CN110432477A - A kind of production method for leek flower sauce of whetting the appetite - Google Patents
A kind of production method for leek flower sauce of whetting the appetite Download PDFInfo
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- CN110432477A CN110432477A CN201910645877.9A CN201910645877A CN110432477A CN 110432477 A CN110432477 A CN 110432477A CN 201910645877 A CN201910645877 A CN 201910645877A CN 110432477 A CN110432477 A CN 110432477A
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- leek
- flower sauce
- whetting
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- 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
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- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The present invention is a kind of production method of leek flower sauce of whetting the appetite, include the following steps: the preparation for carrying out lactobacillus solution using thin rice gruel, protein, yeast extract, fabric lactobacillus and Leuconostoc mesenteroides first, then the raw materials such as corresponding leek, needle mushroom, lactobacillus solution, orange, apple and chickens' extract are weighed, then will be pickled for the first time after leek and needle mushroom processing, then by apple, chickens' extract and for the first time pickle after raw material mixed powder it is broken after pickle obtained leek flower sauce again.In the present invention addition of chickens' extract and fruit have the effects that promote the production of body fluid appetizing, whet the appetite, promote digestion；Lysine and arginine content You Feng in the needle mushroom of addition simultaneously, zinc content is higher, can not only adjust organism metabolism level, moreover it is possible to improve the detoxification ability of liver；Make the salty perfume of the leek flower sauce mouthfeel sufficiently fermented, taste fresh peppery finally by fermenting twice, is the best dip of diet.
Description
Technical field
The present invention relates to leek flower sauce technical field more particularly to a kind of production methods for leek flower sauce of whetting the appetite.
Background technique
In China's conventional culinary, leek is directly eaten or is pickled and is had it long ago at leek flower sauce is edible.In China
The north and southwest, the tender leek scape sauce based food that is processed into of the harvesting beyond leek blade, not only tender and crisp no slag,
The fragrance assailed one's nostrils, and scattered silt of also invigorating blood circulation removes the effect of stomach energy, solution poisoning of drug.Content of cellulose in leek is relatively high, just to prevention and treatment
Secret beneficial, there are also certain bactericidal effects for the allicin contained in leek.In addition, the volatile sulfur compound in leek also has
The food therapy functions such as good killing acarus and bacteria anti-inflammatory, anticancer, reducing blood lipid and prevention cardiovascular disease.
Existing major part leek flower sauce taste and nutrition are single, have no other special function in addition to meeting the desire for good food
Effect, and liver is an important organ in human body, he can be purged the intracorporal toxin of body, and with the age
Increase the continuous aging of organ, the detoxification ability of liver is also constantly declining.
Summary of the invention
Present invention seek to address that the deficiencies in the prior art, and a kind of production method of leek flower sauce of whetting the appetite is provided.
The present invention to achieve the above object, using following technical scheme:
A kind of production method for leek flower sauce of whetting the appetite, includes the following steps:
(1) preparation of lactobacillus solution
Weigh 3~4 parts of boilings boiling by weight, be put into after 0.5~1 part of rice stirring to filter thin rice gruel is made, in thin rice gruel plus
Enter 0.05~0.1 portion of sucrose, 0.1~0.2 portion of edible salt, 0.01~0.02 part of protein, 0.01~0.02 part of yeast extract mixing
After dispense and carry out sterilizing cooling, then fabric lactobacillus is accessed and Leuconostoc mesenteroides expands culture, in constant-temperature table
Lactobacillus solution is made after culture；
(2) preparation of leek flower sauce raw material
1000 parts of leek is weighed by weight, 1000 parts of needle mushroom, 20~60 parts of fresh ginger, 20~60 parts of capsicum, is eaten
300~500 parts of salt, 15~20 parts of lactobacillus solution, 2~4 parts of orange, 4~8 parts of apple, sugared 6~12 parts, chickens' extract 10~20
Part, 4~8 parts of white wine；
(3) main material is for the first time pickled
Leek and needle mushroom are selected, remove impurity, and cleaned three times with clear water, then by cleaned leek
Flower, needle mushroom and edible salt, which are put into pickling pool, carries out sterilizing and fresh-keeping marinated；
(4) processing of auxiliary material
It is spare that fresh ginger, capsicum, orange, apple, sugar, chickens' extract and white wine are subjected to co-grinding；
(5) secondary pickled fermented
It is dispensed after mixing with step (4) and lactobacillus solution to dry after the product of step (3) is crushed
It in container, is then placed under the conditions of cool place and is sealed 6~10d, fermentation is completed up to leek flower sauce.
Particularly, sterilising temp is 110~120 DEG C in step (1), and sterilization time is 30~40min.
Particularly, the temperature of constant-temperature table is 25~30 DEG C in step (1), and incubation time is 24~36h.
Particularly, salting period is 2~3d in step (3).
Particularly, 5~10min, rear 15~20min of moderate-speed mixer are first stirred at low speed when mixing in step (5).
The beneficial effects of the present invention are: the addition of chickens' extract and fruit has appetizing of promoting the production of body fluid, whets the appetite, promotes in the present invention
The effects of digestion；Lysine and arginine content You Feng in the needle mushroom of addition simultaneously, zinc content is higher, can not only adjust machine
Body metaboilic level, moreover it is possible to improve the detoxification ability of liver；Make the leek flower sauce mouthfeel sufficiently fermented finally by fermenting twice
Salty perfume, taste are fresh peppery, are the best dip of diet.
Specific embodiment
Below with reference to embodiment, the invention will be further described:
A kind of production method for leek flower sauce of whetting the appetite, includes the following steps:
(1) preparation of lactobacillus solution
Weigh 3~4 parts of boilings boiling by weight, be put into after 0.5~1 part of rice stirring to filter thin rice gruel is made, in thin rice gruel plus
Enter 0.05~0.1 portion of sucrose, 0.1~0.2 portion of edible salt, 0.01~0.02 part of protein, 0.01~0.02 part of yeast extract mixing
After dispense and carry out sterilizing cooling, then fabric lactobacillus is accessed and Leuconostoc mesenteroides expands culture, in constant-temperature table
Lactobacillus solution is made after culture；
(2) preparation of leek flower sauce raw material
1000 parts of leek is weighed by weight, 1000 parts of needle mushroom, 20~60 parts of fresh ginger, 20~60 parts of capsicum, is eaten
300~500 parts of salt, 15~20 parts of lactobacillus solution, 2~4 parts of orange, 4~8 parts of apple, sugared 6~12 parts, chickens' extract 10~20
Part, 4~8 parts of white wine；
(3) main material is for the first time pickled
Leek and needle mushroom are selected, remove impurity, and cleaned three times with clear water, then by cleaned leek
Flower, needle mushroom and edible salt, which are put into pickling pool, carries out sterilizing and fresh-keeping marinated；
(4) processing of auxiliary material
It is spare that fresh ginger, capsicum, orange, apple, sugar, chickens' extract and white wine are subjected to co-grinding；
(5) secondary pickled fermented
It is dispensed after mixing with step (4) and lactobacillus solution to dry after the product of step (3) is crushed
It in container, is then placed under the conditions of cool place and is sealed 6~10d, fermentation is completed up to leek flower sauce.
Particularly, sterilising temp is 110~120 DEG C in step (1), and sterilization time is 30~40min.
Particularly, the temperature of constant-temperature table is 25~30 DEG C in step (1), and incubation time is 24~36h.
Particularly, salting period is 2~3d in step (3).
Particularly, 5~10min, rear 15~20min of moderate-speed mixer are first stirred at low speed when mixing in step (5).
Embodiment one
A kind of production method for leek flower sauce of whetting the appetite, includes the following steps:
(1) preparation of lactobacillus solution
3 parts of boiling boilings are weighed by weight, filter obtained thin rice gruel after being put into 0.5 part of rice stirring, are added 0.05 in thin rice gruel
It is dispensed after part sucrose, 0.1 portion of edible salt, 0.01 part of protein, 0.01 part of yeast extract mixing and carries out sterilizing cooling, then accessed and knit
Object lactobacillus and Leuconostoc mesenteroides expand culture, and lactobacillus solution is made after cultivating in constant-temperature table；
(2) preparation of leek flower sauce raw material
Weigh by weight 1000 parts of leek, 1000 parts of needle mushroom, 20 parts of fresh ginger, 20 parts of capsicum, 300 parts of edible salt,
15 parts of lactobacillus solution, 2 parts of orange, 4 parts of apple, sugared 6 parts, 10 parts of chickens' extract, 4 parts of white wine；
(3) main material is for the first time pickled
Leek and needle mushroom are selected, remove impurity, and cleaned three times with clear water, then by cleaned leek
Flower, needle mushroom and edible salt, which are put into pickling pool, carries out sterilizing and fresh-keeping marinated；
(4) processing of auxiliary material
It is spare that fresh ginger, capsicum, orange, apple, sugar, chickens' extract and white wine are subjected to co-grinding；
(5) secondary pickled fermented
It is dispensed after mixing with step (4) and lactobacillus solution to dry after the product of step (3) is crushed
It in container, is then placed under the conditions of cool place and is sealed 6d, fermentation is completed up to leek flower sauce.
Particularly, sterilising temp is 110 DEG C in step (1), sterilization time 30min.
Particularly, the temperature of constant-temperature table is 25 DEG C in step (1), and incubation time is for 24 hours.
Particularly, salting period is 2d in step (3).
Particularly, 5min, rear moderate-speed mixer 15min are first stirred at low speed when mixing in step (5).
Embodiment two
A kind of production method for leek flower sauce of whetting the appetite, includes the following steps:
(1) preparation of lactobacillus solution
4 parts of boiling boilings are weighed by weight, filter obtained thin rice gruel after being put into 1 part of rice stirring, and 0.1 part of sugarcane is added in thin rice gruel
It is dispensed after sugar, 0.2 portion of edible salt, 0.02 part of protein, 0.02 part of yeast extract mixing and carries out sterilizing cooling, then access fabric cream
Bacillus and Leuconostoc mesenteroides expand culture, and lactobacillus solution is made after cultivating in constant-temperature table；
(2) preparation of leek flower sauce raw material
Weigh by weight 1000 parts of leek, 1000 parts of needle mushroom, 60 parts of fresh ginger, 60 parts of capsicum, 500 parts of edible salt,
20 parts of lactobacillus solution, 4 parts of orange, 8 parts of apple, sugared 12 parts, 20 parts of chickens' extract, 8 parts of white wine；
(3) main material is for the first time pickled
Leek and needle mushroom are selected, remove impurity, and cleaned three times with clear water, then by cleaned leek
Flower, needle mushroom and edible salt, which are put into pickling pool, carries out sterilizing and fresh-keeping marinated；
(4) processing of auxiliary material
It is spare that fresh ginger, capsicum, orange, apple, sugar, chickens' extract and white wine are subjected to co-grinding；
(5) secondary pickled fermented
It is dispensed after mixing with step (4) and lactobacillus solution to dry after the product of step (3) is crushed
It in container, is then placed under the conditions of cool place and is sealed 10d, fermentation is completed up to leek flower sauce.
Particularly, sterilising temp is 120 DEG C in step (1), sterilization time 40min.
Particularly, the temperature of constant-temperature table is 30 DEG C in step (1), incubation time 36h.
Particularly, salting period is 3d in step (3).
Particularly, 10min, rear moderate-speed mixer 20min are first stirred at low speed when mixing in step (5).
The present invention is exemplarily described above in conjunction with embodiment, it is clear that the present invention implements not by above-mentioned side
The limitation of formula as long as using the various improvement that the inventive concept and technical scheme of the present invention carry out, or not improved is directly answered
It is within the scope of the present invention for other occasions.
Claims (5)
1. a kind of production method for leek flower sauce of whetting the appetite, which comprises the steps of:
(1) preparation of lactobacillus solution
3~4 parts of boiling boilings are weighed by weight, are filtered obtained thin rice gruel after being put into 0.5~1 part of rice stirring, are added in thin rice gruel
After 0.05~0.1 portion of sucrose, 0.1~0.2 portion of edible salt, 0.01~0.02 part of protein, 0.01~0.02 part of yeast extract mixing
It dispenses and carries out sterilizing cooling, then access fabric lactobacillus and Leuconostoc mesenteroides expands culture, trained in constant-temperature table
Lactobacillus solution is made after supporting；
(2) preparation of leek flower sauce raw material
1000 parts of leek, 1000 parts of needle mushroom, 20~60 parts of fresh ginger, 20~60 parts of capsicum, edible salt 300 are weighed by weight
~500 parts, it is 15~20 parts of lactobacillus solution, 2~4 parts of orange, 4~8 parts of apple, 6~12 parts of sugar, 10~20 parts of chickens' extract, white
4~8 parts of wine；
(3) main material is for the first time pickled
Leek and needle mushroom are selected, remove impurity, and cleaned three times with clear water, then by cleaned leek,
Needle mushroom and edible salt are put into pickling pool sterilize and pickle with fresh-keeping；
(4) processing of auxiliary material
It is spare that fresh ginger, capsicum, orange, apple, sugar, chickens' extract and white wine are subjected to co-grinding；
(5) secondary pickled fermented
It is dispensed after mixing with step (4) and lactobacillus solution to dry container after the product of step (3) is crushed
In, it is then placed under the conditions of cool place and is sealed 6~10d, fermentation is completed up to leek flower sauce.
2. a kind of production method of leek flower sauce of whetting the appetite according to claim 1, which is characterized in that sterilizing in step (1)
Temperature is 110~120 DEG C, and sterilization time is 30~40min.
3. a kind of production method of leek flower sauce of whetting the appetite according to claim 1, which is characterized in that constant temperature in step (1)
The temperature of shaking table is 25~30 DEG C, and incubation time is 24~36h.
4. a kind of production method of leek flower sauce of whetting the appetite according to claim 1, which is characterized in that pickled in step (3)
Time is 2~3d.
5. a kind of production method of leek flower sauce of whetting the appetite according to claim 1, which is characterized in that mixing in step (5)
When first stir at low speed 5~10min, rear 15~20min of moderate-speed mixer.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112980726A (en) * | 2021-03-03 | 2021-06-18 | 内蒙古红太阳食品有限公司 | Preparation method of compound lactic acid bacteria and application of compound lactic acid bacteria in compound seasoning |
| CN113068820A (en) * | 2021-04-29 | 2021-07-06 | 呼伦贝尔市金农生物科技有限公司 | Processing method of leek flower sauce |
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Cited By (2)
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| CN112980726A (en) * | 2021-03-03 | 2021-06-18 | 内蒙古红太阳食品有限公司 | Preparation method of compound lactic acid bacteria and application of compound lactic acid bacteria in compound seasoning |
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Application publication date: 20191112 |