CN103829209B - Instant Lingshui acid powder sauce packet - Google Patents
Instant Lingshui acid powder sauce packet Download PDFInfo
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- CN103829209B CN103829209B CN201410107620.5A CN201410107620A CN103829209B CN 103829209 B CN103829209 B CN 103829209B CN 201410107620 A CN201410107620 A CN 201410107620A CN 103829209 B CN103829209 B CN 103829209B
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- sauce
- fragment
- beans
- lingshui
- bulbus allii
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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
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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)
- Seasonings (AREA)
Abstract
A kind of instant Lingshui acid powder sauce packet, is prepared from by weight including following dispensing；Edible vegetable oil, Allium ascalonicum L. fragment, Bulbus Allii is broken, Rhizoma Zingiberis Recens is last, broken Fructus Capsici, Bulbus Allii Cepae fragment, dark plum beans, fermented bean curd, bean sauce, dark soy sauce, Capsicum chinense beans, Semen Sesami, peanut powder, white sugar, rice vinegar, brown sugar (Saccharum Sinensis Roxb.), Sal, Oyster sauce, Oleum sesami, cold water are appropriate, fecula, flour, the instant Lingshui acid powder sauce packet of this invention, preferably effect has been reached with preferably proportioning, make tart flavour, pungent natural, comfortable, it is very suitable for as flavoring agent in instant Lingshui acid powder, there is the advantages such as preparation is simple, local flavor is the strongest.
Description
Technical field
The present invention relates to the technical field of the industrialized production of local snack dispensing, a kind of instant Lingshui acid powder sauce packet.
Background technology
The local famous local delicacies in Suan Fenshi Hainan, Lingshui, comes from Lingshui county among the people, owing to its local flavor solely treated is liked by local resident and traveller deeply.In Lingshui, acid powder shop can be described as not existing without allowing.In each corner in city, Lingshui, within big and small sour powder stand spreads all over alley.Educate movable type specially to sell the go-cart of acid powder, have all kinds of food shops that acid powder is managed as sideline production, also have the sour powder shop offering larger StoreFront using acid powder as signboard, even each villages and small towns in Lingshui, all can't do without the shadow of sour powder.In recent years, Suan Fen shop, several Lingshuis is also occurred in that at Haikou City.It can be said that acid powder in Lingshui not only becomes the snack that locals likes the most, and domestic no matter southerner or northerner, arrive Lingshui county and will taste Lingshui acid powder and give consistent favorable comment.Therefore, acid powder in Lingshui has become as the Speciality Foods of international communication.
But the production of Lingshui acid powder is led with dispersion, the most workshop-based being produced as the most always, cause market quality monitoring difficulty, sanitary condition is poor, and even indivedual producers process with rice inferior for raw material, and product quality and safety are difficult to ensure that, particularly sauce, flavoring agent, the most arbitrarily allocate, do not have the pattern of the optimization of molding to be referred to, it is difficult to industrialized production, seriously constrain rise and the development of this industry, have much room for improvement and promote.
Summary of the invention
The invention aims to solve the problems referred to above, it is provided that a kind of instant Lingshui acid powder sauce packet..
The technical scheme is that a kind of instant Lingshui acid powder sauce packet, be prepared from by weight including following dispensing:
Edible vegetable oil 30-40 part,
Allium ascalonicum L. fragment 4-6 part, Bulbus Allii broken 4.5-6.5 part, Rhizoma Zingiberis Recens end 4-5 part, broken Fructus Capsici 1.5-2.5 part, Bulbus Allii Cepae fragment 2-3 part,
Dark plum beans 2-3 part, fermented bean curd 3-5 part, bean sauce 2-3 part, dark soy sauce 1-2 part, Capsicum chinense beans 3-5 part, Semen Sesami 0.5-0.8 part, peanut powder 0.8-1.2 part,
White sugar 1.5-2.5 part, rice vinegar 1.2-1.6 part, brown sugar (Saccharum Sinensis Roxb.) 1.5-2.5 part, Sal 2.5-3 part, Oyster sauce 4-5 part, Oleum sesami 2-3 part,
Cold water is appropriate, fecula 20-30 part, flour 10-15 part,
Above-mentioned dispensing is processed in accordance with the following steps,
The most quick-fried perfume (or spice)
Pot dryout after add edible vegetable oil, big fire by oil temperature to 180 DEG C-220 DEG C, put into Allium ascalonicum L. fragment, Bulbus Allii is broken, Rhizoma Zingiberis Recens is last, broken Fructus Capsici, Bulbus Allii Cepae fragment, quickly stir-fry 15 seconds-60 seconds,
The ripest beans
Put into while dark plum beans, fermented bean curd, bean sauce, dark soy sauce, Capsicum chinense beans, Semen Sesami, peanut powder in pot and lower the temperature, turn the fire in a stove before fuel is added down simultaneously, keep kettle temperature at 90 DEG C-110 DEG C, stir-fry and raw material be sufficiently mixed uniformly in 2-5 minute, during stir-frying, add Oyster sauce, Oleum sesami；
C. beans is become
Add cold water, fecula, flour；It is brewed into pasty state,
D. it is packaged into bag after weighing.
Described edible vegetable oil is any one in Petiolus Trachycarpi oil, Oleum Glycines, Oleum Brassicae campestris, olive oil or the most two or more mixture.
Described Allium ascalonicum L. fragment, Bulbus Allii is broken, Rhizoma Zingiberis Recens is last, broken Fructus Capsici, Bulbus Allii Cepae fragment particle diameter less than 2mm.
Beneficial effects of the present invention
The instant Lingshui acid powder sauce packet of this invention, has reached preferably effect with preferably proportioning so that tart flavour, pungent are natural, comfortable, is very suitable for as flavoring agent in instant Lingshui acid powder, has the advantages such as preparation is simple, local flavor is the strongest.
Tart flavour therein is respectively from dark plum beans and rice vinegar, and the different taste bud of the two boil on the nape opposite the mouth intracavity stimulates, it is possible to excite the multi-faceted taste perception of trencherman；Pungent therein is respectively from Fructus Capsici and Capsicum chinense beans, and the two taste bud that also boil on the nape opposite the mouth intracavity is different stimulates, and combines the stimulation of above-mentioned tart flavour, and comprehensive feeder is with frank impression.
Without Animal fat in the instant Lingshui acid powder sauce packet of this invention, Capsicum chinense therein is not got angry after eating, and hypertension, the crowd of hyperlipidemia can also eat, dispensing Islamic simultaneously, and numerous Moslems can also eat.
Detailed description of the invention
Embodiment one: a kind of instant Lingshui acid powder sauce packet, being prepared from by weight including following dispensing: 4 parts of edible vegetable oil 30 parts, 4 parts of Allium ascalonicum L. fragment, broken 4.5 parts of Bulbus Allii, Rhizoma Zingiberis Recens end, broken Fructus Capsici 1.5 parts, 2 parts of Bulbus Allii Cepae fragment, 2 parts of dark plum beans, fermented bean curd 3 parts, bean sauce 2 parts, dark soy sauce 1 part, 3 parts of Capsicum chinense beans, Semen Sesami 0.5 part, peanut powder 0.8 part, white sugar 1.5 parts, rice vinegar 1.2 parts, brown sugar (Saccharum Sinensis Roxb.) 1.5 parts, Sal 2.5 parts, 4 parts of Oyster sauce, Oleum sesami 2 parts, cold water are appropriate, fecula 20 parts, 10 parts of flour；
Above-mentioned dispensing is processed in accordance with the following steps,
The most quick-fried perfume (or spice)
Pot dryout after add edible vegetable oil, big fire by oil temperature to 180 DEG C-220 DEG C, put into Allium ascalonicum L. fragment, Bulbus Allii is broken, Rhizoma Zingiberis Recens is last, broken Fructus Capsici, Bulbus Allii Cepae fragment, quickly stir-fry 15 seconds-60 seconds,
The ripest beans
Put into while dark plum beans, fermented bean curd, bean sauce, dark soy sauce, Capsicum chinense beans, Semen Sesami, peanut powder in pot and lower the temperature, turn the fire in a stove before fuel is added down simultaneously, keep kettle temperature at 90 DEG C-110 DEG C, stir-fry and raw material be sufficiently mixed uniformly in 2-5 minute, during stir-frying, add Oyster sauce, Oleum sesami；
C. beans is become
Add cold water, fecula, flour；It is brewed into pasty state,
D. it is packaged into bag after weighing.
Described edible vegetable oil is any one in Petiolus Trachycarpi oil, Oleum Glycines, Oleum Brassicae campestris, olive oil or the most two or more mixture.
Described Allium ascalonicum L. fragment, Bulbus Allii is broken, Rhizoma Zingiberis Recens is last, broken Fructus Capsici, Bulbus Allii Cepae fragment particle diameter less than 2mm.
Embodiment two: a kind of instant Lingshui acid powder sauce packet, is prepared from by weight including following dispensing:
4.5 parts of edible vegetable oil 35 parts, 5 parts of Allium ascalonicum L. fragment, broken 5.5 parts of Bulbus Allii, Rhizoma Zingiberis Recens end, broken Fructus Capsici 2 parts, 2.5 parts of Bulbus Allii Cepae fragment, 2.5 parts of dark plum beans, fermented bean curd 4 parts, bean sauce 2.5 parts, dark soy sauce 1.5 parts, 4 parts of Capsicum chinense beans, Semen Sesami 0.6 part, peanut powder 1 part, white sugar 2 parts, rice vinegar 1.4 parts, brown sugar (Saccharum Sinensis Roxb.) 2 parts, Sal 2.8 parts, 4.5 parts of Oyster sauce, Oleum sesami 2.5 parts, cold water are appropriate, fecula 25 parts, 13 parts of flour；
Above-mentioned dispensing is processed in accordance with the following steps,
The most quick-fried perfume (or spice)
Pot dryout after add edible vegetable oil, big fire by oil temperature to 180 DEG C-220 DEG C, put into Allium ascalonicum L. fragment, Bulbus Allii is broken, Rhizoma Zingiberis Recens is last, broken Fructus Capsici, Bulbus Allii Cepae fragment, quickly stir-fry 15 seconds-60 seconds,
The ripest beans
Put into while dark plum beans, fermented bean curd, bean sauce, dark soy sauce, Capsicum chinense beans, Semen Sesami, peanut powder in pot and lower the temperature, turn the fire in a stove before fuel is added down simultaneously, keep kettle temperature at 90 DEG C-110 DEG C, stir-fry and raw material be sufficiently mixed uniformly in 2-5 minute, during stir-frying, add Oyster sauce, Oleum sesami；
C. beans is become
Add cold water, fecula, flour；It is brewed into pasty state,
D. it is packaged into bag after weighing.
Described edible vegetable oil is any one in Petiolus Trachycarpi oil, Oleum Glycines, Oleum Brassicae campestris, olive oil or the most two or more mixture.
Described Allium ascalonicum L. fragment, Bulbus Allii is broken, Rhizoma Zingiberis Recens is last, broken Fructus Capsici, Bulbus Allii Cepae fragment particle diameter less than 2mm.
Embodiment three: a kind of instant Lingshui acid powder sauce packet, is prepared from by weight including following dispensing:
Edible vegetable oil 40 parts,
Broken 6.5 parts of 6 parts of Allium ascalonicum L. fragment, Bulbus Allii, 5 parts of Rhizoma Zingiberis Recens end, broken Fructus Capsici 2.5 parts, 3 parts of Bulbus Allii Cepae fragment, 3 parts of dark plum beans, fermented bean curd 5 parts, bean sauce 3 parts, dark soy sauce 2 parts, 5 parts of Capsicum chinense beans, Semen Sesami 0.8 part, peanut powder 1.2 parts, white sugar 2.5 parts, rice vinegar 1.6 parts, brown sugar (Saccharum Sinensis Roxb.) 2.5 parts, Sal 3 parts, 5 parts of Oyster sauce, Oleum sesami 3 parts, cold water are appropriate, fecula 30 parts, 15 parts of flour；
Above-mentioned dispensing is processed in accordance with the following steps,
The most quick-fried perfume (or spice)
Pot dryout after add edible vegetable oil, big fire by oil temperature to 180 DEG C-220 DEG C, put into Allium ascalonicum L. fragment, Bulbus Allii is broken, Rhizoma Zingiberis Recens is last, broken Fructus Capsici, Bulbus Allii Cepae fragment, quickly stir-fry 15 seconds-60 seconds,
The ripest beans
Put into while dark plum beans, fermented bean curd, bean sauce, dark soy sauce, Capsicum chinense beans, Semen Sesami, peanut powder in pot and lower the temperature, turn the fire in a stove before fuel is added down simultaneously, keep kettle temperature at 90 DEG C-110 DEG C, stir-fry and raw material be sufficiently mixed uniformly in 2-5 minute, during stir-frying, add Oyster sauce, Oleum sesami；
C. beans is become
Add cold water, fecula, flour；It is brewed into pasty state,
D. it is packaged into bag after weighing.
Described edible vegetable oil is any one in Petiolus Trachycarpi oil, Oleum Glycines, Oleum Brassicae campestris, olive oil or the most two or more mixture.
Described Allium ascalonicum L. fragment, Bulbus Allii is broken, Rhizoma Zingiberis Recens is last, broken Fructus Capsici, Bulbus Allii Cepae fragment particle diameter less than 2mm.
Claims (3)
1. an instant Lingshui acid powder sauce packet, is prepared from by weight including following dispensing:
Edible vegetable oil 30-40 part,
Allium ascalonicum L. fragment 4-6 part, Bulbus Allii broken 4.5-6.5 part, Rhizoma Zingiberis Recens end 4-5 part, broken Fructus Capsici 1.5-2.5 part, Bulbus Allii Cepae fragment 2-3 part,
Dark plum beans 2-3 part, fermented bean curd 3-5 part, bean sauce 2-3 part, dark soy sauce 1-2 part, Capsicum chinense beans 3-5 part, Semen Sesami 0.5-0.8 part, peanut powder 0.8-1.2 part,
White sugar 1.5-2.5 part, rice vinegar 1.2-1.6 part, brown sugar (Saccharum Sinensis Roxb.) 1.5-2.5 part, Sal 2.5-3 part, Oyster sauce 4-5 part, Oleum sesami 2-3 part,
Cold water is appropriate, fecula 20-30 part, flour 10-15 part
Above-mentioned dispensing is processed in accordance with the following steps,
The most quick-fried perfume (or spice)
Pot dryout after add edible vegetable oil, big fire by oil temperature to 180 DEG C-220 DEG C, put into Allium ascalonicum L. fragment, Bulbus Allii is broken, Rhizoma Zingiberis Recens is last, broken Fructus Capsici, Bulbus Allii Cepae fragment, quickly stir-fry 15 seconds-60 seconds,
The ripest beans
Put into while dark plum beans, fermented bean curd, bean sauce, dark soy sauce, Capsicum chinense beans, Semen Sesami, peanut powder in pot and lower the temperature, turn the fire in a stove before fuel is added down simultaneously, keep kettle temperature at 90 DEG C-110 DEG C, stir-fry and raw material be sufficiently mixed uniformly in 2-5 minute, during stir-frying, add Oyster sauce, Oleum sesami；
C. beans is become
Add cold water, fecula, flour；It is brewed into pasty state,
D. it is packaged into bag after weighing.
A kind of instant Lingshui acid powder sauce packet the most as claimed in claim 1, it is characterised in that: described edible vegetable oil is any one in Petiolus Trachycarpi oil, Oleum Glycines, Oleum Brassicae campestris, olive oil or the most two or more mixture.
A kind of instant Lingshui acid powder sauce packet the most as claimed in claim 1, it is characterised in that: described Allium ascalonicum L. fragment, Bulbus Allii is broken, Rhizoma Zingiberis Recens is last, broken Fructus Capsici, Bulbus Allii Cepae fragment particle diameter less than 2mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410107620.5A CN103829209B (en) | 2014-03-22 | 2014-03-22 | Instant Lingshui acid powder sauce packet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410107620.5A CN103829209B (en) | 2014-03-22 | 2014-03-22 | Instant Lingshui acid powder sauce packet |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103829209A CN103829209A (en) | 2014-06-04 |
| CN103829209B true CN103829209B (en) | 2016-09-14 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410107620.5A Expired - Fee Related CN103829209B (en) | 2014-03-22 | 2014-03-22 | Instant Lingshui acid powder sauce packet |
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Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305127A (en) * | 2014-11-10 | 2015-01-28 | 淮北顺发食品有限公司 | Shallot chive oil |
| CN107348455A (en) * | 2017-08-21 | 2017-11-17 | 重庆众品饮食文化有限公司 | The making raw material and preparation method of a kind of dip |
| CN109198595B (en) * | 2018-11-12 | 2022-02-01 | 黄山市休宁县徽三农产品加工有限公司 | Method for making smelly mandarin fish flavor sauce bag |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019635A (en) * | 2007-03-29 | 2007-08-22 | 尹杨飞 | Sour chilli sauce and its production process |
| CN101715944A (en) * | 2008-04-16 | 2010-06-02 | 吕宗明 | Preparation and processing flow for sauce |
| CN102370197A (en) * | 2010-08-05 | 2012-03-14 | 潜江市利荣红透天水产实业有限公司 | Mellow crayfish and preparation method |
| CN102835644A (en) * | 2012-09-19 | 2012-12-26 | 宁夏宁杨清真食品有限公司 | Spicy hot sauce and preparation method of spicy hot sauce |
-
2014
- 2014-03-22 CN CN201410107620.5A patent/CN103829209B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019635A (en) * | 2007-03-29 | 2007-08-22 | 尹杨飞 | Sour chilli sauce and its production process |
| CN101715944A (en) * | 2008-04-16 | 2010-06-02 | 吕宗明 | Preparation and processing flow for sauce |
| CN102370197A (en) * | 2010-08-05 | 2012-03-14 | 潜江市利荣红透天水产实业有限公司 | Mellow crayfish and preparation method |
| CN102835644A (en) * | 2012-09-19 | 2012-12-26 | 宁夏宁杨清真食品有限公司 | Spicy hot sauce and preparation method of spicy hot sauce |
Non-Patent Citations (2)
| Title |
|---|
| 方便面酱料生产和质量管控;张朝军;《中国调味品》;20110510(第05期);第76-78页 * |
| 陵水酸粉;http://baike.baidu.com/history/47591816;《百度百科》;20130813;第2页做法部分 * |
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| CN103829209A (en) | 2014-06-04 |
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