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Fennel sauce and preparation method thereof

A technology of cumin and its production method, which is applied in the direction of bacteria used in food preparation, food science, application, etc., can solve problems such as inability to meet taste requirements, and achieve the effect of easy portability and simple preparation

Inactive Publication Date: 2016-06-08
邝丽琼
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the sauces are chili sauce and bean paste, which can no longer meet the increasing taste needs of people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The fennel sauce is prepared according to the following raw materials by weight percentage: cumin spice 40%, seasoning 60%, and the seasoning is prepared according to the following raw materials by weight percentage: 10% tomato, 20% garlic, 10% onion, Ginger 8%, carrot 2%, aloe vera 10%, bean paste 19%, edible salt 6%, sugar 6%, white vinegar 6%, white wine 1%, monosodium glutamate 1% and pepper 1%.

[0016] Wash the fennel, drain and slice to obtain the fennel slices, dry them in the sun, then put them into a fermenter and add salt and bacteria liquid for fermentation. The moisture content of the dried fennel slices is 35%, and the bacteria liquid Submerge the fennel slices for 3.0cm, ferment at 35°C, the colonies of Lactobacillus plantarum and Lactobacillus bulgaricus in the liquid reach 109-1010cfu / ml respectively, and ferment for 5 days;

[0017] Then seal the fermenter, remove and drain the cumin slices after fermentation, and perform frying at a temperature of 150...

Embodiment 2

[0022] The fennel sauce is prepared according to the following raw materials by weight percentage: cumin spice 60%, seasoning 40%, and the seasoning is prepared according to the following raw materials by weight percentage: tomato 12%, garlic 18%, onion 10%, Ginger 8%, carrot 2%, aloe vera 11%, bean paste 19%, edible salt 5%, sugar 6%, white vinegar 6%, white wine 1%, monosodium glutamate 1% and pepper 1%.

[0023] Wash the fennel, drain and slice to obtain the fennel slices, dry them in the sun, then put them into a fermenter and add salt and bacteria liquid for fermentation. The moisture content of the dried fennel slices is 35%, and the bacteria liquid Submerge the fennel slices for 3.0cm, ferment at 35°C, the colonies of Lactobacillus plantarum and Lactobacillus bulgaricus in the liquid reach 109-1010cfu / ml respectively, and ferment for 5 days;

[0024] Then seal the fermenter, remove and drain the cumin slices after fermentation, and perform frying at a temperature of 150...

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PUM

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Abstract

The invention discloses fennel sauce and a preparation method thereof. The fennel sauce is prepared from fennel spice and a seasoning; the fennel sauce is prepared from the following raw materials in percentage by weight: 40 to 60 percent of fennel spice and 40 to 60 percent of seasoning; the seasoning is prepared from the following raw materials in percentage by weight: 8 to 20 percent of tomatoes, 8 to 20 percent of garlic, 2 to 12 percent of onion, 2 to 12 percent of fresh ginger, 2 to 12 percent of carrot, 2 to 12 percent of aloe, 8 to 20 percent of thick broad-bean sauce, 6 to 12 percent of edible salts, 6 to 12 percent of white sugar, 6 to 12 percent of white vinegar, 1 to 3 percent of Baijiu, 1 to 3 percent of aginomoto and 1 to 3 percent of ground pepper. The fennel sauce has the advantages of simplicity in preparation, health, deliciousness and convenience in carrying.

Description

technical field [0001] The invention relates to pickles and a preparation method thereof, in particular to a cumin sauce and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, the requirements for nutrients in food are also getting higher and higher. Sauce has also obtained very high attention as an important condiment and accompaniment food in people's daily dietary life. At present, most of the sauces are chili sauce and bean paste, which have been unable to meet the increasing taste needs of people. [0003] Cumin is native to Europe, and because of the love of cumin in Chinese families, it is now grown all over our country. The reason why we love cumin is inseparable from the efficacy and function of cumin. In addition, cumin also has a unique aroma, which can be added to dishes to enhance the fragrance. Carrying the efficacy and function of cumin is of course its nutritional value. Cumin is rich in nutrient...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/14
CPCA23V2400/123A23V2400/169
Inventor 邝丽琼
Owner 邝丽琼
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