CN102669588A

CN102669588A - Sauce-flavored African spiderherb

Info

Publication number: CN102669588A
Application number: CN2011100575842A
Authority: CN
Inventors: 马红林
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-03-05
Filing date: 2011-03-05
Publication date: 2012-09-19

Abstract

The invention relates to sauce-flavored African spiderherb which is sauce type dish and is characterized by being prepared from the following substances in percentage by weight through the steps of preparing 36-70% of African spiderherb into a semi-finished product; then adding 12-15% of mixed sauce, 15-25% of salad oil, 0.7-2.7% of capsicum and pepper, 1.9-3.9% of ginger and garlic and 0.1-0.3% of preserving auxiliary agent to a pan, mixing, heating to 50 DEG C, adding the semi-finished product African spiderherb into the pan, mixing uniformly, heating to 80-90 DEG C and packaging to obtain a finished product. Compared with the pickles in the prior art, the sauce-flavored African spiderherb has the characteristics of simple preparation process and low cost, has the advantages of short producing processing period, dense and long-lasting sauce flavor, crispness and dainty, and easiness in storage, and is a finest-grade dish in daily life at home and a superexcellent gift to be presented to friends and relatives.

Description

The fragrant Cauliflower of sauce

Technical field the present invention relates to food, specifically is exactly the fragrant Cauliflower of a kind of sauce.

The background technology Cauliflower, plant latin name: cleome gynandral, plant another name: cleome gynandral, another name: single angle dish, repeatly analyse grass, smelly cauliflower, Anagyris foetida angle, pig dung grass, five plums grass, spend young grass in vain.Nature and flavor: bitter, hot, temperature, slightly poisonous.Effect: promoting blood circulation and stopping pain is arranged, the function of expelling wind and clearing away cold.It belongs to Capparidaceae annual herb plant, foul smelling.On the books on the Li Shizhen (1518-1593 A.D.) Compendium of Material Medica, " pharmacopeia is complete works of " also has detailed description.Scientific research measure to show that it is rich in rich in amino acid and to 17 kinds of trace elements of human body beneficial.Have higher medical value, its stem, leaf and root all are Chinese medicines preferably, have clearing heat and detoxicating, dispel the wind and fall wet, Appetizing spleen-tonifying, whet the appetite, multi-efficiency such as prevent and cure diseases.Growth at the beginning of its suitable midsummer, harvesting.Because poisonous can not eating raw enjoyed so at present Cauliflower is processed or pickled or be mixed with food.

Summary of the invention the purpose of this invention is to provide the fragrant Cauliflower of a kind of sauce, shows the delicious food of its sauce type dish, and the advantage of its collection pickles, salted vegetables provides together edible delicacies again for people.

The fragrant Cauliflower of a kind of sauce, it is a kind of sauce type dish, it is characterized in that: it is formulated by following material percentage by weight, that is: get Cauliflower 36-70% earlier and process semi-finished product; Get then and mix sauce 12-15%; Salad oil 15-25%, capsicum, Chinese prickly ash 0.7-2.7%, ginger, garlic 1.9-3.9%; Fragrance adding agent 0.1-0.3% mixes and to put into pot and be heated to 50 degree, at last half-finished Cauliflower is added to mix in the pot to mix thoroughly to be heated to can finished product behind the 80-90 degree.

Mix sauce and be made up of thick broad-bean sauce, soya sauce, sweet fermented flour sauce, the percentage of its weight is: thick broad-bean sauce 8.4-10.5%; Soya sauce 2.9-3.6%; Sweet fermented flour sauce 0.7-0.9%.

Fragrance adding agent is made up of monosodium glutamate and I+G, and the percentage of its weight is: monosodium glutamate 0.05-0.15%; I+G0.05-0.15%.

The present invention and existing pickles compared with techniques, it is simple not only to have preparation technology, the characteristics that cost is low, and have the production and processing cycle short, and the rich length of the sauce of pickles, fresh and crisp, the advantage of easy storage is the first-class delicacies at home and the excellent gift of presenting friends.

Appended drawings is a formulated process chart of the present invention.

The specific embodiment is implemented according to the relation that reaches the percetage by weight of each material in the technical scheme shown in the accompanying drawing according to qualifications; Promptly get Cauliflower 130g earlier and clean and to dry, pickle with traditional method and be chopped into semi-finished product; Get then and mix sauce 28g (wherein thick broad-bean sauce 20g, soya sauce 6.4g, sweet fermented flour sauce 1.6g), salad oil 40g, capsicum 3g; Chinese prickly ash 0.6g, ginger 3g, garlic 3g; Fragrance adding agent 0.4g (wherein monosodium glutamate 0.2g, I+G0.2g) put into pot be heated to 50 the degree after; Again half-finished Cauliflower is put into the pot mixing and stirring, take the dish out of the pot after being heated to the 80-90 degree jointly, last can finished product gets final product.

Explain: I+G is the mixture of 5-inosinicacid and 5-guanylic acid, is a kind of trade name of existing product.

Claims

1. the fragrant Cauliflower of a sauce, it is a kind of sauce type dish, it is characterized in that: it is formulated by following material percentage by weight, that is: get Cauliflower 36-70% earlier and process semi-finished product; Get then and mix sauce 12-15%; Salad oil 15-25%, capsicum, Chinese prickly ash 0.7-2.7%, ginger, garlic 1.9-3.9%; Fragrance adding agent 0.1-0.3% mixes and to put into pot and be heated to 50 degree, at last half-finished Cauliflower is added to mix in the pot to mix thoroughly to be heated to can finished product behind the 80-90 degree.

2. the fragrant Cauliflower of sauce according to claim 1 is characterized in that: mix sauce and be made up of thick broad-bean sauce, soya sauce, sweet fermented flour sauce, the percentage of its weight is: thick broad-bean sauce 8.4-10.5%; Soya sauce 2.9-3.6%; Sweet fermented flour sauce 0.7-0.9%.

3. the fragrant Cauliflower of sauce according to claim 1 and 2, it is characterized in that: fragrance adding agent is made up of monosodium glutamate and I+G, and the percentage of its weight is: monosodium glutamate 0.05-0.15%; I+G0.05-0.15%.