CN104643023A - Hoisin sauce - Google Patents
Hoisin sauce Download PDFInfo
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- CN104643023A CN104643023A CN201510057843.XA CN201510057843A CN104643023A CN 104643023 A CN104643023 A CN 104643023A CN 201510057843 A CN201510057843 A CN 201510057843A CN 104643023 A CN104643023 A CN 104643023A
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- rhizoma zingiberis
- hoisin sauce
- coprinus comatus
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a hoisin sauce which is prepared from the following raw materials in parts by weight: 50-100 parts of squids, 100-150 parts of dried small shrimps, 100-150 parts of dried shrimps, 30-60 parts of shiitake fungus, 30-60 parts of coprinus comatus, 10-20 parts of wheat flour, 300-400 parts of colza oil, 50-100 parts of garlic, 30-60 parts of rhizoma zingiberis, 10-30 parts of hot peppers, 6-10 parts of cooking wine and 6-10 parts of table salt.
Description
Technical field
The present invention relates to a kind of sauce, be specifically related to a kind of hoisin sauce.
Background technology
Along with the raising of people's living standard, the requirement of people to food is not only to meet and is had enough to eat and wear, and more and more pay attention to the delicious food of food, so people often add a lot of seasoning matter when cooking food, sauce is also one of people's seasoning matter of liking adding, but the sauce now above market often adds a lot of additive and anticorrisive agent, unfavorable to health, run counter to the theory that people pursue healthy pollution-free food, if often eat, the healthy of people can have been had a strong impact on.
Summary of the invention
For above-mentioned present situation, the object of this invention is to provide the hoisin sauce that a kind of pure natural raw material is made, without any chemical addition agent, meet the theory that people pursue healthy pollution-free food.
The technical scheme that the present invention takes for achieving the above object is:
A kind of hoisin sauce, it is made up of following raw material: 50 ?100 portions of squids, 100 ?150 parts of dry dried small shrimp, 100 ?150 parts of dried shrimps, 30 ?60 parts of mushrooms, 30 ?60 parts of coprinus comatus, 10 ?20 portions of wheat flours, 300 ?400 portions of rapeseed oils, 50 ?100 portions of garlics, 30 ?60 portions of rhizoma zingiberis, 10 ?30 capsicums, 6 ?10 portions of cooking wine, 6 ?10 portions of edible salts.
Described hoisin sauce, it is made up of following raw material: 70 ?80 portions of squids, 120 ?130 parts of dry dried small shrimp, 120 ?130 parts of dried shrimps, 40 ?50 parts of mushrooms, 40 ?50 parts of coprinus comatus, 14 ?16 portions of wheat flours, 340 ?360 portions of rapeseed oils, 70 ?80 portions of garlics, 40 ?50 portions of rhizoma zingiberis, 15 ?25 capsicums, 7 ?9 portions of cooking wine, 7 ?9 portions of edible salts.
Described hoisin sauce, it is made up of following raw material: 75 portions of squids, 125 parts of dry dried small shrimp, 125 parts of dried shrimps, 45 parts of mushrooms, 45 parts of coprinus comatus, 15 portions of wheat flours, 350 portions of rapeseed oils, 75 portions of garlics, 45 portions of rhizoma zingiberis, 20 capsicums, 8 portions of cooking wine, 8 portions of edible salts.
The preparation method of above-mentioned hoisin sauce, comprises the following steps:
1) squid, dry dried small shrimp, dried shrimps maceration are cut into particulate, for subsequent use;
2) mushroom, coprinus comatus is diced, garlic, rhizoma zingiberis and capsicum are minced respectively, for subsequent use;
3) first in pot, rapeseed oil is poured into, capsicum quick-fried is added after oil heat, pour garlic and rhizoma zingiberis again into, then pour squid into, dry dried small shrimp, dried shrimps, mushroom, coprinus comatus add suitable quantity of water stir-fry 7 ?8 minutes, pour wheat flour again into stir, boil 30 minutes and add cooking wine, edible salt seasoning, obtain hoisin sauce.
Advantage of the present invention is that hoisin sauce of the present invention is nutritious, and mouthfeel is good and without any chemical addition agent, belong to pollution-free food.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1
A kind of hoisin sauce, it is made up of following raw material: 50 portions of squids, 100 parts of dry dried small shrimp, 100 parts of dried shrimps, 30 parts of mushrooms, 30 parts of coprinus comatus, 10 portions of wheat flours, 300 portions of rapeseed oils, 50 portions of garlics, 30 portions of rhizoma zingiberis, 10 capsicums, 6 portions of cooking wine, 6 portions of edible salts.
The preparation method of above-mentioned hoisin sauce, comprises the following steps:
1) squid, dry dried small shrimp, dried shrimps maceration are cut into particulate, for subsequent use;
2) mushroom, coprinus comatus is diced, garlic, rhizoma zingiberis and capsicum are minced respectively, for subsequent use;
3) first in pot, rapeseed oil is poured into, capsicum quick-fried is added after oil heat, pour garlic and rhizoma zingiberis again into, then pour squid into, dry dried small shrimp, dried shrimps, mushroom, coprinus comatus add suitable quantity of water stir-fry 7 ?8 minutes, pour wheat flour again into stir, boil 30 minutes and add cooking wine, edible salt seasoning, obtain hoisin sauce.
Embodiment 2
A kind of hoisin sauce, it is made up of following raw material: 70 portions of squids, 120 parts of dry dried small shrimp, 120 parts of dried shrimps, 40 parts of mushrooms, 40 parts of coprinus comatus, 14 portions of wheat flours, 340 portions of rapeseed oils, 70 portions of garlics, 40 portions of rhizoma zingiberis, 15 capsicums, 7 portions of cooking wine, 7 portions of edible salts.
The preparation method of above-mentioned hoisin sauce, comprises the following steps:
1) squid, dry dried small shrimp, dried shrimps maceration are cut into particulate, for subsequent use;
2) mushroom, coprinus comatus is diced, garlic, rhizoma zingiberis and capsicum are minced respectively, for subsequent use;
3) first in pot, rapeseed oil is poured into, capsicum quick-fried is added after oil heat, pour garlic and rhizoma zingiberis again into, then pour squid into, dry dried small shrimp, dried shrimps, mushroom, coprinus comatus add suitable quantity of water stir-fry 7 ?8 minutes, pour wheat flour again into stir, boil 30 minutes and add cooking wine, edible salt seasoning, obtain hoisin sauce.
Embodiment 3
A kind of hoisin sauce, it is made up of following raw material: 75 portions of squids, 125 parts of dry dried small shrimp, 125 parts of dried shrimps, 45 parts of mushrooms, 45 parts of coprinus comatus, 15 portions of wheat flours, 350 portions of rapeseed oils, 75 portions of garlics, 45 portions of rhizoma zingiberis, 20 capsicums, 8 portions of cooking wine, 8 portions of edible salts.
The preparation method of above-mentioned hoisin sauce, comprises the following steps:
1) squid, dry dried small shrimp, dried shrimps maceration are cut into particulate, for subsequent use;
2) mushroom, coprinus comatus is diced, garlic, rhizoma zingiberis and capsicum are minced respectively, for subsequent use;
3) first in pot, rapeseed oil is poured into, capsicum quick-fried is added after oil heat, pour garlic and rhizoma zingiberis again into, then pour squid into, dry dried small shrimp, dried shrimps, mushroom, coprinus comatus add suitable quantity of water stir-fry 7 ?8 minutes, pour wheat flour again into stir, boil 30 minutes and add cooking wine, edible salt seasoning, obtain hoisin sauce.
Embodiment 4
A kind of hoisin sauce, it is made up of following raw material: 80 portions of squids, 130 parts of dry dried small shrimp, 130 parts of dried shrimps, 50 parts of mushrooms, 50 parts of coprinus comatus, 16 portions of wheat flours, 360 portions of rapeseed oils, 80 portions of garlics, 50 portions of rhizoma zingiberis, 25 capsicums, 9 portions of cooking wine, 9 portions of edible salts.
The preparation method of above-mentioned hoisin sauce, comprises the following steps:
1) squid, dry dried small shrimp, dried shrimps maceration are cut into particulate, for subsequent use;
2) mushroom, coprinus comatus is diced, garlic, rhizoma zingiberis and capsicum are minced respectively, for subsequent use;
3) first in pot, rapeseed oil is poured into, capsicum quick-fried is added after oil heat, pour garlic and rhizoma zingiberis again into, then pour squid into, dry dried small shrimp, dried shrimps, mushroom, coprinus comatus add suitable quantity of water stir-fry 7 ?8 minutes, pour wheat flour again into stir, boil 30 minutes and add cooking wine, edible salt seasoning, obtain hoisin sauce.
Embodiment 5
A kind of hoisin sauce, it is made up of following raw material: 100 portions of squids, 150 parts of dry dried small shrimp, 150 parts of dried shrimps, 60 parts of mushrooms, 60 parts of coprinus comatus, 20 portions of wheat flours, 400 portions of rapeseed oils, 100 portions of garlics, 60 portions of rhizoma zingiberis, 30 capsicums, 10 portions of cooking wine, 10 portions of edible salts.
The preparation method of above-mentioned hoisin sauce, comprises the following steps:
1) squid, dry dried small shrimp, dried shrimps maceration are cut into particulate, for subsequent use;
2) mushroom, coprinus comatus is diced, garlic, rhizoma zingiberis and capsicum are minced respectively, for subsequent use;
3) first in pot, rapeseed oil is poured into, capsicum quick-fried is added after oil heat, pour garlic and rhizoma zingiberis again into, then pour squid into, dry dried small shrimp, dried shrimps, mushroom, coprinus comatus add suitable quantity of water stir-fry 7 ?8 minutes, pour wheat flour again into stir, boil 30 minutes and add cooking wine, edible salt seasoning, obtain hoisin sauce.
Should be understood that this embodiment is only not used in for illustration of the present invention to limit the scope of the invention.In addition, should be understood that those skilled in the art can make various changes or modifications the present invention, and these equivalent form of values fall within the protection domain that the application's appended claims limits equally after having read the content that the present invention lectures.
Claims (4)
1. a hoisin sauce, is characterized in that being made up of following raw material: 50 ?100 portions squids, 100 ?, 150 parts of dry dried small shrimp, 100 ?, 150 parts of dried shrimps, 30 ?, 60 parts of mushrooms, 30 ?, 60 parts of coprinus comatus, 10 ?, 20 portions of wheat flours, 300 ?, 400 portions of rapeseed oils, 50 ?, 100 portions of garlics, 30 ?, 60 portions of rhizoma zingiberis, 10 ?30 capsicums, 6 ?, 10 portions of cooking wine, 6 ?, 10 portions of edible salts.
2. hoisin sauce according to claim 1, is characterized in that being made up of following raw material: 70 ?80 portions of squids, 120 ?130 parts of dry dried small shrimp, 120 ?130 parts of dried shrimps, 40 ?50 parts of mushrooms, 40 ?50 parts of coprinus comatus, 14 ?16 portions of wheat flours, 340 ?360 portions of rapeseed oils, 70 ?80 portions of garlics, 40 ?50 portions of rhizoma zingiberis, 15 ?25 capsicums, 7 ?9 portions of cooking wine, 7 ?9 portions of edible salts.
3. hoisin sauce according to claim 1, is characterized in that being made up of following raw material: 75 portions of squids, 125 parts of dry dried small shrimp, 125 parts of dried shrimps, 45 parts of mushrooms, 45 parts of coprinus comatus, 15 portions of wheat flours, 350 portions of rapeseed oils, 75 portions of garlics, 45 portions of rhizoma zingiberis, 20 capsicums, 8 portions of cooking wine, 8 portions of edible salts.
4. prepare the method for hoisin sauce according to claim 1, it is characterized in that comprising the following steps:
1) squid, dry dried small shrimp, dried shrimps maceration are cut into particulate, for subsequent use;
2) mushroom, coprinus comatus is diced, garlic, rhizoma zingiberis and capsicum are minced respectively, for subsequent use;
3) first in pot, rapeseed oil is poured into, capsicum quick-fried is added after oil heat, pour garlic and rhizoma zingiberis again into, then pour squid into, dry dried small shrimp, dried shrimps, mushroom, coprinus comatus add suitable quantity of water stir-fry 7 ?8 minutes, pour wheat flour again into stir, boil 30 minutes and add cooking wine, edible salt seasoning, obtain hoisin sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510057843.XA CN104643023A (en) | 2015-02-04 | 2015-02-04 | Hoisin sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510057843.XA CN104643023A (en) | 2015-02-04 | 2015-02-04 | Hoisin sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104643023A true CN104643023A (en) | 2015-05-27 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510057843.XA Pending CN104643023A (en) | 2015-02-04 | 2015-02-04 | Hoisin sauce |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029353A (en) * | 2015-06-10 | 2015-11-11 | 李春燕 | Seafood chilli sauce and preparation method thereof |
| CN105029356A (en) * | 2015-06-10 | 2015-11-11 | 李春燕 | Fresh and fragrant squid sauce and preparation method thereof |
| CN105394713A (en) * | 2015-10-24 | 2016-03-16 | 山东好当家海洋发展股份有限公司 | Processing method of instant kelp and squid composite sauce |
| CN106820081A (en) * | 2016-12-29 | 2017-06-13 | 济源市欣欣餐饮有限公司 | Compound hoisin sauce and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09224617A (en) * | 1996-02-22 | 1997-09-02 | Jun Omachi | Seasoning sauce and pilaf prepared by using the sauce |
| CN103385451A (en) * | 2013-06-26 | 2013-11-13 | 陈键 | Nutritious and delicious seafood sauce and production method thereof |
| CN103598569A (en) * | 2013-10-31 | 2014-02-26 | 赵明 | Hot and spicy hoisinsauce |
-
2015
- 2015-02-04 CN CN201510057843.XA patent/CN104643023A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09224617A (en) * | 1996-02-22 | 1997-09-02 | Jun Omachi | Seasoning sauce and pilaf prepared by using the sauce |
| CN103385451A (en) * | 2013-06-26 | 2013-11-13 | 陈键 | Nutritious and delicious seafood sauce and production method thereof |
| CN103598569A (en) * | 2013-10-31 | 2014-02-26 | 赵明 | Hot and spicy hoisinsauce |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029353A (en) * | 2015-06-10 | 2015-11-11 | 李春燕 | Seafood chilli sauce and preparation method thereof |
| CN105029356A (en) * | 2015-06-10 | 2015-11-11 | 李春燕 | Fresh and fragrant squid sauce and preparation method thereof |
| CN105394713A (en) * | 2015-10-24 | 2016-03-16 | 山东好当家海洋发展股份有限公司 | Processing method of instant kelp and squid composite sauce |
| CN106820081A (en) * | 2016-12-29 | 2017-06-13 | 济源市欣欣餐饮有限公司 | Compound hoisin sauce and preparation method thereof |
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Application publication date: 20150527 |