Wild vegetable sauce and preparation method thereof
A technology of wild vegetable sauce and wild vegetables, applied in the field of condiments, can solve the problems of short shelf life and single taste of wild vegetable sauce, and achieve the effect of improving shelf life, rich nutrition and unique aroma.
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Embodiment 1
[0022] A wild vegetable sauce, consisting of the following components and parts by weight: including 45-70 parts of wild vegetables, 20-40 parts of soybeans, 30-50 parts of flour, 6-12 parts of salt, 2-4 parts of chili, and 1-3 parts of star anise And 1-3 portions of pepper.
[0023] A preparation method of wild vegetable sauce is achieved through the following steps:
[0024] Step 1: Wash wild vegetables (loosestrife, spiny bud, toon, medlar), blanch in boiling water for 1 minute, take out and set aside;
[0025] Step 2: Sprinkle flour on the wild vegetables and add water to mix evenly, then put it in a steamer and cook for 2 hours, then take it out and let it cool to get a cake;
[0026] Step 3: Cook the auxiliary materials, mash the cakes, put them in the tank together, add yeast for fermentation, and expose them to the sun for 10 days;
[0027] Step 4: Put salt, chili, star anise, and pepper into the jar together, and stir evenly;
[0028] Step 5: Seal the mouth of the jar, put it i...
Embodiment 2
[0031] A wild vegetable sauce, consisting of the following components and parts by weight: including 45-70 parts of wild vegetables, 20-40 parts of soybeans, 30-50 parts of flour, 6-12 parts of salt, 2-4 parts of chili, and 1-3 parts of star anise And 1-3 portions of pepper.
[0032] A preparation method of wild vegetable sauce is achieved through the following steps:
[0033] Step 1: Wash wild vegetables (loosestrife, thorn bud, toon, medlar), blanch in boiling water for 1.5 minutes, take out and set aside;
[0034] Step 2: Sprinkle flour on the wild vegetables and add water to mix evenly, then put it in a steamer and cook for 2.5 hours, then take it out and let it cool to get a cake;
[0035] Step 3: Cook the auxiliary materials, mash the cakes, put them in the tank together, add yeast for fermentation, and expose them to the sun for 10 days;
[0036] Step 4: Put salt, chili, star anise, and pepper into the jar together, and stir evenly;
[0037] Step 5: Seal the mouth of the jar, put...
Embodiment 3
[0040] A wild vegetable sauce, consisting of the following components and parts by weight: including 45-70 parts of wild vegetables, 20-40 parts of soybeans, 30-50 parts of flour, 6-12 parts of salt, 2-4 parts of chili, and 1-3 parts of star anise And 1-3 portions of pepper.
[0041] A preparation method of wild vegetable sauce is achieved through the following steps:
[0042] Step 1: Wash wild vegetables (loosestrife, spiny bud, toon, medlar), blanch in boiling water for 1 minute, take out and set aside;
[0043] Step 2: Sprinkle flour on the wild vegetables and add water to mix evenly, then put it in a steamer and cook for 3 hours, then take it out and let it cool to get a cake;
[0044] Step 3: Cook the auxiliary materials, mash the cakes, put them in the tank together, add yeast for fermentation, and expose them to the sun for 10 days;
[0045] Step 4: Put salt, chili, star anise, and pepper into the jar together, and stir evenly;
[0046] Step 5: Seal the mouth of the jar, put it i...
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