CN104738555A - 奶油白酱制作方法 - Google Patents

奶油白酱制作方法 Download PDF

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Publication number
CN104738555A
CN104738555A CN201310726679.8A CN201310726679A CN104738555A CN 104738555 A CN104738555 A CN 104738555A CN 201310726679 A CN201310726679 A CN 201310726679A CN 104738555 A CN104738555 A CN 104738555A
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CN
China
Prior art keywords
mixture
stir
white sauce
cream
fire
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Pending
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CN201310726679.8A
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English (en)
Inventor
郝永明
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Qingdao Xiuxian Foods Co Ltd
Original Assignee
Qingdao Xiuxian Foods Co Ltd
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Application filed by Qingdao Xiuxian Foods Co Ltd filed Critical Qingdao Xiuxian Foods Co Ltd
Priority to CN201310726679.8A priority Critical patent/CN104738555A/zh
Publication of CN104738555A publication Critical patent/CN104738555A/zh
Pending legal-status Critical Current

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Abstract

本发明公开了一种奶油白酱制作方法,黄油加热溶化后下入低粉翻炒出香味;离火后倒入牛奶淡奶油混合液;用蛋抽搅拌均匀后开小火熬制;注意边熬边搅拌,粘稠后加盐调味制作完成。产品风味浓郁,食用、贮藏、携带方便。

Description

奶油白酱制作方法
 
技术领域
本发明属于调味酱制作方法,具体涉及一种奶油白酱制作方法。
 
背景技术
    目前市场上调味酱种类繁多,口味各不相同。
 
发明内容
本发明的目的在于,提供一种奶油白酱制作方法,操作简单。
本发明提供的奶油白酱制作方法,黄油加热溶化后下入低粉翻炒出香味;离火后倒入牛奶淡奶油混合液;用蛋抽搅拌均匀后开小火熬制;注意边熬边搅拌,粘稠后加盐调味制作完成。
本发明提供的奶油白酱制作方法,其有益效果在于,产品风味浓郁,食用、贮藏、携带方便。
 
具体实施方式
下面结合一个实施例,对本发明提供的奶油白酱制作方法进行详细的说明。
实施例
本实施例的奶油白酱制作方法,黄油加热溶化后下入低粉翻炒出香味;离火后倒入牛奶淡奶油混合液;用蛋抽搅拌均匀后开小火熬制;注意边熬边搅拌,粘稠后加盐调味制作完成。

Claims (1)

1.一种奶油白酱制作方法,其特征在于:黄油加热溶化后下入低粉翻炒出香味;离火后倒入牛奶淡奶油混合液;用蛋抽搅拌均匀后开小火熬制;注意边熬边搅拌,粘稠后加盐调味制作完成。
CN201310726679.8A 2013-12-26 2013-12-26 奶油白酱制作方法 Pending CN104738555A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310726679.8A CN104738555A (zh) 2013-12-26 2013-12-26 奶油白酱制作方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310726679.8A CN104738555A (zh) 2013-12-26 2013-12-26 奶油白酱制作方法

Publications (1)

Publication Number Publication Date
CN104738555A true CN104738555A (zh) 2015-07-01

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ID=53579255

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310726679.8A Pending CN104738555A (zh) 2013-12-26 2013-12-26 奶油白酱制作方法

Country Status (1)

Country Link
CN (1) CN104738555A (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105230791A (zh) * 2015-08-27 2016-01-13 邓春燕 一种榴莲奶酱

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105230791A (zh) * 2015-08-27 2016-01-13 邓春燕 一种榴莲奶酱

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Application publication date: 20150701

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