CN106551308A - A kind of cold and dressed with sauce Suacdasalsa(L.)Pall and its processing method - Google Patents

A kind of cold and dressed with sauce Suacdasalsa(L.)Pall and its processing method Download PDF

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Publication number
CN106551308A
CN106551308A CN201611047212.0A CN201611047212A CN106551308A CN 106551308 A CN106551308 A CN 106551308A CN 201611047212 A CN201611047212 A CN 201611047212A CN 106551308 A CN106551308 A CN 106551308A
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China
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weight
suacdasalsa
pall
sauce
weight portions
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CN201611047212.0A
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Chinese (zh)
Inventor
郑清
邵荣
李洪山
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盐城工学院
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Priority to CN201611047212.0A priority Critical patent/CN106551308A/en
Publication of CN106551308A publication Critical patent/CN106551308A/en

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Abstract

The present invention relates to a kind of cold and dressed with sauce Suacdasalsa(L.)Pall and its processing method, belong to food processing field.The cold and dressed with sauce Suacdasalsa(L.)Pall cooled down under conditions of 0 40 DEG C by the Suacdasalsa(L.)Pall after burn after with flavoring agent with weight than 18:1 is mixed to get, wherein, flavoring agent includes the red wine of the tasty agentss of 0.1 10 weight portions, the spice of 0.1 10 weight portions, the Sal of 1 15 weight portions, the sweeting agent of 3 20 weight portions, the olive oil of 0.5 6 weight portions and 0.1 3 weight portions.The processing method is simple, easy to operate, Jing the method processing obtained by cold and dressed with sauce Suacdasalsa(L.)Pall it is in good taste, with preferable fragrance and delicate flavour.

Description

A kind of cold and dressed with sauce Suacdasalsa(L.)Pall and its processing method
Technical field
The present invention relates to food processing field, and more particularly to a kind of cold and dressed with sauce Suacdasalsa(L.)Pall and its processing method.
Background technology
Suacdasalsa(L.)Pall, also known as " Herba suadeae glaucae " and " Herba suadeae glaucae ", is one kind of sea water vegetable, belongs to halophytess.It is born in beach, wasteland, Canal bank, river valley, roadside, Tian Bian etc. are containing on saline and alkaline soil.The general humidity ratio of growing environment of Suacdasalsa(L.)Pall is higher, Salt And Alkali Tolerance, resistance to Barren, few pest and disease damage, is a kind of natural nuisanceless green food, compares and be adapted to the sandy soil for being planted in coastal region or sandy loam In.Compare with common vegetable, in Suacdasalsa(L.)Pall, multiple nutritional components comparision contents are high, such as vitamin B2, it is vitamin C, ash, thick Protein, some compositions are higher by 40 times than other vegetables, such as carotene.The content of trace element in Suacdasalsa(L.)Pall, such as zinc and selenium Also 2-6 times is higher by than common vegetable.
Because of Suacdasalsa(L.)Pall energy heat-clearing and toxic substances removing, therefore Jing often eats Suacdasalsa(L.)Pall and can reduce the blood fat and blood pressure of people, while Suacdasalsa(L.)Pall Or diabeticss are also had good curative effect by a kind of Chinese medicine for treating hepatitis.It is contained identical with breast milk in Suacdasalsa(L.)Pall The bio-iodine and bata-carotene of composition is one of important component necessary to baby development.
In recent years, the living condition of people becomes better and better, and people increasingly pay attention to " Green health-preserving food ", is particular about " pure day Right food ".The nutritional labeling of Suacdasalsa(L.)Pall is more much higher than general vegetable, meets the concept of Green health-preserving food, but Hai Ying at present The exploitation of dish are only limitted to the fields such as feedstuff, chemical substance, natural pigment, food exploitation than relatively low, and mostly Will be instant after Suacdasalsa(L.)Pall decocting in water, it is impossible to meet the demand that modern looks good, smell good and taste good to food.
The content of the invention
It is an object of the invention to provide a kind of cold and dressed with sauce Suacdasalsa(L.)Pall, the cold and dressed with sauce Suacdasalsa(L.)Pall is in good taste, looks good, smell good and taste good.
Another object of the present invention is to provide a kind of processing method of cold and dressed with sauce Suacdasalsa(L.)Pall, the raw material needed for this processing method Source is wide, and processing method is simple, easy to operate, takes short.
The present invention solves its technical problem and employs the following technical solutions to realize:
The present invention proposes a kind of cold and dressed with sauce Suacdasalsa(L.)Pall, its cooled down under conditions of 0-40 DEG C by the Suacdasalsa(L.)Pall after burn after with tune Material compares 1-8 with weight:1 is mixed to get, wherein, flavoring agent include the tasty agentss of 0.1-10 weight portions, 0.1-10 weight portions it is fragrant pungent Material, the Sal of 1-15 weight portions, the sweeting agent of 3-20 weight portions, the olive oil of 0.5-6 weight portions and 0.1-3 weight portions it is red Wine.
The present invention also proposes a kind of processing method of cold and dressed with sauce Suacdasalsa(L.)Pall, and the method is comprised the following steps:By the sea after burn English dish is cooled down under conditions of 0-40 DEG C;Then with flavoring agent with weight ratio as 1-8:1 is mixed to get;Wherein, flavoring agent includes 0.1- The tasty agentss of 10 weight portions, the spice of 0.1-10 weight portions, the Sal of 1-15 weight portions, the sweeting agent of 3-20 weight portions, The red wine of the olive oil and 0.1-3 weight portions of 0.5-6 weight portions.
A kind of cold and dressed with sauce Suacdasalsa(L.)Pall and its processing method beneficial effect of the embodiment of the present invention be:Burn mode is taken by Hai Ying Dish is cooked by scalding, can reduce the loss of its nutritional labeling;Cool down under conditions of 0-40 DEG C is placed on after burn, by the short time Suitable temperature difference, it is to avoid the stem and leaf of Suacdasalsa(L.)Pall turns yellow because of long-time heating, it is ensured that its final products has preferable color and luster;Sea English dish compares 1-8 with weight with flavoring agent:1 mixing, the ratio condition plunge into the commercial sea English dish and flavoring agent mixed effect preferably, fully can send out The effect of each dispensing is waved, increases the local flavor of color, smell and taste each side;The olive oil contained in flavoring agent is nutritious, with fruit flavor, Smooth in taste;The soft long, taste of the bright dark red, abnormal smells from the patient of red wine color is continuous pure, can not only adjust what vegetable had Color and luster, moreover it is possible to lift the mouthfeel of vegetable.The addition of each flavoring agent can not only ensure the effect for giving full play of each flavoring agent, and energy Ensure which will not cover the original taste of Suacdasalsa(L.)Pall.The processing method is simple, easy to operate, time-consuming short, cool by obtained by its processing Mix reasonable Suacdasalsa(L.)Pall trophic structure, sweet and sour taste, look good, smell good and taste good.
Specific embodiment
To make purpose, technical scheme and the advantage of the embodiment of the present invention clearer, below will be in the embodiment of the present invention Technical scheme be clearly and completely described.In embodiment, unreceipted actual conditions person, builds according to normal condition or manufacturer The condition of view is carried out.Agents useful for same or the unreceipted production firm person of instrument, are the conventional product that can pass through that commercially available purchase is obtained Product.
Cold and dressed with sauce Suacdasalsa(L.)Pall and its processing method and application below to the embodiment of the present invention is specifically described.
Cold and dressed with sauce Suacdasalsa(L.)Pall provided in an embodiment of the present invention, with Suacdasalsa(L.)Pall as raw material, in addition flavoring agent mixing is mixed thoroughly and is obtained.
Wherein, fatty acid, linoleic acid plus linolenic acid necessary to raw material Suacdasalsa(L.)Pall is developed rich in growth in humans, and it is unsaturated Content of fatty acid is high,《A Supplement to the Compendium of Materia Medica》Record which salty cool nontoxic, there is heat clearing away removing food stagnancy.Additionally, Suacdasalsa(L.)Pall also has There are blood sugar lowering, blood pressure lowering, expansion of blood vessels, prevent and treat heart disease and strengthen the medicinal efficiency such as body immunity.Because of the nutrient substance of Suacdasalsa(L.)Pall, As fat, protein and vitamin are primarily present in its stem and leaf, and its tender shoots is also applied for food processing, therefore the present invention is implemented Preferably using the stem and leaf of Suacdasalsa(L.)Pall or tender shoots as raw material in example, there is more nutrient during cold and dressed with sauce Suacdasalsa(L.)Pall not only can be ensured Matter, moreover it is possible to ensure which has preferable mouthfeel.
In the course of processing, pretreatment can be carried out to Suacdasalsa(L.)Pall, for example, which be cleaned, be had to remove its adhering on surface The impurity such as dust.Suacdasalsa(L.)Pall is heated to after pretreatment it is ripe, because Suacdasalsa(L.)Pall be a kind of nutritional labeling compare common vegetable will High vegetable, especially Vc and carotene.Beta-carotene wherein in carotene is a kind of with light, oxygen and enzyme Under the conditions of the material that easily aoxidizes, and Vc is a kind of water soluble vitamins most sensitive to heat, therefore processed in Suacdasalsa(L.)Pall It is noted that reduce the loss of nutritional labeling as far as possible in journey.Heating means in the embodiment of the present invention can for example adopt burn method, The method of raw material blanching treatment is divided into two kinds again:Hot water process and steam treatment.Wherein, hot water treatment is a kind of simple and convenient Method, but solable matter number of dropouts is big in raw material;Though steam blanching makes the number of dropouts of solable matter in raw material compared with hot water Blanching treatment is little, but which is strict to equipment requirements, and solable matter number of dropouts is also inevitable.Therefore, in view of processing cost with Working (machining) efficiency considers, it is preferred to use hot water treatment, such as scald in water Suacdasalsa(L.)Pall being placed under the conditions of 95-100 DEG C and boil 2-5min, Suacdasalsa(L.)Pall is boiled within the shortest time and is avoided that its juice or nutritional labeling are excessively lost in.Additionally, heating means can be with Using methods such as microwave heating, resistance heating, infrared heating.In order to ensure that Suacdasalsa(L.)Pall has certain brittleness, for example can be with Mass percent is added in above-mentioned water for the CaCl of 0.05-0.2%2
Suacdasalsa(L.)Pall after heat treated is cooled down under conditions of less than 0-40 DEG C, preferred 0-15 DEG C, it is to avoid temperature is too high When cooling effect it is not good enough;When temperature is too low, wilt as excessive temperature differentials causes Suacdasalsa(L.)Pall to shrink.Preferably, by the Hai Ying for cooking by scalding Dish is cooled down immediately, by temperature difference suitable in the short time, it is to avoid the stem and leaf of Suacdasalsa(L.)Pall turns yellow because of long-time heating, it is ensured which is most Finished product has preferable color and luster.
Further, by the Suacdasalsa(L.)Pall after cooling and flavoring agent with 1-8:1 weight is mixed thoroughly than mixing.Specifically, flavor pack Include the tasty agentss of 0.1-10 weight portions, the spice of 0.1-10 weight portions, the Sal of 1-15 weight portions, the sweet taste of 3-20 weight portions The red wine of agent, the olive oil of 0.5-6 weight portions and 0.1-3 weight portions.Preferably, flavoring agent include the tasty agentss of 1 weight portion, 0.5 The red wine of the spice of weight portion, the Sal of 4 weight portions, the sweeting agent of 9 weight portions, the olive oil of 2 weight portions and 1 weight portion, Under the proportioning, the cold and dressed with sauce Suacdasalsa(L.)Pall taste of gained is optimal.
Wherein, olive oil has the history of thousand of years in Mediterranean country, is described as " liquid golden ", " plants in west Thing oil queen " and " Mediterranean manna ", which is rich in abundant monounsaturated fatty acid, vitamin A, vitamin B, vitamin D, dimension Raw element E, vitamin K and polyphenoils etc..Monounsaturated fatty acid decapacitation supply Studies of Human Body Heat can be outer, moreover it is possible to adjusts in human plasma The ratio of high and low density lipoprotein-cholesterol, can increase the level and drop of high density lipoprotein HDL (good cholesterol) in human body Low low density lipoprotein, LDL LDL (bad cholesterol) level, so as to prevent cholesterol in human body excess.Therefore, for custom is ingested Meat food and cause satisfied fatty acid and cholesterol to take in excessive people, select olive oil to do edible oil, just effectively can send out The function of its blood fat reducing is waved, such that it is able to prevent hyperlipidemia, fatty liver and cardioprotection, contributes to reducing hypertension The occurrence risk of the affluenza such as disease, coronary heart disease, apoplexy.Additionally, because olive oil is by the fresh direct cold pressing of Fructus oleae europaeae fruit Into not heated and chemical treatment is to be supplied one of xylophyta oil of human consumption in the world in the form of naturalness, is retained Natural nutrient component, with fruit flavor, smooth in taste, therefore adds olive oil lift mouthfeel and the battalion of the vegetable in flavoring agent Support value.
Red wine fruit wine obtained by brewageing naturally, the soft long, taste of the bright dark red, abnormal smells from the patient of its color be continuous it is pure, Add red wine adjust the color and luster that vegetable has in flavoring agent, moreover it is possible to lift the mouthfeel of vegetable.Additionally, because contained by red wine Antioxidant resveratrol can promote human metabolism, prophylaxis of cancer and diabetes, therefore, the addition of red wine can also Increase the health-care effect of the vegetable.
Tasty agentss as strengthen food delicate flavour material, for example can include succinic acid, IMP, 5 '- At least one in guanylic acid, monosodium glutamate and chicken essence.Wherein succinic acid be as organic acid, be shellfish delicate flavour it is main into Point;IMP and GMP are again claimed inosinic acid and guanyl respectively, and this two delicate flavour is equal It is stronger than monosodium glutamate.Additionally, the tasty agentss in this flavoring agent can also for example include Oyster sauce, fish juice, Shangri-la Gorge and instant noodle seasoning bag etc.. Good flavour enhancing effect not only can be played by adding tasty agentss in this vegetable, and when the tasty agentss species for adding has various When, which can make vegetable that various different flavors are presented, and improve the palatability of food.It will be appreciated, however, that added tasty agentss are simultaneously Non- species is The more the better, and its amount for adding and species can be changed accordingly according to the different hobbies of different people.
Spice is or the dried powder obtained in its extract using the seed of plant, alabastrum, base of leaf, alabastrum, root block etc. Or quintessence oil, with zest fragrance, food is given with local flavor, appetite stimulator, the effect for helping digest and absorbing.In cooking food Act on perfumery, seasoning and toning etc. are acted primarily as in food industry.Spice in the embodiment of the present invention include anise, Fructus Foeniculi, Pericarpium Citri Reticulatae, Radix Glycyrrhizae, Cortex cinnamomi japonici (Ramulus Cinnamomi) and the Radix Astragali, its weight ratio are 1:1:0.5:1:0.5:0.3.Under the proportioning, above-mentioned spice is to the vegetable The played best results for adjusting color, smell and taste.Additionally, the spice in this flavoring agent for example can also be included with thermal sensation and pungent The chilly of sense, the Bulbus Allii Cepae with pungent effect and Radix Cochleariae officinalises, the jamaica pepper with armaticity, Semen Myristicae and the Tibetan with colouring effect Flos Carthami etc..Good perfumery, seasoning and toning effect not only can be played by adding spice in this vegetable, and when addition Spice species when having various, which can make vegetable that various different flavors are presented, and improve the palatability of food.But it is noticeable It is that not species is The more the better for added spice, its amount for adding and species can do corresponding according to the different hobbies of different people Adjustment.
Sweeting agent can for example include white sugar, brown sugar, wheat as the material for strengthening food sweet taste in the embodiment of the present invention At least one in bud sugar alcohol, aspartame and acesulfame potassium.Wherein maltose alcohol as a kind of new functional sweetener, its 50%-95% of the sugariness for sucrose, calorific value are only the 5% of sucrose, with dental caries low in calories, non-, indigestible, promote calcium The features such as absorption;Have a strong sweet taste, the sugariness of its weak solution is about 100-200 times of sucrose, has cooling feeling, be suitable as diabetes, Patient's sweeting agent such as obesity;Acesulfame potassium has intense sweetness, and sugariness is about 130 times of sucrose.Additionally, sweet in this flavoring agent Taste agent can also for example include Lactose, Fructose, saccharin sodium etc..In this vegetable by add sweeting agent not only can play regulation and Strengthen local flavor, and when the sweeting agent species for adding has various, which can make vegetable that various different sweet tastes are presented, and improve food Palatability.It will be appreciated, however, that added sweeting agent not species is The more the better, its add amount and species can be according to difference The different hobbies of people are changed accordingly.
In order to further increase the mouthfeel of vegetable, different geographical Man's Demands are met, the flavoring agent is also including 1-2 weight portions Pericarpium Zanthoxyli, the Rhizoma Zingiberis Recens Bulbus Allii mixed juice of 1 weight portion, the Herba Alii fistulosi of 0.2 weight portion, the soya sauce of 1 weight portion, the spicy sauce of 0.5 weight portion, 0.3 The vinegar of the broad bean paste and 1-5 weight portions of weight portion.Wherein Pericarpium Zanthoxyli can increase numb taste, and vinegar can alleviate groups of people because spicy The symptom that beans or Fructus Capsici are got angry.Additionally, flavoring agent can also include the cheese of 1-4 weight portions in the embodiment of the present invention.Cheese is contained Rich in protein, calcium, fat, phosphorus and vitamins and other nutritious components and milk is strong, mellow in taste, fragrance is sweet and refreshing, cold and dressed with sauce Appropriate cheese is added in dish, certain milk Flavor can be made it have, improve the fragrance of dish.What deserves to be explained is, this In bright embodiment, flavoring agent contained substance is not limited in the above-mentioned material being previously mentioned, and eater can be also being adjusted according to the hobby of oneself Other flavouring materials are added in material.
With reference to embodiments the feature and performance of the present invention are described in further detail.
Embodiment 1
The stem and leaf of Suacdasalsa(L.)Pall is cleaned, and scalds cold under conditions of 0 DEG C being immediately placed on after boiling 5min in the water under the conditions of 95 DEG C But, the Suacdasalsa(L.)Pall after cooling is compared into 1 with weight with flavoring agent:1 mixes to obtain cold and dressed with sauce Suacdasalsa(L.)Pall.Wherein flavoring agent includes 0.1 weight portion amber Amber acid, weight ratio are 1:1:0.5:1:0.5:0.3 anise, Fructus Foeniculi, Pericarpium Citri Reticulatae, Radix Glycyrrhizae, Cortex cinnamomi japonici (Ramulus Cinnamomi) and the Radix Astragali totally 10 weight portion, 1 weight Amount part Sal, 20 weight portion acesulfame potassiums, 0.5 wt parts of olive oil and 3 weight portion red wines.
Embodiment 2
The stem and leaf of Suacdasalsa(L.)Pall is cleaned, contains 0.05%CaCl under the conditions of 100 DEG C2Water in scald boil 2min after put immediately Cool down under conditions of 15 DEG C, the Suacdasalsa(L.)Pall after cooling is compared into 8 with weight with flavoring agent:1 mixes to obtain cold and dressed with sauce Suacdasalsa(L.)Pall.Wherein flavoring agent Including 10 weight portion IMPs and the mixture of GMP, weight ratio is 1:1:0.5:1:0.5: 0.3 anise, Fructus Foeniculi, Pericarpium Citri Reticulatae, Radix Glycyrrhizae, Cortex cinnamomi japonici (Ramulus Cinnamomi) and the Radix Astragali totally 0.1 weight portion, 15 weight portion Sal, 3 weight portion maltose alcohols and The mixture of white sugar, 6 wt parts of olive oil, 0.1 weight portion red wine, 1 weight portion Pericarpium Zanthoxyli, 1 weight portion Rhizoma Zingiberis Recens Bulbus Allii mixed juice, 0.2 Weight portion Herba Alii fistulosi, 1 weight portion soya sauce, 0.5 weight portion spicy sauce, 0.3 weight portion broad bean paste and 5 weight portion vinegars.
Embodiment 3
The stem and leaf of Suacdasalsa(L.)Pall is cleaned, contains 0.2%CaCl under the conditions of 98 DEG C2Water in scald boil 3.5min after put immediately Cool down under conditions of 7.5 DEG C, the Suacdasalsa(L.)Pall after cooling is compared into 4.5 with weight with flavoring agent:1 mixes to obtain cold and dressed with sauce Suacdasalsa(L.)Pall.Wherein Flavoring agent includes the mixture of 5 weight portion succinic acid, monosodium glutamate and chicken essence three, and weight ratio is 1:1:0.5:1:0.5:0.3 anise, Fructus Foeniculi, Pericarpium Citri Reticulatae, Radix Glycyrrhizae, Cortex cinnamomi japonici (Ramulus Cinnamomi) and the Radix Astragali totally 5 weight portion, 8 weight portion Sal, 11.5 weight portion brown sugar, maltose alcohol and A Si The mixture of Ba Tian three, 3.2 wt parts of olive oil, 1.5 weight portion red wines, 1.5 weight portion Pericarpium Zanthoxylies, the mixing of 1 weight portion Rhizoma Zingiberis Recens Bulbus Allii Juice, 0.2 weight portion Herba Alii fistulosi, 1 weight portion soya sauce, 0.5 weight portion spicy sauce, 0.3 weight portion broad bean paste, 3 weight portion vinegars and 1 weight Amount part cheese.
Embodiment 4
The stem and leaf of Suacdasalsa(L.)Pall is cleaned, contains 0.1%CaCl under the conditions of 96 DEG C2Water in scald boil 3min after be immediately placed on Cool down under conditions of 10 DEG C, the Suacdasalsa(L.)Pall after cooling is compared into 3 with weight with flavoring agent:1 mixes to obtain cold and dressed with sauce Suacdasalsa(L.)Pall.Wherein flavor pack The mixture of 6 weight portion succinic acid, monosodium glutamate and chicken essence three is included, weight ratio is 1:1:0.5:1:0.5:0.3 anise, Fructus Foeniculi, Pericarpium Citri Reticulatae, Radix Glycyrrhizae, Cortex cinnamomi japonici (Ramulus Cinnamomi) and the Radix Astragali totally 4 weight portion, 10 weight portion Sal, 6 weight portion brown sugar, maltose alcohol and aspartame three Mixture, 4 wt parts of olive oil, 2 weight portion red wines, 1 weight portion Pericarpium Zanthoxyli, 1 weight portion Rhizoma Zingiberis Recens Bulbus Allii mixed juice, 0.2 weight portion Herba Alii fistulosi, 1 weight portion soya sauce, 0.5 weight portion spicy sauce, 0.3 weight portion broad bean paste, 1 weight portion vinegar and 4 weight portion cheeses.
Embodiment 5
The stem and leaf of Suacdasalsa(L.)Pall is cleaned, contains 0.2%CaCl under the conditions of 99 DEG C2Water in scald boil 4min after be immediately placed on Cool down under conditions of 5 DEG C, the Suacdasalsa(L.)Pall after cooling is compared into 6 with weight with flavoring agent:1 mixes to obtain cold and dressed with sauce Suacdasalsa(L.)Pall.Wherein flavor pack The mixture of 1 weight portion succinic acid, monosodium glutamate and chicken essence three is included, weight ratio is 1:1:0.5:1:0.5:0.3 anise, Fructus Foeniculi, Pericarpium Citri Reticulatae, Radix Glycyrrhizae, Cortex cinnamomi japonici (Ramulus Cinnamomi) and the Radix Astragali totally 0.5 weight portion, 4 weight portion Sal, 9 weight portion brown sugar, maltose alcohol and aspartame three The mixture of person, 2 wt parts of olive oil, 1 weight portion red wine, 1.5 weight portion Pericarpium Zanthoxylies, 1 weight portion Rhizoma Zingiberis Recens Bulbus Allii mixed juice, 0.2 weight Part Herba Alii fistulosi, 1 weight portion soya sauce, 0.5 weight portion spicy sauce, 0.3 weight portion broad bean paste, 2 weight portion vinegars and 2.5 weight portion sesames Scholar.
Embodiment 6
The stem and leaf of Suacdasalsa(L.)Pall is cleaned, is cooled down using under conditions of 5 DEG C are immediately placed on after microwave heating, by the sea after cooling English dish compares 6 with weight with flavoring agent:1 mixes to obtain cold and dressed with sauce Suacdasalsa(L.)Pall.Wherein flavoring agent includes the mixing of 1 weight portion succinic acid and Oyster sauce Thing, chilly, Bulbus Allii Cepae and weight ratio are 1:1:0.5:1:0.5:0.3 anise, Fructus Foeniculi, Pericarpium Citri Reticulatae, Radix Glycyrrhizae, Cortex cinnamomi japonici (Ramulus Cinnamomi) and the Radix Astragali totally 0.5 Weight portion, 4 weight portion Sal, the mixture of 9 weight portion brown sugar, Lactose and Fructose three, 2 wt parts of olive oil, 1 weight portion are red Wine, 1.5 weight portion Pericarpium Zanthoxylies, 1 weight portion Rhizoma Zingiberis Recens Bulbus Allii mixed juice, 0.2 weight portion Herba Alii fistulosi, 1 weight portion soya sauce, 0.5 weight portion spicy sauce, 0.3 weight portion broad bean paste, 2 weight portion vinegars and 2.5 weight portion cheeses.
Embodiment 7
The stem and leaf of Suacdasalsa(L.)Pall is cleaned, is cooled down using under conditions of 5 DEG C are immediately placed on after resistance heating, by the sea after cooling English dish compares 6 with weight with flavoring agent:1 mixes to obtain cold and dressed with sauce Suacdasalsa(L.)Pall.Wherein flavoring agent includes 1 weight portion fish juice, Shangri-la Gorge and monosodium glutamate Mixture, jamaica pepper, Semen Myristicae and weight ratio are 1:1:0.5:1:0.5:0.3 anise, Fructus Foeniculi, Pericarpium Citri Reticulatae, Radix Glycyrrhizae, Cortex cinnamomi japonici (Ramulus Cinnamomi) and Huang The mixture of stilbene totally 0.5 weight portion, 4 weight portion Sal, 9 weight portion brown sugar and saccharin sodium, 2 wt parts of olive oil, 1 weight portion are red Wine, 1.5 weight portion Pericarpium Zanthoxylies, 1 weight portion Rhizoma Zingiberis Recens Bulbus Allii mixed juice, 0.2 weight portion Herba Alii fistulosi, 1 weight portion soya sauce, 0.5 weight portion spicy sauce, 0.3 weight portion broad bean paste, 2 weight portion vinegars and 2.5 weight portion cheeses.
Embodiment 8
The stem and leaf of Suacdasalsa(L.)Pall is cleaned, is cooled down using under conditions of 5 DEG C are immediately placed on after infrared heating, after cooling Suacdasalsa(L.)Pall compares 6 with weight with flavoring agent:1 mixes to obtain cold and dressed with sauce Suacdasalsa(L.)Pall.Wherein flavoring agent includes 1 weight portion IMP With the mixture of instant noodle seasoning bag, Radix Cochleariae officinalises, Stigma Croci and weight ratio is 1:1:0.5:1:0.5:It is 0.3 anise, Fructus Foeniculi, old The mixture of skin, Radix Glycyrrhizae, Cortex cinnamomi japonici (Ramulus Cinnamomi) and the Radix Astragali totally 0.5 weight portion, 4 weight portion Sal, 9 weight portion acesulfame potassiums and Fructose, 2 weight portions Olive oil, 1 weight portion red wine, 1.5 weight portion Pericarpium Zanthoxylies, 1 weight portion Rhizoma Zingiberis Recens Bulbus Allii mixed juice, 0.2 weight portion Herba Alii fistulosi, 1 weight portion soya sauce, 0.5 weight portion spicy sauce, 0.3 weight portion broad bean paste, 2 weight portion vinegars and 2.5 weight portion cheeses.
Embodiment 9
The stem and leaf of Suacdasalsa(L.)Pall is cleaned, contains 0.1%CaCl under the conditions of 98 DEG C2Water in scald boil 3.5min after put immediately Cool down under conditions of 7 DEG C, the Suacdasalsa(L.)Pall after cooling is compared into 3 with weight with flavoring agent:1 mixes to obtain cold and dressed with sauce Suacdasalsa(L.)Pall.Wherein flavoring agent Including the mixture of 1 weight portion IMP, fish juice and Shangri-la Gorge three, Stigma Croci, Semen Myristicae and weight ratio is 1:1:0.5:1:0.5:0.3 anise, Fructus Foeniculi, Pericarpium Citri Reticulatae, Radix Glycyrrhizae, Cortex cinnamomi japonici (Ramulus Cinnamomi) and the Radix Astragali totally 0.5 weight portion, 4 weight portion Sal, 9 weights The mixture of amount part maltose alcohol, aspartame and Lactose three, 2 wt parts of olive oil, 1 weight portion red wine, 1.5 weight portions flower Green pepper, 1 weight portion Rhizoma Zingiberis Recens Bulbus Allii mixed juice, 0.2 weight portion Herba Alii fistulosi, 1 weight portion soya sauce, 0.5 weight portion spicy sauce, 0.3 weight portion Semen Sojae Preparatum Beans, 3 weight portion vinegars and 2.5 weight portion cheeses.
Embodiment 10
The stem and leaf of Suacdasalsa(L.)Pall is cleaned, contains 0.1%CaCl under the conditions of 98 DEG C2Water in scald boil 3.5min after put immediately Cool down under conditions of 7 DEG C, the Suacdasalsa(L.)Pall after cooling is compared into 3 with weight with flavoring agent:1 mixes to obtain cold and dressed with sauce Suacdasalsa(L.)Pall.Wherein flavoring agent Including the mixture of 1 weight portion IMP, fish juice and Shangri-la Gorge three, Stigma Croci, Semen Myristicae and weight ratio is 1:1:0.5:1:0.5:0.3 anise, Fructus Foeniculi, Pericarpium Citri Reticulatae, Radix Glycyrrhizae, Cortex cinnamomi japonici (Ramulus Cinnamomi) and the Radix Astragali totally 0.5 weight portion, 4 weight portion Sal, 9 weights The mixture of amount part maltose alcohol, aspartame and Lactose three, 2 wt parts of olive oil, 1 weight portion red wine, 1.5 weight portions flower Green pepper, 1 weight portion Rhizoma Zingiberis Recens Bulbus Allii mixed juice, 0.2 weight portion Herba Alii fistulosi, 1 weight portion soya sauce, 0.5 weight portion spicy sauce, 0.3 weight portion Semen Sojae Preparatum Beans, 3 weight portion vinegars, 2.5 weight portion cheeses and 1 weight portion Semen Sesami.
The cold and dressed with sauce Suacdasalsa(L.)Pall of gained is tender crisp good to eat, gives off a strong fragrance.
Repeat to implement above-described embodiment 1-10, enough cold and dressed with sauce Suacdasalsa(L.)Pall are obtained, and with as obtained by the various embodiments described above Cold and dressed with sauce Suacdasalsa(L.)Pall respectively as test group 1-10, with common commercially available cold and dressed with sauce Suacdasalsa(L.)Pall as matched group, respectively Xi'an, Zhengzhou, 100 people of each random investigation in Shenyang, Jinan and 5, Chengdu city, wherein 18-25 year age bracket account for 30%, 26-40 year age bracket Account for 40%, 41-60 year age bracket account for 20%, 61-80 year age bracket account for 10%, to more than, cold and dressed with sauce Suacdasalsa(L.)Pall is carried out respectively Sensory evaluation, as described in Table 1, evaluation result is as shown in table 2 for standards of grading:
1 cold and dressed with sauce Suacdasalsa(L.)Pall sensory evaluation scores standard of table
2 cold and dressed with sauce Suacdasalsa(L.)Pall Analyses Methods for Sensory Evaluation Results of table
As can be seen from Table 2, the more commercially available Suacdasalsa(L.)Pall of cold and dressed with sauce Suacdasalsa(L.)Pall processed by the embodiment of the present invention is more conformed to respectively The taste of age bracket crowd.Its reason is that added flavoring agent in the embodiment of the present invention is wide in variety, covers the multiple sides of color, smell and taste Face and each flavoring agent addition is moderate, proportioning is proper.Additionally, embodiment of the present invention 2-5 and embodiment 9-10 are using in burn The boiling hot CaCl for boiling method and different quality being added in water2, it is ensured that the brittleness of Suacdasalsa(L.)Pall, therefore more obtain the happiness of experimenter Love.With regard to, in embodiment 1-10, the cold and dressed with sauce Suacdasalsa(L.)Pall highest scoring that embodiment 10 is processed, its reason are the embodiment Suacdasalsa(L.)Pall Addition with flavoring agent is optimum ratio 3:1, the abundant species of flavoring agent can be from the many-sided wind for adjusting Suacdasalsa(L.)Pall of color Taste.Compared with embodiment 1-9, in the embodiment, Semen Sesami is also added into, is further increased each in the fragrance of Suacdasalsa(L.)Pall, and the embodiment Processing conditionss are in optimal value, can not only give full play of the effect of each flavoring agent, the taste of Suacdasalsa(L.)Pall will not be completely covered again. Therefore, the Suacdasalsa(L.)Pall mouthfeel processed by the embodiment is optimal.
In sum, the trophic structure of the cold and dressed with sauce Suacdasalsa(L.)Pall of the embodiment of the present invention rationally, sweet and sour taste, look good, smell good and taste good, Its processing method is simple, easy to operate, takes short.
Embodiments described above is a part of embodiment of the invention, rather than the embodiment of whole.The reality of the present invention The detailed description for applying example is not intended to limit the scope of claimed invention, but is merely representative of the selected enforcement of the present invention Example.Based on the embodiment in the present invention, what those of ordinary skill in the art were obtained under the premise of creative work is not made Every other embodiment, belongs to the scope of protection of the invention.

Claims (10)

1. a kind of cold and dressed with sauce Suacdasalsa(L.)Pall, it is characterised in that with flavoring agent after being cooled down under conditions of 0-40 DEG C by the Suacdasalsa(L.)Pall after burn 1-8 is compared with weight:1 is mixed to get, wherein, the flavoring agent includes the tasty agentss of 0.1-10 weight portions, the perfume (or spice) of 0.1-10 weight portions Pungent material, the Sal of 1-15 weight portions, the sweeting agent of 3-20 weight portions, the olive oil of 0.5-6 weight portions and 0.1-3 weight portions it is red Wine.
2. cold and dressed with sauce Suacdasalsa(L.)Pall according to claim 1, it is characterised in that the flavoring agent include 1 weight portion tasty agentss, The spice of 0.5 weight portion, the Sal of 4 weight portions, the sweeting agent of 9 weight portions, the olive oil of 2 weight portions and 1 weight portion it is red Wine.
3. cold and dressed with sauce Suacdasalsa(L.)Pall according to claim 1, it is characterised in that the tasty agentss include that succinic acid, 5 '-secondary Huang are fast At least one in purine nucleotide, GMP, monosodium glutamate and chicken essence.
4. cold and dressed with sauce Suacdasalsa(L.)Pall according to claim 1, it is characterised in that the spice includes that weight ratio is 1:1:0.5: 1:0.5:0.3 anise, Fructus Foeniculi, Pericarpium Citri Reticulatae, Radix Glycyrrhizae, Cortex cinnamomi japonici (Ramulus Cinnamomi) and the Radix Astragali.
5. cold and dressed with sauce Suacdasalsa(L.)Pall according to claim 1, it is characterised in that the sweeting agent includes white sugar, brown sugar, Fructus Hordei Germinatus At least one in sugar alcohol, aspartame and acesulfame potassium.
6. cold and dressed with sauce Suacdasalsa(L.)Pall according to claim 1, it is characterised in that Pericarpium Zanthoxyli of the flavoring agent also including 1-2 weight portions, The Rhizoma Zingiberis Recens Bulbus Allii mixed juice of 1 weight portion, the Herba Alii fistulosi of 0.2 weight portion, the soya sauce of 1 weight portion, the spicy sauce of 0.5 weight portion, 0.3 weight portion Broad bean paste and 1-5 weight portions vinegar.
7. cold and dressed with sauce Suacdasalsa(L.)Pall according to claim 1, it is characterised in that cheese of the flavoring agent also including 1-4 weight portions.
8. a kind of processing method of cold and dressed with sauce Suacdasalsa(L.)Pall, it is characterised in that comprise the following steps:By the Suacdasalsa(L.)Pall after burn in 0-40 Cool down under conditions of DEG C;Then with flavoring agent with weight ratio as 1-8:1 is mixed to get;
Wherein, the flavoring agent includes the tasty agentss of 0.1-10 weight portions, the spice of 0.1-10 weight portions, the food of 1-15 weight portions The red wine of salt, the sweeting agent of 3-20 weight portions, the olive oil of 0.5-6 weight portions and 0.1-3 weight portions.
9. the processing method of cold and dressed with sauce Suacdasalsa(L.)Pall according to claim 8, it is characterised in that burn is entered in the following manner OK:Scald in the water that the Suacdasalsa(L.)Pall is placed under the conditions of 95-100 DEG C and boil 2-5min.
10. the processing method of cold and dressed with sauce Suacdasalsa(L.)Pall according to claim 9, it is characterised in that contain in the water used by burn CaCl of the mass percent for 0.05-0.2%2
CN201611047212.0A 2016-11-21 2016-11-21 A kind of cold and dressed with sauce Suacdasalsa(L.)Pall and its processing method CN106551308A (en)

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Citations (3)

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Publication number Priority date Publication date Assignee Title
CN102150790A (en) * 2011-01-14 2011-08-17 张春银 Suaeda salsa sausage and preparation method thereof
CN102293236A (en) * 2011-07-08 2011-12-28 江南大学 Preparation method of suaeda can
CN105029263A (en) * 2015-06-25 2015-11-11 盐城工学院 Green-protecting brittleness-keeping fresh-keeping producing technology of suaeda salsa

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Publication number Priority date Publication date Assignee Title
CN102150790A (en) * 2011-01-14 2011-08-17 张春银 Suaeda salsa sausage and preparation method thereof
CN102293236A (en) * 2011-07-08 2011-12-28 江南大学 Preparation method of suaeda can
CN105029263A (en) * 2015-06-25 2015-11-11 盐城工学院 Green-protecting brittleness-keeping fresh-keeping producing technology of suaeda salsa

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