CN102742822A - Preparation method of lily sauce - Google Patents
Preparation method of lily sauce Download PDFInfo
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- CN102742822A CN102742822A CN2012102553452A CN201210255345A CN102742822A CN 102742822 A CN102742822 A CN 102742822A CN 2012102553452 A CN2012102553452 A CN 2012102553452A CN 201210255345 A CN201210255345 A CN 201210255345A CN 102742822 A CN102742822 A CN 102742822A
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- lily
- preparation
- sauce
- present
- lily sauce
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Abstract
The invention discloses a preparation method of lily sauce. The preparation method comprises the following steps of: (a) checking and accepting raw materials; (2) pre-treating; (3) cooking; (4) completely cooking; (5) crushing; (6) deep-frying; (7) filling; (8) sterilizing; and (9) packaging and warehousing. The preparation method of lily sauce is simple in production and processing; and meanwhile, the lily sauce produced by using the scheme is tasty and delicious and has rich nutrition.
Description
Technical field
The present invention relates to a kind of preparation method of lily sauce, belong to the food-processing method technical field.
Background technology
Lily sauce is a kind of nutritious food, present known sauce based food, and kind is a lot, generally all on taste, makes an issue of, and constantly increases and improvement on the kind, but utilizes lily, carrot, sesame, daisy_petal part as a kind of food paste, and is still blank on the market.
Summary of the invention
The present invention seeks to provide a kind of preparation method of lily sauce for the deficiency that overcomes prior art.For achieving the above object, the technical scheme that the present invention adopts is: a kind of preparation method of lily sauce comprises following steps:
1., raw material is checked and accepted: selecting lily, sweet sauce powder for use is raw material, and carrot, sesame, daisy_petal part, white sugar, maltose, essence are auxiliary material, do raw material acceptances such as sense organ, outward appearance;
2., pre-treatment: lily, carrot, daisy_petal part are cleaned, dried;
3., boiling: with boiling in the lily of handling well, the carrot digester, daisy_petal part soaks filtration in boiling water;
4., shortening: sesame is fried out fragrance, take out for use;
5., pulverize: lily, carrot, sesame are advanced pulverizer pulverize;
6., fried: as soybean oil only to be added about 50 degree, put into and take out after the lily, carrot, the sesame that crush add 10-30 minute of about 90 ℃-120 ℃ of heating behind pure water, sweet sauce powder, daisy_petal part, white sugar, maltose, the essence;
7., can: the product of fried completion is cooled off can to vial;
8., sterilization: will install bottle and put into 90 ℃-121 ℃ autoclave sterilization some minutes;
9., packing warehouse-in: after the assay was approved that packaged product is labelled, stamp lot number, 12 bottles of one case warehouse-ins.The ventilating and cooling place storage.
Beneficial effect of the present invention is mainly reflected in: the preparation method of a kind of lily sauce of the present invention, production and processing is simple, and is simultaneously, delicious, good to eat, nutritious with the lily sauce that the present invention program produces.
The specific embodiment
A kind of preparation method of lily sauce comprises following steps:
1., raw material is checked and accepted: selecting lily, sweet sauce powder for use is raw material, and carrot, sesame, daisy_petal part, white sugar, maltose, essence are auxiliary material, do raw material acceptances such as sense organ, outward appearance;
2., pre-treatment: lily, carrot, daisy_petal part are cleaned, dried;
3., boiling: with boiling in the lily of handling well, the carrot digester, daisy_petal part soaks filtration in boiling water;
4., shortening: sesame is fried out fragrance, take out for use;
5., pulverize: lily, carrot, sesame are advanced pulverizer pulverize;
6., fried: as soybean oil only to be added about 50 degree, put into and take out after the lily, carrot, the sesame that crush add 10-30 minute of about 90 ℃-120 ℃ of heating behind pure water, sweet sauce powder, daisy_petal part, white sugar, maltose, the essence;
7., can: the product of fried completion is cooled off can to vial;
8., sterilization: will install bottle and put into 90 ℃-121 ℃ autoclave sterilization some minutes;
9., packing warehouse-in: after the assay was approved that packaged product is labelled, stamp lot number, 12 bottles of one case warehouse-ins.The ventilating and cooling place storage.
Beneficial effect of the present invention is mainly reflected in: the preparation method of lily sauce of the present invention, production and processing is simple, and is simultaneously, delicious, good to eat, nutritious with the lily sauce that the present invention program produces.
The foregoing description only is explanation technical conceive of the present invention and characteristics; Its purpose is to let the personage that is familiar with this technology can understand content of the present invention and implements; Can not limit protection scope of the present invention with this; All equivalences that spirit is done according to the present invention change or modify, and all should be encompassed in protection scope of the present invention.
Claims (2)
1. the preparation method of a lily sauce is characterized in that comprising following steps: 1. raw material examination → 2. pre-treatment → 3. boiling → 4. shortening → 5. pulverizing → 6. fried → 7. can → 8. sterilization → 9. pack and put in storage.
2. according to the preparation method of the described a kind of lily sauce of claim 1, it is characterized in that said when fried the oil temperature control after 10-30 minute about 90 ℃-120 ℃, take out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102553452A CN102742822A (en) | 2012-07-23 | 2012-07-23 | Preparation method of lily sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102553452A CN102742822A (en) | 2012-07-23 | 2012-07-23 | Preparation method of lily sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102742822A true CN102742822A (en) | 2012-10-24 |
Family
ID=47023594
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012102553452A Pending CN102742822A (en) | 2012-07-23 | 2012-07-23 | Preparation method of lily sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102742822A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007774A (en) * | 2018-09-28 | 2018-12-18 | 甘肃金桥玫瑰科技有限公司 | A kind of rose paste and preparation method thereof |
-
2012
- 2012-07-23 CN CN2012102553452A patent/CN102742822A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007774A (en) * | 2018-09-28 | 2018-12-18 | 甘肃金桥玫瑰科技有限公司 | A kind of rose paste and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121024 |