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Fruit and vegetable seasoning and preparation method thereof

A technology for seasonings, fruits and vegetables, applied in the field of seasonings, can solve problems such as poor taste, and achieve the effects of improving human immunity, comfortable taste, and increasing the secretion of gastric digestive enzymes

Inactive Publication Date: 2019-10-11
赵站锋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there are occasional compound seasonings of fruits and vegetables, but they are all accompanied by the bitterness and astringency produced by the fruit itself or during processing, and the taste is not good.

Method used

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  • Fruit and vegetable seasoning and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A preparation method of fruit and vegetable seasoning, comprising the steps of:

[0037] Step (1), raw material pretreatment: slice the sour papaya, remove the seeds, and then soak them in cold boiled water for 3 days, take them out, and dry them to obtain sour papaya slices;

[0038] After shredding the sour bamboo shoots, soak the obtained sour bamboo shoots in water and set aside;

[0039] Slice the pumpkin, dry it, and crush it to obtain pumpkin powder;

[0040] Step (2), preparation of fruit enzyme: according to parts by weight, after frying 10 parts of bean paste with 5 parts of vegetable oil, add 50-100 parts of fruit vinegar, stir until mixed evenly, and obtain fruit enzyme;

[0041] Step (3), preparation of fruit and vegetable seasoning: boil the fruit enzyme obtained in step (2), then add 18 parts of fruit and vegetable products to it, stir and keep boiling for 5 minutes, then naturally cool down to below 50°C, homogenize, and cool to normal temperature to o...

Embodiment 2

[0044] A preparation method of fruit and vegetable seasoning, comprising the steps of:

[0045] Step (1), raw material pretreatment: After the passion fruit is shelled, soak in cold boiled water for 4 days, filter, take the filter residue, and dry to obtain the dried passion fruit;

[0046] After the olives and red bayberries are pitted, they are respectively placed in cold boiled water and soaked for 4 days, after taking them out, they are dried in the air to obtain dried olives and dried red bayberries;

[0047] Slice the pumpkin, dry it, and crush it to obtain pumpkin powder; wherein, the drying time is 8-10 days;

[0048] Step (2), preparation of fruit enzyme: according to parts by weight, after frying 12 parts of bean paste with 10 parts of vegetable oil, add 5 parts of spices and 100 parts of lemon vinegar, stir until mixed evenly, and obtain fruit enzyme;

[0049] Step (3), preparation of fruit and vegetable seasoning: boil the fruit enzyme obtained in step (2), then a...

Embodiment 3

[0053] A preparation method of fruit and vegetable seasoning, comprising the steps of:

[0054] Step (1), raw material pretreatment: slice the sour papaya and lemon, remove the seeds, and then soak them in cold boiled water for 3 days, take them out, and dry them to obtain sour papaya slices and lemon slices;

[0055] After the passion fruit is shelled, it is placed in cold boiled water and soaked for 3.5 days, filtered, the filter residue is taken, and dried to obtain the dried passion fruit;

[0056]After olives and red bayberries are pitted, they are respectively placed in cold boiled water and soaked for 3.5 days, after taking them out, they are dried in the air to obtain dried olives and dried red bayberries;

[0057] After shredding the sour bamboo shoots, soak the obtained sour bamboo shoots in water and set aside;

[0058] Slice the pumpkin, dry it, and crush it to obtain pumpkin powder;

[0059] Wherein, the drying time is 8-10 days;

[0060] Step (2), preparation ...

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Abstract

The invention relates to a fruit and vegetable seasoning and a preparation method thereof, and belongs to the technical field of seasonings. The method comprises the steps of preprocessing raw materials, preparing fruit enzymes, and preparing the fruit and vegetable seasoning. The seasoning is natural, safe and delicious in taste and has the unique and rich fruit and vegetable flavor; by adoptingno animal raw materials, fat and protein contents contained in existing chicken powder products are greatly lowered, and the phenomenon that a user carries out obesity due to chicken powder is avoided; meanwhile, no sodium glutamate is adopted, so that the requirement of people for health is met; the heating time of the fruit and vegetable products and the fruit enzymes is accurately controlled, loss of flavored substances is avoided as much as possible, the fruit enzyme and the fruits and vegetables are efficiently fused, and the produced seasoning is more comfortable in taste, free of bitterness and overflowing in fruit fragrance; the preparation method is simple and reliable and facilitates industrial production.

Description

technical field [0001] The invention belongs to the technical field of seasoning, and in particular relates to a fruit and vegetable seasoning and a preparation method thereof. Background technique [0002] Seasonings, also known as condiments, refer to food ingredients that are added in small amounts to other foods to improve their taste. From the taste added by the seasoning, there are sour, sweet, bitter, spicy, salty, fresh, and hemp. The added aromas are sweet, spicy, minty, fruity and so on. In terms of technical means, in ancient times, natural seasonings were mostly used (such as salt, soybean oil, sugar, star anise), and now Chinese people often use compound seasonings (MSG, chicken essence, chicken powder). [0003] Nowadays, the most used compound condiment in the family is chicken essence. The high-quality chicken essence that appears on the market is basically made of animal raw materials such as chicken or chicken bones. However, with the improvement of peopl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L33/00A23L27/12A23L27/24A23L27/29
CPCA23L27/00A23L33/00A23L27/12A23L27/24A23L27/29A23V2002/00A23V2200/32A23V2200/324
Inventor 赵站锋
Owner 赵站锋
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