CN103211207B - 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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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 edible flavouring field, be specifically related to a kind of preparation method of compound taste steamed bun sauce.
Background technology
Current, popular tartar sauce on market, the overwhelming majority is the thick chilli sauce of single taste, and it is only taking capsicum as primary raw material, and the frying such as auxiliary material sesame, fermented soya bean, lean meat forms in addition.Such tartar sauce only has capsicum fragrance, and color and luster is dark red, and mouthfeel is crisp hard, and taste is single, and spicy taste is in the majority, is not suitable for the elderly and children edible.Therefore, consumer is selectively 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 is to provide a kind of preparation method of compound taste steamed bun sauce, and 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 preparation method of compound taste steamed bun sauce is provided, it is characterized in that:
Compound taste steamed bun sauce comprises component and shared mass percent is 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%;
Wherein, fragrant thick chilli sauce comprises component and each component percentage 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%;
Wherein, condiment powder comprises component and each component percentage 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%;
The preparation method of compound taste steamed bun sauce comprises the steps:
(1) quantitative peanut oil will be injected in pot;
(2) heat conduction oil boiler igniting is heated to 300 degrees Celsius, peanut rusting to 210 degree Celsius, needs 30 minutes;
(3) add quantitative green onion, ginger, garlic, bubble green pepper, explode fragrance, go out chilli oil, need 30 minutes;
(4) add quantitative lean meat frying, until meat grain has hardness, need 20 minutes;
(5) add successively quantitative fragrant thick chilli sauce, soya sauce, meat extract, numb juice, Chinese yam, peanut protein powder, condiment powder lid pot cover is until boil need 25 minutes;
(6) boil and close fire in latter 10 minutes, pot cover is taken off;
(7) close the rear cooling of fire and take the dish out of the pot for 15 minutes, continue during this time to stir;
(8) take the dish out of the pot into cooling bath;
(9) add cooling bath to stir quantitative monosodium glutamate, chicken powder, sesame to be pushed into and treat irrigated area;
(10) pot is scrubbed clean and prepare to start to operate second pot, need 20 minutes.
The preparation method of a kind of compound taste 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 pot;
(2) heat conduction oil boiler igniting is heated to 260 degrees Celsius--300 degrees Celsius, by peanut rusting to 210 degree Celsius, get away 20 minutes;
(3) open agitator, add fast bean paste frying, constantly frying pan is tilted forward and back with antiseized pot;
After (4) 5 minutes, change little fire and add anise, piemarker green pepper, constantly frying pan is tilted forward and back with antiseized pot;
After (5) 5 minutes, anistree, piemarker green pepper adds fermented soya bean to continue frying while exploding fragrance, constantly frying pan is tilted forward and back with antiseized pot;
After (6) 4 minutes, add ginger, garlic frying, constantly frying pan is tilted forward and back with antiseized pot;
After (7) 10 minutes, ginger, garlic add rice wine frying after exploding fragrance, add pepper and close fire after 3 minutes, constantly frying pan are tilted forward and back with antiseized pot;
After (8) 5 minutes, in the time that pepper goes out fragrance, add condiment powder, after 2 minutes, add monosodium glutamate, chicken powder, refined salt, constantly frying pan is tilted forward and back with antiseized pot;
After (9) 5 minutes, add white sugar to stir and take the dish out of the pot for 5 minutes;
After (10) 20 minutes, pot is cleaned up, start 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 drying is placed in baking tray one by one, put into baking box low-temperature bake, bake to pitchy, be without burning, go out fragrance;
(3) by baked all components electric mill, 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 formula 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 is not containing any chemical addition agent, and not only local flavor is original but also good for health.
The present invention is taking soya sauce, bean paste as main raw material(s), and with peanut oil, lean meat, Chinese yam, sesame, bubble green pepper, kinds of traditional Chinese medicines, spice etc. are auxiliary material, through preparing burden, boil, stir, the technique such as packaging, sterilizing is made.Steamed bun sauce has that color and luster is scarlet, soft glutinous, the long times of aftertaste of aromatic flavour, mouthfeel, the feature such as nutritious, has hypoglycemic, aid digestion, tonifying spleen nourishing the stomach simultaneously, regulates function of human body, improves the medicinal features such as immunity.The present invention is applicable to different groups consumer's dietary requirements, and market prospects are wide.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described in further detail.
The compound taste steamed bun of one of the present invention sauce, component and the mass percent thereof of itself and fragrant thick chilli sauce wherein and condiment powder are as shown below.
According to above-mentioned formula, the preparation method of compound taste steamed bun sauce of the present invention is as follows:
First, make fragrant thick chilli sauce, its making step is as follows:
(1) quantitative peanut oil will be injected in pot;
(2) heat conduction oil boiler igniting is heated to 260 degrees Celsius--300 degrees Celsius, by peanut rusting to 210 degree Celsius, get away 20 minutes;
(3) open agitator, add fast bean paste frying, constantly frying pan is tilted forward and back with antiseized pot;
After (4) 5 minutes, change little fire and add anise, piemarker green pepper, constantly frying pan is tilted forward and back with antiseized pot;
After (5) 5 minutes, anistree, piemarker green pepper adds fermented soya bean to continue frying while exploding fragrance, constantly frying pan is tilted forward and back with antiseized pot;
After (6) 4 minutes, add ginger, garlic frying, constantly frying pan is tilted forward and back with antiseized pot;
After (7) 10 minutes, ginger, garlic add rice wine frying after exploding fragrance, add pepper and close fire after 3 minutes, constantly frying pan are tilted forward and back with antiseized pot;
After (8) 5 minutes, in the time that pepper goes out fragrance, add condiment powder, after 2 minutes, add monosodium glutamate, chicken powder, refined salt, constantly frying pan is tilted forward and back with antiseized pot;
After (9) 5 minutes, add white sugar to stir and take the dish out of the pot for 5 minutes;
After (10) 20 minutes, pot is cleaned up, start to operate second pot.
Then, start 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 drying is placed in baking tray one by one, put into baking box low-temperature bake, bake to pitchy, be without burning, go out fragrance;
(3) by baked all components electric mill, wear into particle one time, clay into power for two times.
Finally, make steamed bun sauce, its making step is as follows:
(1) quantitative peanut oil will be injected in pot;
(2) heat conduction oil boiler igniting is heated to 300 degrees Celsius, peanut rusting to 210 degree Celsius, needs 30 minutes;
(3) add quantitative green onion, ginger, garlic, bubble green pepper, explode fragrance, go out chilli oil, need 30 minutes;
(4) add quantitative lean meat frying, until meat grain has hardness, need 20 minutes;
(5) add successively quantitative fragrant thick chilli sauce, soya sauce, meat extract, numb juice, Chinese yam, peanut protein powder, condiment powder lid pot cover is until boil need 25 minutes;
(6) boil and close fire in latter 10 minutes, pot cover is taken off;
(7) close the rear cooling of fire and take the dish out of the pot for 15 minutes, continue during this time to stir;
(8) take the dish out of the pot into cooling bath;
(9) add cooling bath to stir quantitative monosodium glutamate, chicken powder, sesame to be pushed into and treat irrigated area;
(10) pot is scrubbed clean and prepare to start to operate second pot, need 20 minutes.
Can be made into compound taste steamed bun sauce of the present invention according to above-mentioned steps.
It is pointed out that above-mentioned embodiment is only the preferred embodiment of the invention, for those skilled in the art, under the prerequisite that meets 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 (3)
1. a preparation method for compound taste steamed bun sauce, is characterized in that:
Compound taste steamed bun sauce comprises component and shared mass percent is 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%;
Wherein, fragrant thick chilli sauce comprises component and each component percentage 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%;
Wherein, condiment powder comprises component and each component percentage 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%;
The preparation method of compound taste steamed bun sauce comprises the steps:
(1) quantitative peanut oil will be injected in pot;
(2) heat conduction oil boiler igniting is heated to 300 degrees Celsius, peanut rusting to 210 degree Celsius, needs 30 minutes;
(3) add quantitative green onion, ginger, garlic, bubble green pepper, explode fragrance, go out chilli oil, need 30 minutes;
(4) add quantitative lean meat frying, until meat grain has hardness, need 20 minutes;
(5) add successively quantitative fragrant thick chilli sauce, soya sauce, meat extract, numb juice, Chinese yam, peanut protein powder, condiment powder lid pot cover is until boil need 25 minutes;
(6) boil and close fire in latter 10 minutes, pot cover is taken off;
(7) close the rear cooling of fire and take the dish out of the pot for 15 minutes, continue during this time to stir;
(8) take the dish out of the pot into cooling bath;
(9) add cooling bath to stir quantitative monosodium glutamate, chicken powder, sesame to be pushed into and treat irrigated area;
(10) pot is scrubbed clean and prepare to start to operate second pot, need 20 minutes.
2. the preparation method of a kind of compound taste steamed bun sauce according to claim 1, is characterized in that the making of fragrant thick chilli sauce comprises the steps:
(1) quantitative peanut oil will be injected in pot;
(2) heat conduction oil boiler igniting is heated to 260 degrees Celsius--300 degrees Celsius, by peanut rusting to 210 degree Celsius, get away 20 minutes;
(3) open agitator, add fast bean paste frying, constantly frying pan is tilted forward and back with antiseized pot;
After (4) 5 minutes, change little fire and add anise, piemarker green pepper, constantly frying pan is tilted forward and back with antiseized pot;
After (5) 5 minutes, anistree, piemarker green pepper adds fermented soya bean to continue frying while exploding fragrance, constantly frying pan is tilted forward and back with antiseized pot;
After (6) 4 minutes, add ginger, garlic frying, constantly frying pan is tilted forward and back with antiseized pot;
After (7) 10 minutes, ginger, garlic add rice wine frying after exploding fragrance, add pepper and close fire after 3 minutes, constantly frying pan are tilted forward and back with antiseized pot;
After (8) 5 minutes, in the time that pepper goes out fragrance, add condiment powder, after 2 minutes, add monosodium glutamate, chicken powder, refined salt, constantly frying pan is tilted forward and back with antiseized pot;
After (9) 5 minutes, add white sugar to stir and take the dish out of the pot for 5 minutes;
After (10) 20 minutes, pot is cleaned up, start to operate second pot.
3. the preparation method of a kind of compound taste steamed bun sauce according to claim 1, 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 drying is placed in baking tray one by one, put into baking box low-temperature bake, bake to pitchy, be without burning, go out fragrance;
(3) by baked all components electric mill, wear into particle one time, clay into power for two times.
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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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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. |