CN104323220A - Seasoning sauce and preparation method thereof - Google Patents
Seasoning sauce and preparation method thereof Download PDFInfo
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- CN104323220A CN104323220A CN201410689325.5A CN201410689325A CN104323220A CN 104323220 A CN104323220 A CN 104323220A CN 201410689325 A CN201410689325 A CN 201410689325A CN 104323220 A CN104323220 A CN 104323220A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 34
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 8
- 240000007906 Aidia cochinchinensis Species 0.000 claims abstract description 50
- 241001533141 Canarium pimela Species 0.000 claims abstract description 45
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 42
- 239000000843 powder Substances 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 239000002994 raw material Substances 0.000 claims abstract description 30
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 20
- 244000068988 Glycine max Species 0.000 claims abstract description 20
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- 235000008397 ginger Nutrition 0.000 claims abstract description 19
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 17
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- 239000008158 vegetable oil Substances 0.000 claims abstract description 17
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 14
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 12
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 9
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 9
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 9
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 150000003839 salts Chemical class 0.000 claims description 36
- 239000003921 oil Substances 0.000 claims description 20
- 235000019198 oils Nutrition 0.000 claims description 20
- 208000006558 Dental Calculus Diseases 0.000 claims description 19
- 241000949456 Zanthoxylum Species 0.000 claims description 18
- 238000010438 heat treatment Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000003205 fragrance Substances 0.000 claims description 7
- 235000019483 Peanut oil Nutrition 0.000 claims description 6
- 239000000312 peanut oil Substances 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 240000008574 Capsicum frutescens Species 0.000 claims description 5
- 235000005135 Micromeria juliana Nutrition 0.000 claims description 5
- 235000007315 Satureja hortensis Nutrition 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 5
- 239000001390 capsicum minimum Substances 0.000 claims description 5
- 239000000084 colloidal system Substances 0.000 claims description 5
- 238000002386 leaching Methods 0.000 claims description 5
- 230000035800 maturation Effects 0.000 claims description 5
- 238000005554 pickling Methods 0.000 claims description 5
- 238000003672 processing method Methods 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 240000002114 Satureja hortensis Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 14
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 241000246354 Satureja Species 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 238000003197 gene knockdown Methods 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
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- 230000000694 effects Effects 0.000 description 3
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- 229910052742 iron Inorganic materials 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
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- 239000000463 material Substances 0.000 description 2
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- 108090000623 proteins and genes Proteins 0.000 description 2
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- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 241000208229 Burseraceae Species 0.000 description 1
- 241000644798 Canarium <sea snail> Species 0.000 description 1
- 241001292317 Clausena Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 235000006662 Lansium Nutrition 0.000 description 1
- 241001156382 Lansium Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- 241000206607 Porphyra umbilicalis Species 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- 241001284352 Terminalia buceras Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002605 anti-dotal effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
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- 235000021028 berry Nutrition 0.000 description 1
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- 239000000835 fiber Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
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- 239000011733 molybdenum Substances 0.000 description 1
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- 235000020232 peanut Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
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- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000004206 stomach function Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000000341 volatile oil Substances 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
- 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 relates to a seasoning sauce and a preparation method thereof. The seasoning sauce is prepared from the following raw materials in parts by weight: 9-14 parts of salted canarium pimela koening, 3-6 parts of dried randia cochinchinensis, 15-22 parts of salted and fermented soya paste, 2-4 parts of table salt, 2-4 parts of white sugar, 0.4-0.8 part of citric acid, 1.0-1.8 parts of seed powder of Chinese prickly ash, 2-3 parts of dried seed powder of conical redpepper fruits, 2.5-3.5 parts of garlic, 3-5 parts of fresh ginger, 8-14 part of vegetable oil, 0.05-0.1 part of xanthan gum and 38-53 parts of water. The seasoning sauce is simple in preparation method, the method is easy and convenient to operate, and easy to control; the seasoning sauce is rich in flavor, is sweet, sour, salty, spicy, and pungent, and is convenient to eat, and thus the seasoning sauce is an ideal seasoning.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of tartar sauce and preparation method thereof.
Background technology
Flavor industry is one of important component part of food industry, and China is the big producing country of flavouring, is also the consumption big country of flavouring.Along with opening and the increasing of international association, the purposes of flavouring and field are more and more extensive, and give the production of flavouring enterprise thus, the exploitation of flavouring product provides wide space, also promotes the progress of flavoring industry technology.
Canarium pimela (formal name used at school: Canarium pimela Leenh.), another name: black olive, Canarium primela.Burseraceae, arbor, up to 20 meters, the diameter of a cross-section of a tree trunk 1.3 meters above the ground reaches 45 centimetres.Fruit can be eaten raw, and pulp is pickled " Lan Jiao ", and (or claiming " olive fermented soya beans, salted or other wise ") cooks.In canarium pimela fruit, containing materials such as protein, crude fat, vitamin Cs, and crude fat content reaches 24.56 %.The several mineral materials such as sodium, calcium, magnesium, iron, manganese, molybdenum containing abundant needed by human in canarium pimela, in fresh fruit, the content of iron reaches 245.5 mg/kg, the content of calcium reaches 2311.275 mg/kg.Canarium pimela fruit also has anti-oxidant, the anti-ageing effect of waiting for a long time, and canarium pimela pulp has stronger antioxidation activity, high to oxygen radical removing rate, has antidotal effect, and canarium pimela fruit water extract has stronger pressure reduction effect and reducing heart rate effect fast.
Randia cochinchinensis is commonly called as cock skin fruit, and having another name called spire Calusena lansium, formal name used at school C .anisum-olena Merr, is Rutaceae Aurantiae clausena plant.Randia cochinchinensis fruit is berry, and pericarp, pulp are edible, and edible rate is more than 70%, and oven dry rate is 11% ~ 14%.Fruit total acidity is 2.28%, and containing total reducing sugar 9.8%, protein 1.39%, vitamin C 74 milligrams/100 grams, total solid 17.5%, total amino acid content 1710 milligrams/100 grams, in addition containing the abundant various nutrient such as iron, calcium, is of high nutritive value.Randia cochinchinensis is also containing Flavonoid substances and volatile oil, and the general flavone recovery rate in Randia cochinchinensis kernel is 1.159%, and oil mass of volatilizing reaches 0.938 %.In medicinal, Randia cochinchinensis fruit has relieving summer heat, disappears to amass and go stagnant, eliminating the phlegm gas, dredging stomach function.
At present, for using canarium pimela as the patent of primary raw material exploitation flavouring and studying report, one is in patent application, mainly contain patent (a kind of preparation method of nutrient condiments and the goods of Lei Quan application, the patent No. is: CN103947993A, 2014.07.30), it mainly with laver, peanut for primary raw material, make nutrient condiments; Two is in the paper delivered at periodical, and mainly contain the research report [development of spicy canarium pimela composite seasoning sauce, Zhong Huafeng, Chinese flavouring: 77-80,2013(5)] of Zhong Huafeng, other report is very few.
For using Randia cochinchinensis as the patent of primary raw material exploitation flavouring and studying report, one is in patent application, mainly contain the patent (a kind of Randia cochinchinensis sauce and preparation method thereof promoting to digest, CN104000170A, 2014.08.27) of imperial refined application, carry out the patent (preparation method of Randia cochinchinensis thick chilli sauce of light industry application, CN102987340A, 2013.03.27), patent (a kind of production method of Randia cochinchinensis sauce of Zeng Fanfu application, CN102960708A, 2013.03.13); Two is in the paper delivered at periodical, mainly contains the research report [development of spicy Randia cochinchinensis tartar sauce, Zhong Huafeng, Mo Xia, Liang Xiaoxiu, Chinese flavouring, 54-57,2013(1)] of Zhong Huafeng.
Although China in recent years purpose compound flavour enhancer has had and develops on a large scale very much, along with the raising of people's living standard, single type flavouring has been difficult to satisfy the demands of consumers.And with canarium pimela, dry Randia cochinchinensis for primary raw material, a kind of new type compound flavouring of making, yet there are no any report.
Summary of the invention
The present invention proposes a kind of tartar sauce and preparation method thereof, solve deficiency of the prior art, dull to overcome existing tartar sauce taste type, the shortcoming that mouthfeel is single.This product special flavour is unique, and technique is simple, easy and simple to handle, easily grasp, and is conducive to suitability for industrialized production.
Technical scheme of the present invention is achieved in that
A kind of tartar sauce, it is characterized in that, it is made up of the raw material of following part by weight: salt canarium pimela 9-14 part, dry Randia cochinchinensis 3-6 part, soya sauce 15-22 part, salt 2-4 part, white sugar 2-4 part, citric acid 0.4-0.8 part, zanthoxylum powder 1.0-1.8 part, dry conical redpepper fruit powder 2-3 part, garlic 2.5-3.5 part, ginger 3-5 part, vegetable oil 8-14 parts, xanthans 0.05-0.1 part, water 38-53 part.
A kind of tartar sauce of preferred version, it is characterized in that, it is made up of the raw material of following part by weight: salt canarium pimela 10-13 part, dry Randia cochinchinensis 4-5 part, soya sauce 17-20 part, salt 2.5-3 part, white sugar 2.5-3.5 part, citric acid 0.5-0.7 part, zanthoxylum powder 1.1-1.7 part, dry conical redpepper fruit powder 2.1-2.8 part, garlic 2.4-3 part, ginger 3.5-4.5 part, vegetable oil 9-13 part, xanthans 0.07-0.1 part, water 38-45 part.
Described vegetable oil is any one oil in peanut oil, soybean oil, rapeseed oil and ready-mixed oil thereof.
The preparation method of tartar sauce, is characterized in that comprising the steps:
(1) get the raw materials ready: all raw material weighing is good, salt canarium pimela, in the ratio of water addition ratio 1:1.5-1:2.0, carries out making beating process with fiberizer for subsequent use; Respectively soya sauce, ginger, garlic are ground for subsequent use with fiberizer; To do respectively with pulverizer refer to sky capsicum, Chinese prickly ash pulverizes for subsequent use;
(2) preparation of spicy oil: with referring to day chilli powder and zanthoxylum powder total amount 1.0-1.5 vegetable oil doubly, when oil being heated to 80 ~ 100 DEG C, sky chilli powder and zanthoxylum powder are added in deep fat the 3-5 minute that stir-fries, in time having spicy fragrance to produce, stop heating, cool for subsequent use;
(3) frying: remaining vegetable oil is heated to 200 1 250 DEG C, pour ginger mud, mashed garlic in pot frying 3-5 minute, when savory emerging, add canarium pimela mud to stir-fry 10-15 minute, after having canarium pimela aroma product, add Randia cochinchinensis slurry again and soya sauce stir-fries 10-15 minute, add the salt of dissolving, white sugar, xanthans and citric acid solution afterwards to stir, the spicy oil finally adding preparation in step (2) stirs, heat after 5-10 minute again and stop heating, bottling while hot gets product.
The preparation method of described salt canarium pimela is: knock down in hot water by the raw canarium pimela of maturation, and baked leaching 60-90 minute, treats pulp deliquescing, and take out drain well, except removal core, the salt adding 14-18% can use after carrying out pickling 7-15 days.
Described dry Randia cochinchinensis is the dry Randia cochinchinensis of band kind of benevolence.
The processing method of described dry Randia cochinchinensis is: cleaned up by dry Randia cochinchinensis, with the water soaking 1h-2h of 60-80 DEG C, the ratio of Randia cochinchinensis and water is 1:4-1:5, then together pour in fiberizer together with the water soaked, broken into muddy, carry out micronization processes with colloid mill again, finally at 75-85 DEG C, 10-20 minute is heated to Randia cochinchinensis mud, make the starch gelatinization of raw material.
The present invention compared with prior art has following beneficial effect:
(1) the present invention is with canarium pimela and Randia cochinchinensis two kinds of local characteristic raw materials primary raw material as tartar sauce, and products taste, the fragrance of making are unique, have local characteristic.(2) product thick taste, sweet, sour, salty, peppery, fiber crops have concurrently, can meet people and pursue the differently flavoured demand of flavouring, and solving traditional condiment mouthfeel, problem that fragrance is single, is a kind of desirable flavouring; Be convenient for people to life, can eat in breakfast, lunch and dinner.(3) preparation technology of the present invention is simple, easy and simple to handle, quick, easily grasp.
Detailed description of the invention
Be clearly and completely described the technical scheme in the present invention below, obviously, described embodiment is only several embodiments wherein of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1:
Take raw material: salt canarium pimela 10 kilograms, dry Randia cochinchinensis 4.5 kilograms, soya sauce 19 kilograms, salt 2.7 kilograms, white sugar 2.8 kilograms, citric acid 0.6 kilogram, zanthoxylum powder 1.1 kilograms, 2.2 kilograms, dry conical redpepper fruit powder, 2.6 kilograms, garlic, 3.5 kilograms, ginger, peanut oil 11 kilograms, xanthans 0.08 kilogram, 39.92 kilograms, water.
The preparation method of salt canarium pimela is: knock down in hot water by the raw canarium pimela of maturation, and baked leaching 60 minutes, treats pulp deliquescing, takes out drain well, except removal core, can use after the salt adding 18% carries out pickling 15 days.
The processing method of dry Randia cochinchinensis is: cleaned up by dry Randia cochinchinensis, with the water soaking 2h of 60 DEG C, the ratio of Randia cochinchinensis and water is 1:4, then together pour in fiberizer together with the water soaked, broken into muddy, carry out micronization processes with colloid mill again, finally at 75 DEG C, 20 minutes are heated to Randia cochinchinensis mud, make the starch gelatinization of raw material.
The preparation method of tartar sauce, comprises the steps:
(1) get the raw materials ready: all raw material weighing is good, salt canarium pimela, in the ratio of water addition ratio 1:1.5, carries out making beating process with fiberizer for subsequent use; Respectively soya sauce, ginger, garlic are ground for subsequent use with fiberizer; To do respectively with pulverizer refer to sky capsicum, Chinese prickly ash pulverizes for subsequent use.
(2) preparation of spicy oil: with the vegetable oil referring to day chilli powder and zanthoxylum powder total amount 1.0 times, when oil being heated to 80 DEG C, adds sky chilli powder and zanthoxylum powder in deep fat and stir-fries 5 minutes, in time having spicy fragrance to produce, stops heating, cools for subsequent use.
(3) frying: remaining vegetable oil is heated to 200 DEG C, pour ginger mud, mashed garlic in pot frying 3-5 minute, when savory emerging, add canarium pimela mud to stir-fry 10 minutes, after having canarium pimela aroma product, then add Randia cochinchinensis slurry and soya sauce stir-fry 10 minutes, add the salt of dissolving, white sugar, xanthans and citric acid solution afterwards to stir, the spicy oil finally adding preparation in step (2) stirs, then heats stopping heating after 5 minutes, and bottling while hot gets product.
Embodiment 2:
Take raw material:: salt canarium pimela 12 kilograms, dry Randia cochinchinensis 3 kilograms, soya sauce 18 kilograms, salt 2.8 kilograms, white sugar 3 kilograms, citric acid 0.6 kilogram, zanthoxylum powder 1.5 kilograms, 2.8 kilograms, dry conical redpepper fruit powder, 3 kilograms, garlic, 4 kilograms, ginger, peanut oil 12 kilograms, xanthans 0.08 kilogram, 37.22 kilograms, water.
The preparation method of salt canarium pimela is: knock down in hot water by the raw canarium pimela of maturation, and baked leaching 90 minutes, treats pulp deliquescing, takes out drain well, except removal core, can use after the salt adding 14% carries out pickling 7 days.
The processing method of dry Randia cochinchinensis is: cleaned up by dry Randia cochinchinensis, with the water soaking 1h of 80 DEG C, the ratio of Randia cochinchinensis and water is 1:5, then together pour in fiberizer together with the water soaked, broken into muddy, carry out micronization processes with colloid mill again, finally at 85 DEG C, 10 minutes are heated to Randia cochinchinensis mud, make the starch gelatinization of raw material.
The preparation method of tartar sauce, comprises the steps:
(1) get the raw materials ready: all raw material weighing is good, salt canarium pimela, in the ratio of water addition ratio 1:2.0, carries out making beating process with fiberizer for subsequent use; Respectively soya sauce, ginger, garlic are ground for subsequent use with fiberizer; To do respectively with pulverizer refer to sky capsicum, Chinese prickly ash pulverizes for subsequent use.
(2) preparation of spicy oil: with the vegetable oil referring to day chilli powder and zanthoxylum powder total amount 1.5 times, when oil being heated to 100 DEG C, adds sky chilli powder and zanthoxylum powder in deep fat and stir-fries 3 minutes, in time having spicy fragrance to produce, stops heating, cools for subsequent use.
(3) frying: remaining vegetable oil is heated to 250 DEG C, ginger mud, mashed garlic to be poured in pot into frying 5 minutes, when savory emerging, add canarium pimela mud to stir-fry 15 minutes, after having canarium pimela aroma product, then add Randia cochinchinensis slurry and soya sauce stir-fry 15 minutes, add the salt of dissolving, white sugar, xanthans and citric acid solution afterwards to stir, the spicy oil finally adding preparation in step (2) stirs, then heats stopping heating after 10 minutes, and bottling while hot gets product.
Embodiment 3:
Take raw material: salt canarium pimela 9 kilograms, dry Randia cochinchinensis 5 kilograms, soya sauce 11 kilograms, salt 3.5 kilograms, white sugar 3.5 kilograms, citric acid 0.7 kilogram, zanthoxylum powder 1.2 kilograms, 2.4 kilograms, dry conical redpepper fruit powder, 2.8 kilograms, garlic, 3.2 kilograms, ginger, peanut oil 10 kilograms, xanthans 0.09 kilogram, 41.61 kilograms, water.
The preparation method of salt canarium pimela is: knock down in hot water by the raw canarium pimela of maturation, and baked leaching 80 minutes, treats pulp deliquescing, takes out drain well, except removal core, can use after the salt adding 16% carries out pickling 12 days.
The processing method of dry Randia cochinchinensis is: cleaned up by dry Randia cochinchinensis, with the water soaking 1.5h of 70 DEG C, the ratio of Randia cochinchinensis and water is 1:4.5, then together pour in fiberizer together with the water soaked, broken into muddy, carry out micronization processes with colloid mill again, finally at 80 DEG C, 15 minutes are heated to Randia cochinchinensis mud, make the starch gelatinization of raw material.
The preparation method of tartar sauce, comprises the steps:
(1) get the raw materials ready: all raw material weighing is good, salt canarium pimela, in the ratio of water addition ratio 1:1.8, carries out making beating process with fiberizer for subsequent use; Respectively soya sauce, ginger, garlic are ground for subsequent use with fiberizer; To do respectively with pulverizer refer to sky capsicum, Chinese prickly ash pulverizes for subsequent use.
(2) preparation of spicy oil: with the vegetable oil referring to day chilli powder and zanthoxylum powder total amount 1.3 times, when oil being heated to 90 DEG C, adds sky chilli powder and zanthoxylum powder in deep fat and stir-fries 4 minutes, in time having spicy fragrance to produce, stops heating, cools for subsequent use.
(3) frying: remaining vegetable oil is heated to 230 DEG C, ginger mud, mashed garlic to be poured in pot into frying 4 minutes, when savory emerging, add canarium pimela mud to stir-fry 13 minutes, after having canarium pimela aroma product, then add Randia cochinchinensis slurry and soya sauce stir-fry 13 minutes, add the salt of dissolving, white sugar, xanthans and citric acid solution afterwards to stir, the spicy oil finally adding preparation in step (2) stirs, then heats stopping heating after 8 minutes, and bottling while hot gets product.
Embodiment 4:
Take raw material: salt canarium pimela 14 kilograms, dry Randia cochinchinensis 3.5 kilograms, soya sauce 20 kilograms, salt 2.5 kilograms, white sugar 3.2 kilograms, citric acid 0.5 kilogram, zanthoxylum powder 1.4 kilograms, 2.9 kilograms, dry conical redpepper fruit powder, 3.2 kilograms, garlic, 4.5 kilograms, ginger, peanut oil 13 kilograms, xanthans 0.05 kilogram, 31.25 kilograms, water.
Preparation method is with example 3.
Claims (7)
1. a tartar sauce, is characterized in that it is made up of the raw material of following part by weight: salt canarium pimela 9-14 part, dry Randia cochinchinensis 3-6 part, soya sauce 15-22 part, salt 2-4 part, white sugar 2-4 part, citric acid 0.4-0.8 part, zanthoxylum powder 1.0-1.8 part, dry conical redpepper fruit powder 2-3 part, garlic 2.5-3.5 part, ginger 3-5 part, vegetable oil 8-14 parts, xanthans 0.05-0.1 part, water 38-53 part.
2. a kind of tartar sauce according to claim 1, is characterized in that it is made up of the raw material of following part by weight: salt canarium pimela 10-13 part, dry Randia cochinchinensis 4-5 part, soya sauce 17-20 part, salt 2.5-3 part, white sugar 2.5-3.5 part, citric acid 0.5-0.7 part, zanthoxylum powder 1.1-1.7 part, dry conical redpepper fruit powder 2.1-2.8 part, garlic 2.4-3 part, ginger 3.5-4.5 part, vegetable oil 9-13 part, xanthans 0.07-0.1 part, water 38-45 part.
3. the preparation method of a kind of tartar sauce according to claim 1 and 2, is characterized in that comprising the steps:
(1) get the raw materials ready: all raw material weighing is good, salt canarium pimela, in the ratio of water addition ratio 1:1.5-1:2.0, carries out making beating process with fiberizer for subsequent use; Respectively soya sauce, ginger, garlic are ground for subsequent use with fiberizer; To do respectively with pulverizer refer to sky capsicum, Chinese prickly ash pulverizes for subsequent use;
(2) preparation of spicy oil: with referring to day chilli powder and zanthoxylum powder total amount 1.0-1.5 vegetable oil doubly, when oil being heated to 80 ~ 100 DEG C, sky chilli powder and zanthoxylum powder are added in deep fat the 3-5 minute that stir-fries, in time having spicy fragrance to produce, stop heating, cool for subsequent use;
(3) frying: remaining vegetable oil is heated to 200 1 250 DEG C, pour ginger mud, mashed garlic in pot frying 3-5 minute, when savory emerging, add canarium pimela mud to stir-fry 10-15 minute, after having canarium pimela aroma product, add Randia cochinchinensis slurry again and soya sauce stir-fries 10-15 minute, add the salt of dissolving, white sugar, xanthans and citric acid solution afterwards to stir, the spicy oil finally adding preparation in step (2) stirs, heat after 5-10 minute again and stop heating, bottling while hot gets product.
4. the preparation method of a kind of tartar sauce according to claim 3, it is characterized in that the preparation method of described salt canarium pimela is: the raw canarium pimela of maturation is knocked down the baked leaching of in hot water 60-90 minute, treat pulp deliquescing, take out drain well, except removal core, the salt adding 14-18% can use after carrying out pickling 7-15 days.
5. the preparation method of a kind of tartar sauce according to claim 3, is characterized in that: described dry Randia cochinchinensis is the dry Randia cochinchinensis of band kind of benevolence.
6. the preparation method of a kind of tartar sauce according to claim 3 or 5, it is characterized in that the processing method of described dry Randia cochinchinensis is: cleaned up by dry Randia cochinchinensis, with the water soaking 1h-2h of 60-80 DEG C, the ratio of Randia cochinchinensis and water is 1:4-1:5, then together pour in fiberizer together with the water soaked, broken into muddy, then carry out micronization processes with colloid mill, finally at 75-85 DEG C, 10-20 minute is heated to Randia cochinchinensis mud, make the starch gelatinization of raw material.
7. a kind of tartar sauce according to claim 1 and 2, is characterized in that: described vegetable oil is any one oil in peanut oil, soybean oil, rapeseed oil and ready-mixed oil thereof.
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| CN107095273A (en) * | 2017-04-13 | 2017-08-29 | 四川大学 | A kind of fragrant spicy olive pomace composite seasoning sauce and preparation method thereof |
| CN107897866A (en) * | 2017-12-19 | 2018-04-13 | 惠东县伦信农业有限公司 | A kind of tartar sauce preparation method and its tartar sauce |
| CN111296821A (en) * | 2020-03-26 | 2020-06-19 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | Macadamia nut wampee and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105768053A (en) * | 2016-04-21 | 2016-07-20 | 容县金利源商贸有限公司 | Making method for black olive chili sauce |
| CN105767911A (en) * | 2016-04-21 | 2016-07-20 | 容县金利源商贸有限公司 | Black olive black bean sauce and making method thereof |
| CN107095273A (en) * | 2017-04-13 | 2017-08-29 | 四川大学 | A kind of fragrant spicy olive pomace composite seasoning sauce and preparation method thereof |
| CN107095273B (en) * | 2017-04-13 | 2020-05-29 | 四川大学 | Spicy olive pomace composite seasoning sauce and preparation method thereof |
| CN107897866A (en) * | 2017-12-19 | 2018-04-13 | 惠东县伦信农业有限公司 | A kind of tartar sauce preparation method and its tartar sauce |
| CN111296821A (en) * | 2020-03-26 | 2020-06-19 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | Macadamia nut wampee and preparation method thereof |
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