CN104055061A - Spicy lemon sauce and preparation method thereof - Google Patents
Spicy lemon sauce and preparation method thereof Download PDFInfo
- Publication number
- CN104055061A CN104055061A CN201410263630.8A CN201410263630A CN104055061A CN 104055061 A CN104055061 A CN 104055061A CN 201410263630 A CN201410263630 A CN 201410263630A CN 104055061 A CN104055061 A CN 104055061A
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- CN
- China
- Prior art keywords
- lemon
- preparation
- parts
- fruit
- jam
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000015067 sauces Nutrition 0.000 title abstract 3
- 244000248349 Citrus limon Species 0.000 title 1
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 24
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 16
- 240000002234 Allium sativum Species 0.000 claims abstract description 11
- 235000004611 garlic Nutrition 0.000 claims abstract description 11
- 240000000467 Carum carvi Species 0.000 claims description 9
- 235000005747 Carum carvi Nutrition 0.000 claims description 9
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 9
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 8
- 235000008397 ginger Nutrition 0.000 claims description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 8
- 239000008158 vegetable oil Substances 0.000 claims description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 235000020097 white wine Nutrition 0.000 claims description 7
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 6
- 239000001728 capsicum frutescens Substances 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000005554 pickling Methods 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 239000002304 perfume Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 235000019640 taste Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 241000758706 Piperaceae Species 0.000 abstract 1
- 235000013409 condiments Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 6
- 239000000203 mixture Substances 0.000 description 4
- 239000006002 Pepper Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000000919 ceramic Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
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
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses spicy lemon sauce and a preparation method thereof. The spicy lemon sauce comprises the following ingredients in parts by weight: 60-80 parts of lemon fruits, 10-13.3 parts of red cluster peppers and 10-13.3 parts of garlic bulbs. The product obtained by adding the ingredients to corresponding condiment is spicy and fresh in taste, sweet and strong in smell, tasty and refreshing, and appetizing, and has a health-care eating effect.
Description
Technical field
The present invention relates to a kind of fragrant peppery jam with lemon and preparation method thereof, belong to food processing field.
Background technology
In traditional kind relish peppery taste food process, the problem the most often occurring is 1) fragrance and vinegar-pepper taste deficiency, this not science of mainly preparing burden causes; 2) nutritional labeling loss is excessive, this be mainly seasoning matter form not science, preparation process not science cause.
Summary of the invention
For the defect of prior art, the invention discloses a kind of fragrant peppery jam with lemon and corresponding preparation method thereof, the product that obtains is vinegar-pepper, delicious, fragrant odour is strong, and tasty and refreshing appetizing, has good eating effect.
For achieving the above object, the present invention is achieved through the following technical solutions:
Fragrant peppery jam with lemon, comprises following batching: Lemon fruit 60-80 part, conical redpepper fruit 10-13.3 part, head of garlic 10-13.3 part.
By using above-mentioned plant batch feeder, effectively ensure the fragrant pungent road of this product.
Accordingly, the invention discloses the preparation method of fragrant peppery jam with lemon, comprise the steps:
1) appropriate vegetable oil is heated to 120 to 150 degree, the Lemon fruit of pickling, conical redpepper fruit, head of garlic section or pulverizing, seasoning matter add wherein;
2) stir-fry after 10-30 minute,, sterilizing filling with food stage vial.
Preferably, be also included in step 1) first vegetable oil heating 120 to 150 degree are put into caraway, ginger, Chinese prickly ash and carried out quick-fried 1-3 minute pretreated step.
In above-mentioned preparation method, seasoning matter can once add, and also can add step by step, is not subject to special restriction.
In above-mentioned preparation method, the composition (total consumption) of described seasoning matter is soy sauce, white granulated sugar, white wine, ginger, caraway, Chinese prickly ash, monosodium glutamate, is respectively 20-26.6 part, 4-5.3 part, 1-1.3 part, 0.3-0.4 part, 1-1.3 part, 0.2-0.26 part, 1-1.3 part.
In above-mentioned preparation method, alleged appropriate vegetable oil is that common consumption is 4.8-6.4 part according to the requirement of taste and greasy feeling is regulated.
In the present invention, the used Lemon fruit, conical redpepper fruit, the head of garlic pickled can be prepared voluntarily, also can buy from the market.
Detailed description of the invention
Embodiment 1: the pretreatment of batching
1), by fresh Lemon fruit, cleaning, airing surface moisture content, pour ceramic vat or food grade plastic bucket into, adds proper amount of edible purified salt, pickled at least 6 months;
2) head of garlic (garlic) decortication is added to proper amount of white spirit, purified salt, pickled at least 3 months;
3) by fresh conical redpepper fruit, remove stalk, clean, airing surface moisture content, pours ceramic vat or food grade plastic bucket into, adds white wine, purified salt, pickled at least 3 months;
Wherein, in each step, salt consumption is the 12-15% of corresponding batching quality, and the consumption of white wine is the 3-4% of corresponding batching quality.
Embodiment 2: the preparation of fragrant peppery jam with lemon
When being spent, 4.8 parts of vegetable oil heating 120 put into 0.3 part, ginger, 1 part, caraway, 0.2 part of quick-fried of Chinese prickly ash 3 minutes, again 60 parts of the Lemon fruits of pickling, 10 parts, the head of garlic, refer to day peppery 10 parts pour into after, add 20 parts, soy sauce, 4 parts of white granulated sugars, 1 part of white wine, 1 part of monosodium glutamate, stir-fry and mix well 15 minutes, finally,, sterilizing filling with food stage vial.
Embodiment 3: the preparation of fragrant peppery jam with lemon
When being spent, 5.6 parts of vegetable oil heating 140 put into 0.2 part, caraway, 0.3 part, ginger, 0.2 part of quick-fried of monosodium glutamate 2 minutes, again 70 parts of the Lemon fruits of pickling, 12 parts, the head of garlic, refer to day peppery 12 parts pour into after, add 24 parts, soy sauce, 5 parts of white granulated sugars, 1.2 parts of white wine, 0.05 part, ginger, 1 part, caraway, 0.24 part, Chinese prickly ash, 1 part of monosodium glutamate, stir-fry and mix well 20 minutes, finally,, sterilizing filling with food stage vial.
Embodiment 4: the preparation of fragrant peppery jam with lemon
When being spent, 6.39 parts of vegetable oil heating 150 put into 1 part, caraway, 0.4 part, ginger, 0.2 part, Chinese prickly ash, 0.3 part of quick-fried of monosodium glutamate 2 minutes, again 80 parts of the Lemon fruits of pickling, 13.3 parts, the head of garlic, refer to day peppery 13.3 parts pour into after, add 26.6 parts, soy sauce, 5.3 parts of white granulated sugars, 1.3 parts of white wine, 0.3 part, caraway, 0.06 part, Chinese prickly ash, 1 part of monosodium glutamate, stir-fry and mix well 25 minutes, finally,, sterilizing filling with food stage vial.
The peppery jam with lemon of perfume (or spice) that above-described embodiment 2-4 is obtained tastes to respectively three groups of consumers, every group of 20 people, and experimenter all identifies the peppery jam with lemon taste fresh of perfume (or spice) of the present invention, and vinegar-pepper sense is pure, and fragrant odour is strong.
Claims (4)
1. fragrant peppery jam with lemon, is characterized in that comprising following batching: Lemon fruit 60-80 part, conical redpepper fruit 10-13.3 part, head of garlic 10-13.3 part.
2. the preparation method of the peppery jam with lemon of perfume (or spice) of claim 1, comprises the steps: 1) appropriate vegetable oil is heated to 120 to 150 degree, the Lemon fruit of pickling, conical redpepper fruit, head of garlic section or pulverizing, seasoning matter add wherein; 2) stir-fry after 10-30 minute,, sterilizing filling with food stage vial.
3. according to the preparation method of claim 3, characterized by further comprising in step 1) first vegetable oil heating 120 to 150 degree are put into caraway, ginger, Chinese prickly ash and carried out quick-fried 1-3 minute pretreated step.
4. according to the preparation method of claim 3, what it is characterized in that described seasoning matter consists of soy sauce, white granulated sugar, white wine, ginger, caraway, Chinese prickly ash, monosodium glutamate, is respectively 20-26.6 part, 4-5.3 part, 1-1.3 part, 0.3-0.4 part, 1-1.3 part, 0.2-0.26 part, 1-1.3 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410263630.8A CN104055061A (en) | 2014-06-13 | 2014-06-13 | Spicy lemon sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410263630.8A CN104055061A (en) | 2014-06-13 | 2014-06-13 | Spicy lemon sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104055061A true CN104055061A (en) | 2014-09-24 |
Family
ID=51543219
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410263630.8A Pending CN104055061A (en) | 2014-06-13 | 2014-06-13 | Spicy lemon sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104055061A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614211A (en) * | 2015-06-29 | 2016-06-01 | 开平市水口镇卡摩商行 | Grapefruit and lemon jam |
| CN105614210A (en) * | 2015-06-26 | 2016-06-01 | 开平市水口镇卡摩商行 | Haw lemon sauce |
| CN105614201A (en) * | 2015-06-26 | 2016-06-01 | 开平市水口镇卡摩商行 | Method for preparing mangosteen lemon sauce |
-
2014
- 2014-06-13 CN CN201410263630.8A patent/CN104055061A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614210A (en) * | 2015-06-26 | 2016-06-01 | 开平市水口镇卡摩商行 | Haw lemon sauce |
| CN105614201A (en) * | 2015-06-26 | 2016-06-01 | 开平市水口镇卡摩商行 | Method for preparing mangosteen lemon sauce |
| CN105614211A (en) * | 2015-06-29 | 2016-06-01 | 开平市水口镇卡摩商行 | Grapefruit and lemon jam |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into 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: 20140924 |