CN106360636A - Celery sauce for spaghetti and preparation method thereof - Google Patents
Celery sauce for spaghetti and preparation method thereof Download PDFInfo
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- CN106360636A CN106360636A CN201610745442.8A CN201610745442A CN106360636A CN 106360636 A CN106360636 A CN 106360636A CN 201610745442 A CN201610745442 A CN 201610745442A CN 106360636 A CN106360636 A CN 106360636A
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- apii graveolentis
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- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 title claims abstract description 14
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- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 235000013599 spices Nutrition 0.000 claims abstract description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 12
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 12
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 6
- 244000068988 Glycine max Species 0.000 claims abstract description 5
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- 150000003839 salts Chemical class 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 4
- 239000003549 soybean oil Substances 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims abstract 4
- 239000000843 powder Substances 0.000 claims description 34
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 25
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 25
- 238000003756 stirring Methods 0.000 claims description 13
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- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 239000002671 adjuvant Substances 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
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- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
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- 240000006365 Vitis vinifera Species 0.000 claims description 4
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 4
- 235000013614 black pepper Nutrition 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
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- 239000000470 constituent Substances 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 7
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- 206010020772 Hypertension Diseases 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 235000019534 high fructose corn syrup Nutrition 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
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- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 2
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- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
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- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 1
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- 239000001814 pectin Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
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- 235000018102 proteins Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
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- 235000019614 sour taste Nutrition 0.000 description 1
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- 230000008961 swelling Effects 0.000 description 1
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 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
- Seeds, Soups, And Other Foods (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses a celery sauce for spaghetti and a preparation method thereof. The celery sauce comprises the following raw materials in weight percentages: 6-8% of fresh celery paste, 27-30% of tomato sauce, 6-9% of onion sauce, 1.5-2% of F90 type high fructose corn syrup, 0.7-1% of salt, 0.1-0.5% of citric acid, 0.5-1% of soybean dietary fiber, 1.1-1.5% of modified starch, 0.3-0.5% of soybean oil, 0.25%-0.5% of spices, and the balanced being of water. The prepared celery sauce for the spaghetti is sweet and sour, and delicate in tastes, also retains the natural flavors of the sauce for the spaghetti and celery, maximally retains the original nutritional content, and has health-care efficacies of preventing high blood pressure, moistening lungs and stopping cough, etc.
Description
Technical field
The invention belongs to food processing field, more particularly, to a kind of Herba Apii graveolentis meaning powder beans and preparation method thereof.
Background technology
At present, traditionally meaning powder beans mostly typically are family manufacture, and the shelf-life is short it is impossible to long-term preserve.Meaning powder beans are commonly used for
Carry out going with rice or bread with Italian noodle and mix food, be also sometimes used as the culinary art condiments of the foods such as fish, meat, be hyperchromic, add acid, help fresh, YUXIANG
Seasoning good merchantable brand.
Herba Apii graveolentis, rich in proteins, carbohydrate, carotene, b vitamin, calcium, phosphorus, ferrum, sodium etc., have meanwhile
Calming liver and clearing heat, expelling wind and removing dampness, relieving restlessness is subsided a swelling, cooling blood for hemostasis, and detoxify lung qi dispersing, stomach invigorating profit blood, bowel relieving is convenient, nourishing the lung to arrest cough, reduction
The calm effect of blood pressure, brain-strengthening.
Meanwhile, the nutrition such as the lycopene in meaning powder beans, vitamin, dietary fiber, mineral, protein and natural pectin
Composition is easier to be absorbed by the body, and is a kind of featured flavoring agent.However, because existing meaning powder beans are raw materials used more
Single, its nutritive value and effect are also more limited to, and can not meet the daily demand of people, high nutrition and have certain
The food of health-preserving function is increasingly favored by consumer.
Content of the invention
For above problem, the present invention provides the Herba Apii graveolentis meaning powder beans of a kind of comprehensive nutrition and delicious food.
The technical scheme that the present invention solves its problem is: a kind of Herba Apii graveolentis meaning powder beans and preparation method thereof, by following weight hundred
The group of point ratio is grouped into: fresh celery paste 6～8%, tomato sauce 27～30%, onion sauce 6～9%, f90 type fruit grape slurry 1.5～
2%, salt 0.7～1%, citric acid 0.1～0.5%, soybean dietary fiber 0.5～1%, modified starch 1.1～1.5%, soybean oil 0.3
～0.5%, spice 0.25～0.5%, excess water.
Described fresh celery paste, cleans through hand picking for fresh Herba Apii graveolentis, enters dicer afterwards, and Herba Apii graveolentis are diced,
Then pass to beater to pulverize, its outward appearance is pureed, sauce body uniformity.
Described tomato sauce is the drum kind that Xinjiang or Inner Mongol factory execute the straight line fill that gb/t 14215-2008 produces
Ketchup.
Described onion sauce is the fresh Bulbus Allii Cepae after purple skin Bulbus Allii Cepae is pulverized through hand picking, peeling, cleaning, entrance beater
Beans, its outward appearance is pureed, sauce body uniformity.
Described spice constituent is: Herba Ocimi (Herba Ocimi Pilosi) is broken 0.01～0.03%, Adeps Bovis seu Bubali is broken 0.08～0.12%, Herba thymi vulgariss 0.01
～0.02%, Herba Pelargonii Graveolentiss powder 0.01～0.03%, Bulbus Allii powder 0.01～0.03%, black pepper 0.02～0.05%, Fructus Foeniculi 0.01～
0.02%th, Fructus Cumini Cymini 0.1～0.2%；Described powder crosses 60 mesh sieve.
The manufacture method of powder beans present invention also offers a kind of Herba Apii graveolentis are anticipated, its feature comprises the following steps:
(1), above-mentioned raw materials and adjuvant are weighed；
(2), set 50～55 DEG C of constant temperature agitator tank temperature, former, adjuvant in addition to spice for the step 1 is squeezed into constant temperature stirring
Tank, adds blend tank after spice is individually weighed according to formula, carries out constant temperature stirring up to uniformly；
(3), set 80～85 DEG C of tube type sterilizer temperature, the sauce stirring stirring is poured into hopper, send in step 2
Tube type sterilizer high temperature sterilization 8～15 min；
(4), by the sauce fill after sterilization, the temperature of setting fountain sterilizer is 90～120 DEG C, then by the sauce of fill
Send into fountain sterilizer to sterilize again 10～30 min；
(5), the sauce after sterilization processing again is cooled to coding packaging after room temperature.
Compared with prior art, the invention has the beneficial effects as follows: the present invention make Herba Apii graveolentis meaning powder beans not only taste sour-sweet
Good to eat, delicate mouthfeel, and remain the natural flavour mountaineous of meaning powder beans and Herba Apii graveolentis, and at utmost remain its original nutrition and become
Point, there is the health-care effecies such as prophylaxis of hypertension, nourishing the lung to arrest cough.
Specific embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only a part of embodiment of the present invention, rather than whole embodiments.
Embodiment 1
In the embodiment of the present invention, a kind of Herba Apii graveolentis meaning powder beans, consist of the following components in percentage by weight: fresh celery paste: 6% tomato sauce
27%th, onion sauce 6%, f90 type fruit grape slurry 1.5%, salt 0.7%, citric acid 0.1%, soybean dietary fiber 0.5%, modified starch
1.1%, soybean oil 0.3%, spice 0.25%, water surplus；
Wherein, fresh celery paste is fresh Herba Apii graveolentis through hand picking, cleaning, entrance dicer afterwards, Herba Apii graveolentis are diced, Ran Houtong
Enter beater to pulverize, its outward appearance is pureed, sauce body uniformity；Tomato sauce is Xinjiang or Inner Mongol factory executes gb/t 14215-
The drum tomato sauce of the straight line fill of 2008 productions；Onion sauce is purple skin Bulbus Allii Cepae through hand picking, peeling, cleaning, entrance making beating
Outward appearance after machine is pulverized is pureed, the fresh onion sauce of sauce body uniformity；The manufacture method of spice is: grinds institute first respectively
The various spices needing, then cross 60 mesh sieve, finally by following weight than the spice weighing after sieving: Herba Ocimi (Herba Ocimi Pilosi) is broken 0.01%,
Adeps Bovis seu Bubali is broken 0.08%, Herba thymi vulgariss 0.01%, Herba Pelargonii Graveolentiss powder 0.01%, Bulbus Allii powder 0.01%, black pepper 0.02%, Fructus Foeniculi 0.01%, Fructus Cumini Cymini
0.1%.
A kind of manufacture method of Herba Apii graveolentis meaning powder beans, its feature comprises the following steps:
(1), above-mentioned raw materials and adjuvant are weighed；
(2), set constant temperature agitator tank temperature 50 C, former, adjuvant in addition to spice for the step 1) is squeezed into constant temperature agitator tank, will
Spice adds blend tank after individually weighing according to formula, carries out constant temperature stirring up to uniformly；
(3), set 80 DEG C of tube type sterilizer temperature, by step 2) in the sauce stirring that stirs pour hopper into, send into row
Tubular type sterilizer high temperature sterilization 8 min；
(4), by the sauce fill after sterilization, the temperature of setting fountain sterilizer is 90 DEG C, then sends into the sauce of fill
Fountain sterilizer sterilizes 15 min again；
(5), the sauce after sterilization processing again is cooled to coding packaging after room temperature.
Embodiment 2
In the embodiment of the present invention, a kind of Herba Apii graveolentis meaning powder beans, consist of the following components in percentage by weight: fresh celery paste: 8% tomato sauce
30%th, onion sauce 9%, f90 type fruit grape slurry 2%, salt 1%, citric acid 0.5%, soybean dietary fiber 1%, modified starch 1.5%, big
Oleum Glycines 0.5%, spice 0.5%, water surplus；
Wherein, fresh celery paste is fresh Herba Apii graveolentis through hand picking, cleaning, entrance dicer afterwards, Herba Apii graveolentis are diced, Ran Houtong
Enter beater to pulverize, its outward appearance is pureed, sauce body uniformity；Tomato sauce is Xinjiang or Inner Mongol factory executes gb/t 14215-
The drum tomato sauce of the straight line fill of 2008 productions；Onion sauce is purple skin Bulbus Allii Cepae through hand picking, peeling, cleaning, entrance making beating
Outward appearance after machine is pulverized is pureed, the fresh onion sauce of sauce body uniformity；The manufacture method of spice is: grinds institute first respectively
The various spices needing, then cross 60 mesh sieve, finally by following weight than the spice weighing after sieving: Herba Ocimi (Herba Ocimi Pilosi) is broken 0.03%,
Adeps Bovis seu Bubali is broken 0.12%, Herba thymi vulgariss 0.02%, Herba Pelargonii Graveolentiss powder 0.03%, Bulbus Allii powder 0.03%, black pepper 0.05%, Fructus Foeniculi 0.02%, Fructus Cumini Cymini
0.2%.
A kind of manufacture method of Herba Apii graveolentis meaning powder beans, its feature comprises the following steps:
(1), above-mentioned raw materials and adjuvant are weighed；
(2), set constant temperature agitator tank temperature 50 C, former, adjuvant in addition to spice for the step 1) is squeezed into constant temperature agitator tank, will
Spice adds blend tank after individually weighing according to formula, carries out constant temperature stirring up to uniformly；
(3), set 80 DEG C of tube type sterilizer temperature, by step 2) in the sauce stirring that stirs pour hopper into, send into row
Tubular type sterilizer high temperature sterilization 8 min；
(4), by the sauce fill after sterilization, the temperature of setting fountain sterilizer is 110 DEG C, then sends into the sauce of fill
Fountain sterilizer sterilizes 20 min again；
(5), the sauce after sterilization processing again is cooled to coding packaging after room temperature.
The organoleptic indicator of described Herba Apii graveolentis meaning powder beans is as follows: pure color, in Chinese red, free from admixture；Mouthfeel, sweet and sour taste,
Delicate mouthfeel, free from extraneous odour；Figure, sticky appropriateness, not stratified.
The nutritional labeling of described Herba Apii graveolentis meaning powder beans and the contrast of traditional meaning powder beans part nutritional labeling are as follows:
Claims (6)
1. kind of Herba Apii graveolentis meaning powder beans it is characterised in that: comprise the following raw materials by weight percent:
Fresh celery paste 6～8%, tomato sauce 27～30%, onion sauce 6～9%, f90 type fruit grape slurry 1.5～2%, salt 0.7～1%,
Citric acid 0.1～0.5%, soybean dietary fiber 0.5～1%, modified starch 1.1～1.5%, soybean oil 0.3～0.5%, spice
0.25～0.5%, excess water.
2. a kind of Herba Apii graveolentis meaning powder beans described in claim 1 it is characterised in that: described fresh celery paste is fresh Herba Apii graveolentis through remarkable
Work is selected, cleaning, enters dicer afterwards, and Herba Apii graveolentis are diced, then passes to beater and pulverizes, and its outward appearance is pureed, and sauce body is equal
Even consistent.
3. a kind of Herba Apii graveolentis meaning powder beans described in claim 1 it is characterised in that: described tomato sauce is Xinjiang or Inner Mongol factory holds
The drum tomato sauce of the straight line fill that row gb/t 14215-2008 produces.
4. a kind of Herba Apii graveolentis meaning powder beans described in claim 1 it is characterised in that: described onion sauce is purple skin Bulbus Allii Cepae through manually choosing
Select, remove the peel, cleaning, entering the fresh onion sauce after beater is pulverized, its outward appearance is pureed, sauce body uniformity.
5. a kind of Herba Apii graveolentis meaning powder beans described in claim 1 it is characterised in that: described spice constituent is: Herba Ocimi (Herba Ocimi Pilosi) is broken
0.01～0.03%, Adeps Bovis seu Bubali is broken 0.08～0.12%, Herba thymi vulgariss 0.01～0.02%, Herba Pelargonii Graveolentiss powder 0.01～0.03%, Bulbus Allii powder 0.01～
0.03%th, black pepper 0.02～0.05%, Fructus Foeniculi 0.01～0.02%, Fructus Cumini Cymini 0.1～0.2%；Described powder crosses 60 mesh sieve.
6. a kind of preparation method of the Herba Apii graveolentis meaning powder beans described in claim 1-2 is it is characterised in that comprise the following steps:
(1), above-mentioned raw materials and adjuvant are weighed；
(2), set 50～55 DEG C of constant temperature agitator tank temperature, former, adjuvant in addition to spice for the step (1) is squeezed into constant temperature and stirred
Mix tank, after spice is individually weighed according to formula, add blend tank, carry out constant temperature stirring up to uniformly；
(3), set 80～85 DEG C of tube type sterilizer temperature, the sauce stirring stirring is poured into hopper, send in step (2)
Enter tube type sterilizer high temperature sterilization 8～15 min；
(4), by the sauce fill after sterilization, the temperature of setting fountain sterilizer is 90～120 DEG C, then by the sauce of fill
Send into fountain sterilizer to sterilize again 10～30 min；
(5), the sauce after sterilization processing again is cooled to coding packaging after room temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610745442.8A CN106360636A (en) | 2016-08-29 | 2016-08-29 | Celery sauce for spaghetti and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610745442.8A CN106360636A (en) | 2016-08-29 | 2016-08-29 | Celery sauce for spaghetti and preparation method thereof |
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| CN106360636A true CN106360636A (en) | 2017-02-01 |
Family
ID=57902952
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| CN201610745442.8A Pending CN106360636A (en) | 2016-08-29 | 2016-08-29 | Celery sauce for spaghetti and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973539A (en) * | 2020-01-09 | 2020-04-10 | 四川省雅士科技有限公司 | Bamboo shoot sauce and preparation process thereof |
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| CN101611902A (en) * | 2008-06-25 | 2009-12-30 | 江门市星裕进出口有限公司 | Celery juice beverage |
| CN103517640A (en) * | 2012-05-07 | 2014-01-15 | 雀巢产品技术援助有限公司 | Puree compositions having specific carbohydrate ratios and methods for using same |
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| CN105614401A (en) * | 2015-06-26 | 2016-06-01 | 开平市水口镇卡摩商行 | Vegetable cheese sauce for spaghettis |
| CN105614824A (en) * | 2015-06-26 | 2016-06-01 | 开平市水口镇卡摩商行 | Pasta sauce with sausage cubes |
-
2016
- 2016-08-29 CN CN201610745442.8A patent/CN106360636A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101611902A (en) * | 2008-06-25 | 2009-12-30 | 江门市星裕进出口有限公司 | Celery juice beverage |
| CN103517640A (en) * | 2012-05-07 | 2014-01-15 | 雀巢产品技术援助有限公司 | Puree compositions having specific carbohydrate ratios and methods for using same |
| CN103766862A (en) * | 2014-02-11 | 2014-05-07 | 新疆原野食品有限责任公司 | Making method of fermentation-type ready-to-eat red oil chili thick broad-bean sauce |
| CN105614401A (en) * | 2015-06-26 | 2016-06-01 | 开平市水口镇卡摩商行 | Vegetable cheese sauce for spaghettis |
| CN105614824A (en) * | 2015-06-26 | 2016-06-01 | 开平市水口镇卡摩商行 | Pasta sauce with sausage cubes |
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| CN110973539A (en) * | 2020-01-09 | 2020-04-10 | 四川省雅士科技有限公司 | Bamboo shoot sauce and preparation process thereof |
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