阅读说明：本技术 一种营养健康的日禾酱及其制备方法 (Nutritional and healthy Japanese rice sauce and preparation method thereof ) 是由 陈浩 于 2021-08-26 设计创作，主要内容包括：本发明公开一种营养健康的日禾酱及其制备方法,包括以下原料：沙拉酱、芝士、青芥末酱、食用盐、黄油、香辛料、牛黄酸、膳食纤维褐藻酸钾、大豆、果胶酸钙、红薯淀粉、苹果、麦芽糊精、黄原胶、纯净水和蜂蜜；本发明通过加入芝士和大豆使制备出的日禾酱具备更高的营养价值,通过加入青芥末酱、黄油和蜂蜜使制备出的日禾酱具备更好的口感,通过加入牛黄酸、膳食纤维褐藻酸钾和果胶酸钙起到降低人体胆固醇的作用,通过红薯淀粉和苹果中的纤维素和维生素起到很好的降脂作用,从而降低了沙拉酱给人体健康带来的不利影响,且本发明的日禾酱制作过程简单易操作,工艺流程科学严谨,一定程度上提高了日禾酱的品质,可以满足人们对酱汁的高要求。(The invention discloses a nutritional and healthy Japanese cereal sauce and a preparation method thereof, wherein the nutritious and healthy Japanese cereal sauce comprises the following raw materials: salad sauce, cheese, green mustard sauce, edible salt, butter, spice, taurine, dietary fiber potassium alginate, soybean, calcium pectate, sweet potato starch, apple, maltodextrin, xanthan gum, purified water and honey; the prepared Nigri sauce has higher nutritional value by adding cheese and soybeans, has better mouthfeel by adding green mustard sauce, butter and honey, has the function of reducing cholesterol of a human body by adding taurine, dietary fiber potassium alginate and calcium pectate, and has good lipid-lowering function by adding cellulose and vitamins in sweet potato starch and apples, so that the adverse effect of the salad sauce on the health of the human body is reduced.)

1. A nutritional and healthy Japanese rice sauce comprises the following raw materials in parts by weight: 50-60 parts of salad dressing, 10-20 parts of cheese, 5-9 parts of green mustard sauce, 1-3 parts of edible salt, 3-5 parts of butter, 1-3 parts of spice, 1-3 parts of taurine, 1-3 parts of dietary fiber potassium alginate, 3-5 parts of soybean, 1-3 parts of calcium pectate, 2-4 parts of sweet potato starch, 3-5 parts of apple, 2-4 parts of maltodextrin, 2-4 parts of xanthan gum, 5-10 parts of purified water and 4-6 parts of honey.

2. A nutritious and healthy Japanese cereal sauce as claimed in claim 1, wherein: the salad sauce is selected from one of vegetable salad sauce and fruit salad sauce, the cheese is cooked milk cheese, the green mustard sauce is paste-shaped, the butter is original-taste massive butter, and the main components of the spices are clove powder, ginger powder and cinnamon powder which are mixed according to the weight ratio of 1:1: 1.

3. A nutritious and healthy Japanese cereal sauce as claimed in claim 1, wherein: the soybeans are soybeans, the apples are selected from one of red Fuji apples and golden handsome apples, the maltodextrin is corn maltodextrin, and the honey is miscellaneous flower honey which is separated from honey spleens by a method of squeezing the honeycombs and is filtered.

4. A preparation method of a nutritional and healthy Japanese cereal sauce is characterized by comprising the following steps: the method comprises the following steps:

the method comprises the following steps: raw material weighing

Cleaning soybeans and apples with clear water, airing, grinding the soybeans into soybean powder, preparing the apples into apple juice, and weighing salad sauce, cheese, green mustard sauce, edible salt, butter, spices, taurine, dietary fiber potassium alginate, soybean powder, calcium pectate, sweet potato starch, apple juice, maltodextrin, xanthan gum, purified water and honey according to the specified weight parts by precise weighing according to processing requirements for later use;

step two: main material stirring

According to the first step, firstly, sequentially adding the weighed salad sauce, cheese and green mustard sauce into a stirrer for mixing and stirring, sequentially adding edible salt, butter and spices after uniformly mixing, continuously mixing and stirring, and uniformly stirring to obtain a main mixed material;

step three: addition of ingredients

According to the second step, firstly, weighing taurine, dietary fiber potassium alginate, soybean meal, calcium pectate and sweet potato starch, adding the mixture into the main mixed material, mixing and stirring, uniformly adding apple juice in the stirring process, sequentially adding the weighed maltodextrin, xanthan gum and honey after stirring, continuously stirring, uniformly adding purified water in the stirring process, and preparing Ninghe sauce after stirring;

step four: sterilizing and disinfecting

And according to the third step, sterilizing and disinfecting the packaging can prepared in advance, sterilizing the Ninghe sauce by a pasteurization technology, and finally filling the prepared Ninghe sauce into the packaging can for sealed storage to finish the preparation of the Ninghe sauce.

5. The method for preparing a nutritious and healthy Japanese cereal sauce as claimed in claim 4, wherein the method comprises the steps of: in the first step, the soybeans are ground into powder by a grinding machine, and the preparation method of the apple juice specifically comprises the following steps: firstly cutting the cleaned and dried apples into sections, then removing the cores of the cut apples, then cutting the cored apple sections into blocks, finally adding the apple blocks into a juicer to carry out juicing, and filtering dregs after the juicing is finished to obtain the apple juice.

6. The method for preparing a nutritious and healthy Japanese cereal sauce as claimed in claim 4, wherein the method comprises the steps of: in the second step, the salad sauce, the cheese and the green mustard sauce are stirred in a stirrer for more than 30 minutes at a stirring temperature of 20-30 ℃, and the edible salt, the butter and the spices are added into the stirrer for more than 20 minutes at a stirring temperature of 40-50 ℃.

7. The method for preparing a nutritious and healthy Japanese cereal sauce as claimed in claim 4, wherein the method comprises the steps of: in the third step, the taurine, the dietary fiber potassium alginate, the soybean meal, the calcium pectate, the sweet potato starch and the apple juice are added into the mixed main material, the stirring time is longer than 20 minutes, the stirring time of the mixed main material after the maltodextrin, the xanthan gum, the honey and the purified water are added into the mixed main material is longer than 30 minutes, and the stirring temperature is between 30 and 40 ℃.

Technical Field

The invention relates to the technical field of seasonings, in particular to a nutritional and healthy Japanese cereal sauce and a preparation method thereof.

Background

The sauce is a fluid or semi-fluid mixture, can be directly added into food or added in the cooking process, can keep the food moist, increase the fragrance, and change the color and the appearance of the food, and can also be used as a material for coating the appearance of the food, such as white sauce of butter chicken, liquid seasonings such as soy sauce, chili oil, fish sauce, chili sauce and the like can be used for cooking and table seasoning, a plurality of sauces are prepared by taking cream flour paste as a raw material and boiling for a few minutes in a pot, some sauces are thickened by bread crumbs, some sauces are thickened by egg yolks, such as the mayonnaise is prepared by using egg yolk, olive oil, lemon juice and vinegar, Ninghe sauce also belongs to one of the sauces, the main component of the sauce is salad sauce which occupies a good place in the diet for a long time, and the sauce is prepared by adding different ingredients;

the existing Nigri sauce has single ingredient, common taste and low nutritional value, and the main ingredient of the Nigri sauce is salad sauce, so that the Nigri sauce becomes a high-calorie, high-fat and high-cholesterol food, and the health of a human body is adversely affected by excessive use of the Nigri sauce.

Disclosure of Invention

In order to solve the problems, the invention aims to provide a nutritional and healthy Ninghe sauce and a preparation method thereof, the Ninghe sauce has higher nutritional value by adding cheese and soybean, has better mouthfeel by adding green mustard sauce, butter and honey, has the function of reducing cholesterol of a human body by adding taurine, dietary fiber potassium alginate and calcium pectate, and has good lipid-lowering effect by adding cellulose and vitamin in sweet potato starch and apple, thereby reducing the adverse effect of the salad sauce on the health of the human body.

In order to achieve the purpose of the invention, the invention is realized by the following technical scheme: a nutritional and healthy Japanese rice sauce comprises the following raw materials in parts by weight: 50-60 parts of salad dressing, 10-20 parts of cheese, 5-9 parts of green mustard sauce, 1-3 parts of edible salt, 3-5 parts of butter, 1-3 parts of spice, 1-3 parts of taurine, 1-3 parts of dietary fiber potassium alginate, 3-5 parts of soybean, 1-3 parts of calcium pectate, 2-4 parts of sweet potato starch, 3-5 parts of apple, 2-4 parts of maltodextrin, 2-4 parts of xanthan gum, 5-10 parts of purified water and 4-6 parts of honey.

The further improvement lies in that: the salad sauce is selected from one of vegetable salad sauce and fruit salad sauce, the cheese is cooked milk cheese, the green mustard sauce is paste-shaped, the butter is original-taste massive butter, and the main components of the spices are clove powder, ginger powder and cinnamon powder which are mixed according to the weight ratio of 1:1: 1.

The further improvement lies in that: the soybeans are soybeans, the apples are selected from one of red Fuji apples and golden handsome apples, the maltodextrin is corn maltodextrin, and the honey is miscellaneous flower honey which is separated from honey spleens by a method of squeezing the honeycombs and is filtered.

A preparation method of a nutritional and healthy Japanese rice sauce comprises the following steps:

the method comprises the following steps: raw material weighing

Cleaning soybeans and apples with clear water, airing, grinding the soybeans into soybean powder, preparing the apples into apple juice, and weighing salad sauce, cheese, green mustard sauce, edible salt, butter, spices, taurine, dietary fiber potassium alginate, soybean powder, calcium pectate, sweet potato starch, apple juice, maltodextrin, xanthan gum, purified water and honey according to the specified weight parts by precise weighing according to processing requirements for later use;

step two: main material stirring

According to the first step, firstly, sequentially adding the weighed salad sauce, cheese and green mustard sauce into a stirrer for mixing and stirring, sequentially adding edible salt, butter and spices after uniformly mixing, continuously mixing and stirring, and uniformly stirring to obtain a main mixed material;

step three: addition of ingredients

According to the second step, firstly, weighing taurine, dietary fiber potassium alginate, soybean meal, calcium pectate and sweet potato starch, adding the mixture into the main mixed material, mixing and stirring, uniformly adding apple juice in the stirring process, sequentially adding the weighed maltodextrin, xanthan gum and honey after stirring, continuously stirring, uniformly adding purified water in the stirring process, and preparing Ninghe sauce after stirring;

step four: sterilizing and disinfecting

And according to the third step, sterilizing and disinfecting the packaging can prepared in advance, sterilizing the Ninghe sauce by a pasteurization technology, and finally filling the prepared Ninghe sauce into the packaging can for sealed storage to finish the preparation of the Ninghe sauce.

The further improvement lies in that: the soybean is ground into powder by a flour mill, and the preparation method of the apple juice specifically comprises the following steps: firstly cutting the cleaned and dried apples into sections, then removing the cores of the cut apples, then cutting the cored apple sections into blocks, finally adding the apple blocks into a juicer to carry out juicing, and filtering dregs after the juicing is finished to obtain the apple juice.

The further improvement lies in that: the salad sauce, the cheese and the green mustard sauce are stirred in a stirrer for more than 30 minutes at a stirring temperature of between 20 and 30 ℃, and the edible salt, the butter and the spices are added into the stirrer for more than 20 minutes at a stirring temperature of between 40 and 50 ℃.

The further improvement lies in that: the taurine, the dietary fiber potassium alginate, the soybean meal, the calcium pectate, the sweet potato starch and the apple juice are added into the mixed main material and stirred for more than 20 minutes, the mixed main material is stirred for more than 30 minutes after the maltodextrin, the xanthan gum, the honey and the purified water are added, and the stirring temperature is between 30 and 40 ℃.

The invention has the beneficial effects that: the prepared Nigri sauce has higher nutritional value by adding cheese and soybeans, has better mouthfeel by adding green mustard sauce, butter and honey, has the function of reducing cholesterol of a human body by adding taurine, dietary fiber potassium alginate and calcium pectate, and has good lipid-lowering function by adding cellulose and vitamins in sweet potato starch and apples, so that the adverse effect of the salad sauce on the health of the human body is reduced.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to these drawings without creative efforts.

FIG. 1 is a flow chart of a method of making the present invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

In the description of the present invention, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc., indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, and are only for convenience of description and simplicity of description, but do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention. Furthermore, the terms "first," "second," "third," "fourth," and the like are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.

In the description of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.

Example one

The embodiment provides a nutritional and healthy Japanese cereal sauce which comprises the following raw materials in parts by weight: 50 parts of salad dressing, 10 parts of cheese, 5 parts of green mustard sauce, 1 part of edible salt, 3 parts of butter, 1 part of spice, 1 part of taurine, 1 part of dietary fiber potassium alginate, 3 parts of soybean, 1 part of calcium pectate, 2 parts of sweet potato starch, 3 parts of apple, 2 parts of maltodextrin, 2 parts of xanthan gum, 5 parts of purified water and 4 parts of honey, wherein the salad dressing is vegetable salad dressing, the cheese is cooked milk cheese, the green mustard sauce is in a mud shape, the butter is original flavor block butter, the main components of the spice are clove powder, ginger powder and cinnamon powder, the clove powder, the ginger powder and the cinnamon powder are mixed according to the weight ratio of 1:1:1, the soybean is yellow soybean, the apple is red Fuji apple, the maltodextrin, the honey is corn maltodextrin, the honey is mixed nectar separated from the honey spleen by adopting a method of squeezing the honeycomb and filtered, and the taurine can reduce cholesterol in blood and bile, dietary fiber potassium alginate can play a role in reducing blood pressure, calcium pectate and bile acid are discharged from excrement after chemical reaction, and the body tends to use cholesterol in blood when bile acid is generated, so that the level of the cholesterol in the blood is reduced, sweet potato starch contains more cellulose, can absorb more water in the stomach and intestine, lubricate the digestive tract, play a role in relaxing the bowels, and can discharge excessive fat, sugar and toxin in the intestinal tract out of the body, play a role in reducing blood fat, and in addition, cellulose and vitamin C in the apple have a very good role in reducing blood fat.

Referring to fig. 1, the present embodiment also provides a method for preparing a nutritious and healthy japanese rice sauce, comprising the following steps:

the method comprises the following steps: raw material weighing

Cleaning soybeans and apples with clear water, airing, grinding the soybeans into soybean powder, preparing the apples into apple juice, weighing salad sauce, cheese, green mustard sauce, edible salt, butter, spices, taurine, dietary fiber potassium alginate, soybean powder, calcium pectate, sweet potato starch, apple juice, maltodextrin, xanthan gum, purified water and honey according to the specified weight parts by precise weighing according to processing requirements for later use, grinding the soybeans into powder by a grinding machine, wherein the preparation method of the apple juice specifically comprises the following steps of: firstly cutting the cleaned and dried apples into sections, then removing the cores of the cut apples, then cutting the cored apple sections into blocks, finally adding the apple blocks into a juicer to carry out juicing, and filtering dregs after the juicing is finished to obtain apple juice;

step two: main material stirring

According to the first step, firstly, sequentially adding weighed salad sauce, cheese and green mustard sauce into a stirrer for mixing and stirring, sequentially adding edible salt, butter and spices after uniformly mixing, continuously mixing and stirring to obtain a mixed main material, wherein the stirring time of the salad sauce, the cheese and the green mustard sauce in the stirrer is longer than 30 minutes, the stirring temperature is 20 ℃, the stirring time of the edible salt, the butter and the spices in the stirrer is longer than 20 minutes, and the stirring temperature is 40 ℃;

step three: addition of ingredients

According to the second step, firstly, weighing taurine, dietary fiber potassium alginate, soybean meal, calcium pectate and sweet potato starch, adding the mixture into a main mixed material, mixing and stirring, uniformly adding apple juice in the stirring process, sequentially adding the weighed maltodextrin, xanthan gum and honey after stirring, continuously stirring, uniformly adding purified water in the stirring process, preparing Ninghe sauce after stirring, adding the taurine, the dietary fiber potassium alginate, the soybean meal, the calcium pectate, the sweet potato starch and the apple juice into the main mixed material, stirring for more than 20 minutes, stirring the main mixed material for more than 30 minutes after adding the maltodextrin, the xanthan gum, the honey and the purified water, and stirring at the temperature of 30 ℃;

step four: sterilizing and disinfecting

And according to the third step, sterilizing and disinfecting the packaging can prepared in advance, sterilizing the Ninghe sauce by a pasteurization technology, and finally filling the prepared Ninghe sauce into the packaging can for sealed storage to finish the preparation of the Ninghe sauce.

Example two

The feed comprises the following raw materials in parts by weight: the spicy sauce is prepared by mixing clove powder, ginger powder and cinnamon powder according to the weight ratio of 1:1:1, wherein the soybean is yellow soybean, the apple is Jinshuai apple, the maltodextrin is corn maltodextrin, and the honey is miscellaneous flower honey which is separated from honey spleen by adopting a method of squeezing the honeycomb spleen and is filtered.

Referring to fig. 1, the present embodiment also provides a method for preparing a nutritious and healthy japanese rice sauce, comprising the following steps:

the method comprises the following steps: raw material weighing

Cleaning soybeans and apples with clear water, airing, grinding the soybeans into soybean powder, preparing the apples into apple juice, weighing salad sauce, cheese, green mustard sauce, edible salt, butter, spices, taurine, dietary fiber potassium alginate, soybean powder, calcium pectate, sweet potato starch, apple juice, maltodextrin, xanthan gum, purified water and honey according to the specified weight parts by precise weighing according to processing requirements for later use, grinding the soybeans into powder by a grinding machine, wherein the preparation method of the apple juice specifically comprises the following steps of: firstly cutting the cleaned and dried apples into sections, then removing the cores of the cut apples, then cutting the cored apple sections into blocks, finally adding the apple blocks into a juicer to carry out juicing, and filtering dregs after the juicing is finished to obtain apple juice;

step two: main material stirring

According to the first step, firstly, sequentially adding weighed salad sauce, cheese and green mustard sauce into a stirrer for mixing and stirring, sequentially adding edible salt, butter and spices after uniformly mixing, continuously mixing and stirring to obtain a mixed main material, wherein the stirring time of the salad sauce, the cheese and the green mustard sauce in the stirrer is more than 30 minutes, the stirring temperature is 30 ℃, the stirring time of the edible salt, the butter and the spices in the stirrer is more than 20 minutes, and the stirring temperature is 50 ℃;

step three: addition of ingredients

According to the second step, firstly, weighing taurine, dietary fiber potassium alginate, soybean meal, calcium pectate and sweet potato starch, adding the mixture into a main mixed material, mixing and stirring, uniformly adding apple juice in the stirring process, sequentially adding the weighed maltodextrin, xanthan gum and honey after stirring, continuously stirring, uniformly adding purified water in the stirring process, preparing Ninghe sauce after stirring, adding the taurine, the dietary fiber potassium alginate, the soybean meal, the calcium pectate, the sweet potato starch and the apple juice into the main mixed material, stirring for more than 20 minutes, stirring the main mixed material for more than 30 minutes after adding the maltodextrin, the xanthan gum, the honey and the purified water, and stirring at the temperature of 40 ℃;

step four: sterilizing and disinfecting

And according to the third step, sterilizing and disinfecting the packaging can prepared in advance, sterilizing the Ninghe sauce by a pasteurization technology, and finally filling the prepared Ninghe sauce into the packaging can for sealed storage to finish the preparation of the Ninghe sauce.

The parts by weight of the starting materials used in examples 1 and 2 are shown in table 1:

TABLE 1

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.