CN108925966A - A kind of purslane sauce and preparation method thereof - Google Patents
A kind of purslane sauce and preparation method thereof Download PDFInfo
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- CN108925966A CN108925966A CN201810721363.2A CN201810721363A CN108925966A CN 108925966 A CN108925966 A CN 108925966A CN 201810721363 A CN201810721363 A CN 201810721363A CN 108925966 A CN108925966 A CN 108925966A
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- parts
- purslane
- sauce
- frying
- mushroom
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Classifications
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- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
Abstract
The invention belongs to typical local food fields, more particularly to a kind of purslane sauce and preparation method thereof, it is made by techniques such as feedstock processing, allotment, frying, canning and sterilizings, using purslane, mushroom as major ingredient, it is aided with capsicum, thick broad-bean sauce etc. and is deployed, the purslane paste flavor obtained through frying is without peppery, it is oily but not greasy, it is delicious and lasting, and nutriment is abundant, provides necessary nutrient and energy requirement for body；The additions such as entire prescription preservative free, it is natural delicious, it ensure that health, the safety of food materials.
Description
Technical field
The invention belongs to typical local food fields, and in particular to a kind of purslane sauce and preparation method thereof.
Technical background
Purslane is also known as HERBA PORTULACAE, horse three-coloured amaranth, five-element's grass etc., is medical and edible dual purpose plant, and herb contains L- noradrenaline
The ingredients such as element, DOPA, fatty acid, amino acid, vitamin, flavonoids and polysaccharide have clearing heat and promoting diuresis, removing toxicity for detumescence, benefit of quenching the thirst
Urine effect, seed materials for improving vision.Modern study shows, purslane SL3 fatty acid also rich in and vitamin A sample substance: SL3
Fatty acid is to form cell membrane, especially substance necessary to brain cell membrane and ocular cell membrane；Vitamin A sample substance can maintain
Skin tissue such as skin, cornea and conjunctival normal function participate in the synthesis of visual purple, enhance retinal photoreceptor performance, also join
With internal many oxidation process.
Sauce is gone with rice or bread as common in resident's diet, because its is convenient, simple, only plain rice, smooth surface, white
Congee, steamed bun mix instant seasoning sauce, can also eat deliciousness, therefore liked deeply by the majority of consumers.Sauce on the market at present
Product category multiplicity, mostly based on thick chilli sauce, still there is part mushroom sauce, product is more single, and using purslane as the sauce product of major ingredient
Temporarily not a large amount of listings.
Therefore how to obtain a kind of using Herba portulacae as the sauce of main component, bring more healthy diet to produce to the common people
Product become one of problem to be solved.
Summary of the invention
In place of blank of the existing technology, the present invention provides a kind of purslane sauce and preparation method thereof, pass through
The techniques such as feedstock processing, allotment, frying, canning and sterilizing be made, using purslane, mushroom as major ingredient, be aided with capsicum, thick broad-bean sauce etc. into
Row allotment, the purslane paste flavor obtained through frying is oily but not greasy without peppery, delicious and lasting, and nutriment is abundant, is body
Necessary nutrient and energy requirement are provided；The additions such as entire prescription preservative free, it is natural delicious, ensure that food materials health,
Safety.
Main technical schemes of the invention are as follows:
A kind of purslane sauce, raw material composition are as follows by weight:
33-40 parts of purslane, 15-20 parts of fresh mushroom, 20-25 parts of thick broad-bean sauce, 4-7 parts of chilli, 0.5-1 parts of shallot,
0.2-0.5 parts of ginger；
With Herba portulacae for main food materials in mentioned component, cooperates mushroom this " king of mountain delicacy ", make the nutrition of purslane sauce
Material abundance；First the addition of thick broad-bean sauce provides salinity, Sauce flavor, second increase the amino acid nitrogen content of product；And it does
Pimiento mainly provides product certain peppery degree mouthfeel, while the VC of certain content is supplied for product, enrich the nutrition of product at
Point, shallot, ginger are seasoning class auxiliary material, assist the improvement of product special flavour.
The preparation method of Herba portulacae sauce of the present invention includes the following steps:
1) raw material pre-treatment
Purslane: impregnating dry purslane with pure water makes its abundant rehydration, 33-40 parts of the purslane after taking rehydration, cutting
At the segment of 0.5-0.8cm, 85 DEG C of hot oil 3-5s are crossed, remove moisture；
Mushroom: 15-20 parts of fresh mushroom are removed the root base of a fruit, are cut into the small fourth of 0.5cm, and 85 DEG C of blanching 20-30s are pulled out and drained away the water；
Capsicum: 4-7 parts of chilli, the largest particles diameter is crushed to no more than 0.5cm；
Shallot:, removing root, leaf by fresh shallot 0.5-1 parts, and Bulbus Allii Fistulosi is stayed to be cut into the small fourth of 0.5cm；
Ginger: 0.2-0.5 parts of dosage, it is cut into the small fourth of 0.3cm；
2) bottom material frying
18-25 parts of Non-transgenic soybean oil are poured into pot, and when oil temperature rises to 75-80 DEG C, shallot, ginger stir-frying 3- is added
5s, thick broad-bean sauce 20-25 parts of addition, chilli keep stir-frying 20-30s；
3) it boils
The good bottom material of frying turns small fire, and 70-80 DEG C of temperature is advisable, and purslane, mushroom is added, after stir-frying uniformly, small fire is endured
5-10min processed；
4) canning and sterilizing
Boiled sauce is fitted into bottle, is closed the lid, and using pasteurising process, lid is screwed after sterilizing, cold
But to room temperature.
Wherein 85 DEG C of the temperature of pasteurization, time 10min.
In above-mentioned steps, its meat feeling can be increased after abundant rehydration by being primarily due to purslane to the processing of Herba portulacae,
Dry purslane bavin, hard mouthfeel are avoided, while decreasing the acid of fresh purslane, astringent taste road.Cross 85 DEG C of hot oil 3-5s and be in order to
The moisture on rehydration purslane surface is removed, the substitution of unboiled water during tanning is reduced；
Using above-mentioned raw material proportioning, mushroom purslane sauced meat matter taste good obtained has both the bacterium fragrance of mushroom
With the edible wild herbs flavor of purslane, and rich in the nutritional ingredients such as fungi polysaccharide, vitamin and alkaloid, compared with existing mushroom sauce,
Thick chilli sauce nutriment is richer, and salinity is low, peppery degree is agreeable to the taste, avoids edible rear easily excessive internal heat symptom, also substantially improves fresh
Acid, the astringent taste road of purslane bring the missing in mouthfeel to product.
In conclusion passing through feedstock processing, allotment, frying, tank the present invention provides a kind of Wild vegetable sauce and preparation method thereof
The techniques such as dress sterilizing are made, and using purslane, mushroom as major ingredient, are aided with capsicum, thick broad-bean sauce etc. and are deployed, the horse obtained through frying
Bitterroot paste flavor is oily but not greasy without peppery, delicious and lasting, and nutriment is abundant, provides necessary nutrient and energy for body
Amount demand；The additions such as entire prescription preservative free, it is natural delicious, it ensure that health, the safety of food materials.
Specific embodiment:
The technical solution of the present invention is not limited to the following list, further includes according to specific embodiment
Content is suitably extended.
Embodiment 1
A kind of purslane sauce, raw material composition are as follows by weight:
35 parts of purslane, 15 parts of fresh mushroom, 20 parts of thick broad-bean sauce, 5 parts of chilli, 0.6 part of shallot, 0.2 part of ginger；
Preparation method is as follows:
1) raw material pre-treatment
Purslane: impregnating dry purslane with pure water makes its abundant rehydration, 33-40 parts of the purslane after taking rehydration, cutting
At the segment of 0.5-0.8cm, 85 DEG C of hot oil 3-5s are crossed, remove moisture；
Mushroom: 15-20 parts of fresh mushroom are removed the root base of a fruit, are cut into the small fourth of 0.5cm, and 85 DEG C of blanching 20-30s are pulled out and drained away the water；
Capsicum: 4-7 parts of chilli, the largest particles diameter is crushed to no more than 0.5cm；
Shallot:, removing root, leaf by fresh shallot 0.5-1 parts, and Bulbus Allii Fistulosi is stayed to be cut into the small fourth of 0.5cm；
Ginger: 0.2-0.5 parts of dosage, it is cut into the small fourth of 0.3cm；
2) bottom material frying
18-25 parts of Non-transgenic soybean oil are poured into pot, and when oil temperature rises to 75-80 DEG C, shallot, ginger stir-frying 3- is added
5s, thick broad-bean sauce 20-25 parts of addition, chilli keep stir-frying 20-30s；
3) it boils
The good bottom material of frying turns small fire, and 70-80 DEG C of temperature is advisable, and purslane, mushroom is added, after stir-frying uniformly, small fire is endured
5-10min processed；
4) canning and sterilizing
Boiled sauce is fitted into bottle, is closed the lid, and using pasteurising process, lid is screwed after sterilizing, cold
But to room temperature.
Wherein 85 DEG C of the temperature of pasteurization, time 10min.
Product is through detecting protein content 5%, and more similar thick chilli sauce product content is 3 percentage points high, and sodium content is lower than
Similar product 40%, it is more healthy.
Embodiment 2
A kind of purslane sauce, raw material composition are as follows by weight:
37 parts of purslane, 16 parts of fresh mushroom, 23 parts of thick broad-bean sauce, 6 parts of chilli, 0.8 part of shallot, 0.3 part of ginger；
Preparation method is as follows:
1) raw material pre-treatment
Purslane: impregnating dry purslane with pure water makes its abundant rehydration, 33-40 parts of the purslane after taking rehydration, cutting
At the segment of 0.5-0.8cm, 85 DEG C of hot oil 3-5s are crossed, remove moisture；
Mushroom: 15-20 parts of fresh mushroom are removed the root base of a fruit, are cut into the small fourth of 0.5cm, and 85 DEG C of blanching 20-30s are pulled out and drained away the water；
Capsicum: 4-7 parts of chilli, the largest particles diameter is crushed to no more than 0.5cm；
Shallot:, removing root, leaf by fresh shallot 0.5-1 parts, and Bulbus Allii Fistulosi is stayed to be cut into the small fourth of 0.5cm；
Ginger: 0.2-0.5 parts of dosage, it is cut into the small fourth of 0.3cm；
2) bottom material frying
18-25 parts of Non-transgenic soybean oil are poured into pot, and when oil temperature rises to 75-80 DEG C, shallot, ginger stir-frying 3- is added
5s, thick broad-bean sauce 20-25 parts of addition, chilli keep stir-frying 20-30s；
3) it boils
The good bottom material of frying turns small fire, and 70-80 DEG C of temperature is advisable, and purslane, mushroom is added, after stir-frying uniformly, small fire is endured
5-10min processed；
4) canning and sterilizing
Boiled sauce is fitted into bottle, is closed the lid, and using pasteurising process, lid is screwed after sterilizing, cold
But to room temperature.
Wherein 85 DEG C of the temperature of pasteurization, time 10min.
Product is through detecting protein content 7%, and more similar thick chilli sauce product content is 5 percentage points high, and sodium content is lower than
Similar product 44%.
Embodiment 3
A kind of purslane sauce, raw material composition are as follows by weight:
38 parts of purslane, 18 parts of fresh mushroom, 25 parts of thick broad-bean sauce, 7 parts of chilli, 1 part of shallot, 0.4 part of ginger；
Preparation method is as follows:
1) raw material pre-treatment
Purslane: impregnating dry purslane with pure water makes its abundant rehydration, 33-40 parts of the purslane after taking rehydration, cutting
At the segment of 0.5-0.8cm, 85 DEG C of hot oil 3-5s are crossed, remove moisture；
Mushroom: 15-20 parts of fresh mushroom are removed the root base of a fruit, are cut into the small fourth of 0.5cm, and 85 DEG C of blanching 20-30s are pulled out and drained away the water；
Capsicum: 4-7 parts of chilli, the largest particles diameter is crushed to no more than 0.5cm；
Shallot:, removing root, leaf by fresh shallot 0.5-1 parts, and Bulbus Allii Fistulosi is stayed to be cut into the small fourth of 0.5cm；
Ginger: 0.2-0.5 parts of dosage, it is cut into the small fourth of 0.3cm；
2) bottom material frying
18-25 parts of Non-transgenic soybean oil are poured into pot, and when oil temperature rises to 75-80 DEG C, shallot, ginger stir-frying 3- is added
5s, thick broad-bean sauce 20-25 parts of addition, chilli keep stir-frying 20-30s；
3) it boils
The good bottom material of frying turns small fire, and 70-80 DEG C of temperature is advisable, and purslane, mushroom is added, after stir-frying uniformly, small fire is endured
5-10min processed；
4) canning and sterilizing
Boiled sauce is fitted into bottle, is closed the lid, and using pasteurising process, lid is screwed after sterilizing, cold
But to room temperature.
Wherein 85 DEG C of the temperature of pasteurization, time 10min.
Product is through detecting protein content 8%, and more similar thick chilli sauce product content is 6 percentage points high, and sodium content is lower than
Similar product 43%；
It can be seen that pinch green pepper paste flavor provided by the present invention is without peppery, and it is oily but not greasy, it is delicious and lasting, and nutritional ingredient is more
It is abundant, it is more healthy.
Claims (3)
1. a kind of purslane sauce, it is characterised in that: raw material composition is as follows by weight:
33-40 parts of purslane, 15-20 parts of fresh mushroom, 20-25 parts of thick broad-bean sauce, 4-7 parts of chilli, 0.5-1 parts of shallot, ginger
0.2-0.5 parts.
2. the preparation method of Herba portulacae sauce described in claim 1, characterized by the following steps:
1) raw material pre-treatment
Purslane: impregnating dry purslane with pure water makes its abundant rehydration, and 33-40 parts of the purslane after taking rehydration is cut into
The segment of 0.5-0.8cm crosses 85 DEG C of hot oil 3-5s, removes moisture；
Mushroom: 15-20 parts of fresh mushroom are removed the root base of a fruit, are cut into the small fourth of 0.5cm, and 85 DEG C of blanching 20-30s are pulled out and drained away the water；
Capsicum: 4-7 parts of chilli, the largest particles diameter is crushed to no more than 0.5cm；
Shallot:, removing root, leaf by fresh shallot 0.5-1 parts, and Bulbus Allii Fistulosi is stayed to be cut into the small fourth of 0.5cm；
Ginger: 0.2-0.5 parts of dosage, it is cut into the small fourth of 0.3cm；
2) bottom material frying
18-25 parts of Non-transgenic soybean oil are poured into pot, and when oil temperature rises to 75-80 DEG C, shallot, ginger stir-frying 3-5s is added,
Thick broad-bean sauce 20-25 parts of addition, chilli keep stir-frying 20-30s；
3) it boils
The good bottom material of frying turns small fire, and 70-80 DEG C of temperature is advisable, and purslane, mushroom is added, and after stir-frying uniformly, small fire boils 5-
10min；
4) canning and sterilizing
Boiled sauce is fitted into bottle, is closed the lid, and using pasteurising process, is screwed lid after sterilizing, is cooled to
Room temperature.
3. the preparation method of Herba portulacae sauce according to claim 2, it is characterised in that: 85 DEG C of the temperature of pasteurization, when
Between 10min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810721363.2A CN108925966A (en) | 2018-07-02 | 2018-07-02 | A kind of purslane sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810721363.2A CN108925966A (en) | 2018-07-02 | 2018-07-02 | A kind of purslane sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108925966A true CN108925966A (en) | 2018-12-04 |
Family
ID=64446658
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810721363.2A Pending CN108925966A (en) | 2018-07-02 | 2018-07-02 | A kind of purslane sauce and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1116506A (en) * | 1995-06-27 | 1996-02-14 | 马兴胜 | Mushroom sauce and its preparing method |
| CN101878885A (en) * | 2009-05-05 | 2010-11-10 | 鄂州市华容文昌综合食品厂 | Parslane herb pickles and preparation method thereof |
| CN103404839A (en) * | 2013-07-20 | 2013-11-27 | 石台县小菜一碟农产品有限公司 | Wild vegetable sauce and making method thereof |
| CN103689548A (en) * | 2013-12-19 | 2014-04-02 | 姜莉 | Mushroom sauce and preparation method thereof |
| CN107242533A (en) * | 2017-07-24 | 2017-10-13 | 北京利民恒华农业科技有限公司 | A kind of mushroom sauce and preparation method thereof |
-
2018
- 2018-07-02 CN CN201810721363.2A patent/CN108925966A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1116506A (en) * | 1995-06-27 | 1996-02-14 | 马兴胜 | Mushroom sauce and its preparing method |
| CN101878885A (en) * | 2009-05-05 | 2010-11-10 | 鄂州市华容文昌综合食品厂 | Parslane herb pickles and preparation method thereof |
| CN103404839A (en) * | 2013-07-20 | 2013-11-27 | 石台县小菜一碟农产品有限公司 | Wild vegetable sauce and making method thereof |
| CN103689548A (en) * | 2013-12-19 | 2014-04-02 | 姜莉 | Mushroom sauce and preparation method thereof |
| CN107242533A (en) * | 2017-07-24 | 2017-10-13 | 北京利民恒华农业科技有限公司 | A kind of mushroom sauce and preparation method thereof |
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Application publication date: 20181204 |