CN103960640A - Production preparation method for health-preserving flavoring paste - Google Patents
Production preparation method for health-preserving flavoring paste Download PDFInfo
- Publication number
- CN103960640A CN103960640A CN201310057463.7A CN201310057463A CN103960640A CN 103960640 A CN103960640 A CN 103960640A CN 201310057463 A CN201310057463 A CN 201310057463A CN 103960640 A CN103960640 A CN 103960640A
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- paste
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- wheat
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 238000002360 preparation method Methods 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 241000209140 Triticum Species 0.000 claims abstract description 8
- 235000021307 Triticum Nutrition 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 6
- 244000248021 Vitex negundo Species 0.000 claims abstract description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000006667 Aleurites moluccana Nutrition 0.000 claims abstract description 3
- 235000018244 Castanea mollissima Nutrition 0.000 claims abstract description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 3
- 238000001035 drying Methods 0.000 claims abstract description 3
- 230000003203 everyday effect Effects 0.000 claims abstract description 3
- 238000000227 grinding Methods 0.000 claims abstract description 3
- 239000012535 impurity Substances 0.000 claims abstract description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 3
- 239000011707 mineral Substances 0.000 claims abstract description 3
- 231100000252 nontoxic Toxicity 0.000 claims abstract description 3
- 230000003000 nontoxic effect Effects 0.000 claims abstract description 3
- 238000003756 stirring Methods 0.000 claims abstract description 3
- 244000136475 Aleurites moluccana Species 0.000 claims abstract 2
- 235000015067 sauces Nutrition 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 5
- 240000007164 Salvia officinalis Species 0.000 claims description 4
- 235000013427 Vitex negundo var incisa Nutrition 0.000 claims description 4
- 235000014961 Vitex negundo var negundo Nutrition 0.000 claims description 4
- 235000014956 negundo chastetree Nutrition 0.000 claims description 4
- 235000005412 red sage Nutrition 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 238000000855 fermentation Methods 0.000 claims description 2
- 230000004151 fermentation Effects 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 4
- 235000004347 Perilla Nutrition 0.000 abstract description 3
- 244000124853 Perilla frutescens Species 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 239000003814 drug Substances 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 241000304195 Salvia miltiorrhiza Species 0.000 abstract 1
- 235000011135 Salvia miltiorrhiza Nutrition 0.000 abstract 1
- 235000010363 Vitex negundo Nutrition 0.000 abstract 1
- 230000003213 activating effect Effects 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 210000004185 liver Anatomy 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 208000006558 Dental Calculus Diseases 0.000 description 12
- 235000013305 food Nutrition 0.000 description 4
- 230000017531 blood circulation Effects 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 238000009499 grossing Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 240000004957 Castanea mollissima Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000020401 Depressive disease Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 208000004356 Hysteria Diseases 0.000 description 1
- 235000002789 Panax ginseng Nutrition 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000012839 conversion disease Diseases 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 230000015654 memory Effects 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 201000003102 mental depression Diseases 0.000 description 1
- 230000003119 painkilling effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a production preparation method for a health-preserving flavoring paste. The concrete flow comprises cleaning wheat with water, cooking with big fire, draining water, fermenting with vitex negundo leaves for 5-6 days until a red mildew coat is grown, pouring out, drying in the sun and removing impurities; then mechanically grinding wheat, salvia miltiorrhiza, perilla leaves, fennel and Chinese prickly ash into powders; putting the powders together according to a ratio, adding edible salt and mineral water, and mixing uniformly; and putting the mixed material in a non-toxic white plastic basin, insolating in the sun for 10-15 days, stirring every day until all water is off, and eating the paste until the paste is in the color of Chinese chestnut. According to the preparation method, the taste of the flavoring paste is guaranteed to be novel, and also the flavoring paste has the health-care effects of activating blood and resolving stasis, appetizing and promoting digestion, and soothing liver and regulating qi. By employing the simple novel raw materials, the assistant paste with brand-new taste is obtained, and also traditional Chinese medicine theory knowledge is blended in ordinary life, and healthy safe life quality is reached.
Description
Technical field
The present invention relates to a kind of healthy seasoning sauce production method.
Background technology
Tartar sauce is exactly for coordinating the taste of varieties of food items, the sauce shape flavouring requiring to meet eater.At present domestic on the market to have the tartar sauce of various tastes, different purposes.Common tartar sauce has mushroom sauce, sesame paste, thick chilli sauce, sweet sauce etc., and these tartar sauces have become indispensable necessary article in our diet according to different purposes.These sauces is that to take vegetables, fruit be primary raw material mostly above, other edible chemical formulations and spice are auxiliary composition, through the material resources sweat of different time, all kinds of flavouring and production environment, drawn different taste, different colours tartar sauce.
Modern strengthens day by day to environmental protection, healthy theory, is telling the commodity economic times of development, and it is numerous and diverse various that the kind of commodity becomes, and the too much right to choose of people when consumption become a kind of trouble.Does is which kind of commodity yet it helpful to people in numerous commodity, selecting? can which kind of commodity help people better to obtain usefulness? does is which kind of commodity the Advanced Ideas that meet low-carbon environment-friendly health? particularly which type of food people need to eat and could obtain better absorption, have the features such as other health cares, these have become a kind of embodiment that modern pursues quality of life simultaneously.Therefore, how to address the above problem, become problem demanding prompt solution.
Summary of the invention
The problem to be solved in the present invention is: the taste that guarantees on the one hand tartar sauce is novel, and this tartar sauce also has the health-care effect of invigorating blood circulation what, appetite-stimulating indigestion-relieving, liver-smoothing, qi-regulating on the other hand.Use simple, novel raw material not only to bring a kind of assistant sauce of brand-new taste, can also, theory of traditional Chinese medical science knowledge fusion in the middle of general life, really realize healthy, safe quality of life.
The technical solution adopted for the present invention to solve the technical problems is:
1, the primary raw material of tartar sauce is selected common grain---wheat.The grain that wheat is extensively planted as a kind of China, its output is compared and is showed in the choice more economically with other vegetables, fruit and dry fruit with banking system.And wheat itself has treatment has no peace of mind, insomnia, women's hysteria, haves the fidgets, mental depression, the natural effect such as being about to cry due to sadness.
2, tartar sauce has added the Chinese medicine that is rich in special pharmacological, and science collocation, incorporates the medical efficacy in medicinal material in sauce by manufacture craft, makes tartar sauce have natural health care.Described Chinese medicine comprises: the red sage root, Su Ye, Negundo Chastetree Leaf.The red sage root (having another name called red ginseng, radix salviae miltiorrhizae, red) has promoting blood circulation for regulating menstruation, stasis-dispelling and pain-killing, the cool blood carbuncle that disappears, the relieving restlessness that clears away heart-fire, nourishing blood and tranquilization.Su Ye (have another name called: purple perilla) dietotherapy, medicinal all can, often the edible food that contains purple perilla composition has hypotensive, improve the effects such as memory, anti-ageing, anticancer, antiallergy.Negundo Chastetree Leaf contains vitamin C, for anti-inflammatory, has good curative effect.
3, tartar sauce is selected spice---fennel, Chinese prickly ash, the edible salt of pure natural.These are that people do the family expenses spice of selecting when usual cooked food, low price, fragrance uniqueness.Do not need the allotment of other chemicals naturally to distribute natural perfume (or spice) strongly fragrant, stimulate people's taste bud.
The specific embodiment
Idiographic flow of the present invention is, wheat is washed with water totally, with big fire, boils water is drained, and with Negundo Chastetree Leaf fermentation 5-6 days, by the time long red enzyme clothing, pours out to dry and remove impurity.Again wheat, the red sage root, Su Ye, fennel, Chinese prickly ash are become to powder by mechanical grinding.In proportion powder is put together, add edible salt and mineral water, adjust and mix evenly.The batching modulating is packed in nontoxic white plastic tub, and insolation 10-15 days stirs everyday in the sun, to drying all moisture, treats that sauce becomes Chinese chestnut look equal edible.
In sum, the present invention, as description, repeatedly tests, and from test effect, provable the present invention can accomplish the end in view, and tartar sauce not only taste is novel and have a health-care effect of invigorating blood circulation what, appetite-stimulating indigestion-relieving, liver-smoothing, qi-regulating.
Claims (1)
1. a healthy seasoning sauce production method, it is characterized in that: idiographic flow is: wheat is washed with water totally, with big fire, boils water is drained, with Negundo Chastetree Leaf fermentation 5-6 days, by the time grow red enzyme clothing, pour out to dry and remove impurity, again wheat, the red sage root, Su Ye, fennel, Chinese prickly ash are become to powder by mechanical grinding, in proportion powder is put together, add edible salt and mineral water, adjust and mix evenly, the batching modulating is packed in nontoxic white plastic tub, insolation is 10-15 days in the sun, stir everyday, to drying all moisture, treat that sauce becomes Chinese chestnut look equal edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310057463.7A CN103960640A (en) | 2013-02-06 | 2013-02-06 | Production preparation method for health-preserving flavoring paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310057463.7A CN103960640A (en) | 2013-02-06 | 2013-02-06 | Production preparation method for health-preserving flavoring paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103960640A true CN103960640A (en) | 2014-08-06 |
Family
ID=51231046
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310057463.7A Pending CN103960640A (en) | 2013-02-06 | 2013-02-06 | Production preparation method for health-preserving flavoring paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103960640A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106473088A (en) * | 2016-09-28 | 2017-03-08 | 成都尚碧净家政服务有限公司 | A kind of plant five-leaved chaste tree salty sauce and preparation method thereof |
| CN115152993A (en) * | 2022-08-04 | 2022-10-11 | 遂宁市船山区顺情种植专业合作社 | Sauce and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1375227A (en) * | 2001-03-20 | 2002-10-23 | 李翠云 | Wheat jam and its making process |
| CN101204213A (en) * | 2006-12-18 | 2008-06-25 | 张嗣洲 | Wheat jam and manufacture process thereof |
| CN101214039A (en) * | 2007-01-01 | 2008-07-09 | 许明昊 | Fifteen-flavor wheat sauce and preparation thereof |
| CN101756166A (en) * | 2010-01-26 | 2010-06-30 | 田勇 | Wheat flavor paste and production method thereof |
-
2013
- 2013-02-06 CN CN201310057463.7A patent/CN103960640A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1375227A (en) * | 2001-03-20 | 2002-10-23 | 李翠云 | Wheat jam and its making process |
| CN101204213A (en) * | 2006-12-18 | 2008-06-25 | 张嗣洲 | Wheat jam and manufacture process thereof |
| CN101214039A (en) * | 2007-01-01 | 2008-07-09 | 许明昊 | Fifteen-flavor wheat sauce and preparation thereof |
| CN101756166A (en) * | 2010-01-26 | 2010-06-30 | 田勇 | Wheat flavor paste and production method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 白忠懋: "《老馋食记》", 31 January 2004, 上海第二军医大学出版社, article "麦酱", pages: 159 - 2 * |
| 陈清友: "悠悠故乡情 浓浓麦酱香", 《四川烹饪》, no. 6, 15 June 1998 (1998-06-15) * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106473088A (en) * | 2016-09-28 | 2017-03-08 | 成都尚碧净家政服务有限公司 | A kind of plant five-leaved chaste tree salty sauce and preparation method thereof |
| CN115152993A (en) * | 2022-08-04 | 2022-10-11 | 遂宁市船山区顺情种植专业合作社 | Sauce and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140806 |
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| RJ01 | Rejection of invention patent application after publication |