CN103549380A - Thousand island sauce powder and using method thereof - Google Patents
Thousand island sauce powder and using method thereof Download PDFInfo
- Publication number
- CN103549380A CN103549380A CN201310555931.3A CN201310555931A CN103549380A CN 103549380 A CN103549380 A CN 103549380A CN 201310555931 A CN201310555931 A CN 201310555931A CN 103549380 A CN103549380 A CN 103549380A
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- Prior art keywords
- sauce
- powder
- parts
- thousand
- thousand island
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Classifications
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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 provides thousand island sauce powder. The thousand island sauce powder comprises the following components in parts by weight: 40-50 parts of vegetable fat powder, 20-25 parts of brown granulated sugar, 10-15 parts of whole egg powder, 3-5 parts of pregelatinized starch, 3-5 parts of edible salt, 0.8-1 part of citric acid and 0.3-0.5 part of powdery aginomoto. The invention aims to provide the thousand island sauce powder which is used for preparing thousand island sauce simply, conveniently and rapidly, wherein the thousand island sauce is prepared by only uniformly mixing thousand island sauce powder with quantitative hot water, cooling and beating. 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 Thousand Islands 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 Thousand Islands sauce powder, with it, make Thousand Islands sauce simple, convenient, fast, only Thousand Islands sauce powder need be mixed with quantitative hot water, cooling, after suitably dismissing, made Thousand Islands sauce, simplify production process, reduced specification requirement, for sauce product spreads to common people's dining table, created condition.
A sauce powder, its weight portion is composed as follows: vegetable fat powder 40～50, brown granulated sugar 20～25, dried whole-egg 10～15, pre-gelatinized starch 3～5, edible salt 3～5, citric acid 0.8～1, powder monosodium glutamate 0.3～0.5.
Described brown granulated sugar is through pulverizing, cross the brown granulated sugar of 80 mesh sieves;
Preparation method: vegetable fat powder, brown granulated sugar, dried whole-egg, pre-gelatinized starch, edible salt, citric acid, powder monosodium glutamate are pressed after formula rate weighing, mixed.
The using method of Thousand Islands sauce powder comprises the following steps: ratio Thousand Islands sauce powder by weight: water=1:2～3 are dissolved in Thousand Islands sauce powder in 70 ℃ of-75 ℃ of hot water, mix, and are cooled to room temperature, dismiss to 2 times of original volumes, have made Thousand Islands sauce.
Four, specific embodiment
Embodiment 1
Raw material proportioning (weight portion)
Vegetable fat powder 40, brown granulated sugar 20, dried whole-egg 10, pre-gelatinized starch 3, edible salt 3, citric acid 0.8, powder monosodium glutamate 0.3.
Preparation method: vegetable fat powder, brown granulated sugar, dried whole-egg, pre-gelatinized starch, edible salt, citric acid, powder monosodium glutamate are pressed after formula rate weighing, mixed.
Using method: ratio Thousand Islands sauce powder: water=1:3 is dissolved in Thousand Islands sauce powder in 70 ℃ of-75 ℃ of hot water by weight, mixes, and is cooled to room temperature, suitably dismisses, and has made Thousand Islands sauce
Embodiment 2
Raw material proportioning (weight portion)
Vegetable fat powder 50, brown granulated sugar 25, dried whole-egg 15, pre-gelatinized starch 5, edible salt 5, citric acid 1, powder monosodium glutamate 0.5.
Preparation method: with embodiment 1.
Using method: ratio Thousand Islands sauce powder: water=1:2.5 is dissolved in Thousand Islands sauce powder in 70 ℃ of-75 ℃ of hot water by weight, mixes, and is cooled to room temperature, suitably dismisses, and has made Thousand Islands sauce
Embodiment 3
Raw material proportioning (weight portion)
Vegetable fat powder 45, brown granulated sugar 22, dried whole-egg 13, pre-gelatinized starch 4, edible salt 4, citric acid 0.9, powder monosodium glutamate 0.4.
Preparation method: with embodiment 1.
Using method: ratio Thousand Islands sauce powder: water=1:2 is dissolved in Thousand Islands sauce powder in 70 ℃ of-75 ℃ of hot water by weight, mixes, and is cooled to room temperature, suitably dismisses, and has made Thousand Islands 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 Thousand Islands sauce powder, its weight portion is composed as follows: vegetable fat powder 40～50, brown granulated sugar 20～25, dried whole-egg 10～15, pre-gelatinized starch 3～5, edible salt 3～5, citric acid 0.8～1, powder monosodium glutamate 0.3～0.5.
2. the using method of a Thousand Islands sauce powder comprises the following steps: ratio Thousand Islands sauce powder by weight: water=1:2～3 are dissolved in Thousand Islands sauce powder in 70 ℃ of-75 ℃ of hot water, mix, and are cooled to room temperature, dismiss to 2 times of original volumes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310555931.3A CN103549380A (en) | 2013-11-11 | 2013-11-11 | Thousand island sauce powder and using method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310555931.3A CN103549380A (en) | 2013-11-11 | 2013-11-11 | Thousand island sauce powder and using method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103549380A true CN103549380A (en) | 2014-02-05 |
Family
ID=50003887
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310555931.3A Pending CN103549380A (en) | 2013-11-11 | 2013-11-11 | Thousand island sauce powder and using method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103549380A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102415556A (en) * | 2011-10-18 | 2012-04-18 | 天津市食品研究所有限公司 | Thousand Island dressing and preparation method thereof |
| CN103120325A (en) * | 2013-02-27 | 2013-05-29 | 张永 | Instant egg product and preparation method thereof |
| KR101274395B1 (en) * | 2011-02-14 | 2013-06-24 | 주식회사 후드원 | Production method of a seasoning material having beef flavor |
-
2013
- 2013-11-11 CN CN201310555931.3A patent/CN103549380A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101274395B1 (en) * | 2011-02-14 | 2013-06-24 | 주식회사 후드원 | Production method of a seasoning material having beef flavor |
| CN102415556A (en) * | 2011-10-18 | 2012-04-18 | 天津市食品研究所有限公司 | Thousand Island dressing and preparation method thereof |
| CN103120325A (en) * | 2013-02-27 | 2013-05-29 | 张永 | Instant egg product and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140205 |