CN102715496A - Sauce and preparation method thereof - Google Patents
Sauce and preparation method thereof Download PDFInfo
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- CN102715496A CN102715496A CN2012102215507A CN201210221550A CN102715496A CN 102715496 A CN102715496 A CN 102715496A CN 2012102215507 A CN2012102215507 A CN 2012102215507A CN 201210221550 A CN201210221550 A CN 201210221550A CN 102715496 A CN102715496 A CN 102715496A
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Abstract
The invention relates to sauce and a preparation method thereof. The sauce is made of the following raw materials in percentage by weight: 30-60 percent of thick broad-bean sauce, 5-15 percent of Chinese prickly ash, 3-8 percent of anise, 3-8 percent of fennel, 3-8 percent of angelica root, 3-8 percent of cinnamon, 3-8 percent of hot pepper, 1-3 percent of granulated sugar, 1-3 percent of table salt and 5-15 percent of degreased cottonseed oil. The preparation method comprises the steps of 1) pouring the degreased cottonseed oil in a frying pan and heating the degreased cottonseed oil to 80DEG C; 2) adding the granulated sugar into the heated degreased cottonseed oil, frying the granulated sugar to wanted color and cooling; 3) adding the thick broad-bean sauce, frying for 10 minutes and evaporating water for future use; and 4) adding the Chinese prickly ash, the anise, the fennel, the angelica root, the cinnamon, the hot pepper and the table salt into the prepared thick broad-bean sauce, and evenly agitating to obtain the sauce. The preparation process of the sauce is simple, is convenient and rapid to operate and is easy to master, and dishes which are cooked by using the prepared sauce are delicious.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of tartar sauce and preparation method thereof.
Background technology
The flavouring that a variety of fricassees are arranged in the market with these flavouring fricassees, need be put into oil cauldron with meat products such as chicken, chop, fish pieces, frying, and various flavouring are added in colouring, add water then and stew system.Make the meat vegetable with these flavouring, process is complicated, and time-consuming again, and operator's level had relatively high expectations, common people are difficult for grasping.
Summary of the invention
Technical problem to be solved by this invention is to overcome above-mentioned deficiency; A kind of tartar sauce and preparation method thereof is provided; Preparation technology is simple for this tartar sauce, and is easy and simple to handle, quick, be prone to grasp, solved traditional condiment make complicated, waste time and energy, the mouthfeel problem of unstable.
Technical scheme of the present invention: a kind of tartar sauce, it is processed by following raw materials by weight percent: thick broad-bean sauce 30%-60%, Chinese prickly ash 5%-15%; Anise 3%-8%, fennel seeds 3%-8%, the root of Dahurain angelica 3%-8%; Cassia bark 3%-8%, capsicum 3%-8%, granulated sugar 1%-3%; Salt 1%-3%, health oil 5%-15%.
The preparation method of above-mentioned tartar sauce may further comprise the steps:
(1) pours health oil into frying pan, be heated to 80 degrees centigrade;
(2) in the health oil of heating, add granulated sugar, fry remarkably cooling;
(3) add thick broad-bean sauce, frying 10 minutes, evaporating water, subsequent use;
(4) in the thick broad-bean sauce of getting ready, add Chinese prickly ash, anise, fennel seeds, the root of Dahurain angelica, cassia bark, capsicum, salt, stirring gets final product.
The present invention compared with prior art has following beneficial effect: preparation technology of the present invention is simple, and is easy and simple to handle, quick, be prone to grasp, solved traditional condiment make complicated, waste time and energy, the mouthfeel problem of unstable.Owing to fried sugar is fried in the sauce, and spice flavor is separated out, only need meats such as beef, streaky pork, chicken nugget, chop, fish piece be put into pot when making dish; Add clear water, add tartar sauce of the present invention, the system of stewing gets final product; It is easy, quick to stew the system process, and mouthfeel is better.A people who is ignorant of cooking fully can make high-caliber meat vegetable.
The specific embodiment
Embodiment 1
A kind of tartar sauce, it is processed by following raw materials by weight percent: thick broad-bean sauce 30%, Chinese prickly ash 15%, anise 8%, fennel seeds 8%, the root of Dahurain angelica 8%, cassia bark 8%, capsicum 8%, granulated sugar 2%, salt 2%, health oil 11%.
The preparation method is: into frying pan is poured the health oil of above-mentioned weight in (1), is heated to 80 degrees centigrade; (2) granulated sugar of the above-mentioned weight of adding in the health oil of heating is fried remarkably, is cooled to 70 degrees centigrade; (3) thick broad-bean sauce of the above-mentioned weight of adding, frying 10 minutes, evaporating water, subsequent use; (4) Chinese prickly ash, anise, fennel seeds, the root of Dahurain angelica, cassia bark, capsicum, the salt of the above-mentioned weight of adding in the thick broad-bean sauce of getting ready, stirring gets final product, and this tartar sauce is a spicy flavor.
Embodiment 2
A kind of tartar sauce, it is processed by following raw materials by weight percent: thick broad-bean sauce 60%, Chinese prickly ash 5%, anise 3%, fennel seeds 3%, the root of Dahurain angelica 4%, cassia bark 4%, capsicum 4%, granulated sugar 1%, salt 1%, health oil 15%, this tartar sauce is little peppery taste.
The preparation method is: into frying pan is poured the health oil of above-mentioned weight in (1), is heated to 80 degrees centigrade; (2) granulated sugar of the above-mentioned weight of adding in the health oil of heating is fried remarkably, is cooled to 60 degrees centigrade; (3) thick broad-bean sauce of the above-mentioned weight of adding, frying 10 minutes, evaporating water, subsequent use; (4) Chinese prickly ash, anise, fennel seeds, the root of Dahurain angelica, cassia bark, capsicum, the salt of the above-mentioned weight of adding in the thick broad-bean sauce of getting ready, stirring gets final product, and this tartar sauce is little peppery taste.
Embodiment 3
A kind of tartar sauce, it is processed by following raw materials by weight percent: thick broad-bean sauce 40%, Chinese prickly ash 10%, anise 7%, fennel seeds 6%, the root of Dahurain angelica 6%, cassia bark 5%, capsicum 5%, granulated sugar 3%, salt 3%, health oil 15%.
The preparation method is: into frying pan is poured the health oil of above-mentioned weight in (1), is heated to 80 degrees centigrade; (2) granulated sugar of the above-mentioned weight of adding in the health oil of heating is fried remarkably, is cooled to 50 degrees centigrade; (3) thick broad-bean sauce of the above-mentioned weight of adding, frying 10 minutes, evaporating water, subsequent use; (4) Chinese prickly ash, anise, fennel seeds, the root of Dahurain angelica, cassia bark, capsicum, the salt of the above-mentioned weight of adding in the thick broad-bean sauce of getting ready, stirring gets final product.
Embodiment 4
A kind of tartar sauce, it is processed by following raw materials by weight percent: thick broad-bean sauce 50%, Chinese prickly ash 12%, anise 6%, fennel seeds 4%, the root of Dahurain angelica 4%, cassia bark 6%, capsicum 6%, granulated sugar 2%, salt 2%, health oil 10%.
The preparation method is: into frying pan is poured the health oil of above-mentioned weight in (1), is heated to 80 degrees centigrade; (2) granulated sugar of the above-mentioned weight of adding in the health oil of heating is fried remarkably, is cooled to 55 degrees centigrade; (3) thick broad-bean sauce of the above-mentioned weight of adding, frying 10 minutes, evaporating water, subsequent use; (4) Chinese prickly ash, anise, fennel seeds, the root of Dahurain angelica, cassia bark, capsicum, the salt of the above-mentioned weight of adding in the thick broad-bean sauce of getting ready, stirring gets final product.
Embodiment 5
A kind of tartar sauce, it is processed by following raw materials by weight percent: thick broad-bean sauce 45%, Chinese prickly ash 5%, anise 4%, fennel seeds 6%, the root of Dahurain angelica 6%, cassia bark 5%, capsicum 3%, granulated sugar 1%, salt 1%, health oil 5%.
The preparation method is: into frying pan is poured the health oil of above-mentioned weight in (1), is heated to 80 degrees centigrade; (2) granulated sugar of the above-mentioned weight of adding in the health oil of heating is fried remarkably, is cooled to 65 degrees centigrade; (3) thick broad-bean sauce of the above-mentioned weight of adding, frying 10 minutes, evaporating water, subsequent use; (4) Chinese prickly ash, anise, fennel seeds, the root of Dahurain angelica, cassia bark, capsicum, the salt of the above-mentioned weight of adding in the thick broad-bean sauce of getting ready, stirring gets final product.
Embodiment 6
A kind of tartar sauce, it is processed by following raw materials by weight percent: thick broad-bean sauce 35%, Chinese prickly ash 7%, anise 5%, fennel seeds 4%, the root of Dahurain angelica 6%, cassia bark 5%, capsicum 3%, granulated sugar 2%, salt 4%, health oil 12%.
The preparation method is: into frying pan is poured the health oil of above-mentioned weight in (1), is heated to 80 degrees centigrade; (2) granulated sugar of the above-mentioned weight of adding in the health oil of heating is fried remarkably, is cooled to 45 degrees centigrade; (3) thick broad-bean sauce of the above-mentioned weight of adding, frying 10 minutes, evaporating water, subsequent use; (4) Chinese prickly ash, anise, fennel seeds, the root of Dahurain angelica, cassia bark, capsicum, the salt of the above-mentioned weight of adding in the thick broad-bean sauce of getting ready, stirring gets final product.
As: when doing chicken in large dish, get the raw materials ready: 5 jin of chicken nuggets, 3 jin of potato blocks, chickens' extract 50 grams, monosodium glutamate 50 grams, 8 jin in clear water, 1 jin of tartar sauce of the present invention.
Manufacturing process: chicken nugget, potato are put into pot, and it is boiled to add water, adds tartar sauce, stewes system 30 minutes, adds chickens' extract, monosodium glutamate, stirs, and closes fire and can cook out appetizing chicken in large dish.
When cooking spareribs with brown sauce, get the raw materials ready: 5 jin of chops, 3 jin of potato blocks, chickens' extract 50 grams, monosodium glutamate 50 grams, 8 jin in clear water, 1 jin of tartar sauce.
Manufacturing process: chop, potato are put into pot, and it is boiled to add water, adds tartar sauce, stewes system 30 minutes, adds chickens' extract, monosodium glutamate, stirs, and closes fire and can cook out appetizing spareribs with brown sauce.
Claims (2)
1. tartar sauce is characterized in that it is processed by following raw materials by weight percent: thick broad-bean sauce 30%-60%, Chinese prickly ash 5%-15%, anistree 3%-8%; Fennel seeds 3%-8%, the root of Dahurain angelica 3%-8%, cassia bark 3%-8%, capsicum 3%-8%; Granulated sugar 1%-3%, salt 1%-3%, health oil 5%-15%.
2. the preparation method of a tartar sauce as claimed in claim 1 is characterized in that it may further comprise the steps:
(1) pours health oil into frying pan, be heated to 80 degrees centigrade;
(2) in the health oil of heating, add granulated sugar, fry remarkably cooling;
(3) add thick broad-bean sauce, frying 10 minutes, evaporating water, subsequent use;
(4) in the thick broad-bean sauce of getting ready, add Chinese prickly ash, anise, fennel seeds, the root of Dahurain angelica, cassia bark, capsicum, salt, stirring gets final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102215507A CN102715496B (en) | 2012-06-30 | 2012-06-30 | Sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102215507A CN102715496B (en) | 2012-06-30 | 2012-06-30 | Sauce |
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| Publication Number | Publication Date |
|---|---|
| CN102715496A true CN102715496A (en) | 2012-10-10 |
| CN102715496B CN102715496B (en) | 2013-12-11 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012102215507A Active CN102715496B (en) | 2012-06-30 | 2012-06-30 | Sauce |
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| Country | Link |
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| CN (1) | CN102715496B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005386A (en) * | 2012-12-31 | 2013-04-03 | 徐州康来健食品有限公司 | Preparation method of Chinese yam jam |
| CN103271330A (en) * | 2013-06-06 | 2013-09-04 | 张铁峰 | Preparation method for spicy sauce |
| CN104041796A (en) * | 2014-06-12 | 2014-09-17 | 邱阁玄 | Soybean and black fungus paste and preparing process thereof |
| CN109998081A (en) * | 2019-05-06 | 2019-07-12 | 四川荷斐斯生物技术有限公司 | Braised Pork, Sichuan Style sauce and its production technology |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1423970A (en) * | 2001-12-12 | 2003-06-18 | 王安明 | Chafing dish soup contents and preparation thereof |
| CN101991077A (en) * | 2009-08-20 | 2011-03-30 | 金君 | Soup-free hot pot-hot pot taste seasonings |
| CN102150818A (en) * | 2011-04-19 | 2011-08-17 | 李建峰 | Seasoning sauce and preparation method thereof |
| CN102326758A (en) * | 2011-07-12 | 2012-01-25 | 李朝云 | Seasoning for beef with brown sauce |
-
2012
- 2012-06-30 CN CN2012102215507A patent/CN102715496B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1423970A (en) * | 2001-12-12 | 2003-06-18 | 王安明 | Chafing dish soup contents and preparation thereof |
| CN101991077A (en) * | 2009-08-20 | 2011-03-30 | 金君 | Soup-free hot pot-hot pot taste seasonings |
| CN102150818A (en) * | 2011-04-19 | 2011-08-17 | 李建峰 | Seasoning sauce and preparation method thereof |
| CN102326758A (en) * | 2011-07-12 | 2012-01-25 | 李朝云 | Seasoning for beef with brown sauce |
Non-Patent Citations (1)
| Title |
|---|
| 阎红: "《烹饪调味应用手册》", 30 September 2008, article "无", pages: 69 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005386A (en) * | 2012-12-31 | 2013-04-03 | 徐州康来健食品有限公司 | Preparation method of Chinese yam jam |
| CN103271330A (en) * | 2013-06-06 | 2013-09-04 | 张铁峰 | Preparation method for spicy sauce |
| CN104041796A (en) * | 2014-06-12 | 2014-09-17 | 邱阁玄 | Soybean and black fungus paste and preparing process thereof |
| CN109998081A (en) * | 2019-05-06 | 2019-07-12 | 四川荷斐斯生物技术有限公司 | Braised Pork, Sichuan Style sauce and its production technology |
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| Publication number | Publication date |
|---|---|
| CN102715496B (en) | 2013-12-11 |
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Address after: 042400 Shanxi city of Linfen province county Xiangyang Street No. 086 Patentee after: Zhao Yurui Patentee after: Wei Yanping Address before: 041000 No. 4 Pingyang North Street, Yaodu District, Shanxi, Linfen Patentee before: Zhao Yurui Patentee before: Wei Yanping |