CN101019632A

CN101019632A - Fragrant hot pickled mustard tuber sauce

Info

Publication number: CN101019632A
Application number: CNA2007100782901A
Authority: CN
Inventors: 李庆英; 夏光能
Original assignee: Individual
Current assignee: Individual
Priority date: 2007-03-15
Filing date: 2007-03-15
Publication date: 2007-08-22
Anticipated expiration: 2027-03-15
Also published as: CN100553485C

Abstract

The present invention relates to food, and is especially fragrant hot pickled mustard tuber sauce. The fragrant hot pickled mustard tuber sauce is produced with fresh mustard tuber as main material and through mixing with salt, chili powder, ginger, pricklyash and garlic, crushing, sealed heliophobic storing, dewatering to obtain paste, adding seasoning liquid prepared with the separated salt water and other seasonings and through boiling, and further mixing with ginger powder, peanut powder, sesame, sesame powder, chili powder and monosodium glutamate. The fragrant hot pickled mustard tuber sauce is served as seasoning.

Description

A kind of fragrant hot pickled mustard tuber sauce

Technical field

The present invention relates to a kind of food, particularly a kind of is the food that feedstock production forms with the tuber mustard head.

Technical background

With the tuber mustard head is that the food that raw material is made mainly contains instant hot pickled mustard tuber (silk, sheet, particle) and hot pickled mustard tuber paste, also has it is pickled into pickles or directly do vegetables to eat.At present, in the process of making hot pickled mustard tuber paste, to use a large amount of salt and add a certain amount of toner, anticorrisive agent, the discarded salt solution that produces can pollute environment, and the toner that adds, anticorrisive agent can cause certain destruction to the original nutritional labeling of tuber mustard head on the one hand, on the other hand if long-term eating also can produce certain influence to health, and the color, smell and taste of existing hot pickled mustard tuber paste are not good, so make on the market with the tuber mustard head be the preserved szechuan pickle made of raw material mainly based on instant hot pickled mustard tuber, hot pickled mustard tuber paste is not favored by the consumer.

Summary of the invention

The purpose of this invention is to provide a kind of fragrant hot pickled mustard tuber sauce, preferable to increase a kind of color, smell and taste, what help health is the preserved szechuan pickle kind that raw material is made with the tuber mustard head, and can not produce discarded salt solution in process of production.

Fragrant hot pickled mustard tuber sauce of the present invention is got by following method preparation:

A, go muscle to clean the back on the tuber mustard head to be broken into dish sauce A with salt, chilli powder, old ginger, Chinese prickly ash, garlic mixed powder;

B, dish sauce A sealing black out deposited at least take out dehydration after 5 days, obtain dish sauce B and dish salt solution;

C, the dish salt solution that will deviate from boiled and filtered to remove impurity, added fennel powder, star aniseed powder, pepper powder, zanthoxylum powder, sugarcane water, white sugar, and heating boiled 2～7 minutes, made spice water;

D, spice water is cooled to 40～50 ℃ after, add dish sauce B and old ginger end and make dish sauce C;

E, edible oil is put into pot burn, peanut powder, sesame, black sesame powder are fried in shallow oil when ripe, pour in the chilli powder at once, and add monosodium glutamate immediately and mix thoroughly rapidly, pour into to mix thoroughly among the dish sauce C and form to 7～8 one-tenth duration and degree of heating.

The consumption of salt, chilli powder, old ginger, Chinese prickly ash, garlic is respectively 3～6%, 1～5%, 1.5～3.5%, 0.5～1.5% and 1.5～4% of tuber mustard head consumption in a step.

The consumption of fennel powder, star aniseed powder, pepper powder, zanthoxylum powder, sugarcane water, white sugar is respectively 0.05～0.08%, 0.05～0.08%, 0.02～0.1%, 0.01～0.08%, 0.5～2.5% and 3～5% of the dish salt water yield in the c step.

Consumption at d step Chinese food sauce B and old ginger end is respectively 35～40% and 3.5～4% of the dish salt water yield.

The consumption of edible oil, peanut powder, sesame, black sesame powder, chilli powder, monosodium glutamate is respectively 65～80%, 4.5～5.5%, 0.8～1.5%, 1.0～1.5%, 0～7%, 2.5～3.5% of the dish salt water yield in the e step.

The fragrant hot pickled mustard tuber sauce that makes with this method is owing to all be used for the making of fragrant hot pickled mustard tuber sauce again with the dish salt solution that produces in the production process, discards salt solution environment is not polluted so can not produce; And on the make do not use toner and anticorrisive agent, so can not cause damage to health; This fragrant hot pickled mustard tuber sauce color and luster is vivid, and is bright fragrant tasty and refreshing, long times of aftertaste, and normal temperature sealing lucifuge energy long preservation both can have been done cold and dressed with sauce condiment, cooking seasoning matter, wheaten food flavouring, also can directly accompany food to use.

The specific embodiment

Embodiment one:

1, salt, 1.5% chilli powder, 1.5% old ginger, 0.5 Chinese prickly ash, the 1.5% garlic mixed powder that the tuber mustard head is gone muscle clean back and its weight 3% is broken into dish sauce A;

2,, dish sauce A sealing black out deposited takes out dehydration after 5 days, obtain dish sauce B and dish salt solution;

3, the dish salt solution that will deviate from boiled and filtered to remove impurity, added the dish salt water yield 0.05% fennel powder, 0.0 5% star aniseed powder, 0.02% pepper powder, 0.01% zanthoxylum powder, 0.5% sugarcane water, 3% white sugar, and heating boiled 2 minutes, made spice water;

4, spice water is cooled to 40 ℃ after, add the dish salt water yield 35% dish sauce B and 3.5% old ginger end and make dish sauce C;

5, get the edible oil that is equivalent to the dish salt water yield 65%, putting into pot burns to 7～8 one-tenth duration and degree of heating, the dish salt water yield 4.5% peanut powder, 0.8% sesame, 1.0% black sesame powder are fried in shallow oil when ripe, poured into the monosodium glutamate of the dish salt water yield 2.5% at once and mix thoroughly rapidly, pour into to mix thoroughly among the dish sauce C and form fragrant hot pickled mustard tuber sauce.

Embodiment two:

1, salt, 5% chilli powder, 3.5% old ginger, 1.5% Chinese prickly ash, the 4% garlic mixed powder that the tuber mustard head is gone muscle clean back and its weight 6% is broken into dish sauce A;

2, dish sauce A sealing black out is deposited at least taking-up dehydration after 7 days, obtained dish sauce B and dish salt solution;

3, the dish salt solution that will deviate from boiled and filtered to remove impurity, added the dish salt water yield 0.08% fennel powder, 0.08% star aniseed powder, 0.1% pepper powder, 0.08% zanthoxylum powder, 2.5% sugarcane water, 5% white sugar, and heating boiled 7 minutes, made spice water;

4, spice water is cooled to 50 ℃ after, add the dish salt water yield 40% dish sauce B and 4% old ginger end and make dish sauce C;

5, get the edible oil that is equivalent to the dish salt water yield 80%, putting into pot burns to 7～8 one-tenth duration and degree of heating, the dish salt water yield 5.5% peanut powder, 1.5% sesame, 1.5% black sesame powder are fried in shallow oil when ripe, at once pour in the dish salt water yield 7% chilli powder, and the monosodium glutamate that adds the dish salt water yield 3.5% immediately mixes thoroughly rapidly, pours into to mix thoroughly among the dish sauce C to form fragrant hot pickled mustard tuber sauce.

Embodiment three:

1, salt, 3% chilli powder, 2.5% old ginger, 1% Chinese prickly ash, the 2.5% garlic mixed powder that the tuber mustard head is gone muscle clean back and its weight 4.5% is broken into dish sauce A;

2, dish sauce A sealing black out is deposited at least taking-up dehydration after 15 days, obtained dish sauce B and dish salt solution;

3, the dish salt solution that will deviate from boiled and filtered to remove impurity, added the dish salt water yield 0.06% fennel powder, 0.6% star aniseed powder, 0.07% pepper powder, 0.04% zanthoxylum powder, 1.5% sugarcane water, 4% white sugar, and heating boiled 4 minutes, made spice water;

4, spice water is cooled to 45 ℃ after, add the dish salt water yield 38% dish sauce B and 3.8% old ginger end and make dish sauce C;

5, get the edible oil that is equivalent to the dish salt water yield 70%, putting into pot burns to 7～8 one-tenth duration and degree of heating, the dish salt water yield 5% peanut powder, 1.2% sesame, 1.2% black sesame powder are fried in shallow oil when ripe, at once pour in the dish salt water yield 3.5% chilli powder, and the monosodium glutamate that adds the dish salt water yield 3% immediately mixes thoroughly rapidly, pours into to mix thoroughly among the dish sauce C to form fragrant hot pickled mustard tuber sauce.

Claims

1, a kind of fragrant hot pickled mustard tuber sauce is characterized in that, is got by following method preparation:

2, fragrant hot pickled mustard tuber sauce according to claim 1 is characterized in that, the consumption of salt, chilli powder, old ginger, Chinese prickly ash, garlic is respectively 3～6%, 1～5%, 1.5～3.5%, 0.5～1.5% and 1.5～4% of tuber mustard head consumption in a step.

3, fragrant hot pickled mustard tuber sauce according to claim 1, it is characterized in that the consumption of fennel powder, star aniseed powder, pepper powder, zanthoxylum powder, sugarcane water, white sugar is respectively 0.05～0.0 8%, 0.05～0.08%, 0.02～0.1%, 0.01～0.08%, 0.5～2.5% and 3～5% of the dish salt water yield in the c step.

4, fragrant hot pickled mustard tuber sauce according to claim 1 is characterized in that, the consumption at d step Chinese food sauce B and old ginger end is respectively 35～40% and 3.5～4% of the dish salt water yield.

5, fragrant hot pickled mustard tuber sauce according to claim 1, it is characterized in that the consumption of edible oil, peanut powder, sesame, black sesame powder, chilli powder, monosodium glutamate is respectively 65～80%, 4.5～5.5%, 0.8～1.5%, 1.0～1.5%, 0～7%, 2.5～3.5% of the dish salt water yield in the e step.