Wine fragrance leek sauce and preparation method thereof
A technology of leek sauce and wine aroma, which is applied in the direction of food ingredients as taste improvers, food ingredients as gelling agents, and functions of food ingredients. It can solve the problems of poor spreadability of nitrite and sauce, loss of vitamin C, browning, etc. problems, to achieve the effect of reducing the possibility of being oxidized, reducing losses, and making the tissue even and delicate
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[0015] A wine-flavored leek sauce is made from the following raw materials in parts by weight (kg):
[0016] Leek 400, pear 32, milk 10, white wine 8, foie gras 15, broad bean 15, kudzu flower 3, schisandra 1, medlar 2, eggshell 20, white vinegar 50, salt 32, sodium alginate 2, tea polyphenols Plastid 1.
[0017] The preparation method of described bouillabaisse leek sauce, comprises the following steps:
[0018] (1) Boil kudzu flower, schisandra, and medlar with 5 times the water for 40 minutes, filter to remove residue, and spray-dry the obtained filtrate to make powder;
[0019] (2) Shell the broad beans, mix them with the foie gras, steam them in water, add white wine and grind them into puree;
[0020] (3) Wash the eggshell, dry it, crush it, pass it through a 200-mesh sieve, add 8 times of distilled water, stir it at 400r / min for 15 minutes, then let it stand for 5 minutes, remove the solution with the eggshell membrane suspended in the upper layer, The solution conta...
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