CN102524838A - Bechamel prepared from giant salamander egg - Google Patents

Bechamel prepared from giant salamander egg Download PDF

Info

Publication number
CN102524838A
CN102524838A CN2012100106577A CN201210010657A CN102524838A CN 102524838 A CN102524838 A CN 102524838A CN 2012100106577 A CN2012100106577 A CN 2012100106577A CN 201210010657 A CN201210010657 A CN 201210010657A CN 102524838 A CN102524838 A CN 102524838A
Authority
CN
China
Prior art keywords
giant salamander
egg
oil
parts
fish
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.)
Withdrawn
Application number
CN2012100106577A
Other languages
Chinese (zh)
Inventor
王爽
Original Assignee
王爽
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 王爽 filed Critical 王爽
Priority to CN2012100106577A priority Critical patent/CN102524838A/en
Publication of CN102524838A publication Critical patent/CN102524838A/en
Withdrawn legal-status Critical Current

Links

Abstract

The invention relates to bechamel prepared from giant salamander egg, belongs to the technical field of bechamel, and particularly relates to bechamel prepared from anise, fructus cinnamomi, tea polyphenol, astragalus polysaccharides, soy isoflavones, peppermint oil, zanthoxylum oil, chili oil, giant salamander egg, salt and white granulated sugar.

Description

The tartar sauce of the fish-egg of a kind of giant salamander
Technical field
The invention belongs to the tartar sauce technical field, the tartar sauce of the fish-egg of the giant salamander that is specifically related to.
Background technology
At present, salty sauce is various in style, and traditional farmers''s salty sauce is arranged; The chilli garlic sauce of batch production production, dried sauce, golden yellow sauce or the like are also arranged, and still, general price is very low; Can not form luxury goods with traditional Chinese culture intension; Domestic high-grade tartar sauce is generally captured by foreigner's caviar product, and therefore, it is very meaningful to develop high-grade tartar sauce with Chinese characteristics.
Giant salamander is a kind of ancient amphibian; Artificial numerous the supporting of giant salamander become a new industry; In two generations of artificial numerous foster giant salamander, can process and sell, and the giant salamander body contains special enzyme and collagen, can strengthen people's immunocompetence; Therefore, the deep processing of giant salamander research receives people's attention.The tartar sauce of the fish-egg of giant salamander was not sold in market, did not listen the sales force to talk about yet.
Summary of the invention
The tartar sauce that the purpose of this invention is to provide the fish-egg of a kind of giant salamander.
The tartar sauce of the fish-egg of a kind of giant salamander; Be that feedstock production by following weight parts obtains: anistree 1-3 part, fourth osmanthus 2-6 part, Tea Polyphenols 1-3 part, astragalus polyose 1-3 part, isoflavones 1-3 part, peppermint oil 2-6 part, Chinese prickly ash oil 0.2-0.6 part, chilli oil 0.1-0.2 part, fish-egg 20-40 part of giant salamander, salt 2-5 part, white granulated sugar 2-5 part, liquor is an amount of.
The preparation method of described tartar sauce may further comprise the steps:
A. with anistree 1-3 part, fourth osmanthus 2-6 part, soak with liquor 20-60 part, filter, it is subsequent use to obtain filtrating A;
B. Tea Polyphenols 1-3 part, astragalus polyose 1-3 part, isoflavones 1-3 part are dissolved with liquor 20-60 part, and it is subsequent use to obtain solution B;
C. filtrate A, solution B, peppermint oil 2-6 part, Chinese prickly ash oil 0.2-0.6 part, chilli oil 0.1-0.2 part, fish-egg 20-40 part of giant salamander, salt 2-5 part, white granulated sugar 2-5 part is mixed, and it is subsequent use to obtain mixture;
D. mixture is packed in the potter's clay jar, the loess of crossing with high-temperature sterilization seals, and imbeds in the dark yellow mud of 1-2 rice, after 3-5 month, from yellow mud, takes out, and removes loess, just obtains tartar sauce of the present invention.
Preparation technology of the present invention comprised Chinese traditional salty sauce cultural features, adopt the loess sealing, bury fermentation at yellow soil; Through detecting; Tartar sauce of the present invention places that preservation term is 5 years in the high-grade sealed glass container, does not need low temperature to preserve, and the tartar sauce preservation term than general is long far away.Tartar sauce of the present invention does not contain any anticorrosive additive.
The present invention adopts the fish-egg of giant salamander, high-grade liquor as raw material, non-greasy, and solid content is many; The tartar sauce color is pale yellow, is placed in the high-grade glass container, and can sketches the contours of different shape; High mountain for example, river, courser; Constitute the requirement of high-grade tartar sauce fully, can satisfy the demand of global up-market.
Although combined preferred embodiment the present invention has been described; Right its is not in order to limit the present invention; Any those skilled in the art; Can implement the displacement and the modification of various changes, coordinate to the theme of listing here, so protection scope of the present invention is as the criterion when looking the scope thereof that is proposed.
The specific embodiment
Embodiment 1:
The tartar sauce of the fish-egg of a kind of giant salamander is made up of the raw material of following weight parts: 1 part of anise, 2 parts in fourth osmanthus, 1 part of Tea Polyphenols, 1 part of astragalus polyose, 1 part of isoflavones, 2 parts of peppermint oils, 0.2 part of Chinese prickly ash oil, 0.1 part of chilli oil, 20 parts in the fish-egg of giant salamander, 2 parts of salt, 2 parts of white granulated sugars.
The preparation method of described tartar sauce may further comprise the steps:
A. with 1 part of anise, 2 parts in fourth osmanthus, with the openning 20 parts of immersions in cellar for storing things of preserving 2 years, filter, it is subsequent use to obtain filtrating A;
B. 1 part of Tea Polyphenols, 1 part of astragalus polyose, 1 part of isoflavones are stored 20 parts of dissolvings with the openning of preserving 2 years, and it is subsequent use to obtain solution B;
C. filtrate A, solution B, 2 parts of peppermint oils, 0.2 part of Chinese prickly ash oil, 0.1 part of chilli oil, 20 parts in the fish-egg of giant salamander, 2 parts of salt, 2 parts of mixing of white granulated sugar, it is subsequent use to obtain mixture;
D. mixture is packed in the potter's clay jar, the loess of crossing with high-temperature sterilization seals, and imbeds in 1 meter dark yellow mud, after 3 months, from yellow mud, takes out, and removes loess, just obtains tartar sauce of the present invention.Per 10 grams of its price are 500 yuans.
Embodiment 2:
The tartar sauce of the fish-egg of a kind of giant salamander is made up of the raw material of following weight parts: 3 parts of anises, 6 parts in fourth osmanthus, 3 parts of Tea Polyphenols, 3 parts of astragalus polyoses, 3 parts of isoflavones, 6 parts of peppermint oils, 0.6 part of Chinese prickly ash oil, 0.2 part of chilli oil, 40 parts in the fish-egg of giant salamander, 5 parts of salt, 5 parts of white granulated sugars.
The preparation method of described tartar sauce may further comprise the steps:
A. with 3 parts of anises, 6 parts in fourth osmanthus, with 60 parts of immersions of Luzhou Old Cellar of preserving 5 years, filter, it is subsequent use to obtain filtrating A;
B. 3 parts of Tea Polyphenols, 3 parts of astragalus polyoses, 3 parts of isoflavones are used 60 parts of dissolvings of Luzhou Old Cellar of preserving 5 years, and it is subsequent use to obtain solution B;
C. filtrate A, solution B, 6 parts of peppermint oils, 0.6 part of Chinese prickly ash oil, 0.2 part of chilli oil, 40 parts in the fish-egg of giant salamander, 5 parts of salt, 5 parts of mixing of white granulated sugar, it is subsequent use to obtain mixture;
D. mixture is packed in the potter's clay jar, the loess of crossing with high-temperature sterilization seals, and imbeds in 2 meters dark yellow mud, after 5 months, from yellow mud, takes out, and removes loess, just obtains tartar sauce of the present invention.Per 10 grams of its price are 1000 yuans.

Claims (2)

1. the tartar sauce of the fish-egg of a giant salamander; Be that feedstock production by following weight parts obtains: anistree 1-3 part, fourth osmanthus 2-6 part, Tea Polyphenols 1-3 part, astragalus polyose 1-3 part, isoflavones 1-3 part, peppermint oil 2-6 part, Chinese prickly ash oil 0.2-0.6 part, chilli oil 0.1-0.2 part, fish-egg 20-40 part of giant salamander, salt 2-5 part, white granulated sugar 2-5 part, liquor is an amount of.
2. the preparation method of the described tartar sauce of claim 1 may further comprise the steps:
A. with anistree 1-3 part, fourth osmanthus 2-6 part, soak with liquor 20-60 part, filter, it is subsequent use to obtain filtrating A;
B. Tea Polyphenols 1-3 part, astragalus polyose 1-3 part, isoflavones 1-3 part are dissolved with liquor 20-60 part, and it is subsequent use to obtain solution B;
C. filtrate A, solution B, peppermint oil 2-6 part, Chinese prickly ash oil 0.2-0.6 part, chilli oil 0.1-0.2 part, fish-egg 20-40 part of giant salamander, salt 2-5 part, white granulated sugar 2-5 part is mixed, and it is subsequent use to obtain mixture;
D. mixture is packed in the potter's clay jar, the loess of crossing with high-temperature sterilization seals, and imbeds in the dark yellow mud of 1-2 rice, after 3-5 month, from yellow mud, takes out, and removes loess, just obtains tartar sauce of the present invention.
CN2012100106577A 2012-01-15 2012-01-15 Bechamel prepared from giant salamander egg Withdrawn CN102524838A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2012100106577A CN102524838A (en) 2012-01-15 2012-01-15 Bechamel prepared from giant salamander egg

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN2012100106577A CN102524838A (en) 2012-01-15 2012-01-15 Bechamel prepared from giant salamander egg
CN2012102334648A CN102742872B (en) 2012-01-15 2012-07-06 Sauce made from roes of giant salamander

Publications (1)

Publication Number Publication Date
CN102524838A true CN102524838A (en) 2012-07-04

Family

ID=46333880

Family Applications (2)

Application Number Title Priority Date Filing Date
CN2012100106577A Withdrawn CN102524838A (en) 2012-01-15 2012-01-15 Bechamel prepared from giant salamander egg
CN2012102334648A Expired - Fee Related CN102742872B (en) 2012-01-15 2012-07-06 Sauce made from roes of giant salamander

Family Applications After (1)

Application Number Title Priority Date Filing Date
CN2012102334648A Expired - Fee Related CN102742872B (en) 2012-01-15 2012-07-06 Sauce made from roes of giant salamander

Country Status (1)

Country Link
CN (2) CN102524838A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103300345A (en) * 2013-05-17 2013-09-18 马鞍山市十月丰食品有限公司 Mint fermented bean curd silverfish sauce and preparation method thereof
CN105011230A (en) * 2015-06-04 2015-11-04 安徽小菜一碟食品有限公司 Artificial caviar using a natural preservative and a preparation method thereof
CN105054133A (en) * 2015-08-19 2015-11-18 孙立民 Salmon caviar capable of nourishing faces and preparation method of salmon caviar

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101647582B (en) * 2008-08-13 2012-08-22 杭州千岛湖鲟龙科技股份有限公司 Technology for processing caviar
CN101675810A (en) * 2008-09-19 2010-03-24 颜桂珠 Table caviar and production method thereof
CN101422261B (en) * 2008-10-28 2012-09-05 山东好当家海洋发展股份有限公司 Preparation method of flavor caviar
CN101720914B (en) * 2009-12-10 2012-07-25 张家界金鲵生物科技有限公司 Andrias davidiamus meat sauce and manufacture method thereof
CN101999707B (en) * 2010-10-21 2012-10-03 丹东鸿洋食品有限公司 Tomato caviar and preparation method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103300345A (en) * 2013-05-17 2013-09-18 马鞍山市十月丰食品有限公司 Mint fermented bean curd silverfish sauce and preparation method thereof
CN105011230A (en) * 2015-06-04 2015-11-04 安徽小菜一碟食品有限公司 Artificial caviar using a natural preservative and a preparation method thereof
CN105054133A (en) * 2015-08-19 2015-11-18 孙立民 Salmon caviar capable of nourishing faces and preparation method of salmon caviar

Also Published As

Publication number Publication date
CN102742872B (en) 2013-09-11
CN102742872A (en) 2012-10-24

Similar Documents

Publication Publication Date Title
CN101972004B (en) Preparation method and application of oyster zymolyte
CN103131590B (en) Brewage method of Chinese caterpillar fungus health-care yellow rice wine
CN102210449B (en) Liquid submerged fermentation culture of Thelephora ganbajun Zang and preparation methods of seasoning and selenium-enriched product of Thelephora ganbajun Zan
CN104232390A (en) Grape wine brewing method
CN102742872B (en) Sauce made from roes of giant salamander
CN101692891A (en) Production technique of cooking wine with ageing vinasse
CN103881838A (en) Soapberry liquid composition and dish washing detergent containing same
CN105901651A (en) Method for fermentation production of fish sauce through Halobacteriaceae sp. mixed strain
CN103146527B (en) Production method of corn wine
CN103932148A (en) Method for preparing soybean sauce by fermenting vinasse
KR101172692B1 (en) Natural colors from marine algae and method for preparing the same
CN102703288B (en) Cordyceps sinensis three-animal-penis wine and method for producing cordyceps sinensis three-animal-penis wine
CN102258451A (en) Preparation method of mouthwash for eliminating swelling and aching of gum
CN103421637A (en) Mixed fruit wine and preparation method thereof
KR101530661B1 (en) Method for Preparing Makgeolli Using Monascus sp. and Makgeolli Prepared Thereby
CN105055188B (en) A kind of composition with senile-resistant efficacy and preparation method and application
CN105273919B (en) A kind of preparation method of bamboo wine
CN102337196B (en) Haematococcus alcoholic drink and preparation method thereof
CN102433072B (en) Method for removing rhodamine B in capsicum oleoresin
CN104651045A (en) Preparation method of banana essence base
CN104163685B (en) A kind of Cordyceps militaris (L.) Link.sporophore culture medium adding Flos Trollii slag
CN104212839B (en) A kind of preparation method of monascorubin not easy to fade
Huang et al. Optimization of extraction of loquat flowers polyphenolics and its antioxidant and anti-polyphenol oxidase properties
CN101864401A (en) Liquid complex enzyme for use in brewing red wine and use thereof
CN104381961A (en) Nature five-fruit soy source and preparation method thereof

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C04 Withdrawal of patent application after publication (patent law 2001)
WW01 Invention patent application withdrawn after publication

Open date: 20120711

DD01 Delivery of document by public notice

Addressee: Wang Shuang

Document name: Notification of Approving Refund