CN105495492A - Chayote sauce and preparation method thereof - Google Patents
Chayote sauce and preparation method thereof Download PDFInfo
- Publication number
- CN105495492A CN105495492A CN201511030461.4A CN201511030461A CN105495492A CN 105495492 A CN105495492 A CN 105495492A CN 201511030461 A CN201511030461 A CN 201511030461A CN 105495492 A CN105495492 A CN 105495492A
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- China
- Prior art keywords
- chocho
- sauce
- percent
- buddha
- green tea
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- Pending
Links
- 235000019095 Sechium edule Nutrition 0.000 title claims abstract description 38
- 235000015067 sauces Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000007660 Sechium edule Species 0.000 title abstract 7
- 239000000463 material Substances 0.000 claims abstract description 24
- 240000006677 Vicia faba Species 0.000 claims abstract description 6
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 6
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 5
- 240000002234 Allium sativum Species 0.000 claims abstract description 5
- 241001116389 Aloe Species 0.000 claims abstract description 5
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 5
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 5
- 239000006002 Pepper Substances 0.000 claims abstract description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 5
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 5
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 5
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 5
- 235000004611 garlic Nutrition 0.000 claims abstract description 5
- 235000008397 ginger Nutrition 0.000 claims abstract description 5
- 235000021419 vinegar Nutrition 0.000 claims abstract description 5
- 239000000052 vinegar Substances 0.000 claims abstract description 5
- 235000020097 white wine Nutrition 0.000 claims abstract description 5
- 244000291564 Allium cepa Species 0.000 claims abstract 2
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 240000005265 Lupinus mutabilis Species 0.000 claims description 31
- 235000008755 Lupinus mutabilis Nutrition 0.000 claims description 31
- 240000004307 Citrus medica Species 0.000 claims description 20
- 235000001938 Citrus medica Nutrition 0.000 claims description 20
- 235000002555 Citrus medica var sarcodactylis Nutrition 0.000 claims description 20
- 244000269722 Thea sinensis Species 0.000 claims description 20
- 235000009569 green tea Nutrition 0.000 claims description 20
- 238000000855 fermentation Methods 0.000 claims description 16
- 230000004151 fermentation Effects 0.000 claims description 16
- 241000894006 Bacteria Species 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 4
- 241000186660 Lactobacillus Species 0.000 claims description 4
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 4
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 4
- 239000011425 bamboo Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 229940039696 lactobacillus Drugs 0.000 claims description 4
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract 3
- 239000002994 raw material Substances 0.000 abstract 2
- 244000000626 Daucus carota Species 0.000 abstract 1
- 235000002767 Daucus carota Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 description 4
- 241000234282 Allium Species 0.000 description 3
- 240000003889 Piper guineense Species 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000033228 biological regulation Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001568 sexual effect Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Abstract
The invention discloses chayote sauce and preparation method thereof. The chayote sauce comprises a chayote material and a seasoning, wherein the chayote sauce is prepared from the following raw materials in percentage by weight: 40 to 60 percent of the chayote material and 40 to 60 percent of the seasoning; the seasoning is prepared from the following raw materials in percentage by weight: 8 to 20 percent of tomato, 8 to 20 percent of garlic, 2 to 12 percent of onion, 2 to 12 percent of ginger, 2 to 12 percent of carrot, 2 to 12 percent of aloe, 8 to 20 percent of thick broad-bean sauce, 6 to 12 percent of table salt, 6 to 12 percent of white sugar, 6 to 12 percent of white vinegar, 1 to 3 percent of white wine, 1 to 3 percent of aginomoto and 1 to 3 percent of ground pepper. The chayote sauce has the advantages of easiness in preparation, health, deliciousness, and convenience in carrying.
Description
Technical field
The present invention relates to pickles and preparation method thereof, particularly relate to one one kinds of chocho sauce 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.
Chocho is crisp delicious, the nutritious homely vegetables of a kind of matter.Fruit, young stem and leaf, tendril, underground block root all can cook dish, are pollution-free vegetables worthy of the name.Huge stem is climing capable of using as feed; The climing source that can be used as strong fiber of melon, is used for processing rope.Fruit is higher containing zinc, obvious to the intelligence development of children, both sexes aphoria, especially male's sexual decline curative effect, can alleviate the elderly's blurring of image.
Summary of the invention
The object of the invention is to, a kind of chocho sauce and preparation method thereof is provided.
The present invention seeks to be achieved through the following technical solutions:
A kind of chocho sauce, comprise chocho material and flavoring, described chocho sauce is made by following materials configuration: chocho 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 chocho sauce, comprise the steps:
First chocho cleaned, drain, cutting into slices obtains Buddha's hand green tea produced in Anhui Province, dries, then loads in fermentation tank and add salt and bacterium liquid ferments, the moisture of the Buddha's hand green tea produced in Anhui Province after drying is 35%, bacterium immersion there is not Buddha's hand green tea produced in Anhui Province 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 Buddha's hand green tea produced in Anhui Province after fermentation out and drain, carry out fried process, frying temperature is 150 DEG C, and the time is 60s again.；
Buddha's hand green tea produced in Anhui Province grinding after fried is obtained chocho material;
The flavoring for mixture bottling that chocho material and boiling is obtained.
A kind of chocho 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 chocho sauce is made by following materials configuration: chocho 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 chocho cleaned, drain, cutting into slices obtains Buddha's hand green tea produced in Anhui Province, dries, then loads in fermentation tank and add salt and bacterium liquid ferments, the moisture of the Buddha's hand green tea produced in Anhui Province after drying is 35%, bacterium immersion there is not Buddha's hand green tea produced in Anhui Province 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 Buddha's hand green tea produced in Anhui Province after fermentation out and drain, carry out fried process, frying temperature is 150 DEG C, and the time is 60s again.；
Buddha's hand green tea produced in Anhui Province grinding after fried is obtained chocho material;
The flavoring for mixture bottling that chocho 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 chocho sauce is made by following materials configuration: chocho 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 chocho cleaned, drain, cutting into slices obtains Buddha's hand green tea produced in Anhui Province, dries, then loads in fermentation tank and add salt and bacterium liquid ferments, the moisture of the Buddha's hand green tea produced in Anhui Province after drying is 35%, bacterium immersion there is not Buddha's hand green tea produced in Anhui Province 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 Buddha's hand green tea produced in Anhui Province after fermentation out and drain, carry out fried process, frying temperature is 150 DEG C, and the time is 60s again.；
Buddha's hand green tea produced in Anhui Province grinding after fried is obtained chocho material;
The flavoring for mixture bottling that chocho 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 chocho sauce, it is characterized in that, comprise chocho material and flavoring, described chocho sauce is made by following materials configuration: chocho 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 chocho sauce as claimed in claim 1, is characterized in that, comprise the steps:
First chocho cleaned, drain, cutting into slices obtains Buddha's hand green tea produced in Anhui Province, dries, then loads in fermentation tank and add salt and bacterium liquid ferments, the moisture of the Buddha's hand green tea produced in Anhui Province after drying is 35%, bacterium immersion there is not Buddha's hand green tea produced in Anhui Province 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 Buddha's hand green tea produced in Anhui Province after fermentation out and drain, carry out fried process, frying temperature is 150 DEG C, and the time is 60s again.；
Buddha's hand green tea produced in Anhui Province grinding after fried is obtained chocho material;
The flavoring for mixture bottling that chocho material and boiling is obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511030461.4A CN105495492A (en) | 2015-12-30 | 2015-12-30 | Chayote sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511030461.4A CN105495492A (en) | 2015-12-30 | 2015-12-30 | Chayote sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105495492A true CN105495492A (en) | 2016-04-20 |
Family
ID=55704098
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201511030461.4A Pending CN105495492A (en) | 2015-12-30 | 2015-12-30 | Chayote sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105495492A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1227726A (en) * | 1999-02-10 | 1999-09-08 | 刘大中 | Pickles of fermented soya beans |
| CN101473931A (en) * | 2009-01-24 | 2009-07-08 | 王宝忠 | Vegetable sauce |
| CN103355624A (en) * | 2013-07-31 | 2013-10-23 | 惠州市海联食品实业有限公司 | Radish pickle |
| CN105249412A (en) * | 2015-10-18 | 2016-01-20 | 张建新 | Method for preparing health soy sauce from chayote |
-
2015
- 2015-12-30 CN CN201511030461.4A patent/CN105495492A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1227726A (en) * | 1999-02-10 | 1999-09-08 | 刘大中 | Pickles of fermented soya beans |
| CN101473931A (en) * | 2009-01-24 | 2009-07-08 | 王宝忠 | Vegetable sauce |
| CN103355624A (en) * | 2013-07-31 | 2013-10-23 | 惠州市海联食品实业有限公司 | Radish pickle |
| CN105249412A (en) * | 2015-10-18 | 2016-01-20 | 张建新 | Method for preparing health soy sauce from chayote |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160420 |