CN103211207A - Formula of complex flavored steamed bun sauce and making method of complex flavored steamed bun sauce - Google Patents
Formula of complex flavored steamed bun sauce and making method of complex flavored steamed bun sauce Download PDFInfo
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- CN103211207A CN103211207A CN2013101715933A CN201310171593A CN103211207A CN 103211207 A CN103211207 A CN 103211207A CN 2013101715933 A CN2013101715933 A CN 2013101715933A CN 201310171593 A CN201310171593 A CN 201310171593A CN 103211207 A CN103211207 A CN 103211207A
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Abstract
The invention provides a formula of a complex flavored steamed bun sauce and a making method of the complex flavored steamed bun sauce, belongs to the field of edible seasonings and specifically relates to the formula of the complex flavored steamed bun sauce and the making method of the complex flavored steamed bun sauce. The complex flavored steamed bun sauce is made through the processes of blending, stewing, stirring, packaging, sterilization and the like with soybean paste and Pixian thick broad-bean sauce as main raw materials and peanut oil, lean meat, Chinese yam, sesame, pickled hot pepper, a plurality of Chinese medicinal herbs, spices and the like as auxiliary materials. The steamed bun sauce is bright red in color and luster, aromatic in flavor, soft and glutinous in taste, persistent in aftertaste, rich in nutrition and the like, and simultaneously has the medical characteristics of regulating blood sugar level, aiding digestion, tonifying spleen, nourishing the stomach, regulating function of human body and enhancing immunity. The complex flavored steamed bun sauce is capable of meeting the diet requirements of consumers of different groups and bright in market prospect.
Description
Technical field
The invention belongs to the edible flavouring field, be specifically related to prescription of a kind of compound flavor steamed bun sauce and preparation method thereof.
Background technology
Current, popular tartar sauce on market, the overwhelming majority is the thick chilli sauce of single taste, and it only is primary raw material with the capsicum, and fried system such as auxiliary material sesame, fermented soya bean, lean meat forms in addition.Such tartar sauce has only capsicum fragrance, and color and luster is dark red, and mouthfeel is crisp hard, and taste is single, and spicy flavor is in the majority, and it is edible to be not suitable for the elderly and children.Therefore, consumer's selectivity is too little, and the consumer group is also little.And existing tartar sauce uses chemical addition agent more, be unfavorable for healthy, long-term edible doing harm rather than good.
Summary of the invention
Technical problem to be solved by this invention provides prescription of a kind of compound flavor steamed bun sauce and preparation method thereof, and the seasoning mouthfeel is good and good for health.
The technical solution adopted for the present invention to solve the technical problems is: a kind of prescription of compound flavor steamed bun sauce is provided, it is characterized in that comprising as each component and shared mass percent thereof as follows:
Soya sauce--50%, green onion--4%, ginger-1%, garlic-3%, meat extract-0.8%, numb juice-0.8%, chicken powder-0.5%, monosodium glutamate-0.5%, fragrant thick chilli sauce-6%, Chinese yam-8.3%, peanut protein powder-0.7%, peanut oil-10%, bubble green pepper-1.4%, sesame-1%, lean meat-10%, condiment powder-2%.
The prescription of a kind of compound flavor steamed bun sauce of the present invention is characterized in that fragrant thick chilli sauce comprises component and the shared percentage of each component is as follows:
Bean paste-50%, peanut oil-30%, fermented soya bean-10%, piemarker green pepper-1%, anise--1%, ginger-2%, rice wine-2%, pepper-0.3%, chicken powder--0.5%, monosodium glutamate--0.5%, white sugar--0.4%, refined salt--0.6%, condiment powder--1%, garlic--0.7%.
Condiment powder comprises component and the shared percentage of each component is as follows:
Spiceleaf-8%, the root of Dahurain angelica-8%, Sha Ren-11%, tangerine peel-8%, tsaoko-11%, fennel seeds-7%, cloves-7%, wide perfume-8%, Lysimachia sikokiana-7%, kaempferia galamga-7%, spirit grass-8%, Poria cocos-5%, moutan bark-5%.
A kind of preparation method of compound flavor steamed bun sauce is characterized in that comprising the steps:
(1) quantitative peanut oil will be injected in the pot;
(2) heat conduction oil cauldron igniting is heated to 300 degrees centigrade, peanut rusting to 210 degree centigrade needs 30 fens clock times;
(3) add quantitative green onion, ginger, garlic, bubble green pepper, explode fragrance, go out chilli oil, need 30 fens clock times;
(4) add the fried system of quantitative lean meat, have hard degree centigrade, need 20 fens clock times up to the meat grain;
(5) add quantitative fragrant thick chilli sauce, soya sauce, meat extract, numb juice, Chinese yam, peanut protein powder successively, condiment powder lid pot cover needs 25 fens clock times until boiling;
(6) boil back 10 minutes pass fire, pot cover is taken off;
(7) close the cooling of fire back and took the dish out of the pot in 15 minutes, during continue to stir;
(8) take the dish out of the pot into cooling bath;
(9) quantitative monosodium glutamate, chicken powder, sesame adding cooling bath are stirred to be pushed into and treat the irrigated area;
(10) pot is scrubbed clean preparation and begin to operate second pot, need 20 fens clock times.
The preparation method of a kind of compound flavor steamed bun sauce of the present invention is characterized in that the making of fragrant thick chilli sauce comprises the steps:
(1) quantitative peanut oil will be injected in the pot;
(2) heat conduction oil cauldron igniting is heated to 260 degrees centigrade--300 degrees centigrade,, got away 20 minutes peanut rusting to 210 degree centigrade;
(3) open agitator, add the fried system of bean paste fast, constantly frying pan is tilted forward and back with antiseized pot;
After (4) 5 minutes, change little fire and add anistree, piemarker green pepper, constantly frying pan is tilted forward and back with antiseized pot;
After (5) 5 minutes, anistree, add fermented soya bean when the piemarker green pepper explodes fragrance and continue fried system, constantly frying pan is tilted forward and back with antiseized pot;
After (6) 4 minutes, add ginger, the fried system of garlic, constantly frying pan is tilted forward and back with antiseized pot;
After (7) 10 minutes, ginger, garlic add the fried system of rice wine after exploding fragrance, add pepper after 3 minutes and close fire, constantly frying pan are tilted forward and back with antiseized pot;
After (8) 5 minutes, treat to add condiment powder when pepper goes out fragrance, add monosodium glutamate, chicken powder, refined salt after 2 minutes, constantly frying pan is tilted forward and back with antiseized pot;
After (9) 5 minutes, add the white sugar stirring and took the dish out of the pot in 5 minutes;
After (10) 20 minutes, pot is cleaned up, begin to operate second pot.
The making of condiment powder comprises the steps:
(1) component of all condiment powders is cleaned in proportion, draining, place shady and cool place and dry;
(2) all components that will dry is placed in the baking tray one by one, puts into the baking box low-temperature bake, and is roasting to pitchy, not have burning, goes out fragrance;
(3) with all components electric mill of having good mark, wear into particle one time, clay into power for two times.
The invention has the beneficial effects as follows:
The present invention is on the basis of succession Qing Dynasty food for the emperor fried bean sauce, engages local history expert, culinary art to be expounded through peer review, and ancient prescription is studied intensively, and repetition test has formed the modern science Recipe of steamed bun sauce, has filled up the blank that meets tartar sauce.The present invention does not contain any chemical addition agent, and not only local flavor is original but also good for health.
The present invention is a main raw material(s) with soya sauce, bean paste, and with peanut oil, lean meat, Chinese yam, sesame, bubble green pepper, kinds of traditional Chinese medicines, spice etc. are auxiliary material, through prepare burden, boil, stir, pack, technology such as sterilization is made.Steamed bun sauce has that color and luster is scarlet, soft glutinous, the long times of aftertaste of aromatic flavour, mouthfeel, characteristics such as nutritious, has hypoglycemic, aid digestion, tonifying spleen nourishing the stomach simultaneously, regulates function of human body, improves medicinal characteristics such as immunity.The present invention is fit to different groups consumer's dietary requirements, and market prospects are wide.
The specific embodiment
Below in conjunction with the specific embodiment the present invention is described in further detail.
A kind of compound flavor steamed bun sauce of the present invention is shown in the component and the following chart of mass percent thereof of itself and wherein fragrant thick chilli sauce and condiment powder.
According to above-mentioned prescription, the preparation method of compound flavor steamed bun sauce of the present invention is as follows:
At first, make fragrant thick chilli sauce, its making step is as follows:
(1) quantitative peanut oil will be injected in the pot;
(2) heat conduction oil cauldron igniting is heated to 260 degrees centigrade--300 degrees centigrade,, got away 20 minutes peanut rusting to 210 degree centigrade;
(3) open agitator, add the fried system of bean paste fast, constantly frying pan is tilted forward and back with antiseized pot;
After (4) 5 minutes, change little fire and add anistree, piemarker green pepper, constantly frying pan is tilted forward and back with antiseized pot;
After (5) 5 minutes, anistree, add fermented soya bean when the piemarker green pepper explodes fragrance and continue fried system, constantly frying pan is tilted forward and back with antiseized pot;
After (6) 4 minutes, add ginger, the fried system of garlic, constantly frying pan is tilted forward and back with antiseized pot;
After (7) 10 minutes, ginger, garlic add the fried system of rice wine after exploding fragrance, add pepper after 3 minutes and close fire, constantly frying pan are tilted forward and back with antiseized pot;
After (8) 5 minutes, treat to add condiment powder when pepper goes out fragrance, add monosodium glutamate, chicken powder, refined salt after 2 minutes, constantly frying pan is tilted forward and back with antiseized pot;
After (9) 5 minutes, add the white sugar stirring and took the dish out of the pot in 5 minutes;
After (10) 20 minutes, pot is cleaned up, begin to operate second pot.
Then, begin to make condiment powder, its making step is as follows:
(1) component of all condiment powders is cleaned in proportion, draining, place shady and cool place and dry;
(2) all components that will dry is placed in the baking tray one by one, puts into the baking box low-temperature bake, and is roasting to pitchy, not have burning, goes out fragrance;
(3) with all components electric mill of having good mark, wear into particle one time, clay into power for two times.
At last, make steamed bun sauce, its making step is as follows:
(1) quantitative peanut oil will be injected in the pot;
(2) heat conduction oil cauldron igniting is heated to 300 degrees centigrade, peanut rusting to 210 degree centigrade needs 30 fens clock times;
(3) add quantitative green onion, ginger, garlic, bubble green pepper, explode fragrance, go out chilli oil, need 30 fens clock times;
(4) add the fried system of quantitative lean meat, have hard degree centigrade, need 20 fens clock times up to the meat grain;
(5) add quantitative fragrant thick chilli sauce, soya sauce, meat extract, numb juice, Chinese yam, peanut protein powder successively, condiment powder lid pot cover needs 25 fens clock times until boiling;
(6) boil back 10 minutes pass fire, pot cover is taken off;
(7) close the cooling of fire back and took the dish out of the pot in 15 minutes, during continue to stir;
(8) take the dish out of the pot into cooling bath;
(9) quantitative monosodium glutamate, chicken powder, sesame adding cooling bath are stirred to be pushed into and treat the irrigated area;
(10) pot is scrubbed clean preparation and begin to operate second pot, need 20 fens clock times.
Promptly can be made into compound flavor steamed bun sauce shown in the present according to above-mentioned steps.
It is pointed out that above-mentioned embodiment only is the preferred embodiment of the invention, for those skilled in the art, meeting under the prerequisite of operation principle of the present invention, any be equal to or similar replacement all falls within the scope of protection of the present invention.
Claims (6)
1. the prescription of a compound flavor steamed bun sauce is characterized in that comprising as each component and shared mass percent thereof as follows:
Soya sauce--50%, green onion--4%, ginger-1%, garlic-3%, meat extract-0.8%, numb juice-0.8%, chicken powder-0.5%, monosodium glutamate-0.5%, fragrant thick chilli sauce-6%, Chinese yam-8.3%, peanut protein powder-0.7%, peanut oil-10%, bubble green pepper-1.4%, sesame-1%, lean meat-10%, condiment powder-2%.
2. the prescription of a kind of compound flavor steamed bun sauce according to claim 1 is characterized in that fragrant thick chilli sauce comprises component and the shared percentage of each component is as follows:
Bean paste-50%, peanut oil-30%, fermented soya bean-10%, piemarker green pepper-1%, anise--1%, ginger-2%, rice wine-2%, pepper-0.3%, chicken powder--0.5%, monosodium glutamate--0.5%, white sugar--0.4%, refined salt--0.6%, condiment powder--1%, garlic--0.7%.
3. the prescription of a kind of compound flavor steamed bun sauce according to claim 2 is characterized in that condiment powder comprises component and the shared percentage of each component is as follows:
Spiceleaf-8%, the root of Dahurain angelica-8%, Sha Ren-11%, tangerine peel-8%, tsaoko-11%, fennel seeds-7%, cloves-7%, wide perfume-8%, Lysimachia sikokiana-7%, kaempferia galamga-7%, spirit grass-8%, Poria cocos-5%, moutan bark-5%.
4. the preparation method of a kind of compound flavor steamed bun sauce according to claim 3 is characterized in that comprising the steps:
(1) quantitative peanut oil will be injected in the pot;
(2) heat conduction oil cauldron igniting is heated to 300 degrees centigrade, peanut rusting to 210 degree centigrade needs 30 fens clock times;
(3) add quantitative green onion, ginger, garlic, bubble green pepper, explode fragrance, go out chilli oil, need 30 fens clock times;
(4) add the fried system of quantitative lean meat, have hard degree centigrade, need 20 fens clock times up to the meat grain;
(5) add quantitative fragrant thick chilli sauce, soya sauce, meat extract, numb juice, Chinese yam, peanut protein powder successively, condiment powder lid pot cover needs 25 fens clock times until boiling;
(6) boil back 10 minutes pass fire, pot cover is taken off;
(7) close the cooling of fire back and took the dish out of the pot in 15 minutes, during continue to stir;
(8) take the dish out of the pot into cooling bath;
(9) quantitative monosodium glutamate, chicken powder, sesame adding cooling bath are stirred to be pushed into and treat the irrigated area;
(10) pot is scrubbed clean preparation and begin to operate second pot, need 20 fens clock times.
5. the preparation method of a kind of compound flavor steamed bun sauce according to claim 4 is characterized in that the making of fragrant thick chilli sauce comprises the steps:
(1) quantitative peanut oil will be injected in the pot;
(2) heat conduction oil cauldron igniting is heated to 260 degrees centigrade--300 degrees centigrade,, got away 20 minutes peanut rusting to 210 degree centigrade;
(3) open agitator, add the fried system of bean paste fast, constantly frying pan is tilted forward and back with antiseized pot;
After (4) 5 minutes, change little fire and add anistree, piemarker green pepper, constantly frying pan is tilted forward and back with antiseized pot;
After (5) 5 minutes, anistree, add fermented soya bean when the piemarker green pepper explodes fragrance and continue fried system, constantly frying pan is tilted forward and back with antiseized pot;
After (6) 4 minutes, add ginger, the fried system of garlic, constantly frying pan is tilted forward and back with antiseized pot;
After (7) 10 minutes, ginger, garlic add the fried system of rice wine after exploding fragrance, add pepper after 3 minutes and close fire, constantly frying pan are tilted forward and back with antiseized pot;
After (8) 5 minutes, treat to add condiment powder when pepper goes out fragrance, add monosodium glutamate, chicken powder, refined salt after 2 minutes, constantly frying pan is tilted forward and back with antiseized pot;
After (9) 5 minutes, add the white sugar stirring and took the dish out of the pot in 5 minutes;
After (10) 20 minutes, pot is cleaned up, begin to operate second pot.
6. the preparation method of a kind of compound flavor steamed bun sauce according to claim 4 is characterized in that the making of condiment powder comprises the steps:
(1) component of all condiment powders is cleaned in proportion, draining, place shady and cool place and dry;
(2) all components that will dry is placed in the baking tray one by one, puts into the baking box low-temperature bake, and is roasting to pitchy, not have burning, goes out fragrance;
(3) with all components electric mill of having good mark, wear into particle one time, clay into power for two times.
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| CN201310171593.3A CN103211207B (en) | 2013-05-11 | 2013-05-11 | Formula of complex flavored steamed bun sauce and making method of complex flavored steamed bun sauce |
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| CN201310171593.3A CN103211207B (en) | 2013-05-11 | 2013-05-11 | Formula of complex flavored steamed bun sauce and making method of complex flavored steamed bun sauce |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103564408A (en) * | 2013-09-26 | 2014-02-12 | 鲁杨 | Compound seasoning sauce suitable for people of all ages and preparation method of compound seasoning sauce |
| CN105831697A (en) * | 2015-01-19 | 2016-08-10 | 徐建阳 | Multifunctional natural appetizing health preserving seasoning sauce, processing method, and functional food |
| CN106690264A (en) * | 2017-01-09 | 2017-05-24 | 北京资源亚太食品有限公司 | Black pig health meat paste and processing method thereof |
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| CN102845759A (en) * | 2012-09-28 | 2013-01-02 | 遵义市明旺食品厂 | Production process for dried cattle beef |
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2004350507A (en) * | 2003-05-27 | 2004-12-16 | Teiai Yasu | Koji soy sauce-pickled chili pepper dip, and method for producing the same |
| CN101623083A (en) * | 2009-08-14 | 2010-01-13 | 辛保山 | Preparation method of beef chili paste |
| JP2011067184A (en) * | 2009-09-24 | 2011-04-07 | Nagasato Mitsuo | Combined dry powder seasoning and method for housing combined dry powder seasoning |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564408A (en) * | 2013-09-26 | 2014-02-12 | 鲁杨 | Compound seasoning sauce suitable for people of all ages and preparation method of compound seasoning sauce |
| CN105831697A (en) * | 2015-01-19 | 2016-08-10 | 徐建阳 | Multifunctional natural appetizing health preserving seasoning sauce, processing method, and functional food |
| CN106690264A (en) * | 2017-01-09 | 2017-05-24 | 北京资源亚太食品有限公司 | Black pig health meat paste and processing method thereof |
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| CN103211207B (en) | 2014-07-09 |
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Owner name: SHANDONG GUOLA FOOD TECHNOLOGY CO., LTD. Free format text: FORMER NAME: ZIBO YUDING TRADE CO., LTD. |
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Address after: 255300 No. 1008 Wang Industry Park, Zhoucun District, Shandong, Zibo Patentee after: Shandong State Food Technology Co., Ltd. Address before: 255300 No. 1008 Wang Industry Park, Zhoucun District, Shandong, Zibo Patentee before: Zibo Yuding Economic & Trade Co., Ltd. |