CN102450627A - Manufacture method for golden mushroom sauce - Google Patents
Manufacture method for golden mushroom sauce Download PDFInfo
- Publication number
- CN102450627A CN102450627A CN2010105150134A CN201010515013A CN102450627A CN 102450627 A CN102450627 A CN 102450627A CN 2010105150134 A CN2010105150134 A CN 2010105150134A CN 201010515013 A CN201010515013 A CN 201010515013A CN 102450627 A CN102450627 A CN 102450627A
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- CN
- China
- Prior art keywords
- sauce
- golden mushroom
- manufacture method
- asparagus
- edible
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a manufacture method for an edible sauce, especially to a manufacture method for a golden mushroom sauce. The golden mushroom is the edible fungi with the high nutritive value. The manufacture method of the present invention is mainly characterized in that: the golden mushroom is combined with a soybean sauce and other assistant materials. According to the manufacture method, the high quality golden mushroom is selected; the golden mushroom is firstly subjected to soaking and blanching by boiled water; after removing and cooling, the golden mushroom is cut into small pieces with the length of 2-3 cm; then the soybean sauce, edible oil, flatspine pricklyash powder, green onion, ginger, garlic, starch, sesame, spices, high quality cayenne pepper and a food additive are added, and treatments of heating and complete cooking are performed; finally a packaging treatment is performed to obtain the can.
Description
Technical field
The present invention relates to a kind of preparation method of edible paste, especially a kind of preparation method of Asparagus sauce.
Background technology
In the daily life of people, edible paste has become indispensable a kind of flavouring on the dining table.No matter be barbecue or eat vegetables raw, all be unable to do without the seasoning of sauce.And the kind of sauce is more single on the existing market nowadays, and is not very abundant aspect nutrition.
Summary of the invention
The object of the present invention is to provide a kind of special taste, the preparation method of nutritious Asparagus sauce.
For realizing above-mentioned purpose, Asparagus is combined with soy sauce and other auxiliary materials.
It is characterized in that: Asparagus 25～35%, soy sauce 30～40%, edible oil 3～5%, zanthoxylum powder 2～3%, green onion 3～5%, ginger 2～3%, garlic 2～3%, starch 1～2%, sesame 3～5%, spice 1～2%, high-quality capsicum 3～5%, food additives 1～2%.
Advantage of the present invention is the mouthfeel that had both kept sauce, has increased the Asparagus nutritional labeling again.
Below in conjunction with embodiment the present invention is described further.
The specific embodiment
Embodiment 1
Choose the high-quality Asparagus; At first soak Asparagus boiling hot with boiling water; Pull out and be cut into the fritter that length is 2～3cm after cooling; Asparagus 30%, soy sauce 40%, edible oil 5%, zanthoxylum powder 3%, green onion 5%, ginger 3%, garlic 3%, starch 2%, sesame 5%, spice 2%, high-quality capsicum 5%, food additives 2% are boiled through heating, pack completion at last.
Embodiment 2
Choose the high-quality Asparagus; At first soak Asparagus boiling hot with boiling water; Pull out and be cut into the fritter that length is 2～3cm after cooling; Asparagus 35%, soy sauce 40%, edible oil 4%, zanthoxylum powder 3%, green onion 3%, ginger 3%, garlic 3%, starch 2%, sesame 4%, spice 2%, high-quality capsicum 5%, food additives 2% are boiled through heating, pack completion at last.
Claims (2)
1. the preparation method of an Asparagus sauce is characterized in that: Asparagus 25～35%, soy sauce 30～40%, edible oil 3～5%, zanthoxylum powder 2～3%, green onion 3～5%, ginger 2～3%, garlic 2～3%, starch 1～2%, sesame 3～5%, spice 1～2%, high-quality capsicum 3～5%, food additives 1～2%.
2. the preparation method of a kind of Asparagus sauce according to claim 1; It is characterized in that: choose the high-quality Asparagus; At first soak Asparagus boiling hot with boiling water; Pull out and be cut into the fritter that length is 2～3cm after cooling, add soy sauce, edible oil, zanthoxylum powder, green onion, ginger, garlic, starch, sesame, spice, high-quality capsicum, food additives then and boil, pack completion at last through heating.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105150134A CN102450627A (en) | 2010-10-22 | 2010-10-22 | Manufacture method for golden mushroom sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105150134A CN102450627A (en) | 2010-10-22 | 2010-10-22 | Manufacture method for golden mushroom sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102450627A true CN102450627A (en) | 2012-05-16 |
Family
ID=46034602
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105150134A Pending CN102450627A (en) | 2010-10-22 | 2010-10-22 | Manufacture method for golden mushroom sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102450627A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039952A (en) * | 2013-01-23 | 2013-04-17 | 李卫旗 | Method for producing flavorful flammulina velutipes leek flower paste |
| CN103099193A (en) * | 2012-12-07 | 2013-05-15 | 李红 | Manufacturing method of needle mushroom stewed with green peppers and red peppers |
| CN103416731A (en) * | 2012-05-17 | 2013-12-04 | 褚凤飞 | Wild-taste nutritive pickle and preparation method therefor |
| CN105410863A (en) * | 2015-10-30 | 2016-03-23 | 成都圣灵生物科技有限公司 | Flammulina velutiper seasoning sauce |
-
2010
- 2010-10-22 CN CN2010105150134A patent/CN102450627A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416731A (en) * | 2012-05-17 | 2013-12-04 | 褚凤飞 | Wild-taste nutritive pickle and preparation method therefor |
| CN103416731B (en) * | 2012-05-17 | 2014-10-08 | 褚凤飞 | Wild-taste nutritive pickle and preparation method therefor |
| CN103099193A (en) * | 2012-12-07 | 2013-05-15 | 李红 | Manufacturing method of needle mushroom stewed with green peppers and red peppers |
| CN103039952A (en) * | 2013-01-23 | 2013-04-17 | 李卫旗 | Method for producing flavorful flammulina velutipes leek flower paste |
| CN103039952B (en) * | 2013-01-23 | 2014-01-08 | 杭州鹏龙科技有限公司 | Method for producing flavorful flammulina velutipes leek flower paste |
| CN105410863A (en) * | 2015-10-30 | 2016-03-23 | 成都圣灵生物科技有限公司 | Flammulina velutiper seasoning sauce |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120516 |