CN103355626A - Liquid seasoning for mixing - Google Patents

Liquid seasoning for mixing Download PDF

Info

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
Authority
CN
China
Prior art keywords
parts
liquid seasoning
ginger
mushroom
garlic
Prior art date
Application number
CN2012100892264A
Other languages
Chinese (zh)
Inventor
李雪娇
Original Assignee
李雪娇
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 李雪娇 filed Critical 李雪娇
Priority to CN2012100892264A priority Critical patent/CN103355626A/en
Publication of CN103355626A publication Critical patent/CN103355626A/en

Links

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

A kind of liquid botargo condiment
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.
CN2012100892264A 2012-03-30 2012-03-30 Liquid seasoning for mixing CN103355626A (en)

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 CN103355626A (en) 2012-03-30 2012-03-30 Liquid seasoning for mixing

Country Status (1)

Country Link
CN (1) CN103355626A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
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

Cited By (2)

* Cited by examiner, † Cited by third party
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

Similar Documents

Publication Publication Date Title
CN102150818B (en) Seasoning sauce and preparation method thereof
CN102845727B (en) Mixed sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof
CN101057656B (en) Maotai-flavor peanut thick chilli sauce and its preparation method
CN101756261B (en) Method for preparing Pu'er tea beef
CN103989145B (en) Chicken hot and spicy sauce and preparation method thereof
CN103989143B (en) A kind of broad bean paste with sweet and sour flavor and preparation method thereof
CN104187529B (en) A kind of convenience type tomato Fish in Sour Soup condiment and preparation method thereof
CN103461926A (en) Preparation method of high-freshness composite seasoning
CN103169051B (en) Hotpot condiment sauce
CN102669637B (en) Composite tomato catsup
CN102028177A (en) Condiment for boiled fish with pickled cabbage and chilli and method for preparing boiled fish with pickled cabbage and chilli using same
CN103844241A (en) Italian seasoning sauce and preparation method thereof
CN101584449B (en) Hotpot noodles soup seasoning, processing technique and application thereof
CN103907873A (en) Umami seasoning and preparation method thereof
CN103652774A (en) Seafood flavor seasoning capable of being used for brewing drink
CN103169057A (en) Spicy tender fish seasoning and preparation method of seasoning
CN102084979A (en) Hot pot seasoning and method for preparing same
KR20120109426A (en) Manufacturing method of allium hookeri powder for meat sauce, meat sauce made from the allium hookeri powder and seasoned meat made from the meat sauce
CN101978875A (en) Mushroom lily meat paste can and preparation method thereof
CN105105091A (en) Mashed garlic-flavored fresh chilli sauce
CN102972739A (en) Chilli sauce and preparation method thereof
CN103300387A (en) Beef balls with glutinous rice and manufacturing method thereof
CN104305100A (en) Dressing for cold dishes
CN101223983A (en) Compound taste black pepper meat paste
CN103704661A (en) Spicy powder seasoning

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