CN103315255A - Preparation method of tea sauce wild vegetables - Google Patents
Preparation method of tea sauce wild vegetables Download PDFInfo
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- CN103315255A CN103315255A CN201310186789XA CN201310186789A CN103315255A CN 103315255 A CN103315255 A CN 103315255A CN 201310186789X A CN201310186789X A CN 201310186789XA CN 201310186789 A CN201310186789 A CN 201310186789A CN 103315255 A CN103315255 A CN 103315255A
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Abstract
The invention discloses a preparation method of tea sauce wild vegetables. According to the invention, wild vegetables are impregnated by using Chinese herbal medicine liquid, and vacuum freeze drying is carried out, such that wild vegetable original taste can be preserved, wild vegetable nutrients are not damaged, and the Chinese herbal medicine liquid can uniformly penetrate into every part of the wild vegetables, such that the nutritive value of the wild vegetable is improved. According to the invention, the tea powder has disease-preventing and disease-treating functions. The tea sauce is prepared by using tea powder, soybean, and the like, and is used for preserving the wild vegetables, such that nutritive value can be improved, sauced vegetable taste can be enhanced, and the vegetables are easy to digest and absorb. The sauced vegetable is especially suitable for people with gastrointestinal problems or dyspepsia. The sauced wild vegetables provided by the invention have the advantages of fresh and refreshing taste, rich tea fragrance, unique flavor, and rich nutrients. The sauced wild vegetables can satisfy requirements of different populations.
Description
Technical field
The present invention relates to the preparation method of a kind of tea sauce edible wild herbs, belong to food processing technology field.
Background technology
Edible wild herbs are pollution-free, and are nutritious, pure and fresh good to eat, be the health care healthy food, deeply be subjected to people's favor, but because fresh edible wild herbs storage time is limited, can lose a large amount of nutriments again after making dry product, lose the original local flavor of edible wild herbs and nutrition, limited exploitation and the commercial value of edible wild herbs, and pickles are owing to there being aid digestion, adjusting functions of intestines and stomach, has peat-reek, and edible all throughout the year, for the above-mentioned advantage of pickles, we work out the preparation method of a kind of tea sauce edible wild herbs.
Summary of the invention
The object of the present invention is to provide the preparation method of a kind of tea sauce edible wild herbs, enrich the edible wild herbs taste, make its daily need of satisfying people, improved the value of edible wild herbs.
The technical solution used in the present invention is as follows:
The preparation method of a kind of tea sauce edible wild herbs may further comprise the steps:
(1) edible wild herbs preliminary treatment
Get and be equivalent to edible wild herbs weight 5-8 Chinese herbal medicine fluid doubly, add citric acid and the 1-2% ascorbic acid of 2-3%, stir, adding the edible wild herbs of cleaning impurity elimination soaked 1-2 days again, taking-up drains away the water, and freezes to-25～-35 ℃ with the cooling rate of 1-2 ℃/min, keeps 2-4 hour, until edible wild herbs fully charge, be to be heated to 55-65 ℃ under the 40-50Pa condition in vacuum again, lyophilization 8-12 hour, make the filament water content be controlled at 4-6%, be placed on the shady and cool ventilation place, stand-by;
(2) tea sauce is made
Take off the raw material of row weight portion: soya bean 15-20 part, soy sauce 5-15 part, rich selenium tea powder 5-10 part, garlic end 2-3 part, bruised ginger 1-2 part, dried bean curd fourth piece 1-2 part, shelled peanut 0.5-1.5 part, thick chilli sauce 1-3 part, dried shrimp 2-3 part, white sugar 0.5-1.5 part, strawberry leaves powder 0.5-1 part, rice vinegar 0.4-0.6, salt 0.3-0.5, monosodium glutamate 0.2-0.4 part;
Soya bean was soaked 2-3 hour with mountain spring water, clean, big fire boil medium after, add soy sauce, garlic end, bruised ginger, dried bean curd fourth piece, shelled peanut, thick chilli sauce and dried shrimp, after little fire is endured perfume (or spice), add strawberry leaves powder and rich selenium tea powder, little fire is brewed into pasty state, add again white sugar, rice vinegar, salt and monosodium glutamate, stir, namely get tea sauce;
(3) tea sauce edible wild herbs are made
Pretreated edible wild herbs are put into jar for making or keeping thick soya bean sauce, add and be equivalent to edible wild herbs weight 3-5 tea sauce doubly, the rear compacting that stirs is In Shade, and stir 1-2 every day, and 4-5 days put wind one time, and sauce 3-5 processed is all; The edible wild herbs that sauce is made require weighing by weight, pack with resistant to elevated temperatures food-packaging bag, and sealing is 90-110 ℃ of lower steam sterilizing 10-20min in temperature; The warehouse-in storage namely gets tea sauce edible wild herbs finished product.
Described Chinese herbal medicine fluid is by the raw material of following weight portion: 8-12 part Folium Apocyni Veneti, 3-5 part Chinese actinidia root, 6-8 part buzhaye, 8-12 part granatum, 5-8 part basil fruit, 4-6 part Momordica grosvenori, 5-10 part water banyan, 4-8 part cushaw stem, 3-6 part radix boehmeriae were after pulverizing the 50-80 sieve, add 10-15 times of little the boiling of water and decoct 1-1.5h, filter, the 1/5-1/3 that filtrate is concentrated into original volume gets final product.
Described edible wild herbs can be fiddlehead, purslane, grey dish, the young dish of tree, Asiatic plantain, shepherd's purse or kalimeris head.
Beneficial effect of the present invention:
Utilize first Chinese herbal medicine fluid to soak edible wild herbs in the preparation process of the present invention, adopt again vacuum freeze drying, not only can keep better the genuineness of edible wild herbs and not destroy its nutrition, Chinese herbal medicine fluid can also be penetrated into equably each part of edible wild herbs, increase its trophism; The effect that the present invention has diseases prevention and cures the disease according to the tea powder, utilize the raw material tea blend sauce such as tea powder, soya bean, flood edible wild herbs processed with it, can improve nutritive value, more add the taste of pickles, and be easy to digest and assimilate, be specially adapted to enterogastritis or indigestion person and eat, the edible wild herbs of the bright sauce system of this law are fresh and tender tasty and refreshing, tea is aromatic strongly fragrant, unique flavor, nutritious, satisfy the demand of different crowd.
The specific embodiment
The preparation method of a kind of tea sauce fiddlehead may further comprise the steps:
(1) fiddlehead preliminary treatment
Get the Chinese herbal medicine fluid that is equivalent to 6 times of edible wild herbs weight, add 2% citric acid and 1.5% ascorbic acid, stir, adding the fiddlehead of cleaning impurity elimination soaked 2 days again, taking-up drains away the water, and freezes to-30 ℃ with the cooling rate of 1 ℃/min, keeps 3 hours, until fiddlehead fully charge, be to be heated to 60 ℃ under the 45Pa condition in vacuum again, lyophilization 10 hours makes the filament water content be controlled at 5%, be placed on the shady and cool ventilation place, stand-by;
(4) tea sauce is made
Take off the raw material of row weight portion: 0.3 part of 18 parts of soya beans, 12 parts in soy sauce, 8 parts in rich selenium tea powder, 2 parts at garlic end, 1.5 parts of bruised gingers, 2 parts of dried bean curd fourth pieces, 1 part in shelled peanut, 2 parts of thick chilli sauce, 3 parts in dried shrimp, 0.8 part of white sugar, 0.6 part in strawberry leaves powder, rice vinegar 0.5, salt 0.4, monosodium glutamate;
Soya bean was soaked 2 hours with mountain spring water, clean, big fire boil medium after, add soy sauce, garlic end, bruised ginger, dried bean curd fourth piece, shelled peanut, thick chilli sauce and dried shrimp, after little fire is endured perfume (or spice), add strawberry leaves powder and rich selenium tea powder, little fire is brewed into pasty state, add again white sugar, rice vinegar, salt and monosodium glutamate, stir, namely get tea sauce;
(5) tea sauce fiddlehead is made
Pretreated edible wild herbs are put into jar for making or keeping thick soya bean sauce, add the tea sauce be equivalent to 4 times of edible wild herbs weight, the rear compacting that stirs is In Shade, stirs every day 2 times, puts one time wind, 3 weeks of sauce system in 5 days; The edible wild herbs that sauce is made require weighing by weight, pack with resistant to elevated temperatures food-packaging bag, and sealing is 105 ℃ of lower steam sterilizing 15min in temperature; The warehouse-in storage namely gets tea sauce edible wild herbs finished product.
Wherein, described Chinese herbal medicine fluid is by the raw material of following weight portion: 10 parts of Folium Apocyni Venetves, 4 parts of Chinese actinidia roots, 8 parts of buzhayes, 8 parts of granatums, 6 parts of basil fruits, 5 portions of Momordica grosvenoris, 7 parts of water banyans, 6 parts of cushaw stems, 4 parts of radix boehmeriaes were after pulverizing 60 sieves, add 12 times of little boiling of water and decoct 1h, filter, filtrate is concentrated into 1/4 of original volume and gets final product.
The tea sauce fiddlehead health testing result that the present invention produces is as follows:
| 1 | Test item | Index | Assay | Conclusion |
| 2 | Pathogenic bacteria | Must not detect | Do not detect | Qualified |
| 3 | Amino-acid nitrogen/% | ≥1.50 | 1.72 | Qualified |
| 4 | Total acid is (in lactic acid, g/100g) | ≤2 | 1.2 | Qualified |
| 5 | Arsenic mg/kg | ≤0.5 | 0.2 | Qualified |
| 6 | Plumbous mg/kg | ≤1 | 0.3 | Qualified |
| 7 | Coliform MPN/100g | ≤30 | 16 | Qualified |
Claims (3)
1. the preparation method of tea sauce edible wild herbs is characterized in that may further comprise the steps:
(1) edible wild herbs preliminary treatment
Get and be equivalent to edible wild herbs weight 5-8 Chinese herbal medicine fluid doubly, add citric acid and the 1-2% ascorbic acid of 2-3%, stir, adding the edible wild herbs of cleaning impurity elimination soaked 1-2 days again, taking-up drains away the water, and freezes to-25～-35 ℃ with the cooling rate of 1-2 ℃/min, keeps 2-4 hour, until edible wild herbs fully charge, be to be heated to 55-65 ℃ under the 40-50Pa condition in vacuum again, lyophilization 8-12 hour, make the filament water content be controlled at 4-6%, be placed on the shady and cool ventilation place, stand-by;
Tea sauce is made
Take off the raw material of row weight portion: soya bean 15-20 part, soy sauce 5-15 part, rich selenium tea powder 5-10 part, garlic end 2-3 part, bruised ginger 1-2 part, dried bean curd fourth piece 1-2 part, shelled peanut 0.5-1.5 part, thick chilli sauce 1-3 part, dried shrimp 2-3 part, white sugar 0.5-1.5 part, strawberry leaves powder 0.5-1 part, rice vinegar 0.4-0.6, salt 0.3-0.5, monosodium glutamate 0.2-0.4 part;
Soya bean was soaked 2-3 hour with mountain spring water, clean, big fire boil medium after, add soy sauce, garlic end, bruised ginger, dried bean curd fourth piece, shelled peanut, thick chilli sauce and dried shrimp, after little fire is endured perfume (or spice), add strawberry leaves powder and rich selenium tea powder, little fire is brewed into pasty state, add again white sugar, rice vinegar, salt and monosodium glutamate, stir, namely get tea sauce;
Tea sauce edible wild herbs are made
Pretreated edible wild herbs are put into jar for making or keeping thick soya bean sauce, add and be equivalent to edible wild herbs weight 3-5 tea sauce doubly, the rear compacting that stirs is In Shade, and stir 1-2 every day, and 4-5 days put wind one time, and sauce 3-5 processed is all; The edible wild herbs that sauce is made require weighing by weight, pack with resistant to elevated temperatures food-packaging bag, and sealing is 90-110 ℃ of lower steam sterilizing 10-20min in temperature; The warehouse-in storage namely gets tea sauce edible wild herbs finished product.
2. the preparation method of a kind of tea sauce edible wild herbs according to claim 1, it is characterized in that, described Chinese herbal medicine fluid is by the raw material of following weight portion: 8-12 part Folium Apocyni Veneti, 3-5 part Chinese actinidia root, 6-8 part buzhaye, 8-12 part granatum, 5-8 part basil fruit, 4-6 part Momordica grosvenori, 5-10 part water banyan, 4-8 part cushaw stem, 3-6 part radix boehmeriae were after pulverizing the 50-80 sieve, add 10-15 times of little the boiling of water and decoct 1-1.5h, filter, the 1/5-1/3 that filtrate is concentrated into original volume gets final product.
3. the preparation method of a kind of tea sauce edible wild herbs according to claim 1 is characterized in that, described edible wild herbs can be fiddlehead, purslane, grey dish, the young dish of tree, Asiatic plantain, shepherd's purse or kalimeris head.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103610001A (en) * | 2013-10-25 | 2014-03-05 | 周洪林 | Characteristic kumquat pickles and preparation method thereof |
| CN103689536A (en) * | 2013-12-04 | 2014-04-02 | 方义春 | Konjac and three sea treasures sauce and preparation method thereof |
| CN104605301A (en) * | 2015-02-17 | 2015-05-13 | 彭常安 | Processing technology of aralia elata seem healthy pickle |
| CN104757455A (en) * | 2015-03-25 | 2015-07-08 | 彭晓宇 | Wild vegetable tin can |
| CN105124545A (en) * | 2015-10-23 | 2015-12-09 | 常胜 | Edible wild herb paste and making method thereof |
| CN106666511A (en) * | 2016-11-18 | 2017-05-17 | 安徽禾泉农庄生态农业有限公司 | Jasmine flowery odor pickled chili dried pteridium aquilinums |
| CN107981280A (en) * | 2017-11-24 | 2018-05-04 | 丹寨县黔丹硒业有限责任公司 | A kind of production method of marinated Radix Folium Allii tuberosi |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103610001A (en) * | 2013-10-25 | 2014-03-05 | 周洪林 | Characteristic kumquat pickles and preparation method thereof |
| CN103610001B (en) * | 2013-10-25 | 2016-03-09 | 周洪林 | A kind of characteristic kumquat pickles and preparation method thereof |
| CN103689536A (en) * | 2013-12-04 | 2014-04-02 | 方义春 | Konjac and three sea treasures sauce and preparation method thereof |
| CN104605301A (en) * | 2015-02-17 | 2015-05-13 | 彭常安 | Processing technology of aralia elata seem healthy pickle |
| CN104757455A (en) * | 2015-03-25 | 2015-07-08 | 彭晓宇 | Wild vegetable tin can |
| CN105124545A (en) * | 2015-10-23 | 2015-12-09 | 常胜 | Edible wild herb paste and making method thereof |
| CN106666511A (en) * | 2016-11-18 | 2017-05-17 | 安徽禾泉农庄生态农业有限公司 | Jasmine flowery odor pickled chili dried pteridium aquilinums |
| CN107981280A (en) * | 2017-11-24 | 2018-05-04 | 丹寨县黔丹硒业有限责任公司 | A kind of production method of marinated Radix Folium Allii tuberosi |
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Application publication date: 20130925 |