CN102742872B - Sauce made from roes of giant salamander - Google Patents

Sauce made from roes of giant salamander Download PDF

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Publication number
CN102742872B
CN102742872B CN2012102334648A CN201210233464A CN102742872B CN 102742872 B CN102742872 B CN 102742872B CN 2012102334648 A CN2012102334648 A CN 2012102334648A CN 201210233464 A CN201210233464 A CN 201210233464A CN 102742872 B CN102742872 B CN 102742872B
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China
Prior art keywords
giant salamander
parts
sauce
standby
egg
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Expired - Fee Related
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CN2012102334648A
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Chinese (zh)
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CN102742872A (en
Inventor
李岩
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Ningbo Yinzhou Aosheng Biological Technology Co Ltd
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Ningbo Yinzhou Aosheng Biological Technology Co Ltd
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Priority to CN2012100106577A priority Critical patent/CN102524838A/en
Priority to CN201210010657.7 priority
Application filed by Ningbo Yinzhou Aosheng Biological Technology Co Ltd filed Critical Ningbo Yinzhou Aosheng Biological Technology Co Ltd
Priority to CN2012102334648A priority patent/CN102742872B/en
Publication of CN102742872A publication Critical patent/CN102742872A/en
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Publication of CN102742872B publication Critical patent/CN102742872B/en
Expired - Fee Related legal-status Critical Current
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Abstract

The invention relates to sauce made from roes of giant salamander, belongs to the technical field of sauce and particularly relates to the sauce prepared from anise, evolvulus alsinoides, tea polyphenol, astragalus polysaccharides, Isoflavone, peppermint oil, pepper oil, capsicol, roes of giant salamander, common 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, traditional farmers''s salty sauce is arranged, the chilli garlic sauce of batch production production, dried sauce, golden yellow sauce etc. are also arranged, and still, general price is very low, can not form the 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, the giant salamander body contains special enzyme and collagen, can strengthen people's immunocompetence, therefore, the deep processing of giant salamander research is subjected to 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.
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.
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 standby to obtain filtrate 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 standby 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 are mixed, and it is standby 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, takes out from yellow mud, 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, solid content is many, and the tartar sauce color is pale yellow, is placed in the high-grade glass container, and can sketch 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 described the present invention in conjunction with preferred embodiment; so it is not in order to limit the present invention; any those skilled in the art; can implement 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 claim restricted portion that proposes.
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 standby to obtain filtrate 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 standby 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 standby 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, takes out from yellow mud, 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 standby to obtain filtrate 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 standby 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 standby 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, takes out from yellow mud, removes loess, just obtains tartar sauce of the present invention.Per 10 grams of its price are 1000 yuans.

Claims (1)

1. the preparation method of the tartar sauce of the fish-egg of a giant salamander, its step is as follows:
A. with anistree 1-3 part, fourth osmanthus 2-6 part, soak with liquor 20-60 part, filter, it is standby to obtain filtrate 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 standby 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 are mixed, and it is standby 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, takes out from yellow mud, removes loess, just obtains tartar sauce.
CN2012102334648A 2012-01-15 2012-07-06 Sauce made from roes of giant salamander Expired - Fee Related CN102742872B (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
CN2012100106577A CN102524838A (en) 2012-01-15 2012-01-15 Bechamel prepared from giant salamander egg
CN201210010657.7 2012-01-15
CN2012102334648A CN102742872B (en) 2012-01-15 2012-07-06 Sauce made from roes of giant salamander

Applications Claiming Priority (1)

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

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CN102742872A CN102742872A (en) 2012-10-24
CN102742872B true CN102742872B (en) 2013-09-11

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CN2012102334648A Expired - Fee Related CN102742872B (en) 2012-01-15 2012-07-06 Sauce made from roes of giant salamander

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Families Citing this family (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

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101422261A (en) * 2008-10-28 2009-05-06 山东好当家海洋发展股份有限公司 Preparation method of flavor caviar
CN101647582A (en) * 2008-08-13 2010-02-17 杭州千岛湖鲟龙科技开发有限公司 Technology for processing caviar
CN101675810A (en) * 2008-09-19 2010-03-24 颜桂珠 Table caviar and production method thereof
CN101720914A (en) * 2009-12-10 2010-06-09 张家界金鲵生物科技有限公司 Andrias davidiamus meat sauce and manufacture method thereof
CN101999707A (en) * 2010-10-21 2011-04-06 丹东鸿洋食品有限公司 Tomato caviar and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101647582A (en) * 2008-08-13 2010-02-17 杭州千岛湖鲟龙科技开发有限公司 Technology for processing caviar
CN101675810A (en) * 2008-09-19 2010-03-24 颜桂珠 Table caviar and production method thereof
CN101422261A (en) * 2008-10-28 2009-05-06 山东好当家海洋发展股份有限公司 Preparation method of flavor caviar
CN101720914A (en) * 2009-12-10 2010-06-09 张家界金鲵生物科技有限公司 Andrias davidiamus meat sauce and manufacture method thereof
CN101999707A (en) * 2010-10-21 2011-04-06 丹东鸿洋食品有限公司 Tomato caviar and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
陈云祥."鱼籽酱"的加工.《大鲵高效养殖技术一本通》.化学工业出版社,2008,224.

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CN102524838A (en) 2012-07-04

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