CN103355626A - Liquid seasoning for mixing - Google Patents
Liquid seasoning for mixing Download PDFInfo
- Publication number
- CN103355626A CN103355626A CN2012100892264A CN201210089226A CN103355626A CN 103355626 A CN103355626 A CN 103355626A CN 2012100892264 A CN2012100892264 A CN 2012100892264A CN 201210089226 A CN201210089226 A CN 201210089226A CN 103355626 A CN103355626 A CN 103355626A
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- liquid seasoning
- ginger
- mushroom
- garlic
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Abstract
The invention relates to a liquid seasoning for food flavoring, which is particularly suitable for favoring cold dishes. The liquid seasoning for mixing is characterized by comprising the following raw materials: 5-8 parts of sesame, 5-10 parts of red pepper, 8-12 parts of mushroom, 4-8 parts of green onion, 10-15 parts of white sugar, 4-8 parts of garlic, 3-4 parts of pepper, 10-15 parts of black bean sauce, 3-5 parts of ginger, 5-8 parts of soybean sauce, 10-15 parts of rice vinegar and 60-80 parts of water. Compared with the conventional liquid seasoning, the liquid seasoning has the advantages of being safer in eating due to no any preservative, special in taste and simple in manufacture process.
Description
Technical field
The present invention relates to a kind of liquid flavouring of foodstuff flavouring, be specially adapted to the seasoning of cold dish.
Background technology
Along with the continuous quickening of people's rhythm of life, a lot of things all require simply, fast, even it is no exception to cook, cook.Especially people in order to make together simple good to eat cold dish, often will remove to prepare botargo condiment through good multiple operation when doing botargo.Liquid flavouring in the market is of a great variety, but local flavor is different, and not enough is the pigment that generally is added with anticorrisive agent in the baste, is harmful to the healthy of people.
Summary of the invention
Goal of the invention: provide a kind of and be easy to produce, mouthfeel is unique, widely applicable, do not contain the baste of anticorrisive agent.
Technical scheme: a kind of liquid botargo condiment is characterized in that it is comprised of following raw material: sesame 5-8 part, pimiento 5-10 part, mushroom 8-12 part, green onion 4-8 part, white sugar 10-15 part, garlic 4-8 part, Chinese prickly ash 3-4 part, black bean sauce 10-15 part, ginger 3-5 part, soy sauce 5-8 part, rice vinegar 10-15 part, water 60-80 part.
With pimiento, mushroom, green onion, ginger, garlic chopping was put into the oil cauldron quick-fried after 2 minutes, to wherein adding sesame, white sugar, Chinese prickly ash, black bean sauce, soy sauce, rice vinegar and water are poured out behind liquid boiling and are cooled off, and then carry out disinfection, pack and get final product.
Advantage of the present invention: compare with liquid flavouring in the past, the present invention does not contain any anticorrisive agent, eat safer, special taste, manufacture craft is simple.
Embodiment 1
Get 8 parts of pimientos, 10 parts on mushroom, 6 parts of green onions, 4 parts of ginger, 6 parts of choppings of garlic, put into the oil cauldron quick-fried after 2 minutes, to wherein adding 6 portions of sesames, 12 parts of white sugar, 3.5 portions of Chinese prickly ashes, 12 parts of black bean sauces, 6 portions of soy sauce, 12 portions of rice vinegars and 70 parts of water, behind liquid boiling, pour out and cool off, then carry out disinfection, pack and get final product.
Claims (2)
1. a liquid botargo condiment is characterized in that it is comprised of following raw material: sesame 5-8 part, pimiento 5-10 part, mushroom 8-12 part, green onion 4-8 part, white sugar 10-15 part, garlic 4-8 part, Chinese prickly ash 3-4 part, black bean sauce 10-15 part, ginger 3-5 part, soy sauce 5-8 part, rice vinegar 10-15 part, water 60-80 part.
2. condiment according to claim 1, it is characterized in that it is made by following method: with pimiento, mushroom, green onion, ginger, garlic chopping, put into the oil cauldron quick-fried after 2 minutes, to wherein adding sesame, white sugar, Chinese prickly ash, black bean sauce, soy sauce, rice vinegar and water, behind liquid boiling, pour out and cool off, then carry out disinfection, pack and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100892264A CN103355626A (en) | 2012-03-30 | 2012-03-30 | Liquid seasoning for mixing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100892264A CN103355626A (en) | 2012-03-30 | 2012-03-30 | Liquid seasoning for mixing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103355626A true CN103355626A (en) | 2013-10-23 |
Family
ID=49358576
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012100892264A Pending CN103355626A (en) | 2012-03-30 | 2012-03-30 | Liquid seasoning for mixing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103355626A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103637155A (en) * | 2013-12-18 | 2014-03-19 | 天津市利民调料有限公司 | Fishing sauce and making method thereof |
| CN105614821A (en) * | 2015-06-29 | 2016-06-01 | 开平市水口镇卡摩商行 | Shii-take mushroom shallot oil sauce |
| CN112841557A (en) * | 2021-01-20 | 2021-05-28 | 安徽蒸小皖餐饮有限公司 | Preparation method of spiced cabbage |
-
2012
- 2012-03-30 CN CN2012100892264A patent/CN103355626A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103637155A (en) * | 2013-12-18 | 2014-03-19 | 天津市利民调料有限公司 | Fishing sauce and making method thereof |
| CN105614821A (en) * | 2015-06-29 | 2016-06-01 | 开平市水口镇卡摩商行 | Shii-take mushroom shallot oil sauce |
| CN112841557A (en) * | 2021-01-20 | 2021-05-28 | 安徽蒸小皖餐饮有限公司 | Preparation method of spiced cabbage |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131023 |