CN103478680A - Preparation method for mushroom sauce - Google Patents
Preparation method for mushroom sauce Download PDFInfo
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- CN103478680A CN103478680A CN201310324699.2A CN201310324699A CN103478680A CN 103478680 A CN103478680 A CN 103478680A CN 201310324699 A CN201310324699 A CN 201310324699A CN 103478680 A CN103478680 A CN 103478680A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a preparation method for a mushroom sauce. The preparation method is characterized by comprising the following steps: 1) preparing 100 g of bean cotyledon, 150 g of coarse chili powder, 25 g of salt, 25 g of monosodium glutamate, 400 g of vegetable oil, 25 g of white sugar, 50 g of fine Chinese prickly ash powder, a small amount of Shisanxiang (thirteen spices), 50 g of water-swollen mushroom, 50 g of white sesame seed and 75 g of peanut kernels fried with salt, wherein bean cotyledon, water-swollen mushroom and peanut kernels fried with salt are chopped; 2) putting 100 g of bean cotyledon, 150 g of coarse chili powder, 400 g of vegetable oil, 25 g of white sugar, 50 g of fine Chinese prickly ash powder, the small amount of Shisanxiang (thirteen spices), 50 g of water-swollen mushroom, 50 g of white sesame seed and 75 g of peanut kernels fried with salt into a pot together, adding 150 to 180 g of water, carrying out slow decoction on a soft fire for 3 to 5 min, on a medium flame for 5 to 8 min and on a big fire for 2 to 5 min and carrying out continuous stirring with a turner; and 3) adding 25 g of salt, carrying out cooking on a soft fire for 3 min, then adding 25 g of monosodium glutamate, ceasing the fire and carrying out stewing for 5 min so as to prepare the mushroom sauce.
Description
Technical field
The present invention relates to a kind of preparation method of sauce, relate in particular to a kind of preparation method of mushroom sauce.
Background technology
Sauce is that to take the things such as beans, wheat flour, fruit, meat or fishes and shrimps be primary raw material, the pasty state flavouring processed, and it originates from China, and long history is arranged.Now, the common tartar sauce of Chinese is divided into take the sweet fermented flour sauce that wheat flour is primary raw material, and take the large class of thick broad-bean sauce two that beans is primary raw material.
Along with the continuous improvement of expanding economy and living standards of the people, tartar sauce has become in life must indispensable flavouring, and the consumer is also more and more higher to the requirement of various tartar sauces.The tartar sauce of different taste emerges in an endless stream, but in prior art due to the each side such as technology of producer, the taste of a lot of tartar sauces is unauthentic, affects to a certain extent consumer's appetite.
Summary of the invention
The present invention is just for the technical problem existed in prior art, and a kind of preparation method of preparation method of mushroom sauce of pure taste is provided.
To achieve these goals, technical scheme of the present invention is as follows, a kind of preparation method of mushroom sauce, it is characterized in that, said method comprising the steps of: 1) beans are distinguished to 100 grams, thick paprika 150 grams, salt 25 grams, monosodium glutamate 25, vegetable oil 400 grams, white sugar 25 grams, pepper powder 50 grams, 13 fragrant a small amount of, water send out mushroom 50 grams, white sesameseed 50 grams, salt and fry shelled peanut 75 grams and be ready to; Wherein beans are distinguished, water is sent out mushroom, salt is fried the shelled peanut chopping; 2) beans are distinguished to 100 grams, thick paprika 150 grams, vegetable oil 400 grams, white sugar 25 grams, pepper powder 50 grams, 13 fragrant a small amount of, water send out mushroom 50 grams, white sesameseed 50 grams, salt and fry shelled peanut 75 grams and put into pot, add water 150-180 grams, little fire is endured 3-5 minutes slowly, moderate heat 5-8 minute, big fire 2-5 minutes, and constantly with shovel, stir; 3) put into salt 25 grams, after little fiery 3 minutes, then add monosodium glutamate 25 grams, cease fire, vexed 5 minutes, can make mushroom sauce.
With respect to prior art, advantage of the present invention is as follows, and 1) this tartar sauce pure taste, all-ages; 2) processing method is simple, convenient operation; 3) production cost is lower, is convenient to large-scale popularization; 4) added mushroom in tartar sauce, make the nutritive value of this tartar sauce greatly strengthen, in mushroom, contained Eritadenine can prevent vascular sclerosis, can reduce people's blood pressure, often edible to the prevention human body, particularly the baby for want of vitamin D and the serium inorganic phosphorus that causes, rickets that the blood calcium dysbolism causes are useful, also can prevent the various mucous membranes of human body and dermatitis disease.
The specific embodiment
In order to deepen the understanding of the present invention and understanding, below in conjunction with the specific embodiment, the present invention is made further instructions and introduces.
embodiment 1:
A kind of preparation method of mushroom sauce said method comprising the steps of: 1) beans are distinguished to 100 grams, thick paprika 150 grams, salt 25 grams, monosodium glutamate 25, vegetable oil 400 grams, white sugar 25 grams, pepper powder 50 grams, 13 fragrant a small amount of, water send out mushroom 50 grams, white sesameseed 50 grams, salt and fry shelled peanut 75 grams and be ready to; Wherein beans are distinguished, water is sent out mushroom, salt is fried the shelled peanut chopping; 2) beans are distinguished to 100 grams, thick paprika 150 grams, vegetable oil 400 grams, white sugar 25 grams, pepper powder 50 grams, 13 fragrant a small amount of, water send out mushroom 50 grams, white sesameseed 50 grams, salt and fry shelled peanut 75 grams and put into pot, add water 150 grams, little fire is endured 3 minutes slowly, moderate heat 5 minutes, big fire 2 minutes, and constantly with shovel, stir; 3) put into salt 25 grams, after little fiery 3 minutes, then add monosodium glutamate 25 grams, cease fire, vexed 5 minutes, can make mushroom sauce.
embodiment 2:
A kind of preparation method of mushroom sauce said method comprising the steps of: 1) beans are distinguished to 100 grams, thick paprika 150 grams, salt 25 grams, monosodium glutamate 25, vegetable oil 400 grams, white sugar 25 grams, pepper powder 50 grams, 13 fragrant a small amount of, water send out mushroom 50 grams, white sesameseed 50 grams, salt and fry shelled peanut 75 grams and be ready to; Wherein beans are distinguished, water is sent out mushroom, salt is fried the shelled peanut chopping; 2) beans are distinguished to 100 grams, thick paprika 150 grams, vegetable oil 400 grams, white sugar 25 grams, pepper powder 50 grams, 13 fragrant a small amount of, water send out mushroom 50 grams, white sesameseed 50 grams, salt and fry shelled peanut 75 grams and put into pot, add water 180 grams, little fire is endured 5 minutes slowly, moderate heat 8 minutes, big fire 5 minutes, and constantly with shovel, stir; 3) put into salt 25 grams, after little fiery 3 minutes, then add monosodium glutamate 25 grams, cease fire, vexed 5 minutes, can make mushroom sauce.
embodiment 3:
A kind of preparation method of mushroom sauce said method comprising the steps of: 1) beans are distinguished to 100 grams, thick paprika 150 grams, salt 25 grams, monosodium glutamate 25, vegetable oil 400 grams, white sugar 25 grams, pepper powder 50 grams, 13 fragrant a small amount of, water send out mushroom 50 grams, white sesameseed 50 grams, salt and fry shelled peanut 75 grams and be ready to; Wherein beans are distinguished, water is sent out mushroom, salt is fried the shelled peanut chopping; 2) beans are distinguished to 100 grams, thick paprika 150 grams, vegetable oil 400 grams, white sugar 25 grams, pepper powder 50 grams, 13 fragrant a small amount of, water send out mushroom 50 grams, white sesameseed 50 grams, salt and fry shelled peanut 75 grams and put into pot, add water 160 grams, little fire is endured 4 minutes slowly, moderate heat 6 minutes, big fire 3 minutes, and constantly with shovel, stir; 3) put into salt 25 grams, after little fiery 3 minutes, then add monosodium glutamate 25 grams, cease fire, vexed 5 minutes, can make mushroom sauce.
It should be noted that above-described embodiment is only preferred embodiment of the present invention; be not used for limiting protection scope of the present invention; being equal to replacement or substituting of having done on the basis of the above all belongs to protection scope of the present invention, and protection scope of the present invention is as the criterion with claims.
Claims (1)
1. the preparation method of a mushroom sauce, it is characterized in that, said method comprising the steps of: 1) beans are distinguished to 100 grams, thick paprika 150 grams, salt 25 grams, monosodium glutamate 25, vegetable oil 400 grams, white sugar 25 grams, pepper powder 50 grams, 13 fragrant a small amount of, water send out mushroom 50 grams, white sesameseed 50 grams, salt and fry shelled peanut 75 grams and be ready to; Wherein beans are distinguished, water is sent out mushroom, salt is fried the shelled peanut chopping; 2) beans are distinguished to 100 grams, thick paprika 150 grams, vegetable oil 400 grams, white sugar 25 grams, pepper powder 50 grams, 13 fragrant a small amount of, water send out mushroom 50 grams, white sesameseed 50 grams, salt and fry shelled peanut 75 grams and put into pot, add water 150-180 grams, little fire is endured 3-5 minutes slowly, moderate heat 5-8 minute, big fire 2-5 minutes, and constantly with shovel, stir; 3) put into salt 25 grams, after little fiery 3 minutes, then add monosodium glutamate 25 grams, cease fire, vexed 5 minutes, can make mushroom sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310324699.2A CN103478680A (en) | 2013-07-30 | 2013-07-30 | Preparation method for mushroom sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310324699.2A CN103478680A (en) | 2013-07-30 | 2013-07-30 | Preparation method for mushroom sauce |
Publications (1)
| Publication Number | Publication Date |
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| CN103478680A true CN103478680A (en) | 2014-01-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310324699.2A Pending CN103478680A (en) | 2013-07-30 | 2013-07-30 | Preparation method for mushroom sauce |
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| CN (1) | CN103478680A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489625A (en) * | 2014-12-16 | 2015-04-08 | 叶县伊帆清真食品有限公司 | Preparation process of mushroom sauce |
| CN105146476A (en) * | 2015-08-04 | 2015-12-16 | 内蒙古千百味食品有限公司 | Compound seasoning sauce produced from chroogomphus rutilus and production method of the sauce |
| CN105475729A (en) * | 2014-10-09 | 2016-04-13 | 洛阳饕真元食品有限公司 | Mushroom sauce and preparation method thereof |
| CN107279958A (en) * | 2017-08-17 | 2017-10-24 | 杨刚平 | A kind of thick chilli sauce and preparation method thereof |
-
2013
- 2013-07-30 CN CN201310324699.2A patent/CN103478680A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475729A (en) * | 2014-10-09 | 2016-04-13 | 洛阳饕真元食品有限公司 | Mushroom sauce and preparation method thereof |
| CN104489625A (en) * | 2014-12-16 | 2015-04-08 | 叶县伊帆清真食品有限公司 | Preparation process of mushroom sauce |
| CN105146476A (en) * | 2015-08-04 | 2015-12-16 | 内蒙古千百味食品有限公司 | Compound seasoning sauce produced from chroogomphus rutilus and production method of the sauce |
| CN107279958A (en) * | 2017-08-17 | 2017-10-24 | 杨刚平 | A kind of thick chilli sauce and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140101 |