CN100355367C - White cauliflower sauce - Google Patents

White cauliflower sauce Download PDF

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Publication number
CN100355367C
CN100355367C CNB2004100133103A CN200410013310A CN100355367C CN 100355367 C CN100355367 C CN 100355367C CN B2004100133103 A CNB2004100133103 A CN B2004100133103A CN 200410013310 A CN200410013310 A CN 200410013310A CN 100355367 C CN100355367 C CN 100355367C
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CN
China
Prior art keywords
sauce
cauliflower
white cauliflower
parts
white
Prior art date
Application number
CNB2004100133103A
Other languages
Chinese (zh)
Other versions
CN1589660A (en
Inventor
毛汉琴
陈汉生
Original Assignee
谈应刚
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Publication date
Application filed by 谈应刚 filed Critical 谈应刚
Priority to CNB2004100133103A priority Critical patent/CN100355367C/en
Publication of CN1589660A publication Critical patent/CN1589660A/en
Application granted granted Critical
Publication of CN100355367C publication Critical patent/CN100355367C/en

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Abstract

The present invention discloses white cauliflower sauce which is tartar sauce with white cauliflower as a principal raw material. The white cauliflower sauce is prepared from raw materials of the following parts by weight: 25 to 35 parts of white cauliflower, 5 to 10 parts of mixed sauce prepared from soybean sauce, bean sauce and sweet flour sauce, 1 to 2 parts of sweetener, 0.2 to 1 part of ginger, 0.2 to 1 part of garlic, 0.3 to 0.8 part of flavor enhancer, 1 to 4 parts of hot pepper, 1 to 4 parts of pepper, 0.01 to 0.2 part of spice and 20 to 35 parts of edible oil. The white cauliflower sauce has spicy, hot, fresh and sweet taste, the peculiar fragrance and nutrition of the white cauliflower are fully maintained, and white cauliflower sauce is spicy, hot and dainty. The white cauliflower sauce is a compound product combining vegetables and sauce, and the eating field of white cauliflower is greatly expanded. The white cauliflower sauce can be widely used for the cooking means of burning, frying, mixing, dipping, etc.

Description

White cauliflower sauce
Technical field
The invention belongs to seasoned food, be specifically related to the tartar sauce that a kind of Cauliflower is a primary raw material.
Background technology
Cauliflower is this plant of sward next year, opens and spends in vain, and the early summer harvesting with the clear water dip a few days, is stir-fried and eaten, and is pleasant to the palate, have a distinctive flavour, and be the good vegetables of going with rice or bread, have pleasant and function stomach.But it is seasonal strong that this plants vegetables, now also have to pickle after the Cauliflower quick refrigeration storage or edible, and also having is used as medicine Cauliflower uses.
Summary of the invention
The object of the present invention is to provide a kind of with Cauliflower primary raw material tartar sauce, to expand the range of application of Cauliflower.
White cauliflower sauce of the present invention is made up of the raw material of following weight portion: it is made up of the raw material of following weight portion: Cauliflower 25~35, mixing sauce 5~10, sweetener 1~2, ginger 0.2~1, garlic 0.2~1, fragrance adding agent 0.3~0.8, capsicum 1~4, Chinese prickly ash 1~4, spice 0.01~0.2 and the edible oil 20~35 be made up of soya sauce, thick broad-bean sauce, sweet fermented flour sauce, the weight portion that mixes three kinds of raw materials of sauce is: soya sauce 1.5~3, thick broad-bean sauce 1.5~3, sweet fermented flour sauce 0.3~2; Cauliflower is standby after using conventional methods and pickling; Capsicum and edible oil used conventional methods to make chilli oil standby; Again with chilli oil, mix sauce, sweetener, ginger, garlic, fragrance adding agent, Chinese prickly ash, spice mixing and stirring after, be heated to and add the Cauliflower of pickling after 70~90 ℃ again, can behind the fermentation system sauce.
Preparation method of the present invention, at first Cauliflower is used conventional methods pickle the back standby; Capsicum and edible oil used conventional methods to make chilli oil standby; Again with chilli oil, mix sauce, sweetener, ginger, garlic, fragrance adding agent, Chinese prickly ash, spice mixing and stirring after, be heated to and add the Cauliflower of pickling after 70~90 ℃ again, can behind the fermentation system sauce.
The present invention sets off by contrast with numb, peppery, bright, sweet four kinds of flavor bodies, fully keeps distinctive fragrance of Cauliflower and nutrition, and is spicy tasty and refreshing; It is a joint product that plants vegetables and combine with sauce, has enlarged the edible field of Cauliflower greatly, and it can be widely used in burning, cooking means such as fry, mixes, dips in.
Description of drawings
Accompanying drawing preparation process figure of the present invention
The specific embodiment
As shown in drawings, each raw material can adopt the weight portion relation in the technical scheme, preferentially following relationship: at first Cauliflower is pickled with traditional method, it is standby to get 280 grams~320 grams; Get mixing sauce 70 grams~80 grams of soya sauce, thick broad-bean sauce, sweet fermented flour sauce composition, the weight ratio of mixing soya sauce, thick broad-bean sauce, sweet fermented flour sauce in the sauce is: 1.5~3: 1.5~3: 0.3~2; Get sweetener white sugar 10 grams~14 grams; Ginger 5 grams~8 grams; Garlic 5 grams~8 grams; Fragrance adding agent 6 grams~7 grams, fragrance adding agent is made up of the raw material of following weight ratio: monosodium glutamate 0.4~0.8: the mixture 0.04~0.08 of 5 '-inosinicacid and 5 '-guanylic acid.Wherein the mixture of 5 '-inosinicacid and 5 '-guanylic acid is its commodity of a kind of existing product I+G by name; Get spice 0.2 gram~0.4 gram, wherein spice is made up of the raw material of following weight ratio: Chinese cassia tree 0.01~0.03 Chinese prickly ash 0.05~0.15 anise 0.008~0.015 tsaoko 0.008~0.015 nutmeg 0.008~0.015; Get Chinese prickly ash 20 grams~24 grams; Get capsicum 18 grams~24 grams and make chilli oil with~300 gram edible oils immersion slow fire heating of 270 grams.
With the chilli oil in the above-mentioned raw materials, mix sauce, sweetener, ginger, garlic, fragrance adding agent, Chinese prickly ash, spice mixing and stirring after, be heated to and add the Cauliflower of pickling after 70~90 ℃ again, can behind the fermentation system sauce.

Claims (3)

1, a kind of White cauliflower sauce, it is made up of the raw material of following weight portion: Cauliflower 25~35, mixing sauce 5~10, sweetener 1~2, ginger 0.2~1, garlic 0.2~1, fragrance adding agent 0.3~0.8, capsicum 1~4, Chinese prickly ash 1~4, spice 0.01~0.2 and the edible oil 20~35 be made up of soya sauce, thick broad-bean sauce, sweet fermented flour sauce, the weight portion that mixes three kinds of raw materials of sauce is: soya sauce 1.5~3, thick broad-bean sauce 1.5~3, sweet fermented flour sauce 0.3~2; Cauliflower is standby after using conventional methods and pickling; Capsicum and edible oil used conventional methods to make chilli oil standby; Again with chilli oil, mix sauce, sweetener, ginger, garlic, fragrance adding agent, Chinese prickly ash, spice mixing and stirring after, be heated to and add the Cauliflower of pickling after 70~90 ℃ again, can behind the fermentation system sauce.
2, White cauliflower sauce according to claim 1 is characterized in that fragrance adding agent is made up of the raw material of following weight portion: the mixture 0.04~0.08 of monosodium glutamate 0.4~0.8,5 '-inosinicacid and 5 '-guanylic acid.
3, White cauliflower sauce according to claim 1 is characterized in that spice is made up of the raw material of following weight portion: Chinese cassia tree 0.01~0.03, Chinese prickly ash 0.05~0.15, anistree 0.008~0.015, tsaoko 0.008~0.015 and nutmeg 0.008~0.015.
CNB2004100133103A 2004-06-17 2004-06-17 White cauliflower sauce CN100355367C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNB2004100133103A CN100355367C (en) 2004-06-17 2004-06-17 White cauliflower sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNB2004100133103A CN100355367C (en) 2004-06-17 2004-06-17 White cauliflower sauce

Publications (2)

Publication Number Publication Date
CN1589660A CN1589660A (en) 2005-03-09
CN100355367C true CN100355367C (en) 2007-12-19

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Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1323684C (en) * 2005-08-11 2007-07-04 任全民 Chinese medicinal composition for treating piles and anal fissure and process for preparing the same
CN101396114B (en) * 2008-10-16 2012-04-25 李玉花 Preparation method of broccoli capsicum paste
CN102669588A (en) * 2011-03-05 2012-09-19 马红林 Sauce-flavored African spiderherb
CN103461966B (en) * 2013-08-31 2015-03-04 徐州绿之野生物食品有限公司 Sauced pleurotus eryngii
CN104605327A (en) * 2013-11-05 2015-05-13 林翔 Secretly made chilli sauce and preparation method thereof
CN104719909A (en) * 2015-04-13 2015-06-24 湖北神丹健康食品有限公司 Seasoning pickled vegetables and processing method thereof
CN104921063A (en) * 2015-05-26 2015-09-23 合肥市金乡味工贸有限责任公司 Garlic sweet noodle sauce and preparation method thereof
CN105639268A (en) * 2015-05-28 2016-06-08 南京大地冷冻食品有限公司 Making method of seasoning sauce convenient to compound quickly
CN105053927A (en) * 2015-08-14 2015-11-18 湖北唐宋食品有限公司 Preserved common spiderflower herb with low salt conent capable of reducing blood pressure
CN105901662A (en) * 2016-04-18 2016-08-31 裴志伟 Instant dipping sauce and preparation method thereof

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1155991A (en) * 1996-02-02 1997-08-06 魏妙根 Preserved cauliflower shoot

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1155991A (en) * 1996-02-02 1997-08-06 魏妙根 Preserved cauliflower shoot

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
三个进口花菜新品种 李丰.农村百事通,第14期 2003 *
花菜佳肴 杜新刚等.食品与生活,第6期 1996 *

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