CN105124545A - Edible wild herb paste and making method thereof - Google Patents

Edible wild herb paste and making method thereof Download PDF

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Publication number
CN105124545A
CN105124545A CN201510690697.4A CN201510690697A CN105124545A CN 105124545 A CN105124545 A CN 105124545A CN 201510690697 A CN201510690697 A CN 201510690697A CN 105124545 A CN105124545 A CN 105124545A
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China
Prior art keywords
edible wild
sauce
flour
soybean
auxiliary
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CN201510690697.4A
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Chinese (zh)
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常胜
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常胜
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Priority to CN201510690697.4A priority Critical patent/CN105124545A/en
Publication of CN105124545A publication Critical patent/CN105124545A/en
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Abstract

The invention relates to edible wild herb paste and a making method thereof. The edible wild herb paste is made of edible wild herb adopted as a main material, accessories and seasoner. The edible wild herb adopted as the main material is one or more of purslane, edible amaranth, shepherd's purse, rape and elm flowers. Soybeans or cooked dough pieces are fermented to make sauce koji, and a large amount of enzyme is generated in the sauce koji; the zymolytic soybean flour is mixed with protein and other nutrient substances in edible wild herbs, so that the made edible wild herb paste has the more special flavor. Compared with a way of making soybean paste at first and then mixing the soybean paste with edible wild herbs for secondary pickling, the cost is lower, and the edible wild herb paste has no oil and is healthier.

Description

A kind of Wild vegetable sauce and preparation method thereof
Technical field
The present invention relates to flavouring product technical field, particularly a kind of Wild vegetable sauce and preparation method thereof.
Background technology
Along with the living standard of the people improves day by day, the demand of vegetables is changed to quality consumption-orientation by quantity consumption-orientation gradually, edible wild herbs because it is pollution-free, quality better, unique flavor, nutrition and medical value high and become the new fashion that people pursue gradually.Edible wild herbs are not only containing nutritional labelings such as the necessary protein of human body, fat, carbohydrate, vitamin, mineral matters, and string more horn of plenty, and some edible wild herbs vitamin, content of mineral substances are than high several times even tens times of the vegetables of plantation.And wild vegetables is grown among mountain forest mostly, is not subject to the pollution of modern industry and agriculture chemical, particularly precious.Edible wild herbs can not only enrich dining table, are also the good medicine of preventing and curing diseases.Shepherd's purse can clear liver and improve vision, in and taste, hemostasis step-down, be mainly used in dysentery, hepatitis, hypertension, gynecological disease, illness in eye, children's measles etc., be called as " natural treasure "; Dandelion can be clearing heat and detoxicating, is diabetes, the delicacies of going with rice or bread of hepatitis patient; Purslane also can eliminating inflammation and expelling toxin, has the effect of prevention dysentery, and has unique curative effect to gastritis, duodenal ulcer, canker sore; Emarginate amaranth herb or seed has the effect of clearing heat and promoting diuresis, can control dysentery, enteritis, vesical calculus, goitre, abscess of throat etc.; But the too strong freshness date of edible wild herbs seasonality is very short, the demand of people cannot be met, existing long-term preservation method: be processed into bagged instant vegetable, make dry vegetalbe or pickle into Wild vegetable sauce, and existing Wild vegetable sauce method of pickling simply mixes salted with edible oil with beans sauce or sweet fermented flour sauce by edible wild herbs flavouring material, it is large that it has oil content, the shortcoming that cost is high, edible wild herbs just absorb dip and itself does not ferment, its local flavor be dip local flavor and with, be not enough to meet the day by day fastidious taste of people.
Summary of the invention
For solving the problem, the object of the invention is a kind of unique flavor, nothing will be provided oily and Wild vegetable sauce inexpensive, with long preservation period and preparation method thereof.
The technical solution used in the present invention realizes mainly through following steps: be made up of following raw material: major ingredient edible wild herbs 45-70 part, auxiliary material 20-40 part and flavoring: salt 6-12 part, capsicum 2-4 part, anistree 1-3 part and pepper powder 1-3 part, described auxiliary material is that soybean or flour or soybean add flour, and described major ingredient edible wild herbs are the one or more combination in purslane, emarginate amaranth herb or seed, shepherd's purse, rape, elm money.
A kind of Wild vegetable sauce its preparation method of the present invention, realizes mainly through following steps:
Step one: the soybean preparing auxiliary material 20-40 part adds flour, soya bean is boiled, soya bean is cooked pulls control water out after fire, be put into after water control is good in beanstalk of winnowing with a dustpan and sprinkle fine flour, jigging makes each beans evenly roll on fine flour, or with the flour of 20-40 part add water with yeast with become dough fermentation, question handler fermentation after dough is cut into small pieces, put into food steamer and cook.Then take out and cool, and be torn into fragment.
Step 2: process through step one auxiliary material be put into fermenting house fermentation.After about 7 days, bean flour soybean or ripe dough pieces there is a thick layer of filemot fine hair, soybean or ripe dough pieces are taken out the place being spread out in sunlight best and dries.
Step 3: by the one or more combination in the purslane of 40-65 part major ingredient edible wild herbs, emarginate amaranth herb or seed, shepherd's purse, rape, elm money, control water is boiled in chopping, and the flavoring described in preparing: salt 6-12 part, capsicum 2-4 part, anistree 1-3 part and pepper powder 1-3 part.
Step 4: the auxiliary material through step 2 process is pulverized and together puts into cylinder with the major ingredient edible wild herbs and flavoring that cross step 3 process, stir.
Step 5: shine sauce: on lower complete cylinder bonnet, calico rubber band ties mouth, and the place being put into sun abundance starts to shine sauce.Every morning or evening stir sauce once, stir sauce and preferably stir up and down, about within one month, just can eat.
As can be seen from the above technical solutions; the present invention utilizes soybean or the fermentation of ripe dough pieces to make sauce song; in sauce song a large amount of produce enzyme; as protease, peptase, amylase, glutaminase, pectase, cellulase, hemicellulase etc.; sauce song adds that major ingredient edible wild herbs and flavoring move in jar fermenter and continues fermentation; utilize the effect of these enzymes to carry out enzymolysis to nutritional labelings such as the abundant protein be rich in edible wild herbs, fat, carbohydrate during the fermentation; proteolysis is amino acid by protease and peptase, produces delicate flavour; Glutaminase becomes tasteless glutamine in very much into the popular glutamic acid with delicate flavour; Amylase, by shallow lake part hydrolysis saccharogenesis, produces sweet taste; Cell membrane can break by pectase, cellulase and hemicellulase etc. completely, make protease and amylorrhexis etc. more thorough, the gal4 amino acid equal size of the simple soybean flour of combination ratio of edible wild herbs is added more comprehensively with soybean flour, the Wild vegetable sauce worked it out also local flavor is unique, compare and first make beans sauce and coordinate secondary to pickle with edible wild herbs again, cost is lower, more healthy without oil.
Detailed description of the invention
Implementation method of the present invention is described further
Step one: the soybean preparing auxiliary material 30kg adds flour, soya bean is boiled, soya bean is cooked pulls control water out after fire, be put into after water control is good in beanstalk of winnowing with a dustpan and sprinkle fine flour, jigging makes each beans evenly roll on fine flour, or with the flour of 30kg add water with yeast with become dough fermentation, question handler fermentation after dough is cut into small pieces, put into food steamer and cook.Then take out and cool, and be torn into fragment.
Step 2: process through step one auxiliary material be put into fermenting house fermentation.After about 7 days, bean flour soybean or ripe dough pieces there is a thick layer of filemot fine hair, soybean or ripe dough pieces are taken out the place being spread out in sunlight best and dries.
Step 3: by the one or more combination in the purslane of 65kg major ingredient edible wild herbs, emarginate amaranth herb or seed, shepherd's purse, rape, elm money, control water is boiled in chopping, and the flavoring described in preparing: salt 6-12kg, capsicum 2-4kg, anistree 1-3kg and pepper powder 1-3kg.
Step 4: the auxiliary material through step 2 process is pulverized and together puts into cylinder with the major ingredient edible wild herbs and flavoring that cross step 3 process, stir.
Step 5: shine sauce: on lower complete cylinder bonnet, calico rubber band ties mouth, and the place being put into sun abundance starts to shine sauce.Every morning or evening stir sauce once, stir sauce and preferably stir up and down, about within one month, just can eat.

Claims (2)

1. a Wild vegetable sauce, it is characterized in that: be made up of following raw material: major ingredient edible wild herbs 45-70 part, auxiliary material 20-40 part and flavoring: salt 6-12 part, capsicum 2-4 part, anistree 1-3 part and pepper powder 1-3 part, described auxiliary material is that soybean or flour or soybean add flour, described major ingredient edible wild herbs are the one or more combination in purslane, emarginate amaranth herb or seed, shepherd's purse, rape, elm money
The sauce embryo that described Wild vegetable sauce is done by major ingredient edible wild herbs, auxiliary material and flavoring together mixed culture fermentation and make.
2. a kind of Wild vegetable sauce its preparation method as claimed in claim 1, is characterized in that, realize mainly through following steps:
Step one: the soybean preparing auxiliary material 20-40 part adds flour, soya bean is boiled, soya bean is cooked pulls control water out after fire, be put into after water control is good in beanstalk of winnowing with a dustpan and sprinkle fine flour, jigging makes each beans evenly roll on fine flour, or with the flour of 20-40 part add water with yeast with become dough fermentation, question handler fermentation after dough is cut into small pieces, put into food steamer to cook
Then take out and cool, and be torn into fragment,
Step 2: process through step one auxiliary material be put into fermenting house fermentation, after about 7 days, bean flour soybean or ripe dough pieces have a thick layer of filemot fine hair, soybean or ripe dough pieces are taken out the place being spread out in sunlight best and dries,
Step 3: by the one or more combination in the purslane of 40-65 part major ingredient edible wild herbs, emarginate amaranth herb or seed, shepherd's purse, rape, elm money, control water is boiled in chopping, and the flavoring described in preparing: salt 6-12 part, capsicum 2-4 part, anistree 1-3 part and pepper powder 1-3 part,
Step 4: the auxiliary material through step 2 process is pulverized and together puts into cylinder with the major ingredient edible wild herbs and flavoring that cross step 3 process, stir,
Step 5: shine sauce: on lower complete cylinder bonnet, calico rubber band ties mouth, and the place being put into sun abundance starts to shine sauce,
Every morning or evening stir sauce once, stir sauce and preferably stir up and down, about within one month, just can eat.
CN201510690697.4A 2015-10-23 2015-10-23 Edible wild herb paste and making method thereof Pending CN105124545A (en)

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CN201510690697.4A CN105124545A (en) 2015-10-23 2015-10-23 Edible wild herb paste and making method thereof

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Application Number Priority Date Filing Date Title
CN201510690697.4A CN105124545A (en) 2015-10-23 2015-10-23 Edible wild herb paste and making method thereof

Publications (1)

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CN105124545A true CN105124545A (en) 2015-12-09

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105942347A (en) * 2016-05-12 2016-09-21 南宁市富久信息技术有限公司 Capsella bursa-pastoris sauce and preparation method thereof
CN107467624A (en) * 2016-06-08 2017-12-15 南宁市生润科技有限公司 A kind of Wild vegetable sauce and preparation method thereof

Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1377599A (en) * 2001-04-01 2002-11-06 鲁其恩 Shanzhen sauce made of rare mountain wild vegetable
CN1426700A (en) * 2002-09-28 2003-07-02 吴凤桐 Celery paste and its making method
KR20100120969A (en) * 2009-05-07 2010-11-17 한국식품연구원 Preparation method of salad dressing and sauce with fermented red pepper
CN102008055A (en) * 2010-12-21 2011-04-13 南昌大学 Fruit and vegetable jam and preparation method thereof
CN102885284A (en) * 2011-07-21 2013-01-23 李雪娇 Wild vegetable sauce
CN103315255A (en) * 2013-05-20 2013-09-25 李翠红 Preparation method of tea sauce wild vegetables
CN103355636A (en) * 2012-04-06 2013-10-23 周家欣 Wild vegetable sauce
CN103461958A (en) * 2013-08-12 2013-12-25 镇江高冠食品有限公司 Making method of balsam pear-containing soybean paste
CN103478686A (en) * 2013-08-29 2014-01-01 淮南市焦岗湖忠辉食品有限公司 Nutritional health-care bean paste and preparation method thereof
CN104172116A (en) * 2014-07-05 2014-12-03 彭常安 Processing method of robinia flower flour paste
CN104543968A (en) * 2015-01-30 2015-04-29 南宁市绿宝食品有限公司 Health vegetable sauce and preparation method thereof

Patent Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1377599A (en) * 2001-04-01 2002-11-06 鲁其恩 Shanzhen sauce made of rare mountain wild vegetable
CN1426700A (en) * 2002-09-28 2003-07-02 吴凤桐 Celery paste and its making method
KR20100120969A (en) * 2009-05-07 2010-11-17 한국식품연구원 Preparation method of salad dressing and sauce with fermented red pepper
KR101095853B1 (en) * 2009-05-07 2011-12-21 한국식품연구원 Preparation method of salad dressing and sauce with fermented red pepper
CN102008055A (en) * 2010-12-21 2011-04-13 南昌大学 Fruit and vegetable jam and preparation method thereof
CN102885284A (en) * 2011-07-21 2013-01-23 李雪娇 Wild vegetable sauce
CN103355636A (en) * 2012-04-06 2013-10-23 周家欣 Wild vegetable sauce
CN103315255A (en) * 2013-05-20 2013-09-25 李翠红 Preparation method of tea sauce wild vegetables
CN103461958A (en) * 2013-08-12 2013-12-25 镇江高冠食品有限公司 Making method of balsam pear-containing soybean paste
CN103478686A (en) * 2013-08-29 2014-01-01 淮南市焦岗湖忠辉食品有限公司 Nutritional health-care bean paste and preparation method thereof
CN104172116A (en) * 2014-07-05 2014-12-03 彭常安 Processing method of robinia flower flour paste
CN104543968A (en) * 2015-01-30 2015-04-29 南宁市绿宝食品有限公司 Health vegetable sauce and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105942347A (en) * 2016-05-12 2016-09-21 南宁市富久信息技术有限公司 Capsella bursa-pastoris sauce and preparation method thereof
CN107467624A (en) * 2016-06-08 2017-12-15 南宁市生润科技有限公司 A kind of Wild vegetable sauce and preparation method thereof

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