Bread sauce

Abstract: The invention discloses assorted Chinese herbal sauce. The assorted Chinese herbal sauce comprises the following raw materials in parts by weight: 100-300 parts of liquorice, 200-400 parts of walnut kernel, 200-300 parts of almond, 400-600 parts of red dates, 200-400 parts of longan, 500-700 parts of peanut kernel, 500-700 parts of lycium barbarum and 300-400 parts of raisin. The invention also provides a preparation method of the assorted Chinese herbal sauce. On the basis of Muslim cooking culture, the assorted Chinese herbal sauce fried through an ancient Muslim frying method can be used as bread sauce or noodle sauce of a breakfast for eating, is convenient to eat and high in nutritive value, contains nutritional ingredients in both assorted Chinese herbal tea and a Ningxia local product such as the liquorice, and meets diet nutrition requirements of more people.

Abstract: The invention discloses a preparation method of fruity bread sauce mainly prepared from oats. The preparation method comprises the following steps: firstly soaking the oats, then cooking the oats to be a mushy state, and then grinding the oats to form oat paste; adding amylase into the oat paste to perform the enzymolysis; adding comprehensive yeast, fermenting, and homogenizing; adding saccharosesyrup, vanilla extract, fructus lycii, longan pulp, coix seeds and table salt, sufficiently uniformly stirring, boiling with water, after partial water of the mixture is vaporized and the mixture isin a porridge-like semi-fluid state, stopping heating, and cooling to the room temperature; then adding mashed apple, mashed banana, lemon juice, and Cranberry juice, and uniformly stirring; homogenizing, then adding potassium sorbate and sodium benzoate, stirring, and uniformly mixing; and loading the mixture into a container, performing the pasteurization, heating the mixture for a period of time, and then cooling, thus obtaining the fruity bread sauce. The preparation method adopts the oats as the main material and utilizes natural beta glucose as a natural thickening agent, no food additive is added, and a finished product is good in thickness, stability and taste. The method is simple and easy in industrialized production.

Abstract: The invention discloses life-nourishing propolis orange sauce which is prepared from the following raw materials in parts by weight: 160-180 parts of flour, 80-90 parts of purple sweet potato whole wheat flour, 16-17 parts of yeast powder, 14-15 parts of aspergillus oryzae, 230-240 parts of 14oBe salt water, 25-30 parts of cordyceps militaris mycelium fermentative liquid, 70-85 parts of pure milk, 7-8 parts of saccharose, 6-7 parts of selenium-enriched lactic acid bacteria, 40-45 parts of fresh corn grains, and the like. The orange sauce disclosed by the invention is prepared by mixing sweet sauce, orange sauce and the like, has unique flavor and good taste, can be used as bread sauce, and is rich in nutrition; by virtue of adding cordyceps militaris and the selenium-enriched yogurt, cordyceps militaris smells faint scent and is proper in sweetness and sourness and uniform in curding; due to fermentation of the selenium-enriched lactic acid bacteria, the content of organic selenium in the orange sauce is increased, the health of people is promoted, and functional food with unique flavor is provided; if the life-nourishing propolis orange sauce is added into the sweet soybean paste, health functions of resisting diseases and tumors and the like are realized; by matching of soup of longan pulp, colla corii asini, red jujubes, lotus seeds and radix ophiopogonis, an extremely good relieve effect can be achieved on people suffering from deficiency of the heart-yin, palpitation and vexation.

Abstract: The invention discloses flower fragrance bread sauce and a preparation method thereof. The flower fragrance bread sauce is prepared from the following raw materials in parts by weight: fruit wine yeast powder, blueberry, cucumber juice, white granulated sugar, papain, clove, fructus amomi, folium mori, wax gourd, sweet-scented osmanthus, sunflower seed oil, aloe, honey, potassium sorbate, edible salt, honeysuckle and a proper amount of water. The preparation method comprises the following steps: by taking the wax gourd as a carrier, heating, boiling and meshing the wax guard into mince, and adding prepared fragrance into the mince, thereby preparing the flower fragrance bread sauce. The flower fragrance bread sauce is a substance rich in nutrition, and is also a seasoning which can promote the appetite, a relatively great amount of fragrance substances can be extracted by using the trace amount of alcohol retained in the fermentation process, the amount is far greater than that of the prior art in the market, and moreover the flower fragrance bread sauce disclosed by the invention is wide in application and relatively long in expiration date.