CN108077900A - A kind of sauce with sweet and sour flavor and preparation method thereof - Google Patents
A kind of sauce with sweet and sour flavor and preparation method thereof Download PDFInfo
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- CN108077900A CN108077900A CN201810133922.8A CN201810133922A CN108077900A CN 108077900 A CN108077900 A CN 108077900A CN 201810133922 A CN201810133922 A CN 201810133922A CN 108077900 A CN108077900 A CN 108077900A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 66
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title claims abstract description 46
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 44
- 235000019634 flavors Nutrition 0.000 title claims abstract description 44
- 241000251468 Actinopterygii Species 0.000 claims abstract description 87
- 239000000284 extract Substances 0.000 claims abstract description 69
- 244000269722 Thea sinensis Species 0.000 claims abstract description 49
- 210000004712 air sac Anatomy 0.000 claims abstract description 48
- 240000002943 Elettaria cardamomum Species 0.000 claims abstract description 34
- 244000246386 Mentha pulegium Species 0.000 claims abstract description 34
- 235000016257 Mentha pulegium Nutrition 0.000 claims abstract description 34
- 235000004357 Mentha x piperita Nutrition 0.000 claims abstract description 34
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 34
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 34
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 34
- 235000020279 black tea Nutrition 0.000 claims abstract description 34
- 235000005300 cardamomo Nutrition 0.000 claims abstract description 34
- 235000001050 hortel pimenta Nutrition 0.000 claims abstract description 34
- 240000002503 Vitis amurensis Species 0.000 claims abstract description 32
- 239000012530 fluid Substances 0.000 claims abstract description 28
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 27
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 27
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 27
- 235000021014 blueberries Nutrition 0.000 claims abstract description 27
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 27
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- 241000222481 Schizophyllum commune Species 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 51
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 49
- 244000001632 Acorus gramineus Species 0.000 claims description 44
- 235000013073 Acorus gramineus Nutrition 0.000 claims description 44
- 238000000605 extraction Methods 0.000 claims description 43
- 235000019441 ethanol Nutrition 0.000 claims description 28
- 239000000203 mixture Substances 0.000 claims description 28
- 238000000926 separation method Methods 0.000 claims description 23
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 18
- 238000001256 steam distillation Methods 0.000 claims description 15
- 235000013616 tea Nutrition 0.000 claims description 15
- 239000000706 filtrate Substances 0.000 claims description 14
- 238000001914 filtration Methods 0.000 claims description 14
- 239000002244 precipitate Substances 0.000 claims description 14
- 239000002002 slurry Substances 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 9
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 8
- 239000001569 carbon dioxide Substances 0.000 claims description 8
- 230000006837 decompression Effects 0.000 claims description 8
- 108091005804 Peptidases Proteins 0.000 claims description 7
- 239000004365 Protease Substances 0.000 claims description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 7
- 239000003513 alkali Substances 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 7
- 238000001802 infusion Methods 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 235000012054 meals Nutrition 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 238000004064 recycling Methods 0.000 claims description 7
- 238000012360 testing method Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 3
- 229910002090 carbon oxide Inorganic materials 0.000 claims description 2
- 238000007781 pre-processing Methods 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 claims 1
- 230000004438 eyesight Effects 0.000 abstract description 9
- 210000000936 intestine Anatomy 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 description 6
- 241000233866 Fungi Species 0.000 description 5
- 239000012141 concentrate Substances 0.000 description 5
- 239000006228 supernatant Substances 0.000 description 5
- 244000205574 Acorus calamus Species 0.000 description 4
- 235000011996 Calamus deerratus Nutrition 0.000 description 4
- 210000004556 brain Anatomy 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000004575 stone Substances 0.000 description 4
- 235000019789 appetite Nutrition 0.000 description 3
- 230000036528 appetite Effects 0.000 description 3
- 201000006549 dyspepsia Diseases 0.000 description 3
- 230000002708 enhancing effect Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 241000219095 Vitis Species 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000003750 conditioning effect Effects 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
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- 230000007177 brain activity Effects 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000008242 dietary patterns Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000004508 fractional distillation Methods 0.000 description 1
- 230000013011 mating Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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- 230000000050 nutritive effect Effects 0.000 description 1
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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
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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 relates to food processing technology field, especially a kind of sauce with sweet and sour flavor and preparation method thereof.This kind of sauce with sweet and sour flavor is mainly made of the raw material of following parts by weight：100 150 parts of the flesh of fish, 10 20 parts of fish scale, 400 500 parts of sweet fermented flour sauce, 2 10 parts of schizophyllum commune, 58 parts of tsaoko, 35 parts of cardamom, 28 parts of peppermint, 13 parts of pueraria lobata, 26 parts of fragile blueberry fruit, 56 parts of V. amurensis, 20 30 parts of black tea extract, 10 15 parts of Rhizoma Acori Graminei extract, 15 18 parts of air bladder extract.A kind of sauce with sweet and sour flavor of the present invention helps to improve teenager's memory of 10 20 years old age bracket, improving eyesight is refreshed oneself, fluid dryness, coordinating intestines and stomach and resistance building, clean taste, delicious flavour.
Description
Technical field
The present invention relates to food processing technology field, especially a kind of sauce with sweet and sour flavor and preparation method thereof.
Background technology
Through common brain thinking for brain, such as machine run, fatigue can be shortly generated, nervous learning life is normal
Many blue or green few faces is often made to feel to feel dizzy, are lost the appetite, eye is fatigued, general weakness, decrease of memory.To protect teenager
Brain activity is held, supplements brain nutrition, most healthy mode is by normal diet regimen nutritional ingredient, as long as rationally taking
With eating patterns, it is aided with hair conditioning component, forms the eating habit of science, it becomes possible to ensures the nutrition needed for brain.Sauce exists
There is long history in China, is chiefly used in dish-cooking, increases the color, smell and taste of dish, promotes appetite.It is current market sales of
Sauce taste is numerous, but it only has single seasoning function, does not possess brain-tonifying healthcare effect, has been unable to meet consumer increasingly
The demand of growth.
The content of the invention
It is an object of the invention to provide a kind of sauces with sweet and sour flavor and preparation method thereof, overcome sauce function list in the prior art
One deficiency is aided with hair conditioning ingredient in sauce, effectively facilitates teenager's memory, and improving eyesight is refreshed oneself, coordinating intestines and stomach.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of sauce with sweet and sour flavor, is mainly made of the raw material of following parts by weight：100-150 parts of the flesh of fish, 10-20 parts of fish scale, sweet fermented flour sauce
400-500 parts, 2-10 parts of schizophyllum commune, 5-8 parts of tsaoko, 3-5 parts of cardamom, 2-8 parts of peppermint, 1-3 parts of pueraria lobata, 2-6 parts of fragile blueberry fruit, mountain
5-6 parts of grape, 20-30 parts of black tea extract, 10-15 parts of Rhizoma Acori Graminei extract, 15-18 parts of air bladder extract.
Preferably, the sauce with sweet and sour flavor is mainly made of the raw material of following parts by weight：130 parts of the flesh of fish, 15 parts of fish scale, sweet tea face
460 parts of sauce, 5 parts of schizophyllum commune, 6 parts of tsaoko, 4 parts of cardamom, 4 parts of peppermint, 2 parts of pueraria lobata, 4 parts of fragile blueberry fruit, 5 parts of V. amurensis, black tea carry
Take 25 parts of object, 12 parts of Rhizoma Acori Graminei extract, 17 parts of air bladder extract.
A kind of preparation method of sauce with sweet and sour flavor, mainly includes the following steps that：
（1）The preparation of black tea extract
The black tea of predetermined weight number is taken, is crushed, crosses 40-60 mesh sieves, blackens 18-20 times of water of tea total weight, impregnates 2-3h,
It decocts 1-4 time, when each 1-3 is small, filters, merging filtrate, filtrate decompression is concentrated into the medicinal extract of relative density 1.1-1.2, the phase
It is testing result at 60 c to density, it is 60-90% to add in ethyl alcohol to alcohol content（v/v）, when standing 24 is small, take
Clear liquid, recycling ethyl alcohol are spare to concentration；
（2）The preparation of Rhizoma Acori Graminei extract
Take the grass-leaved sweetflag of predetermined weight number, clean, bake it is dry to water content in 2%-5%, the grass-leaved sweetflag after baking is cut into
The section shape of 4cm × 6cm adds in the water of 10-15 times of grass-leaved sweetflag total weight, impregnates 2-3h, is placed in steam distillation device and distills, and steams
Temperature is evaporated for 50-70 DEG C, distills 2-3h, removes impurity, collects distillate, collects grass-leaved sweetflag, grass-leaved sweetflag is baked into drying again
To water content 2%-5%, 0.03-0.05 times of ethyl alcohol for adding in grass-leaved sweetflag weight is made mixture, mixture is imported extraction kettle
In, supercritical carbon dioxide fluid is inputted into extraction kettle, is extracted at extracting pressure 30-60MPa, 20-70 DEG C of extraction temperature
2-3h, the supercritical carbon dioxide fluid dissolved with partial extraction object enter rectifying separation post separation 1-2h, rectifying through pressure reducing valve
Column pressure 10-25MPa, 30-55 DEG C of temperature collect rectifying column bottom precipitate, by the larger partial extraction object of solubility with two
Carbon oxide fluid, which enters through pressure reducing valve in separator, to be separated, separating pressure 15-20MPa, and separation temperature is 30-70 DEG C, separation
Time is 1-3h, collects isolate, and the steam distillation distillate being collected into, rectifying column bottom precipitate and separator are separated
Object merges, spare；
（3）The preparation of air bladder extract
The fresh air bladder of predetermined weight number is taken, is cleaned, 4-5 times of water of air bladder weight is added in, air bladder is worn into pulpous state, to
Alkali protease is added in pulpous state air bladder, 4-5h is digested under the conditions of 50-55 DEG C, separate enzymolysis liquid, concentration is spare；
（4）The pretreatment of fish scale
The fish scale of predetermined weight number is taken, is cleaned, 50-65 DEG C of dry 0.5-1h pulverizes, and crosses 80-100 mesh sieves, spare；
（5）The pretreatment of traditional Chinese medicinal components
Tsaoko, cardamom, peppermint, fragile blueberry fruit, V. amurensis and the pueraria lobata of predetermined weight number are taken, by tsaoko, cardamom, peppermint, black meal
Son, V. amurensis are beaten after cleaning, and pueraria lobata are ground composition, mixing tsaoko, cardamom, peppermint, fragile blueberry fruit, V. amurensis and pueraria lobata add
Enter the water of 5-6 times of said mixture weight, be cooked by slow fire 2-5h, filtering is slagged tap, spare；
（6）The preparation of flesh of fish slurry
The flesh of fish of definite quality number is taken, is cleaned, the water of 5-6 times of flesh of fish weight is added in, regulation weight is added in after slow boiling infusion 1-2h
The schizophyllum commune of number is measured, is rubbed, it is spare；
（7）It is mixed with sauce
The sweet fermented flour sauce of predetermined weight number is taken, adds in step（1）、（2）、（3）、（4）、（5）With（6）In spare material, fully
Be stirred until homogeneous, enter pot, small fire endure to it is thick to get.
Preferably, the step（2）In the preparation process of Rhizoma Acori Graminei extract, it is placed in steam distillation device when distilling,
Vapo(u)rizing temperature is 55-60 DEG C；During extraction, 2-3h is extracted at extracting pressure 35-55MPa, 30-60 DEG C of extraction temperature；It is dissolved with
The supercritical carbon dioxide fluid of partial extraction object enters rectifying separation post separation 1-2h, rectifying column pressure 15- through pressure reducing valve
20MPa, 40-50 DEG C of temperature；The larger partial extraction object of solubility enters in separator through pressure reducing valve with CO 2 fluid and divides
From separating pressure 15-20MPa, separation temperature is 40-65 DEG C, disengaging time 1-3h.
Preferably, the step（5）In the preprocessing process of traditional Chinese medicinal components, tsaoko, cardamom, peppermint, fragile blueberry fruit, mountain are added in
The water of 5.5 times of grape and pueraria lobata total weight, is cooked by slow fire 3h, and filtering is slagged tap, spare.
Preferably, the black tea is Guangxi Wuzhou Liu Bao tea.
Preferably, the flesh of fish is the ocean fish flesh of fish.
Preferably, the fish scale is deep-sea fish fish scale.
The beneficial effects of the invention are as follows：Compared with prior art, a kind of sauce with sweet and sour flavor of the invention and preparation method thereof tool
There is following advantageous effect：（1）A kind of sauce clean taste with sweet and sour flavor of the present invention, delicious flavour, wherein the main component added is such as
The flesh of fish, deep-sea fish scale, black tea extract, Rhizoma Acori Graminei extract, air bladder extract etc. complement each other, and not only increase the present invention's
Nutritive value, and teenager's memory with 10-20 Sui age bracket of raising, improving eyesight are refreshed oneself, coordinating intestines and stomach and enhancing are resisted
The effect of power；（2）The present invention a kind of sauce with sweet and sour flavor in also added a small amount of tsaoko, cardamom, peppermint, fragile blueberry fruit, V. amurensis and
Pueraria lobata, and main component mating reaction of the present invention promote intelligence development of the present invention, improving eyesight, expelling pathogenic factors from muscles and skin, the effect of whetting the appetite, and promote sauce
The salubrious mellow sense of taste；（3）A kind of sauce preparation method with sweet and sour flavor of the present invention is determined through experimentation ripe process route,
And black tea extract, Rhizoma Acori Graminei extract and air bladder extract are obtained with this, make in black tea, grass-leaved sweetflag and air bladder beneficial into
Divide and be fully utilized.
Specific embodiment
Embodiment 1
A kind of sauce with sweet and sour flavor, is mainly made of the raw material of following parts by weight：100 parts of the flesh of fish, 10 portions of fish scale, are split 400 parts of sweet fermented flour sauce
3 parts of gill fungus, 5 parts of tsaoko, 3 parts of cardamom, 8 parts of peppermint, 1 part of pueraria lobata, 2 parts of fragile blueberry fruit, 6 parts of V. amurensis, 20 parts of black tea extract, stone
15 parts of calamus extract, 18 parts of air bladder extract.The black tea is Guangxi Wuzhou Liu Bao tea；The flesh of fish is the ocean fish flesh of fish；Institute
Fish scale is stated as deep-sea fish fish scale.
A kind of preparation method of sauce with sweet and sour flavor of the present embodiment, mainly includes the following steps that：
（1）The preparation of black tea extract
The black tea of predetermined weight number is taken, is crushed, crosses 60 mesh sieves, blackens 18 times of water of tea total weight, impregnates 2h, is decocted 3 times,
Every time 2 it is small when, filtration, merging filtrate, filtrate decompression is concentrated into the medicinal extract of relative density 1.2, which is Celsius 60
Testing result under degree, it is 70% to add in ethyl alcohol to alcohol content（v/v）, when standing 24 is small, supernatant is taken, recycling ethyl alcohol extremely concentrates,
It is spare；
（2）The preparation of Rhizoma Acori Graminei extract
The grass-leaved sweetflag of predetermined weight number is taken, is cleaned, drying is baked to water content 5%, the grass-leaved sweetflag after baking is cut into 4cm
The section shape of × 6cm adds in the water of 10 times of grass-leaved sweetflag total weight, impregnates 2h, is placed in steam distillation device and distills, vapo(u)rizing temperature is
50 DEG C, 3h is distilled, removes impurity, collects distillate, collects grass-leaved sweetflag, grass-leaved sweetflag is baked to drying again to water content 5%, is added
Mixture is made in 0.05 times of ethyl alcohol for entering grass-leaved sweetflag weight, and mixture is imported in extraction kettle, and super face is inputted into extraction kettle
Boundary's CO 2 fluid extracts 3h, dissolved with the overcritical of partial extraction object at extracting pressure 60MPa, 70 DEG C of extraction temperature
CO 2 fluid enters rectifying through pressure reducing valve and separates post separation 2h, rectifying column pressure 10MPa, and temperature 50 C collects rectifying column
The larger partial extraction object of solubility with CO 2 fluid is entered through pressure reducing valve in separator and separated by bottom precipitate, point
Tripping power is 20MPa, and separation temperature is 55 DEG C, disengaging time 2h, collects isolate, the steam distillation being collected into is distillated
Object, rectifying column bottom precipitate and separator isolate merge, spare；
（3）The preparation of air bladder extract
The fresh air bladder of predetermined weight number is taken, is cleaned, 5 times of water of air bladder weight is added in, air bladder is worn into pulpous state, to pulpous state
Alkali protease is added in air bladder, 4h is digested under the conditions of 55 DEG C, separate enzymolysis liquid, concentration is spare；
（4）The pretreatment of fish scale
The fish scale of predetermined weight number is taken, is cleaned, 60 DEG C of dry 1h pulverize, and cross 80 mesh sieves, spare；
（5）The pretreatment of traditional Chinese medicinal components
Tsaoko, cardamom, peppermint, fragile blueberry fruit, V. amurensis and the pueraria lobata of predetermined weight number are taken, by tsaoko, cardamom, peppermint, black meal
Son, V. amurensis are beaten after cleaning, and pueraria lobata are ground composition, mixing tsaoko, cardamom, peppermint, fragile blueberry fruit, V. amurensis and pueraria lobata add
Enter the water of 5 times of said mixture weight, be cooked by slow fire 3h, filtering is slagged tap, spare；
（6）The preparation of flesh of fish slurry
The flesh of fish of definite quality number is taken, is cleaned, the water of 5 times of flesh of fish weight is added in, predetermined weight part is added in after slow boiling infusion 2h
Several schizophyllum communes rubs, spare；
（7）It is mixed with sauce
The sweet fermented flour sauce of predetermined weight number is taken, adds in step（1）、（2）、（3）、（4）、（5）With（6）In spare material, fully
Be stirred until homogeneous, enter pot, small fire endure to it is thick to get.
Sauce clean taste with sweet and sour flavor made from the present embodiment, delicious flavour are suitble to use during all groups' dish-cooking, especially
It is suitble to 10-20 Sui teenager to eat in early morning, can effectively improve memory, protect eyesight, refresh the mind, appetite-stimulating and indigestion-relieving and
Resistance building.
Embodiment 2
A kind of sauce with sweet and sour flavor, is mainly made of the raw material of following parts by weight：130 parts of the flesh of fish, 15 portions of fish scale, are split 460 parts of sweet fermented flour sauce
5 parts of gill fungus, 6 parts of tsaoko, 4 parts of cardamom, 4 parts of peppermint, 2 parts of pueraria lobata, 4 parts of fragile blueberry fruit, 5 parts of V. amurensis, 25 parts of black tea extract, stone
12 parts of calamus extract, 17 parts of air bladder extract.The black tea is Guangxi Wuzhou Liu Bao tea；The flesh of fish is the ocean fish flesh of fish；Institute
Fish scale is stated as deep-sea fish fish scale.
A kind of preparation method of sauce with sweet and sour flavor of the present embodiment, mainly includes the following steps that：
（1）The preparation of black tea extract
The black tea of predetermined weight number is taken, is crushed, crosses 50 mesh sieves, blackens 19 times of water of tea total weight, impregnates 2h, is decocted 3 times,
Every time 3 it is small when, filtration, merging filtrate, filtrate decompression is concentrated into the medicinal extract of relative density 1.1, which is Celsius 60
Testing result under degree, it is 80% to add in ethyl alcohol to alcohol content（v/v）, when standing 24 is small, supernatant is taken, recycling ethyl alcohol extremely concentrates,
It is spare；
（2）The preparation of Rhizoma Acori Graminei extract
The grass-leaved sweetflag of predetermined weight number is taken, is cleaned, drying is baked to water content 4%, the grass-leaved sweetflag after baking is cut into 4cm
The section shape of × 6cm adds in the water of 12 times of grass-leaved sweetflag total weight, impregnates 2.5h, is placed in steam distillation device and distills, vapo(u)rizing temperature
For 60 DEG C, distill 2h, remove impurity, collect distillate, collect grass-leaved sweetflag, grass-leaved sweetflag is baked again it is dry to water content 4%,
Mixture is made in 0.05 times of ethyl alcohol for adding in grass-leaved sweetflag weight, and mixture is imported in extraction kettle, is inputted into extraction kettle super
Critical carbon dioxide fluid extracts 3h at extracting pressure 50MPa, 55 DEG C of extraction temperature, and super dissolved with partial extraction object faces
Boundary's CO 2 fluid enters rectifying through pressure reducing valve and separates post separation 2h, rectifying column pressure 20MPa, and temperature 50 C collects rectifying
The larger partial extraction object of solubility with CO 2 fluid is entered through pressure reducing valve in separator and separated by column bottom precipitate,
Separating pressure is 20MPa, and separation temperature is 65 DEG C, disengaging time 2h, collects isolate, the steam distillation being collected into is evaporated
Go out object, rectifying column bottom precipitate and separator isolate to merge, it is spare；
（3）The preparation of air bladder extract
The fresh air bladder of predetermined weight number is taken, is cleaned, 5 times of water of air bladder weight is added in, air bladder is worn into pulpous state, to pulpous state
Alkali protease is added in air bladder, 4h is digested under the conditions of 50 DEG C, separate enzymolysis liquid, concentration is spare；
（4）The pretreatment of fish scale
The fish scale of predetermined weight number is taken, is cleaned, 65 DEG C of dry 0.5h pulverize, and cross 100 mesh sieves, spare；
（5）The pretreatment of traditional Chinese medicinal components
Tsaoko, cardamom, peppermint, fragile blueberry fruit, V. amurensis and the pueraria lobata of predetermined weight number are taken, by tsaoko, cardamom, peppermint, black meal
Son, V. amurensis are beaten after cleaning, and pueraria lobata are ground composition, mixing tsaoko, cardamom, peppermint, fragile blueberry fruit, V. amurensis and pueraria lobata add
Enter the water of 5.5 times of said mixture weight, be cooked by slow fire 3h, filtering is slagged tap, spare；
（6）The preparation of flesh of fish slurry
The flesh of fish of definite quality number is taken, is cleaned, the water of 5 times of flesh of fish weight is added in, predetermined weight part is added in after slow boiling infusion 1h
Several schizophyllum communes rubs, spare；
（7）It is mixed with sauce
The sweet fermented flour sauce of predetermined weight number is taken, adds in step（1）、（2）、（3）、（4）、（5）With（6）In spare material, fully
Be stirred until homogeneous, enter pot, small fire endure to it is thick to get.
Sauce clean taste with sweet and sour flavor made from the present embodiment, delicious flavour are suitble to use during all groups' dish-cooking, especially
It is suitble to the teenager of 10-20 Sui to eat at noon, can effectively improve memory, fatigue-relieving, improving eyesight, appetite-stimulating and indigestion-relieving and enhancing
Resistance.
Embodiment 3
A kind of sauce with sweet and sour flavor, is mainly made of the raw material of following parts by weight：150 parts of the flesh of fish, 20 portions of fish scale, are split 500 parts of sweet fermented flour sauce
10 parts of gill fungus, 7 parts of tsaoko, 5 parts of cardamom, 2 parts of peppermint, 3 parts of pueraria lobata, 6 parts of fragile blueberry fruit, 6 parts of V. amurensis, 30 parts of black tea extract,
10 parts of Rhizoma Acori Graminei extract, 15 parts of air bladder extract.The black tea is Guangxi Wuzhou Liu Bao tea；The flesh of fish is the ocean fish flesh of fish；
The fish scale is deep-sea fish fish scale.
A kind of preparation method of sauce with sweet and sour flavor of the present embodiment, mainly includes the following steps that：
（1）The preparation of black tea extract
The black tea of predetermined weight number is taken, is crushed, crosses 60 mesh sieves, blackens 20 times of water of tea total weight, impregnates 2h, is decocted 4 times,
Every time 1 it is small when, filtration, merging filtrate, filtrate decompression is concentrated into the medicinal extract of relative density 1.2, which is Celsius 60
Testing result under degree, it is 90% to add in ethyl alcohol to alcohol content（v/v）, when standing 24 is small, supernatant is taken, recycling ethyl alcohol extremely concentrates,
It is spare；
（2）The preparation of Rhizoma Acori Graminei extract
The grass-leaved sweetflag of predetermined weight number is taken, is cleaned, drying is baked to water content 2%, the grass-leaved sweetflag after baking is cut into 4cm
The section shape of × 6cm adds in the water of 15 times of grass-leaved sweetflag total weight, impregnates 2h, is placed in steam distillation device and distills, vapo(u)rizing temperature is
55 DEG C, 3h is distilled, removes impurity, collects distillate, collects grass-leaved sweetflag, grass-leaved sweetflag is baked to drying again to water content 2%, is added
Mixture is made in 0.03 times of ethyl alcohol for entering grass-leaved sweetflag weight, and mixture is imported in extraction kettle, and super face is inputted into extraction kettle
Boundary's CO 2 fluid extracts 3h, dissolved with the overcritical of partial extraction object at extracting pressure 35MPa, 45 DEG C of extraction temperature
CO 2 fluid enters rectifying through pressure reducing valve and separates post separation 1h, rectifying column pressure 25MPa, and 40 DEG C of temperature collects rectifying column
The larger partial extraction object of solubility with CO 2 fluid is entered through pressure reducing valve in separator and separated by bottom precipitate, point
Tripping power is 15MPa, and separation temperature is 50 DEG C, disengaging time 2h, collects isolate, the steam distillation being collected into is distillated
Object, rectifying column bottom precipitate and separator isolate merge, spare；
（3）The preparation of air bladder extract
The fresh air bladder of predetermined weight number is taken, is cleaned, 4-5 times of water of air bladder weight is added in, air bladder is worn into pulpous state, to slurry
Alkali protease is added in shape air bladder, 5h is digested under the conditions of 50 DEG C, separate enzymolysis liquid, concentration is spare；
（4）The pretreatment of fish scale
The fish scale of predetermined weight number is taken, is cleaned, 65 DEG C of dry 0.5h pulverize, and cross 80 mesh sieves, spare；
（5）The pretreatment of traditional Chinese medicinal components
Tsaoko, cardamom, peppermint, fragile blueberry fruit, V. amurensis and the pueraria lobata of predetermined weight number are taken, by tsaoko, cardamom, peppermint, black meal
Son, V. amurensis are beaten after cleaning, and pueraria lobata are ground composition, mixing tsaoko, cardamom, peppermint, fragile blueberry fruit, V. amurensis and pueraria lobata add
Enter the water of 6 times of said mixture weight, be cooked by slow fire 2h, filtering is slagged tap, spare；
（6）The preparation of flesh of fish slurry
The flesh of fish of definite quality number is taken, is cleaned, the water of 6 times of flesh of fish weight is added in, predetermined weight part is added in after slow boiling infusion 2h
Several schizophyllum communes rubs, spare；
（7）It is mixed with sauce
The sweet fermented flour sauce of predetermined weight number is taken, adds in step（1）、（2）、（3）、（4）、（5）With（6）In spare material, fully
Be stirred until homogeneous, enter pot, small fire endure to it is thick to get.
Sauce clean taste with sweet and sour flavor made from the present embodiment, delicious flavour are suitble to use during all groups' dish-cooking, especially
It is suitble to teenager's supper of 10-20 Sui, can effectively enhance memory, fatigue-relieving, improving eyesight, appetite-stimulating and indigestion-relieving, enhancing
Resistance and mental-tranquilization promote sleep.
Embodiment 4
A kind of sauce with sweet and sour flavor, is mainly made of the raw material of following parts by weight：140 parts of the flesh of fish, 12 portions of fish scale, are split 430 parts of sweet fermented flour sauce
8 parts of gill fungus, 5 parts of tsaoko, 5 parts of cardamom, 3 parts of peppermint, 2 parts of pueraria lobata, 3 parts of fragile blueberry fruit, 5 parts of V. amurensis, 22 parts of black tea extract, stone
14 parts of calamus extract, 16 parts of air bladder extract.The black tea is Guangxi Wuzhou Liu Bao tea；The flesh of fish is the ocean fish flesh of fish；Institute
Fish scale is stated as deep-sea fish fish scale.
A kind of preparation method of sauce with sweet and sour flavor of the present embodiment, mainly includes the following steps that：
（1）The preparation of black tea extract
The black tea of predetermined weight number is taken, is crushed, crosses 60 mesh sieves, blackens 20 times of water of tea total weight, impregnates 2h, is decocted 2 times,
Every time 3 it is small when, filtration, merging filtrate, filtrate decompression is concentrated into the medicinal extract of relative density 1.2, which is Celsius 60
Testing result under degree, it is 60% to add in ethyl alcohol to alcohol content（v/v）, when standing 24 is small, supernatant is taken, recycling ethyl alcohol extremely concentrates,
It is spare；
（2）The preparation of Rhizoma Acori Graminei extract
The grass-leaved sweetflag of predetermined weight number is taken, is cleaned, drying is baked to water content 3%, the grass-leaved sweetflag after baking is cut into 4cm
The section shape of × 6cm adds in the water of 12 times of grass-leaved sweetflag total weight, impregnates 2.5h, is placed in steam distillation device and distills, vapo(u)rizing temperature
For 55 DEG C, distill 3h, remove impurity, collect distillate, collect grass-leaved sweetflag, grass-leaved sweetflag is baked again it is dry to water content 3%,
Mixture is made in 0.04 times of ethyl alcohol for adding in grass-leaved sweetflag weight, and mixture is imported in extraction kettle, is inputted into extraction kettle super
Critical carbon dioxide fluid extracts 3h at extracting pressure 30MPa, 50 DEG C of extraction temperature, and super dissolved with partial extraction object faces
Boundary's CO 2 fluid enters rectifying through pressure reducing valve and separates post separation 1.5h, rectifying column pressure 15MPa, and temperature 45 C collects essence
The larger partial extraction object of solubility with CO 2 fluid is entered through pressure reducing valve in separator and divided by fractional distillation column bottom precipitate
From separating pressure 18MPa, separation temperature is 45 DEG C, disengaging time 1.5h, collects isolate, the vapor that will be collected into
Distillate, rectifying column bottom precipitate and separator isolate is distilled to merge, it is spare；
（3）The preparation of air bladder extract
The fresh air bladder of predetermined weight number is taken, is cleaned, 4-5 times of water of air bladder weight is added in, air bladder is worn into pulpous state, to slurry
Alkali protease is added in shape air bladder, 4h is digested under the conditions of 55 DEG C, separate enzymolysis liquid, concentration is spare；
（4）The pretreatment of fish scale
The fish scale of predetermined weight number is taken, is cleaned, 65 DEG C of dry 1h pulverize, and cross 100 mesh sieves, spare；
（5）The pretreatment of traditional Chinese medicinal components
Tsaoko, cardamom, peppermint, fragile blueberry fruit, V. amurensis and the pueraria lobata of predetermined weight number are taken, by tsaoko, cardamom, peppermint, black meal
Son, V. amurensis are beaten after cleaning, and pueraria lobata are ground composition, mixing tsaoko, cardamom, peppermint, fragile blueberry fruit, V. amurensis and pueraria lobata add
Enter the water of 5 times of said mixture weight, be cooked by slow fire 5h, filtering is slagged tap, spare；
（6）The preparation of flesh of fish slurry
The flesh of fish of definite quality number is taken, is cleaned, the water of 5 times of flesh of fish weight is added in, predetermined weight part is added in after slow boiling infusion 2h
Several schizophyllum communes rubs, spare；
（7）It is mixed with sauce
The sweet fermented flour sauce of predetermined weight number is taken, adds in step（1）、（2）、（3）、（4）、（5）With（6）In spare material, fully
Be stirred until homogeneous, enter pot, small fire endure to it is thick to get.
Sauce clean taste with sweet and sour flavor made from the present embodiment, delicious flavour are suitble to use during all groups' dish-cooking, especially
It is suitble to the teenager of 10-20 Sui to eat at noon, can effectively improve memory, fatigue-relieving, improving eyesight, fluid dryness, promotion
Digestion and resistance building.
Embodiment 5
A kind of sauce with sweet and sour flavor, is mainly made of the raw material of following parts by weight：120 parts of the flesh of fish, 18 portions of fish scale, are split 480 parts of sweet fermented flour sauce
4 parts of gill fungus, 7 parts of tsaoko, 3 parts of cardamom, 6 parts of peppermint, 2 parts of pueraria lobata, 5 parts of fragile blueberry fruit, 6 parts of V. amurensis, 26 parts of black tea extract, stone
12 parts of calamus extract, 15 parts of air bladder extract.The black tea is Guangxi Wuzhou Liu Bao tea；The flesh of fish is the ocean fish flesh of fish；Institute
Fish scale is stated as deep-sea fish fish scale.
A kind of preparation method of sauce with sweet and sour flavor of the present embodiment, mainly includes the following steps that：
（1）The preparation of black tea extract
The black tea of predetermined weight number is taken, is crushed, crosses 60 mesh sieves, blackens 20 times of water of tea total weight, impregnates 2h, is decocted 4 times,
Every time 1 it is small when, filtration, merging filtrate, filtrate decompression is concentrated into the medicinal extract of relative density 1.2, which is Celsius 60
Testing result under degree, it is 90% to add in ethyl alcohol to alcohol content（v/v）, when standing 24 is small, supernatant is taken, recycling ethyl alcohol extremely concentrates,
It is spare；
（2）The preparation of Rhizoma Acori Graminei extract
The grass-leaved sweetflag of predetermined weight number is taken, is cleaned, drying is baked to water content 2%, the grass-leaved sweetflag after baking is cut into 4cm
The section shape of × 6cm adds in the water of 15 times of grass-leaved sweetflag total weight, impregnates 2h, is placed in steam distillation device and distills, vapo(u)rizing temperature is
55 DEG C, 3h is distilled, removes impurity, collects distillate, collects grass-leaved sweetflag, grass-leaved sweetflag is baked to drying again to water content 2%, is added
Mixture is made in 0.03 times of ethyl alcohol for entering grass-leaved sweetflag weight, and mixture is imported in extraction kettle, and super face is inputted into extraction kettle
Boundary's CO 2 fluid extracts 3h, dissolved with the overcritical of partial extraction object at extracting pressure 35MPa, 45 DEG C of extraction temperature
CO 2 fluid enters rectifying through pressure reducing valve and separates post separation 1h, rectifying column pressure 25MPa, and 40 DEG C of temperature collects rectifying column
The larger partial extraction object of solubility with CO 2 fluid is entered through pressure reducing valve in separator and separated by bottom precipitate, point
Tripping power is 15MPa, and separation temperature is 50 DEG C, disengaging time 2h, collects isolate, the steam distillation being collected into is distillated
Object, rectifying column bottom precipitate and separator isolate merge, spare；
（3）The preparation of air bladder extract
The fresh air bladder of predetermined weight number is taken, is cleaned, 4-5 times of water of air bladder weight is added in, air bladder is worn into pulpous state, to slurry
Alkali protease is added in shape air bladder, 5h is digested under the conditions of 50 DEG C, separate enzymolysis liquid, concentration is spare；
（4）The pretreatment of fish scale
The fish scale of predetermined weight number is taken, is cleaned, 65 DEG C of dry 0.5h pulverize, and cross 80 mesh sieves, spare；
（5）The pretreatment of traditional Chinese medicinal components
Tsaoko, cardamom, peppermint, fragile blueberry fruit, V. amurensis and the pueraria lobata of predetermined weight number are taken, by tsaoko, cardamom, peppermint, black meal
Son, V. amurensis are beaten after cleaning, and pueraria lobata are ground composition, mixing tsaoko, cardamom, peppermint, fragile blueberry fruit, V. amurensis and pueraria lobata add
Enter the water of 6 times of said mixture weight, be cooked by slow fire 2h, filtering is slagged tap, spare；
（6）The preparation of flesh of fish slurry
The flesh of fish of definite quality number is taken, is cleaned, the water of 6 times of flesh of fish weight is added in, predetermined weight part is added in after slow boiling infusion 2h
Several schizophyllum communes rubs, spare；
（7）It is mixed with sauce
The sweet fermented flour sauce of predetermined weight number is taken, adds in step（1）、（2）、（3）、（4）、（5）With（6）In spare material, fully
Be stirred until homogeneous, enter pot, small fire endure to it is thick to get.
Sauce clean taste with sweet and sour flavor made from the present embodiment, delicious flavour are suitble to use during all groups' dish-cooking, especially
It is suitble to 10-20 Sui teenager to eat at noon, memory can be effectively improved, fatigue-relieving, improving eyesight are refreshed oneself, fluid dryness,
Coordinating intestines and stomach and resistance building.
Above-mentioned specific embodiment is only the specific case of the present invention, and scope of patent protection of the invention includes but not limited to
The product form and style of above-mentioned specific embodiment, any claims of the present invention and any technical field of meeting
The appropriate variation or modification that those of ordinary skill does it should all fall into the scope of patent protection of the present invention.
Claims (8)
1. a kind of sauce with sweet and sour flavor, it is characterised in that：Mainly it is made of the raw material of following parts by weight：100-150 parts of the flesh of fish, fish scale
10-20 parts, 400-500 parts of sweet fermented flour sauce, 2-10 parts of schizophyllum commune, 5-8 parts of tsaoko, 3-5 parts of cardamom, 2-8 parts of peppermint, 1-3 parts of pueraria lobata,
2-6 parts of fragile blueberry fruit, 5-6 parts of V. amurensis, 20-30 parts of black tea extract, 10-15 parts of Rhizoma Acori Graminei extract, air bladder extract 15-18
Part.
2. a kind of sauce with sweet and sour flavor as described in claim 1, it is characterised in that：Mainly it is made of the raw material of following parts by weight：Fish
130 parts of meat, 15 parts of fish scale, 460 parts of sweet fermented flour sauce, 5 parts of schizophyllum commune, 6 parts of tsaoko, 4 parts of cardamom, 4 parts of peppermint, 2 parts of pueraria lobata, fragile blueberry fruit
4 parts, 5 parts of V. amurensis, 25 parts of black tea extract, 12 parts of Rhizoma Acori Graminei extract, 17 parts of air bladder extract.
3. a kind of preparation method of sauce with sweet and sour flavor as described in claim 1, it is characterised in that：It mainly includes the following steps that：
（1）The preparation of black tea extract
The black tea of predetermined weight number is taken, is crushed, crosses 40-60 mesh sieves, blackens 18-20 times of water of tea total weight, impregnates 2-3h,
It decocts 1-4 time, when each 1-3 is small, filters, merging filtrate, filtrate decompression is concentrated into the medicinal extract of relative density 1.1-1.2, the phase
It is testing result at 60 c to density, it is 60-90% to add in ethyl alcohol to alcohol content（v/v）, when standing 24 is small, take
Clear liquid, recycling ethyl alcohol are spare to concentration；
（2）The preparation of Rhizoma Acori Graminei extract
Take the grass-leaved sweetflag of predetermined weight number, clean, bake it is dry to water content in 2%-5%, the grass-leaved sweetflag after baking is cut into
The section shape of 4cm × 6cm adds in the water of 10-15 times of grass-leaved sweetflag total weight, impregnates 2-3h, is placed in steam distillation device and distills, and steams
Temperature is evaporated for 50-70 DEG C, distills 2-3h, removes impurity, collects distillate, collects grass-leaved sweetflag, grass-leaved sweetflag is baked into drying again
To water content 2%-5%, 0.03-0.05 times of ethyl alcohol for adding in grass-leaved sweetflag weight is made mixture, mixture is imported extraction kettle
In, supercritical carbon dioxide fluid is inputted into extraction kettle, is extracted at extracting pressure 30-60MPa, 20-70 DEG C of extraction temperature
2-3h, the supercritical carbon dioxide fluid dissolved with partial extraction object enter rectifying separation post separation 1-2h, rectifying through pressure reducing valve
Column pressure 10-25MPa, 30-55 DEG C of temperature collect rectifying column bottom precipitate, by the larger partial extraction object of solubility with two
Carbon oxide fluid, which enters through pressure reducing valve in separator, to be separated, separating pressure 15-20MPa, and separation temperature is 30-70 DEG C, separation
Time is 1-3h, collects isolate, and the steam distillation distillate being collected into, rectifying column bottom precipitate and separator are separated
Object merges, spare；
（3）The preparation of air bladder extract
The fresh air bladder of predetermined weight number is taken, is cleaned, 4-5 times of water of air bladder weight is added in, air bladder is worn into pulpous state, to slurry
Alkali protease is added in shape air bladder, 4-5h is digested under the conditions of 50-55 DEG C, separate enzymolysis liquid, concentration is spare；
（4）The pretreatment of fish scale
The fish scale of predetermined weight number is taken, is cleaned, 50-65 DEG C of dry 0.5-1h pulverizes, and crosses 80-100 mesh sieves, spare；
（5）The pretreatment of traditional Chinese medicinal components
Tsaoko, cardamom, peppermint, fragile blueberry fruit, V. amurensis and the pueraria lobata of predetermined weight number are taken, by tsaoko, cardamom, peppermint, black meal
Son, V. amurensis are beaten after cleaning, and pueraria lobata are ground composition, mixing tsaoko, cardamom, peppermint, fragile blueberry fruit, V. amurensis and pueraria lobata add
Enter the water of 5-6 times of said mixture weight, be cooked by slow fire 2-5h, filtering is slagged tap, spare；
（6）The preparation of flesh of fish slurry
The flesh of fish of definite quality number is taken, is cleaned, the water of 5-6 times of flesh of fish weight is added in, regulation weight is added in after slow boiling infusion 1-2h
The schizophyllum commune of number is measured, is rubbed, it is spare；
It is mixed with sauce
The sweet fermented flour sauce of predetermined weight number is taken, adds in step（1）、（2）、（3）、（4）、（5）With（6）In spare material, fully
Be stirred until homogeneous, enter pot, small fire endure to it is thick to get.
4. a kind of preparation method of sauce with sweet and sour flavor as claimed in claim 3, it is characterised in that：The step（2）Grass-leaved sweetflag carries
It takes in the preparation process of object, is placed in steam distillation device when distilling, vapo(u)rizing temperature is 55-60 DEG C；During extraction, in extracting pressure
2-3h is extracted at 35-55MPa, 30-60 DEG C of extraction temperature；Supercritical carbon dioxide fluid dissolved with partial extraction object is through decompression
Valve enters rectifying and separates post separation 1-2h, rectifying column pressure 15-20MPa, 40-50 DEG C of temperature；The larger partial extraction of solubility
Object enters through pressure reducing valve in separator with CO 2 fluid to be separated, separating pressure 15-20MPa, separation temperature 40-65
DEG C, disengaging time 1-3h.
5. a kind of preparation method of sauce with sweet and sour flavor as claimed in claim 3, it is characterised in that：The step（5）Traditional Chinese medicinal components
Preprocessing process in, add in tsaoko, cardamom, peppermint, fragile blueberry fruit, the water of 5.5 times of V. amurensis and pueraria lobata total weight, be cooked by slow fire
3h, filtering are slagged tap, spare.
6. a kind of sauce with sweet and sour flavor as claimed in claim 1 or 2, it is characterised in that：The black tea is Guangxi Wuzhou Liu Bao tea.
7. a kind of sauce with sweet and sour flavor as claimed in claim 1 or 2, it is characterised in that：The flesh of fish is the ocean fish flesh of fish.
8. a kind of sauce with sweet and sour flavor as claimed in claim 1 or 2, it is characterised in that：The fish scale is deep-sea fish fish scale.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111109585A (en) * | 2020-01-14 | 2020-05-08 | 云南德行恒生物科技有限公司 | White ginseng fungus cooked food and production method thereof |
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| CN104664319A (en) * | 2015-02-12 | 2015-06-03 | 刘良忠 | Fish paste product and processing method thereof |
| CN104738582A (en) * | 2015-03-17 | 2015-07-01 | 济南骄泰信息技术有限公司 | Sauce and preparation method thereof |
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2018
- 2018-02-09 CN CN201810133922.8A patent/CN108077900A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664319A (en) * | 2015-02-12 | 2015-06-03 | 刘良忠 | Fish paste product and processing method thereof |
| CN104738582A (en) * | 2015-03-17 | 2015-07-01 | 济南骄泰信息技术有限公司 | Sauce and preparation method thereof |
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| CN111109585A (en) * | 2020-01-14 | 2020-05-08 | 云南德行恒生物科技有限公司 | White ginseng fungus cooked food and production method thereof |
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Application publication date: 20180529 |