CN107495298A - A kind of organic coarse food grain sauce and preparation method thereof - Google Patents
A kind of organic coarse food grain sauce and preparation method thereof Download PDFInfo
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 41
- 235000013305 food Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 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 45
- 235000013339 cereals Nutrition 0.000 claims abstract description 38
- 239000000843 powder Substances 0.000 claims abstract description 28
- 239000009636 Huang Qi Substances 0.000 claims abstract description 22
- 240000007594 Oryza sativa Species 0.000 claims abstract description 22
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 22
- 240000004713 Pisum sativum Species 0.000 claims abstract description 22
- 235000010582 Pisum sativum Nutrition 0.000 claims abstract description 22
- 244000197580 Poria cocos Species 0.000 claims abstract description 22
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 22
- 240000004922 Vigna radiata Species 0.000 claims abstract description 22
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 22
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 22
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 22
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 22
- 239000001771 mentha piperita Substances 0.000 claims abstract description 22
- 235000009566 rice Nutrition 0.000 claims abstract description 22
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 20
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 20
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 20
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 20
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 20
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 20
- 244000241872 Lycium chinense Species 0.000 claims abstract description 20
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 20
- 235000021329 brown rice Nutrition 0.000 claims abstract description 20
- 235000020232 peanut Nutrition 0.000 claims abstract description 20
- 235000021419 vinegar Nutrition 0.000 claims abstract description 20
- 239000000052 vinegar Substances 0.000 claims abstract description 20
- 235000015278 beef Nutrition 0.000 claims abstract description 19
- 239000008187 granular material Substances 0.000 claims abstract description 19
- 235000001405 Artemisia annua Nutrition 0.000 claims abstract description 12
- 240000000011 Artemisia annua Species 0.000 claims abstract description 12
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims description 50
- 238000009835 boiling Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 8
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 230000001681 protective effect Effects 0.000 abstract description 3
- 230000007774 longterm Effects 0.000 abstract description 2
- 235000005979 Citrus limon Nutrition 0.000 description 5
- 244000131522 Citrus pyriformis Species 0.000 description 5
- 206010023126 Jaundice Diseases 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- GOLXRNDWAUTYKT-UHFFFAOYSA-N 3-(1H-indol-3-yl)propanoic acid Chemical group C1=CC=C2C(CCC(=O)O)=CNC2=C1 GOLXRNDWAUTYKT-UHFFFAOYSA-N 0.000 description 1
- AOJJSUZBOXZQNB-VTZDEGQISA-N 4'-epidoxorubicin Chemical group O([C@H]1C[C@@](O)(CC=2C(O)=C3C(=O)C=4C=CC=C(C=4C(=O)C3=C(O)C=21)OC)C(=O)CO)[C@H]1C[C@H](N)[C@@H](O)[C@H](C)O1 AOJJSUZBOXZQNB-VTZDEGQISA-N 0.000 description 1
- 241000633855 Litsea pungens Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- SEOVTRFCIGRIMH-UHFFFAOYSA-N indole-3-acetic acid Chemical group C1=CC=C2C(CC(=O)O)=CNC2=C1 SEOVTRFCIGRIMH-UHFFFAOYSA-N 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/14—Mouthfeel improving agent
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of organic coarse food grain sauce and preparation method thereof, coarse food grain sauce component includes 5 12 parts of pea in parts by weight, 3 10 parts of red bean, 28 parts of mung bean, 4 10 parts of peanut end, 3 10 parts of the root bark of Chinese wolf-berry, 14 parts of citric acid, 5 10 parts of sweet potato powder, 38 parts of sweet wormwood, 29 parts of brown rice, 2 10 parts of dried peppermint leaf, 5 12 parts of pungent litse leaf, 13 parts of Chinese prickly ash, 5 10 parts of beef granules, 4 10 parts of the Radix Astragali, 10 20 parts of Poria cocos, 4 10 parts of rice vinegar, preparation method of the present invention is simple, obtained coarse food grain sauce rich in taste, energy nourishing and fit keeping function, suitable sub-health population is eaten, long-term consumption, the passive protective physical fitness of people can be improved, appetite can be increased simultaneously.
Description
Technical field
The present invention relates to coarse food grain sauce preparing technical field, specially a kind of organic coarse food grain sauce and preparation method thereof.
Background technology
People's daily life, be unable to do without sauce, and people also exist to its taste and nutrition and the requirement of special healthcare function
Gradually rise, high nutrition and increasingly favored with the sauce of certain health care by consumer.It is thick in existing life
Grain sauce poor taste, and without health-care efficacy.
The content of the invention
It is an object of the invention to provide a kind of organic coarse food grain sauce and preparation method thereof, to solve to carry in above-mentioned background technology
The problem of going out.
To achieve the above object, the present invention provides following technical scheme：A kind of organic coarse food grain sauce, coarse food grain sauce component is by weight
Number includes pea 5-12 parts, red bean 3-10 parts, mung bean 2-8 parts, peanut end 4-10 parts, root bark of Chinese wolf-berry 3-10 parts, citric acid 1-4
Part, sweet potato powder 5-10 parts, sweet wormwood 3-8 parts, brown rice 2-9 parts, dried peppermint leaf 2-10 parts, pungent litse leaf 5-12 parts, Chinese prickly ash 1-3 parts, ox
Meat particle 5-10 parts, Radix Astragali 4-10 parts, Poria cocos 10-20 parts, rice vinegar 4-10 parts.
Preferably, the preferable composition proportion of coarse food grain sauce component include 9 parts of pea, 7 parts of red bean, 5 parts of mung bean, peanut end 7 parts,
7 parts of the root bark of Chinese wolf-berry, 3 parts of citric acid, 8 parts of sweet potato powder, 5 parts of sweet wormwood, 6 parts of brown rice, 6 parts of dried peppermint leaf, 9 parts of pungent litse leaf, 2 parts of Chinese prickly ash,
8 parts of beef granules, 7 parts of the Radix Astragali, 15 parts of Poria cocos, 7 parts of rice vinegar.
Preferably, its preparation method comprises the following steps：
A, pea, red bean, mung bean, brown rice are added in grinder after mixing and is ground into powder, obtain mixture A, it is stand-by；
B, add in pulverizer and crush after mixing the root bark of Chinese wolf-berry, dried peppermint leaf, pungent litse leaf, the Radix Astragali, Poria cocos, cross 80 mesh sieves afterwards,
Mixture B is obtained, it is stand-by；
C, mixture B is added in mixture A, adds peanut end, citric acid, sweet potato powder and rice vinegar afterwards, added after mixing
It is sufficiently stirred in agitator tank, stir speed (S.S.) is 400 revs/min, time 25min, obtains mixture C；
D, beef granules is added in mixture C, is added after mixing and small fire boiling is carried out in pot, time 10min, uncapped afterwards cold
But, after being cooled to room temperature, that is, organic coarse grain sauce is obtained.
Compared with prior art, the beneficial effects of the invention are as follows：Preparation method of the present invention is simple, obtained coarse food grain sauce mouthfeel
Abundant, energy nourishing and fit keeping function, suitable sub-health population is eaten, and is eaten for a long time, it is possible to increase the passive protective physical fitness of people, while can increase
Add appetite；Wherein, the dried peppermint leaf of addition, pungent litse leaf can further increase the mouthfeel of coarse food grain sauce, help to digest；Addition
The Radix Astragali, Poria cocos have heat-clearing disappear stagnant, removing dampness through diuresis and removing jaundice the effect of；In addition, in the preparation method that uses of the present invention by pea, red bean,
Mung bean, brown rice pulverize it is last mixed with Chinese medicine, then carry out small fire boiling, it is possible to increase the toughness of coarse food grain sauce, be easy to
It is edible.
Embodiment
The technical scheme in the embodiment of the present invention is clearly and completely described below, it is clear that described embodiment
Only part of the embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, the common skill in this area
The every other embodiment that art personnel are obtained under the premise of creative work is not made, belong to the model that the present invention protects
Enclose.
The present invention provides following technical scheme：A kind of organic coarse food grain sauce, coarse food grain sauce component include pea 5- in parts by weight
12 parts, red bean 3-10 parts, mung bean 2-8 parts, peanut end 4-10 parts, root bark of Chinese wolf-berry 3-10 parts, citric acid 1-4 parts, sweet potato powder 5-10 parts,
Sweet wormwood 3-8 parts, brown rice 2-9 parts, dried peppermint leaf 2-10 parts, pungent litse leaf 5-12 parts, Chinese prickly ash 1-3 parts, beef granules 5-10 parts, Radix Astragali 4-
10 parts, Poria cocos 10-20 parts, rice vinegar 4-10 parts.
Embodiment one：
Coarse food grain sauce component includes 5 parts of pea, 3 parts of red bean, 2 parts of mung bean, 4 parts of peanut end, 3 parts of the root bark of Chinese wolf-berry, lemon in parts by weight
1 part of acid, 5 parts of sweet potato powder, 3 parts of sweet wormwood, 2 parts of brown rice, 2 parts of dried peppermint leaf, 5 parts of pungent litse leaf, 1 part of Chinese prickly ash, 5 parts of beef granules, the Radix Astragali 4
Part, 10 parts of Poria cocos, 4 parts of rice vinegar.
The preparation method of the present embodiment comprises the following steps：
A, pea, red bean, mung bean, brown rice are added in grinder after mixing and is ground into powder, obtain mixture A, it is stand-by；
B, add in pulverizer and crush after mixing the root bark of Chinese wolf-berry, dried peppermint leaf, pungent litse leaf, the Radix Astragali, Poria cocos, cross 80 mesh sieves afterwards,
Mixture B is obtained, it is stand-by；
C, mixture B is added in mixture A, adds peanut end, citric acid, sweet potato powder and rice vinegar afterwards, added after mixing
It is sufficiently stirred in agitator tank, stir speed (S.S.) is 400 revs/min, time 25min, obtains mixture C；
D, beef granules is added in mixture C, is added after mixing and small fire boiling is carried out in pot, time 10min, uncapped afterwards cold
But, after being cooled to room temperature, that is, organic coarse grain sauce is obtained.
Embodiment two：
Coarse food grain sauce component in parts by weight include 12 parts of pea, 10 parts of red bean, 8 parts of mung bean, peanut end 10 parts, 10 parts of the root bark of Chinese wolf-berry,
4 parts of citric acid, 10 parts of sweet potato powder, 8 parts of sweet wormwood, 9 parts of brown rice, 10 parts of dried peppermint leaf, 12 parts of pungent litse leaf, 3 parts of Chinese prickly ash, beef granules 10
Part, 10 parts of the Radix Astragali, 20 parts of Poria cocos, rice vinegar 4-10 parts.
The preparation method of the present embodiment comprises the following steps：
A, pea, red bean, mung bean, brown rice are added in grinder after mixing and is ground into powder, obtain mixture A, it is stand-by；
B, add in pulverizer and crush after mixing the root bark of Chinese wolf-berry, dried peppermint leaf, pungent litse leaf, the Radix Astragali, Poria cocos, cross 80 mesh sieves afterwards,
Mixture B is obtained, it is stand-by；
C, mixture B is added in mixture A, adds peanut end, citric acid, sweet potato powder and rice vinegar afterwards, added after mixing
It is sufficiently stirred in agitator tank, stir speed (S.S.) is 400 revs/min, time 25min, obtains mixture C；
D, beef granules is added in mixture C, is added after mixing and small fire boiling is carried out in pot, time 10min, uncapped afterwards cold
But, after being cooled to room temperature, that is, organic coarse grain sauce is obtained.
Embodiment three：
Coarse food grain sauce component includes 7 parts of pea, 4 parts of red bean, 3 parts of mung bean, 5 parts of peanut end, 4 parts of the root bark of Chinese wolf-berry, lemon in parts by weight
2 parts of acid, 6 parts of sweet potato powder, 4 parts of sweet wormwood, 3 parts of brown rice, 3 parts of dried peppermint leaf, 6 parts of pungent litse leaf, 2 parts of Chinese prickly ash, 6 parts of beef granules, the Radix Astragali 5
Part, 12 parts of Poria cocos, 6 parts of rice vinegar.
The preparation method of the present embodiment comprises the following steps：
A, pea, red bean, mung bean, brown rice are added in grinder after mixing and is ground into powder, obtain mixture A, it is stand-by；
B, add in pulverizer and crush after mixing the root bark of Chinese wolf-berry, dried peppermint leaf, pungent litse leaf, the Radix Astragali, Poria cocos, cross 80 mesh sieves afterwards,
Mixture B is obtained, it is stand-by；
C, mixture B is added in mixture A, adds peanut end, citric acid, sweet potato powder and rice vinegar afterwards, added after mixing
It is sufficiently stirred in agitator tank, stir speed (S.S.) is 400 revs/min, time 25min, obtains mixture C；
D, beef granules is added in mixture C, is added after mixing and small fire boiling is carried out in pot, time 10min, uncapped afterwards cold
But, after being cooled to room temperature, that is, organic coarse grain sauce is obtained.
Example IV：
Coarse food grain sauce component includes 10 parts of pea, 9 parts of red bean, 7 parts of mung bean, 9 parts of peanut end, 9 parts of the root bark of Chinese wolf-berry, lemon in parts by weight
3 parts of acid, 9 parts of sweet potato powder, 7 parts of sweet wormwood, 8 parts of brown rice, 9 parts of dried peppermint leaf, 11 parts of pungent litse leaf, 3 parts of Chinese prickly ash, 8 parts of beef granules, the Radix Astragali
9 parts, 18 parts of Poria cocos, 9 parts of rice vinegar.
The preparation method of the present embodiment comprises the following steps：
A, pea, red bean, mung bean, brown rice are added in grinder after mixing and is ground into powder, obtain mixture A, it is stand-by；
B, add in pulverizer and crush after mixing the root bark of Chinese wolf-berry, dried peppermint leaf, pungent litse leaf, the Radix Astragali, Poria cocos, cross 80 mesh sieves afterwards,
Mixture B is obtained, it is stand-by；
C, mixture B is added in mixture A, adds peanut end, citric acid, sweet potato powder and rice vinegar afterwards, added after mixing
It is sufficiently stirred in agitator tank, stir speed (S.S.) is 400 revs/min, time 25min, obtains mixture C；
D, beef granules is added in mixture C, is added after mixing and small fire boiling is carried out in pot, time 10min, uncapped afterwards cold
But, after being cooled to room temperature, that is, organic coarse grain sauce is obtained.
Embodiment five：
Coarse food grain sauce component includes 10 parts of pea, 8 parts of red bean, 4 parts of mung bean, 8 parts of peanut end, 4 parts of the root bark of Chinese wolf-berry, lemon in parts by weight
3 parts of acid, 7 parts of sweet potato powder, 6 parts of sweet wormwood, 4 parts of brown rice, 8 parts of dried peppermint leaf, 9 parts of pungent litse leaf, 2 parts of Chinese prickly ash, 8 parts of beef granules, the Radix Astragali 4
Part, 16 parts of Poria cocos, 5 parts of rice vinegar.
The preparation method of the present embodiment comprises the following steps：
A, pea, red bean, mung bean, brown rice are added in grinder after mixing and is ground into powder, obtain mixture A, it is stand-by；
B, add in pulverizer and crush after mixing the root bark of Chinese wolf-berry, dried peppermint leaf, pungent litse leaf, the Radix Astragali, Poria cocos, cross 80 mesh sieves afterwards,
Mixture B is obtained, it is stand-by；
C, mixture B is added in mixture A, adds peanut end, citric acid, sweet potato powder and rice vinegar afterwards, added after mixing
It is sufficiently stirred in agitator tank, stir speed (S.S.) is 400 revs/min, time 25min, obtains mixture C；
D, beef granules is added in mixture C, is added after mixing and small fire boiling is carried out in pot, time 10min, uncapped afterwards cold
But, after being cooled to room temperature, that is, organic coarse grain sauce is obtained.
Embodiment six：
Coarse food grain sauce component includes 9 parts of pea, 7 parts of red bean, 5 parts of mung bean, 7 parts of peanut end, 7 parts of the root bark of Chinese wolf-berry, lemon in parts by weight
3 parts of acid, 8 parts of sweet potato powder, 5 parts of sweet wormwood, 6 parts of brown rice, 6 parts of dried peppermint leaf, 9 parts of pungent litse leaf, 2 parts of Chinese prickly ash, 8 parts of beef granules, the Radix Astragali 7
Part, 15 parts of Poria cocos, 7 parts of rice vinegar.
The preparation method of the present embodiment comprises the following steps：
A, pea, red bean, mung bean, brown rice are added in grinder after mixing and is ground into powder, obtain mixture A, it is stand-by；
B, add in pulverizer and crush after mixing the root bark of Chinese wolf-berry, dried peppermint leaf, pungent litse leaf, the Radix Astragali, Poria cocos, cross 80 mesh sieves afterwards,
Mixture B is obtained, it is stand-by；
C, mixture B is added in mixture A, adds peanut end, citric acid, sweet potato powder and rice vinegar afterwards, added after mixing
It is sufficiently stirred in agitator tank, stir speed (S.S.) is 400 revs/min, time 25min, obtains mixture C；
D, beef granules is added in mixture C, is added after mixing and small fire boiling is carried out in pot, time 10min, uncapped afterwards cold
But, after being cooled to room temperature, that is, organic coarse grain sauce is obtained.
Preparation method of the present invention is simple, obtained coarse food grain sauce rich in taste, energy nourishing and fit keeping function, is adapted to sub-health population food
With long-term consumption, it is possible to increase the passive protective physical fitness of people, while appetite can be increased；Wherein, the dried peppermint leaf of addition, Litsea pungens
Leaf can further increase the mouthfeel of coarse food grain sauce, help to digest；There is the Radix Astragali, the Poria cocos of addition heat-clearing to disappear stagnant, removing dampness through diuresis and removing jaundice
The effect of；Last mixed in addition, pea, red bean, mung bean, brown rice are pulverized in the preparation method that uses of the present invention with Chinese medicine
Close, then carry out small fire boiling, it is possible to increase the toughness of coarse food grain sauce, be easy to eat.
Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of changes, modification can be carried out to these embodiments, replace without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (3)
- A kind of 1. organic coarse food grain sauce, it is characterised in that：Coarse food grain sauce component includes pea 5-12 parts, red bean 3-10 in parts by weight It is part, mung bean 2-8 parts, peanut end 4-10 parts, root bark of Chinese wolf-berry 3-10 parts, citric acid 1-4 parts, sweet potato powder 5-10 parts, sweet wormwood 3-8 parts, rough Rice 2-9 parts, dried peppermint leaf 2-10 parts, pungent litse leaf 5-12 parts, Chinese prickly ash 1-3 parts, beef granules 5-10 parts, Radix Astragali 4-10 parts, Poria cocos 10- 20 parts, rice vinegar 4-10 parts.
- A kind of 2. organic coarse food grain sauce according to claim 1, it is characterised in that：The preferable composition proportion bag of coarse food grain sauce component Include 9 parts of pea, 7 parts of red bean, 5 parts of mung bean, 7 parts of peanut end, 7 parts of the root bark of Chinese wolf-berry, 3 parts of citric acid, 8 parts of sweet potato powder, 5 parts of sweet wormwood, rough 6 parts of rice, 6 parts of dried peppermint leaf, 9 parts of pungent litse leaf, 2 parts of Chinese prickly ash, 8 parts of beef granules, 7 parts of the Radix Astragali, 15 parts of Poria cocos, 7 parts of rice vinegar.
- 3. realize a kind of preparation method of organic coarse food grain sauce described in claim 1, it is characterised in that：Its preparation method include with Lower step：A, pea, red bean, mung bean, brown rice are added in grinder after mixing and is ground into powder, obtain mixture A, it is stand-by；B, add in pulverizer and crush after mixing the root bark of Chinese wolf-berry, dried peppermint leaf, pungent litse leaf, the Radix Astragali, Poria cocos, cross 80 mesh sieves afterwards, Mixture B is obtained, it is stand-by；C, mixture B is added in mixture A, adds peanut end, citric acid, sweet potato powder and rice vinegar afterwards, added after mixing It is sufficiently stirred in agitator tank, stir speed (S.S.) is 400 revs/min, time 25min, obtains mixture C；D, beef granules is added in mixture C, is added after mixing and small fire boiling is carried out in pot, time 10min, uncapped afterwards cold But, after being cooled to room temperature, that is, organic coarse grain sauce is obtained.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103948003A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Coarse cereal beef sauce and preparation method thereof |
| CN104187835A (en) * | 2014-07-21 | 2014-12-10 | 安徽省思杰食品有限公司 | Nutritive composite beef sauce and processing method thereof |
| CN104256519A (en) * | 2014-08-26 | 2015-01-07 | 郎溪县傅家老屋食品有限公司 | Chinese yam coarse grain sauce and preparation method thereof |
| CN104397781A (en) * | 2014-11-05 | 2015-03-11 | 安徽华安食品有限公司 | A nutritious peanut and grain sauce and a preparation method thereof |
-
2017
- 2017-08-15 CN CN201710696721.4A patent/CN107495298A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103948003A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Coarse cereal beef sauce and preparation method thereof |
| CN104187835A (en) * | 2014-07-21 | 2014-12-10 | 安徽省思杰食品有限公司 | Nutritive composite beef sauce and processing method thereof |
| CN104256519A (en) * | 2014-08-26 | 2015-01-07 | 郎溪县傅家老屋食品有限公司 | Chinese yam coarse grain sauce and preparation method thereof |
| CN104397781A (en) * | 2014-11-05 | 2015-03-11 | 安徽华安食品有限公司 | A nutritious peanut and grain sauce and a preparation method thereof |
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Application publication date: 20171222 |