CN106722794A - Appetizing Randia cochinchinensis sauce and preparation method thereof - Google Patents
Appetizing Randia cochinchinensis sauce and preparation method thereof Download PDFInfo
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Classifications
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- 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
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Abstract
The present invention relates to the Randia cochinchinensis sauce that whets the appetite, it is made up of the medicine of following weight portion：1~5 part of 135~145 parts of Randia cochinchinensis fruit, 80~95 parts of dried orange peel, 65~70 parts of water chestnut, 50~65 parts of chicken fir, 45~60 parts of hawthorn, 40~55 parts of pseudo-ginseng, 40~45 parts of the Radix Astragali, 30~35 parts of thick chilli sauce, 30~40 parts of jujube, 35~50 parts of the fruit of Chinese wolfberry, 5~10 parts of soy sauce, 5~10 parts of liquor, 1~5 part of rice vinegar, 5~10 parts of vegetable oil, 10~15 parts of garlic rice, 10~15 parts of ginger and salt, also disclose its preparation method.Mouthfeel of the present invention, nutrition are protruded, taste is unique, mouthfeel is strong, pungent is suitable, and the edible field of Randia cochinchinensis is expanded significantly, the cooking means such as can be widely used for steaming, fry, mix, dipping in, effect with appetite-stimulating indigestion-relieving, preparation method is simple and easy to apply, is easy to operation, remains the distinctive effect of Randia cochinchinensis and fragrance.
Description
Technical field
The invention belongs to seasoned food technical field, and in particular to appetizing Randia cochinchinensis sauce and preparation method thereof.
Background technology
Randia cochinchinensis fruit is commonly called as " cock skin fruit ", belongs to rutaceae, and fruit, leaf are respectively provided with peat-reek." the peculiar match of fruity
Durian, disappear the magnificent people of fat stomach invigorating ", this is praise of the common people to Randia cochinchinensis fruit.It is mainly distributed on Guangxi southwest border area ethnic group
The mountain areas lived in concentrated communities.It is very harsh to growth environmental requirement, only before and after the more peace and quiet people room in Southwest Guangxi border place
Or the mountain deep valley growth that cloud and mist is curled up, it be all nature day into like well-done cock skin during fruit maturation, so people to yield positive results
Also referred to as " cock skin is really ".Border area Zhuang people like, and human world rice taste and hill anima are received warm by Randia cochinchinensis fruit, and nine go back to
Between intestines, the unusual taste for belonging to house has just been taken out of.Fruit contains the multi mineral nutrition of needed by human body, can eat raw, adjust
Taste, it is used as medicine.
Randia cochinchinensis fruit contains the multi mineral nutrition of 18 kinds of amino acid and needed by human body, tool is relieved summer heat, anti-inflammatory, change it is stagnant, dispel
Wet, spleen-and-stomach-invigorating effect, can eat raw, seasoning, be used as medicine.Fruit can turn into seasoning top grade by pickling processing, there is unique perfume
Taste.Drying can also do cake filling.Main medicinal effects are the leaf or bark of Rutaceae shrub or dungarunga plant vacation Calusena lansium.Summer,
Autumn gathers, using fresh herb, or segment, dries standby.With wind and heat dispersing, eliminating damp, detoxifying, the effect of preventing malaria.
Randia cochinchinensis fresh fruit taste is sour-sweet tasty and refreshing, with effect of relieving summer heat；And be the Randia cochinchinensis prepared originally with Randia cochinchinensis fruit
Used as condiment, taste is also one exhausted to sauce.Modern society makes rapid progress, living standard raising at full speed, the plenty of meat and fish on dining table
Very it is common, oppresses greasy, it is necessary to different condiment of arranging in pairs or groups are neutralized, in the market is no lack of the Randia cochinchinensis sauce for there are various tastes and goes out
Sell, species is various, but never seen before really as the Randia cochinchinensis sauce with appetizing effect of technical protection.
The content of the invention
It is an object of the invention to：For above-mentioned deficiency, the invention provides appetizing Randia cochinchinensis sauce and its preparation
Method.Mouthfeel of the present invention, nutrition are protruded, and taste is unique, and mouthfeel is strong, and pungent is suitable, and the edible neck of Randia cochinchinensis is expanded significantly
Domain, the cooking means such as can be widely used for steaming, fries, mixes, dipping in, and the effect with appetite-stimulating indigestion-relieving is a kind of organic green food, is prepared
Method is simple and easy to apply, is easy to operation, remains the distinctive effect of Randia cochinchinensis and fragrance.
In order to achieve the above object, present invention employs following technical scheme：
One kind appetizing Randia cochinchinensis sauce, is prepared from by the raw material of following components by weight percent：135~145 parts of Randia cochinchinensis fruit, dried orange peel 80~
95 parts, 65~70 parts of water chestnut, 50~65 parts of chicken fir, 45~60 parts of hawthorn, 40~55 parts of pseudo-ginseng, 40~45 parts of the Radix Astragali, thick chilli sauce
30~35 parts, 30~40 parts of jujube, 35~50 parts of the fruit of Chinese wolfberry, 5~10 parts of soy sauce, 5~10 parts of liquor, 1~5 part of rice vinegar, plant
1~5 part of 5~10 parts of oil, 10~15 parts of garlic rice, 10~15 parts of ginger and salt.
Further, described appetizing Randia cochinchinensis sauce, is prepared from by the raw material of following components by weight percent：Randia cochinchinensis fruit 140
Part, 88 parts of dried orange peel, 68 parts of water chestnut, 57 parts of chicken fir, 52 parts of hawthorn, 47 parts of pseudo-ginseng, 43 parts of the Radix Astragali, 33 parts of thick chilli sauce, 35 parts of jujube,
3 parts of 42 parts of the fruit of Chinese wolfberry, 8 parts of soy sauce, 8 parts of liquor, 3 parts of rice vinegar, 7 parts of vegetable oil, 12 parts of garlic rice, 13 parts of ginger and salt.
Further, described appetizing Randia cochinchinensis sauce, is prepared from by the raw material of following components by weight percent：Randia cochinchinensis fruit 137
~142 parts, 85~90 parts of dried orange peel, 66~69 parts of water chestnut, 55~60 parts of chicken fir, 50~55 parts of hawthorn, 45~50 parts of pseudo-ginseng, the Radix Astragali
41~44 parts, 31~34 parts of thick chilli sauce, 33~37 parts of jujube, 40~45 parts of the fruit of Chinese wolfberry, 6~9 parts of soy sauce, liquor 6~9 part, meter
2~4 parts of 2~4 parts of vinegar, 6~9 parts of vegetable oil, 11~14 parts of garlic rice, 11~14 parts of ginger and salt.
Further, the vegetable oil is the one kind in peanut oil, sunflower oil, camellia oil, soybean oil, sesame oil.
Further, the liquor is brewageed for paddy and formed, white wine of the alcoholic strength more than 50 DEG C.
Further, the preparation method of described appetizing Randia cochinchinensis sauce, comprises the steps of：
（1）The treatment of raw material：Select no disease and pests harm and fresh full Randia cochinchinensis really, clean, drain, being enucleated, stalk, then will
Pericarp and pulp crushing are standby into starching；After dried orange peel, pseudo-ginseng, the Radix Astragali, jujube, the fruit of Chinese wolfberry are distinguished impurity elimination, cleaned, first send into together
Drying machine drying, is re-fed into pulverizer and is crushed to the powder that mesh granularity is 100~150 mesh, obtains mixed-powder standby；By water chestnut,
Garlic rice, ginger remove the peel respectively, clean after, mud is pulverized into together, obtain pureed mixture standby；The impurity elimination of chicken fir, clean, dry after,
It is chopped into the no more than segment of 1.5cm standby；Hawthorn impurity elimination, clean, dry rear standby；
（2）By thick chilli sauce, soy sauce, liquor, rice vinegar, vegetable oil, salt and step（1）Randia cochinchinensis pulp, mixed-powder, pureed
Mixture, chicken fir, hawthorn mixing, stir into mixing sauce；
（3）By step（2）Mixing sauce be fitted into sealing and fermenting in food fermentation special container, fermentation temperature is 35~40 DEG C,
Fermentation time is 25~30d, air-cooled to after 45~50 DEG C by filling after microwave disinfection, vacuumizes, seals, and it is qualified to check, i.e.,
Obtain the appetizing Randia cochinchinensis sauce finished product.
Further, the preparation method of described appetizing Randia cochinchinensis sauce, in step（1）, the baking temperature of the dryer
It is 35~40 DEG C.
Further, the preparation method of described appetizing Randia cochinchinensis sauce, in step（2）, the stirring speed of the stirring technique
It is 300~350r/min to spend.
Further, the preparation method of described appetizing Randia cochinchinensis sauce, the step（3）First pass through high-temperature steam sterilization
Carry out ultraviolet-sterilization again afterwards.
Further, the preparation method of described appetizing Randia cochinchinensis sauce, in step（3）, the microwave disinfection temperature is 70
~80 DEG C, the time is 140~180s, and frequency is 2100~2500MHz, and power is 6~10kw.
In sum, the present invention has the positive effect that as a result of such scheme：
（1）Mouthfeel of the present invention, nutrition are protruded, and taste is unique, and with a kind of unique Randia cochinchinensis fragrance, mouthfeel is strong, and pungent is fitted
Preferably, the edible field of Randia cochinchinensis is expanded significantly.
（2）The cooking means such as steaming is the method can be widely used in, is fried, is mixed, dipping in, with appetite-stimulating indigestion-relieving, orectic effect,
It is a kind of organic green food, preparation method is simple and easy to apply, is easy to operation, remain the distinctive effect of Randia cochinchinensis and fragrance, makes
There is good development prospect for the Randia cochinchinensis sauce for going out.
Specific embodiment
With reference to embodiment to present invention appetizing Randia cochinchinensis sauce and preparation method thereof, it is described further.
Embodiment 1
One kind appetizing Randia cochinchinensis sauce, is prepared from by the raw material of following components by weight percent：135 parts of Randia cochinchinensis fruit, 80 parts of dried orange peel, water chestnut
65 parts, 50 parts of chicken fir, 45 parts of hawthorn, 40 parts of pseudo-ginseng, 40 parts of the Radix Astragali, 30 parts of thick chilli sauce, 30 parts of jujube, 35 parts of the fruit of Chinese wolfberry, soy sauce 5
1 part of part, 10 parts of 5 parts of liquor, 1 part of rice vinegar, 5 parts of vegetable oil, garlic rice, 10 parts of ginger and salt.
Further, the vegetable oil is peanut oil；The liquor is brewageed for paddy and formed, and alcoholic strength is more than 50 DEG C
White wine.
The preparation method of appetizing Randia cochinchinensis sauce described above, comprises the steps of：
（1）The treatment of raw material：Select no disease and pests harm and fresh full Randia cochinchinensis really, clean, drain, being enucleated, stalk, then will
Pericarp and pulp crushing are standby into starching；After dried orange peel, pseudo-ginseng, the Radix Astragali, jujube, the fruit of Chinese wolfberry are distinguished impurity elimination, cleaned, first send into together
Temperature is 35 DEG C of drying machine drying, is re-fed into pulverizer and is crushed to the powder that mesh granularity is 100 mesh, obtains mixed-powder standby；
After water chestnut, garlic rice, ginger are removed the peel, cleaned respectively, mud is pulverized into together, obtain pureed mixture standby；The impurity elimination of chicken fir, clean,
After drying, the no more than segment of 1.5cm is chopped into standby；Hawthorn impurity elimination, clean, dry rear standby；
（2）By thick chilli sauce, soy sauce, liquor, rice vinegar, vegetable oil, salt and step（1）Randia cochinchinensis pulp, mixed-powder, pureed
Mixture, chicken fir, hawthorn mixing, mixing sauce is stirred into the speed of 300r/min；
（3）By step（2）Mixing sauce by carrying out ultraviolet-sterilization after high-temperature steam sterilization, reinstall the special appearance of food fermentation
Sealing and fermenting in device, fermentation temperature is 35 DEG C, and fermentation time is 25d, by filling after microwave disinfection, the microwave disinfection temperature
For 70 DEG C, the time be 140s, frequency be 2100MHz, power be 6kw, it is air-cooled to after 45 DEG C, vacuumize, seal, check it is qualified,
Obtain final product the appetizing Randia cochinchinensis sauce finished product.
Embodiment 2
One kind appetizing Randia cochinchinensis sauce, is prepared from by the raw material of following components by weight percent：145 parts of Randia cochinchinensis fruit, 95 parts of dried orange peel, water chestnut
70 parts, 65 parts of chicken fir, 60 parts of hawthorn, 55 parts of pseudo-ginseng, 45 parts of the Radix Astragali, 35 parts of thick chilli sauce, 40 parts of jujube, 50 parts of the fruit of Chinese wolfberry, soy sauce
5 parts of 10 parts, 10 parts of liquor, 5 parts of rice vinegar, 10 parts of vegetable oil, 15 parts of garlic rice, 15 parts of ginger and salt.
Further, the vegetable oil is sunflower oil；The liquor is brewageed for paddy and formed, and alcoholic strength is more than 50 DEG C
White wine.
The preparation method of appetizing Randia cochinchinensis sauce described above, comprises the steps of：
（1）The treatment of raw material：Select no disease and pests harm and fresh full Randia cochinchinensis really, clean, drain, being enucleated, stalk, then will
Pericarp and pulp crushing are standby into starching；After dried orange peel, pseudo-ginseng, the Radix Astragali, jujube, the fruit of Chinese wolfberry are distinguished impurity elimination, cleaned, first send into together
Temperature is 40 DEG C of drying machine drying, is re-fed into pulverizer and is crushed to the powder that mesh granularity is 150 mesh, obtains mixed-powder standby；
After water chestnut, garlic rice, ginger are removed the peel, cleaned respectively, mud is pulverized into together, obtain pureed mixture standby；The impurity elimination of chicken fir, clean,
After drying, the no more than segment of 1.5cm is chopped into standby；Hawthorn impurity elimination, clean, dry rear standby；
（2）By thick chilli sauce, soy sauce, liquor, rice vinegar, vegetable oil, salt and step（1）Randia cochinchinensis pulp, mixed-powder, pureed
Mixture, chicken fir, hawthorn mixing, mixing sauce is stirred into the speed of 350r/min；
（3）By step（2）Mixing sauce by carrying out ultraviolet-sterilization after high-temperature steam sterilization, reinstall the special appearance of food fermentation
Sealing and fermenting in device, fermentation temperature is 40 DEG C, and fermentation time is 30d, by filling after microwave disinfection, the microwave disinfection temperature
For 80 DEG C, the time be 180s, frequency be 2500MHz, power be 10kw, it is air-cooled to after 50 DEG C, vacuumize, seal, check it is qualified,
Obtain final product the appetizing Randia cochinchinensis sauce finished product.
Embodiment 3
One kind appetizing Randia cochinchinensis sauce, is prepared from by the raw material of following components by weight percent：140 parts of Randia cochinchinensis fruit, 88 parts of dried orange peel, water chestnut
68 parts, 57 parts of chicken fir, 52 parts of hawthorn, 47 parts of pseudo-ginseng, 43 parts of the Radix Astragali, 33 parts of thick chilli sauce, 35 parts of jujube, 42 parts of the fruit of Chinese wolfberry, soy sauce 8
3 parts of part, 12 parts of 8 parts of liquor, 3 parts of rice vinegar, 7 parts of vegetable oil, garlic rice, 13 parts of ginger and salt.
Further, the vegetable oil is camellia oil；The liquor is brewageed for paddy and formed, and alcoholic strength is more than 50 DEG C
White wine.
The preparation method of appetizing Randia cochinchinensis sauce described above, comprises the steps of：
（1）The treatment of raw material：Select no disease and pests harm and fresh full Randia cochinchinensis really, clean, drain, being enucleated, stalk, then will
Pericarp and pulp crushing are standby into starching；After dried orange peel, pseudo-ginseng, the Radix Astragali, jujube, the fruit of Chinese wolfberry are distinguished impurity elimination, cleaned, first send into together
Temperature is 37 DEG C of drying machine drying, is re-fed into pulverizer and is crushed to the powder that mesh granularity is 130 mesh, obtains mixed-powder standby；
After water chestnut, garlic rice, ginger are removed the peel, cleaned respectively, mud is pulverized into together, obtain pureed mixture standby；The impurity elimination of chicken fir, clean,
After drying, the no more than segment of 1.5cm is chopped into standby；Hawthorn impurity elimination, clean, dry rear standby；
（2）By thick chilli sauce, soy sauce, liquor, rice vinegar, vegetable oil, salt and step（1）Randia cochinchinensis pulp, mixed-powder, pureed
Mixture, chicken fir, hawthorn mixing, mixing sauce is stirred into the speed of 330r/min；
（3）By step（2）Mixing sauce by carrying out ultraviolet-sterilization after high-temperature steam sterilization, reinstall the special appearance of food fermentation
Sealing and fermenting in device, fermentation temperature is 38 DEG C, and fermentation time is 27d, by filling after microwave disinfection, the microwave disinfection temperature
For 75 DEG C, the time be 160s, frequency be 2300MHz, power be 8kw, it is air-cooled to after 47 DEG C, vacuumize, seal, check it is qualified,
Obtain final product the appetizing Randia cochinchinensis sauce finished product.
Embodiment 4
One kind appetizing Randia cochinchinensis sauce, is prepared from by the raw material of following components by weight percent：137 parts of Randia cochinchinensis fruit, 85 parts of dried orange peel, water chestnut
66 parts, 55 parts of chicken fir, 50 parts of hawthorn, 45 parts of pseudo-ginseng, 41 parts of the Radix Astragali, 31 parts of thick chilli sauce, 33 parts of jujube, 40 parts of the fruit of Chinese wolfberry, soy sauce 6
2 parts of part, 11 parts of 6 parts of liquor, 2 parts of rice vinegar, 6 parts of vegetable oil, garlic rice, 11 parts of ginger and salt.
Further, the vegetable oil is soybean oil；The liquor is brewageed for paddy and formed, and alcoholic strength is more than 50 DEG C
White wine.
The preparation method of appetizing Randia cochinchinensis sauce described above, comprises the steps of：
（1）The treatment of raw material：Select no disease and pests harm and fresh full Randia cochinchinensis really, clean, drain, being enucleated, stalk, then will
Pericarp and pulp crushing are standby into starching；After dried orange peel, pseudo-ginseng, the Radix Astragali, jujube, the fruit of Chinese wolfberry are distinguished impurity elimination, cleaned, first send into together
Temperature is 36 DEG C of drying machine drying, is re-fed into pulverizer and is crushed to the powder that mesh granularity is 110 mesh, obtains mixed-powder standby；
After water chestnut, garlic rice, ginger are removed the peel, cleaned respectively, mud is pulverized into together, obtain pureed mixture standby；The impurity elimination of chicken fir, clean,
After drying, the no more than segment of 1.5cm is chopped into standby；Hawthorn impurity elimination, clean, dry rear standby；
（2）By thick chilli sauce, soy sauce, liquor, rice vinegar, vegetable oil, salt and step（1）Randia cochinchinensis pulp, mixed-powder, pureed
Mixture, chicken fir, hawthorn mixing, mixing sauce is stirred into the speed of 310r/min；
（3）By step（2）Mixing sauce by carrying out ultraviolet-sterilization after high-temperature steam sterilization, reinstall the special appearance of food fermentation
Sealing and fermenting in device, fermentation temperature is 36 DEG C, and fermentation time is 26d, by filling after microwave disinfection, the microwave disinfection temperature
For 73 DEG C, the time be 150s, frequency be 2200MHz, power be 7kw, it is air-cooled to after 46 DEG C, vacuumize, seal, check it is qualified,
Obtain final product the appetizing Randia cochinchinensis sauce finished product.
Embodiment 5
One kind appetizing Randia cochinchinensis sauce, is prepared from by the raw material of following components by weight percent：Randia cochinchinensis fruit 142 parts, old 90 parts, water chestnut 69
Part, 60 parts of chicken fir, 55 parts of hawthorn, 50 parts of pseudo-ginseng, 44 parts of the Radix Astragali, 34 parts of thick chilli sauce, 37 parts of jujube, 45 parts of the fruit of Chinese wolfberry, soy sauce 9
4 parts of part, 14 parts of 9 parts of liquor, 4 parts of rice vinegar, 9 parts of vegetable oil, garlic rice, 14 parts of ginger and salt.
Further, the vegetable oil is sesame oil；The liquor is brewageed for paddy and formed, and alcoholic strength is more than 50 DEG C
White wine.
The preparation method of appetizing Randia cochinchinensis sauce described above, comprises the steps of：
（1）The treatment of raw material：Select no disease and pests harm and fresh full Randia cochinchinensis really, clean, drain, being enucleated, stalk, then will
Pericarp and pulp crushing are standby into starching；After dried orange peel, pseudo-ginseng, the Radix Astragali, jujube, the fruit of Chinese wolfberry are distinguished impurity elimination, cleaned, first send into together
Temperature is 39 DEG C of drying machine drying, is re-fed into pulverizer and is crushed to the powder that mesh granularity is 140 mesh, obtains mixed-powder standby；
After water chestnut, garlic rice, ginger are removed the peel, cleaned respectively, mud is pulverized into together, obtain pureed mixture standby；The impurity elimination of chicken fir, clean,
After drying, the no more than segment of 1.5cm is chopped into standby；Hawthorn impurity elimination, clean, dry rear standby；
（2）By thick chilli sauce, soy sauce, liquor, rice vinegar, vegetable oil, salt and step（1）Randia cochinchinensis pulp, mixed-powder, pureed
Mixture, chicken fir, hawthorn mixing, mixing sauce is stirred into the speed of 340r/min；
（3）By step（2）Mixing sauce by carrying out ultraviolet-sterilization after high-temperature steam sterilization, reinstall the special appearance of food fermentation
Sealing and fermenting in device, fermentation temperature is 39 DEG C, and fermentation time is 29d, by filling after microwave disinfection, the microwave disinfection temperature
For 77 DEG C, the time be 170s, frequency be 2400MHz, power be 9kw, it is air-cooled to after 49 DEG C, vacuumize, seal, check it is qualified,
Obtain final product the appetizing Randia cochinchinensis sauce finished product.
In sum, mouthfeel of the present invention, nutrition is protruded, and taste is unique, and with a kind of unique Randia cochinchinensis fragrance, mouthfeel is dense
Strongly fragrant, pungent is suitable, and the edible field of Randia cochinchinensis is expanded significantly.The cooking means such as steaming is the method can be widely used in, is fried, is mixed, dipping in,
It is a kind of organic green food with appetite-stimulating indigestion-relieving, orectic effect, preparation method is simple and easy to apply, is easy to operation, retains
The distinctive effect of Randia cochinchinensis and fragrance, the Randia cochinchinensis sauce prepared have good development prospect.
The preferred embodiment of invention is the foregoing is only, is not intended to limit the invention, it is all in spirit of the invention
Within principle, any modification, equivalent substitution and improvements made etc. should be included within the scope of the present invention.
Claims (10)
1. a kind of appetizing Randia cochinchinensis sauce, it is characterised in that be prepared from by the raw material of following components by weight percent：Randia cochinchinensis fruit 135~
145 parts, 80~95 parts of dried orange peel, 65~70 parts of water chestnut, 50~65 parts of chicken fir, 45~60 parts of hawthorn, 40~55 parts of pseudo-ginseng, the Radix Astragali 40
~45 parts, 30~35 parts of thick chilli sauce, 30~40 parts of jujube, 35~50 parts of the fruit of Chinese wolfberry, 5~10 parts of soy sauce, liquor 5~10 part, meter
1~5 part of 1~5 part of vinegar, 5~10 parts of vegetable oil, 10~15 parts of garlic rice, 10~15 parts of ginger and salt.
2. it is according to claim 1 appetizing Randia cochinchinensis sauce, it is characterised in that by following components by weight percent raw material prepare and
Into：140 parts of Randia cochinchinensis fruit, 88 parts of dried orange peel, 68 parts of water chestnut, 57 parts of chicken fir, 52 parts of hawthorn, 47 parts of pseudo-ginseng, 43 parts of the Radix Astragali, thick chilli sauce
33 parts, 35 parts of jujube, 42 parts of the fruit of Chinese wolfberry, 8 parts of soy sauce, 8 parts of liquor, 3 parts of rice vinegar, 7 parts of vegetable oil, garlic rice 12 parts, 13 parts of ginger
And 3 parts of salt.
3. it is according to claim 1 appetizing Randia cochinchinensis sauce, it is characterised in that by following components by weight percent raw material prepare and
Into：137~142 parts of Randia cochinchinensis fruit, 85~90 parts of dried orange peel, 66~69 parts of water chestnut, 55~60 parts of chicken fir, 50~55 parts of hawthorn, three
7 45~50 parts, 41~44 parts of the Radix Astragali, 31~34 parts of thick chilli sauce, 33~37 parts of jujube, 40~45 parts of the fruit of Chinese wolfberry, soy sauce 6~9
2~4 parts of part, 11~14 parts of 6~9 parts of liquor, 2~4 parts of rice vinegar, 6~9 parts of vegetable oil, garlic rice, 11~14 parts of ginger and salt.
4. the appetizing Randia cochinchinensis sauce according to any one of claims 1 to 3, it is characterised in that：The vegetable oil be peanut oil,
One kind in sunflower oil, camellia oil, soybean oil, sesame oil.
5. it is according to claim 4 appetizing Randia cochinchinensis sauce, it is characterised in that：The liquor is brewageed for paddy and formed, alcohol
The white wine spent more than 50 DEG C.
6. it is according to claim 5 appetizing Randia cochinchinensis sauce preparation method, it is characterised in that comprise the steps of：
（1）The treatment of raw material：Select no disease and pests harm and fresh full Randia cochinchinensis really, clean, drain, being enucleated, stalk, then will
Pericarp and pulp crushing are standby into starching；After dried orange peel, pseudo-ginseng, the Radix Astragali, jujube, the fruit of Chinese wolfberry are distinguished impurity elimination, cleaned, first send into together
Drying machine drying, is re-fed into pulverizer and is crushed to the powder that mesh granularity is 100~150 mesh, obtains mixed-powder standby；By water chestnut,
Garlic rice, ginger remove the peel respectively, clean after, mud is pulverized into together, obtain pureed mixture standby；The impurity elimination of chicken fir, clean, dry after,
It is chopped into the no more than segment of 1.5cm standby；Hawthorn impurity elimination, clean, dry rear standby；
（2）By thick chilli sauce, soy sauce, liquor, rice vinegar, vegetable oil, salt and step（1）Randia cochinchinensis pulp, mixed-powder, pureed
Mixture, chicken fir, hawthorn mixing, stir into mixing sauce；
（3）By step（2）Mixing sauce be fitted into sealing and fermenting in food fermentation special container, fermentation temperature is 35~40 DEG C,
Fermentation time is 25~30d, air-cooled to after 45~50 DEG C by filling after microwave disinfection, vacuumizes, seals, and it is qualified to check, i.e.,
Obtain the appetizing Randia cochinchinensis sauce finished product.
7. it is according to claim 6 appetizing Randia cochinchinensis sauce preparation method, it is characterised in that：In step（1）, the drying
The baking temperature of machine is 35~40 DEG C.
8. it is according to claim 6 appetizing Randia cochinchinensis sauce preparation method, it is characterised in that：In step（2）, the stirring
The mixing speed of technique is 300~350r/min.
9. it is according to claim 6 appetizing Randia cochinchinensis sauce preparation method, it is characterised in that：The step（3）First to pass through
Ultraviolet-sterilization is carried out again after crossing high-temperature steam sterilization.
10. it is according to claim 6 appetizing Randia cochinchinensis sauce preparation method, it is characterised in that：In step（3）, it is described micro-
Ripple sterilization temperature is 70~80 DEG C, and the time is 140~180s, and frequency is 2100~2500MHz, and power is 6~10kw.
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| CN107692174A (en) * | 2017-10-26 | 2018-02-16 | 吕燕强 | A kind of spicy Randia cochinchinensis sauce |
| CN107751938A (en) * | 2017-10-26 | 2018-03-06 | 吕燕强 | A kind of preparation method of bean cotyledon Randia cochinchinensis |
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| CN107897797A (en) * | 2017-10-26 | 2018-04-13 | 吕燕强 | A kind of preparation method of complete ecological Randia cochinchinensis |
| CN107897844A (en) * | 2017-11-30 | 2018-04-13 | 新津兴义镇鱼儿香中餐馆 | Hawthorn fish condiment |
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| CN107692174A (en) * | 2017-10-26 | 2018-02-16 | 吕燕强 | A kind of spicy Randia cochinchinensis sauce |
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| CN107874197A (en) * | 2017-10-26 | 2018-04-06 | 吕燕强 | A kind of health Randia cochinchinensis sauce |
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| CN110558541A (en) * | 2019-10-08 | 2019-12-13 | 丁世华 | preparation method of clausena lansium and smoked plum chili sauce |
| CN111466553A (en) * | 2020-05-22 | 2020-07-31 | 广西民族师范学院 | Spleen-tonifying and appetite-promoting Chinese wampee-sour porridge seasoning sauce and preparation method thereof |
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