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Sweet jujube whitebait sauce and preparation method thereof

A technology for whitebait sauce and red dates is applied in the field of food processing to achieve the effects of rich taste, abundant moisture and rich nutrition

Inactive Publication Date: 2015-01-28
倪群
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The whitebait on the dining table is eaten in different ways, but as people's food requirements increase, the nutrition of a single whitebait cannot meet people's growing needs. For this reason, various nutrients are added in the present invention to balance people's needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A kind of fragrant and sweet red date whitebait paste is made from the following raw materials in parts by weight (kg):

[0016] Whitebait 200, raw land 1, tail 0.9, turmeric 1, chrysanthemum 0.7, bone grass 1, kudingcha 1, yam 2, kiwi fruit 2, cantaloupe 2, red dates 2, dried chili 1, starch 3, corn 3, black beans 3. White sugar 1, nutritional additives 4;

[0017] The nutritional additive is made of the following raw materials in parts by weight (kg): 1 leaf of Acanthopanax sinica, 1 leaf of Angelica sinensis, 0.8 leaves of bayberry, 1 Atractylodes macrocephala, 1 leaf of ginseng, 4 purple rice, 2 vanilla powder, 5 wine, 1 powdered ginger , pork liver 10; the preparation method is: (1) Add Acanthopanax leaves, angelica leaves, red bayberry leaves, Atractylodes macrocephala, and ginseng leaves to 4 times the water and boil for 40 minutes, press filter to remove slag, and the obtained medicinal solution is spray-dried (2) Cut pork liver into thin strips, rinse with...

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PUM

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Abstract

The invention discloses a sweet jujube whitebait sauce, which is prepared from the following raw materials in parts by weight: 200-210 parts of whitebaits, 1-1.2 parts of dried rehmannia root, 0.9-1.2 parts of angelica root, 1-1.1 parts of turmeric, 0.7-0.8 part of chrysanthemum, 1-1.3 parts of garden balsam stem, 1-1.1 parts of broadleaf holly leaves, 2-3 parts of yam, 2-3 parts of kiwi fruits, 2-3 parts of muskmelons, 2-3 parts of jujube, 1-2 parts of dried chili, 3-4 parts of starch, 3-4 parts of corn, 3-4 parts of black beans, 1-2 parts of white sugar and 4-5 parts of nutrition additives. The whitebait sauce disclosed by the invention is rich in nutrition, by adding the jujube, yam, muskmelon and the like, the taste of the whitebait sauce is enriched, so that the whitebait sauce is more delicious; the muskmelon contains a great amount of carbohydrate, citric acid, etc. is full of water, can relive summer heat, promote secretion of saliva and quench thirst, and relieve restlessness; in addition, by adding the traditional herbal medicines in the processing course, the whitebait sauce has the functions of clearing heat and cooling blood, dispelling wind and overcoming dampness, promoting circulation of qi and stimulating menstrual flow.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a whitebait product, in particular to a sweet and red date whitebait sauce and a preparation method thereof. Background technique [0002] Whitebait is one of the famous and precious aquatic products in China. It is regarded as a treasure on the table and has a long-standing reputation at home and abroad. The whitebait on the dining table is eaten in different ways, but as people's food requirements increase, the nutrition of a single whitebait cannot meet people's growing needs. For this reason, various nutrients are added in the present invention to balance people's needs . Contents of the invention [0003] The invention overcomes the deficiencies in the prior art and provides a sweet and red jujube whitebait sauce and a preparation method thereof. [0004] The technical scheme adopted in the present invention is: [0005] A fragrant and sweet red date whiteb...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/325A23L27/60A23L17/00
CPCA23L13/10A23L13/20A23L17/10A23L17/70A23L19/09A23L27/60A23V2002/00A23V2200/30
Inventor 倪群
Owner 倪群
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