdock and sliced garlic seasoning sauce Download PDF

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Publication number
CN104719851A
CN104719851A CN201310718202.5A CN201310718202A CN104719851A CN 104719851 A CN104719851 A CN 104719851A CN 201310718202 A CN201310718202 A CN 201310718202A CN 104719851 A CN104719851 A CN 104719851A
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CN
China
Prior art keywords
burdock
garlic
water
blanching
sauce
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201310718202.5A
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Chinese (zh)
Inventor
郝永明
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Qingdao Xiuxian Foods Co Ltd
Original Assignee
Qingdao Xiuxian Foods Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Qingdao Xiuxian Foods Co Ltd filed Critical Qingdao Xiuxian Foods Co Ltd
Priority to CN201310718202.5A priority Critical patent/CN104719851A/en
Publication of CN104719851A publication Critical patent/CN104719851A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a production process of a burdock and sliced garlic seasoning sauce. The production process comprises the following steps: blanching burdock which is completely cleaned, peeled and sliced by using blanching water which contains 10% of refined salt and 0.15% of citric acid, then adding 15% of clear water for pulping, soaking garlic into warm water at 38-40 DEG C for 1 hour, then peeling and completely cleaning, putting garlic flakes into 10% saline water, blanching for 3-5 minutes by using boiling water, adding 30% of water for pulping, peeling and crushing fresh ginger, baking and frying fennel and pricklyash peel to produce fragrance, and then grinding into powder; pouring burdock, sliced garlic pulp and auxiliary materials into a blending barrel, and continuously stirring to ensure that a mixture is uniformly mixed; grinding a blended semi-finished sauce into pulp by virtue of a colloid grinder; and pouring the ground sauce into a jacketed kettle, heating to 85 DEG C, sterilizing for 25 minutes, and filling into a glass bottle which is washed and disinfected in advance while heating. The production process disclosed by the invention is scientific and reasonable; and the burdock and sliced garlic seasoning sauce has the original flavor of a burdock and sliced garlic sauce, is coordinated in flavor of burdock and garlic, and is pure in flavor.

Description

Burdock mashed garlic tartar sauce production technology
 
Technical field
The invention belongs to tartar sauce production technology, be specifically related to a kind of burdock mashed garlic tartar sauce production technology.
 
Background technology
Burdock another name " dislike real ", composite family, biennial large-scale draft, high 1-2m, root meat is sturdy, large as arm.Originate in China, existing from Japan's introduction, all there is cultivation various places, and the Feng County of You Yisu, Shandong, Henan, Anhui handing-over is many.Burdock is not only nutritious, is rich in protein, amino acid, mineral matter and vitamin, and has special fragrance and very high health care.Burdock taste is sweet flat nontoxic, has loose wind-heat, stomach invigorating, suitable lung qi, nourishing and strengthening vital, clearing heat and detoxicating effect, can resist spiritual atrophy, prevent the sedimentation of fat, maintain vessel wall elasticity, prevent artery sclerosis, and have curative effect to various types of rheumatic arthritis.
 
Summary of the invention
The object of the invention is to, a kind of burdock mashed garlic tartar sauce production technology is provided, with burdock, garlic for Raw material processing obtain.
Burdock mashed garlic tartar sauce production technology provided by the invention, technological process comprises:
A, pretreatment of raw material: will clean up, dig the burdock blanching in the blanching water containing refined salt 10%, citric acid 0.15% after skin, section, blanching temperature 90-95 DEG C, time 2-3min, add the clear water making beating of 15% afterwards, remove the peel after garlic soaks 1h in 38-40 DEG C of warm water, clean, garlic clove is placed in the salt solution of 10%, boiling water blanching 3-5min, add the water making beating of 30%, ginger peeling is smashed, and fennel, Chinese prickly ash parch go out fragrance grinds again;
B, allotment: burdock, mashed garlic slurry and auxiliary material are poured in allotment bucket, does not stop to stir, make it to mix;
C, defibrination: by the semi-finished product sauce for preparing by colloid mill, defibrination;
D, sterilizing: the sauce of milled is poured in jacketed pan and is heated to 85 DEG C, sterilizing 25min, filling in advance in the vial of cleaning, sterilization while hot.
Burdock mashed garlic tartar sauce production technology provided by the invention, its beneficial effect is, craft science is reasonable, product is vivid rufous, and sauce body is suitably sticky, in semifluid shape, have the due local flavor of burdock mashed garlic sauce, burdock, garlic perfume are coordinated, pure flavor.
 
Detailed description of the invention
Below in conjunction with an embodiment, burdock mashed garlic tartar sauce production technology provided by the invention is described in detail.
Embodiment
A, pretreatment of raw material: will clean up, dig the burdock blanching in the blanching water containing refined salt 10%, citric acid 0.15% after skin, section, blanching temperature 90-95 DEG C, time 2-3min, add the clear water making beating of 15% afterwards, remove the peel after garlic soaks 1h in 38-40 DEG C of warm water, clean, garlic clove is placed in the salt solution of 10%, boiling water blanching 3-5min, add the water making beating of 30%, ginger peeling is smashed, and fennel, Chinese prickly ash parch go out fragrance grinds again;
B, allotment: burdock, mashed garlic slurry and auxiliary material are poured in allotment bucket, does not stop to stir, make it to mix;
C, defibrination: by the semi-finished product sauce for preparing by colloid mill, defibrination;
D, sterilizing: the sauce of milled is poured in jacketed pan and is heated to 85 DEG C, sterilizing 25min, filling in advance in the vial of cleaning, sterilization while hot.

Claims (1)

1. a burdock mashed garlic tartar sauce production technology, it is characterized in that, technological process comprises:
A, pretreatment of raw material: will clean up, dig the burdock blanching in the blanching water containing refined salt 10%, citric acid 0.15% after skin, section, blanching temperature 90-95 DEG C, time 2-3min, add the clear water making beating of 15% afterwards, remove the peel after garlic soaks 1h in 38-40 DEG C of warm water, clean, garlic clove is placed in the salt solution of 10%, boiling water blanching 3-5min, add the water making beating of 30%, ginger peeling is smashed, and fennel, Chinese prickly ash parch go out fragrance grinds again;
B, allotment: burdock, mashed garlic slurry and auxiliary material are poured in allotment bucket, does not stop to stir, make it to mix;
C, defibrination: by the semi-finished product sauce for preparing by colloid mill, defibrination;
D, sterilizing: the sauce of milled is poured in jacketed pan and is heated to 85 DEG C, sterilizing 25min, filling in advance in the vial of cleaning, sterilization while hot.
CN201310718202.5A 2013-12-24 2013-12-24 Production process of burdock and sliced garlic seasoning sauce Pending CN104719851A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310718202.5A CN104719851A (en) 2013-12-24 2013-12-24 Production process of burdock and sliced garlic seasoning sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310718202.5A CN104719851A (en) 2013-12-24 2013-12-24 Production process of burdock and sliced garlic seasoning sauce

Publications (1)

Publication Number Publication Date
CN104719851A true CN104719851A (en) 2015-06-24

Family

ID=53444714

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310718202.5A Pending CN104719851A (en) 2013-12-24 2013-12-24 Production process of burdock and sliced garlic seasoning sauce

Country Status (1)

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CN (1) CN104719851A (en)

Cited By (2)

* 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
CN107095274A (en) * 2017-04-17 2017-08-29 四川旅游学院 A kind of butter taste bean paste barbecue and preparation method thereof

Cited By (2)

* 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
CN107095274A (en) * 2017-04-17 2017-08-29 四川旅游学院 A kind of butter taste bean paste barbecue and preparation method thereof

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PB01 Publication
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WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20150624

WD01 Invention patent application deemed withdrawn after publication