CN106418449A - Vegetable sauce for meat - Google Patents
Vegetable sauce for meat Download PDFInfo
- Publication number
- CN106418449A CN106418449A CN201610845254.2A CN201610845254A CN106418449A CN 106418449 A CN106418449 A CN 106418449A CN 201610845254 A CN201610845254 A CN 201610845254A CN 106418449 A CN106418449 A CN 106418449A
- Authority
- CN
- China
- Prior art keywords
- parts
- tartar sauce
- meat
- mesh size
- vegetable
- 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.)
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- 235000013372 meat Nutrition 0.000 title claims abstract description 23
- 235000015067 sauces Nutrition 0.000 title claims abstract description 23
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 21
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 12
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 12
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 12
- 239000011425 bamboo Substances 0.000 claims abstract description 12
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 claims abstract description 11
- 239000006041 probiotic Substances 0.000 claims abstract description 11
- 235000018291 probiotics Nutrition 0.000 claims abstract description 11
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose 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[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 claims abstract description 11
- 239000002562 thickening agent Substances 0.000 claims abstract description 11
- 235000021419 vinegar Nutrition 0.000 claims abstract description 11
- 239000000052 vinegar Substances 0.000 claims abstract description 11
- 208000006558 Dental Calculus Diseases 0.000 claims description 19
- 235000013399 edible fruits Nutrition 0.000 claims description 16
- 210000002966 serum Anatomy 0.000 claims description 15
- 241001330002 Bambuseae Species 0.000 claims description 11
- 241000894006 Bacteria Species 0.000 claims description 10
- 230000000529 probiotic effect Effects 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 8
- 235000019606 astringent taste Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 240000002234 Allium sativum Species 0.000 abstract 1
- 240000008067 Cucumis sativus Species 0.000 abstract 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 abstract 1
- 244000000626 Daucus carota Species 0.000 abstract 1
- 235000002767 Daucus carota Nutrition 0.000 abstract 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 abstract 1
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 240000003768 Solanum lycopersicum Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 239000001913 cellulose Substances 0.000 abstract 1
- 229920002678 cellulose Polymers 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000004611 garlic Nutrition 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 238000007443 liposuction Methods 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 235000005911 diet Nutrition 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- -1 cellulosic Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000035922 thirst 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
- Meat, Egg Or Seafood Products (AREA)
- Medicines Containing Plant Substances (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses vegetable sauce for meat. The vegetable sauce comprises, by weight, 25-35 parts of cucumber, 22-30 parts of tomato, 15-28 parts of carrot, 15-25 parts of bamboo shoots, 2-5 parts of garlic, 2-5 parts of ginger, 2-5 parts of salt, 1-2 parts of vinegar, 1-2 parts of stachyose, 1-2 parts of probiotics and 2-5 parts of thickening agent. The vegetable sauce which is natural green food is novel and unique in flavor, rich in cellulose and vitamin content, high in liposuction ability, and capable of reducing food energy absorption by human bodies, balancing blood pH and regulating physique.
Description
Technical field
The present invention relates to flavoring agent manufacture field, in particular to a kind of meat vegetable tartar sauce.
Background technology
With the improvement of people's living standards, the also more and more higher of the requirement to food, modern human diet is most of preferential
It is health diet, tartar sauce has also been obtained very high as important flavoring agent and appetizing food in the life of people's diet
Pay attention to.At present, for the tartar sauce wide variety of meat, but various tartar sauces are only paid attention to how to lift the taste of meat, just
How to promote the health of meat to cook and the research of edible aspect is less.
Content of the invention
Present invention aim to address the problems referred to above, there is provided a kind of meat vegetable tartar sauce.
The purpose of the present invention is accomplished by：
A kind of meat vegetable tartar sauce, including following mass component：Fructus Cucumidis sativi 25-35 part, Fructus Lycopersici esculenti 22-30 part, Radix Dauci Sativae 15-28
Part, bamboo sprout 15-25 part, Bulbus Allii 2-5 part, Rhizoma Zingiberis Recenss 2-5 part, Sal 2-5 part, vinegar 1-2 part, stachyose 1-2 part, probiotic bacteria 1-2 part
And thickening agent 2-5 part.
Preferably, described raw material also includes Aricennia marina fruits 12-18 part.
Preferably, also include its preparation method, step is as follows：
（1）Fructus Cucumidis sativi, Fructus Lycopersici esculenti, Radix Dauci Sativae, bamboo sprout, Bulbus Allii, Rhizoma Zingiberis Recenss are put into three road beaters, cross for first mesh size 1.0～
1.2mm, second crosses 0.7～0.9mm of mesh size, and 0.5～0.8mm of mesh size is crossed in the 3rd road, prepared mixed serum
；
（2）Mixed serum is put into crock, adds Sal, vinegar, stachyose, probiotic bacteria, sealing and standing 2- at temperature 35-40 DEG C
5h；
（3）Take Aricennia marina fruits shell remove astringent taste after fry, be broken into 0.7-0.9mm；
（4）Taking out mixed serum and blender is put into Aricennia marina fruits, add thickening agent, stirs mixing in 20～30 minutes equal
Even；
（5）Blended product is put into steaming and decocting 35～45 minutes in jacketed pan；
（6）By the said goods detect qualified after quantitative be attached to vacuum capping in vial, ultraviolet disinfection is at the normal temperature drying
Storage.
Preferably, the step（2）Optimal dwell temperature be 37 DEG C.
Preferably, the step（5）Boiling temperature be 98-100 DEG C.
The invention has the beneficial effects as follows：The meat vegetable tartar sauce of the present invention is using Fructus Cucumidis sativi, Fructus Lycopersici esculenti, Radix Dauci Sativae, bamboo sprout, big
This several vegetable of Bulbus Allii, Rhizoma Zingiberis Recenss are enriched, are added in the cooking of meat as flavoring agent as material, cellulosic, vitamin content, tool
There is absorption meat fat effect, reduce intake of the human body to fuel value of food, meet the health diet standard of modern, while permissible
The pH-value of balance blood, adjusts body constitution.Increase its surcharge by adding Aricennia marina fruits, make product cool with relieving summer heat
Blood, blood pressure lowering, effect of promoting the production of body fluid to quench thirst and diuresis.
Specific embodiment
With reference to specific embodiment, the present invention is further explained, but is not limited to these embodiments.
Embodiment 1
A kind of meat vegetable tartar sauce, including following mass component：25 parts of Fructus Cucumidis sativi, 22 parts of Fructus Lycopersici esculenti, 28 parts of Radix Dauci Sativae, bamboo sprout 25
Part, 2 parts of Bulbus Allii, 5 parts of Rhizoma Zingiberis Recenss, 12 parts of Aricennia marina fruits, 2 parts of Sal, 2 parts of vinegar, 1 part of stachyose, 1 part of probiotic bacteria and thickening agent 2
Part.
The meat vegetable tartar sauce also includes its preparation method, and step is as follows：
（1）Fructus Cucumidis sativi, Fructus Lycopersici esculenti, Radix Dauci Sativae, bamboo sprout, Bulbus Allii, Rhizoma Zingiberis Recenss are put into three road beaters, cross for first mesh size 1.0～
1.2mm, second crosses 0.7～0.9mm of mesh size, and 0.5～0.8mm of mesh size is crossed in the 3rd road, prepared mixed serum
；
（2）Mixed serum is put into crock, adds Sal, vinegar, stachyose, probiotic bacteria, sealing and standing 5h at 35 DEG C of temperature；
（3）Take Aricennia marina fruits shell remove astringent taste after fry, be broken into 0.7mm；
（4）Taking out mixed serum and blender is put into Aricennia marina fruits, adds thickening agent, stir 20 minutes mix homogeneously；
（5）Blended product is put into steaming and decocting 35 minutes in jacketed pan, boiling temperature is 100 DEG C；
（6）By the said goods detect qualified after quantitative be attached to vacuum capping in vial, ultraviolet disinfection is at the normal temperature drying
Storage.
Embodiment 2
A kind of meat vegetable tartar sauce, including following mass component：30 parts of Fructus Cucumidis sativi, 25 parts of Fructus Lycopersici esculenti, 23 parts of Radix Dauci Sativae, 20 parts of bamboo sprout,
4 parts of Bulbus Allii, 3 parts of Rhizoma Zingiberis Recenss, 15 parts of Aricennia marina fruits, 4 parts of Sal, 1 part of vinegar, 1 part of stachyose, 1 part of probiotic bacteria and 4 parts of thickening agent.
The meat vegetable tartar sauce also includes its preparation method, and step is as follows：
（1）Fructus Cucumidis sativi, Fructus Lycopersici esculenti, Radix Dauci Sativae, bamboo sprout, Bulbus Allii, Rhizoma Zingiberis Recenss are put into three road beaters, cross for first mesh size 1.0～
1.2mm, second crosses 0.7～0.9mm of mesh size, and 0.5～0.8mm of mesh size is crossed in the 3rd road, prepared mixed serum
；
（2）Mixed serum is put into crock, adds Sal, vinegar, stachyose, probiotic bacteria, sealing and standing 2h at 37 DEG C of temperature；
（3）Take Aricennia marina fruits shell remove astringent taste after fry, be broken into 0.8mm；
（4）Taking out mixed serum and blender is put into Aricennia marina fruits, adds thickening agent, stir 25 minutes mix homogeneously；
（5）Blended product is put into steaming and decocting 40 minutes in jacketed pan, boiling temperature is 99 DEG C；
（6）By the said goods detect qualified after quantitative be attached to vacuum capping in vial, ultraviolet disinfection is at the normal temperature drying
Storage.
Embodiment 3
A kind of meat vegetable tartar sauce, including following mass component：35 parts of Fructus Cucumidis sativi, 30 parts of Fructus Lycopersici esculenti, 15 parts of Radix Dauci Sativae, bamboo sprout 15
Part, 5 parts of Bulbus Allii, 2 parts of Rhizoma Zingiberis Recenss, 18 parts of Aricennia marina fruits, 5 parts of Sal, 1 part of vinegar, 2 parts of stachyose, 2 parts of probiotic bacteria and thickening agent 5
Part.
The meat vegetable tartar sauce also includes its preparation method, and step is as follows：
（1）Fructus Cucumidis sativi, Fructus Lycopersici esculenti, Radix Dauci Sativae, bamboo sprout, Bulbus Allii, Rhizoma Zingiberis Recenss are put into three road beaters, cross for first mesh size 1.0～
1.2mm, second crosses 0.7～0.9mm of mesh size, and 0.5～0.8mm of mesh size is crossed in the 3rd road, prepared mixed serum
；
（2）Mixed serum is put into crock, adds Sal, vinegar, stachyose, probiotic bacteria, sealing and standing 4h at 40 DEG C of temperature；
（3）Take Aricennia marina fruits shell remove astringent taste after fry, be broken into 0.9mm；
（4）Taking out mixed serum and blender is put into Aricennia marina fruits, adds thickening agent, stir 30 minutes mix homogeneously；
（5）Blended product is put into steaming and decocting 45 minutes in jacketed pan, boiling temperature is 98 DEG C；
（6）By the said goods detect qualified after quantitative be attached to vacuum capping in vial, ultraviolet disinfection is at the normal temperature drying
Storage.
Claims (5)
1. a kind of meat vegetable tartar sauce, it is characterised in that including following mass component：Fructus Cucumidis sativi 25-35 part, Fructus Lycopersici esculenti 22-30
Part, Radix Dauci Sativae 15-28 part, bamboo sprout 15-25 part, Bulbus Allii 2-5 part, Rhizoma Zingiberis Recenss 2-5 part, Sal 2-5 part, vinegar 1-2 part, stachyose 1-2
Part, probiotic bacteria 1-2 part and thickening agent 2-5 part.
2. meat vegetable tartar sauce according to claim 1, it is characterised in that described raw material also includes Aricennia marina fruits
12-18 part.
3. meat vegetable tartar sauce according to claim 1, it is characterised in that also include its preparation method, step is as follows：
（1）Fructus Cucumidis sativi, Fructus Lycopersici esculenti, Radix Dauci Sativae, bamboo sprout, Bulbus Allii, Rhizoma Zingiberis Recenss are put into three road beaters, cross for first mesh size 1.0～
1.2mm, second crosses 0.7～0.9mm of mesh size, and 0.5～0.8mm of mesh size is crossed in the 3rd road, prepared mixed serum
；
（2）Mixed serum is put into crock, adds Sal, vinegar, stachyose, probiotic bacteria, sealing and standing 2- at temperature 35-40 DEG C
5h；
（3）Take Aricennia marina fruits shell remove astringent taste after fry, be broken into 0.7-0.9mm；
（4）Taking out mixed serum and blender is put into Aricennia marina fruits, add thickening agent, stirs mixing in 20～30 minutes equal
Even；
（5）Blended product is put into steaming and decocting 35～45 minutes in jacketed pan；
（6）By the said goods detect qualified after quantitative be attached to vacuum capping in vial, ultraviolet disinfection is at the normal temperature drying
Storage.
4. meat vegetable tartar sauce according to claim 3, it is characterised in that the step（2）Optimal dwell temperature
For 37 DEG C.
5. meat vegetable tartar sauce according to claim 3, it is characterised in that the step（5）Boiling temperature be 98-
100℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610845254.2A CN106418449A (en) | 2016-09-24 | 2016-09-24 | Vegetable sauce for meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610845254.2A CN106418449A (en) | 2016-09-24 | 2016-09-24 | Vegetable sauce for meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106418449A true CN106418449A (en) | 2017-02-22 |
Family
ID=58167232
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610845254.2A Withdrawn CN106418449A (en) | 2016-09-24 | 2016-09-24 | Vegetable sauce for meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106418449A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107455725A (en) * | 2017-06-12 | 2017-12-12 | 山东轻咸食疗科技有限公司 | A kind of prebiotics edible salt solid state q-switched taste substance and preparation method thereof |
| CN108464490A (en) * | 2018-04-09 | 2018-08-31 | 福建峨嵋祥鑫生态笋竹食品有限公司 | A kind of production method of seasoning bamboo shoots sweet tea sauce |
| CN113575908A (en) * | 2021-08-09 | 2021-11-02 | 李嘉贤 | Sauce and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028133A (en) * | 2010-12-21 | 2011-04-27 | 南昌大学 | Fermented tomato sauce and preparation method thereof |
| CN103082266A (en) * | 2013-02-07 | 2013-05-08 | 贵州神奇投资有限公司 | Probiotics-containing tomato chilli sauce and preparation method thereof |
| CN104305144A (en) * | 2014-10-08 | 2015-01-28 | 赵敬哲 | Vegetable sauce and preparation method thereof |
| CN104323217A (en) * | 2014-11-15 | 2015-02-04 | 苏少中 | Flavoring sauce with avicennia marina fruits and production method thereof |
| CN105249425A (en) * | 2015-10-22 | 2016-01-20 | 青岛巨能管道设备有限公司 | Vegetable sauce |
-
2016
- 2016-09-24 CN CN201610845254.2A patent/CN106418449A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028133A (en) * | 2010-12-21 | 2011-04-27 | 南昌大学 | Fermented tomato sauce and preparation method thereof |
| CN103082266A (en) * | 2013-02-07 | 2013-05-08 | 贵州神奇投资有限公司 | Probiotics-containing tomato chilli sauce and preparation method thereof |
| CN104305144A (en) * | 2014-10-08 | 2015-01-28 | 赵敬哲 | Vegetable sauce and preparation method thereof |
| CN104323217A (en) * | 2014-11-15 | 2015-02-04 | 苏少中 | Flavoring sauce with avicennia marina fruits and production method thereof |
| CN105249425A (en) * | 2015-10-22 | 2016-01-20 | 青岛巨能管道设备有限公司 | Vegetable sauce |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107455725A (en) * | 2017-06-12 | 2017-12-12 | 山东轻咸食疗科技有限公司 | A kind of prebiotics edible salt solid state q-switched taste substance and preparation method thereof |
| CN107455725B (en) * | 2017-06-12 | 2021-01-12 | 山东轻咸食疗科技有限公司 | Prebiotics edible salt solid seasoning and preparation method thereof |
| CN108464490A (en) * | 2018-04-09 | 2018-08-31 | 福建峨嵋祥鑫生态笋竹食品有限公司 | A kind of production method of seasoning bamboo shoots sweet tea sauce |
| CN113575908A (en) * | 2021-08-09 | 2021-11-02 | 李嘉贤 | Sauce and preparation method thereof |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170222 |
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| WW01 | Invention patent application withdrawn after publication |