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Vegetable sauce and preparation method thereof

A vegetable sauce and vegetable technology, applied in the field of sauces, can solve the problems of difficulty in ensuring the intake of green vegetables, nutritional imbalance, etc., and achieve the effects of enriching the variety, increasing the intake and making the production simple.

Inactive Publication Date: 2017-01-04
杨一帆
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Modern white-collar workers leave early and return late. They are often busy with work and have irregular diets. It is difficult to ensure the normal intake of green vegetables every day. Unbalanced nutrition is prone to various health problems.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A vegetable sauce, made from main ingredients vegetables, auxiliary materials and seasonings, characterized in that: the main ingredients vegetables account for 50% by weight of the vegetable sauce, and the auxiliary materials account for 25% by weight of the vegetable sauce %, the seasoning accounts for 25% by weight of the vegetable sauce.

[0022] The main ingredient vegetables are 30 parts of celery, 15 parts of Chinese cabbage, 15 parts of carrot and 15 parts of cucumber.

[0023] The components of the auxiliary materials are 20 parts of tomato, 20 parts of garlic, 12 parts of onion, 12 parts of ginger, 12 parts of carrot, 12 parts of edible aloe and 15 parts of sauce products.

[0024] The seasoning consists of 9 parts of salt, 9 parts of white sugar, 9 parts of white vinegar, 2 parts of white wine, 2 parts of monosodium glutamate and 2 parts of pepper.

[0025] The preparation method of described vegetable sauce, step is as follows:

[0026] (1) Raw material so...

Embodiment 2

[0034] A vegetable sauce, which is made of main ingredients vegetables, auxiliary materials and seasonings, is characterized in that: the weight percentage of the main ingredients vegetables is 50% of the vegetable sauce, and the weight percentage of the auxiliary materials is 35% of the vegetable sauce %, the seasoning accounts for 15% by weight of the vegetable sauce, the main ingredient vegetable component is 40 to 60 parts, the main ingredient vegetable is 40 parts of celery, 10 parts of Chinese cabbage, 10 parts of carrot, cucumber 10 servings. The components of the auxiliary materials are 15 parts of tomato, 15 parts of garlic, 7 parts of onion, 7 parts of ginger, 7 parts of carrot, 7 parts of edible aloe and 15 parts of sauce products. The seasoning consists of 9 parts of salt, 9 parts of white sugar, 9 parts of white vinegar, 2 parts of white wine, 2 parts of monosodium glutamate and 2 parts of pepper.

[0035] The preparation method of above-mentioned vegetable sauce...

Embodiment 3

[0044] A vegetable sauce, made from main ingredients vegetables, auxiliary materials and seasonings, characterized in that: the main ingredients vegetables account for 60% by weight of the vegetable sauce, and the auxiliary materials account for 20% by weight of the vegetable sauce %, the seasoning accounts for 20% by weight of the vegetable sauce.

[0045] The main ingredient vegetables are 30 parts of celery, 20 parts of Chinese cabbage, 15 parts of carrot and 15 parts of cucumber.

[0046] The components of the auxiliary materials are 15 parts of tomato, 15 parts of garlic, 7 parts of onion, 7 parts of ginger, 7 parts of carrot, 7 parts of edible aloe and 15 parts of sauce products.

[0047] The seasoning consists of 9 parts of salt, 9 parts of white sugar, 9 parts of white vinegar, 2 parts of white wine, 2 parts of monosodium glutamate and 2 parts of pepper.

[0048] The preparation method of above-mentioned vegetable sauce is as follows:

[0049] (1) Raw material sortin...

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Abstract

The invention discloses vegetable sauce and a preparation method thereof. The vegetable sauce is made from main ingredient vegetables, auxiliary materials and seasoner. The vegetable juice is characterized in that the main ingredient vegetables account for 40-60wt%of the vegetable sauce; the auxiliary materials accounts for 10-35wt% of the vegetable sauce is; the seasoner accounts for8-20wt% of the vegetable sauce; the sum of the components is 100%; the main ingredient vegetables include 20-40 parts of celery, 10-20 parts of pakchoi, 10-20 parts of carrot and 10-20 parts of cucumber. The vegetable sauce provided by the invention can enrich the variety of the fruit sauce and can increase the green vegetable intake of people. The vegetable sauce provided by the invention has the advantages of scientific compatibility, rich nutrition, simple preparation, convenience in storage and portability, convenience in eating and capability of solving the problem of diet nutrition balance of busy white collars.

Description

technical field [0001] The invention relates to a vegetable sauce and a preparation method thereof, belonging to the technical field of sauces. Background technique [0002] Sauce is a pasty condiment processed with beans, wheat flour, fruit, meat or fish and shrimp as the main raw materials. It originated in China and has a long history. Now, Chinese common seasoning sauces are divided into two categories: sweet noodle sauce with wheat flour as the main raw material, and bean paste with beans as the main raw material; now there are also condiments such as meat sauce, fish sauce and jam. [0003] Vegetables and fruits are indispensable food in people's daily life, they can supplement the vitamins, minerals, amino acids and dietary fiber and other nutrients needed by the human body. At present, a single vegetable or fruit is difficult to meet people's needs, so the compatibility of science, Nutritious fruit and vegetable foods are becoming more and more popular. Sauce produ...

Claims

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Application Information

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IPC IPC(8): A23L27/60
Inventor 杨一帆
Owner 杨一帆
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