阅读说明：本技术 一种竹香型牛蒡酱 (Bamboo-flavor burdock sauce ) 是由 丁朋 张朋 丁利 于 2019-10-30 设计创作，主要内容包括：一种竹香型牛蒡酱,所述配方主要由下列重量份的原料组成：牛蒡丁15.5-25.5份、干品虾子10-13份、酸梅肉3.5-5.5份、桃肉干1.5-2.5份、玉米油20-25份、红豆2.15-2.45份、白酒0.15-0.35份、香辛料0.44-0.68份、营养添加液12.5-15.5份、水30-35份；本发明一种竹香型牛蒡酱配方,不仅大量提升这一宝贵的经济农作物的经济价值,提高种植牛蒡农民的经济收入,而且为人们的身体提供多种营养元素,可降低胆固醇,提高人体免疫力,有效预防中风、高血压等疾病。(A bamboo-flavor burdock sauce is mainly prepared from the following raw materials in parts by weight: 15.5-25.5 parts of burdock dices, 10-13 parts of dried shrimp, 3.5-5.5 parts of smoked plum pulp, 1.5-2.5 parts of dried peach pulp, 20-25 parts of corn oil, 2.15-2.45 parts of red beans, 0.15-0.35 part of white spirit, 0.44-0.68 part of spices, 12.5-15.5 parts of nutrient additive liquid and 30-35 parts of water; the formula of the bamboo-fragrance burdock sauce provided by the invention not only greatly improves the economic value of valuable commercial crops and increases the income of farmers planting burdock, but also provides various nutrient elements for the bodies of people, can reduce cholesterol, improve the immunity of human bodies, and effectively prevent diseases such as apoplexy, hypertension and the like.)

1. The bamboo-flavor burdock sauce is characterized in that the formula consists of the following raw materials in parts by weight: 15.5-25.5 parts of burdock dices, 10-13 parts of dried shrimp, 3.5-5.5 parts of smoked plum pulp, 1.5-2.5 parts of dried peach pulp, 20-25 parts of corn oil, 2.15-2.45 parts of red beans, 3.55-3.75 parts of black tea, 0.45-0.75 part of platycodon grandiflorum, 11-14 parts of fermented soybean, 2.5-3.5 parts of reed rhizome, 12-17 parts of schizonepeta spike, 0.25-0.75 part of safflower seed, 14-17 parts of curry powder, 3.55-4.25 parts of spicy powder, 7-11 parts of sesame, 3.65-4.25 parts of ginger powder, 5.5-7.5 parts of water chestnut, 7.5-10.5 parts of fresh bamboo tube, 0.11-0.38 part of glossy privet fruit, 2.5-4.5 parts of prepared rhizome of rehmannia, 0.65-0.85 part of common stonecrop herb, 0.15-0.35 part of aromatic liquid, 0.35-12.35-30.5 parts of spicy liquid and 35-15 parts of nutrient additive.

2. The bamboo-flavor burdock pickles according to claim 1, characterized in that: the schizonepeta spike is a dried spica of plant schizonepeta with the length of 3-10 cm and the diameter of about 6 mm.

3. The bamboo-flavor burdock pickles according to claim 1, characterized in that: the spice is prepared by grinding five spice powder and dried ginger.

4. The bamboo-flavor burdock pickles according to claim 1, characterized in that: the nutrition additive solution is prepared from the following raw materials in parts by weight: 0.35 to 0.55 portion of picrorhiza rhizome, 2.15 to 2.75 portions of bee pupa, 3.5 to 5.5 portions of coix seed oil, 2 to 3 portions of dried clove flower, 3.5 to 5.5 portions of pineapple vinegar, 4.5 to 7.5 portions of potato peel, 5 to 7 portions of human placenta and 8.5 to 10.5 portions of dwarf lilyturf tuber.

Technical Field

The invention relates to a formula of bamboo-flavor burdock sauce, and relates to the technical field of food processing.

Background

The burdock is a vegetable used as both medicine and food, has high nutritive value, has the function of restoring the balance of all systems in the body, can help the body to maintain a good working state, reduce cholesterol in the body, reduce toxin and achieve the effects of preventing apoplexy and preventing and treating gastric cancer and uterine cancer, and can be eaten every day without side effect.

However, due to the restriction of export and other conditions, the economic crop with rich nutrition is not well developed, so that the large-area planting and popularization of the economic crop are seriously influenced.

Disclosure of Invention

The technical problem to be solved by the invention is to provide a formula of the bamboo-flavor burdock sauce and a formula of the bamboo-flavor burdock sauce, which are provided by the invention, not only greatly improve the economic value of valuable commercial crops and increase the income of farmers planting burdock, but also provide various nutrient elements for the bodies of people, reduce cholesterol, improve the immunity of human bodies and effectively prevent diseases such as apoplexy, hypertension and the like.

The bamboo-flavor burdock sauce is prepared from the following raw materials in parts by weight:

15.5-25.5 parts of burdock dices, 10-13 parts of dried shrimp, 3.5-5.5 parts of smoked plum pulp, 1.5-2.5 parts of dried peach pulp, 20-25 parts of corn oil, 2.15-2.45 parts of red beans, 3.55-3.75 parts of black tea, 0.45-0.75 part of platycodon grandiflorum, 11-14 parts of fermented soybean, 2.5-3.5 parts of reed rhizome, 12-17 parts of schizonepeta spike, 0.25-0.75 part of safflower seed, 14-17 parts of curry powder, 3.55-4.25 parts of spicy powder, 7-11 parts of sesame, 3.65-4.25 parts of ginger powder, 5.5-7.5 parts of water chestnut, 7.5-10.5 parts of fresh bamboo tube, 0.11-0.38 part of glossy privet fruit, 2.5-4.5 parts of prepared rhizome of rehmannia, 0.65-0.85 part of common stonecrop herb, 0.15-0.35 part of aromatic liquid, 0.35-12.35-30.5 parts of spicy liquid and 35-15 parts of nutrient additive.

The schizonepeta spike is a dried spica of plant schizonepeta with the length of 3-10 cm and the diameter of about 6 mm.

The spice is prepared by grinding five spice powder and dried ginger.

The nutrition additive solution is prepared from the following raw materials in parts by weight:

0.35 to 0.55 portion of picrorhiza rhizome, 2.15 to 2.75 portions of bee pupa, 3.5 to 5.5 portions of coix seed oil, 2 to 3 portions of dried clove flower, 3.5 to 5.5 portions of pineapple vinegar, 4.5 to 7.5 portions of potato peel, 5 to 7 portions of human placenta and 8.5 to 10.5 portions of dwarf lilyturf tuber.

Has the advantages that: the invention not only greatly improves the economic value of the valuable economic crops and the economic income of farmers planting burdock, but also provides a plurality of nutrient elements for the body of people, can reduce cholesterol, improve the immunity of human body, and effectively prevent diseases such as apoplexy, hypertension and the like.

Detailed Description

The present invention will be described in further detail by way of examples.