CN1666638A - Wolfberry fruit sauce and its preparing process - Google Patents
Wolfberry fruit sauce and its preparing process Download PDFInfo
- Publication number
- CN1666638A CN1666638A CNA2004100081819A CN200410008181A CN1666638A CN 1666638 A CN1666638 A CN 1666638A CN A2004100081819 A CNA2004100081819 A CN A2004100081819A CN 200410008181 A CN200410008181 A CN 200410008181A CN 1666638 A CN1666638 A CN 1666638A
- Authority
- CN
- China
- Prior art keywords
- matrimony vine
- sauce
- xanthans
- preparing process
- wolfberry fruit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a condiment and its preparing process, wherein each 100 weight parts of the matrimony vine sauce comprises matrimony vine 62-85, phosphatidy lcholine 1-3, xanthan gum 20-30, sugar 1.2-1.6, salt 0.17-0.25. The process can prevent the raw material from being destroyed.
Description
Technical field
The present invention relates to the preparation method of a kind of flavouring and this flavouring.
Technical background
Matrimony vine is a kind of natural health food, makes domestic not the appearing in the newspapers of research of sauce shape food through deep processing with matrimony vine.
Summary of the invention
Purpose of the present invention aims to provide a species tool local flavor matrimony vine sauce.
Another object of the present invention is to provide the preparation method of this matrimony vine sauce.
Matrimony vine sauce of the present invention mainly contains following material in 100 fens weight:
Matrimony vine 62-85, lecithin 1-3, xanthans 20-30, sugared 1.2-1.6, salt 0.17-0.25.
In above-mentioned prescription, also can add honey 0.2-1.8; Xanthans is a curing agent, can be commercially available; Lecithin is emulsifying agent, and also phosphoric acid salt substitutes, and all can be commercially available; Described salt can substitute with other savory agents; Available other sweeteners of described sugar substitute.Described raw material is all in dry measure.
The preparation method of matrimony vine sauce of the present invention is made up of following steps:
One, clear water soaked 24 hours, removes impurity, worm, stain part are arranged;
Two, pouring all raw materials into vacuum fritters in the mulser;
Three, fritter at 5 ℃-40 ℃ temperature range internal emulsification;
Four, vacuumize sterilization, bottling.
The present invention has surmounted the mode of thinking of this area, a kind of food of innovation is provided, the natural flavor that had both kept matrimony vine, make this fragrance that more consumers is accepted again, prepared matrimony vine sauce quality state is even, profit is not stratified, do not lump, non-sclerous, mouthfeel is satiny, nutritious and unique flavor, long shelf-life.As emulsifying agent, xanthans is not destroyed as the nutrition that curing agent can keep raw materials used process of the present invention with lecithin, phosphate, simply is easy to again implement.
Specific implementation method
Embodiment:
Matrimony vine is put into clear water to be soaked 24 hours, removed impurity, worm has been arranged, the stain part has been arranged, get matrimony vine 72, lecithin 1.5, xanthans 25, honey 1, salt 0.2, white granulated sugar 1.5, all raw materials are stirred, pour vacuum into and fritter in the mulser, emulsification is frittered under the condition of 8 ℃-10 ℃ of temperature, vacuum 1kpa, be even shape, vacuumize routinely, sterilization treatment, bottling had both obtained finished product.
Claims (4)
1, a kind of matrimony vine sauce is characterized in that mainly containing following material in 100 parts of weight: matrimony vine 62-85, lecithin 1-3, xanthans 20-30, sugared 1.2-1.6, salt 0.17-0.25.
2, according to the described matrimony vine sauce of claim 1, it is characterized in that containing honey 0.5-5.
3, according to the described matrimony vine sauce of claim 1, it is characterized in that containing xanthans 20-30.
4,, it is characterized in that forming by following steps according to the preparation method of the described matrimony vine sauce of claim 1:
One, clear water soaked 24 hours, removes impurity, worm, stain part are arranged;
Three, pouring all raw materials into vacuum fritters in the mulser;
Four, fritter at 5 ℃-40 ℃ temperature range internal emulsification;
Five, vacuumize sterilization, bottling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100081819A CN1666638A (en) | 2004-03-12 | 2004-03-12 | Wolfberry fruit sauce and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100081819A CN1666638A (en) | 2004-03-12 | 2004-03-12 | Wolfberry fruit sauce and its preparing process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1666638A true CN1666638A (en) | 2005-09-14 |
Family
ID=35038047
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2004100081819A Pending CN1666638A (en) | 2004-03-12 | 2004-03-12 | Wolfberry fruit sauce and its preparing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1666638A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027281A (en) * | 2013-01-15 | 2013-04-10 | 郑海鸿 | Wolfberry fruit jam and preparation method thereof |
| CN103141730A (en) * | 2012-12-28 | 2013-06-12 | 崇左市江州区生产力促进中心 | Preparation method of papaya jam |
| CN103238770A (en) * | 2013-05-29 | 2013-08-14 | 万世凤 | Medlar sauce machining method |
| CN103859247A (en) * | 2014-04-03 | 2014-06-18 | 青铜峡市明珠圆清真食品乳业有限责任公司 | Medlar jam and preparation method thereof |
| CN104000062A (en) * | 2014-01-14 | 2014-08-27 | 张凤萍 | Wolfberry jam and preparation method thereof |
| CN104664192A (en) * | 2015-03-17 | 2015-06-03 | 张凤萍 | Wolfberry fruit jelly and preparation method thereof |
| CN105249373A (en) * | 2015-10-15 | 2016-01-20 | 吴辰 | Black Chinese wolfberry fruit jam and making method thereof |
-
2004
- 2004-03-12 CN CNA2004100081819A patent/CN1666638A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141730A (en) * | 2012-12-28 | 2013-06-12 | 崇左市江州区生产力促进中心 | Preparation method of papaya jam |
| CN103141730B (en) * | 2012-12-28 | 2015-02-18 | 崇左市江州区生产力促进中心 | Preparation method of papaya jam |
| CN103027281A (en) * | 2013-01-15 | 2013-04-10 | 郑海鸿 | Wolfberry fruit jam and preparation method thereof |
| CN103238770A (en) * | 2013-05-29 | 2013-08-14 | 万世凤 | Medlar sauce machining method |
| CN104000062A (en) * | 2014-01-14 | 2014-08-27 | 张凤萍 | Wolfberry jam and preparation method thereof |
| CN104000062B (en) * | 2014-01-14 | 2016-09-07 | 张凤萍 | A kind of matrimony vine jam and preparation method thereof |
| CN103859247A (en) * | 2014-04-03 | 2014-06-18 | 青铜峡市明珠圆清真食品乳业有限责任公司 | Medlar jam and preparation method thereof |
| CN103859247B (en) * | 2014-04-03 | 2016-07-06 | 青铜峡市明珠圆清真食品乳业有限责任公司 | A kind of Fructus Lycii fruit jam and preparation method thereof |
| CN104664192A (en) * | 2015-03-17 | 2015-06-03 | 张凤萍 | Wolfberry fruit jelly and preparation method thereof |
| CN105249373A (en) * | 2015-10-15 | 2016-01-20 | 吴辰 | Black Chinese wolfberry fruit jam and making method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102125152B (en) | Mulberry fruit cake | |
| CN101366437B (en) | Walnut kernel candy and preparation method thereof | |
| CN1586221A (en) | Highland barley biscuit and its producing method | |
| CN100415103C (en) | A nutritious moon cake with Chinese caterpillar fungus and method for preparing same | |
| CN1244290C (en) | Process for producing fermented bean curd | |
| CN1666638A (en) | Wolfberry fruit sauce and its preparing process | |
| EP3874958A1 (en) | Process for the preparation of a plant-based substitute of cheese or other dairy products | |
| KR101774838B1 (en) | Method for manufacturing soybean paste including bean and soybean paste thereof | |
| CN1640297A (en) | Walnut sauce and its preparing method | |
| CN1117799A (en) | Fresh fruit filled transparent (soft) sweets | |
| CN1620928A (en) | Pumpkin seed kernel jam and its preparation method | |
| CN1640312A (en) | Aloe sauce and its preparing method | |
| CN1666650A (en) | White jam and preparation method thereof | |
| CN101057689A (en) | Method for producing sweet potato drink | |
| CN1640322A (en) | Chinese chestnut sauce and its preparing method | |
| RU2537904C2 (en) | Honey sherbet | |
| CN1608507A (en) | Thick chilli sauce with millet and its production process | |
| CN106720403A (en) | A kind of pinenut fermented bean curd | |
| CN1843170A (en) | Health mulberry fruit steamed bun and its production method | |
| KR100475543B1 (en) | Method for manufacturing hot pepper paste | |
| Singh | Value added products from cane juice for food and nutritional security in India | |
| CN1666651A (en) | Pine nut sauce and preparation method thereof | |
| CN114557425B (en) | Secondary forming dried bean curd and production process thereof | |
| CN1188507C (en) | Balsam pear beer and its preparing process | |
| KR20080024409A (en) | Functional soysauce fermented containing betain |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |