CN105053968A - Instant edible wild herb sauce and preparation method thereof - Google Patents
Instant edible wild herb sauce and preparation method thereof Download PDFInfo
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- CN105053968A CN105053968A CN201510408508.XA CN201510408508A CN105053968A CN 105053968 A CN105053968 A CN 105053968A CN 201510408508 A CN201510408508 A CN 201510408508A CN 105053968 A CN105053968 A CN 105053968A
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- 238000002360 preparation method Methods 0.000 title claims description 11
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- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
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- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
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- 241000425037 Toona sinensis Species 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
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- 235000008935 nutritious Nutrition 0.000 abstract description 6
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Classifications
-
- 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
Abstract
The present invention discloses an instant edible wild herb sauce which is characterized by being processed from the following components in parts by weight: dry edible wild herbs 20 parts, soybean paste 15 parts, flavoring agents 2 parts, and edible vegetable oil 15 parts; the prepared instant edible wild herb sauce has the characteristics of being bright in colour, being spicy but not dry, increasing appetite, helping digestion, being rich in nutrition, etc., can be easily digested and absorbed by human body, is appetizing and healthy, and can meet people's requirements for delicious, nutritious, convenient, and healthy green food.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of instant Wild vegetable sauce and preparation method thereof.
Background technology
Along with socioeconomic high speed development, industrial and mining enterprises are on the increase, and problem of environmental pollution is very serious.The space of human survival by industrial production the poisonous and harmful substance that produces encroach on.On the other hand, in agricultural production, use chemical chemical fertilizer and chemical pesticide in large quantities, cause poisonous and harmful substance in crops seriously to exceed state specified standards.The grain that people eat, vegetables and fruit etc. also receive pollution in various degree.In aquaculture, in order to improve the lean meat percentage of meat animal, in feed, add a large amount of hormones, and these hormones all contain some carcinogens mostly.Therefore, the grain that environmental pollution brings, the pollution of veterinary antibiotics, bring potential harm to be very important to health of people.
Wild vegetables long term growth is under natural environmental condition.Most growth is in valley floor, remote mountains, forest clump, or growth is by He Xi both sides, waste gully.Living area apart from people is far away.Pollute relatively less.And wild vegetables does not need manually to use chemical chemical fertilizer in the process of growth, need not spray insecticide, not have the pollution of municipal sewage and industrial and mining enterprises' sewage.Pure green vegetables.
Along with the development of society and the raising of people's living standard, also there is the large change of tool in the consumption idea of people.Entering into the dietary structure of science.Auxotype, health food just be familiar with by people and have deep love for.And traditional plenty of meat and fish, high protein, high-fat diet structure are progressively desalinated.The substitute is: multifilament, Multivitamin, trace element and mineral matter.
Wild vegetables with its excellent quality, green non-pollution, and be more and more subject to liking of people.Originally the edible wild herbs of growth in roadside, wasteland and woods, have nowadays entered the refined taste in luxurious hotel, hotel, become high-grade mountain delicacy and are favourably welcome.
But edible wild herbs seasonality is too strong, and the shelf-life of fresh vegetable is very short, cannot meet the demand that people eat edible wild herbs.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of nutritious, instant Wild vegetable sauce of edible safety and preparation method thereof.
Technical problem to be solved by this invention realizes by the following technical solutions:
A kind of instant Wild vegetable sauce, is processed by the component of following parts by weight: dry edible wild herbs 20 parts, soya sauce 15 parts, flavouring 2 parts, edible vegetable oil 15 parts;
Above-mentioned flavouring is processed by the component of following parts by weight: seasoning salt 5 parts, curcumin 0.2 part, alginic acid 2 parts, 2 parts, polished rice powder, pepper extract 0.2 part, purple sweet potato cyanidin 0.5 part, leek seed 5 parts, 5 parts, almond, mud eel bone 1.5 parts, the bark of eucommia 3 parts, the root of Dahurain angelica 3 parts; During preparation, said components is mixed, first use the sieve coarse crushing one time in 4-5mm aperture, then use the sieve fine powder in 0.8-1mm aperture broken two times, make granularity >=80 order; By adding flavouring, not only mouthfeel is good to make edible wild herbs, and nutritious, adds edible wild herbs health care simultaneously.
Above-mentioned seasoning salt is made up of the component of following parts by weight: 50 parts, sodium chloride, 10 parts, potassium chloride, Cili Juice 0.2 part, sweet taste peptide 5 parts, flavour nucleotide disodium 0.1 part, soluble polysaccharide 1.5 parts, zinc albuminate 0.05 part, zein 0.5 part, white tea powder 0.5 part; Can reduce the consumption of salt, less salt does not subtract salty, reduces the intake of sodium, actualizing technology less salt, has in addition and increases fresh function, use this salt, have good opsonic action to health;
The preparation method of above-mentioned instant Wild vegetable sauce is as follows:
1) dry edible wild herbs are immersed in mountain spring water and pull out after 10-12 hour and rinse well stand-by;
2) by step 1) in the edible wild herbs of rinsing well put into dewaterer and carry out processed, dry, generally need the time of 1-5 minute;
3) by step 2) in dehydration edible wild herbs be cut into end by specification, put into pot steaming 20-40 minute, cook;
4) edible vegetable oil is poured in pot and burn heat, then put into local flavor soya sauce, boil, have sauce fragrant, then add appropriate mountain spring water, boil;
5) by step 3) in the edible wild herbs that cook put into step 4 together with flavouring) sauce that boils mixes thoroughly;
6) by step 5) in mix thoroughly after edible wild herbs naturally cool, then bottle, seal after watering one deck rapeseed oil above before sealing, then through sterilization.
Above-mentioned dry edible wild herbs are made up of the component of following parts by weight: 20 parts, bamboo shoot clothing, gingili leaf 5 parts, 10 parts, kalimeris head, tender Chinese toon cauline leaf 10 parts, 5 parts, peanut leaf, matrimony vine 2 parts, tender purple potato cauline leaf 10 parts, 10 parts, sophora flower, fresh kidney beans 5 parts.
The invention has the beneficial effects as follows: Wild vegetable sauce prepared by the present invention have bright, peppery and not dry, improve a poor appetite, help digest, the feature such as nutritious, easily digested, appetizing is healthy again, meet that people are delicious, nutrition, convenience, healthy pollution-free food demand.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
A kind of instant Wild vegetable sauce, is processed by the component of following parts by weight: dry edible wild herbs 20 parts, soya sauce 15 parts, flavouring 2 parts, edible vegetable oil 15 parts;
Above-mentioned flavouring is processed by the component of following parts by weight: seasoning salt 5 parts, curcumin 0.2 part, alginic acid 2 parts, 2 parts, polished rice powder, pepper extract 0.2 part, purple sweet potato cyanidin 0.5 part, leek seed 5 parts, 5 parts, almond, mud eel bone 1.5 parts, the bark of eucommia 3 parts, the root of Dahurain angelica 3 parts; During preparation, said components is mixed, first use the sieve coarse crushing one time in 4-5mm aperture, then use the sieve fine powder in 0.8-1mm aperture broken two times, make granularity >=80 order; By adding flavouring, not only mouthfeel is good to make edible wild herbs, and nutritious, adds edible wild herbs health care simultaneously.
Above-mentioned seasoning salt is made up of the component of following parts by weight: 50 parts, sodium chloride, 10 parts, potassium chloride, Cili Juice 0.2 part, sweet taste peptide 5 parts, flavour nucleotide disodium 0.1 part, soluble polysaccharide 1.5 parts, zinc albuminate 0.05 part, zein 0.5 part, white tea powder 0.5 part; Can reduce the consumption of salt, less salt does not subtract salty, reduces the intake of sodium, actualizing technology less salt, has in addition and increases fresh function, use this salt, have good opsonic action to health;
The preparation method of above-mentioned instant Wild vegetable sauce is as follows:
1) dry edible wild herbs are immersed in mountain spring water and pull out after 10-12 hour and rinse well stand-by;
2) by step 1) in the edible wild herbs of rinsing well put into dewaterer and carry out processed, dry, generally need the time of 1-5 minute;
3) by step 2) in dehydration edible wild herbs be cut into end by specification, put into pot steaming 20-40 minute, cook;
4) edible vegetable oil is poured in pot and burn heat, then put into local flavor soya sauce, boil, have sauce fragrant, then add appropriate mountain spring water, boil;
5) by step 3) in the edible wild herbs that cook put into step 4 together with flavouring) sauce that boils mixes thoroughly;
6) by step 5) in mix thoroughly after edible wild herbs naturally cool, then bottle, seal after watering one deck rapeseed oil above before sealing, then through sterilization.
Embodiment 2
A kind of instant Wild vegetable sauce, is processed by the component of following parts by weight: dry edible wild herbs 20 parts, soya sauce 15 parts, flavouring 2 parts, edible vegetable oil 15 parts;
Above-mentioned dry edible wild herbs are made up of the component of following parts by weight: 20 parts, bamboo shoot clothing, gingili leaf 5 parts, 10 parts, kalimeris head, tender Chinese toon cauline leaf 10 parts, 5 parts, peanut leaf, matrimony vine 2 parts, tender purple potato cauline leaf 10 parts, 10 parts, sophora flower, fresh kidney beans 5 parts;
Above-mentioned flavouring is processed by the component of following parts by weight: seasoning salt 5 parts, curcumin 0.2 part, alginic acid 2 parts, 2 parts, polished rice powder, pepper extract 0.2 part, purple sweet potato cyanidin 0.5 part, leek seed 5 parts, 5 parts, almond, mud eel bone 1.5 parts, the bark of eucommia 3 parts, the root of Dahurain angelica 3 parts; During preparation, said components is mixed, first use the sieve coarse crushing one time in 4-5mm aperture, then use the sieve fine powder in 0.8-1mm aperture broken two times, make granularity >=80 order; By adding flavouring, not only mouthfeel is good to make edible wild herbs, and nutritious, adds edible wild herbs health care simultaneously.
Above-mentioned seasoning salt is made up of the component of following parts by weight: 50 parts, sodium chloride, 10 parts, potassium chloride, Cili Juice 0.2 part, sweet taste peptide 5 parts, flavour nucleotide disodium 0.1 part, soluble polysaccharide 1.5 parts, zinc albuminate 0.05 part, zein 0.5 part, white tea powder 0.5 part; Can reduce the consumption of salt, less salt does not subtract salty, reduces the intake of sodium, actualizing technology less salt, has in addition and increases fresh function, use this salt, have good opsonic action to health;
The preparation method of above-mentioned instant Wild vegetable sauce is as follows:
1) dry edible wild herbs are immersed in mountain spring water and pull out after 10-12 hour and rinse well stand-by;
2) by step 1) in the edible wild herbs of rinsing well put into dewaterer and carry out processed, dry, generally need the time of 1-5 minute;
3) by step 2) in dehydration edible wild herbs be cut into end by specification, put into pot steaming 20-40 minute, cook;
4) edible vegetable oil is poured in pot and burn heat, then put into local flavor soya sauce, boil, have sauce fragrant, then add appropriate mountain spring water, boil;
5) by step 3) in the edible wild herbs that cook put into step 4 together with flavouring) sauce that boils mixes thoroughly;
6) by step 5) in mix thoroughly after edible wild herbs naturally cool, then bottle, seal after watering one deck rapeseed oil above before sealing, then through sterilization.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (2)
1. an instant Wild vegetable sauce, is characterized in that, is processed by the component of following parts by weight: dry edible wild herbs 20 parts, soya sauce 15 parts, flavouring 2 parts, edible vegetable oil 15 parts;
Above-mentioned flavouring is processed by the component of following parts by weight: seasoning salt 5 parts, curcumin 0.2 part, alginic acid 2 parts, 2 parts, polished rice powder, pepper extract 0.2 part, purple sweet potato cyanidin 0.5 part, leek seed 5 parts, 5 parts, almond, mud eel bone 1.5 parts, the bark of eucommia 3 parts, the root of Dahurain angelica 3 parts; When preparing flavouring, said components is mixed, first use the sieve coarse crushing one time in 4-5mm aperture, then use the sieve fine powder in 0.8-1mm aperture broken two times, make granularity >=80 order;
Above-mentioned seasoning salt is made up of the component of following parts by weight: 50 parts, sodium chloride, 10 parts, potassium chloride, Cili Juice 0.2 part, sweet taste peptide 5 parts, flavour nucleotide disodium 0.1 part, soluble polysaccharide 1.5 parts, zinc albuminate 0.05 part, zein 0.5 part, white tea powder 0.5 part;
The preparation method of above-mentioned instant Wild vegetable sauce is as follows:
1) dry edible wild herbs are immersed in mountain spring water and pull out after 10-12 hour and rinse well stand-by;
2) by step 1) in the edible wild herbs of rinsing well put into dewaterer and carry out processed, dry;
3) by step 2) in dehydration edible wild herbs be cut into end by specification, put into pot steaming 20-40 minute, cook;
4) edible vegetable oil is poured in pot and burn heat, then put into local flavor soya sauce, boil, have sauce fragrant, then add appropriate mountain spring water, boil;
5) by step 3) in the edible wild herbs that cook put into step 4 together with flavouring) sauce that boils mixes thoroughly;
6) by step 5) in mix thoroughly after edible wild herbs naturally cool, then bottle, seal after watering one deck rapeseed oil above before sealing, then through sterilization.
2. the instant Wild vegetable sauce of one according to claim 1, it is characterized in that, above-mentioned dry edible wild herbs are made up of the component of following parts by weight: 20 parts, bamboo shoot clothing, gingili leaf 5 parts, 10 parts, kalimeris head, tender Chinese toon cauline leaf 10 parts, 5 parts, peanut leaf, matrimony vine 2 parts, tender purple potato cauline leaf 10 parts, 10 parts, sophora flower, fresh kidney beans 5 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510408508.XA CN105053968A (en) | 2015-07-10 | 2015-07-10 | Instant edible wild herb sauce and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510408508.XA CN105053968A (en) | 2015-07-10 | 2015-07-10 | Instant edible wild herb sauce and preparation method thereof |
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| CN201510408508.XA Pending CN105053968A (en) | 2015-07-10 | 2015-07-10 | Instant edible wild herb sauce and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105341794A (en) * | 2015-11-20 | 2016-02-24 | 石台县小菜一碟农产品有限公司 | Canned Toona sinensis, and preparation method thereof |
| CN105876767A (en) * | 2016-04-28 | 2016-08-24 | 南阳理工学院 | Sweet potato leaf sauce |
| CN108523076A (en) * | 2018-03-05 | 2018-09-14 | 北京工商大学 | A kind of less salt flavour enhancing compound seasoner and preparation method thereof |
| CN110731497A (en) * | 2018-12-13 | 2020-01-31 | 江苏经贸职业技术学院 | flavoring sauce containing sesame leaf and radix Pachyrhizi Erosi as main materials, and its preparation method |
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| CN103355638A (en) * | 2013-07-30 | 2013-10-23 | 安徽富煌三珍食品集团有限公司 | Hot and spicy sauce containing Ictalurus Punctatus fishbone, and preparation method thereof |
| CN103404839A (en) * | 2013-07-20 | 2013-11-27 | 石台县小菜一碟农产品有限公司 | Wild vegetable sauce and making method thereof |
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2015
- 2015-07-10 CN CN201510408508.XA patent/CN105053968A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404839A (en) * | 2013-07-20 | 2013-11-27 | 石台县小菜一碟农产品有限公司 | Wild vegetable sauce and making method thereof |
| CN103355638A (en) * | 2013-07-30 | 2013-10-23 | 安徽富煌三珍食品集团有限公司 | Hot and spicy sauce containing Ictalurus Punctatus fishbone, and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341794A (en) * | 2015-11-20 | 2016-02-24 | 石台县小菜一碟农产品有限公司 | Canned Toona sinensis, and preparation method thereof |
| CN105876767A (en) * | 2016-04-28 | 2016-08-24 | 南阳理工学院 | Sweet potato leaf sauce |
| CN105876767B (en) * | 2016-04-28 | 2020-06-23 | 南阳理工学院 | Sweet potato leaf sauce |
| CN108523076A (en) * | 2018-03-05 | 2018-09-14 | 北京工商大学 | A kind of less salt flavour enhancing compound seasoner and preparation method thereof |
| CN110731497A (en) * | 2018-12-13 | 2020-01-31 | 江苏经贸职业技术学院 | flavoring sauce containing sesame leaf and radix Pachyrhizi Erosi as main materials, and its preparation method |
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