CN105495493A - Cucurbita maxima sauce and making method thereof - Google Patents
Cucurbita maxima sauce and making method thereof Download PDFInfo
- Publication number
- CN105495493A CN105495493A CN201511034800.6A CN201511034800A CN105495493A CN 105495493 A CN105495493 A CN 105495493A CN 201511034800 A CN201511034800 A CN 201511034800A CN 105495493 A CN105495493 A CN 105495493A
- Authority
- CN
- China
- Prior art keywords
- giant pumpkin
- sauce
- giant
- sheet
- flavoring
- 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
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims abstract description 8
- 240000001980 Cucurbita pepo Species 0.000 title abstract 5
- 235000009852 Cucurbita pepo Nutrition 0.000 title abstract 5
- 239000000463 material Substances 0.000 claims abstract description 25
- 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
- 244000203593 Piper nigrum Species 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
- 244000291564 Allium cepa Species 0.000 claims abstract 2
- 244000155489 giant pumpkin Species 0.000 claims description 58
- 235000007919 giant pumpkin Nutrition 0.000 claims description 58
- 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
- 238000002360 preparation method Methods 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 6
- 240000006677 Vicia faba Species 0.000 claims description 5
- 235000010749 Vicia faba Nutrition 0.000 claims description 5
- 235000002098 Vicia faba var. major Nutrition 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
- 230000008569 process Effects 0.000 claims description 4
- 235000020097 white wine Nutrition 0.000 claims description 4
- 230000008901 benefit Effects 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- 244000000626 Daucus carota Species 0.000 abstract 1
- 235000002767 Daucus carota Nutrition 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000019996 baijiu Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 3
- 229940024606 amino acid Drugs 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 235000021466 carotenoid Nutrition 0.000 description 3
- 150000001747 carotenoids Chemical class 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000061176 Nicotiana tabacum Species 0.000 description 2
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 2
- 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
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 230000035790 physiological processes and functions Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- 206010004446 Benign prostatic hyperplasia Diseases 0.000 description 1
- ZOXJGFHDIHLPTG-UHFFFAOYSA-N Boron Chemical compound [B] ZOXJGFHDIHLPTG-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 229910052796 boron Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 230000024203 complement activation Effects 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 210000000981 epithelium Anatomy 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000009711 regulatory function Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 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
-
- 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses cucurbita maxima sauce and a making method thereof. The cucurbita maxima sauce is made from, by weight, 40-60% of cucurbita maxima material and 40-60% of seasoning. The seasoning is prepared from, by weight, 8-20% of tomatoes, 8-20% of garlic, 2-12% of onions, 2-12% of fresh ginger, 2-12% of carrot, 2-12% of aloe, 8-20% of bean paste, 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 pepper. The cucurbita maxima sauce has the advantages of being easy to make, healthy, delicious and convenient to carry.
Description
Technical field
The present invention relates to pickles and preparation method thereof, particularly relate to one one kinds of giant pumpkin 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.
Have the beneficiating ingredient of human body in giant pumpkin: polysaccharide, amino acid, activated protein, carotenoid and various trace elements etc.The function of various composition: 1. polysaccharide: giant pumpkin polysaccharide is a kind of nonspecific immunity strengthening agent, can improve the immunologic function of body, promotes that cell factor generates, plays many-sided regulatory function by approach such as complement activations to immune system.2. carotenoid: carotenoid abundant in giant pumpkin can change into the vitamin A with important physiological function in body, thus to the Growth and Differentiation of epithelial tissue, maintain normal vision, promote that the growth of bone has important physiological function.3. mineral element: high calcium, high potassium, low sodium in giant pumpkin, be particularly suitable for the elderly and hyperpietic, be conducive to prevention of osteoporosis and hypertension.In addition, also containing elements such as phosphorus, magnesium, iron, copper, manganese, chromium, boron.4. amino acid and activated protein: containing the several amino acids of needed by human body in giant pumpkin, wherein lysine, leucine, isoleucine, phenylalanine, threonine equal size are higher.In addition, the ascorbic acid oxidase genotype in giant pumpkin is identical with tobacco, but activity is apparently higher than tobacco, indicates the content of immunoreactive protein in giant pumpkin higher.5. lipid material: research finds, the lipid material in giant pumpkin seed has good treatment and prevention effect to disease in the urological system and hyperplasia of prostate.
Summary of the invention
The object of the invention is to, a kind of giant pumpkin sauce and preparation method thereof is provided.
The present invention seeks to be achieved through the following technical solutions:
A kind of giant pumpkin sauce, comprise giant pumpkin material and flavoring, described giant pumpkin sauce is made by following materials configuration: giant pumpkin 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 giant pumpkin sauce, comprise the steps:
First giant pumpkin cleaned, drain, cutting into slices obtains giant pumpkin sheet, dries, then loads in fermentation tank and add salt and bacterium liquid ferments, the moisture of the giant pumpkin sheet after drying is 35%, bacterium immersion there is not giant pumpkin sheet 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 giant pumpkin sheet after fermentation out and drain, carry out fried process, frying temperature is 150 DEG C, and the time is 60s again.；
Giant pumpkin sheet grinding after fried is obtained giant pumpkin material;
The flavoring for mixture bottling that giant pumpkin material and boiling is obtained.
A kind of giant pumpkin 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 giant pumpkin sauce is made by following materials configuration: giant pumpkin 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 giant pumpkin cleaned, drain, cutting into slices obtains giant pumpkin sheet, dries, then loads in fermentation tank and add salt and bacterium liquid ferments, the moisture of the giant pumpkin sheet after drying is 35%, bacterium immersion there is not giant pumpkin sheet 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 giant pumpkin sheet after fermentation out and drain, carry out fried process, frying temperature is 150 DEG C, and the time is 60s again.；
Giant pumpkin sheet grinding after fried is obtained giant pumpkin material;
The flavoring for mixture bottling that giant pumpkin 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 giant pumpkin sauce is made by following materials configuration: giant pumpkin 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 giant pumpkin cleaned, drain, cutting into slices obtains giant pumpkin sheet, dries, then loads in fermentation tank and add salt and bacterium liquid ferments, the moisture of the giant pumpkin sheet after drying is 35%, bacterium immersion there is not giant pumpkin sheet 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 giant pumpkin sheet after fermentation out and drain, carry out fried process, frying temperature is 150 DEG C, and the time is 60s again.；
Giant pumpkin sheet grinding after fried is obtained giant pumpkin material;
The flavoring for mixture bottling that giant pumpkin 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 giant pumpkin sauce, it is characterized in that, comprise giant pumpkin material and flavoring, described giant pumpkin sauce is made by following materials configuration: giant pumpkin 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 giant pumpkin sauce as claimed in claim 1, is characterized in that, comprise the steps:
First giant pumpkin cleaned, drain, cutting into slices obtains giant pumpkin sheet, dries, then loads in fermentation tank and add salt and bacterium liquid ferments, the moisture of the giant pumpkin sheet after drying is 35%, bacterium immersion there is not giant pumpkin sheet 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 giant pumpkin sheet after fermentation out and drain, carry out fried process, frying temperature is 150 DEG C, and the time is 60s again.；
Giant pumpkin sheet grinding after fried is obtained giant pumpkin material;
The flavoring for mixture bottling that giant pumpkin material and boiling is obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511034800.6A CN105495493A (en) | 2015-12-31 | 2015-12-31 | Cucurbita maxima sauce and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511034800.6A CN105495493A (en) | 2015-12-31 | 2015-12-31 | Cucurbita maxima sauce and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105495493A true CN105495493A (en) | 2016-04-20 |
Family
ID=55704099
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201511034800.6A Pending CN105495493A (en) | 2015-12-31 | 2015-12-31 | Cucurbita maxima sauce and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105495493A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360531A (en) * | 2016-08-29 | 2017-02-01 | 界首市宏源家庭农场 | Spicy selenium-enriched pumpkin sauce |
| CN106418453A (en) * | 2016-10-17 | 2017-02-22 | 陈俊川 | Method for producing pumpkin sauce by fermentation technique |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103919118A (en) * | 2014-04-29 | 2014-07-16 | 湖北工业大学 | Method for preparing fermented pumpkin sauce powder |
| CN104256561A (en) * | 2014-10-23 | 2015-01-07 | 史占彪 | Preparation method for soybean pumpkin sauce |
-
2015
- 2015-12-31 CN CN201511034800.6A patent/CN105495493A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103919118A (en) * | 2014-04-29 | 2014-07-16 | 湖北工业大学 | Method for preparing fermented pumpkin sauce powder |
| CN104256561A (en) * | 2014-10-23 | 2015-01-07 | 史占彪 | Preparation method for soybean pumpkin sauce |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360531A (en) * | 2016-08-29 | 2017-02-01 | 界首市宏源家庭农场 | Spicy selenium-enriched pumpkin sauce |
| CN106418453A (en) * | 2016-10-17 | 2017-02-22 | 陈俊川 | Method for producing pumpkin sauce by fermentation technique |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109310129B (en) | Novel fermented seasoning composition | |
| KR20140004421A (en) | Functional kimchi and manufacturing method thereof | |
| JP2009050192A (en) | Food containing sclerotium of sparassis crispa | |
| KR101641159B1 (en) | A cold noodle meat soup and manufacturing method thereof | |
| KR101603750B1 (en) | Manufacturing method of meat broth for korean cold noodles | |
| CN103461967B (en) | Spiced pleurotus eryngii slices | |
| CN105495493A (en) | Cucurbita maxima sauce and making method thereof | |
| KR20160107929A (en) | Manufactring Method for Low Salt Broccoli Leaf Kimchi by Fermentation of Lactic Acid Bacteria | |
| CN102669565A (en) | Lean meat-preserved egg congee lyophilized powder and preparation method thereof | |
| CN107950978A (en) | It is a kind of to facilitate the Fish with Chinese Sauerkraut condiment | |
| KR20160067347A (en) | Manufacturing method of spices for a pepper-pot soup | |
| KR20110082849A (en) | Instant old fermented kimchi soup and a manufacturing method thereof | |
| CN104381934A (en) | Pickling method for flavor radish | |
| KR101068882B1 (en) | Manufacturing method of purple sweet potato kimchi | |
| KR101606113B1 (en) | Composition of sauce for meat including grape and method of manufacturing thereof | |
| CN103766835A (en) | Scallion juice condiment | |
| KR101812405B1 (en) | semi-manufactured refrigeration food and manufacture method | |
| CN105581320A (en) | Water bamboo sauce and preparation method thereof | |
| CN105433324A (en) | Fruit jam and preparation method thereof | |
| CN105410877A (en) | Sweet potato sauce and making method thereof | |
| CN104187576B (en) | Hygrometric state type catsup flavor pack with fruit feel and preparation method thereof | |
| CN102763838A (en) | Chili paste | |
| CN104824630A (en) | Mushroom convenient food and preparation method thereof | |
| KR102440036B1 (en) | Kimchi for chinese and manufacturing method thereof | |
| RU2357451C1 (en) | Method for manufacturing preserves "beef stuffed with garlic and salted pork fat" |
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 |