阅读说明：本技术 一种牛蒡酱及其制备方法 (Burdock paste and preparation method thereof ) 是由 吴雄 于 2020-06-05 设计创作，主要内容包括：本发明涉及食品加工技术领域,具体为一种牛蒡酱及其制备方法。牛蒡酱采用以下原料制成：色拉油、辣椒、红花椒油、姜米、红油豆瓣、葱末、蒜末、冰糖、辣椒酱、海鲜酱、味精、鸡精、麻辣精油、白糖、耗油、鲜酱油、红油、D-异抗坏血酸钠、山梨酸钾、鲜牛蒡根。本发明的牛蒡酱中主要含有粒状的牛蒡根、辣椒、豆瓣、冰糖、葱姜蒜及其他调味品,经过牛蒡根的预处理以及葱姜蒜的植物香型和鲜甜复合调味品的搭配,炒制形成集麻辣、鲜香、甜脆为一体的牛蒡酱,既保留了牛蒡的粗纤维及各种营养成份,又降低了牛蒡的苦涩味道,口感优良,适用于日常佐餐和烹调。(The invention relates to the technical field of food processing, in particular to burdock sauce and a preparation method thereof. The burdock sauce is prepared from the following raw materials: salad oil, hot pepper, red pepper oil, ginger rice, red oil bean sauce, chopped green onion, chopped garlic, rock candy, hot pepper sauce, seafood sauce, monosodium glutamate, chicken essence, spicy and hot essential oil, white sugar, oyster sauce, fresh soy sauce, red oil, D-sodium erythorbate, potassium sorbate and fresh burdock root. The burdock sauce mainly contains granular burdock roots, hot peppers, bean paste, crystal sugar, scallion, ginger and garlic and other seasonings, is fried to form the burdock sauce integrating spicy, fresh, fragrant and sweet crispness through pretreatment of the burdock roots and matching of the plant flavor of the scallion, ginger and garlic and the fresh and sweet compound seasonings, not only retains crude fibers and various nutritional ingredients of the burdock, but also reduces the bitter taste of the burdock, has good mouthfeel, and is suitable for daily table serving and cooking.)

1. The burdock sauce is characterized by being prepared from the following raw materials: salad oil, hot pepper, red pepper oil, ginger rice, red oil bean sauce, chopped green onion, chopped garlic, rock candy, hot pepper sauce, seafood sauce, monosodium glutamate, chicken essence, spicy and hot essential oil, white sugar, oyster sauce, fresh soy sauce, red oil, D-sodium erythorbate, potassium sorbate and fresh burdock root.

2. The burdock sauce according to claim 1, which is characterized by comprising the following raw materials in parts by weight: salad oil: 600 parts, new generation pepper: 50 parts, safflower pepper oil: 12 parts, ginger rice: 40 parts, red oil bean paste: 60 parts, minced shallot: 200 parts, minced garlic: 200 parts of rock sugar: 15 parts, chili sauce: 100 parts of hoisin sauce: 120 parts, monosodium glutamate: 6.2 parts of chicken essence: 12 parts, spicy and hot essential oil: 30 parts of white sugar: 36 parts of oyster sauce: 60 parts, fresh soy sauce: 20 parts, red oil: 20 parts, sodium D-erythorbate: 1 part, potassium sorbate: 1 part, fresh burdock root: 500 parts.

3. The burdock sauce according to claim 1 or 2, wherein the red oil bean paste is Pi county red oil bean paste, the chilli sauce is spicy girl chilli sauce, and the fresh soy sauce is east-old Yipinxian fresh soy sauce.

4. A preparation method of the burdock sauce as claimed in any one of claims 1 to 3, which is characterized by comprising the following steps:

peeling and cutting fresh burdock roots into particles, quickly boiling the soaked burdock roots in hot water, and adding cold water for later use;

step (2), heating salad oil to 5 oil temperature, adding hot pepper, and frying;

step (3), adding the bean cotyledon with the red oil, adding the minced scallion, the minced garlic and the ginger rice after frying, and frying to generate fragrance;

step (4), adding chilli sauce and rock candy, decocting to obtain fragrance, and frying the rock candy;

adding fresh burdock root particles, and frying until the pot is boiled;

and (6) adding other seasonings, and uniformly stirring and taking out of the pot.

5. The method for preparing burdock sauce according to claim 4, wherein in the step (1), the fresh burdock roots are peeled to prepare 5mm square grains, and the grains are blanched in the saline solution for 20 minutes, then blanched in hot water at 90 ℃ and rapidly cooled for standby.

6. The method for preparing burdock sauce according to claim 4, wherein, in the step (2), the pepper is added and then fried to 110 ℃.

7. The method for preparing burdock sauce according to claim 4, wherein, in the step (3), the bean paste is added and fried to 107 ℃.

8. The preparation method of the burdock sauce according to claim 4, wherein the burdock sauce is filled, sealed and stored after being taken out of a pot.

Technical Field

The invention relates to the technical field of food processing, in particular to burdock sauce and a preparation method thereof.

Background

Arctium lappa, also known as fructus Arctii, radix Panacis Quinquefolii, and herba Verbenae, is fruit of Arctium lappa L.of Compositae, and is prepared by collecting fruits in batches when the fruits are ripe in 8-9 months per year, sun drying, removing impurities, and sun drying to dry completely. According to detection, the burdock is rich in various vitamins and minerals required by human bodies, such as inulin, cellulose, protein, calcium, phosphorus, iron and the like, particularly the content of carotene is 150 times higher than that of carrot, and the content of protein and calcium is the first of root crops. The root, stem, leaf, fruit and the like of the burdock contain rich bioactive substances, the main edible part of the burdock is the fleshy root of the burdock, and the burdock root contains inulin and volatile oil, burdock acid, a plurality of polyphenol substances and aldehydes, and is rich in cellulose, various amino acids necessary for human bodies, Ca, Mg, Fe, Mn, Zn and other macro-elements and trace elements necessary for human bodies. In the aspect of traditional Chinese medicine, the burdock is cool in nature and pungent and bitter in taste, enters the lung and stomach channels, has the effects of dispelling wind and heat, ventilating and promoting eruption, and reducing swelling and detoxifying, is used for treating symptoms such as wind-heat cough, sore throat, impetigo, rubella itching, carbuncle swelling and sore and the like, and is a key medicine for dispelling wind, removing heat and detoxifying.

The burdock has high nutritive value, but the fresh burdock tastes astringent and has bitter taste, and is difficult to accept by many people. In order to cover the bitter taste of burdock roots, the burdock pickles currently entering the market are mostly made into salty pickles with single taste.

Disclosure of Invention

In view of the problems in the prior art, the invention provides a burdock sauce with improved taste, which adopts the technical scheme that the burdock sauce is prepared from the following raw materials: salad oil, hot pepper, red pepper oil, ginger rice, red oil bean sauce, chopped green onion, chopped garlic, rock candy, hot pepper sauce, seafood sauce, monosodium glutamate, chicken essence, spicy and hot essential oil, white sugar, oyster sauce, fresh soy sauce, red oil, D-sodium erythorbate, potassium sorbate and fresh burdock root.

As a preferred technical scheme of the invention, the following raw materials in parts by weight are adopted: salad oil: 600 parts, new generation pepper: 50 parts, safflower pepper oil: 12 parts, ginger rice: 40 parts, red oil bean paste: 60 parts, minced shallot: 200 parts, minced garlic: 200 parts of rock sugar: 15 parts, chili sauce: 100 parts of hoisin sauce: 120 parts, monosodium glutamate: 6.2 parts of chicken essence: 12 parts, spicy and hot essential oil: 30 parts of white sugar: 36 parts of oyster sauce: 60 parts, fresh soy sauce: 20 parts, red oil: 20 parts, sodium D-erythorbate: 1 part, potassium sorbate: 1 part, fresh burdock root: 500 parts.

As a preferred technical scheme, the red oil bean paste adopts a Pi county red oil bean paste, the chilli sauce adopts a spicy sister chilli sauce, and the fresh soy sauce adopts an ancient Yipin fresh soy sauce.

The invention also provides a preparation method of the burdock sauce, which comprises the following steps:

peeling and cutting fresh burdock roots into particles, quickly boiling the soaked burdock roots in hot water, and adding cold water for later use;

step (2), heating salad oil to 5 oil temperature, adding hot pepper, and frying;

step (3), adding the bean cotyledon with the red oil, adding the minced scallion, the minced garlic and the ginger rice after frying, and frying to generate fragrance;

step (4), adding chilli sauce and rock candy, decocting to obtain fragrance, and frying the rock candy;

adding fresh burdock root particles, and frying until the pot is boiled;

and (6) adding other seasonings, and uniformly stirring and taking out of the pot.

As a preferred technical scheme of the invention, in the step (1), the fresh burdock roots are peeled to prepare 5mm square particles, and the particles are soaked and bleached in two thousandth of salt solution for 20 minutes, then are blanched in hot water at 90 ℃ and are quickly cooled for standby.

As a preferred technical scheme of the invention, in the step (2), the pepper is added and fried to 110 ℃.

As a preferred technical scheme of the invention, in the step (3), the bean cotyledon is added and fried to 107 ℃.

As a preferred technical scheme of the invention, the food is filled, sealed and stored after being taken out of the pot.

The invention has the beneficial effects that: the burdock sauce mainly contains granular burdock roots, hot peppers, bean paste, crystal sugar, scallion, ginger and garlic and other seasonings, is fried to form the burdock sauce integrating spicy, fresh, fragrant and sweet crispness through pretreatment of the burdock roots and matching of the plant flavor of the scallion, ginger and garlic and the fresh and sweet compound seasonings, not only retains crude fibers and various nutritional ingredients of the burdock, but also reduces the bitter taste of the burdock, has good mouthfeel, and is suitable for daily table serving and cooking.

Detailed Description

The technical solution of the present invention will be described in detail by specific examples.

The preparation method of the burdock sauce comprises the following steps: salad oil: 600kg, new generation pepper: 50kg, safflower pepper oil: 12kg, ginger rice: 40kg, bean paste of pi county red oil: 60kg of chopped scallion; 200kg, minced garlic: 200kg of rock candy: 15kg, spicy sister chili sauce: 100kg, hoisin sauce: 120kg, monosodium glutamate: 6.2kg, chicken essence: 12kg, spicy essential oil: 30kg, white sugar: 36kg, oyster sauce: 60kg, original soy sauce of east ancient times: 20kg, red oil: 20kg, sodium D-erythorbate: 1kg, potassium sorbate: 1kg, fresh burdock root: 500 kg.

Wherein, the fresh burdock root is selected from the burdock root which has no insect pest, no rot and tender.

The D-sodium erythorbate is a food additive, is an important antioxidant preservative in the food industry, can keep the color and the natural flavor of food, prolongs the shelf life, and is safe and nontoxic.

Potassium sorbate is a preservative, has strong functions of inhibiting putrefying bacteria and mold, has far lower toxicity than other preservatives, and is widely used at present.

In other embodiments, the weight of each raw material may vary; the red oil bean sauce, the chilli sauce and the fresh soy sauce can also adopt products of other brands.

The process for preparing the burdock sauce by adopting the raw materials is as follows:

peeling and cutting fresh burdock roots into particles, quickly boiling the soaked burdock roots in hot water, and adding cold water for later use;

step (2), heating salad oil to 5 oil temperature, adding hot pepper, and frying;

step (3), adding the bean cotyledon with the red oil, adding the minced scallion, the minced garlic and the ginger rice after frying, and frying to generate fragrance;

step (4), adding chilli sauce and rock candy, decocting to obtain fragrance, and frying the rock candy;

adding fresh burdock root particles, and frying until the pot is boiled;

and (6) adding other seasonings, and uniformly stirring and taking out of the pot.

As a preferred technical scheme of the invention, in the step (1), the fresh burdock roots are peeled to be made into 5mm square particles, and the particles are soaked and bleached in two thousandth of salt solution for 20 minutes to play a role in color protection; blanching in 90 deg.C hot water, and rapidly cooling.

As a preferred technical scheme of the invention, in the step (2), the pepper is added and fried to 110 ℃.

As a preferred technical scheme of the invention, in the step (3), the bean cotyledon is added and fried to 107 ℃.

And (3) as a preferable technical scheme of the invention, after the step (6) is finished, adding food additives and preservatives after the mixture is taken out of the pot, filling, sealing and storing.

Although the present invention has been described in detail with reference to the specific embodiments, the present invention is not limited to the above embodiments, and various changes and modifications without inventive changes may be made within the knowledge of those skilled in the art without departing from the spirit of the present invention.