CN106333342A - Laotan pickled vegetable bamboo shoot sauce and preparation method thereof - Google Patents
Laotan pickled vegetable bamboo shoot sauce and preparation method thereof Download PDFInfo
- Publication number
- CN106333342A CN106333342A CN201610722860.5A CN201610722860A CN106333342A CN 106333342 A CN106333342 A CN 106333342A CN 201610722860 A CN201610722860 A CN 201610722860A CN 106333342 A CN106333342 A CN 106333342A
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- bamboo shoots
- sauerkraut
- old altar
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 59
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 59
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 59
- 239000011425 bamboo Substances 0.000 title claims abstract description 59
- 235000015067 sauces Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 241001330002 Bambuseae Species 0.000 title claims description 56
- 235000013311 vegetables Nutrition 0.000 title abstract 4
- 240000002234 Allium sativum Species 0.000 claims abstract description 23
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 23
- 235000004611 garlic Nutrition 0.000 claims abstract description 23
- 235000008397 ginger Nutrition 0.000 claims abstract description 23
- 241000287828 Gallus gallus Species 0.000 claims abstract description 18
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 17
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 13
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 13
- 240000006677 Vicia faba Species 0.000 claims abstract description 13
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 13
- 235000012045 salad Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 235000021108 sauerkraut Nutrition 0.000 claims description 46
- 235000002566 Capsicum Nutrition 0.000 claims description 17
- 239000001390 capsicum minimum Substances 0.000 claims description 17
- 235000013330 chicken meat Nutrition 0.000 claims description 17
- 239000000284 extract Substances 0.000 claims description 17
- 239000002904 solvent Substances 0.000 claims description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 10
- 235000013373 food additive Nutrition 0.000 claims description 9
- 239000002778 food additive Substances 0.000 claims description 9
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical group N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 5
- 108010053775 Nisin Proteins 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 229940041514 candida albicans extract Drugs 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000004309 nisin Substances 0.000 claims description 5
- 235000010297 nisin Nutrition 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 239000012138 yeast extract Substances 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 238000002156 mixing Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 244000082204 Phyllostachys viridis Species 0.000 abstract 3
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 17
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000208293 Capsicum Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 240000008120 Dendrocalamus strictus Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- JTJMJGYZQZDUJJ-UHFFFAOYSA-N phencyclidine Chemical group C1CCCCN1C1(C=2C=CC=CC=2)CCCCC1 JTJMJGYZQZDUJJ-UHFFFAOYSA-N 0.000 description 1
- 229950010883 phencyclidine Drugs 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 230000004304 visual acuity Effects 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The present invention discloses a Laotan pickled vegetable bamboo shoot sauce, which comprises, by mass, 15-25 parts of Laotan pickled vegetable, 30-40 parts of bamboo shoot, 10-20 parts of hot pepper, 2-4 parts of salad oil, 1-2 parts of chicken essence seasoning, 3-5 parts of ginger, 2-4 parts of edible salt, 3-5 parts of mashed garlic, and 10-20 parts of broad bean sauce. According to the present invention, the Laotan pickled vegetable bamboo shoot sauce has advantages of rich nutrition, instant eating after bottle opening, and convenient eating; and the preparation method has advantages of pure green property and no pollution, simple operation and short production period, and is suitable for the large-scale industrialized production.
Description
Technical field
The present invention relates to technical field of food deep processing, more particularly, to a kind of old altar sauerkraut bamboo shoots sauce and preparation method thereof.
Background technology
Bamboo shoots are taken as " treasure in dish " in China from ancient times, nutritionally, have many people to think in the past, although bamboo shoots taste
Deliciousness, but there is no what nutrition, having it is even contemplated that " eat meal bamboo shoot will scrape three days oil ", this understanding is inaccurate.Its
Real, bamboo shoots contain rich in protein, amino acid, fat, carbohydrate, calcium, phosphorus, iron, carrotene, vitamin b1, b2, c.Bamboo shoots
Also contain multiple polysaccharide materials that can give protection against cancer, there is phencyclidine and middle ease constipation, clearing heat and eliminating phlegm, relieving restlessness of quenching one's thirst, heat-clearing benefit
Gas, profit are every refreshing stomach, diuresis defaecation, removing toxic substances promoting eruption, the effect nourishing the liver to improve visual acuity, helping digestion.But, when the results of bamboo shoots fresh goods and storage
Between limited, bamboo shoots are made dry product rear batallion and form branch's loss and mouthfeel is far short of what is expected with respect to fresh bamboo shoots, and it is peculiar to lose fresh goods
Local flavor and flavour.And preserve after mainly the drying of new fresh bamboo shoots at present, individually first brewed is before consumption cooked again
Processing, instant difference.
Content of the invention
It is an object of the invention to provide a kind of nutritious, instant old altar sauerkraut bamboo shoots sauce of corkage, this old altar sauerkraut bamboo
The preparation method of bamboo shoot sauce, pure green is pollution-free, simple to operate, with short production cycle, suitable large-scale industrial production.
For achieving the above object, the technical solution used in the present invention is:
A kind of old altar sauerkraut bamboo shoots sauce, by following mass parts become be grouped into, old altar sauerkraut 15-25 part, bamboo shoots 30-40 part,
Capsicum 10-20 part, salad oil 2-4 part, chickens' extract 1-2 part, ginger 3-5 part, salt 2-4 part, garlic solvent 3-5 part, broad bean paste 10-20 part.
Further, become to be grouped into by following mass parts, 20 parts of old altar sauerkraut, 35 parts of bamboo shoots, 15 parts of capsicum, salad oil 3
Part, 1 part of chickens' extract, 4 parts of ginger, 3 parts of salt, 4 parts of garlic solvent, 15 parts of broad bean paste.
A kind of preparation method of old altar sauerkraut bamboo shoots sauce, its preparation process is as follows:
1) put into mixer after choosing fresh capsicum annum fasciculatum cleaning and break into capsicum paste, choose ginger and garlic clove clean up after put
Enter mixer and break into bruised ginger and garlic solvent, place 10～15 minutes；
2) choose the sauerkraut fourth being cut into 10-20mm after old altar sauerkraut clear water is cleaned；
3) choose after new fresh bamboo shoots is cleaned and be cut into the bamboo shoot fourth of 10-20mm, then cool down after being boiled with boiling water stand-by；
4) salad oil is put into heating in frying pan, add bamboo shoot fourth to stir-fry, add capsicum paste, broad bean paste, sauerkraut fourth, add water
Boiled with moderate heat, boil and put into chickens' extract, salt, bruised ginger, garlic solvent, do not stop to stir, until sauce closes fire by dilute retrogradation；
5) Chicken extract, yeast extract, food additives are poured in sauce, stir, cooling bottling；
6) sauce of bottling is put into and in high temperature pot, carry out high temperature sterilization, bottled old altar sauerkraut bamboo shoots sauce is made in cooling.
Further, described food additives are nisin, citric acid.
Further, the temperature of described high temperature pot is 110-120 DEG C, and the heat time is 30-50 minute.
Beneficial effects of the present invention: a kind of old altar sauerkraut bamboo shoots sauce, nutritious, corkage is instant, edible convenient；Always
The preparation method of altar sauerkraut bamboo shoots sauce, pure green is pollution-free, simple to operate, with short production cycle, suitable large-scale industrialization life
Produce.
Specific embodiment
Embodiment 1
A kind of old altar sauerkraut bamboo shoots sauce, is become to be grouped into by following mass parts, 15 parts of old altar sauerkraut, 30 parts of bamboo shoots, capsicum 10
Part, 2 parts of salad oil, 1 part of chickens' extract, 3 parts of ginger, 2 parts of salt, 3 parts of garlic solvent, 10 parts of broad bean paste.
A kind of preparation method of old altar sauerkraut bamboo shoots sauce, its preparation process is as follows:
1) put into mixer after choosing fresh capsicum annum fasciculatum cleaning and break into capsicum paste, choose ginger and garlic clove clean up after put
Enter mixer and break into bruised ginger and garlic solvent, place 10～15 minutes；
2) choose the sauerkraut fourth being cut into 10-20mm after old altar sauerkraut clear water is cleaned；
3) choose after new fresh bamboo shoots is cleaned and be cut into the bamboo shoot fourth of 10-20mm, then cool down after being boiled with boiling water stand-by；
4) salad oil is put into heating in frying pan, add bamboo shoot fourth to stir-fry, add capsicum paste, broad bean paste, sauerkraut fourth, add water
Boiled with moderate heat, boil and put into chickens' extract, salt, bruised ginger, garlic solvent, do not stop to stir, until sauce closes fire by dilute retrogradation；
5) Chicken extract, yeast extract, food additives are poured in sauce, stir, cooling bottling；Food
Additive is nisin, citric acid；
6) sauce of bottling is put into and in high temperature pot, carry out high temperature sterilization, the temperature of high temperature pot is 110 DEG C, the heat time is
50 minutes, bottled old altar sauerkraut bamboo shoots sauce was made in cooling.
Embodiment 2
A kind of old altar sauerkraut bamboo shoots sauce, is become to be grouped into by following mass parts, 25 parts of old altar sauerkraut, 40 parts of bamboo shoots, capsicum 20
Part, 4 parts of salad oil, 2 parts of chickens' extract, 5 parts of ginger, 4 parts of salt, 5 parts of garlic solvent, 20 parts of broad bean paste.
A kind of preparation method of old altar sauerkraut bamboo shoots sauce, its preparation process is as follows:
1) put into mixer after choosing fresh capsicum annum fasciculatum cleaning and break into capsicum paste, choose ginger and garlic clove clean up after put
Enter mixer and break into bruised ginger and garlic solvent, place 10～15 minutes；
2) choose the sauerkraut fourth being cut into 10-20mm after old altar sauerkraut clear water is cleaned；
3) choose after new fresh bamboo shoots is cleaned and be cut into the bamboo shoot fourth of 10-20mm, then cool down after being boiled with boiling water stand-by；
4) salad oil is put into heating in frying pan, add bamboo shoot fourth to stir-fry, add capsicum paste, broad bean paste, sauerkraut fourth, add water
Boiled with moderate heat, boil and put into chickens' extract, salt, bruised ginger, garlic solvent, do not stop to stir, until sauce closes fire by dilute retrogradation；
5) Chicken extract, yeast extract, food additives are poured in sauce, stir, cooling bottling；Food
Additive is nisin, citric acid；
6) sauce of bottling is put into and in high temperature pot, carry out high temperature sterilization, the temperature of high temperature pot is 120 DEG C, the heat time is
30 minutes, bottled old altar sauerkraut bamboo shoots sauce was made in cooling.
Embodiment 3
A kind of old altar sauerkraut bamboo shoots sauce, is become to be grouped into by following mass parts, 20 parts of old altar sauerkraut, 35 parts of bamboo shoots, capsicum 15
Part, 3 parts of salad oil, 1 part of chickens' extract, 4 parts of ginger, 3 parts of salt, 4 parts of garlic solvent, 15 parts of broad bean paste.
A kind of preparation method of old altar sauerkraut bamboo shoots sauce, its preparation process is as follows:
1) put into mixer after choosing fresh capsicum annum fasciculatum cleaning and break into capsicum paste, choose ginger and garlic clove clean up after put
Enter mixer and break into bruised ginger and garlic solvent, place 10～15 minutes；
2) choose the sauerkraut fourth being cut into 10-20mm after old altar sauerkraut clear water is cleaned；
3) choose after new fresh bamboo shoots is cleaned and be cut into the bamboo shoot fourth of 10-20mm, then cool down after being boiled with boiling water stand-by；
4) salad oil is put into heating in frying pan, add bamboo shoot fourth to stir-fry, add capsicum paste, broad bean paste, sauerkraut fourth, add water
Boiled with moderate heat, boil and put into chickens' extract, salt, bruised ginger, garlic solvent, do not stop to stir, until sauce closes fire by dilute retrogradation；
5) Chicken extract, yeast extract, food additives are poured in sauce, stir, cooling bottling；Food
Additive is nisin, citric acid；
6) sauce of bottling is put into and in high temperature pot, carry out high temperature sterilization, the temperature of high temperature pot is 115 DEG C, the heat time is
40 minutes, bottled old altar sauerkraut bamboo shoots sauce was made in cooling.
Embodiment described above is only that the preferred embodiment of the present invention is described, the not structure to the present invention
Think and scope is defined.On the premise of without departing from design concept of the present invention, the technology to the present invention for this area ordinary person
Various modifications and improvement that scheme is made, all should drop into protection scope of the present invention.
Claims (5)
1. a kind of old altar sauerkraut bamboo shoots sauce it is characterised in that: by following mass parts become be grouped into, old altar sauerkraut 15-25 part, bamboo shoots
30-40 part, capsicum 10-20 part, salad oil 2-4 part, chickens' extract 1-2 part, ginger 3-5 part, salt 2-4 part, garlic solvent 3-5 part, broad bean paste
10-20 part.
2. a kind of old altar sauerkraut bamboo shoots sauce according to claim 1 it is characterised in that: by following mass parts become be grouped into,
20 parts of old altar sauerkraut, 35 parts of bamboo shoots, 15 parts of capsicum, 3 parts of salad oil, 1 part of chickens' extract, 4 parts of ginger, 3 parts of salt, 4 parts of garlic solvent, broad bean paste
15 parts.
3. a kind of old altar sauerkraut bamboo shoots sauce according to claim 1 preparation method it is characterised in that its preparation process such as
Under:
1) put into mixer after choosing fresh capsicum annum fasciculatum cleaning and break into capsicum paste, choose ginger and garlic clove clean up after put into and stir
The machine of mixing breaks into bruised ginger and garlic solvent, places 10～15 minutes；
2) choose the sauerkraut fourth being cut into 10-20mm after old altar sauerkraut clear water is cleaned；
3) choose after new fresh bamboo shoots is cleaned and be cut into the bamboo shoot fourth of 10-20mm, then cool down after being boiled with boiling water stand-by；
4) salad oil is put into heating in frying pan, add bamboo shoot fourth to stir-fry, add capsicum paste, broad bean paste, sauerkraut fourth, add water in using
Fire boils, and boils and puts into chickens' extract, salt, bruised ginger, garlic solvent, does not stop to stir, until sauce closes fire by dilute retrogradation；
5) Chicken extract, yeast extract, food additives are poured in sauce, stir, cooling bottling；
6) sauce of bottling is put into and in high temperature pot, carry out high temperature sterilization, bottled old altar sauerkraut bamboo shoots sauce is made in cooling.
4. a kind of old altar sauerkraut bamboo shoots sauce according to claim 3 preparation method it is characterised in that: described food adds
Agent is nisin, citric acid.
5. a kind of old altar sauerkraut bamboo shoots sauce according to claim 3 preparation method it is characterised in that: described high temperature pot
Temperature is 110-120 DEG C, and the heat time is 30-50 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610722860.5A CN106333342A (en) | 2016-08-25 | 2016-08-25 | Laotan pickled vegetable bamboo shoot sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610722860.5A CN106333342A (en) | 2016-08-25 | 2016-08-25 | Laotan pickled vegetable bamboo shoot sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106333342A true CN106333342A (en) | 2017-01-18 |
Family
ID=57825372
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610722860.5A Pending CN106333342A (en) | 2016-08-25 | 2016-08-25 | Laotan pickled vegetable bamboo shoot sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106333342A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835602A (en) * | 2018-07-11 | 2018-11-20 | 绩溪县老胡家生态农业专业合作社 | A kind of mushroom bamboo shoot fourth beef paste |
-
2016
- 2016-08-25 CN CN201610722860.5A patent/CN106333342A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835602A (en) * | 2018-07-11 | 2018-11-20 | 绩溪县老胡家生态农业专业合作社 | A kind of mushroom bamboo shoot fourth beef paste |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170118 |
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| WD01 | Invention patent application deemed withdrawn after publication |