CN101433306A

CN101433306A - Mixed sauce

Info

Publication number: CN101433306A
Application number: CNA2008101885721A
Authority: CN
Inventors: 赵路通
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-12-17
Filing date: 2008-12-17
Publication date: 2009-05-20

Abstract

The invention discloses blended paste. The paste is characterized in that a certain proportion of peanut soybean paste is placed in a container; a certain proportion of sesame oil is placed into the container for stirring; when the mixture is evenly stirred, a certain proportion of white sesame paste is placed into the container for evenly stirring again; and thus the blended paste is prepared. A common formula of the blended paste comprises: 10 to 90 percent of the white sesame paste, 10 to 90 percent of peanut soybean paste and 20 to 80 percent of the sesame oil. The preferred formula of the blended paste comprises: 40 to 60 percent of the white sesame paste, 40 to 70 percent of the peanut soybean paste and 2 to 5 percent of the sesame oil. The standard formula of the blended paste comprises 40 percent of the white sesame paste, 60 percent of the peanut soybean paste and 4 percent of the sesame oil. The blended paste is processed by pure natural food and has the characteristics of fragrant and sweet taste, long lasting paste scent, fresh aftertaste and so on. The blended paste has the fragrant taste of the sesame paste and the fragrant and sweet of peanut paste, contains rich nutrients and is suitable to be used as a condiment for chaffy dish or be eaten directly.

Description

A kind of mediation sauce

Technical field

The present invention relates to a kind of edible paste, particularly a kind of mediation sauce with multiple eating sauce mediation different taste together belongs to the technical field that edible flavouring reaches directly edible sauce class aspect.

Background technology

Though known sauce class kind is a lot, more single, as: though the sesame paste taste has fragrant sense, bitter taste is heavier; The fragrant sense difference of peanut butter, but have sweet taste has a lot of people to dislike eating, and we can say heavy mouthful of difficult accent, the fragrant and sweet of peanut butter is arranged, the task of top priority in the edible paste class field of can saying so again if any a kind of perfume (or spice) sense of existing sesame paste.

Summary of the invention

Deficiency at above-mentioned technical problem exists the purpose of this invention is to provide a kind of mediation sauce.

Technical scheme of the present invention is as follows:

A kind of mediation sauce is characterized in that: a certain proportion of peanut soya sauce is put into container, more a certain proportion of sesame oil is put into container and stir, after stirring, put into a certain proportion of white sesameseed sauce, evenly stir again, mediation sauce of the present invention.

General matching method:

White sesameseed sauce: 10%～90%; Peanut soya sauce: 10%～90%; Sesame oil: 20%～80%.

The optimum ratio method:

White sesameseed sauce: 40%～60%; Peanut soya sauce: 40%～70%; Sesame oil: 2%～5%.

Standard matching method (calculating) by 52 kilograms of finished products mediation sauce:

White sesameseed sauce: 40%; Peanut soya sauce: 60%; Sesame oil: 4%.

The invention belongs to natural food and process, have fragrant and sweet good to eatly, sauce is fragrant lasting, characteristics such as aftertaste delicate fragrance, the perfume (or spice) sense of existing sesame paste has the fragrant and sweet of peanut butter again, and is nutritious, applicable to chafing dish with flavouring with directly eat.

The specific embodiment

The making embodiment of white sesameseed sauce, peanut soya sauce and sesame oil:

The preparation method of sesame oil:

(1) screening: use motor-vibro screen, sieve removes foreign material in the sesame, raises clean dust, the clear water rinsing, available basin or cylinder fill up clear water, pour sesame into, stir 15 minutes, pull sesame out, are placed on basket upward drop branch that anhydrates of close eye sieve, treat 30 minutes after, get final product parch.

(2) parch: the sesame of cleaning is placed on parch in the stirring-type cylinder pot.Fire can be more suddenly during beginning, use slow fire instead after a large amount of evaporations of sesame moisture, fries to sesame to be purplish red with hand its heart benevolence of back of crumbing, sprinkle immediately into 2～2.5% the cold water that accounts for sesame weight, be further cooling, ripe sesame is put into the electric fan sieve, reach the purpose that cooling blows off.

(3) grind: will fry good sesame, and be placed in the stone mill and grind carefully, and promptly get pulpous state sesame base, semifinished product grinds thin more well more.

(4) convert slurry big and heavy stone oil: the sesame base is put in the iron pan, adding boiling water constantly stirs, it is an amount of that amount of water will lean on experience to grasp, divide 2～3 times and add, add about 87% of whole water yields for the first time, add again for the second time after stirring evenly, present the fine cells shape until the slurry of choosing dilution with waddy, stop to add water when more oil content is arranged on every side, slowly stir a period of time again, when a large amount of emersion oil content in top layer till.It should be noted that and compare thickness when the sesame semifinished product has just added moisture that stir at full tilt fast, except that taking off the stirring with waddy or wood, also available spades is stirred, in order to avoid semifinished product adheres to the bottom of a pan, influences uniformity coefficient, reduces oil pump capacity.When most of sesame oil floated on the surface, promptly available spoon skimmed oil come, but should once not cast aside oil clean.General summer temperature height can stay a little, needs insulation winter, and it is thick that the interior oil reservoir of pot need keep a finger.Shake with field cricket then, remaining oil content is gathered to move float on the surface, at last the sesame oil that skims is put into cylinder or jar in.

The making of peanut soya sauce:

(1) selected high-quality peanut beans, per 75 kilograms is one pot.

(2) peanut bean is put into pot, put into 3/4 clear water and soak after 10 minutes in pot, use the waddy stirring and washing, pull the back out with sieve and moisten, in 1-2 hour summer, in 2-8 hour spring and autumn, winter is antifreeze.

(3) peanut bean is put into stirring-type cylinder pot and is fried, first pot about 60 minutes, second pot about 40 minutes, it is good that temperature is fried to being ecru after peanut bean pulverizes with hand, ceases fire and pours out immediately the peanut bean cooling of scattering.

(4) beans that fry being put into the pulverizer peeling pulverizes.

(5) selected good quality soybeans, per 50 kilograms is one pot.

(6) soya bean is put into pot, put into 3/4 clear water and soak after 10 minutes in pot, use the waddy stirring and washing, pull the back out with sieve and moisten, in 1-2 hour summer, in 2-8 hour spring and autumn, winter is antifreeze.

(7) soya bean is put into stirring-type cylinder pot and fries, first pot about 60 minutes, second pot about 40 minutes, it is good that temperature is fried to being crocus after soya bean is pulverized with hand, ceases fire and pours out immediately the soya bean cooling of scattering.

(8) 70%～95% the ripe peanut bean that peeling is pulverized and 5%～15% full fat soybean are poured in the funnel on the stone mill and are begun stone mill defibrination (the stone mill diameter is 90cm), per 50 kilograms about 40 minutes, the peanut soya sauce.

The preparation method of white sesameseed sauce:

(1) selected high quality white sesame, per 50 kilograms is one pot.

(2) white sesameseed is poured in the pot, put into 3/4 clear water and soak after 10 minutes, use the waddy stirring and washing, it is moist to pull the back out with sieve, and in 1-2 hour summer, in 2-8 hour spring and autumn, winter is antifreeze.

(3) white sesameseed of cleaning is put into stirring-type cylinder frying pan and fries, first pot about 60 minutes, second pot about 40 minutes, temperature is fried after white sesameseed pulverizes with hand and is golden yellow for good, promptly pours out sesame is scattered, lowers the temperature.

(4) after motor-vibro screen sieve (removing out sesame impurity), in the stone mill funnel of packing into, begin with stone mill defibrination (the stone mill diameter is 90cm), about 30 minutes of 50 kilograms of sesames, sesame paste.

Embodiment 1:

The sauce of making in order to the top method is made into mediation sauce by following proportioning, the optimum ratio method:

40%～70% peanut soya sauce is put into container, again 2%～5% sesame oil is put into container and stir, after stirring, put into 40%～60% white sesameseed sauce, evenly stir again, mediation sauce of the present invention.

Embodiment 2:

The sauce of making in order to the top method is made into mediation sauce by following proportioning, standard matching method (calculating by 52 kilograms of finished products mediation sauce):

60% peanut soya sauce is put into container, again 4% sesame oil is put into container and stir, after stirring, put into 40% white sesameseed sauce, evenly stir again, mediation sauce of the present invention.

The present invention is not limited to the content that above embodiment puts down in writing, and evenly stirs so long as by a certain percentage peanut soya sauce, sesame oil and white sesameseed sauce are put into container, promptly constitutes the related summary of the invention of mediation sauce of the present invention.

Claims

1. a mediation sauce is characterized in that: general matching method: white sesameseed sauce: 10%～90%; Peanut soya sauce: 10%～90%; Sesame oil: 20%～80%.

2. a kind of mediation sauce according to claim 1 is characterized in that: the optimum ratio method: white sesameseed sauce: 40%～60%; Peanut soya sauce: 40%～70%; Sesame oil: 2%～5%.

3. a kind of mediation sauce according to claim 1 is characterized in that: standard matching method (calculating by 52 kilograms of finished products mediation sauce): white sesameseed sauce: 40%; Peanut soya sauce: 60%; Sesame oil: 4%.

4. according to the described a kind of mediation sauce of each claim, it is characterized in that: a certain proportion of peanut soya sauce is put into container, a certain proportion of sesame oil is put into stirred again, after stirring, put into a certain proportion of white sesameseed sauce, evenly stir again, be i.e. cost mediation sauce.