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Preparation method of sour and sweet dried ballonflower sauce

A kind of tribute vegetable sauce, sweet and sour technology, applied in the field of preparation of sweet and sour tribute vegetable sauce, can solve the problems such as can not meet the nutritional and health care needs of consumers, reduce the economic benefit of tribute vegetable planting, limit the sale of tribute vegetable, etc. Immunity, maintain a crisp taste, maintain the effect of maintaining the stability of the sauce

Inactive Publication Date: 2017-11-10
HEFEI YUANZHENG AFE SCI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Gongcai is an annual herb plant with bright green color, refreshing texture, and a taste like jellyfish. It has high edible value and is rich in glutamic acid, vitamin C, vitamin D, zinc, iron, calcium, selenium, etc. It has the functions of strengthening the stomach, Diuretic, invigorating the brain, calming the nerves, detoxification, weight loss, anti-cancer, anti-cancer and other functions, it is a good product for banquets. Most of them are sold as dry products, and there are very few deep-processed products, which cannot meet the nutritional and health needs of consumers. At the same time, it also limits the sales of tribute vegetables and reduces the economic benefits of tribute vegetables.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of sweet and sour tribute vegetable sauce, comprising the following steps:

[0019] (1) Rehydration of the tribute vegetables: wash the tribute vegetables, soak them in a vitamin C solution with a mass concentration of 0.03% until they are completely rehydrated, which can quickly rehydrate the tribute vegetables, make the tribute vegetables green in color, increase the nutritional content, and crush them into grains The diameter is 2~4mm, and the reshui tribute vegetable powder is obtained;

[0020] (2) Preparation of auxiliary materials: white fungus is rehydrated, washed, minced to obtain powdered white fungus; eggs are boiled, shelled, and mashed to obtain powdered eggs; wheat bran is fried until it is burnt, and fried wheat bran is obtained;

[0021] (3) Fermentation: Mix rehydrated tribute vegetable powder, white fungus powder, egg powder and fried wheat bran to increase fragrance, balance nutrition, promote absorption, enhance gastrointestinal...

Embodiment 2

[0030] A preparation method of sweet and sour tribute vegetable sauce, comprising the following steps:

[0031] (1) Rehydration of the tribute vegetables: wash the tribute vegetables, soak them in a vitamin C solution with a mass concentration of 0.04% until they are completely rehydrated, which can quickly rehydrate the tribute vegetables, make the tribute vegetables green in color, increase the nutritional content, and smash them into grains The diameter is 2~4mm, and the reshui tribute vegetable powder is obtained;

[0032] (2) Preparation of auxiliary materials: white fungus is rehydrated, washed, minced to obtain powdered white fungus; eggs are boiled, shelled, and mashed to obtain powdered eggs; wheat bran is fried until it is burnt, and fried wheat bran is obtained;

[0033] (3) Fermentation: Mix rehydrated tribute vegetable powder, white fungus powder, egg powder and fried wheat bran to increase fragrance, balance nutrition, promote absorption, enhance gastrointestinal...

Embodiment 3

[0042] A preparation method of sweet and sour tribute vegetable sauce, comprising the following steps:

[0043] (1) Rehydration of the tribute vegetables: wash the tribute vegetables, soak them in a vitamin C solution with a mass concentration of 0.05% until they are completely rehydrated, which can quickly rehydrate the tribute vegetables, make the tribute vegetables green in color, increase the nutritional content, and smash them into grains The diameter is 2~4mm, and the reshui tribute vegetable powder is obtained;

[0044] (2) Preparation of auxiliary materials: white fungus is rehydrated, washed, minced to obtain powdered white fungus; eggs are boiled, shelled, and mashed to obtain powdered eggs; wheat bran is fried until it is burnt, and fried wheat bran is obtained;

[0045] (3) Fermentation: Mix rehydrated tribute vegetable powder, white fungus powder, egg powder and fried wheat bran to increase fragrance, balance nutrition, promote absorption, enhance gastrointestinal...

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PUM

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Abstract

The invention mainly relates to the technical field of food processing, and discloses a preparation method of a sour and sweet dried ballonflower sauce. The preparation method comprises the following steps of enabling dried ballonflowers to be subjected to rehydration; preparing auxiliary materials; performing fermentation; performing concoction; and performing packing. The method is simple, and convenient to operate. The sour and sweet dried ballonflower sauce is free from any additive, safe, healthy, rich in nutrition, sour, sweet, refreshing and crispy, further processed products of the dried ballonflowers in the market are increased, and the added value of the dried ballonflowers is increased, so that the economic returns are increased by 9.4%; the dried ballonflowers are soaked with a vitamin C solution, so that the dried ballonflowers can be rapidly rehydrated, the color is tender and green, and the nutrient components are increased; white funguses, eggs and wheat bran are added, so that the fragrance can be increased, the nutrients are balanced, the adsorption is promoted, the functions of the stomach and the intestines are strengthened, the heart and cerebral vessels are protected, and the functions of organs of organisms are promoted; and the raw materials are fermented with lactic acid bacteria, so that the sour and sweet dried ballonflower sauce is palatable and harmonious in fragrance and moderate in sour and sweet degrees, the refreshing and crispy mouth feel of the dried ballonflower and the white funguses is maintained, massive polypeptides and polysaccharide components are generated, the sour and sweet dried ballonflower sauce is easy to absorb, the immunity of the organisms is improved, infectious microbes in the sauce body are prevented from growing, and the shelf life is prolonged.

Description

technical field [0001] The invention mainly relates to the technical field of food processing, in particular to a preparation method of sweet and sour tribute vegetable sauce. Background technique [0002] Gongcai is an annual herb plant with bright green color, refreshing texture, and a taste like jellyfish. It has high edible value and is rich in glutamic acid, vitamin C, vitamin D, zinc, iron, calcium, selenium, etc. It has the functions of strengthening the stomach, Diuretic, invigorating the brain, calming the nerves, detoxification, weight loss, anti-cancer, anti-cancer and other functions, it is a good product for banquets. Most of them are sold as dry products, and there are very few deep-processed products, which cannot meet the nutritional and health needs of consumers. At the same time, it also limits the sales of tribute vegetables and reduces the economic benefits of tribute vegetables. Contents of the invention [0003] In order to remedy the defects of the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L15/00A23L27/60A23L29/00A23L31/00A23L33/00
CPCA23L27/60A23L7/115A23L15/30A23L29/065A23L31/00A23L33/00A23V2002/00A23V2200/30A23V2200/32A23V2200/326A23V2200/324A23V2200/318A23V2200/3324
Inventor 郭秉政郭锐李元元郭立兵
Owner HEFEI YUANZHENG AFE SCI TECH
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