CN104431926A - Special dipping sauce for Dollor hot pot - Google Patents
Special dipping sauce for Dollor hot pot Download PDFInfo
- Publication number
- CN104431926A CN104431926A CN201410803563.4A CN201410803563A CN104431926A CN 104431926 A CN104431926 A CN 104431926A CN 201410803563 A CN201410803563 A CN 201410803563A CN 104431926 A CN104431926 A CN 104431926A
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- CN
- China
- Prior art keywords
- sauce
- parts
- dollor
- hot pot
- dip
- 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
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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
- 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
The invention discloses a special dipping sauce for Dollor hot pot. The special dipping sauce for Dollor hot pot is prepared from 5-10 parts of hoisin sauce, 10-20 parts of Thailand chilli sauce, 5-10 parts of mustard sauce, 5-15 parts of caviar, 10-20 parts of black pepper sauce, 5-15 parts of mushroom sauce, 10-25 parts of sweet soybean sauce, 10-20 parts of tomato sauce, 2-5 parts of light soy sauce, 2-5 parts of sesame oil, 2-5 parts of salt and 2-5 parts of sugar. According to the special dipping sauce for Dollor hot pot disclosed by the invention, many dipping sauces are mutually combined with the seasonings, and the special dipping sauce for Dollor hot pot produced according to the formula and the ratio disclosed by the invention is extremely delicious in taste, hot and savory, rich in nutrition and very suitable for popular taste, and overcomes the shortages of the prior art.
Description
technical field:
The present invention relates to food seasoning field, relate to a kind of beans especially and drag for and specially dip in sauce.
background technology:
Beans drag for, and are extremely to be subject to the dining food that people like now.Beans drag for the close chafing dish being similar to our tradition and eating, and there is very large difference again with traditional chafing dish.Beans drag for, and are comparing with traditional chafing dish not only varied at vegetable, and are dipping in the kind of sauce also multifarious (as hoisin sauce, Thailand's thick chilli sauce, wasabi, caviar, black pepper sauce, bacterium mushroom sauce etc.).But beans drag for dip in sauce kind too much, all kinds of, and to dip in the taste of sauce also widely different, cause persons sponging on an aristocrat to be extremely not easy to mix and nice to dip in sauce, the sauce that dips in of some person sponging on an aristocrat allotment is used for eating beans and drags for and even allow people be difficult to swallow.
the content of invention:
Object of the present invention is exactly drag for dip in defect that sauce not easily allocates and a kind of beans provided drag for and specially dip in sauce to overcome existing beans.
the technical solution used in the present invention is as follows:
Beans drag for and specially dip in sauce, it is characterized in that making according to the raw material of following weight proportion: hoisin sauce 5-10, Thailand thick chilli sauce 10-20, wasabi 5-10, caviar 5-15, black pepper sauce 10-20, bacterium mushroom sauce 5-15, sweet fermented flour sauce 10-25, catsup 10-20, light soy sauce 2-5, sesame oil 2-5, salt 2-5, sugared 2-5;
On the basis of such scheme, following further technical scheme can be had: it is characterized in that the described consumption dipping in sauce wherein each raw material is: hoisin sauce 6, Thailand's thick chilli sauce 15, wasabi 5, caviar 8, black pepper sauce 10, bacterium mushroom sauce 10, sweet fermented flour sauce 18, catsup 12, light soy sauce 3, sesame oil 2, salt 2, sugar 2;
Described beans drag for the special sauce that dips in can also add soup-stock;
The present invention adopts and multiplely dips in sauce and flavouring be combined with each other, according to ratio of the present invention, the beans produced drag for special dip in sauce on taste delicious incomparable, fragrant peppery good to eat, be rich in nutrition, very applicable popular taste, overcome the deficiencies in the prior art.
detailed description of the invention one:
Beans drag for and specially dip in sauce, it is characterized in that making according to the raw material of following weight proportion: hoisin sauce 6 parts, Thailand's thick chilli sauce 15 parts, wasabi 5 parts, caviar 8 parts, black pepper sauce 10 parts, 10 parts, bacterium mushroom sauce, sweet fermented flour sauce 18 parts, catsup 12 parts, light soy sauce 3 parts, sesame oil 2 parts, salt 2 parts, sugar 2 parts;
Beans drag for special sauce method of dipping in for there being lower several step:
1, by hoisin sauce 6 parts, Thailand's thick chilli sauce 15 parts, wasabi 5 parts, caviar 8 parts, black pepper sauce 10 parts, 10 parts, bacterium mushroom sauce, sweet fermented flour sauce 18 parts, catsup 12 parts, light soy sauce 3 parts, sesame oil 2 parts, salt 2 parts, sugar 2 parts, get ready;
2, light soy sauce step 1 got ready, sesame oil part, salt, sugar are put into the little fire of pot and are slowly heated, after the salt in pot, sugar melt completely, add to limit in pot successively again, hoisin sauce, Thailand's thick chilli sauce, wasabi, caviar, black pepper sauce, bacterium mushroom sauce, sweet fermented flour sauce, catsup that limit whipping step 1 is got ready, sauce in pot is stirred, gets ready;
3, the sauce will stirred in step 2 pot; add clear water, add the deal (ratio according to sauce and water: 10:2.5) of clear water, after adding clear water, with big fire, sauce in pot is endured out rear truce; contain in box, the beans described in us drag for the special sauce that dips in and have just completed.
The present invention adopts and multiplely dips in sauce and flavouring be combined with each other, according to ratio of the present invention, the beans produced drag for special dip in sauce on taste delicious incomparable, fragrant peppery good to eat, be rich in nutrition, very applicable popular taste, overcome the deficiencies in the prior art.
Claims (3)
1. beans drag for and specially dip in sauce, it is characterized in that making according to the raw material of following weight proportion: hoisin sauce 5-10, Thailand thick chilli sauce 10-20, wasabi 5-10, caviar 5-15, black pepper sauce 10-20, bacterium mushroom sauce 5-15, sweet fermented flour sauce 10-25, catsup 10-20, light soy sauce 2-5, sesame oil 2-5, salt 2-5, sugared 2-5.
2. beans according to claim 1 drag for and specially dip in sauce, it is characterized in that the described consumption dipping in sauce wherein each raw material is: hoisin sauce 6, Thailand's thick chilli sauce 15, wasabi 5, caviar 8, black pepper sauce 10, bacterium mushroom sauce 10, sweet fermented flour sauce 18, catsup 12, light soy sauce 3, sesame oil 2, salt 2, sugar 2.
3. beans according to claim 1 drag for and specially dip in sauce, it is characterized in that described dip in sauce and can also freshening soup-stock.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410803563.4A CN104431926A (en) | 2014-12-23 | 2014-12-23 | Special dipping sauce for Dollor hot pot |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410803563.4A CN104431926A (en) | 2014-12-23 | 2014-12-23 | Special dipping sauce for Dollor hot pot |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104431926A true CN104431926A (en) | 2015-03-25 |
Family
ID=52879274
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410803563.4A Pending CN104431926A (en) | 2014-12-23 | 2014-12-23 | Special dipping sauce for Dollor hot pot |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104431926A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921042A (en) * | 2015-07-01 | 2015-09-23 | 刘丙鑫 | Flavor cooked wheaten food and accompanied sauce |
| CN106722829A (en) * | 2016-12-29 | 2017-05-31 | 济源市欣欣餐饮有限公司 | Beans drag for sauce and preparation method thereof |
| CN106983121A (en) * | 2017-03-29 | 2017-07-28 | 岭南师范学院 | A kind of sea food flavor hot-pot dipping taste juice and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828692A (en) * | 2010-02-08 | 2010-09-15 | 赵刚 | Fat beef sauce |
| CN104172109A (en) * | 2014-06-30 | 2014-12-03 | 郭玉 | Chaffy dish sauce |
-
2014
- 2014-12-23 CN CN201410803563.4A patent/CN104431926A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828692A (en) * | 2010-02-08 | 2010-09-15 | 赵刚 | Fat beef sauce |
| CN104172109A (en) * | 2014-06-30 | 2014-12-03 | 郭玉 | Chaffy dish sauce |
Non-Patent Citations (1)
| Title |
|---|
| 阿超: "新味干锅酱", 《四川烹饪》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921042A (en) * | 2015-07-01 | 2015-09-23 | 刘丙鑫 | Flavor cooked wheaten food and accompanied sauce |
| CN106722829A (en) * | 2016-12-29 | 2017-05-31 | 济源市欣欣餐饮有限公司 | Beans drag for sauce and preparation method thereof |
| CN106983121A (en) * | 2017-03-29 | 2017-07-28 | 岭南师范学院 | A kind of sea food flavor hot-pot dipping taste juice 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 | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150325 |