CN108450905A - Nutrition XO sauce - Google Patents
Nutrition XO sauce Download PDFInfo
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- CN108450905A CN108450905A CN201611136654.2A CN201611136654A CN108450905A CN 108450905 A CN108450905 A CN 108450905A CN 201611136654 A CN201611136654 A CN 201611136654A CN 108450905 A CN108450905 A CN 108450905A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Nutrition XO sauce, major ingredient include that dried scallop, peeled shrimp, the flesh of fish, aqueous enzyme, linseed oil, Pixian bean sauce, water, sweet fermented flour sauce, onion, food additives, wheat germ powder, ground sesameseed oil and yam flour composition, the parts by weight of each component are：1~3 part of 10~15 parts of dried scallop, 10~15 parts of peeled shrimp, 10~15 parts of the flesh of fish, 4~6 parts of aqueous enzyme, 10~15 parts of linseed oil, 25~30 parts of Pixian bean sauce, 10~15 parts of sweet fermented flour sauce, 4~6 parts of onion, 10~15 parts of wheat germ powder, 3~5 parts of ground sesameseed oil, 1~3 part of food additives and yam flour；Wherein aqueous enzyme is fermented by fruits and vegetables, and wherein fruit accounts for the 66.66%~100% of aqueous enzyme gross mass, and vegetable raw-material accounts for the 0%~33.34% of gross mass.Present invention preserves the peculiar flavours of traditional XO sauce, while adding the shortcomings that aqueous enzyme makes ingredient high in fat effectively be reconciled, overcome high fever high in fat, while linseed oil, wheat germ powder and yam flour is added can promote defecation, keep intestinal health.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of nutrition XO sauce.
Background technology
XO sauce is a kind of seasoning of Mr.'s invention of Hong Kong Wang Ting, comes across eighties of last century the eighties Hong Kong first
Some advanced wineshops, and start universalness in the last century nineties.Traditional XO sauce is with dried scallop, Jinhua ham, sea
The top raw material such as rice, earth fish boils, and since raw material is top, product cost is very high.
In existing XO sauce, because using a large amount of high hot charge high in fat, and by processes such as high temperature quick-frieds so that edible XO
Sauce is easy to cause the diseases such as obesity, hypertension, and does not meet modern diet concept of health.How in sauce original local flavor is not changed
While, by the nutritional ingredient of reconciliation XO sauce, the shortcomings that being allowed to overcome high fever high in fat, meets consumer and pursue healthy food
Consumption demand is also conducive to the marketing of XO sauce.
Invention content
The present invention for existing noodles served with soy sauce, sesame butter, etc. sauce there are the problem of, provide a kind of nutrition XO sauce.
The technical solution adopted by the present invention to solve the technical problems is：
A kind of nutrition XO sauce, major ingredient include dried scallop, peeled shrimp, the flesh of fish, aqueous enzyme, linseed oil, Pixian bean sauce, water, sweet fermented flour sauce,
Onion, food additives, wheat germ powder, ground sesameseed oil and yam flour composition, the parts by weight of each component are：Dried scallop 10 ~
15 parts, 10 ~ 15 parts of peeled shrimp, 10 ~ 15 parts of the flesh of fish, 4 ~ 6 parts of aqueous enzyme, 10 ~ 15 parts of linseed oil, 25 ~ 30 parts of Pixian bean sauce, sweet tea
10 ~ 15 parts of flour paste, 4 ~ 6 parts of onion, 10 ~ 15 parts of wheat germ powder, 3 ~ 5 parts of ground sesameseed oil, 1 ~ 3 part of food additives and yam flour
1 ~ 3 part；Wherein aqueous enzyme is fermented by fruits and vegetables, and wherein fruit accounts for the 66.66% ~ 100% of aqueous enzyme gross mass, vegetables
Raw material accounts for the 0% ~ 33.34% of gross mass.
The fruit raw material of above-mentioned aqueous enzyme includes apple, pomegranate, watermelon, orange, strawberry, shaddock, carambola, banana, macaque
Peach, ginkgo, hawthorn, mango, longan, loquat, water chestnut and lemon；The vegetables include cucumber, tomato, capsicum, eggplant, Hu Luo
Fore-telling, celery, broccoli, onion, burdock, Chinese yam, balsam pear, lotus root and spinach.
Above-mentioned food additives are by sodium glutamate, Ultra Tex 2, the sapidity nucleotide disodium and potassium sorbate
Composition.
Linseed oil is produced by linseed, and linseed is the seed of flax, and linseed oil contains 18 kinds of amino acid,
Middle content is more than the amino acid of protein content 5% from more to few, is followed successively by glutamic acid（26.3%）, asparatate（12.5%）, essence
Propylhomoserin（11.8%）, glycine（7%）, leucine（6.8%）, tryptophan（5.8%）, alanine（5.4%）, phenylalanine（5.3%）、
Isoleucine（5.2%）, with the following functions：(1) reducing blood lipid and blood pressure lowering；(2) autoimmunity is enhanced；(3) diabetes are prevented；
(4) anti-curing cancers；(5) lose weight；(6) anti-headstroke and myocardial infarction；(7) harmful substance and prevention heart disease in blood are cleared up；
(8) climacteric syndrome is extenuated；(9) strong refreshing brain tonic, enhances attention and memory；(10) auxiliary treatment multiple sclerosis；⑾
Adjuvant therapy rheumatoid arthritis；(12) skin tinea and eczema are used for；(13) prevention and treatment constipation, diarrhea and stomach and intestine synthesis
Disease.
Wheat embryo is also known as malt flour, plumule, golden yellow graininess.Malt is one of wheat germination and the organ of growth,
Account for about the 2.5% of entire wheat, containing abundant vitamin e, B1 and protein, the unusual homovitamin E of nutritive value contributes to liver
The toxicity of preservative, brightening agent, residual pesticide, chemical fertilizer, industrial toxin etc. in dirty releasing food, glutathione easily with iodine second
The heavy metallic salts such as acid, mustard gas, carbon monoxide, organic solvent, lead, mercury, arsenic are complexed, and participate in biotransformation, to have
Noxious material is converted into innocuous substance, excludes external
Yam flour has tonifying spleen nourishing the stomach, engender liquid and benefic lung, effect of the puckery essence of kidney tonifying.
Present invention preserves the peculiar flavours of traditional XO sauce, while adding aqueous enzyme makes ingredient high in fat effectively be reconciled,
The shortcomings that overcoming high fever high in fat, meets the demand of modern healthy diet, while linseed oil, wheat germ powder and yam flour is added
It can promote defecation, keep intestinal health, not only enrich the nutritional ingredient of XO sauce, promote health-care effect, also reduce the whole of XO sauce
Body cost.
Specific implementation mode
A kind of nutrition XO sauce, major ingredient include dried scallop, peeled shrimp, the flesh of fish, aqueous enzyme, linseed oil, Pixian bean sauce, water, sweet tea
Flour paste, onion, food additives, wheat germ powder, ground sesameseed oil and yam flour composition, the parts by weight of each component are：It is dry
10 ~ 15 parts of shellfish, 10 ~ 15 parts of peeled shrimp, 10 ~ 15 parts of the flesh of fish, 4 ~ 6 parts of aqueous enzyme, 10 ~ 15 parts of linseed oil, Pixian bean sauce 25 ~ 30
Part, 10 ~ 15 parts of sweet fermented flour sauce, 4 ~ 6 parts of onion, 10 ~ 15 parts of wheat germ powder, 3 ~ 5 parts of ground sesameseed oil, 1 ~ 3 part of food additives and
1 ~ 3 part of yam flour；Wherein aqueous enzyme is fermented by fruits and vegetables, wherein fruit account for aqueous enzyme gross mass 66.66% ~
100%, vegetable raw-material accounts for the 0% ~ 33.34% of gross mass.
The fruit raw material of above-mentioned aqueous enzyme includes apple, pomegranate, watermelon, orange, strawberry, shaddock, carambola, banana, macaque
Peach, ginkgo, hawthorn, mango, longan, loquat, water chestnut and lemon；The vegetables include cucumber, tomato, capsicum, eggplant, Hu Luo
Fore-telling, celery, broccoli, onion, burdock, Chinese yam, balsam pear, lotus root and spinach.
Above-mentioned food additives are by sodium glutamate, Ultra Tex 2, the sapidity nucleotide disodium and potassium sorbate
Composition.
Linseed oil is produced by linseed, and linseed is the seed of flax, and linseed oil contains 18 kinds of amino acid,
Middle content is more than the amino acid of protein content 5% from more to few, is followed successively by glutamic acid（26.3%）, asparatate（12.5%）, essence
Propylhomoserin（11.8%）, glycine（7%）, leucine（6.8%）, tryptophan（5.8%）, alanine（5.4%）, phenylalanine（5.3%）、
Isoleucine（5.2%）, with the following functions：(1) reducing blood lipid and blood pressure lowering；(2) autoimmunity is enhanced；(3) diabetes are prevented；
(4) anti-curing cancers；(5) lose weight；(6) anti-headstroke and myocardial infarction；(7) harmful substance and prevention heart disease in blood are cleared up；
(8) climacteric syndrome is extenuated；(9) strong refreshing brain tonic, enhances attention and memory；(10) auxiliary treatment multiple sclerosis；⑾
Adjuvant therapy rheumatoid arthritis；(12) skin tinea and eczema are used for；(13) prevention and treatment constipation, diarrhea and stomach and intestine synthesis
Disease.
Wheat embryo is also known as malt flour, plumule, golden yellow graininess.Malt is one of wheat germination and the organ of growth,
Account for about the 2.5% of entire wheat, containing abundant vitamin e, B1 and protein, the unusual homovitamin E of nutritive value contributes to liver
The toxicity of preservative, brightening agent, residual pesticide, chemical fertilizer, industrial toxin etc. in dirty releasing food, glutathione easily with iodine second
The heavy metallic salts such as acid, mustard gas, carbon monoxide, organic solvent, lead, mercury, arsenic are complexed, and participate in biotransformation, to have
Noxious material is converted into innocuous substance, excludes external
Yam flour has tonifying spleen nourishing the stomach, engender liquid and benefic lung, effect of the puckery essence of kidney tonifying.
Claims (3)
1. a kind of nutrition XO sauce, it is characterized in that major ingredient include dried scallop, peeled shrimp, the flesh of fish, aqueous enzyme, linseed oil, Pixian bean sauce,
Water, sweet fermented flour sauce, onion, food additives, wheat germ powder, ground sesameseed oil and yam flour composition, the parts by weight of each component
For：10 ~ 15 parts of dried scallop, 10 ~ 15 parts of peeled shrimp, 10 ~ 15 parts of the flesh of fish, 4 ~ 6 parts of aqueous enzyme, 10 ~ 15 parts of linseed oil, Pixian bean sauce
25 ~ 30 parts, 10 ~ 15 parts of sweet fermented flour sauce, 4 ~ 6 parts of onion, 10 ~ 15 parts of wheat germ powder, 3 ~ 5 parts of ground sesameseed oil, food additives 1 ~ 3
1 ~ 3 part of part and yam flour；Wherein aqueous enzyme is fermented by fruits and vegetables, and wherein fruit accounts for the 66.66% of aqueous enzyme gross mass
~ 100%, vegetable raw-material accounts for the 0% ~ 33.34% of gross mass.
2. nutrition XO sauce according to claim 1, it is characterized in that the fruit raw material of aqueous enzyme include apple, pomegranate, watermelon,
Orange, strawberry, shaddock, carambola, banana, Kiwi berry, ginkgo, hawthorn, mango, longan, loquat, water chestnut and lemon；The vegetables
Including cucumber, tomato, capsicum, eggplant, carrot, celery, broccoli, onion, burdock, Chinese yam, balsam pear, lotus root and spinach.
3. nutrition XO sauce according to claim 1, it is characterized in that food additives are by sodium glutamate, two starch phosphorus of acetylation
Acid esters, the sapidity nucleotide disodium and potassium sorbate composition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611136654.2A CN108450905A (en) | 2016-12-12 | 2016-12-12 | Nutrition XO sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611136654.2A CN108450905A (en) | 2016-12-12 | 2016-12-12 | Nutrition XO sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108450905A true CN108450905A (en) | 2018-08-28 |
Family
ID=63221585
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611136654.2A Pending CN108450905A (en) | 2016-12-12 | 2016-12-12 | Nutrition XO sauce |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616778A (en) * | 2017-01-26 | 2017-05-10 | 广东澳米嘉生物科技有限公司 | Omega-3 unsaturated fatty acid-enriched seasoning sauce |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744221A (en) * | 2008-12-01 | 2010-06-23 | 潘汝法 | Worm grass XO sauce and preparation method thereof |
| CN104026451A (en) * | 2014-05-19 | 2014-09-10 | 何群 | Fish-flavored sticky rice sauce and preparation method thereof |
| CN104921117A (en) * | 2015-05-28 | 2015-09-23 | 大连工业大学 | Fruit and vegetable fermented compound seasoning preparation method |
| CN105768048A (en) * | 2016-03-30 | 2016-07-20 | 贺灿炎 | Seaweed-XO sauce |
-
2016
- 2016-12-12 CN CN201611136654.2A patent/CN108450905A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744221A (en) * | 2008-12-01 | 2010-06-23 | 潘汝法 | Worm grass XO sauce and preparation method thereof |
| CN104026451A (en) * | 2014-05-19 | 2014-09-10 | 何群 | Fish-flavored sticky rice sauce and preparation method thereof |
| CN104921117A (en) * | 2015-05-28 | 2015-09-23 | 大连工业大学 | Fruit and vegetable fermented compound seasoning preparation method |
| CN105768048A (en) * | 2016-03-30 | 2016-07-20 | 贺灿炎 | Seaweed-XO sauce |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616778A (en) * | 2017-01-26 | 2017-05-10 | 广东澳米嘉生物科技有限公司 | Omega-3 unsaturated fatty acid-enriched seasoning sauce |
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Application publication date: 20180828 |