CN102461817A - Sauced potatoes - Google Patents
Sauced potatoes Download PDFInfo
- Publication number
- CN102461817A CN102461817A CN2010105406193A CN201010540619A CN102461817A CN 102461817 A CN102461817 A CN 102461817A CN 2010105406193 A CN2010105406193 A CN 2010105406193A CN 201010540619 A CN201010540619 A CN 201010540619A CN 102461817 A CN102461817 A CN 102461817A
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- China
- Prior art keywords
- potatoes
- cleaning
- placing
- sauced
- pepper
- 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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Abstract
The invention discloses sauced potatoes belonging to the field of pickles and particularly relates to a sauced potato pickle and a making method thereof. The making method comprises the following steps of: cleaning potatoes without peeling, cleaning beef steaks, and placing in a pot together; pouring soy sauce (till the potatoes and the beef steaks are submerged), placing wile pepper, aniseed and Chinese cinnamon into the pot, stewing with strong fire till the potatoes are colored and tasted; transferring the well stewed potatoes and the beef steaks into a jar, removing stems of little pepper, cleaning and drying the little pepper, placing the little pepper into the jar, cleaning and drying green onion, bundling together with green onion leaves; and taking out after about 10 days for taking.
Description
One, technical field:
The present invention belongs to pickles.
Two, background technology:
Wholesome materials such as lactic acid bacteria being arranged in the pickles, also have peat-reek and be convenient to and store, is the dish that is loved by the people autumn and winter.Pickles can produce lactic acid bacteria during the fermentation, and this helps the good effect of digestion, adjusting functions of intestines and stomach to the elderly.
Three, summary of the invention:
The sauce potato: potato is cleaned, do not removed the peel, beefsteak is cleaned, and puts in the pot together.Pour soy sauce (flooding potato, till the chop) into, put into Chinese prickly ash, aniseed, cassia bark, big fire endure potato go into look tasty till.The potato of enduring, the beefsteak bone moves in the altar, and capsicum is removed the base of a fruit, cleans, and dries and puts into altar, and green onion is cleaned, and dries, and ties with the green onion leaf and puts into altar together.Take out edible after about 10 days.
Four, the specific embodiment
Raw material: potato (Calusena lansium) 5000 grams, beefsteak 1000 grams, capsicum (red, point is done) 2500 grams, shallot 500 grams, soy sauce 2500 grams, Chinese prickly ash 5 grams, cassia bark 5 grams.
Preparation method:
1. potato is cleaned, do not removed the peel, beefsteak is cleaned, and puts in the pot together.
2. pour soy sauce (flooding potato, till the chop) into, put into Chinese prickly ash, aniseed, cassia bark, big fire endure potato go into look tasty till.
3. the potato of enduring, the beefsteak bone moves in the altar, and capsicum is removed the base of a fruit, cleans, and dries and puts into altar, and green onion is cleaned, and dries, and ties with the green onion leaf and puts into altar together.
4。Taking-up eats after about 10 days, and green onion, capsicum are all tasty, also edible.
Claims (1)
- A kind of sauce potato is characterized in that consisting of (percentage by weight):1. potato (Calusena lansium) 43.44%, beefsteak 8.7%, capsicum (red, point is done) 21.72%, shallot 4.34%, soy sauce 21.72%, Chinese prickly ash 0.04%, cassia bark 0.04%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105406193A CN102461817A (en) | 2010-11-12 | 2010-11-12 | Sauced potatoes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105406193A CN102461817A (en) | 2010-11-12 | 2010-11-12 | Sauced potatoes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102461817A true CN102461817A (en) | 2012-05-23 |
Family
ID=46066162
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105406193A Pending CN102461817A (en) | 2010-11-12 | 2010-11-12 | Sauced potatoes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102461817A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494217A (en) * | 2013-10-15 | 2014-01-08 | 皖东天都调味食品有限责任公司 | Rose and potato pickles |
| CN105192640A (en) * | 2014-06-23 | 2015-12-30 | 内蒙古田丰农牧有限责任公司 | Potato pickles and making method thereof |
-
2010
- 2010-11-12 CN CN2010105406193A patent/CN102461817A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494217A (en) * | 2013-10-15 | 2014-01-08 | 皖东天都调味食品有限责任公司 | Rose and potato pickles |
| CN103494217B (en) * | 2013-10-15 | 2015-11-25 | 皖东天都调味食品有限责任公司 | A kind of rose cooking shredded potato pickles |
| CN105192640A (en) * | 2014-06-23 | 2015-12-30 | 内蒙古田丰农牧有限责任公司 | Potato pickles and making method thereof |
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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: 20120523 |