CN103549373A - Preparation method of flavorful golden-mushroom dried-ivy mosses sauce - Google Patents
Preparation method of flavorful golden-mushroom dried-ivy mosses sauce Download PDFInfo
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- CN103549373A CN103549373A CN201310431248.9A CN201310431248A CN103549373A CN 103549373 A CN103549373 A CN 103549373A CN 201310431248 A CN201310431248 A CN 201310431248A CN 103549373 A CN103549373 A CN 103549373A
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- 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
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a preparation method of a flavorful golden-mushroom dried-ivy mosses sauce. The flavorful golden-mushroom dried-ivy mosses sauce is prepared from the following raw materials in parts by weight: 10-15 parts of golden mushroom, 30-45 parts of dried ivy mosses, 5-10 parts of matcha powder, 5-15 parts of sesame kernels, 5-15 parts of peanut kernels, 5-10 parts of lotus root starch, 10-15 parts of hot red pepper, 5-10 parts of white sugar, 5-15 parts of table salt, 1-5 parts of monosodium glutamate, 10-20 parts of Chinese liquor, 10-20 parts of sweet fermented flour sauce, 3-5 parts of pumpkin seed powder, 1-3 parts of perilla, 1-2 parts of gynostemma pentaphylla, 2-3 parts of polygonatum rhizome, 1-2 parts of wolfberry, 1-2 parts of cinnamomum cassia, 3-8 parts of bruised zingiber officinale, 3-6 parts of mashed garlic and proper amount of plant oil. Because of the contained golden mushroom, dried ivy mosses and the like, the flavorful golden-mushroom dried-ivy mosses sauce has the functions of strengthening stomach, reducing stress, detoxifying and enhancing body metabolism, is beneficial to human health; because of the added matcha powder, the flavorful golden-mushroom dried-ivy mosses sauce is increased in light matcha fragrance and enhanced in the function of enhancing body immunity, and has the efficacy of preventing cancer and resisting ageing; and because of perilla, the flavorful golden-mushroom dried-ivy mosses sauce has the efficacies of comforting nerve and eliminating nervous; and the flavorful golden-mushroom dried-ivy mosses sauce is delicious and unique in taste, convenient to carry and long in shelf life, and is healthy food for traveling and appetizing.
Description
Technical field
The preparation method that the present invention relates to the dry sauce of a kind of local flavor Asparagus tongue, belongs to food processing technology field.
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 processing.
Dry various trace elements and the carbohydrate such as the necessary calcium of nutritious protein, pectin and several amino acids, vitamin and human body, iron, zinc, carrotene, potassium, sodium, phosphorus of containing of tongue, particularly content of vitamin E is higher, therefore there is the laudatory title of " natural health-care products; nutrient for plants ", it is the anticancer good merchantable brand of current beauty treatment.
In order to enrich kind and the taste of sauce, expand the dry eating method of tongue, the invention provides the dry sauce of a kind of local flavor Asparagus tongue, unique flavor.
Summary of the invention
The object of the present invention is to provide the preparation method of the dry sauce of a kind of local flavor Asparagus tongue.
The technical solution used in the present invention is as follows:
A preparation method for the dry sauce of local flavor Asparagus tongue, comprises the following steps:
(1), take the raw material of following weight portion: the dry 30-45 of Asparagus 10-15, tongue, smear tea powder 5-10, shelled sesame 5-15, shelled peanut 5-15, lotus root starch 5-10, pimiento 10-15, white sugar 5-10, salt 5-15, monosodium glutamate 1-5, white wine 10-20, sweet fermented flour sauce 10-20, pumpkin powder 3-5, purple perilla 1-3, gynostemma pentaphylla 1-2, sealwort 2-3, fruit of Chinese wolfberry 1-2, Chinese cassia tree 1-2, ginger end 3-8, mashed garlic 3-6, vegetable oil is appropriate;
(2), pumpkin seed powder, purple perilla, gynostemma pentaphylla, sealwort, the fruit of Chinese wolfberry, Chinese cassia tree are merged and send into pulverizer, cross 120-200 mesh sieve and obtain powder, boiling 1-2 hour, filter and remove residue, obtains decoction liquor, mixes with white wine, and standing 1-2 days, obtains medicinal liquor;
(3), by the merging of pulverizing of shelled sesame, shelled peanut, mix with lotus root starch, enter to do the frying of pot slow fire and go out perfume (or spice), add water boil 15-20 minute, obtain paste;
(4), Asparagus is cleaned and to be cut 0.5-0.8cm section, tongue dry cleaning is cut into particle, blanching blanching 3-5 minute, pulls out and drains rear merging respectively; Pimiento is cleaned to simple stage property, enter stir-fry in stand oil pot and go out perfume (or spice) together with bruised ginger, mashed garlic, add water boil, add and smear tea powder, white sugar slow fire infusion 20-30 minute, add treated Asparagus, tongue is dry and medicinal liquor stirs, tinning sealed pickling 10-15 days;
(5), step (4) curing food entered to pot be heated to 50-60 ℃, add paste, monosodium glutamate, salt, sweet fermented flour sauce to stir, continue to be heated to 80-85 ℃ of stewing profit 30-50 minute, cooling rear filling sterilizing and get final product.
Beneficial effect of the present invention is:
The present invention contains the compositions such as Asparagus, tongue be dry, the function that has stomach invigorating step-down removing toxic substances, enhancing organism metabolism, useful health, what increase smears tea powder, not only increases light tea fragrant, and enhanced machine body immunity function, the effect that has anti-resisting cancer and senility, neural, abirritative effect that purple perilla can be releived, makes flavour delicious unique, easy to carry, the travelling of long shelf-life and go with rice or bread and use healthy food.
the specific embodiment
A preparation method for the dry sauce of local flavor Asparagus tongue, comprises the following steps:
(1), take the raw material of following weight (kg): Asparagus 15, tongue be dry 30, smear tea powder 8, shelled sesame 10, shelled peanut 9, lotus root starch 6, pimiento 10, white sugar 8, salt 12, monosodium glutamate 3, white wine 20, sweet fermented flour sauce 20, pumpkin powder 3, purple perilla 2, gynostemma pentaphylla 2, sealwort 2, the fruit of Chinese wolfberry 1, Chinese cassia tree 1, ginger end 5, mashed garlic 5, vegetable oil are appropriate;
(2), pumpkin seed powder, purple perilla, gynostemma pentaphylla, sealwort, the fruit of Chinese wolfberry, Chinese cassia tree are merged and send into pulverizer, cross 200 mesh sieves and obtain powder, boiling 2 hours, filter and remove residue, obtains decoction liquor, mixes with white wine, standing 2 days, obtains medicinal liquor;
(3), by the merging of pulverizing of shelled sesame, shelled peanut, mix with lotus root starch, enter to do the frying of pot slow fire and go out perfume (or spice), add water boil 20 minutes, obtain paste;
(4), Asparagus is cleaned and to be cut 0.8cm section, tongue dry cleaning is cut into particle, blanching blanching is 4 minutes respectively, pulls out and drains rear merging; Pimiento is cleaned to simple stage property, enter stir-fry in stand oil pot and go out perfume (or spice) together with bruised ginger, mashed garlic, add water boil, add and smear tea powder, the infusion of white sugar slow fire 30 minutes, add treated Asparagus, tongue is dry and medicinal liquor stirs, tinning sealed pickling 15 days;
(5), step (4) curing food entered to pot be heated to 60 ℃, add paste, monosodium glutamate, salt, sweet fermented flour sauce to stir, continue to be heated to 85 ℃ of stewing profits 40 minutes, cooling rear filling sterilizing and get final product.
Claims (1)
1. a preparation method for the dry sauce of local flavor Asparagus tongue, is characterized in that, comprises the following steps:
(1), take the raw material of following weight portion: the dry 30-45 of Asparagus 10-15, tongue, smear tea powder 5-10, shelled sesame 5-15, shelled peanut 5-15, lotus root starch 5-10, pimiento 10-15, white sugar 5-10, salt 5-15, monosodium glutamate 1-5, white wine 10-20, sweet fermented flour sauce 10-20, pumpkin powder 3-5, purple perilla 1-3, gynostemma pentaphylla 1-2, sealwort 2-3, fruit of Chinese wolfberry 1-2, Chinese cassia tree 1-2, ginger end 3-8, mashed garlic 3-6, vegetable oil is appropriate;
(2), pumpkin seed powder, purple perilla, gynostemma pentaphylla, sealwort, the fruit of Chinese wolfberry, Chinese cassia tree are merged and send into pulverizer, cross 120-200 mesh sieve and obtain powder, boiling 1-2 hour, filter and remove residue, obtains decoction liquor, mixes with white wine, and standing 1-2 days, obtains medicinal liquor;
(3), by the merging of pulverizing of shelled sesame, shelled peanut, mix with lotus root starch, enter to do the frying of pot slow fire and go out perfume (or spice), add water boil 15-20 minute, obtain paste;
(4), Asparagus is cleaned and to be cut 0.5-0.8cm section, tongue dry cleaning is cut into particle, blanching blanching 3-5 minute, pulls out and drains rear merging respectively; Pimiento is cleaned to simple stage property, enter stir-fry in stand oil pot and go out perfume (or spice) together with bruised ginger, mashed garlic, add water boil, add and smear tea powder, white sugar slow fire infusion 20-30 minute, add treated Asparagus, tongue is dry and medicinal liquor stirs, tinning sealed pickling 10-15 days;
(5), step (4) curing food entered to pot be heated to 50-60 ℃, add paste, monosodium glutamate, salt, sweet fermented flour sauce to stir, continue to be heated to 80-85 ℃ of stewing profit 30-50 minute, cooling rear filling sterilizing and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310431248.9A CN103549373A (en) | 2013-09-22 | 2013-09-22 | Preparation method of flavorful golden-mushroom dried-ivy mosses sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310431248.9A CN103549373A (en) | 2013-09-22 | 2013-09-22 | Preparation method of flavorful golden-mushroom dried-ivy mosses sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103549373A true CN103549373A (en) | 2014-02-05 |
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|---|---|---|---|
| CN201310431248.9A Pending CN103549373A (en) | 2013-09-22 | 2013-09-22 | Preparation method of flavorful golden-mushroom dried-ivy mosses sauce |
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| Country | Link |
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| CN (1) | CN103549373A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103948008A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Spicy beef sauce and preparation method thereof |
| CN104323319A (en) * | 2014-10-10 | 2015-02-04 | 合肥跃杰生态农业科技有限公司 | Flavored flammulina velutipes preserved meat and pickling method thereof |
| CN104366386A (en) * | 2014-10-31 | 2015-02-25 | 辛范范 | Delicious pickles |
| CN105795445A (en) * | 2016-03-11 | 2016-07-27 | 徐州工程学院 | Dried ballonflower minced pork sauce and production method thereof |
| CN111567787A (en) * | 2020-05-29 | 2020-08-25 | 江苏美鑫食品科技有限公司 | Special sesame paste |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103948008A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Spicy beef sauce and preparation method thereof |
| CN104323319A (en) * | 2014-10-10 | 2015-02-04 | 合肥跃杰生态农业科技有限公司 | Flavored flammulina velutipes preserved meat and pickling method thereof |
| CN104366386A (en) * | 2014-10-31 | 2015-02-25 | 辛范范 | Delicious pickles |
| CN105795445A (en) * | 2016-03-11 | 2016-07-27 | 徐州工程学院 | Dried ballonflower minced pork sauce and production method thereof |
| CN111567787A (en) * | 2020-05-29 | 2020-08-25 | 江苏美鑫食品科技有限公司 | Special sesame paste |
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