CN107660731A - A kind of sauced undaria pinnitafida and preparation method thereof - Google Patents
A kind of sauced undaria pinnitafida and preparation method thereof Download PDFInfo
- Publication number
- CN107660731A CN107660731A CN201610609631.2A CN201610609631A CN107660731A CN 107660731 A CN107660731 A CN 107660731A CN 201610609631 A CN201610609631 A CN 201610609631A CN 107660731 A CN107660731 A CN 107660731A
- Authority
- CN
- China
- Prior art keywords
- parts
- sauced
- undaria pinnitafida
- water
- preparation
- 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.)
- Pending
Links
- 241001261505 Undaria Species 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000000654 additive Substances 0.000 claims abstract description 15
- 230000000996 additive effect Effects 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 12
- 235000021110 pickles Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000015067 sauces Nutrition 0.000 claims abstract description 8
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 7
- 235000011437 Amygdalus communis Nutrition 0.000 claims abstract description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 7
- 240000008397 Ganoderma lucidum Species 0.000 claims abstract description 7
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 240000005373 Panax quinquefolius Species 0.000 claims abstract description 7
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 7
- 235000020224 almond Nutrition 0.000 claims abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 6
- 239000008158 vegetable oil Substances 0.000 claims abstract description 6
- 239000003814 drug Substances 0.000 claims abstract description 3
- 240000007087 Apium graveolens Species 0.000 claims description 6
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 6
- 235000010591 Appio Nutrition 0.000 claims description 6
- 244000106835 Bindesalat Species 0.000 claims description 6
- 235000000318 Bindesalat Nutrition 0.000 claims description 6
- 240000007124 Brassica oleracea Species 0.000 claims description 6
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 6
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 6
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 6
- 244000000626 Daucus carota Species 0.000 claims description 6
- 235000002767 Daucus carota Nutrition 0.000 claims description 6
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 5
- 240000008436 Ipomoea aquatica Species 0.000 claims description 5
- 235000019004 Ipomoea aquatica Nutrition 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 244000300264 Spinacia oleracea Species 0.000 claims 2
- -1 Secondary filter Substances 0.000 claims 1
- 238000002386 leaching Methods 0.000 claims 1
- 239000002994 raw material Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 7
- 235000013311 vegetables Nutrition 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 241000219315 Spinacia Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
Abstract
A kind of sauced undaria pinnitafida and preparation method thereof, it includes 55 75 parts of undaria pinnitafida, 15 20 parts of vegetable oil, 30 45 parts of soya sauce, 23 parts of salt, 23 parts of ganoderma lucidum, 35 parts of American Ginseng, 23 parts of radix glycyrrhizae, 58 parts of almond, 47 parts of dried orange peel, 34 parts of fennel, 46 parts of nourishing additive agent, appropriate amount of water.Pickles provided by the invention are prepared by the undaria pinnitafida rich in a variety of nutriments as major ingredient, and manufacture craft is simple and environmentally-friendly, and the sauced time is short, low salinity, and nutrition is more rich.The significant traditional Chinese medicine ingredients of multiple efficacies are added, there is nutrition and health care, it is good for health；The harmless vegetables of a variety of health are also added as additive, rich in multivitamin, there is the delicate fragrance of vegetables, make nutrition more balanced.
Description
Technical field
The present invention relates to field of food preparation, and in particular to a kind of sauced undaria pinnitafida and preparation method thereof.
Background technology
Pickles are that fresh vegetables is carried out into desalination after salted, then form the food with unique flavor with sauce dipping
Product, extensively liked by everybody.The general taste of traditional pickles is heavier, contains a large amount of harmful nitrite, preservative
And pigment, it is impossible to eat more.At present, there is many to pickle pickles sale on the market, but its nutrient composition content is low, and taste it is single,
The shortcomings that long preparation period, especially manufacturing process addition preservative etc., the edible excessive health for being unfavorable for consumer.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of sauced undaria pinnitafida and preparation method thereof.
To realize the purpose of the present invention, the technical solution adopted in the present invention is：
A kind of sauced undaria pinnitafida and preparation method thereof, including undaria pinnitafida 55-75 parts, vegetable oil 15-20 parts, soya sauce 30-45 parts,
Salt 2-3 parts, ganoderma lucidum 2-3 parts, American Ginseng 3-5 parts, radix glycyrrhizae 2-3 parts, almond 5-8 parts, dried orange peel 4-7 parts, fennel 3-4 parts, nutrition
Additive 4-6 parts, appropriate amount of water.
Further, the vegetable oil is soybean oil.
Further, the nourishing additive agent includes：Water spinach 5-10 parts, spinach 5-10 parts, cabbage 5-10 parts, carrot
5-10 parts, celery 5-10 parts, romaine lettuce 5-10 parts；Preparation method is as follows：By water spinach, spinach, cabbage, carrot, celery, romaine lettuce
Mixing adds suitable quantity of water, and crushing is squeezed the juice, and filters, and takes filter residue to continue to add suitable quantity of water, secondary filter takes filtrate mixing twice, and spraying is done
It is dry to obtain nourishing additive agent.
A kind of preparation method of sauced undaria pinnitafida is as follows：（1）Undaria pinnitafida is cleaned into segment, length 3-4cm, adds salt
Pickle 2-3 days, twist and remove the excessive moisture that salt marsh goes out, it is standby；Ganoderma lucidum, American Ginseng, radix glycyrrhizae, almond, dried orange peel, fennel are mixed plus fitted
2-3h is boiled in amount decocting, is filtered, is taken filter residue to add water to cook 1-2h, is filtered, and is merged filtrate twice and is obtained medicinal plant extraction, standby；（2）It is past
Step（1）In obtained pickle the well mixed stirring of medicinal plant extraction, nourishing additive agent is added in material, load fine mesh cloth bag
In, sauced 8-10 days in soya sauce are put into, were during which stirred every 10 hours 1 time；（3）Pull cloth bag, vacuum sterilization out, packaging is
Can.
Beneficial effects of the present invention：Pickles provided by the invention are used as major ingredient system by the undaria pinnitafida rich in a variety of nutriments
Standby to form, manufacture craft is simple and environmentally-friendly, and the sauced time is short, low salinity, and nutrition is more rich.Add the significant Chinese medicine of multiple efficacies
Composition, there is nutrition and health care, it is good for health；The harmless vegetables of a variety of health are also added as additive, rich in a variety of
Vitamin, there is the delicate fragrance of vegetables, make nutrition more balanced.
Embodiment
The following implementation to the present invention is further described, so that those skilled in the art can be better understood from simultaneously
Implement.
Embodiment 1
65 parts of undaria pinnitafida, 15 parts of vegetable oil, 30 parts of soya sauce, 2 parts of salt, ganoderma lucidum 2-3 parts, 5 parts of American Ginseng, 3 parts of radix glycyrrhizae, almond
6 parts, 6 parts of dried orange peel, 4 parts of fennel, 4 parts of nourishing additive agent, appropriate amount of water.
Nourishing additive agent includes：5 parts of water spinach, 5 parts of spinach, 5 parts of cabbage, 5 parts of carrot, 5 parts of celery, 5 parts of romaine lettuce；System
Preparation Method is as follows：Water spinach, spinach, cabbage, carrot, celery, romaine lettuce are mixed and add suitable quantity of water, crushing is squeezed the juice, and is filtered, is taken filter
Slag continues plus suitable quantity of water, secondary filter, takes filtrate mixing twice, is spray-dried to obtain nourishing additive agent.
Preparation method is as follows：（1）Undaria pinnitafida is cleaned into segment, length 3cm, salt is added and pickles 2 days, twist and go salt marsh to go out
Excessive moisture, it is standby；Ganoderma lucidum, American Ginseng, radix glycyrrhizae, almond, dried orange peel, fennel are mixed plus suitable quantity of water decocts 3h, filtering, takes filter
Slag adds water to cook 2h, filtering, merges filtrate twice and obtains medicinal plant extraction, standby；（2）Toward step（1）In obtained pickle material
Middle addition medicinal plant extraction, the well mixed stirring of nourishing additive agent, are fitted into fine mesh cloth bag, put into sauced 8 in soya sauce
My god, during which stirred every 10 hours 1 time；（3）Pull cloth bag, vacuum sterilization, packaging out.
Claims (4)
1. a kind of sauced undaria pinnitafida and preparation method thereof, it is characterised in that raw material include undaria pinnitafida 55-75 parts, vegetable oil 15-
20 parts, soya sauce 30-45 parts, salt 2-3 parts, ganoderma lucidum 2-3 parts, American Ginseng 3-5 parts, radix glycyrrhizae 2-3 parts, almond 5-8 parts, dried orange peel 4-
7 parts, fennel 3-4 parts, nourishing additive agent 4-6 parts, appropriate amount of water.
2. sauced undaria pinnitafida as described in claim 1, it is characterised in that the vegetable oil is soybean oil.
3. sauced undaria pinnitafida as described in claim 2, it is characterised in that the nourishing additive agent includes：Water spinach 5-10
Part, spinach 5-10 parts, cabbage 5-10 parts, carrot 5-10 parts, celery 5-10 parts, romaine lettuce 5-10 parts；Preparation method is as follows：By sky
Heart dish, spinach, cabbage, carrot, celery, romaine lettuce mixing plus suitable quantity of water, crushing are squeezed the juice, and are filtered, and take filter residue to continue to add suitable quantity of water,
Secondary filter, filtrate mixing twice is taken, is spray-dried to obtain nourishing additive agent.
4. sauced undaria pinnitafida as described in claim 3, it is characterised in that the preparation method of the sauced undaria pinnitafida is as follows：
（1）Undaria pinnitafida is cleaned into segment, length 3-4cm, salt is added and pickles 2-3 days, twist and remove the excessive moisture that salt marsh goes out, it is standby；
Ganoderma lucidum, American Ginseng, radix glycyrrhizae, almond, dried orange peel, fennel are mixed plus suitable quantity of water decocts 2-3h, filtering, takes filter residue to add water to cook 1-
2h, filtering, merge filtrate twice and obtain medicinal plant extraction, it is standby；（2）Toward step（1）In obtained pickle Chinese medicine is added in material
The well mixed stirring of leaching liquor, nourishing additive agent, is fitted into fine mesh cloth bag, puts into sauced 8-10 days in soya sauce, during which
Stirred every 10 hours 1 time；（3）Pull cloth bag, vacuum sterilization, packaging out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610609631.2A CN107660731A (en) | 2016-07-29 | 2016-07-29 | A kind of sauced undaria pinnitafida and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610609631.2A CN107660731A (en) | 2016-07-29 | 2016-07-29 | A kind of sauced undaria pinnitafida and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107660731A true CN107660731A (en) | 2018-02-06 |
Family
ID=61114525
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610609631.2A Pending CN107660731A (en) | 2016-07-29 | 2016-07-29 | A kind of sauced undaria pinnitafida and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107660731A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20130092146A (en) * | 2012-02-10 | 2013-08-20 | 전라남도 곡성군 | Preparation method of melon pickle |
| CN103610133A (en) * | 2013-10-25 | 2014-03-05 | 周洪林 | Shredded-jellyfish nutritious pickles and preparation method thereof |
| CN103610078A (en) * | 2013-10-25 | 2014-03-05 | 周良 | Holothurian flavor pickles and preparation method thereof |
-
2016
- 2016-07-29 CN CN201610609631.2A patent/CN107660731A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20130092146A (en) * | 2012-02-10 | 2013-08-20 | 전라남도 곡성군 | Preparation method of melon pickle |
| CN103610133A (en) * | 2013-10-25 | 2014-03-05 | 周洪林 | Shredded-jellyfish nutritious pickles and preparation method thereof |
| CN103610078A (en) * | 2013-10-25 | 2014-03-05 | 周良 | Holothurian flavor pickles and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180206 |
|
| WD01 | Invention patent application deemed withdrawn after publication |