CN103549021A - Cream sauce powder as well as using method thereof - Google Patents
Cream sauce powder as well as using method thereof Download PDFInfo
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- CN103549021A CN103549021A CN201310555932.8A CN201310555932A CN103549021A CN 103549021 A CN103549021 A CN 103549021A CN 201310555932 A CN201310555932 A CN 201310555932A CN 103549021 A CN103549021 A CN 103549021A
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- powder
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- cream sauce
- cream
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Abstract
The invention provides cream sauce powder. The cream sauce powder comprises the following components in parts by weight: 50-60 parts of natural cream powder, 15-20 parts of brown granulated sugar, 10-15 parts of yolk powder, 3-5 parts of full egg powder, 2-4 parts of pregelatinized starch, 1-3 parts of edible salt and 0.3-0.5 part of vanilla powder. The invention aims to provide the cream sauce powder which is used for preparing cream sauce simply, conveniently and rapidly, wherein the cream sauce is prepared by only uniformly mixing cream sauce powder with quantitative hot water, cooling and beating appropriately. The preparation working procedure is simplified; the technical requirement is lowered; conditions are created for popularizing sauce products to food of common people.
Description
Technical field
The invention belongs to food processing field, relate to flavouring, relate in particular to a kind of béchamel sauce powder.
Background technology
Sauce, title, from the transliteration of English Sauce, is a kind of liquid made from long-used soup, grease, vegetables, fruit flavouring or semi-fluid dip.Sauce, playing very important effect aspect the cuisine variation of western-style food, can change the pattern of dish, strengthens the flavour of dish, improves the appearance luster of dish etc., and hot sauce also can play the effect of insulation vegetable.
Sauce mainly divides cold sauce and the large class of hot sauce two, has again the various tastes such as salty, sour, sweet, peppery, and concrete kind is very many.The traditional fabrication method more complicated of sauce, generally take beef in own juice soup, chicken clear soup, Vegetable soup, milk, cultured milk, grease and vinegar etc. is raw material, need chief cook's time, multi-step operation just can make, process is loaded down with trivial details, specification requirement is high, and the raw material types needing is many, and human factor impact is large, the poor stability of quality, serious hindrance universal to common people's dining table of sauce product.
Summary of the invention
The object of the present invention is to provide a kind of béchamel sauce powder, with it, make béchamel sauce simple, convenient, fast, only béchamel sauce powder need be mixed with quantitative hot water, cooling, after suitably dismissing, made béchamel sauce, simplify production process, reduced specification requirement, for sauce product spreads to common people's dining table, created condition.
A powder, its weight portion is composed as follows: natural cream powder 50～60, brown granulated sugar 15～20, yolk powder 10～15, dried whole-egg 3～5, pre-gelatinized starch 2～4, edible salt 1～3, vanilla powder 0.3～0.5.
Described brown granulated sugar is through pulverizing, cross the brown granulated sugar of 80 mesh sieves;
Natural cream powder, is that to select high-quality natural cream be raw material, and after emulsification embedding, spraying is dry to be formed.
Preparation method: natural cream powder, brown granulated sugar, yolk powder, dried whole-egg, pre-gelatinized starch, edible salt, vanilla powder are pressed after formula rate weighing, mixed.
The using method of béchamel sauce powder comprises the following steps: ratio béchamel sauce powder by weight: water=1:2～3 are dissolved in béchamel sauce powder in 70 ℃ of-75 ℃ of hot water, mix, and are cooled to room temperature, suitably dismiss, and have made béchamel sauce.
Four, specific embodiment
Embodiment 1
Raw material proportioning (weight portion)
Natural cream powder 50, brown granulated sugar 15, yolk powder 10, dried whole-egg 3, pre-gelatinized starch 2, edible salt 1, vanilla powder 0.3.
Preparation method: natural cream powder, brown granulated sugar, yolk powder, dried whole-egg, pre-gelatinized starch, edible salt, vanilla powder are pressed after formula rate weighing, mixed.
Using method: ratio béchamel sauce powder: water=1:3 is dissolved in béchamel sauce powder in 70 ℃ of-75 ℃ of hot water by weight, mixes, and is cooled to room temperature, suitably dismisses, and has made béchamel sauce
Embodiment 2
Raw material proportioning (weight portion)
Natural cream powder 60, brown granulated sugar 20, yolk powder 15, dried whole-egg 5, pre-gelatinized starch 4, edible salt 3, vanilla powder 0.5.
Preparation method: with embodiment 1.
Using method: ratio béchamel sauce powder: water=1:2.5 is dissolved in béchamel sauce powder in 70 ℃ of-75 ℃ of hot water by weight, mixes, and is cooled to room temperature, suitably dismisses, and has made béchamel sauce
Embodiment 3
Raw material proportioning (weight portion)
Natural cream powder 55, brown granulated sugar 18, yolk powder 12, dried whole-egg 4, pre-gelatinized starch 3, edible salt 2, vanilla powder 0.4.
Preparation method: with embodiment 1.
Using method: ratio béchamel sauce powder: water=1:2 is dissolved in béchamel sauce powder in 70 ℃ of-75 ℃ of hot water by weight, mixes, and is cooled to room temperature, suitably dismisses, and has made béchamel sauce
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can, according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replace.
Claims (2)
1. a béchamel sauce powder, its weight portion is composed as follows: natural cream powder 50～60, brown granulated sugar 15～20, yolk powder 10～15, dried whole-egg 3～5, pre-gelatinized starch 2～4, edible salt 1～3, vanilla powder 0.3～0.5.
2. the using method of a béchamel sauce powder comprises the following steps: ratio béchamel sauce powder by weight: water=1:2～3 are dissolved in béchamel sauce powder in 70 ℃ of-75 ℃ of hot water, mix, and are cooled to room temperature, suitably dismiss.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310555932.8A CN103549021A (en) | 2013-11-11 | 2013-11-11 | Cream sauce powder as well as using method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310555932.8A CN103549021A (en) | 2013-11-11 | 2013-11-11 | Cream sauce powder as well as using method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103549021A true CN103549021A (en) | 2014-02-05 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310555932.8A Pending CN103549021A (en) | 2013-11-11 | 2013-11-11 | Cream sauce powder as well as using method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN103549021A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105433354A (en) * | 2015-12-15 | 2016-03-30 | 冯子欣 | Nutritional moringa oleifera salad sauce |
| CN106070678A (en) * | 2016-08-04 | 2016-11-09 | 陈温 | The formula of a kind of colored butter and manufacture method |
Citations (6)
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|---|---|---|---|---|
| CN1283962A (en) * | 1998-02-02 | 2001-02-14 | 罗狄亚化学公司 | Food compsn, in form of dry emulsion, prepn. method and use thereof |
| CN1688210A (en) * | 2002-05-31 | 2005-10-26 | 荷兰联合利华有限公司 | Tomato-based products and process for preparing the same |
| EP1993385A1 (en) * | 2006-03-10 | 2008-11-26 | Unilever N.V. | Packaging comprising one or more of coated solid concentrates for preparing a bouillon soup, sauce or gravy or for use as a seasoning and process for preparing the same |
| CN102007972A (en) * | 2009-09-08 | 2011-04-13 | 光明乳业股份有限公司 | Cheese jam and preparation method thereof |
| US20110305811A1 (en) * | 2008-03-03 | 2011-12-15 | Daniel Perlman | Stabilization of omega-3 fatty acids in milk |
| US20130243927A1 (en) * | 2012-03-14 | 2013-09-19 | Jason Thompson | Reduced heavy cream substitutes and methods of making and using same |
-
2013
- 2013-11-11 CN CN201310555932.8A patent/CN103549021A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1283962A (en) * | 1998-02-02 | 2001-02-14 | 罗狄亚化学公司 | Food compsn, in form of dry emulsion, prepn. method and use thereof |
| CN1688210A (en) * | 2002-05-31 | 2005-10-26 | 荷兰联合利华有限公司 | Tomato-based products and process for preparing the same |
| EP1993385A1 (en) * | 2006-03-10 | 2008-11-26 | Unilever N.V. | Packaging comprising one or more of coated solid concentrates for preparing a bouillon soup, sauce or gravy or for use as a seasoning and process for preparing the same |
| US20110305811A1 (en) * | 2008-03-03 | 2011-12-15 | Daniel Perlman | Stabilization of omega-3 fatty acids in milk |
| CN102007972A (en) * | 2009-09-08 | 2011-04-13 | 光明乳业股份有限公司 | Cheese jam and preparation method thereof |
| US20130243927A1 (en) * | 2012-03-14 | 2013-09-19 | Jason Thompson | Reduced heavy cream substitutes and methods of making and using same |
Non-Patent Citations (3)
| Title |
|---|
| 于新等: "《天然食用调味品加工与应用》", 30 November 2011, article "蛋羹沙司" * |
| 张建幸编著: "《西点制作集锦》", 30 October 1990, article "奶油沙司" * |
| 舒池主编: "《现代家庭厨艺大全》", 31 January 1997, article "奶油沙司" * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105433354A (en) * | 2015-12-15 | 2016-03-30 | 冯子欣 | Nutritional moringa oleifera salad sauce |
| CN106070678A (en) * | 2016-08-04 | 2016-11-09 | 陈温 | The formula of a kind of colored butter and manufacture method |
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Application publication date: 20140205 |