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Fermented burdock sauce and preparation method thereof

A burdock sauce, fermented technology, applied in the direction of bacteria, bifidobacteria, and food components used in food preparation as odor improvers, etc., can solve the problems of nutritional value to be improved, single raw materials, etc., and achieve unique flavor and easy absorption , Improve the effect of the type and content of nutrients

Pending Publication Date: 2021-07-02
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Burdock root has a bitter and astringent taste, so it must be processed or covered up during processing. In addition, the burdock sauce in the prior art often has a single raw material, and its nutritional value needs to be improved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A fermented burdock paste, comprising the following raw materials in parts by weight:

[0038] 180 parts of beef, 250 parts of burdock root, 6 parts of apple, 8 parts of watermelon, 60 parts of soybean, 15 parts of starch, 15 parts of seafood mushroom, 3 parts of salt, 5 parts of sesame, 10 parts of white sugar, 18 parts of activated bacteria, 5 parts of soy sauce 25 parts and food spices.

[0039] The activated strains include 3 parts of Bifidobacterium, 3 parts of Bacillus subtilis and 2 parts of Saccharomyces cerevisiae.

[0040] Food spices comprise the following raw materials in parts by weight:

[0041] 12 parts of cinnamon, 11 parts of cloves, 6 parts of aniseed, 12 parts of pepper, 5 parts of cumin, 7 parts of dried ginger, 7 parts of Angelica dahurica, 5 parts of nutmeg, 6 parts of tangerine peel, 5 parts of hawthorn, 3 parts of rosemary and 3 parts of orange leaves, 3 parts of dried chili.

[0042] A preparation method for fermented burdock sauce, comprisin...

Embodiment 2

[0049] A fermented burdock paste, comprising the following raw materials in parts by weight:

[0050] 230 parts of beef, 300 parts of burdock root, 10 parts of apple, 12 parts of watermelon, 70 parts of soybean, 23 parts of starch, 20 parts of seafood mushroom, 4 parts of salt, 10 parts of sesame, 12 parts of white sugar, 22 parts of activated bacteria, 6 parts of soy sauce 31 parts and food spices.

[0051] The activated strains include 3 parts of Bifidobacterium, 2 parts of Bacillus subtilis and 3 parts of Saccharomyces cerevisiae.

[0052] Food spices comprise the following raw materials in parts by weight:

[0053] 16 parts of cinnamon, 15 parts of cloves, 10 parts of aniseed, 16 parts of Chinese pepper, 7 parts of cumin, 9 parts of dried ginger, 9 parts of Angelica dahurica, 7 parts of nutmeg, 8 parts of tangerine peel, 7 parts of hawthorn, 7 parts of rosemary and 5 parts of orange leaves, 11 parts of dried chili.

[0054] A preparation method for fermented burdock sau...

Embodiment 3

[0061] A fermented burdock paste, comprising the following raw materials in parts by weight:

[0062] 205 parts of beef, 275 parts of burdock root, 8 parts of apple, 10 parts of watermelon, 65 parts of soybean, 29 parts of starch, 17.5 parts of seafood mushroom, 3.5 parts of salt, 8 parts of sesame, 11 parts of white sugar, 20 parts of activated bacteria, 5.5 parts of soy sauce 28 parts and food spices.

[0063] The activated strains include 2 parts of Bifidobacterium, 3 parts of Bacillus subtilis and 3 parts of Saccharomyces cerevisiae.

[0064] Food spices comprise the following raw materials in parts by weight:

[0065] 14 parts of cinnamon, 13 parts of cloves, 8 parts of aniseed, 14 parts of pepper, 6 parts of cumin, 8 parts of dried ginger, 8 parts of Angelica dahurica, 6 parts of nutmeg, 7 parts of tangerine peel, 6 parts of hawthorn, 5 parts of rosemary and 4 parts of orange leaves, 7 parts of dried chili.

[0066] A preparation method for fermented burdock sauce, co...

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PUM

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Abstract

The invention discloses a fermented burdock sauce and a preparation method thereof, and belongs to the technical field of food processing. The source comprises the following raw materials in parts by weight: 180-230 parts of beef, 250-300 parts of burdock roots, 6-10 parts of apples, 8-12 parts of watermelons, 60-70 parts of soybeans, 15-23 parts of starch, 15-20 parts of hypsizygus marmoreus, 3-4 parts of salt, 5-10 parts of sesame seeds, 10-12 parts of white granulated sugar, 18-22 parts of activated strains, 5-6 parts of soy sauce and 25-31 parts of food spices. Meanwhile, the invention discloses a preparation method for preparing the fermented burdock sauce by simultaneously utilizing aerobic fermentation and anaerobic fermentation. The burdock sauce provided by the invention is rich in nutrition, fresh in flavor, layered and free of bitterness, and the fermented product of the raw materials is easy to absorb by human bodies and is suitable for people of different ages to eat. In addition, the preparation method provided by the invention is simple and easy to operate and beneficial to industrial popularization.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fermented burdock sauce and a preparation method thereof. Background technique [0002] Burdock (scientific name: Arctium lappa L.), also known as: Evil real, Dalizi. Belong to Campanulaceae, Asteraceae biennial herb. Burdock contains inulin, cellulose, protein, calcium, phosphorus, iron and other vitamins and minerals needed by the human body. Among them, the content of carotene is 150 times higher than that of carrots, and the content of protein and calcium is the first in rhizomes. Burdock root contains inulin, volatile oil, arctic acid, various polyphenols and aldehydes, and is rich in cellulose and amino acids. Burdock root contains various amino acids necessary for the human body, and the content is relatively high, especially the high content of amino acids with special pharmacological effects. For example, aspartic acid, which has a brain-building effect, acco...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L27/24A23L27/29A23L27/14A23L27/10A23L5/20A23L33/00
CPCA23L27/60A23L27/24A23L27/29A23L27/14A23L27/10A23L5/28A23L33/00A23V2002/00A23V2400/51A23V2200/16A23V2200/30A23V2200/15A23V2250/5118A23V2250/762
Inventor 孙月娥王卫东毕涵
Owner XUZHOU UNIV OF TECH
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