CN108112967A - A kind of Chinese yam jam - Google Patents
A kind of Chinese yam jam Download PDFInfo
- Publication number
- CN108112967A CN108112967A CN201711407652.7A CN201711407652A CN108112967A CN 108112967 A CN108112967 A CN 108112967A CN 201711407652 A CN201711407652 A CN 201711407652A CN 108112967 A CN108112967 A CN 108112967A
- Authority
- CN
- China
- Prior art keywords
- chinese yam
- spice
- component
- raw material
- auxiliary material
- 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
- 235000002722 Dioscorea batatas Nutrition 0.000 title claims abstract description 37
- 235000006536 Dioscorea esculenta Nutrition 0.000 title claims abstract description 37
- 240000001811 Dioscorea oppositifolia Species 0.000 title claims abstract description 37
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title claims abstract description 37
- 235000013599 spices Nutrition 0.000 claims abstract description 18
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 11
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 11
- 235000015067 sauces Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 9
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 9
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 9
- 241000287828 Gallus gallus Species 0.000 claims abstract description 9
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 9
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 9
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 9
- 235000013373 food additive Nutrition 0.000 claims abstract description 9
- 239000002778 food additive Substances 0.000 claims abstract description 9
- 235000013922 glutamic acid Nutrition 0.000 claims abstract description 9
- 239000004220 glutamic acid Substances 0.000 claims abstract description 9
- 239000002773 nucleotide Substances 0.000 claims abstract description 9
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 9
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 9
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 9
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 9
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 9
- 239000003549 soybean oil Substances 0.000 claims abstract description 9
- 240000006677 Vicia faba Species 0.000 claims abstract description 7
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 7
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 7
- 239000000306 component Substances 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims description 6
- 239000003205 fragrance Substances 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 4
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 3
- 206010044565 Tremor Diseases 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000010612 desalination reaction Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 244000061458 Solanum melongena Species 0.000 claims 1
- 235000002597 Solanum melongena Nutrition 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 235000003434 Sesamum indicum Nutrition 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 239000005428 food component Substances 0.000 abstract 1
- 235000004879 dioscorea Nutrition 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 206010010075 Coma hepatic Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 201000001059 hepatic coma Diseases 0.000 description 1
- 208000007386 hepatic encephalopathy Diseases 0.000 description 1
- 201000005630 leukorrhea Diseases 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 206010046901 vaginal discharge Diseases 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
- 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
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of Chinese yam jams, and comprising raw material, auxiliary material and food additives, component and the mass ratio of each component that each is included are：Raw material：Chinese yam 50；Auxiliary material：Soybean oil 5, thick broad-bean sauce 3, capsicum 2, soft white sugar 3, tomato 2, sesame 1, spice 1；Food additives：Potassium sorbate 0.2, glutamic acid receive 0.2, chickens' extract 0.2 and 5' the sapidity nucleotide disodiums 0.2；The dosage of each component fluctuates no more than 2%.Chinese yam jam produced by the invention further enhances its mouthfeel on the basis of its nutrition is kept not to be lost in, and while providing abundant nutrition for people, adds one of relish for the dining table of people, and improves the economic benefit of Chinese yam.
Description
Technical field
The present invention relates to pickles fields, and in particular to a kind of Chinese yam jam.
Background technology
Chinese yam, which contains me, plants business element, has invigorating spleen and reinforcing stomach, aid digestion, there is strong body, the effect of nourishing kidney and replenishing pneuma.Generally kidney
It thanks to passes out semen, the diseases such as women leukorrhea is more, frequent urination can all take it, benefit lung and restrain cough, reduce blood glucose, the effect of anti-hepatic coma.This public affairs
Department is located at yam planting great Xian Feng Countys, has good Chinese yam resource, and in order to improve the economic benefit of Chinese yam, deep add is carried out to it
Work is an effective approach.Nutritive yam wherein can be most kept, and it is Chinese yam jam to be easy to preserve, at present, mountain on the market
Medicine sauce is all kinds of very much, but taste is stereotyped, can not meet pursuit of the people to flavour.
The content of the invention
To solve the above-mentioned problems, the present invention provides a kind of Chinese yam jam, frying processing is carried out to Chinese yam, beneficial to preserving,
It is convenient for people to eat all the year round；And Chinese yam is prepared into after sauce, enriches its taste, adds its nutrition, is more conducive to people
Absorption of the body to its nutrition.
The technical solution adopted by the present invention to solve the technical problems is:A kind of Chinese yam jam includes raw material, auxiliary material and food
Product additive, the component and the mass ratio of each component that each is included are：Raw material：Chinese yam 50；Auxiliary material：Soybean oil 5, beans
Valve sauce 3, capsicum 2, soft white sugar 3, tomato 5, spice 1；Food additives：Potassium sorbate 0.2, glutamic acid receive 0.2, chickens' extract 0.2
With 5'- the sapidity nucleotide disodiums 0.2；The dosage of each component fluctuates no more than 2%.
Preferably, a kind of Chinese yam jam, comprising raw material, auxiliary material and food additives, component that each is included and
The mass ratio of total amount shared by each component is：Raw material：Chinese yam 50；Auxiliary material：Soybean oil 6, thick broad-bean sauce 4, capsicum 3, soft white sugar 2, tomato
2nd, spice 1；Food additives：Potassium sorbate 0.2, glutamic acid receive 0.2, chickens' extract 0.2 and 5'- the sapidity nucleotide disodiums 0.2.
The present invention production method be：1）High-quality fresh yam peeled wash is selected, salt is put into and pickles 15 days, make in Chinese yam
Water be pickled out, then dice, desalination, drying；2）Tomato is cleaned up, removes the peel, dices spare；3）Spice, beans
Valve sauce, capsicum, soft white sugar, tomato, spice；Potassium sorbate, glutamic acid are received, chickens' extract, 5'- the sapidity nucleotide disodiums and mushroom fourth
It is put into pot and adds in soybean oil, keep 150 DEG C or so of oil temperature, carry out small fire and boil 30 minutes, make the fragrance in spice abundant
It dissolves in oil, makes fragrance stronger；4）The Chinese yam fourth of drying is poured into boiled spice, the system of trembling is uniform, is packed into bag
In, it sterilizes half an hour, sterilising temp is controlled between 90 ~ 100 DEG C；5）It cases after cooling.
The Chinese yam jam produced by above method, Chinese yam is spicy tender and crisp, and mushroom softness is tasty, with fragrance striking the nose.
The present invention beneficial fruit be：Chinese yam jam produced by the invention is being kept on the basis of its nutrition is not lost in, into
One step enhances its mouthfeel, while providing abundant nutrition for people, adds one of relish for the dining table of people, and improves
The economic benefit of Chinese yam.
Specific embodiment
Embodiment 1
A kind of Chinese yam jam, Chinese yam 50kg；Soybean oil 5kg, thick broad-bean sauce 3kg, capsicum 2kg, soft white sugar 3kg, tomato 5kg, spice
1kg；Potassium sorbate 0.2kg, glutamic acid receive 0.2kg, chickens' extract 0.2kg and 5'- the sapidity nucleotide disodium 0.2kg.
Production method is：1）By the high-quality fresh yam peeled wash of weight 1 described above, it is put into salt and pickles 15 days, make
Water in Chinese yam is pickled out, then dice, desalination, drying；2）Tomato is cleaned up, removes the peel, dices spare；3）Fragrant pungent
Material, thick broad-bean sauce, capsicum, soft white sugar, tomato, spice；Potassium sorbate, glutamic acid are received, chickens' extract, 5'- the sapidity nucleotide disodiums and
Mushroom fourth, which is put into pot, adds in soybean oil, keeps 150 DEG C or so of oil temperature, carries out small fire and boils 30 minutes, makes the perfume (or spice) in spice
Taste is fully dissolved in oil, makes fragrance stronger；4）The Chinese yam fourth of drying to be poured into boiled spice, the system of trembling is uniform,
It is fitted into bag, sterilizes half an hour, sterilising temp is controlled between 90 ~ 100 DEG C；5）It cases after cooling.
Claims (3)
1. a kind of Chinese yam jam, it is characterized in that, comprising raw material, auxiliary material and food additives, component that each is included and
The mass ratio of each component is：Raw material：Chinese yam 50；Auxiliary material：Soybean oil 5, thick broad-bean sauce 3, capsicum 2, soft white sugar 3, tomato 5, spice
1；Food additives：Potassium sorbate 0.2, glutamic acid receive 0.2, chickens' extract 0.2 and 5'- the sapidity nucleotide disodiums 0.2；The use of each component
Amount fluctuates no more than 2%.
2. a kind of Chinese yam jams of according to claim 1, it is characterized in that, a kind of Chinese yam jam includes raw material, auxiliary material and food
Additive, the mass ratio of total amount is shared by the component and each component that each is included：Raw material：Chinese yam 50；Auxiliary material：Soybean
Oil 6, thick broad-bean sauce 4, capsicum 3, soft white sugar 2, tomato 5, spice 1；Food additives：Potassium sorbate 0.2, glutamic acid receive 0.2, chicken
0.2 and 5'- of essence the sapidity nucleotide disodiums 0.2.
3. the method for the Chinese yam jam described in claim 1 ~ 2 any one claim is prepared, it is characterized in that, 1）Select high-quality fresh
Chinese yam peeled wash is put into salt and pickles 15 days, the water in Chinese yam is made to be pickled out, then dice, desalination, drying；2）General kind
Eggplant cleans up, and peeling is diced spare；3）Spice, thick broad-bean sauce, capsicum, soft white sugar, tomato, spice；Potassium sorbate,
Glutamic acid is received, chickens' extract, 5'- the sapidity nucleotide disodiums and mushroom fourth are put into pot and add in soybean oil, keeps 150 DEG C or so of oil temperature,
It carries out small fire to boil 30 minutes, the fragrance in spice is made to be fully dissolved in oil, makes fragrance stronger；4）The Chinese yam of drying
Fourth is poured into boiled spice, and the system of trembling is uniform, is fitted into bag, is sterilized half an hour, sterilising temp control 90 ~ 100 DEG C it
Between；5）It cases after cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711407652.7A CN108112967A (en) | 2017-12-22 | 2017-12-22 | A kind of Chinese yam jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711407652.7A CN108112967A (en) | 2017-12-22 | 2017-12-22 | A kind of Chinese yam jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108112967A true CN108112967A (en) | 2018-06-05 |
Family
ID=62231232
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711407652.7A Pending CN108112967A (en) | 2017-12-22 | 2017-12-22 | A kind of Chinese yam jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108112967A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112352942A (en) * | 2020-11-13 | 2021-02-12 | 四川东坡中国泡菜产业技术研究院 | Health-preserving chopped chili and Chinese yam sauce and preparation method thereof |
| CN115804448A (en) * | 2022-12-14 | 2023-03-17 | 靳明珠 | Preparation process of ginkgo and Chinese yam sauce |
-
2017
- 2017-12-22 CN CN201711407652.7A patent/CN108112967A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112352942A (en) * | 2020-11-13 | 2021-02-12 | 四川东坡中国泡菜产业技术研究院 | Health-preserving chopped chili and Chinese yam sauce and preparation method thereof |
| CN115804448A (en) * | 2022-12-14 | 2023-03-17 | 靳明珠 | Preparation process of ginkgo and Chinese yam sauce |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180605 |