CN108013430A - A kind of cucumber sauce - Google Patents
A kind of cucumber sauce Download PDFInfo
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- CN108013430A CN108013430A CN201610961350.3A CN201610961350A CN108013430A CN 108013430 A CN108013430 A CN 108013430A CN 201610961350 A CN201610961350 A CN 201610961350A CN 108013430 A CN108013430 A CN 108013430A
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- cucumber
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- agaric
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- 235000010799 Cucumis sativus var sativus Nutrition 0.000 title claims abstract description 54
- 235000015067 sauces Nutrition 0.000 title claims abstract description 23
- 244000299906 Cucumis sativus var. sativus Species 0.000 title 1
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 53
- 239000000463 material Substances 0.000 claims abstract description 47
- 230000001954 sterilising effect Effects 0.000 claims abstract description 35
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 34
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 34
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 34
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 34
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 34
- 241000234435 Lilium Species 0.000 claims abstract description 34
- 235000005340 Asparagus officinalis Nutrition 0.000 claims abstract description 31
- 239000003921 oil Substances 0.000 claims abstract description 26
- 235000019198 oils Nutrition 0.000 claims abstract description 26
- 240000002234 Allium sativum Species 0.000 claims abstract description 25
- 244000003416 Asparagus officinalis Species 0.000 claims abstract description 25
- 235000004611 garlic Nutrition 0.000 claims abstract description 25
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 244000068988 Glycine max Species 0.000 claims abstract description 19
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 19
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 19
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 19
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 19
- 235000008397 ginger Nutrition 0.000 claims abstract description 19
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 19
- 239000008159 sesame oil Substances 0.000 claims abstract description 19
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 19
- 239000008158 vegetable oil Substances 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 17
- 238000002360 preparation method Methods 0.000 claims abstract description 15
- 235000013599 spices Nutrition 0.000 claims abstract description 14
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 241000207961 Sesamum Species 0.000 claims description 18
- 241000196324 Embryophyta Species 0.000 claims description 7
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 6
- 241000234427 Asparagus Species 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 230000001007 puffing effect Effects 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 241000287828 Gallus gallus Species 0.000 claims description 4
- 235000013330 chicken meat Nutrition 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims 1
- 239000002352 surface water Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 13
- 235000013305 food Nutrition 0.000 description 10
- 238000001816 cooling Methods 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 4
- 239000005017 polysaccharide Substances 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 238000003756 stirring Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 229930013930 alkaloid Natural products 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- ZPUCINDJVBIVPJ-LJISPDSOSA-N cocaine Chemical compound O([C@H]1C[C@@H]2CC[C@@H](N2C)[C@H]1C(=O)OC)C(=O)C1=CC=CC=C1 ZPUCINDJVBIVPJ-LJISPDSOSA-N 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001228 trophic effect Effects 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
- 235000013343 vitamin Nutrition 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
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
- A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/02—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
-
- 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
The present invention provides a kind of cucumber sauce, it is prepared by the raw material of following parts by weight meter：80 130 parts of cucumber, 5 15 parts of mushroom, 5 15 parts of asparagus, 3 10 parts of agaric, 1 13 parts of lily, 16 parts of Chinese yam, 27 parts of fermented soya bean, 13 parts of garlic, 26 parts of ginger, 14 parts of sesame, 0.5 2 parts of Chinese prickly ash, 5 15 parts of vegetable oil, 14 parts of sesame oil, 3 12 parts of salt, 16 parts of flavoring；Its preparation process is：Material cleans, and raw material cutting, microwave bulking, the preparation of flavored oils, spice, once sterilizes, packaging, two-stage sterilization.Product of the present invention is free of preservative, and long shelf-life, nutrition is comprehensive, taste good, has preferable health-care efficacy.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of cucumber sauce.
Background technology
China is the founding country of sauce, and the development of jam product has the history of nearly one thousand years.More typical sauced currently on the market
Product have catsup, thick chilli sauce, caviar etc., are mostly condiment product, identical with most of curing food, in jam product to contain a large amount of foods more
Product additive, product salt is higher, and more foods can cause osmotic pressure in human body to raise, and the inflammatory reaction such as cause " to get angry "；Meanwhile state
Interior jam product considers the taste of product more, but often have ignored the nutritive value and mouthfeel of product.
The content of the invention
In view of the above-mentioned problems, this hair provides the cucumber sauce that a kind of nutritive value is high, has healthcare function.
Technical solution provided by the present invention is as follows.
A kind of cucumber sauce, is prepared by the raw material of following parts by weight meter：80-130 parts of cucumber, 5-15 parts of mushroom, reed
5-15 parts of bamboo shoot, 3-10 parts of agaric, 1-13 parts of lily, 1-6 parts of Chinese yam, 2-7 parts of fermented soya bean, 1-3 parts of garlic, ginger 2-6
Part, 1-4 parts of sesame, 0.5-2 parts of Chinese prickly ash, 5-15 parts of vegetable oil, 1-4 parts of sesame oil, 3-12 parts of salt, flavoring 1-6
Part；Its preparation process is as follows：
(1) material cleans：Cucumber, mushroom, agaric, lily are cleaned, is cleaned after asparagus, Chinese yam peeling, drains surface moisture
It is spare afterwards；
(2) raw material cutting：It is spare by cucumber, asparagus, Chinese yam, mushroom, agaric, the fourth shape that lily cutting is 2-4mm；
(3) microwave bulking：Asparagus after cutting, Chinese yam, mushroom, agaric, lily are mixed with cucumber and mixed thoroughly, is placed in micro-wave oven
In, adjustment microwave dose is 0.5-1.5 kw/kg, and microwave treatment 10-30 min, make material completely puffing；
(4) preparation of flavored oils：It is 80-120 DEG C by plant rusting to temperature, the garlic cut into slices after peeling is cleaned, ginger
It is added to Chinese prickly ash in vegetable oil, fries to the golden yellow rear filtering of garlic pieces, collect oil strain, obtain flavored oils, it is spare；
(5) spice：Toward step（3）Flavored oils, fermented soya bean, salt, sesame oil, sesame, flavoring are added in obtained material, is stirred
Mix uniformly；The flavoring is monosodium glutamate, one or more of mixtures in chickens' extract, five-spice powder；
(6) once sterilize：Material after spice is transferred in micro-wave oven, adjustment microwave dose is 0.01-0.75kw/kg,
Control material thickness is 3-10cm, microwave treatment 15-30min, carries out first time sterilizing；
(7) pack：Material after once sterilizing is fitted into vial, is sealed；
(8) two-stage sterilization：Material after packaging is carried out second to sterilize, 110-130 DEG C of sterilising temp, sterilization time 15-
40min, up to cucumber sauce.
One of preferably, which be prepared by the raw material of following parts by weight meter：Cucumber 90-120
Part, 7-13 parts of mushroom, 8-11 parts of asparagus, 5-8 parts of agaric, 3-10 parts of lily, 2-5 parts of Chinese yam, 3-6 parts of fermented soya bean, garlic
1.5-2.5 parts, 3-5 parts of ginger, 2-3 parts of sesame, 1-1.5 parts of Chinese prickly ash, 6-13 parts of vegetable oil, 1-3 parts of sesame oil, salt
5-10 parts, 2-5 parts of flavoring.
Preferably two, which be prepared by the raw material of following parts by weight meter：Cucumber 100-110
Part, 9-10 parts of mushroom, 9-10 parts of asparagus, 6-7 parts of agaric, 5-8 parts of lily, 3-4 parts of Chinese yam, 4-5 parts of fermented soya bean, garlic
1.5-2.0 parts, 3-4 parts of ginger, 2-3 parts of sesame, 1-1.5 parts of Chinese prickly ash, 8-10 parts of vegetable oil, 1-2 parts of sesame oil, salt
7-8 parts, 3-4 parts of flavoring.
Preferably three, which be prepared by the raw material of following parts by weight meter：115 parts of cucumber,
9.5 parts of mushroom, 9.5 parts of asparagus, 6.5 parts of agaric, 7 parts of lily, 3.5 parts of Chinese yam, 4.5 parts of fermented soya bean, 1.7 parts of garlic are raw
3.5 parts of ginger, 2.5 parts of sesame, 1.5 parts of Chinese prickly ash, 9 parts of vegetable oil, 1.5 parts of sesame oil, 7.5 parts of salt, flavoring 3.5
Part.
Beneficial effects of the present invention.
1 without preservative, long shelf-life：Product of the present invention is combined using microwave disinfection with high-temperature sterilization, is being produced
During do not add preservative, product is first used into the prolonged microwave sterilization of low dosage before filling so that microwave penetration is to whole
A food product layer, can effectively kill the microorganism of food product；Filling is the food security for avoiding container filling and equipment belt afterwards
Risk, carries out two-stage sterilization after filling, can kill microorganism that may be present in food product and packing container so that product
With the longer shelf-life.
2 nutrition are comprehensive, taste good：Cucumber is rich in essential amino acid, flavones, polysaccharide isoreactivity material, also rich in oil
The polyunsaturated fatty acids such as acid, linoleic acid, and balanced fatty acid proportion；Chinese yam is rich in mucilaginous substance and polysaccharide isoreactivity component；It is fragrant
Mushroom and agaric are rich in dietary fiber, vitamin, mineral matter, amino acid and polysaccharide；Lily is rich in components such as mucilaginous substance, alkaloids；
It is primary raw material that the present invention, which selects cucumber, be equipped with a variety of high-grade plant food materials preparations such as mushroom, asparagus, agaric, lily, Chinese yam and
Into trophic structure is comprehensive, and meals composition collocation is reasonable, and raw material seasons sterilizing again after microwave bulking, overcomes general fruit
The defects of seed sauce mouthfeel is poor.
3 have preferable health-care efficacy：Cucumber is rich in Flavonoid substances, and mushroom, agaric, lily, Chinese yam belong to medicine
Homology food materials are eaten, rich in various bioactivators such as polysaccharide, enzyme, alkaloid and dietary fibers, impart this hair above
Bright product promotes intestines peristalsis, improves the health-care efficacy of immunity etc..
Embodiment
The present invention is done with reference to specific embodiment to illustrate, but the invention is not restricted to following embodiments.
Embodiment 1
Weigh stock：
Weigh 80 parts of cucumber, 5 parts of mushroom, 5 parts of asparagus, 3 parts of agaric, 1 part of lily, 1 part of Chinese yam, 2 parts of fermented soya bean, garlic 1
Part, 2 parts of ginger, 1 part of sesame, 0.5 part of Chinese prickly ash, 5 parts of vegetable oil, 1 part of sesame oil, 3 parts of salt, 3 parts of five-spice powder, point
It is not spare；
Preparation flow：
(1) material cleans：Cucumber, mushroom, agaric, lily are cleaned, is cleaned after asparagus, Chinese yam peeling, drains surface moisture
It is spare afterwards；
(2) raw material cutting：It is spare by cucumber, asparagus, Chinese yam, mushroom, agaric, the fourth shape that lily cutting is 2-4mm；
(3) microwave bulking：Asparagus after cutting, Chinese yam, mushroom, agaric, lily are mixed with cucumber and mixed thoroughly, is placed in micro-wave oven
In, adjustment microwave dose is 0.5 kw/kg, and 30 min of microwave treatment, makes material completely puffing, spare after its natural cooling；
(4) preparation of flavored oils：It is 80-120 DEG C by plant rusting to temperature, the garlic cut into slices after peeling is cleaned, ginger
It is added to Chinese prickly ash in vegetable oil, fries to the golden yellow rear filtering of garlic pieces, collect oil strain, obtain flavored oils, it is spare；
(5) spice：Toward step（3）Flavored oils, fermented soya bean, salt, sesame oil, sesame, five-spice powder are added in obtained material, is stirred
Mix uniformly；
(6) once sterilize：Material after spice is transferred in micro-wave oven, adjustment microwave dose is 0.01 kw/kg, control
Material thickness is 3 cm, 30 min of microwave treatment, carries out first time sterilizing；
(7) pack：Material after once sterilizing is fitted into vial, is sealed；
(8) two-stage sterilization：Material after packaging is carried out second to sterilize, 110 DEG C, sterilization time 40min of sterilising temp,
Up to cucumber sauce；The nutrition and health care cucumber sauce produced meets the requirement of standard NY/T 413-2009.
Embodiment 2
Weigh stock：
Weigh 115 parts of cucumber, 9.5 parts of mushroom, 9.5 parts of asparagus, 6.5 parts of agaric, 7 parts of lily, 3.5 parts of Chinese yam, fermented soya bean
4.5 parts, 1.7 parts of garlic, 3.5 parts of ginger, 2.5 parts of sesame, 1.5 parts of Chinese prickly ash, 9 parts of vegetable oil, 1.5 parts of sesame oil, food
7.5 parts of salt, 1 part of monosodium glutamate are spare respectively；
Preparation flow：
(1) material cleans：Cucumber, mushroom, agaric, lily are cleaned, is cleaned after asparagus, Chinese yam peeling, drains surface moisture
It is spare afterwards；
(2) raw material cutting：It is spare by cucumber, asparagus, Chinese yam, mushroom, agaric, the fourth shape that lily cutting is 2-4mm；
(3) microwave bulking：Asparagus after cutting, Chinese yam, mushroom, agaric, lily are mixed with cucumber and mixed thoroughly, is placed in micro-wave oven
In, adjustment microwave dose is 1.5 kw/kg, and 10 min of microwave treatment, makes material completely puffing, spare after its natural cooling；
(4) preparation of flavored oils：It is 80-120 DEG C by plant rusting to temperature, the garlic cut into slices after peeling is cleaned, ginger
It is added to Chinese prickly ash in vegetable oil, fries to the golden yellow rear filtering of garlic pieces, collect oil strain, obtain flavored oils, it is spare；
(5) spice：Toward step（3）Flavored oils, fermented soya bean, salt, sesame oil, sesame, monosodium glutamate, stirring are added in obtained material
Uniformly, it is spare；
(6) once sterilize：Material after spice is transferred in micro-wave oven, adjustment microwave dose is 0.075 kw/kg, control
Material thickness is 10 cm, 20 min of microwave treatment, carries out first time sterilizing；
(7) pack：Material after once sterilizing is fitted into vial, is sealed；
(8) two-stage sterilization：Material after packaging is carried out second to sterilize, 130 DEG C, sterilization time 15min of sterilising temp,
Up to cucumber sauce；The nutrition and health care cucumber sauce produced meets the requirement of standard NY/T 413-2009.
Embodiment 3
Weigh stock：
Weigh 130 parts of cucumber, 15 parts of mushroom, 15 parts of asparagus, 10 parts of agaric, 13 parts of lily, 6 parts of Chinese yam, fermented soya bean 7
Part, 3 parts of garlic, 6 parts of ginger, 4 parts of sesame, 2 parts of Chinese prickly ash, 15 parts of vegetable oil, 4 parts of sesame oil, 12 parts of salt, monosodium glutamate
1.5 parts, 4 parts of five-spice powder is spare respectively；
Preparation flow：
(1) material cleans：Cucumber, mushroom, agaric, lily are cleaned, is cleaned after asparagus, Chinese yam peeling, drains surface moisture
It is spare afterwards；
(2) raw material cutting：It is spare by cucumber, asparagus, Chinese yam, mushroom, agaric, the fourth shape that lily cutting is 2-4mm；
(3) microwave bulking：Asparagus after cutting, Chinese yam, mushroom, agaric, lily are mixed with cucumber and mixed thoroughly, is placed in micro-wave oven
In, adjustment microwave dose is 1.0 kw/kg, and 15 min of microwave treatment, makes material completely puffing, spare after its natural cooling；
(4) preparation of flavored oils：It is 80-120 DEG C by plant rusting to temperature, the garlic cut into slices after peeling is cleaned, ginger
It is added to Chinese prickly ash in vegetable oil, fries to the golden yellow rear filtering of garlic pieces, collect oil strain, obtain flavored oils, it is spare；
(5) spice：Toward step（3）Obtain adding flavored oils, fermented soya bean, salt, sesame oil, sesame, monosodium glutamate, spices in material
Powder, stirs evenly；
(6) once sterilize：Material after spice is transferred in micro-wave oven, adjustment microwave dose is 0.05 kw/kg, control
Material thickness is 5 cm, microwave treatment 15min, carries out first time sterilizing；
(7) pack：Material after once sterilizing is fitted into vial, is sealed；
(8) two-stage sterilization：Material after packaging is carried out second to sterilize, 121 DEG C, sterilization time 20min of sterilising temp,
Up to cucumber sauce；The nutrition and health care cucumber sauce produced meets the requirement of standard NY/T 413-2009.
Embodiment 4
Weigh stock：
Weigh 100 parts of cucumber, 12 parts of mushroom, 10 parts of asparagus, 8 parts of agaric, 6 parts of lily, 4 parts of Chinese yam, 5 parts of fermented soya bean,
2 parts of garlic, 5 parts of ginger, 3 parts of sesame, 1 part of Chinese prickly ash, 10 parts of vegetable oil, 3 parts of sesame oil, 8 parts of salt, 3 parts of chickens' extract,
It is spare respectively；
Preparation flow：
(1) material cleans：Cucumber, mushroom, agaric, lily are cleaned, is cleaned after asparagus, Chinese yam peeling, drains surface moisture
It is spare afterwards；
(2) raw material cutting：It is spare by cucumber, asparagus, Chinese yam, mushroom, agaric, the fourth shape that lily cutting is 2-4mm；
(3) microwave bulking：Asparagus after cutting, Chinese yam, mushroom, agaric, lily are mixed with cucumber and mixed thoroughly, is placed in micro-wave oven
In, adjustment microwave dose is 0.5 kw/kg, and 30 min of microwave treatment, makes material completely puffing, spare after its natural cooling；
(4) preparation of flavored oils：It is 80-120 DEG C by plant rusting to temperature, the garlic cut into slices after peeling is cleaned, ginger
It is added to Chinese prickly ash in vegetable oil, fries to the golden yellow rear filtering of garlic pieces, collect oil strain, obtain flavored oils, it is spare；
(5) spice：Toward step（3）Flavored oils, fermented soya bean, salt, sesame oil, sesame, chickens' extract, stirring are added in obtained material
Uniformly；
(6) once sterilize：Material after spice is transferred in micro-wave oven, adjustment microwave dose is 0.01 kw/kg, control
Material thickness is 3 cm, 15 min of microwave treatment, carries out first time sterilizing；
(7) pack：Material after once sterilizing is fitted into vial, is sealed；
(8) two-stage sterilization：Material after packaging is carried out second to sterilize, 130 DEG C, sterilization time 15min of sterilising temp,
Up to cucumber sauce；The nutrition and health care cucumber sauce produced meets the requirement of standard NY/T 413-2009.
Claims (4)
1. a kind of cucumber sauce, it is characterised in that be prepared by the raw material of following parts by weight meter：80-130 parts of cucumber, mushroom
5-15 parts, 5-15 parts of asparagus, 3-10 parts of agaric, 1-13 parts of lily, 1-6 parts of Chinese yam, 2-7 parts of fermented soya bean, 1-3 parts of garlic,
2-6 parts of ginger, 1-4 parts of sesame, 0.5-2 parts of Chinese prickly ash, 5-15 parts of vegetable oil, 1-4 parts of sesame oil, 3-12 parts of salt, seasoning
1-6 parts of material；Its preparation process is as follows：
(1) material cleans：Cucumber, mushroom, agaric, lily are cleaned, asparagus, Chinese yam are cleaned after peeling, and drain surface water afterwards
It is spare after point；
(2) raw material cutting：It is spare by, cucumber, asparagus, Chinese yam, mushroom, agaric, the fourth shape that lily cutting is 2-4mm；
(3) microwave bulking：Asparagus after cutting, Chinese yam, mushroom, agaric, lily are mixed with cucumber and mixed thoroughly, is placed in micro-wave oven
In, adjustment microwave dose is 0.5-1.5kw/kg, and microwave treatment 10-30min, makes material completely puffing；
(4) preparation of flavored oils：By plant rusting to temperature be 80-120 DEG C, by the garlic cut into slices after peeled wash, ginger with
Chinese prickly ash is added in vegetable oil, is fried to the golden yellow rear filtering of garlic pieces, is collected oil strain, obtain flavored oils, spare；
(5) spice：Flavored oils, fermented soya bean, salt, sesame oil, sesame, flavoring are added in the material obtained toward step (3), is stirred
Mix uniformly；The flavoring is monosodium glutamate, one or more of mixtures in chickens' extract, five-spice powder；
(6) once sterilize：Material after spice is transferred in micro-wave oven, adjustment microwave dose is 0.01-0.75kw/kg, control
Material thickness processed is 3-10cm, microwave treatment 15-30min, carries out first time sterilizing；
(7) pack：Material after once sterilizing is fitted into vial, is sealed；
(8) two-stage sterilization：Material after packaging is carried out second to sterilize, 110-130 DEG C of sterilising temp, sterilization time
15-40min, up to cucumber sauce.
2. a kind of cucumber sauce as described in claim 1, it is characterised in that be prepared by the raw material of following parts by weight meter：
90-120 parts of cucumber, 7-13 parts of mushroom, 8-11 parts of asparagus, 5-8 parts of agaric, 3-10 parts of lily, 2-5 parts of Chinese yam, fermented soya bean
3-6 parts, 1.5-2.5 parts of garlic, 3-5 parts of ginger, 2-3 parts of sesame, 1-1.5 parts of Chinese prickly ash, 6-13 parts of vegetable oil, sesame oil
1-3 parts, 5-10 parts of salt, 2-5 parts of flavoring.
3. a kind of cucumber sauce as described in claim 1, it is characterised in that be prepared by the raw material of following parts by weight meter：
100-110 parts of cucumber, 9-10 parts of mushroom, 9-10 parts of asparagus, 6-7 parts of agaric, 5-8 parts of lily, 3-4 parts of Chinese yam, fermented soya bean
4-5 parts, 1.5-2.0 parts of garlic, 3-4 parts of ginger, 2-3 parts of sesame, 1-1.5 parts of Chinese prickly ash, 8-10 parts of vegetable oil, sesame oil
1-2 parts, 7-8 parts of salt, 3-4 parts of flavoring.
4. a kind of cucumber sauce as described in claim 1, it is characterised in that be prepared by the raw material of following parts by weight meter：
115 parts of cucumber, 9.5 parts of mushroom, 9.5 parts of asparagus, 6.5 parts of agaric, 7 parts of lily, 3.5 parts of Chinese yam, 4.5 parts of fermented soya bean, greatly
1.7 parts of garlic, 3.5 parts of ginger, 2.5 parts of sesame, 1.5 parts of Chinese prickly ash, 9 parts of vegetable oil, 1.5 parts of sesame oil, 7.5 parts of salt,
3.5 parts of flavoring.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610961350.3A CN108013430A (en) | 2016-11-04 | 2016-11-04 | A kind of cucumber sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610961350.3A CN108013430A (en) | 2016-11-04 | 2016-11-04 | A kind of cucumber sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108013430A true CN108013430A (en) | 2018-05-11 |
Family
ID=62084182
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610961350.3A Withdrawn CN108013430A (en) | 2016-11-04 | 2016-11-04 | A kind of cucumber sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108013430A (en) |
-
2016
- 2016-11-04 CN CN201610961350.3A patent/CN108013430A/en not_active Withdrawn
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