CN105410877A - Sweet potato sauce and making method thereof - Google Patents
Sweet potato sauce and making method thereof Download PDFInfo
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- CN105410877A CN105410877A CN201511033418.3A CN201511033418A CN105410877A CN 105410877 A CN105410877 A CN 105410877A CN 201511033418 A CN201511033418 A CN 201511033418A CN 105410877 A CN105410877 A CN 105410877A
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- sweet potato
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses sweet potato sauce and a making method thereof. The sweet potato sauce is made from, by weight, 40-60% of sweet potato material and 40-60% of seasonings. The seasonings are prepared from, by weight, 8-20% of tomatoes, 8-20% of garlic, 2-12% of onion, 2-12% of fresh ginger, 2-12% of carrot, 2-12% of aloe, 8-20% of thick broad-bean sauce, 6-12% of table salt, 6-12% of white sugar, 6-12% of white vinegar, 1-3% of baijiu, 1-3% of aginomoto and 1-3% of ground pepper. The sweet potato sauce has the advantages of being easy to make, healthy, tasty and convenient to carry.
Description
Technical field
The present invention relates to pickles and preparation method thereof, particularly relate to one one kinds of sweet potato sauces and preparation method thereof.
Background technology
Along with the raising of people's living standard, also more and more higher to the requirement of food Middle nutrition composition.Sauce, as important flavouring and appetizing food in the life of people's diet, have also been obtained very high attention.Current most of sauce is all thick chilli sauce and thick broad-bean sauce, cannot meet the increasing taste demand of people.
Sweet potato (formal name used at school: Dioscoreaesculenta (Lour.) Burkill), nutrient sweet potato enriches, and being rich in starch, carbohydrate, protein, vitamin, cellulose and each seed amino acid, is extraordinary nutraceutical.In sweet potato, the height of various vitamin content is less than other cereal crops, and meanwhile, sweet potato is slightly in alkalescence, and rice, face, meat are then acidic food, and suitable edible sweet potato can keep ph balancing in blood.In addition, the vitamin contained by sweet potato can stimulate intestines wall, accelerates peristalsis of the digest tract and also absorbs moisture, contribute to defecation, can prevent treating constipation, diabetes, disease such as prevention hemorrhoid and colorectal cancer etc.Therefore, the people often eating flour and rice is equipped with sweet potato, then can make up the deficiency of vitamin.According to interrelated data display, adult eats 100-150 gram of sweet potato every day, can meet the demand of human body to various vitamin.
Summary of the invention
The object of the invention is to, a kind of sweet potato sauce and preparation method thereof is provided.
The present invention seeks to be achieved through the following technical solutions:
A kind of sweet potato sauce, comprise sweet potato material and flavoring, described sweet potato sauce is made by following materials configuration: sweet potato material 40-60%, flavoring 40-60%, and described flavoring is made by following materials configuration: tomato 8-20%, garlic 8-20%, onion 2-12%, ginger 2-12%, recklessly square-bottomed bamboo basket foretell 2-12%, aloe 2-12%, thick broad-bean sauce 8-20%, edible salt 6-12%, white sugar 6-12%, light-coloured vinegar 6-12%, white wine 1-3%, monosodium glutamate 1-3% and pepper powder 1-3%.
Further, present invention also offers a kind of preparation method of sweet potato sauce, comprise the steps:
First sweet potato cleaned, drain, cutting into slices obtains sweet potato, dries, then loads in fermentation tank and add salt and bacterium liquid ferments, the moisture of the sweet potato after drying is 35%, bacterium immersion there is not sweet potato 3.0cm, fermentation temperature 35 DEG C, in liquid, Lactobacillus plantarum and Bulgarian Lactobacillus clump count reach 10 respectively
9-10
10cfu/ml, ferments 5 days;
Sealed by fermentation tank, pull sweet potato after fermentation out and drain, carry out fried process, frying temperature is 150 DEG C, and the time is 60s again.；
Sweet potato grinding after fried is obtained sweet potato material;
The flavoring for mixture bottling that sweet potato material and boiling is obtained.
A kind of sweet potato sauce of the present invention and preparation method thereof, has the advantage that preparation is simple, health delicious, easy to carry.
Detailed description of the invention
The specific embodiment of the present invention is further described below in conjunction with specific embodiment.
Embodiment 1
Described sweet potato sauce is made by following materials configuration: sweet potato material 40%, flavoring 60%, and described flavoring is made by following materials configuration: tomato 10%, garlic 20%, onion 10%, ginger 8%, recklessly square-bottomed bamboo basket fore-telling 2%, aloe 10%, thick broad-bean sauce 19%, edible salt 6%, white sugar 6%, light-coloured vinegar 6%, white wine 1%, monosodium glutamate 1% and pepper powder 1%.
First sweet potato cleaned, drain, cutting into slices obtains sweet potato, dries, then loads in fermentation tank and add salt and bacterium liquid ferments, the moisture of the sweet potato after drying is 35%, bacterium immersion there is not sweet potato 3.0cm, fermentation temperature 35 DEG C, in liquid, Lactobacillus plantarum and Bulgarian Lactobacillus clump count reach 109-1010cfu/ml respectively, ferment 5 days;
Sealed by fermentation tank, pull sweet potato after fermentation out and drain, carry out fried process, frying temperature is 150 DEG C, and the time is 60s again.；
Sweet potato grinding after fried is obtained sweet potato material;
The flavoring for mixture bottling that sweet potato material and boiling is obtained.
By said method pickles adopt the analytical method of GB/T5009.54-2003 catsup and pickled vegetables sanitary standard, recording its nitrite is 2.5mg/kg, meets health regulation.
Embodiment 2
Described sweet potato sauce is made by following materials configuration: sweet potato material 60%, flavoring 40%, and described flavoring is made by following materials configuration: tomato 12%, garlic 18%, onion 10%, ginger 8%, recklessly square-bottomed bamboo basket fore-telling 2%, aloe 11%, thick broad-bean sauce 19%, edible salt 5%, white sugar 6%, light-coloured vinegar 6%, white wine 1%, monosodium glutamate 1% and pepper powder 1%.
First sweet potato cleaned, drain, cutting into slices obtains sweet potato, dries, then loads in fermentation tank and add salt and bacterium liquid ferments, the moisture of the sweet potato after drying is 35%, bacterium immersion there is not sweet potato 3.0cm, fermentation temperature 35 DEG C, in liquid, Lactobacillus plantarum and Bulgarian Lactobacillus clump count reach 109-1010cfu/ml respectively, ferment 5 days;
Sealed by fermentation tank, pull sweet potato after fermentation out and drain, carry out fried process, frying temperature is 150 DEG C, and the time is 60s again.；
Sweet potato grinding after fried is obtained sweet potato material;
The flavoring for mixture bottling that sweet potato material and boiling is obtained.
By said method pickles adopt the analytical method of GB/T5009.54-2003 catsup and pickled vegetables sanitary standard, recording its nitrite is 2.47mg/kg, meets health regulation.
Above disclosedly be only preferred embodiment of the present invention, certainly can not limit the interest field of the present invention with this, therefore according to the equivalent variations that the present patent application the scope of the claims is done, still belong to the scope that the present invention is contained.
Claims (2)
1. a sweet potato sauce, it is characterized in that, comprise sweet potato material and flavoring, described sweet potato sauce is made by following materials configuration: sweet potato material 40-60%, flavoring 40-60%, and described flavoring is made by following materials configuration: tomato 8-20%, garlic 8-20%, onion 2-12%, ginger 2-12%, recklessly square-bottomed bamboo basket foretell 2-12%, aloe 2-12%, thick broad-bean sauce 8-20%, edible salt 6-12%, white sugar 6-12%, light-coloured vinegar 6-12%, white wine 1-3%, monosodium glutamate 1-3% and pepper powder 1-3%.
2. the preparation method of sweet potato sauce as claimed in claim 1, is characterized in that, comprise the steps:
First sweet potato cleaned, drain, cutting into slices obtains sweet potato, dries, then loads in fermentation tank and add salt and bacterium liquid ferments, the moisture of the sweet potato after drying is 35%, bacterium immersion there is not sweet potato 3.0cm, fermentation temperature 35 DEG C, in liquid, Lactobacillus plantarum and Bulgarian Lactobacillus clump count reach 10 respectively
9-10
10cfu/ml, ferments 5 days;
Sealed by fermentation tank, pull sweet potato after fermentation out and drain, carry out fried process, frying temperature is 150 DEG C, and the time is 60s again.；
Sweet potato grinding after fried is obtained sweet potato material;
The flavoring for mixture bottling that sweet potato material and boiling is obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511033418.3A CN105410877A (en) | 2015-12-31 | 2015-12-31 | Sweet potato sauce and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511033418.3A CN105410877A (en) | 2015-12-31 | 2015-12-31 | Sweet potato sauce and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105410877A true CN105410877A (en) | 2016-03-23 |
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ID=55489796
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201511033418.3A Pending CN105410877A (en) | 2015-12-31 | 2015-12-31 | Sweet potato sauce and making method thereof |
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| CN (1) | CN105410877A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036647A (en) * | 2016-07-13 | 2016-10-26 | 罗柏炎 | Sweet potato slices and making method thereof |
| CN108651965A (en) * | 2017-03-28 | 2018-10-16 | 许昌学院 | A kind of health care purple sweet potato sauce and its production technology |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095496A (en) * | 2006-06-29 | 2008-01-02 | 上海水产大学 | Method for making sweet potato catsup |
| CN101473931A (en) * | 2009-01-24 | 2009-07-08 | 王宝忠 | Vegetable sauce |
| CN102008055A (en) * | 2010-12-21 | 2011-04-13 | 南昌大学 | Fruit and vegetable jam and preparation method thereof |
| CN102475263A (en) * | 2010-11-26 | 2012-05-30 | 重庆市黔江区黔双科技有限公司 | Soy bean paste with sweet potatoes |
| CN103355624A (en) * | 2013-07-31 | 2013-10-23 | 惠州市海联食品实业有限公司 | Radish pickle |
| KR20140093149A (en) * | 2012-12-28 | 2014-07-25 | (주)시아스 | Sweet potato mayonnaise using enzymatically modified and method for the mayonnaise |
-
2015
- 2015-12-31 CN CN201511033418.3A patent/CN105410877A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095496A (en) * | 2006-06-29 | 2008-01-02 | 上海水产大学 | Method for making sweet potato catsup |
| CN101473931A (en) * | 2009-01-24 | 2009-07-08 | 王宝忠 | Vegetable sauce |
| CN102475263A (en) * | 2010-11-26 | 2012-05-30 | 重庆市黔江区黔双科技有限公司 | Soy bean paste with sweet potatoes |
| CN102008055A (en) * | 2010-12-21 | 2011-04-13 | 南昌大学 | Fruit and vegetable jam and preparation method thereof |
| KR20140093149A (en) * | 2012-12-28 | 2014-07-25 | (주)시아스 | Sweet potato mayonnaise using enzymatically modified and method for the mayonnaise |
| CN103355624A (en) * | 2013-07-31 | 2013-10-23 | 惠州市海联食品实业有限公司 | Radish pickle |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036647A (en) * | 2016-07-13 | 2016-10-26 | 罗柏炎 | Sweet potato slices and making method thereof |
| CN108651965A (en) * | 2017-03-28 | 2018-10-16 | 许昌学院 | A kind of health care purple sweet potato sauce and its production technology |
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Application publication date: 20160323 |
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