CN101822360B - Cumin wild vegetable sauce and preparation method thereof - Google Patents
Cumin wild vegetable sauce and preparation method thereof Download PDFInfo
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- CN101822360B CN101822360B CN2010101602081A CN201010160208A CN101822360B CN 101822360 B CN101822360 B CN 101822360B CN 2010101602081 A CN2010101602081 A CN 2010101602081A CN 201010160208 A CN201010160208 A CN 201010160208A CN 101822360 B CN101822360 B CN 101822360B
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Abstract
The invention discloses cumin wild vegetable sauce and a preparation method thereof, which belong to the field of food. The method comprises the following steps: carrying out deep processing on wild vegetables such as bracken, araliaelata seem, vetch, matteuccia struhiopteris, Huitui, sanicula chinensis bunge and the like; and matching the wild vegetables with red kidney beans, flavor seasoning, red pepper, spices, soybean sauce and water for preparing the cumin wild vegetable sauce. The unique processing process can maintain the fresh and delicious flavor of the wild vegetables, and can maintain the nutrition ingredients in the wild vegetable. At the same time, cumin is added into the sauce, so the sauce has richer mouth feelings, and the taste is more delicious. The cumin wild vegetable sauce and the preparation method thereof of the invention prolongs the industrial production chain of the wild vegetables, so the wild vegetables are brought to dinning tables of people in richer forms.
Description
Technical field
The invention belongs to field of food, relate to specifically a kind of cumin wild vegetable sauce and preparation method thereof.
Background technology
The wild wild vegetables resource in forest zone because of self-sow in forest environment, pollution-free, and nutritious, delicious in taste, unique flavor, majority not only can be eaten raw, also are the important source material of food-processing industry.Comprising, (1) Long Ya Aralia wood: be the Araliaceae defoliation small arbor.Have medicinal, edible, industrial processes, the value such as view and admire.Japan is among the people treats diabetes, gastrointestinal disease with it.The root skin of former Soviet Union's related documents report Aralia mandshurica has strong effect to heart, and effect is strong than ginseng, and senile dementia, impotence, multiple neurasthenia syndrome etc. are all had similar Plant tissue culture.(2) Pteridaceae fiddlehead platymiscium: be grown in mountain region, Cao Po, sparse Broad-leaved Mixed Forest or broad-leaf forest vacant lot and border.Be famous " pollution-free mountain dish ", it is nutritious, contain multivitamin and trace element, is rich in prunasin, butanedioic acid, fumaric acid etc., clearing heat and eliminating phlegm, the diuresis effect such as calm the nerves is arranged, and have the characteristics such as delicate fragrance is agreeable to the taste, local flavor is special.(3) day lily: Liliaceae hemerocallis perennial root herbaceous plant.Contain abundant nutrition, according to one's analysis, contain the carbohydrate 60% that human body very easily absorbs in every 100g dried flower, protein 14% fat 2%, and contain the mineral matters such as multivitamin and calcium, phosphorus, iron, zinc, some countries and regions, Southeast Asia are referred to as day lily " brain-care foods ".(4) other such as monkey leg, common vetch dish, yamazeri, Herba Passiflorae Cupiformis etc.
The procreation of wild vegetables long term growth has very strong vitality, and has unpolluted superiority in the natural environments such as deep and secluded valley, remote mountains, boundless and indistinct grassland.People pluck into dish, have that quality is fresh, a unique flavor, nutritious characteristics.Along with the raising of people's living standard, the formation of the new diet of people, nutrition arrangement custom, people make the deep processing of wild vegetables also thereupon flourish.Present wild vegetables processing, still carry out mainly with the salt marsh method, the beverage making beverage or soup stock such as Chinese patent ZL03122332.X and disclose a kind of natural edible wild herbs, soup stock and preparation method thereof are also arranged, also make powder such as Chinese patent 200710054462.1 discloses a kind of health care wild herb powder, also have the Flour product made such as Chinese patent 200710018961.5 to disclose a kind of preparation method of paste by using potherb machine.But wild vegetables is made sauce now there are no report.
Summary of the invention
The purpose of this invention is to provide a kind of sauce and method of utilizing wild vegetables to make, the processing of in-depth wild vegetables, the industrial chain of extending wild vegetables.
The present invention to achieve these goals, the technical scheme that adopts is: a kind of cumin wild vegetable sauce and preparation method thereof is provided.
Cumin wild vegetable sauce of the present invention and preparation method thereof preferred version: described cumin wild vegetable sauce composition and percentage by weight are: wild vegetables, 5-80%; Red cashew nut, 0-30%; Delicate flavour condiment, 1-6%; Pimiento, 0.02-0.06%; Spice, 0.02-0.1%; Thick broad-bean sauce, 5-50%; All the other are water.
Cumin wild vegetable sauce of the present invention and preparation method thereof preferred version: described wild vegetables is one or more the mixing in fiddlehead, thorn tender bud, common vetch dish, garden burnet, monkey leg, the yamazeri.The wild vegetables that described wild vegetables namely can use fresh wild vegetables also can use salt to soak.
Cumin wild vegetable sauce of the present invention and preparation method thereof preferred version: described delicate flavour condiment is one or more the mixing in monosodium glutamate, chickens' extract, I+G, chicken meal or cream, powdered beef or cream, powder of pork or the cream.
Cumin wild vegetable sauce of the present invention and preparation method thereof preferred version: described spice is cumin and chilli bean sauce.
Cumin wild vegetable sauce of the present invention and preparation method thereof preferred version: the process of described preparation cumin wild vegetable sauce is,
(1) enters the workshop after the required raw material of preparation cumin wild vegetable sauce carries out an acceptance inspection, confirms;
(2) required red waist beans, the wild vegetables of preparation cumin wild vegetable sauce carried out pre-treatment;
(3) red waist beans, wild vegetables and other raw materials after the pre-treatment are proportionally allocated, raw material is heated while stirring to temperature to be reached more than 85 ℃;
(4) the sauce can after will allocating is by machine or artificial sealing;
(5) the can sauce after will sealing is made finished product by the sterilizing unit sterilization.
Cumin wild vegetable sauce of the present invention and preparation method thereof preferred version: the preprocessing technical method of described red waist beans is,
(1) enters the red waist beans in workshop by artificial screening;
(2) soaked 12 hours in the 0-5 ℃ of water of red waist beans after the screening;
(3) the red waist beans poach after the immersion is 1-2 hour;
(4) the red waist beans behind the poach are cooled to rapidly below 25 ℃ for subsequent use by flowing water.
Cumin wild vegetable sauce of the present invention and preparation method thereof preferred version: the preprocessing technical method of described wild vegetables is,
(1) wild vegetables that enters the workshop is cleaned by cleaning machine, artificial screening;
(2) wild vegetables after the screening is at 70-73 ℃, and mass percent is to bleach 60min in 1.0 ‰ the Sodium Thiosulfate solution, is cooled to rapidly after the bleaching below 25 ℃, and the mass percent of solution and wild vegetables is 6 during bleaching: 3-5;
(3) wild vegetables after the bleaching is boiling 60min in the water more than 95 ℃, boils to be cooled to rapidly below 25 ℃ for subsequent usely afterwards, and the mass percent of water and wild vegetables is 6 when boiling: 3-5;
(4) wild vegetables after boiling was bubbling flow 600kg/h flowing water cooling 12 hours;
(5) with the cooled wild vegetables dehydration of flowing water, control wild vegetables water content is 80%;
(6) wild vegetables after the dehydration is to dicer, and the fourth that is cut into 2-5mm is for subsequent use.
Its beneficial effect of cumin wild vegetable sauce of the present invention and preparation method thereof is: cumin wild vegetable sauce of the present invention and preparation method thereof, extended the industrial production chain of wild vegetables, the wild vegetables new processing method is provided, has made wild vegetables move towards people's dining table with abundanter form.Simultaneously in sauce, added cumin, made its sauce mouthfeel abundanter, more delicious taste.Its preparation method not only can keep the deliciousness of wild vegetables, has more kept the nutritional labeling of wild vegetables.
The specific embodiment
Embodiment 1
Prepare a kind of cumin wild vegetable sauce.
Raw material is prepared: the red waist beans of dry product, fresh thorn tender bud, chickens' extract, pimiento, cumin, chilli oil, thick broad-bean sauce.
Raw material is carried out an acceptance inspection, enter the workshop after the acceptance(check).
Raw material is processed: the pre-treating technology that the red waist beans of dry product enter behind the workshop is,
(1) enters the red waist beans in workshop by artificial screening;
(2) soaked 12 hours in the 0-5 ℃ of water of red waist beans after the screening;
(3) the red waist beans poach after the immersion is 1-2 hour;
(4) the red waist beans behind the poach are cooled to rapidly below 25 ℃ for subsequent use by flowing water.
The preprocessing technical method that fresh thorn tender bud enters behind the workshop is,
(1) thorn tender bud that enters the workshop is cleaned by cleaning machine, artificial screening;
(2) thorn tender bud after the screening is at 70-73 ℃, and mass percent is to bleach 60min in 1.0 ‰ the Sodium Thiosulfate solution, is cooled to rapidly after the bleaching below 25 ℃, and the mass percent of solution and thorn tender bud is 6 during bleaching: 3-5;
(3) thorn tender bud after the bleaching is boiling 60min in the water more than 95 ℃, boils to be cooled to rapidly below 25 ℃ for subsequent usely afterwards, and the mass percent of water and thorn tender bud is 6 when boiling: 3-5;
(4) thorn tender bud after boiling was bubbling flow 600kg/h flowing water cooling 12 hours;
(5) with the cooled thorn tender bud dehydration of flowing water, control thorn tender bud water content is 80%;
(6) thorn tender bud after the dehydration is to dicer, and the fourth that is cut into 2-5mm is for subsequent use.
Red waist beans, thorn tender bud and other raw materials handled well are prepared sauce according to following mass percent:
Red waist beans 20%; Thorn tender bud 40%; Chickens' extract 4%; Pimiento 0.05%; Cumin 0.05%; Chilli oil 0.02%; Thick broad-bean sauce 10%; All the other are water.
Preparation sauce technique is:
(1) the said ratio raw material is heated while stirring to temperature and reach more than 85 ℃;
(2) after will allocating with the can of every bottle of 180g sauce, sealed by machine;
(3) the can sauce after will sealing is made finished product by 93 ℃ of sterilization 60min of sterilization axe.
Embodiment 2
Prepare a kind of cumin wild vegetable sauce.
Raw material is prepared: the red waist beans of dry product, salinity are at monkey leg, I+G, pimiento, cumin, chilli oil, thick broad-bean sauce more than 18%.
Raw material is carried out an acceptance inspection, enter the workshop after the acceptance(check).
Raw material is processed: the pre-treating technology that the red waist beans of dry product enter behind the workshop is,
(1) enters the red waist beans in workshop by artificial screening;
(2) soaked 12 hours in the 0-5 ℃ of water of red waist beans after the screening;
(3) the red waist beans poach after the immersion is 1-2 hour;
(4) the red waist beans behind the poach are cooled to rapidly below 25 ℃ for subsequent use by flowing water.
The preprocessing technical method that salt marsh monkey leg enters behind the workshop is,
(1) the monkey leg that enters the workshop is cleaned artificial screening by cleaning machine;
(2) the monkey leg after the screening is at 70-73 ℃, and mass percent is to bleach 60min in 1.0 ‰ the Sodium Thiosulfate solution, is cooled to rapidly after the bleaching below 25 ℃, and the mass percent of solution and monkey leg is 6 during bleaching: 3-5;
(3) the monkey leg after the bleaching is boiling 60min in the water more than 95 ℃, boils to be cooled to rapidly below 25 ℃ for subsequent usely afterwards, and the mass percent of water and monkey leg is 6 when boiling: 3-5;
(4) the monkey leg after boiling was bubbling flow 600kg/h flowing water cooling 12 hours;
(5) with the cooled monkey leg dehydration of flowing water, control monkey leg water content is 80%;
(6) the monkey leg after the dehydration is to dicer, and the fourth that is cut into 2-5mm is for subsequent use.
Red waist beans, monkey leg and other raw materials handled well are prepared sauce according to following mass percent:
Red waist beans 10%; Monkey leg 60%; I+G4%; Pimiento 0.03%; Cumin 0.04%; Chilli oil 0.03%; Thick broad-bean sauce 13%; All the other are water.
Preparation sauce technique is:
(1) the said ratio raw material is heated while stirring to temperature and reach more than 85 ℃;
(2) after will allocating with the can of every bottle of 180g sauce, sealed by machine;
(3) the can sauce after will sealing is made finished product by 93 ℃ of sterilization 60min of sterilization axe.
Embodiment 3
Prepare a kind of cumin wild vegetable sauce.
Raw material is prepared: the red waist beans of dry product, fresh yamazeri, chicken meal and powder of pork, pimiento, cumin, chilli oil, thick broad-bean sauce.
Raw material is carried out an acceptance inspection, enter the workshop after the acceptance(check).
Raw material is processed: the pre-treating technology that the red waist beans of dry product enter behind the workshop is,
(1) enters the red waist beans in workshop by artificial screening;
(2) soaked 12 hours in the 0-5 ℃ of water of red waist beans after the screening;
(3) the red waist beans poach after the immersion is 1-2 hour;
(4) the red waist beans behind the poach are cooled to rapidly below 25 ℃ for subsequent use by flowing water.
The preprocessing technical method that yamazeri enters behind the workshop is,
(1) yamazeri that enters the workshop is cleaned by cleaning machine, artificial screening;
(2) yamazeri after the screening is at 70-73 ℃, and mass percent is to bleach 60min in 1.0 ‰ the Sodium Thiosulfate solution, is cooled to rapidly after the bleaching below 25 ℃, and the mass percent of solution and yamazeri is 6 during bleaching: 3-5;
(3) yamazeri after the bleaching is boiling 60min in the water more than 95 ℃, boils to be cooled to rapidly below 25 ℃ for subsequent usely afterwards, and the mass percent of water and yamazeri is 6 when boiling: 3-5;
(4) yamazeri after boiling was bubbling flow 600kg/h flowing water cooling 12 hours;
(5) with the cooled yamazeri dehydration of flowing water, control yamazeri water content is 80%;
(6) yamazeri after the dehydration is to dicer, and the fourth that is cut into 2-5mm is for subsequent use.
Red waist beans, yamazeri and other raw materials handled well are prepared sauce according to following mass percent:
Red waist beans 10%; Wild vegetables 50%; Chicken meal 2%; Powder of pork 3%; Pimiento 0.06%; Cumin 0.06%; Chilli oil 0.02%; Thick broad-bean sauce 5%; All the other are water.
Preparation sauce technique is:
(1) the said ratio raw material is heated while stirring to temperature and reach more than 85 ℃;
(2) after will allocating with the can of every bottle of 180g sauce, sealed by machine;
(3) the can sauce after will sealing is made finished product by 93 ℃ of sterilization 60min of sterilization axe.
Embodiment 4
Prepare a kind of cumin wild vegetable sauce.
Raw material is prepared: the red waist beans of dry product, salinity are at the fiddlehead more than 18% and common vetch dish, monosodium glutamate, pimiento, cumin, chilli oil, thick broad-bean sauce.
Raw material is carried out an acceptance inspection, enter the workshop after the acceptance(check).
Raw material is processed: the pre-treating technology that the red waist beans of dry product enter behind the workshop is,
(1) enters the red waist beans in workshop by artificial screening;
(2) soaked 12 hours in the 0-5 ℃ of water of red waist beans after the screening;
(3) the red waist beans poach after the immersion is 1-2 hour;
(4) the red waist beans behind the poach are cooled to rapidly below 25 ℃ for subsequent use by flowing water.
The preprocessing technical method that the salt marsh fiddlehead enters behind the workshop is,
(1) fiddlehead that enters the workshop is cleaned by cleaning machine, artificial screening;
(2) fiddlehead after the screening is at 70-73 ℃, and mass percent is to bleach 60min in 1.0 ‰ the Sodium Thiosulfate solution, is cooled to rapidly after the bleaching below 25 ℃, and the mass percent of solution and fiddlehead is 6 during bleaching: 3-5;
(3) wild vegetables after the bleaching is boiling 60min in the water more than 95 ℃, boils to be cooled to rapidly below 25 ℃ for subsequent usely afterwards, and the mass percent of water and fiddlehead is 6 when boiling: 3-5;
(4) fiddlehead after boiling was bubbling flow 600kg/h flowing water cooling 12 hours;
(5) with the cooled fiddlehead dehydration of flowing water, control fiddlehead water content is 80%;
(6) fiddlehead after the dehydration is to dicer, and the fourth that is cut into 2-5mm is for subsequent use.
The pre-treating technology of salt marsh common vetch dish is identical with the pre-treating technology of salt marsh fiddlehead.
Red waist beans, fiddlehead, common vetch dish and other raw materials handled well are prepared sauce according to following mass percent:
Red waist beans 5%; Fiddlehead 30%; Common vetch dish 25%; Monosodium glutamate 4%; Pimiento 0.02%; Cumin 0.06%; Chilli oil 0.03%; Thick broad-bean sauce 8%; All the other are water.
Preparation sauce technique is:
(1) the said ratio raw material is heated while stirring to temperature and reach more than 85 ℃;
(2) after will allocating with the can of every bottle of 180g sauce, sealed by machine;
(3) the can sauce after will sealing is made finished product by 93 ℃ of sterilization 60min of sterilization axe.
Embodiment 5
Prepare a kind of cumin wild vegetable sauce.
Raw material is prepared: fresh yamazeri, chickens' extract, pimiento, cumin, chilli oil, thick broad-bean sauce.
Raw material is carried out an acceptance inspection, enter the workshop after the acceptance(check).
Raw material is processed: the preprocessing technical method that yamazeri enters behind the workshop is,
(1) yamazeri that enters the workshop is cleaned by cleaning machine, artificial screening;
(2) yamazeri after the screening is at 70-73 ℃, and mass percent is to bleach 60min in 1.0 ‰ the Sodium Thiosulfate solution, is cooled to rapidly after the bleaching below 25 ℃, and the mass percent of solution and yamazeri is 6 during bleaching: 3-5;
(3) yamazeri after the bleaching is boiling 60min in the water more than 95 ℃, boils to be cooled to rapidly below 25 ℃ for subsequent usely afterwards, and the mass percent of water and yamazeri is 6 when boiling: 3-5;
(4) yamazeri after boiling was bubbling flow 600kg/h flowing water cooling 12 hours;
(5) with the cooled yamazeri dehydration of flowing water, control yamazeri water content is 80%;
(6) yamazeri after the dehydration is to dicer, and the fourth that is cut into 2-5mm is for subsequent use.
Red waist beans, yamazeri and other raw materials handled well are prepared sauce according to following mass percent:
Yamazeri 80%; Chickens' extract 2%; Pimiento 0.04%; Cumin 0.08%; Chilli oil 0.02%; Thick broad-bean sauce 8%; All the other are water.
Preparation sauce technique is:
(1) the said ratio raw material is heated while stirring to temperature and reach more than 85 ℃;
(2) after will allocating with the can of every bottle of 180g sauce, sealed by machine;
(3) the can sauce after will sealing is made finished product by 93 ℃ of sterilization 60min of sterilization axe.
The above; only be the better specific embodiment of the present invention; but protection scope of the present invention is not limited to this; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to replacement or change according to technical scheme of the present invention and inventive concept thereof, all should be encompassed within protection scope of the present invention.
Claims (3)
1. method for preparing cumin wild vegetable sauce is characterized in that:
Described cumin wild vegetable sauce composition and percentage by weight are: wild vegetables, 5-80%; Red waist beans, 30%; Delicate flavour condiment, 1-6%; Pimiento, 0.02-0.06%; Spice, 0.02-0.1%; Thick broad-bean sauce, 5-50%; All the other are water;
The process of described preparation cumin wild vegetable sauce is,
(1) enters the workshop after the required raw material of preparation cumin wild vegetable sauce carries out an acceptance inspection, confirms;
(2) required red waist beans, the wild vegetables of preparation cumin wild vegetable sauce carried out pre-treatment;
(3) red waist beans, wild vegetables and other raw materials after the pre-treatment are proportionally allocated, raw material is heated while stirring to temperature to be reached more than 85 ℃;
(4) the sauce can after will allocating is by machine or artificial sealing;
(5) the can sauce after will sealing is made finished product by the sterilizing unit sterilization.
2. a kind of method for preparing cumin wild vegetable sauce according to claim 1 is characterized in that: the preprocessing technical method of described red waist beans is,
(1) enters the red waist beans in workshop by artificial screening;
(2) soaked 12 hours in the 0-5 ℃ of water of red waist beans after the screening;
(3) the red waist beans poach after the immersion is 1-2 hour;
(4) the red waist beans behind the poach are cooled to rapidly below 25 ℃ for subsequent use by flowing water.
3. a kind of method for preparing cumin wild vegetable sauce according to claim 1 is characterized in that: the preprocessing technical method of described wild vegetables is,
(1) wild vegetables that enters the workshop is cleaned by cleaning machine, artificial screening;
(2) wild vegetables after the screening is at 70-73 ℃, and mass percent is to bleach 60min in 1.0 ‰ the Sodium Thiosulfate solution, is cooled to rapidly after the bleaching below 25 ℃, and the mass percent of solution and wild vegetables is 6 during bleaching: 3-5;
(3) wild vegetables after the bleaching is boiling 60min in the water more than 95 ℃, boils to be cooled to rapidly below 25 ℃ for subsequent usely afterwards, and the mass percent of water and wild vegetables is 6 when boiling: 3-5;
(4) wild vegetables after boiling was bubbling flow 600kg/h flowing water cooling 12 hours;
(5) with the cooled wild vegetables dehydration of flowing water, control wild vegetables water content is 80%;
(6) wild vegetables after the dehydration is to dicer, and the fourth that is cut into 2-5mm is for subsequent use.
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| CN106343528A (en) * | 2016-08-30 | 2017-01-25 | 哈密市艾柯丹食品加工厂 | Cumin flavored hot & spicy sauce and preparing method thereof |
| CN106974260A (en) * | 2017-05-23 | 2017-07-25 | 马鞍山市十月丰食品有限公司 | One kind mixing edible wild herbs thick chilli sauce and preparation method thereof |
| WO2018230776A1 (en) * | 2017-06-16 | 2018-12-20 | 주식회사 코팜 | Compositions containing pterosin compound and derivatives thereof active ingredients for prevention or treatment of degenerative brain diseases |
| CN113796518A (en) * | 2021-09-03 | 2021-12-17 | 李玉 | Preparation method of Chinese Aralia sauce |
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| CN1426700A (en) * | 2002-09-28 | 2003-07-02 | 吴凤桐 | Celery paste and its making method |
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| CN1377599A (en) * | 2001-04-01 | 2002-11-06 | 鲁其恩 | Shanzhen sauce made of rare mountain wild vegetable |
| CN1504228A (en) * | 2002-12-02 | 2004-06-16 | 晓 何 | Potherb tea powder capable of improving immunity and promoting immunity reestablishment of AIDS patients |
| CN101057653A (en) * | 2007-05-31 | 2007-10-24 | 刘怀昌 | Health care wild herb powder |
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| CN1426700A (en) * | 2002-09-28 | 2003-07-02 | 吴凤桐 | Celery paste and its making method |
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| Title |
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| 中央电视台《美食美客》栏目组 等.橄榄杏仁香煎羊排.《美食美客 3人餐桌》.北京出版社,2009,47. * |
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Granted publication date: 20130123 Termination date: 20130426 |