CN110313602A - A kind of fruits and vegetables seasoning and preparation method thereof - Google Patents
A kind of fruits and vegetables seasoning and preparation method thereof Download PDFInfo
- Publication number
- CN110313602A CN110313602A CN201910691531.2A CN201910691531A CN110313602A CN 110313602 A CN110313602 A CN 110313602A CN 201910691531 A CN201910691531 A CN 201910691531A CN 110313602 A CN110313602 A CN 110313602A
- Authority
- CN
- China
- Prior art keywords
- fruit
- fruits
- preparation
- vegetables
- seasoning
- 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
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 66
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims abstract description 38
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 40
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 239000002253 acid Substances 0.000 claims description 27
- 235000011869 dried fruits Nutrition 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 24
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 20
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 20
- 235000005979 Citrus limon Nutrition 0.000 claims description 20
- 244000131522 Citrus pyriformis Species 0.000 claims description 20
- 240000007817 Olea europaea Species 0.000 claims description 20
- 244000288157 Passiflora edulis Species 0.000 claims description 20
- 235000000370 Passiflora edulis Nutrition 0.000 claims description 20
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 20
- 239000011425 bamboo Substances 0.000 claims description 20
- 235000000832 Ayote Nutrition 0.000 claims description 17
- 240000004244 Cucurbita moschata Species 0.000 claims description 17
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 17
- 235000015136 pumpkin Nutrition 0.000 claims description 17
- 239000000843 powder Substances 0.000 claims description 16
- 244000269722 Thea sinensis Species 0.000 claims description 15
- 241000372057 Oxydendrum Species 0.000 claims description 14
- 235000009569 green tea Nutrition 0.000 claims description 14
- 235000013599 spices Nutrition 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 14
- 235000021419 vinegar Nutrition 0.000 claims description 14
- 239000000052 vinegar Substances 0.000 claims description 14
- 244000132436 Myrica rubra Species 0.000 claims description 11
- 235000010749 Vicia faba Nutrition 0.000 claims description 9
- 240000006677 Vicia faba Species 0.000 claims description 9
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 9
- 235000015067 sauces Nutrition 0.000 claims description 9
- 235000002566 Capsicum Nutrition 0.000 claims description 8
- 240000008574 Capsicum frutescens Species 0.000 claims description 8
- 240000007232 Illicium verum Species 0.000 claims description 8
- 235000008227 Illicium verum Nutrition 0.000 claims description 8
- 239000001390 capsicum minimum Substances 0.000 claims description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 8
- 239000008158 vegetable oil Substances 0.000 claims description 8
- 244000061520 Angelica archangelica Species 0.000 claims description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 7
- 240000001980 Cucurbita pepo Species 0.000 claims description 7
- 235000009852 Cucurbita pepo Nutrition 0.000 claims description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 7
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 7
- 244000273928 Zingiber officinale Species 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 235000020354 squash Nutrition 0.000 claims description 7
- 240000000425 Chaenomeles speciosa Species 0.000 claims description 6
- 235000005078 Chaenomeles speciosa Nutrition 0.000 claims description 6
- 235000007270 Gaultheria hispida Nutrition 0.000 claims description 6
- 235000009134 Myrica cerifera Nutrition 0.000 claims description 6
- 244000269152 Myrica pensylvanica Species 0.000 claims description 6
- 235000012851 Myrica pensylvanica Nutrition 0.000 claims description 6
- 235000017831 Pseudocydonia sinensis Nutrition 0.000 claims description 6
- 230000007159 enucleation Effects 0.000 claims description 6
- 244000082204 Phyllostachys viridis Species 0.000 claims 4
- 241000287828 Gallus gallus Species 0.000 abstract description 9
- 235000013330 chicken meat Nutrition 0.000 abstract description 9
- 239000000463 material Substances 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 239000000284 extract Substances 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 abstract description 4
- 241001465754 Metazoa Species 0.000 abstract description 3
- 235000019658 bitter taste Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 239000004278 EU approved seasoning Substances 0.000 abstract description 2
- 230000004927 fusion Effects 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 229940073490 sodium glutamate Drugs 0.000 abstract description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 abstract 1
- 239000000047 product Substances 0.000 description 39
- 241001330002 Bambuseae Species 0.000 description 16
- 230000000052 comparative effect Effects 0.000 description 9
- 210000001519 tissue Anatomy 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 5
- 238000010521 absorption reaction Methods 0.000 description 4
- 241000219000 Populus Species 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000003563 vegetarian diet Nutrition 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000002210 biocatalytic effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000005418 vegetable material Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/29—Fruit flavours
-
- 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
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a kind of fruits and vegetables seasonings and preparation method thereof, belong to seasoning technical field.This method includes pretreatment of raw material, the preparation of fruit ferment and the big step of the preparation of fruits and vegetables seasoning three.Seasoning of the present invention is natural, safe, and delicious flavour has unique, strong fruit-vegetable flavor；Animal material is not used, the content of fat contained in existing chicken bouillon product He protein is greatly reduced, avoiding eater will lead to fat worry to chickens' extract；Meanwhile sodium glutamate is not also used, meet people for the demand of health；The present invention accurately controls the heating time of fruit ferment and fruit and vegetable product, avoids scattering and disappearing for fragrance matter as far as possible, so that having obtained effective fusion between fruit ferment and fruits and vegetables, the seasoning mouthfeel of generation is more comfortable, and no bitter taste, fruity overflows；Preparation method of the present invention is simple, reliable, easy to industrialized production.
Description
Technical field
The invention belongs to seasoning technical fields, and in particular to a kind of fruits and vegetables seasoning and preparation method thereof.
Background technique
Seasoning, also referred to as condiment refer to the food composition for being used to be added on a small quantity in other foods and being used to improve taste.From
Dividing on taste added by seasoning has acid, sweet tea, hardship, peppery, salty, fresh, fiber crops.Have on the fragrance of addition fragrant and sweet, Xin Xiang, minty note,
Fruity etc..Divide from technological means, ancient times are mostly natural flavouring (such as salt, soya-bean oil, sugar, illiciumverum), and compatriots are multi-purpose multiple now
It closes seasoning (monosodium glutamate, chickens' extract, chicken powder).
Nowadays, most commonly used compound flavoring materials are chickens' extracts in family, and the high-quality chickens' extract occurred in the market is substantially adopted
It is made with animal materials such as chicken or chicken bones, but with the improvement of people ' s living standards and to healthy diet concept
Constantly enhancing, many consumers are also increasingly biased to vegetarianism, therefore using the natural material of inanimacy, produce green
Color, natural vegetarian diet seasoning, it will increasingly by the welcome of consumer.
Ferment is commonly called as " enzyme ", refers to the polymer substance with biocatalytic Activity.Current worldwide fruit ferment refers to
By being mixed in a certain ratio various fruit and sugar and water, sealing is placed and is sufficiently fermented most by the enzyme of fruit institute band itself
The liquid obtained eventually.It can not only help to exclude rich in the effective components such as multivitamin, minerals, SOD inside fruit
The intracorporal toxin of body, beautifying face and moistering lotion may also help in body and accelerate metabolism, improve constipation, decompose extra fat, improve
Constitution.Since it is extracted in food, almost there is no any side effect to body.
Currently, the even compound seasoner for having fruits and vegetables class, still, the bitterness all generated along with fruit itself or when processing
Taste, mouthfeel are bad.Portioned product prepares so-called fruits and vegetables seasoning using the extracting solution of fruits and vegetables, but it contains fruits and vegetables actually
Nutriment it is less, therefore the problem of how overcome the deficiencies in the prior art is current seasoning technical field urgent need to resolve.
Summary of the invention
It is an object of the present invention to solve the deficiency of the existing technology and provide a kind of fruits and vegetables seasoning and preparation method thereof,
The preparation method is simple, easy to industrialized production, and fruits and vegetables seasoning obtained is natural, safe, delicious flavour, and it is unique, dense to have
Strongly fragrant fruit-vegetable flavor.
To achieve the above object, The technical solution adopted by the invention is as follows:
A kind of preparation method of fruits and vegetables seasoning, includes the following steps:
Step (1), pretreatment of raw material: acid Chinese quince, lemon are sliced, and deseeding is respectively placed in cold water later and impregnates 3-4 days,
It after taking-up, dries, obtains sourwood green tea produced in Anhui Province, lemon tablet；
It after passion fruit decladding, is placed in cold water and impregnates 3-4 days, filter, take filter residue, dry, obtain passion fruit dry product；
After olive, Waxberry enucleation, it is respectively placed in cold water and impregnates 3-4 days, after taking-up, dry, obtain olive dried fruit, red bayberry
Dried fruit；
After acid bamboo shoot chopping, obtained acid bamboo shoot silk is impregnated in water, it is spare；
It by squash tissue slice, dries, crushes, obtain pumpkin powder；Present invention partial size smashed for pumpkin is with no restrictions；
Step (2) preparation of fruit ferment: in parts by weight, is fried 10-12 portions of thick broad-bean sauce with 5-10 parts of vegetable oil
Afterwards, 0-5 parts of spice and 50-100 parts of fruits vinegar is added, stirring obtains fruit ferment to being uniformly mixed；
Step (3), the preparation of fruits and vegetables seasoning: obtaining fruit ferment for step (2) and boil, and is added 18-25 parts thereto later
Fruit and vegetable product after stirring and maintaining fluidized state 5-10min, is naturally cooling to lower than 50 DEG C, homogeneous is cooled to room temperature, and is obtained
Fruits and vegetables seasoning；
The fruit and vegetable product includes sourwood green tea produced in Anhui Province, lemon tablet, passion fruit dry product, the olive dried fruit, red bayberry fruit that step (1) obtains
It at least one of does, further includes acid bamboo shoot silk, at least one of the pumpkin powder that step (1) obtains.For each in fruit and vegetable product
The dosage of raw material is herein with no restrictions.
It is further preferred that the time that step (1) is dried is 8-10 days.
It is further preferred that fruits vinegar described in step (2) be preserved plum vinegar or lemon vinegar, but not limited to this.
It is further preferred that spice described in step (3) includes capsicum, ginger, cassia bark, fennel, illiciumverum, the root of Dahurain angelica, sand
The combination of one or more of Renhe Radix Glycyrrhizae, but not limited to this.
It is further preferred that spice described in step (3) includes capsicum, ginger, cassia bark, fennel, illiciumverum, the root of Dahurain angelica, sand
Renhe Radix Glycyrrhizae, mass ratio 2:0.5:0.3:0.2:1:0.2:1:1, but not limited to this.
It is further preferred that the fruit and vegetable product includes sourwood green tea produced in Anhui Province, lemon tablet, the passion fruit that step (1) obtains
Dry product, olive dried fruit, red bayberry dried fruit, acid bamboo shoot silk, pumpkin powder, mass ratio 0.8:1:0.3:0.5:2:0.2:3, but be not limited to
This.
The present invention also provides fruits and vegetables seasonings made from the preparation method of above-mentioned fruits and vegetables seasoning.
The thick broad-bean sauce that the present invention uses is commercial product, it is preferred to use does not add the thick broad-bean sauce of monosodium glutamate.
The present invention vegetable oil is not done it is specifically limited, can be for soybean oil, corn oil etc..
The present invention does not do the thickness of slice specifically limited, it is generally preferable to the thickness of 1-3mm.
The present invention is mainly to remove the substance that bitter taste is also easy to produce in subsequent production for the purpose of pretreatment of raw material.
Fruits and vegetables seasoning of the present invention sterilizes after being packaged, can outbound, it is preferred to use and small dimension packaging bag is packed, with
Guarantee quality when using.
Compared with prior art, the present invention has the advantages that:
(1) seasoning of the present invention is natural, safe, and delicious flavour has unique, strong fruit-vegetable flavor；Animal material is not used,
The content for greatly reducing fat contained in existing chicken bouillon product He protein avoids eater and will lead to obesity to chickens' extract
Worry；Meanwhile sodium glutamate is not also used, meet people for the demand of health；
(2) present invention has been sufficiently reserved the nutriment in fruit and vegetable materials, and handles manufactured seasoning through the invention without hardship
Astringent taste, mellow in taste；
(3) heating time of the accurate control fruit ferment and fruit and vegetable product of the present invention, scattering and disappearing for fragrance matter is avoided as far as possible, so that
Effective fusion is obtained between fruit ferment and fruits and vegetables, the seasoning mouthfeel of generation is more comfortable, and fruity overflows, and can supplement people
The nutriments such as amino acid, protein needed for body, vitamin, moreover it is possible to promote fat digestion, and can increase the secretion of gastric juice,
With help digestion, promote digestion, the effect improved the immunity of the human body.
(4) preparation method of the present invention is simple, reliable, easy to industrialized production.
Specific embodiment
Below with reference to embodiment, the present invention is described in further detail.
It will be understood to those of skill in the art that the following example is merely to illustrate the present invention, and it should not be regarded as limiting this hair
Bright range.In the examples where no specific technique or condition is specified, described technology or conditions according to the literature in the art
Or it is carried out according to product description.Production firm person is not specified in material therefor or equipment, is that can be obtained by purchase
Conventional products.
Embodiment 1
A kind of preparation method of fruits and vegetables seasoning, includes the following steps:
Step (1), pretreatment of raw material: acid Chinese quince is sliced, deseeding, is respectively placed in cold water and is impregnated 3 days later, after taking-up,
It dries, obtains sourwood green tea produced in Anhui Province；
After acid bamboo shoot chopping, obtained acid bamboo shoot silk is impregnated in water, it is spare；
It by squash tissue slice, dries, crushes, obtain pumpkin powder；
Step (2) preparation of fruit ferment: in parts by weight, after being fried 10 portions of thick broad-bean sauce with 5 parts of vegetable oil, is added
50-100 parts of fruits vinegar, stirring obtain fruit ferment to being uniformly mixed；
Step (3), the preparation of fruits and vegetables seasoning: obtaining fruit ferment for step (2) and boil, and 18 parts of fruits and vegetables are added thereto later
Product after stirring and maintaining fluidized state 5min, is naturally cooling to lower than 50 DEG C, and homogeneous is cooled to room temperature, and obtains fruits and vegetables seasoning
Material；
The fruit and vegetable product includes sourwood green tea produced in Anhui Province, acid bamboo shoot silk and pumpkin powder, mass ratio 1:1:3.
Embodiment 2
A kind of preparation method of fruits and vegetables seasoning, includes the following steps:
Step (1), pretreatment of raw material: after passion fruit decladding, being placed in cold water and impregnate 4 days, and filtering takes filter residue, dries, obtains
To passion fruit dry product；
After olive, Waxberry enucleation, it is respectively placed in cold water and impregnates 4 days, after taking-up, dry, obtain olive dried fruit, red bayberry fruit
It is dry；
It by squash tissue slice, dries, crushes, obtain pumpkin powder；Wherein, the time dried is 8-10 days；
Step (2) preparation of fruit ferment: in parts by weight, after being fried 12 portions of thick broad-bean sauce with 10 parts of vegetable oil, is added
5 parts of spice and 100 parts of lemon vinegar, stirring obtain fruit ferment to being uniformly mixed；
Step (3), the preparation of fruits and vegetables seasoning: obtaining fruit ferment for step (2) and boil, and 25 parts of fruits and vegetables are added thereto later
Product after stirring and maintaining fluidized state 10min, is naturally cooling to lower than 50 DEG C, homogeneous is cooled to room temperature, and obtains fruits and vegetables tune
Taste substance；
The fruit and vegetable product includes passion fruit dry product, olive dried fruit, red bayberry dried fruit and the pumpkin powder that step (1) obtains, quality
Than for 1:1:1:1.
The spice is capsicum.
Embodiment 3
A kind of preparation method of fruits and vegetables seasoning, includes the following steps:
Step (1) pretreatment of raw material: acid Chinese quince, lemon is sliced, deseeding is respectively placed in cold water later and impregnates 3 days, takes
It after out, dries, obtains sourwood green tea produced in Anhui Province, lemon tablet；
It after passion fruit decladding, is placed in cold water and impregnates 3.5 days, filter, take filter residue, dry, obtain passion fruit dry product；
After olive, Waxberry enucleation, it is respectively placed in cold water and impregnates 3.5 days, after taking-up, dry, obtain olive dried fruit, red bayberry
Dried fruit；
After acid bamboo shoot chopping, obtained acid bamboo shoot silk is impregnated in water, it is spare；
It by squash tissue slice, dries, crushes, obtain pumpkin powder；
Wherein, the time dried is 8-10 days；
Step (2) preparation of fruit ferment: in parts by weight, after being fried 11 portions of thick broad-bean sauce with 8 parts of vegetable oil, is added 3
The spice and 80 parts of preserved plum vinegar of part, stirring obtain fruit ferment to being uniformly mixed；
Step (3), the preparation of fruits and vegetables seasoning: obtaining fruit ferment for step (2) and boil, and 20 parts of fruits and vegetables are added thereto later
Product after stirring and maintaining fluidized state 8min, is naturally cooling to lower than 50 DEG C, and homogeneous is cooled to room temperature, and obtains fruits and vegetables seasoning
Material；
Spice described in step (3) includes capsicum, ginger, cassia bark, fennel, illiciumverum, the root of Dahurain angelica, fructus amomi and Radix Glycyrrhizae, mass ratio 2:
0.5:0.3:0.2:1:0.2:1:1。
The fruit and vegetable product includes sourwood green tea produced in Anhui Province, lemon tablet, passion fruit dry product, the olive dried fruit, poplar that step (1) obtains
Plum dried fruit, acid bamboo shoot silk, pumpkin powder, mass ratio 0.8:1:0.3:0.5:2:0.2:3.
Embodiment 4
A kind of preparation method of fruits and vegetables seasoning, includes the following steps:
Step (1) pretreatment of raw material: acid Chinese quince, lemon is sliced, deseeding is respectively placed in cold water later and impregnates 3 days, takes
It after out, dries, obtains sourwood green tea produced in Anhui Province, lemon tablet；
It after passion fruit decladding, is placed in cold water and impregnates 3.5 days, filter, take filter residue, dry, obtain passion fruit dry product；
After olive, Waxberry enucleation, it is respectively placed in cold water and impregnates 3.5 days, after taking-up, dry, obtain olive dried fruit, red bayberry
Dried fruit；
After acid bamboo shoot chopping, obtained acid bamboo shoot silk is impregnated in water, it is spare；
It by squash tissue slice, dries, crushes, obtain pumpkin powder；
Wherein, the time dried is 8-10 days；
Step (2) preparation of fruit ferment: in parts by weight, after being fried 11 portions of thick broad-bean sauce with 8 parts of vegetable oil, is added 3
The spice and 80 parts of preserved plum vinegar of part, stirring obtain fruit ferment to being uniformly mixed；
Step (3), the preparation of fruits and vegetables seasoning: obtaining fruit ferment for step (2) and boil, and 20 parts of fruits and vegetables are added thereto later
Product after stirring and maintaining fluidized state 8min, is naturally cooling to lower than 50 DEG C, and homogeneous is cooled to room temperature, and obtains fruits and vegetables seasoning
Material；
Spice described in step (3) includes capsicum, ginger, cassia bark, fennel, illiciumverum, the root of Dahurain angelica, fructus amomi and Radix Glycyrrhizae, mass ratio 1:
1:0.2:0.3:0.2:0.2:0.5:0.5。
The fruit and vegetable product includes sourwood green tea produced in Anhui Province, lemon tablet, passion fruit dry product, the olive dried fruit, poplar that step (1) obtains
Plum dried fruit, acid bamboo shoot silk, pumpkin powder, mass ratio 0.9:1:1:0.1:0.5:0.8:2.
Embodiment 5
A kind of preparation method of fruits and vegetables seasoning, includes the following steps:
Step (1) pretreatment of raw material: acid Chinese quince, lemon is sliced, deseeding is respectively placed in cold water later and impregnates 3 days, takes
It after out, dries, obtains sourwood green tea produced in Anhui Province, lemon tablet；
It after passion fruit decladding, is placed in cold water and impregnates 3.5 days, filter, take filter residue, dry, obtain passion fruit dry product；
After olive, Waxberry enucleation, it is respectively placed in cold water and impregnates 3.5 days, after taking-up, dry, obtain olive dried fruit, red bayberry
Dried fruit；
After acid bamboo shoot chopping, obtained acid bamboo shoot silk is impregnated in water, it is spare；
It by squash tissue slice, dries, crushes, obtain pumpkin powder；
Wherein, the time dried is 8-10 days；
Step (2) preparation of fruit ferment: in parts by weight, after being fried 11 portions of thick broad-bean sauce with 8 parts of vegetable oil, is added 3
The spice and 80 parts of preserved plum vinegar of part, stirring obtain fruit ferment to being uniformly mixed；
Step (3), the preparation of fruits and vegetables seasoning: obtaining fruit ferment for step (2) and boil, and 20 parts of fruits and vegetables are added thereto later
Product after stirring and maintaining fluidized state 8min, is naturally cooling to lower than 50 DEG C, and homogeneous is cooled to room temperature, and obtains fruits and vegetables seasoning
Material；
Spice described in step (3) includes capsicum, ginger, cassia bark, fennel, illiciumverum, the root of Dahurain angelica, fructus amomi and Radix Glycyrrhizae, mass ratio 3:
0.8:0.5:0.1:0.3:0.5:0.2:0.4。
The fruit and vegetable product includes sourwood green tea produced in Anhui Province, lemon tablet, passion fruit dry product, the olive dried fruit, poplar that step (1) obtains
Plum dried fruit, acid bamboo shoot silk, pumpkin powder, mass ratio 1:0.5:1:0.3:3:0.1:2.5.
Comparative example 1
Comparative example 1 and embodiment 3 the difference is that, be added without preserved plum vinegar.
Comparative example 2
Comparative example 2 and embodiment 3 the difference is that, fruit ferment does not boil in step (3), and 20 parts of fruits and vegetables are directly added thereto
Product is stirred, homogeneous, obtains fruits and vegetables seasoning.
Product testing:
1. the embodiment 1-5 seasoning prepared is detected, testing result is shown in Table 1.
1 product testing result of table
2. the anti-moisture absorption performance evaluation of product
30g sample is weighed to be laid in the glass dish of same size size, be placed in climatic chamber (40 DEG C of temperature, it is relatively wet
Degree is open in 80%) to be placed, and is observed every sensory modalities of the 0.5h to sample, is recorded the final tolerance time of sample.According to
The anti-moisture absorption energy of the length judgement sample of final tolerance time.
In this assessment method, final resistance to receptor site is denoted as when sample adhesion mobility variation occurs because the moisture absorption is got wet.
If such as table 2.
3. the sensory evaluation of product is tested
Please 700 personnel, random point 7 groups, product prepared by 1 ~ embodiment of the embodiment of the present invention 5,1 ~ comparative example of comparative example 2 into
The marking of row sense organ, personnel each 30,；Marking includes residue sense after appearance (20 points), quality (25 points), flavor (30 points), chewing
(25 points) four aspects, marking personnel independently carry out, are independent of each other, and it is accurate to judge result with guarantee.It is carried out to result is judged
Statistics, the results are shown in Table 2.
Table 2
From Table 2, it can be seen that the anti-moisture absorption of the embodiment of the present invention 1 ~ 5 can be superior to comparative example 1 and comparative example 2.
In addition, the present invention, when carrying out content detection to product, discovery 3 product of embodiment is more compared with 2 product of comparative example
Sugared content increases 20% or so, and amino acid content increases 10% ~ 12%.
The basic principles, main features and advantages of the present invention have been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (7)
1. a kind of preparation method of fruits and vegetables seasoning, which comprises the steps of:
Step (1), pretreatment of raw material: acid Chinese quince, lemon are sliced, and deseeding is respectively placed in cold water later and impregnates 3-4 days,
It after taking-up, dries, obtains sourwood green tea produced in Anhui Province, lemon tablet；
It after passion fruit decladding, is placed in cold water and impregnates 3-4 days, filter, take filter residue, dry, obtain passion fruit dry product；
After olive, Waxberry enucleation, it is respectively placed in cold water and impregnates 3-4 days, after taking-up, dry, obtain olive dried fruit, red bayberry
Dried fruit；
After acid bamboo shoot chopping, obtained acid bamboo shoot silk is impregnated in water, it is spare；
It by squash tissue slice, dries, crushes, obtain pumpkin powder；
Step (2) preparation of fruit ferment: in parts by weight, is fried 10-12 portions of thick broad-bean sauce with 5-10 parts of vegetable oil
Afterwards, 0-5 parts of spice and 50-100 parts of fruits vinegar is added, stirring obtains fruit ferment to being uniformly mixed；
Step (3), the preparation of fruits and vegetables seasoning: obtaining fruit ferment for step (2) and boil, and is added 18-25 parts thereto later
Fruit and vegetable product after stirring and maintaining fluidized state 5-10min, is naturally cooling to lower than 50 DEG C, homogeneous is cooled to room temperature, and is obtained
Fruits and vegetables seasoning；
The fruit and vegetable product includes sourwood green tea produced in Anhui Province, lemon tablet, passion fruit dry product, the olive dried fruit, red bayberry fruit that step (1) obtains
It at least one of does, further includes acid bamboo shoot silk, at least one of the pumpkin powder that step (1) obtains.
2. the preparation method of fruits and vegetables seasoning according to claim 1, which is characterized in that the time that step (1) is dried is
8-10 days.
3. the preparation method of fruits and vegetables seasoning according to claim 1, which is characterized in that fruits vinegar described in step (2)
For preserved plum vinegar or lemon vinegar.
4. the preparation method of fruits and vegetables seasoning according to claim 1, which is characterized in that spice described in step (3)
Combination including one or more of capsicum, ginger, cassia bark, fennel, illiciumverum, the root of Dahurain angelica, fructus amomi and Radix Glycyrrhizae.
5. the preparation method of fruits and vegetables seasoning according to claim 4, which is characterized in that spice described in step (3)
Including capsicum, ginger, cassia bark, fennel, illiciumverum, the root of Dahurain angelica, fructus amomi and Radix Glycyrrhizae, mass ratio 2:0.5:0.3:0.2:1:0.2:1:1.
6. the preparation method of fruits and vegetables seasoning according to claim 1, which is characterized in that the fruit and vegetable product includes step
Suddenly (1) obtains sourwood green tea produced in Anhui Province, lemon tablet, passion fruit dry product, olive dried fruit, red bayberry dried fruit, acid bamboo shoot silk, pumpkin powder, mass ratio
For 0.8:1:0.3:0.5:2:0.2:3.
7. fruits and vegetables seasoning made from the preparation method of fruits and vegetables seasoning described in claim 1 ~ 6 any one.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910691531.2A CN110313602A (en) | 2019-07-29 | 2019-07-29 | A kind of fruits and vegetables seasoning and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910691531.2A CN110313602A (en) | 2019-07-29 | 2019-07-29 | A kind of fruits and vegetables seasoning and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110313602A true CN110313602A (en) | 2019-10-11 |
Family
ID=68124931
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910691531.2A Pending CN110313602A (en) | 2019-07-29 | 2019-07-29 | A kind of fruits and vegetables seasoning and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110313602A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112535275A (en) * | 2020-12-10 | 2021-03-23 | 淮北师范大学 | Preparation method of fermented chrysanthemum cold sauce with alpha-glucosidase inhibitory activity |
| CN113632932A (en) * | 2021-07-19 | 2021-11-12 | 湖北周黑鸭食品工业园有限公司 | Rattan pepper flavor chicken accessory marinade and preparation method of chicken accessory |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2258429C2 (en) * | 2003-04-07 | 2005-08-20 | Пасюк Александр Григорьевич | Fruit-and-vegetable spice sauce |
| CN103907873A (en) * | 2013-01-08 | 2014-07-09 | 安琪酵母股份有限公司 | Umami seasoning and preparation method thereof |
| CN104323207A (en) * | 2014-10-10 | 2015-02-04 | 合肥跃杰生态农业科技有限公司 | Seasoning for noodles served with sauce and making method thereof |
| CN106343497A (en) * | 2016-08-19 | 2017-01-25 | 天津春宇食品配料有限公司 | Fruit-vegetable composite seasoning material and preparation method thereof |
| CN106635719A (en) * | 2016-11-21 | 2017-05-10 | 玉林市开朗商贸有限公司 | Passion fruit vinegar and preparation method thereof |
| CN107549753A (en) * | 2016-06-30 | 2018-01-09 | 安琪酵母股份有限公司 | Flavouring and its preparation method and application |
| CN107568691A (en) * | 2017-10-13 | 2018-01-12 | 宁夏红山河食品股份有限公司 | A kind of preparation method of semi-solid bonding flavoring |
-
2019
- 2019-07-29 CN CN201910691531.2A patent/CN110313602A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2258429C2 (en) * | 2003-04-07 | 2005-08-20 | Пасюк Александр Григорьевич | Fruit-and-vegetable spice sauce |
| CN103907873A (en) * | 2013-01-08 | 2014-07-09 | 安琪酵母股份有限公司 | Umami seasoning and preparation method thereof |
| CN104323207A (en) * | 2014-10-10 | 2015-02-04 | 合肥跃杰生态农业科技有限公司 | Seasoning for noodles served with sauce and making method thereof |
| CN107549753A (en) * | 2016-06-30 | 2018-01-09 | 安琪酵母股份有限公司 | Flavouring and its preparation method and application |
| CN106343497A (en) * | 2016-08-19 | 2017-01-25 | 天津春宇食品配料有限公司 | Fruit-vegetable composite seasoning material and preparation method thereof |
| CN106635719A (en) * | 2016-11-21 | 2017-05-10 | 玉林市开朗商贸有限公司 | Passion fruit vinegar and preparation method thereof |
| CN107568691A (en) * | 2017-10-13 | 2018-01-12 | 宁夏红山河食品股份有限公司 | A kind of preparation method of semi-solid bonding flavoring |
Non-Patent Citations (2)
| Title |
|---|
| （英）彼得•布拉克本•梅兹著，王晨译: "《水果 一部图文史》", 30 November 2017, 北京：商务印书馆 * |
| 《高中生物教学与测试》编委会编: "《高中生物教学与测试 选修1 生物技术实践》", 31 January 2007, 苏州大学出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112535275A (en) * | 2020-12-10 | 2021-03-23 | 淮北师范大学 | Preparation method of fermented chrysanthemum cold sauce with alpha-glucosidase inhibitory activity |
| CN113632932A (en) * | 2021-07-19 | 2021-11-12 | 湖北周黑鸭食品工业园有限公司 | Rattan pepper flavor chicken accessory marinade and preparation method of chicken accessory |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005480B (en) | Method for processing marinated beef with bean fragrance and marinated beef with bean fragrance | |
| CN109310129A (en) | Novel fermentation flavouring composition | |
| CN104489747A (en) | Flavored eggs with yellow peach flavor and preparation method of flavored eggs | |
| CN104305292A (en) | Sweet-scented osmanthus honey fragrant and crisp roast duck and making method thereof | |
| CN104432140B (en) | The preparation method of hand-torn stewed beef bar | |
| CN108835587A (en) | A kind of preparation method of foodstuff flavouring sauce | |
| CN103005482B (en) | Processing method of mushroom fragrance pork and mushroom fragrance pork | |
| CN110313602A (en) | A kind of fruits and vegetables seasoning and preparation method thereof | |
| KR101377041B1 (en) | Ginseng food additives and the manufacturing method for functional foods | |
| CN106852461A (en) | A kind of preparation method of pot-stewed fowl bamboo rat meat | |
| KR20180089257A (en) | Its Manufacturing method and Manufacturing for Kimchi Seasoning Materials Added with Moringa(Moringa oleifera) dried leaves | |
| CN106234713A (en) | A kind of flavouring cortex encomia bag tea and preparation method thereof | |
| KR101551241B1 (en) | Hot pepper jam and a preparation method thereof | |
| CN103416464B (en) | Plant health care nutrition chocolate bean biscuit | |
| CN104939039A (en) | Spicy Wutai mushroom sauce and preparation method thereof | |
| CN107028090A (en) | A kind of beef fried bean sauce and preparation method thereof | |
| CN104431969A (en) | Soybean paste with donkey-hide gelatin and preserved apricot and preparation method of soybean paste | |
| CN103815309A (en) | Processing method of instant vegetable cakes | |
| CN109805332A (en) | A kind of preparation method of bean cotyledon pork steamed with ground rice flour condiment | |
| KR101402600B1 (en) | Instant noodle manufacturing methods | |
| CN102210440A (en) | Tablet spare rib seasoning | |
| CN106879662A (en) | A kind of preparation method of halogen pig the meat clip Mo | |
| CN106036769B (en) | A kind of Saxony flavor beefsteak seasoning and preparation method thereof | |
| CN104207074A (en) | Flavoring used for grilled chicken and preparation method thereof | |
| CN102894285A (en) | Noodle with plant fragrance |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191011 |