CN108112957A - A kind of Wild vegetable sauce and preparation method thereof - Google Patents
A kind of Wild vegetable sauce and preparation method thereof Download PDFInfo
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- CN108112957A CN108112957A CN201611060261.8A CN201611060261A CN108112957A CN 108112957 A CN108112957 A CN 108112957A CN 201611060261 A CN201611060261 A CN 201611060261A CN 108112957 A CN108112957 A CN 108112957A
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Classifications
-
- 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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- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to food processing fields more particularly to a kind of Wild vegetable sauce and preparation method thereof, are made of following component and parts by weight：15 20 parts of edible wild herbs composition, 35 parts of garlic, 46 parts of thick broad-bean sauce, 57 parts of ginger, 57 parts of edible salt, 10 12 parts of flour, 45 parts of lard.The Wild vegetable sauce that the present invention is made by edible wild herbs composition dandelion, water shield, konjaku, thorn tender bud, common vetch dish, sweet basil, purple perilla, ginseng dish, okra has abundant nutrition, add in the making such as lard matches somebody with somebody sauce, it is fully tasty to Wild vegetable sauce, it is unique in taste, there is the effect of stomach strengthening and digestion promoting, promoting production of body fluid and nourishing the lung after edible simultaneously.
Description
Technical field
The present invention relates to food processing fields more particularly to a kind of Wild vegetable sauce and preparation method thereof.
Background technology
Sauce has long history originating from China.Initial people common mainly sweet fermented flour sauce and thick broad-bean sauce, with sauce
The progress of manufacture craft, the species of sauce also gradually increase.
The major function of dandelion is clearing heat and detoxicating, and detumescence and diuresis, it plays an important role of broad-spectrum antiseptic, moreover it is possible to exactor
The immune function of body, has the function that cholagogic and liver protection.
Water shield, main component is for amino acid, asparagine, fucose, arabinose, fructose etc., the secretion of water shield blade back
Object has inhibitory action to some metastatic tumo(u)rs, can prevent the tumours such as stomach cancer, prostate cancer.
Konjaku ingredient is sweet glycan, protein, fructose, pectin, konjak starch etc., can be hindered including carcinogen
The invasion and attack of harmful substance play the role of removing toxic substances, prevention cancerous swelling, such as thyroid cancer, stomach cardia cancer, colon cancer, lymthoma, the parotid gland
Cancer, nasopharyngeal carcinoma etc..
Thorn tender bud contains protein, fat, carbohydrate, minerals, vitamin etc., have tonifying Qi, promoting blood circulation, dampness removing,
The effects that analgesic, kidney tonifying.
Common vetch dish rich in protein, multivitamin and potassium, calcium, the trace elements such as phosphorus, also containing rare ecdysone,
Tannin composition has anticancer, heat-clearing, weight-reducing and other effects, and has apparent inhibitory action to influenza, encephalitis B etc..
Sweet basil is medicinal and edible, stomach invigorating, promotes digestion, diuresis cardiac stimulant.
Purple perilla is used as vegetables or enters tea, there is relieving exterior syndrome and dispelling cold, relieving QI stagnancy in the stomach effect.
Ginseng dish contains the nutriments such as abundant protein, fat, calcium, vitamin, has promoting lactation, detumescence pain, mends
Middle QI invigorating, moistening lung and production of body fluid and other effects.
Tender okra pod can be used to stir-fry and eat, make soup, be cold and dressed with sauce, there is the effect for the treatment of gastritis, gastric ulcer and hemorrhoid complicated by anal fistula.
Edible wild herbs contain abundant nutritive value, while can also be used as medicine, long-term consumption can be healthy and strong, nourishing the stomach, salubrity, on the market
Also there are some sauce made of edible wild herbs, but universal mouthfeel is single, effect is little.
The content of the invention
The defects of the object of the invention is exactly to make up prior art, provides a kind of Wild vegetable sauce and preparation method thereof.
The present invention is achieved by the following technical solutions：
A kind of Wild vegetable sauce, is made of following component and parts by weight：15-20 parts of edible wild herbs composition, 3-5 parts of garlic, thick broad-bean sauce 4-6
Part, 5-7 parts of ginger, 5-7 parts of edible salt, 10-12 parts of flour, 4-5 parts of lard.
The edible wild herbs composition includes, 5-7 parts of common vetch dish, 4-5 parts of thorn tender bud, 4-6 parts of konjaku, 3-5 parts of water shield, ginseng dish 6-
7 parts, 4-7 parts of okra, 5-6 parts of purple perilla, 3-4 parts of sweet basil, 6-8 parts of dandelion.
A kind of preparation method of Wild vegetable sauce, is prepared by following steps：
（1）Edible wild herbs composition is cleaned up, removes yellow leaf, impurity, after impregnating 3-4h with edible salt plus suitable quantity of water, taking-up is dried in the air
It is dry, it is spare；
（2）Garlic is stirred into mashed garlic by mixer, ginger squeezes to obtain ginger juice by juice extractor, spare；
（3）Edible wild herbs composition is chopped up into section, it is spare；
（4）Lard is put into pot, is heated to 120-140 DEG C, is put into mashed garlic and ginger, bean cotyledon is added in when savory blow out
Sauce, and proper amount of edible salt allotment taste is added in, fire is closed after boiling 20-30 seconds, is cooled to room temperature, is obtained with sauce；
（5）Step will be put into sauce（3）Thin segment edible wild herbs composition in, add in suitable quantity of water carry out tanning 20-30min, while enduring
Tabulation stirring obtains tanning sauce；
（6）Step（5）The tanning sauce cooling of gained, temperature are down to 30-34 DEG C, are put into tank and add in flour and mix thoroughly, be put in the moon
The place fermentation of cool ventilation 5-7 days；
（7）Can opening adds in salt and water, after stirring, ferments 4-5 days again, when sauce sends fragrance to get to Wild vegetable sauce at the beginning of
Product；
（8）By potherb mustard sauce first product cold sterilization, then cool down, pack, obtain Wild vegetable sauce finished product.
As a preferred embodiment, the step（1）The ratio of middle edible salt and water is 3:100.
As a preferred embodiment, the step（5）In the weight ratio with sauce and edible wild herbs composition be 1:6.
As a preferred embodiment, the step（8）Middle sterilization temperature is 80-90 DEG C.
It is an advantage of the invention that：
It is made by edible wild herbs composition dandelion, water shield, konjaku, thorn tender bud, common vetch dish, sweet basil, purple perilla, ginseng dish, okra
Wild vegetable sauce there is abundant nutrition, add in the making such as lard with sauce, it is fully tasty to Wild vegetable sauce, it is unique in taste, eat simultaneously
There is the effect of stomach strengthening and digestion promoting, promoting production of body fluid and nourishing the lung with rear.
Specific embodiment
Below in conjunction with specific embodiment, the present invention will be further described.
Embodiment one：
A kind of Wild vegetable sauce, is made of following component and parts by weight：20 parts of edible wild herbs composition, 5 parts of garlic, 6 parts of thick broad-bean sauce, ginger 7
Part, 7 parts of edible salt, 10 parts of flour, 5 parts of lard.
The edible wild herbs composition includes, 5 parts of common vetch dish, 4 parts of thorn tender bud, 4 parts of konjaku, 5 parts of water shield, 7 parts of ginseng dish, okra
4 parts, 5 parts of purple perilla, 4 parts of sweet basil, 8 parts of dandelion.
A kind of preparation method of Wild vegetable sauce, is prepared by following steps：
（1）Edible wild herbs composition is cleaned up, removes yellow leaf, impurity, after impregnating 4h with edible salt plus suitable quantity of water, edible salt and water
Ratio be 3:100, taking-up is dried, spare；
（2）Garlic is stirred into mashed garlic by mixer, ginger squeezes to obtain ginger juice by juice extractor, spare；
（3）Edible wild herbs composition is chopped up into section, it is spare；
（4）Lard is put into pot, 120 DEG C is heated to, is put into mashed garlic and ginger, thick broad-bean sauce is added in when savory blow out, and
Proper amount of edible salt allotment taste is added in, fire is closed after boiling 30 seconds, is cooled to room temperature, is obtained with sauce；
（5）Step will be put into sauce（3）Thin segment edible wild herbs composition in, the weight ratio of sauce and edible wild herbs composition is 1:6, it adds in
Suitable quantity of water carries out tanning 20min, and tanning table stirring in side obtains tanning sauce；
（6）Step（5）The tanning sauce cooling of gained, temperature are down to 30 DEG C, are put into tank and add in flour and mix thoroughly, are put in shady and cool logical
The place fermentation of wind 5 days；
（7）Can opening adds in salt and water, after stirring, ferments 4 days again, when sauce sends fragrance to get to Wild vegetable sauce first product；
（8）By potherb mustard sauce first product cold sterilization, sterilization temperature is 80 DEG C, then cools down, packs, obtains Wild vegetable sauce finished product.
Embodiment two：
A kind of Wild vegetable sauce, is made of following component and parts by weight：20 parts of edible wild herbs composition, 5 parts of garlic, 6 parts of thick broad-bean sauce, ginger 7
Part, 7 parts of edible salt, 10 parts of flour, 5 parts of lard.
The edible wild herbs composition includes, 5 parts of common vetch dish, 4 parts of thorn tender bud, 4 parts of konjaku, 5 parts of water shield, 7 parts of ginseng dish, okra
4 parts, 5 parts of purple perilla, 4 parts of sweet basil, 8 parts of dandelion.
A kind of preparation method of Wild vegetable sauce, is prepared by following steps：
（1）Edible wild herbs composition is cleaned up, removes yellow leaf, impurity, after impregnating 4h with edible salt plus suitable quantity of water, edible salt and water
Ratio be 3:100, taking-up is dried, spare；
（2）Garlic is stirred into mashed garlic by mixer, ginger squeezes to obtain ginger juice by juice extractor, spare；
（3）Edible wild herbs composition is chopped up into section, it is spare；
（4）Lard is put into pot, 140 DEG C is heated to, is put into mashed garlic and ginger, thick broad-bean sauce is added in when savory blow out, and
Proper amount of edible salt allotment taste is added in, fire is closed after boiling 30 seconds, is cooled to room temperature, is obtained with sauce；
（5）Step will be put into sauce（3）Thin segment edible wild herbs composition in, the weight ratio of sauce and edible wild herbs composition is 1:6, it adds in
Suitable quantity of water carries out tanning 30min, and tanning table stirring in side obtains tanning sauce；
（6）Step（5）The tanning sauce cooling of gained, temperature are down to 34 DEG C, are put into tank and add in flour and mix thoroughly, are put in shady and cool logical
The place fermentation of wind 7 days；
（7）Can opening adds in salt and water, after stirring, ferments 5 days again, when sauce sends fragrance to get to Wild vegetable sauce first product；
（8）By potherb mustard sauce first product cold sterilization, sterilization temperature is 90 DEG C, then cools down, packs, obtains Wild vegetable sauce finished product.
Embodiment three：
A kind of Wild vegetable sauce, is made of following component and parts by weight：20 parts of edible wild herbs composition, 5 parts of garlic, 6 parts of thick broad-bean sauce, ginger 7
Part, 7 parts of edible salt, 10 parts of flour, 5 parts of lard.
The edible wild herbs composition includes, 5 parts of common vetch dish, 4 parts of thorn tender bud, 4 parts of konjaku, 5 parts of water shield, 7 parts of ginseng dish, okra
4 parts, 5 parts of purple perilla, 4 parts of sweet basil, 8 parts of dandelion.
A kind of preparation method of Wild vegetable sauce, is prepared by following steps：
（1）Edible wild herbs composition is cleaned up, removes yellow leaf, impurity, after impregnating 3h with edible salt plus suitable quantity of water, edible salt and water
Ratio be 3:100, taking-up is dried, spare；
（2）Garlic is stirred into mashed garlic by mixer, ginger squeezes to obtain ginger juice by juice extractor, spare；
（3）Edible wild herbs composition is chopped up into section, it is spare；
（4）Lard is put into pot, 120 DEG C is heated to, is put into mashed garlic and ginger, thick broad-bean sauce is added in when savory blow out, and
Proper amount of edible salt allotment taste is added in, fire is closed after boiling 20 seconds, is cooled to room temperature, is obtained with sauce；
（5）Step will be put into sauce（3）Thin segment edible wild herbs composition in, the weight ratio of sauce and edible wild herbs composition is 1:6, it adds in
Suitable quantity of water carries out tanning 30min, and tanning table stirring in side obtains tanning sauce；
（6）Step（5）The tanning sauce cooling of gained, temperature are down to 30 DEG C, are put into tank and add in flour and mix thoroughly, are put in shady and cool logical
The place fermentation of wind 7 days；
（7）Can opening adds in salt and water, after stirring, ferments 5 days again, when sauce sends fragrance to get to Wild vegetable sauce first product；
（8）By potherb mustard sauce first product cold sterilization, sterilization temperature is 80 DEG C, then cools down, packs, obtains Wild vegetable sauce finished product.
Example IV：
A kind of Wild vegetable sauce, is made of following component and parts by weight：20 parts of edible wild herbs composition, 5 parts of garlic, 6 parts of thick broad-bean sauce, ginger 7
Part, 7 parts of edible salt, 10 parts of flour, 5 parts of lard.
The edible wild herbs composition includes, 5 parts of common vetch dish, 4 parts of thorn tender bud, 4 parts of konjaku, 5 parts of water shield, 7 parts of ginseng dish, okra
4 parts, 5 parts of purple perilla, 4 parts of sweet basil, 8 parts of dandelion.
A kind of preparation method of Wild vegetable sauce, is prepared by following steps：
（1）Edible wild herbs composition is cleaned up, removes yellow leaf, impurity, after impregnating 4h with edible salt plus suitable quantity of water, edible salt and water
Ratio be 3:100, taking-up is dried, spare；
（2）Garlic is stirred into mashed garlic by mixer, ginger squeezes to obtain ginger juice by juice extractor, spare；
（3）Edible wild herbs composition is chopped up into section, it is spare；
（4）Lard is put into pot, 140 DEG C is heated to, is put into mashed garlic and ginger, thick broad-bean sauce is added in when savory blow out, and
Proper amount of edible salt allotment taste is added in, fire is closed after boiling 20 seconds, is cooled to room temperature, is obtained with sauce；
（5）Step will be put into sauce（3）Thin segment edible wild herbs composition in, the weight ratio of sauce and edible wild herbs composition is 1:6, it adds in
Suitable quantity of water carries out tanning 30min, and tanning table stirring in side obtains tanning sauce；
（6）Step（5）The tanning sauce cooling of gained, temperature are down to 32 DEG C, are put into tank and add in flour and mix thoroughly, are put in shady and cool logical
The place fermentation of wind 7 days；
（7）Can opening adds in salt and water, after stirring, ferments 4 days again, when sauce sends fragrance to get to Wild vegetable sauce first product；
（8）By potherb mustard sauce first product cold sterilization, sterilization temperature is 80 DEG C, then cools down, packs, obtains Wild vegetable sauce finished product.
Detailed description above is only the explanation of the preferred embodiments of the invention, non-therefore the limitation present invention the scope of the claims,
So all equivalence techniqueses with carried out by this creation specification change, the scope of the claims of the present invention is both contained in.
Claims (6)
1. a kind of Wild vegetable sauce, which is characterized in that be made of following component and parts by weight：15-20 parts of edible wild herbs composition, garlic 3-5
Part, 4-6 parts of thick broad-bean sauce, 5-7 parts of ginger, 5-7 parts of edible salt, 10-12 parts of flour, 4-5 parts of lard.
2. according to the Wild vegetable sauce described in claim 1, which is characterized in that the edible wild herbs composition includes, 5-7 parts of common vetch dish, thorn
4-5 parts of tender shoots, 4-6 parts of konjaku, 3-5 parts of water shield, 6-7 parts of ginseng dish, 4-7 parts of okra, 5-6 parts of purple perilla, 3-4 parts of sweet basil, Pu
Public English 6-8 parts.
3. a kind of preparation method of Wild vegetable sauce, which is characterized in that be prepared by following steps：
（1）Edible wild herbs composition is cleaned up, removes yellow leaf, impurity, after impregnating 3-4h with edible salt plus suitable quantity of water, taking-up is dried in the air
It is dry, it is spare；
（2）Garlic is stirred into mashed garlic by mixer, ginger squeezes to obtain ginger juice by juice extractor, spare；
（3）Edible wild herbs composition is chopped up into section, it is spare；
（4）Lard is put into pot, is heated to 120-140 DEG C, is put into mashed garlic and ginger, bean cotyledon is added in when savory blow out
Sauce, and proper amount of edible salt allotment taste is added in, fire is closed after boiling 20-30 seconds, is cooled to room temperature, is obtained with sauce；
（5）Step will be put into sauce（3）Thin segment edible wild herbs composition in, add in suitable quantity of water carry out tanning 20-30min, while enduring
Tabulation stirring obtains tanning sauce；
（6）Step（5）The tanning sauce cooling of gained, temperature are down to 30-34 DEG C, are put into tank and add in flour and mix thoroughly, be put in the moon
The place fermentation of cool ventilation 5-7 days；
（7）Can opening adds in salt and water, after stirring, ferments 4-5 days again, when sauce sends fragrance to get to Wild vegetable sauce at the beginning of
Product；
（8）By potherb mustard sauce first product cold sterilization, then cool down, pack, obtain Wild vegetable sauce finished product.
4. according to the preparation method described in claim 3, which is characterized in that the step（1）The ratio of middle edible salt and water
For 3:100.
5. according to the preparation method described in claim 3, which is characterized in that the step（5）In match somebody with somebody sauce and edible wild herbs composition
Weight ratio be 1:6.
6. according to the preparation method described in claim 3, which is characterized in that the step（8）Middle sterilization temperature is 80-90
℃。
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| CN201611060261.8A CN108112957A (en) | 2016-11-28 | 2016-11-28 | A kind of Wild vegetable sauce and preparation method thereof |
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| CN201611060261.8A CN108112957A (en) | 2016-11-28 | 2016-11-28 | A kind of Wild vegetable sauce and preparation method thereof |
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| CN108112957A true CN108112957A (en) | 2018-06-05 |
Family
ID=62224798
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109349599A (en) * | 2018-11-29 | 2019-02-19 | 湖南大湘西魔芋有限公司 | A kind of production method and products thereof of konjaku wheat sauce |
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|---|---|---|---|---|
| CN1582735A (en) * | 2004-05-27 | 2005-02-23 | 谈应刚 | Juice with thick sauce flavor and its making method |
| CN103300351A (en) * | 2013-07-08 | 2013-09-18 | 文山华博贸易有限责任公司 | Special flavor chili sauce and production method thereof |
| CN103404839A (en) * | 2013-07-20 | 2013-11-27 | 石台县小菜一碟农产品有限公司 | Wild vegetable sauce and making method thereof |
| CN105661471A (en) * | 2016-01-09 | 2016-06-15 | 梅照付 | Preparation method of chili-pepper sauce |
-
2016
- 2016-11-28 CN CN201611060261.8A patent/CN108112957A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1582735A (en) * | 2004-05-27 | 2005-02-23 | 谈应刚 | Juice with thick sauce flavor and its making method |
| CN103300351A (en) * | 2013-07-08 | 2013-09-18 | 文山华博贸易有限责任公司 | Special flavor chili sauce and production method thereof |
| CN103404839A (en) * | 2013-07-20 | 2013-11-27 | 石台县小菜一碟农产品有限公司 | Wild vegetable sauce and making method thereof |
| CN105661471A (en) * | 2016-01-09 | 2016-06-15 | 梅照付 | Preparation method of chili-pepper sauce |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109349599A (en) * | 2018-11-29 | 2019-02-19 | 湖南大湘西魔芋有限公司 | A kind of production method and products thereof of konjaku wheat sauce |
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