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Spicy olive pomace compound sauce and preparation method thereof

A technology for olive fruit and olive pomace, which is applied in the field of spicy olive pomace compound seasoning sauce and preparation thereof, can solve problems such as rough taste of olive pomace, and achieve the effects of enriching varieties, improving taste and flavor, and promoting softening

Active Publication Date: 2017-08-29
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, it is urgent to find an effective method to solve the rough taste of olive pomace

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] In this embodiment, a spicy olive-pomace compound seasoning sauce is provided. The ingredients and the amounts of each component are: 38kg of bean paste, 20kg of fermented olive pomace, 12kg of drinking water, 16kg of rapeseed oil, chicken essence seasoning Ingredients 5kg, white sugar 3kg, minced ginger 1.2kg, minced garlic 1.2kg, minced onion 1.2kg, chili powder 1.2kg and five-spice powder 1.2kg. The preparation method of the compound seasoning sauce is as follows:

[0026] (1) Preparation of fermented olive pomace

[0027] ①Drying and crushing

[0028] Dry the fresh olive pomace at 50°C for 3 hours, then crush and pass through an 80-mesh sieve to obtain olive pomace powder;

[0029] ②Soften

[0030] Add drinking water 1.5 times its mass to the olive pomace powder obtained in step ①, stir and mix evenly, then put it into a closed container, and keep it at 115°C and 0.17 MPa for 30 minutes to obtain softened olive pomace;

[0031] ③Inoculation, fermentation and post-cooking

[00...

Embodiment 2

[0036] In this embodiment, a spicy olive-pomace composite seasoning sauce is provided. The ingredients and the amounts of each component are: 40kg bean paste, 17kg fermented olive pomace, 16kg drinking water, 15kg olive oil, chicken essence seasoning 4.5kg, 2.5kg white sugar, 1.0kg minced ginger, 1.0kg minced garlic, 1.0kg minced onion, 1.0kg chili powder and 1.0kg five-spice powder. The preparation method of the compound seasoning sauce is as follows:

[0037] (1) Preparation of fermented olive pomace

[0038] ①Drying and crushing

[0039] Dry the fresh olive pomace at 55°C for 2.5 hours, then crush and pass through a 90-mesh sieve to obtain olive pomace powder;

[0040] ②Soften

[0041] Add 1.8 times the quality of drinking water to the olive pomace powder obtained in step ①, stir and mix it evenly, then put it into a closed container, and keep it at 118°C and 0.19 MPa for 25 minutes to obtain softened olive pomace;

[0042] ③Inoculation, fermentation and post-cooking

[0043] Add 0.7%...

Embodiment 3

[0047] In this embodiment, a spicy olive-pomace compound seasoning sauce is provided. The ingredients and the amounts of each component are: 42kg of bean paste, 20kg of drinking water, 14kg of fermented olive pomace, 14kg of camellia seed oil, chicken essence seasoning Ingredients 4kg, white sugar 2kg, minced ginger 0.8kg, minced garlic 0.8kg, minced onion 0.8kg, chili powder 0.8kg and five-spice powder 0.8kg, the preparation method of the compound seasoning sauce is as follows:

[0048] (1) Preparation of fermented olive pomace

[0049] ①Drying and crushing

[0050] Dry the fresh olive pomace at 60°C for 2 hours, then pulverize and pass through a 100-mesh sieve to obtain olive pomace powder;

[0051] ②Soften

[0052] Add drinking water of 2.0 times its mass to the olive pomace powder obtained in step ①, stir and mix evenly, then put it into a closed container, and keep it at 121°C and 0.21 MPa for 20 minutes to obtain softened olive pomace;

[0053] ③Inoculation, fermentation and post-...

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Abstract

The invention relates to a spicy olive pomace compound sauce. The compound sauce contains the following components in parts by weight: 38-42 parts of soybean paste, 14-20 parts of fermented olive pomace, 12-20 parts of drinking water, 14-16 parts of vegetable oil, 4-5 parts of a chicken essence seasoning, 2-3 parts of white granulated sugar, 0.8-1.2 parts of bruised ginger, 0.8-1.2 parts of chopped garlic, 0.8-1.2 parts of chopped onion, 0.8-1.2 parts of chili powder and 0.8-1.2 parts of five-spice powder. A preparation method of the spicy olive pomace compound sauce comprises the steps of heating the vegetable oil to 230-240 DEG C, cooling to 130-135 DEG C, adding the bruised ginger, the chopped garlic and the chopped onion, carrying out stir-frying until fragrance comes out, sequentially adding the fermented olive pomace, the chili powder, the five-spice powder and the soybean paste, continuously carrying out stir-frying for 3-5 minutes, adding the drinking water, boiling, cooking with small fire for 5-10 minutes, adding the white granulated sugar and the chicken essence seasoning, and uniformly stir-frying, so as to obtain the spicy olive pomace compound sauce.

Description

Technical field [0001] The invention belongs to the field of food processing, and particularly relates to a spicy olive-pomace composite seasoning sauce and a preparation method thereof. Background technique [0002] Olive pomace is a by-product produced in the process of extracting olive oil after washing the fresh olive fruit. According to statistics, 35-40kg of pomace will be produced after every 100kg of fresh olive fruit is pressed. With the continuous expansion of the olive oil market, the planting area of ​​olive oil and its fresh fruit production have increased year by year, and the production of olive pomace has also been increasing. Olive pomace is not only rich in dietary fiber and oleic acid, but also contains triterpenoids, flavonoids and other active ingredients. It has high nutritional and health value and is worthy of vigorous development and utilization. [0003] At present, the utilization of olive pomace is very low. Except for a small part of it is used as fee...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L19/00A23L11/00A23L29/00A23L33/00A23L11/50
CPCA23L19/07A23L27/60A23L29/065A23L33/00A23V2002/00A23L11/50A23V2200/32A23V2200/326
Inventor 贾冬英王艺涵金野迟原龙姚开
Owner SICHUAN UNIV
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