CN108157923A - A kind of sweet osmanthus burdock paste - Google Patents
A kind of sweet osmanthus burdock paste Download PDFInfo
- Publication number
- CN108157923A CN108157923A CN201711406568.3A CN201711406568A CN108157923A CN 108157923 A CN108157923 A CN 108157923A CN 201711406568 A CN201711406568 A CN 201711406568A CN 108157923 A CN108157923 A CN 108157923A
- Authority
- CN
- China
- Prior art keywords
- burdock
- sweet osmanthus
- component
- food additives
- raw 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
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- 235000003130 Arctium lappa Nutrition 0.000 title claims abstract description 42
- 235000008078 Arctium minus Nutrition 0.000 title claims abstract description 42
- 244000242564 Osmanthus fragrans Species 0.000 title claims abstract description 31
- 235000019083 Osmanthus fragrans Nutrition 0.000 title claims abstract description 31
- 240000005528 Arctium lappa Species 0.000 title 1
- 241000208843 Arctium Species 0.000 claims abstract description 41
- 235000015067 sauces Nutrition 0.000 claims abstract description 14
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 11
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 11
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 11
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 11
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 11
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 11
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 11
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 11
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 11
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 11
- 235000013373 food additive Nutrition 0.000 claims abstract description 10
- 239000002778 food additive Substances 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 10
- 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
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000003434 Sesamum indicum Nutrition 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
- 235000013922 glutamic acid Nutrition 0.000 claims abstract description 9
- 239000004220 glutamic acid Substances 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
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 8
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 8
- 244000068988 Glycine max Species 0.000 claims abstract description 8
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 8
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 8
- 239000002773 nucleotide Substances 0.000 claims abstract description 7
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 7
- 239000000306 component Substances 0.000 claims abstract description 4
- 240000000171 Crataegus monogyna Species 0.000 claims abstract 5
- 244000000231 Sesamum indicum Species 0.000 claims abstract 4
- 239000003205 fragrance Substances 0.000 claims description 9
- 235000013599 spices Nutrition 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 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
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- 239000000835 fiber Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 240000007594 Oryza sativa Species 0.000 abstract description 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 2
- 235000008429 bread Nutrition 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 235000009566 rice Nutrition 0.000 abstract description 2
- 235000012041 food component Nutrition 0.000 abstract 1
- 239000005428 food component Substances 0.000 abstract 1
- 241001092040 Crataegus Species 0.000 description 6
- 241000207961 Sesamum Species 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 description 1
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000002777 nucleoside Substances 0.000 description 1
- 125000003835 nucleoside group Chemical group 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of sweet osmanthus burdock pastes, and comprising raw material, auxiliary material and food additives, component and the mass ratio of each component that each is included are：Raw material：Burdock 50；Auxiliary material：Soybean oil 5, soya sauce 3, hawthorn 2, soft white sugar 3, sweet osmanthus 3, capsicum 2, sesame 1；Food additives：Potassium sorbate 0.2, glutamic acid receive 0.2 and 5' the sapidity nucleotide disodiums 0.2；The dosage of each component floats up and down no more than 2%.Sweet osmanthus burdock paste produced by the invention further enhances its mouthfeel, sour and sweet palatability, A sweety scent assails the nostrils, provides abundant nutrition for people, the addition of hawthorn not only enriches the mouthfeel of sauce, but also help to digest on the basis of its nutrition is kept not to be lost in；Dining table for people adds good merchantable brand of going with rice or bread together, and improves the economic benefit of burdock.
Description
Technical field
The present invention relates to pickles fields, and in particular to a kind of sweet osmanthus burdock paste.
Background technology
Sweet osmanthus is a kind of flower with ornamental value and medical value, and fragrance is fresh and sweet, soft permanent, is the upper of making dessert
Good dispensing, but the way that sweet osmanthus is entered to sauce is not still common.The main place of production of plantation of Chinese burdock is distributed in Jiangsu Province and Shandong
It saves, Xuzhou Feng County, the Pei County in Jiangsu Province, the Cangshan plantation of Shandong Province is with a long history, and area is larger.Our company is located at burdock
Great Xian Feng Countys are planted, there is good burdock resource, in order to improve the economic benefit of burdock, deep processing is carried out to it are one having
The approach of effect.Burdock wherein can be most kept, and it is burdock paste to be easy to preserve, at present, burdock paste type on the market is very
It is more, but taste is stereotyped, can not meet pursuit of the people to flavour.If sweet osmanthus and burdock can be combined system
Sauce, it will castering action is played to its flavor.
Invention content
To solve the above-mentioned problems, the present invention provides a kind of sweet osmanthus burdock pastes, frying processing are carried out to burdock, beneficial to protecting
It deposits, is convenient for people to eat all the year round；And burdock add in sweet osmanthus be prepared into after sauce, enrich its taste, increase its nutrition into
Part, more conducively absorption of the human body to its nutrition.
The technical solution adopted by the present invention to solve the technical problems is:A kind of sweet osmanthus burdock paste, includes raw material, auxiliary material
And food additives, the component and the mass ratio of each component that each is included are：Raw material：Burdock 50；Auxiliary material：Soybean oil
5th, soya sauce 3, hawthorn 2, soft white sugar 3, sweet osmanthus 3, capsicum 2, sesame 1；Food additives：Potassium sorbate 0.2, glutamic acid receive 0.2
With 5'- the sapidity nucleotide disodiums 0.2；The dosage of each component floats up and down no more than 2%.
Preferably, a kind of sweet osmanthus burdock paste, 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：Burdock 50；Auxiliary material：Soybean oil 5, soya sauce 3, hawthorn 2, soft white sugar 3,
Sweet osmanthus 3, capsicum 2, sesame 1；Food additives：Potassium sorbate 0.2, glutamic acid receive 0.2 and 5'- the sapidity nucleotide disodiums 0.2.
The present invention production method be：1）High-quality fresh burdock peeled wash is selected, salt is put into and pickles 15 days, make in burdock
Water be pickled out, then dice, desalination, drying；2）Fresh sweet osmanthus is dried to half-dried, is scalded with hot water and locks its fragrance
Firmly, it is for use after draining；3）Soya sauce, soft white sugar, sesame, sweet osmanthus, hawthorn, capsicum；Potassium sorbate, glutamic acid are received, 5'- flavor
Disodium 5 '-ribonucleotide, 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 in spice
Fragrance be fully dissolved in oil, make fragrance stronger；4）The burdock fourth of drying is poured into boiled spice, the system of trembling is equal
It is even, it is fitted into bag, sterilizes half an hour, sterilising temp is controlled between 90 ~ 100 DEG C；5）It cases after cooling.
The sweet osmanthus burdock paste produced by above method, burdock is spicy tender and crisp, and sweet osmanthus is flexible, and sweet and sour taste, A sweety scent assails the nostrils.
The present invention beneficial fruit be：Sweet osmanthus burdock paste produced by the invention is on the basis that its nutrition is kept not to be lost in
On, its mouthfeel is further enhanced, sour and sweet palatability, A sweety scent assails the nostrils, provides abundant nutrition for people, the addition of hawthorn is not only enriched
The mouthfeel of sauce, and help to digest；Dining table for people adds good merchantable brand of going with rice or bread together, and improves the economic effect of burdock
Benefit.
Specific embodiment
Embodiment 1
A kind of sweet osmanthus burdock paste, burdock 50kg；Soybean oil 5kg, soya sauce 3kg, hawthorn 2kg, soft white sugar 3kg, sweet osmanthus 3kg, sesame
Numb 1kg, capsicum 2kg；Potassium sorbate 0.2kg, glutamic acid receive 0.2kg and 5'- the sapidity nucleotide disodiums 0.2kg.
Production method is：1）By the fresh burdock peeled wash of above-mentioned weight, it is put into salt and pickles 15 days, make the water in burdock
Pickling comes out, then dice, desalination, drying；2）Fresh sweet osmanthus is dried to half-dried, is scalded with hot water and locks its fragrance, is dripped
It is for use after water；3）Soya sauce, soft white sugar, sesame, sweet osmanthus, hawthorn, capsicum；Potassium sorbate, glutamic acid are received, 5'- flavor nucleosides
Acid disodium, 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 burdock 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 sweet osmanthus burdock paste, 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：Burdock 50；Auxiliary material：It is soybean oil 5, soya sauce 3, hawthorn 2, soft white sugar 3, sweet osmanthus 3, peppery
Green pepper 2, sesame 1；Food additives：Potassium sorbate 0.2, glutamic acid receive 0.2 and 5'- the sapidity nucleotide disodiums 0.2；The use of each component
Amount floats up and down no more than 2%.
2. a kind of sweet osmanthus burdock pastes of according to claim 1, it is characterized in that, comprising raw material, auxiliary material and food additives,
The mass ratio of total amount is shared by the component and each component that each is included：Raw material：Burdock 50；Auxiliary material：Soybean oil 5, Huang
Beans sauce 3, hawthorn 2, soft white sugar 3, sweet osmanthus 3, capsicum 2, sesame 1；Food additives：Potassium sorbate 0.2, glutamic acid receive 0.2 and 5'-
The sapidity nucleotide disodium 0.2.
3. the method for the sweet osmanthus burdock paste described in claim 1 ~ 2 any one claim is prepared, it is characterized in that, 1）It selects excellent
The fresh burdock peeled wash of matter is put into salt and pickles 15 days, the water in burdock is made to be pickled out, then dice, desalination, drying；2）
Fresh sweet osmanthus is dried to half-dried, is scalded with hot water and locks its fragrance, it is for use after draining；3）Soya sauce, soft white sugar, sesame
Fiber crops, sweet osmanthus, hawthorn, capsicum；Potassium sorbate, glutamic acid are received, 5'- the sapidity nucleotide disodiums are put into pot and add in soybean oil, keep
150 DEG C or so of oil temperature carries out small fire and boils 30 minutes, the fragrance in spice is made to be fully dissolved in oil, makes fragrance stronger；
4）The burdock fourth of drying is poured into boiled spice, the system of trembling is uniform, is fitted into bag, sterilizes half an hour, sterilising temp control
System is between 90 ~ 100 DEG C；5）It cases after cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711406568.3A CN108157923A (en) | 2017-12-22 | 2017-12-22 | A kind of sweet osmanthus burdock paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711406568.3A CN108157923A (en) | 2017-12-22 | 2017-12-22 | A kind of sweet osmanthus burdock paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108157923A true CN108157923A (en) | 2018-06-15 |
Family
ID=62523623
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711406568.3A Pending CN108157923A (en) | 2017-12-22 | 2017-12-22 | A kind of sweet osmanthus burdock paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108157923A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110679909A (en) * | 2019-11-06 | 2020-01-14 | 天益食品（徐州）有限公司 | Burdock paste and production method thereof |
| CN110679906A (en) * | 2019-10-30 | 2020-01-14 | 天益食品（徐州）有限公司 | Mushroom and burdock sauce |
| CN110679905A (en) * | 2019-10-30 | 2020-01-14 | 天益食品（徐州）有限公司 | Preparation method of mushroom burdock sauce |
-
2017
- 2017-12-22 CN CN201711406568.3A patent/CN108157923A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110679906A (en) * | 2019-10-30 | 2020-01-14 | 天益食品（徐州）有限公司 | Mushroom and burdock sauce |
| CN110679905A (en) * | 2019-10-30 | 2020-01-14 | 天益食品（徐州）有限公司 | Preparation method of mushroom burdock sauce |
| CN110679909A (en) * | 2019-11-06 | 2020-01-14 | 天益食品（徐州）有限公司 | Burdock paste and production method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180615 |
|
| WD01 | Invention patent application deemed withdrawn after publication |