CN105231415A - Bamboo shoot appetizing sauce - Google Patents
Bamboo shoot appetizing sauce Download PDFInfo
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- CN105231415A CN105231415A CN201510671385.9A CN201510671385A CN105231415A CN 105231415 A CN105231415 A CN 105231415A CN 201510671385 A CN201510671385 A CN 201510671385A CN 105231415 A CN105231415 A CN 105231415A
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Classifications
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- 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides bamboo shoot appetizing sauce and relates to the technical field of food processing. The sauce takes bamboo shoots as main raw materials, and other auxiliary materials are added. The sauce is prepared from 30-40 parts of the bamboo shoots, 8-10 parts of tender bamboo leaves, 10-15 parts of couch grass roots, 8-10 parts of moss, 15-20 parts of soybeans, 5-8 parts of chilies, 8-10 parts of meat, 3-5 parts of fresh ginger, 3-5 parts of garlic, 3-5 parts of salt and 1 part of soaking liquid through a special preparation method. The bamboo shoot sauce has the taste of traditional sauce and faint scent and crispness of the bamboo shoots, tastes crisp and tasty and leaves a lingering fragrance in mouths, and the taste lasts for a long time. Meanwhile, the bamboo shoot sauce also has a life nourishing function, and the sauce has the functions of appetizing, spleen tonifying, digestion promotion and constipation prevention when eaten for a long time.
Description
Technical field:
The present invention relates to food processing technology field, be specifically related to a kind of bamboo shoots sauce for whetting appetite.
Background technology:
Sauce is that the pasty state flavouring processed, it originates from China, has long history with things such as beans, wheat flour, fruit, meat or fishes and shrimps for primary raw material.Now, it is the sweet fermented flour sauce of primary raw material that the common tartar sauce of Chinese is divided into wheat flour, and is the large class of thick broad-bean sauce two of primary raw material with beans.With beans be wherein the thick broad-bean sauce of primary raw material in China as flavouring deeply by the liking of numerous people, along with the raising of people's living standard and quality of life, the mouthfeel of common sauce and the nutrition comprised, can not meet the demand of people, people start to pursue the sauce of more Jiamei's taste and the sauce of more Ensure Liquid health.
Bamboo shoots are young shoots of bamboo, also referred to as bamboo shoot.Bamboo shoots are taken as " in dish treasure " in China from ancient times, are Chinese tradition delicacies, and the fragrant matter of taste is crisp, edible very long with cultivation history.The dish flavor made with bamboo shoots, dried bamboo shoot is unique, dark liking and favoring by numerous friend persons sponging on an aristocrat.Modern nutriology research shows, bamboo shoots are rich in inorganic salts and wholesome 18 seed amino acids such as protein, carrotene, multivitamin and iron, phosphorus, magnesium.Bamboo shoots containing a large amount of cellulose, can not only promote intestines peristalsis, go having indigestion, anti-constipation, and are the good food that overweight people loses weight.Bamboo shoots containing the multiple polysaccharide material that can give protection against cancer, are also a kind of desirable health care product.
Summary of the invention:
The invention provides a kind of bamboo shoots sauce for whetting appetite, this sauce take bamboo shoots as primary raw material, add other auxiliary material, be made through special preparation method, this bamboo shoots sauce had both had the taste of traditional sauce, the delicate fragrance matter again with bamboo shoots is crisp, taste fresh and crisp, left a lingering fragrance in one's mouth, enjoy endless aftertastes, this bamboo shoots sauce also has health-preserving function simultaneously, normal this sauce of food can Appetizing spleen-tonifying, promote digestion, prevent constipation.
Technical problem to be solved by this invention adopts following technical scheme to realize:
A kind of bamboo shoots sauce for whetting appetite, is characterized in that, described bamboo shoots sauce is made up of the raw material of following component and proportioning:
Bamboo shoots 30-40 part, tender leaf of bamboo 8-10 part, lalang grass rhizome 10-15 part, moss 8-10 part, soya bean 15-20 part, capsicum 5-8 part, meat 8-10 part, ginger 3-5 part, garlic 3-5 part, salt 3-5 part, soak 1 part.
Described soak is made up of the raw material of following weight portion: distilled water 40-60 part, high spirit 10-12 part, light soy sauce 10-15 part, light-coloured vinegar 8-10 part, salt 8-10 part, monosodium glutamate 6-8 part, white granulated sugar 4-6 part, hawthorn 2-5 part, pomegranate seed 2-3 part, chrysanthemum 3-5 part, bighead atractylodes rhizome 2-4 part, spice 4-6 part, boil and form, by soak, strengthen the delicate fragrance matter of bamboo shoots sauce for whetting appetite crisp mouthfeel, local flavor and Appetizing spleen-tonifying, promotion digestion, prevent the health maintenance effect of constipation.
Described spice is powdery, pulverized be mixed by bay 3g, dried orange peel 3g, tangerine peel 1g, cloves 2g, tsaoko 1g, root of Dahurain angelica 1g, capsicum 5g, ginger 1g, pepper 3g, Chinese prickly ash 2g, anistree 1g, fennel 1g, by spice, tart up youngster and health maintenance effect.
A preparation method for bamboo shoots sauce for whetting appetite, is characterized in that following steps:
Raw material according to above-mentioned weight portion:
1) take bamboo shoots, the tender leaf of bamboo, lalang grass rhizome, moss, after cleaning up, be cut into soya bean size, cross boiling water respectively and scald, dry rear for subsequent use, the bamboo shoots of scalding through boiling water, the tender leaf of bamboo, lalang grass rhizome, moss are not perishable, stand long storage;
2) take capsicum, garlic, ginger, clean up, mince and granulate, add soak and soak 10-15 minute, increase mouthfeel and the nutritional labeling of soak;
3) bamboo shoots, the tender leaf of bamboo, lalang grass rhizome, moss are put into above-mentioned soak together and soak 1-2 hour, make bamboo shoots fragrant in taste matter crisp, and strengthen the health maintenance effect of bamboo shoots;
4) soya bean, meat are cleaned up, soya bean crosses bubble and sends out, meat is cut into the meat cubelets of soya bean size, and meat cubelets are entered pot together with soya bean, adds the water of 2 times amount, vexed stewed 40-60 minute, add salt in pot and on a small quantity not by the soak used, cool for subsequent use after vexed stewed end, soya bean is vexed together with meat cubelets to be stewed, both add the strong fragrance of soya bean and meat, in turn enhance nutritional labeling;
5) fetch earth burning or glass container, to clean up and after sterilizing, bamboo shoots in above-mentioned soak, the tender leaf of bamboo, lalang grass rhizome, moss are poured in container together with soak, then add above-mentioned vexed stewed soya bean, meat cubelets pour in container together with the soup juice in pot, stir, sealing 10-15 days, after uncapping, i.e. obtained bamboo shoots sauce.
Beneficial effect of the present invention is, there is provided a kind of bamboo shoots sauce for whetting appetite, this sauce is primary raw material with bamboo shoots, adds other auxiliary material, be made through special preparation method, this bamboo shoots sauce had both had the taste of traditional sauce, and the delicate fragrance matter again with bamboo shoots is crisp, tastes fresh and crisp, left a lingering fragrance in one's mouth, enjoy endless aftertastes, this bamboo shoots sauce also has health-preserving function simultaneously, normal this sauce of food can Appetizing spleen-tonifying, promote digestion, prevent constipation.
Detailed description of the invention:
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment one
A kind of bamboo shoots sauce for whetting appetite, is characterized in that, described bamboo shoots sauce is made up of the raw material of following component and proportioning:
30 parts, bamboo shoots, 8 parts, the tender leaf of bamboo, lalang grass rhizome 10 parts, 8 parts, moss, soya bean 15 parts, 5 parts, capsicum, meat 8 parts, 3 parts, ginger, 3 parts, garlic, salt 3 parts, soak 1 part.
Described soak is made up of the raw material of following weight portion: distilled water 40 parts, high spirit 10 parts, light soy sauce 10 parts, light-coloured vinegar 8 parts, salt 8 parts, monosodium glutamate 6 parts, white granulated sugar 4 parts, hawthorn 2 parts, pomegranate seed 2 parts, chrysanthemum 3 parts, the bighead atractylodes rhizome 2 parts, spice 4 parts, boil and form.
Described spice is powdery, pulverized be mixed by bay 3g, dried orange peel 3g, tangerine peel 1g, cloves 2g, tsaoko 1g, root of Dahurain angelica 1g, capsicum 5g, ginger 1g, pepper 3g, Chinese prickly ash 2g, anistree 1g, fennel 1g, by spice, tart up youngster and health maintenance effect.
A preparation method for bamboo shoots sauce for whetting appetite, is characterized in that following steps:
Raw material according to above-mentioned weight portion:
1) take bamboo shoots, the tender leaf of bamboo, lalang grass rhizome, moss, after cleaning up, be cut into soya bean size, cross boiling water respectively and scald, dry rear for subsequent use, the bamboo shoots of scalding through boiling water, the tender leaf of bamboo, lalang grass rhizome, moss are not perishable, stand long storage;
2) take capsicum, garlic, ginger, clean up, mince and granulate, add soak and soak 10-15 minute, increase mouthfeel and the nutritional labeling of soak;
3) bamboo shoots, the tender leaf of bamboo, lalang grass rhizome, moss are put into above-mentioned soak together and soak 1-2 hour, make bamboo shoots fragrant in taste matter crisp, and strengthen the health maintenance effect of bamboo shoots;
4) soya bean, meat are cleaned up, soya bean crosses bubble and sends out, meat is cut into the meat cubelets of soya bean size, and meat cubelets are entered pot together with soya bean, adds the water of 2 times amount, vexed stewed 40-60 minute, add salt in pot and on a small quantity not by the soak used, cool for subsequent use after vexed stewed end, soya bean is vexed together with meat cubelets to be stewed, both add the strong fragrance of soya bean and meat, in turn enhance nutritional labeling;
5) fetch earth burning or glass container, to clean up and after sterilizing, bamboo shoots in above-mentioned soak, the tender leaf of bamboo, lalang grass rhizome, moss are poured in container together with soak, then add above-mentioned vexed stewed soya bean, meat cubelets pour in container together with the soup juice in pot, stir, sealing 10-15 days, after uncapping, i.e. obtained bamboo shoots sauce.
Embodiment two
A kind of bamboo shoots sauce for whetting appetite, is characterized in that, described bamboo shoots sauce is made up of the raw material of following component and proportioning:
35 parts, bamboo shoots, 9 parts, the tender leaf of bamboo, lalang grass rhizome 13 parts, 9 parts, moss, soya bean 18 parts, 7 parts, capsicum, meat 9 parts, 4 parts, ginger, 4 parts, garlic, salt 4 parts, soak 1 part.
Described soak is made up of the raw material of following weight portion: distilled water 50 parts, high spirit 11 parts, light soy sauce 13 parts, light-coloured vinegar 9 parts, salt 9 parts, monosodium glutamate 7 parts, white granulated sugar 5 parts, hawthorn 3 parts, pomegranate seed 3 parts, chrysanthemum 4 parts, the bighead atractylodes rhizome 3 parts, spice 5 parts, boil and form.
Described spice is powdery, is pulverized be mixed by bay 3g, dried orange peel 3g, tangerine peel 1g, cloves 2g, tsaoko 1g, root of Dahurain angelica 1g, capsicum 5g, ginger 1g, pepper 3g, Chinese prickly ash 2g, anistree 1g, fennel 1g.
A preparation method for bamboo shoots sauce for whetting appetite, is characterized in that following steps:
Raw material according to above-mentioned weight portion:
1) take bamboo shoots, the tender leaf of bamboo, lalang grass rhizome, moss, after cleaning up, be cut into soya bean size, cross boiling water respectively and scald, dry rear for subsequent use, the bamboo shoots of scalding through boiling water, the tender leaf of bamboo, lalang grass rhizome, moss are not perishable, stand long storage;
2) take capsicum, garlic, ginger, clean up, mince and granulate, add soak and soak 10-15 minute, increase mouthfeel and the nutritional labeling of soak;
3) bamboo shoots, the tender leaf of bamboo, lalang grass rhizome, moss are put into above-mentioned soak together and soak 1-2 hour, make bamboo shoots fragrant in taste matter crisp, and strengthen the health maintenance effect of bamboo shoots;
4) soya bean, meat are cleaned up, soya bean crosses bubble and sends out, meat is cut into the meat cubelets of soya bean size, and meat cubelets are entered pot together with soya bean, adds the water of 2 times amount, vexed stewed 40-60 minute, add salt in pot and on a small quantity not by the soak used, cool for subsequent use after vexed stewed end, soya bean is vexed together with meat cubelets to be stewed, both add the strong fragrance of soya bean and meat, in turn enhance nutritional labeling;
5) fetch earth burning or glass container, to clean up and after sterilizing, bamboo shoots in above-mentioned soak, the tender leaf of bamboo, lalang grass rhizome, moss are poured in container together with soak, then add above-mentioned vexed stewed soya bean, meat cubelets pour in container together with the soup juice in pot, stir, sealing 10-15 days, after uncapping, i.e. obtained bamboo shoots sauce.
Embodiment three
A kind of bamboo shoots sauce for whetting appetite, is characterized in that, described bamboo shoots sauce is made up of the raw material of following component and proportioning:
40 parts, bamboo shoots, 10 parts, the tender leaf of bamboo, lalang grass rhizome 15 parts, 10 parts, moss, soya bean 20 parts, 8 parts, capsicum, meat 10 parts, 5 parts, ginger, 5 parts, garlic, salt 5 parts, soak 1 part.
Described soak is made up of the raw material of following weight portion: distilled water 60 parts, high spirit 12 parts, light soy sauce 15 parts, light-coloured vinegar 10 parts, salt 10 parts, monosodium glutamate 8 parts, white granulated sugar 6 parts, hawthorn 5 parts, pomegranate seed 3 parts, chrysanthemum 5 parts, the bighead atractylodes rhizome 4 parts, spice 6 parts, boil and form.
Described spice is powdery, pulverized be mixed by bay 3g, dried orange peel 3g, tangerine peel 1g, cloves 2g, tsaoko 1g, root of Dahurain angelica 1g, capsicum 5g, ginger 1g, pepper 3g, Chinese prickly ash 2g, anistree 1g, fennel 1g, by spice, tart up youngster and health maintenance effect.
A preparation method for bamboo shoots sauce for whetting appetite, is characterized in that following steps:
Raw material according to above-mentioned weight portion:
1) take bamboo shoots, the tender leaf of bamboo, lalang grass rhizome, moss, after cleaning up, be cut into soya bean size, cross boiling water respectively and scald, dry rear for subsequent use, the bamboo shoots of scalding through boiling water, the tender leaf of bamboo, lalang grass rhizome, moss are not perishable, stand long storage;
2) take capsicum, garlic, ginger, clean up, mince and granulate, add soak and soak 10-15 minute, increase mouthfeel and the nutritional labeling of soak;
3) bamboo shoots, the tender leaf of bamboo, lalang grass rhizome, moss are put into above-mentioned soak together and soak 1-2 hour, make bamboo shoots fragrant in taste matter crisp, and strengthen the health maintenance effect of bamboo shoots;
4) soya bean, meat are cleaned up, soya bean crosses bubble and sends out, meat is cut into the meat cubelets of soya bean size, and meat cubelets are entered pot together with soya bean, adds the water of 2 times amount, vexed stewed 40-60 minute, add salt in pot and on a small quantity not by the soak used, cool for subsequent use after vexed stewed end, soya bean is vexed together with meat cubelets to be stewed, both add the strong fragrance of soya bean and meat, in turn enhance nutritional labeling;
5) fetch earth burning or glass container, to clean up and after sterilizing, bamboo shoots in above-mentioned soak, the tender leaf of bamboo, lalang grass rhizome, moss are poured in container together with soak, then add above-mentioned vexed stewed soya bean, meat cubelets pour in container together with the soup juice in pot, stir, sealing 10-15 days, after uncapping, i.e. obtained bamboo shoots sauce.
Claims (4)
1. a bamboo shoots sauce for whetting appetite, is characterized in that, described bamboo shoots sauce is made up of the raw material of following component and proportioning:
Bamboo shoots 30-40 part, tender leaf of bamboo 8-10 part, lalang grass rhizome 10-15 part, moss 8-10 part, soya bean 15-20 part, capsicum 5-8 part, meat 8-10 part, ginger 3-5 part, garlic 3-5 part, salt 3-5 part, soak 1 part.
2. a kind of bamboo shoots sauce for whetting appetite according to claim 1, it is characterized in that, described soak is made up of the raw material of following weight portion: distilled water 40-60 part, high spirit 10-12 part, light soy sauce 10-15 part, light-coloured vinegar 8-10 part, salt 8-10 part, monosodium glutamate 6-8 part, white granulated sugar 4-6 part, hawthorn 2-5 part, pomegranate seed 2-3 part, chrysanthemum 3-5 part, bighead atractylodes rhizome 2-4 part, spice 4-6 part, boil and form.
3. a kind of bamboo shoots sauce for whetting appetite according to claim 2, it is characterized in that, described spice is powdery, is pulverized be mixed by bay 3g, dried orange peel 3g, tangerine peel 1g, cloves 2g, tsaoko 1g, root of Dahurain angelica 1g, capsicum 5g, ginger 1g, pepper 3g, Chinese prickly ash 2g, anistree 1g, fennel 1g.
4. a preparation method for bamboo shoots sauce for whetting appetite, is characterized in that following steps:
Raw material according to above-mentioned weight portion:
1) take bamboo shoots, the tender leaf of bamboo, lalang grass rhizome, moss, after cleaning up, be cut into soya bean size, cross boiling water respectively and scald, dry rear for subsequent use, the bamboo shoots of scalding through boiling water, the tender leaf of bamboo, lalang grass rhizome, moss are not perishable, stand long storage;
2) take capsicum, garlic, ginger, clean up, mince and granulate, add soak and soak 10-15 minute, increase mouthfeel and the nutritional labeling of soak;
3) bamboo shoots, the tender leaf of bamboo, lalang grass rhizome, moss are put into above-mentioned soak together and soak 1-2 hour, make bamboo shoots fragrant in taste matter crisp, and strengthen the health maintenance effect of bamboo shoots;
4) soya bean, meat are cleaned up, soya bean crosses bubble and sends out, meat is cut into the meat cubelets of soya bean size, and meat cubelets are entered pot together with soya bean, adds the water of 2 times amount, vexed stewed 40-60 minute, add salt in pot and on a small quantity not by the soak used, cool for subsequent use after vexed stewed end, soya bean is vexed together with meat cubelets to be stewed, both add the strong fragrance of soya bean and meat, in turn enhance nutritional labeling;
5) fetch earth burning or glass container, to clean up and after sterilizing, bamboo shoots in above-mentioned soak, the tender leaf of bamboo, lalang grass rhizome, moss are poured in container together with soak, then add above-mentioned vexed stewed soya bean, meat cubelets pour in container together with the soup juice in pot, stir, sealing 10-15 days, after uncapping, i.e. obtained bamboo shoots sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510671385.9A CN105231415A (en) | 2015-10-13 | 2015-10-13 | Bamboo shoot appetizing sauce |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510671385.9A CN105231415A (en) | 2015-10-13 | 2015-10-13 | Bamboo shoot appetizing sauce |
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| CN105231415A true CN105231415A (en) | 2016-01-13 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942698A (en) * | 2017-03-23 | 2017-07-14 | 湖南双晟科技信息咨询有限公司 | A kind of bamboo shoots sauce and preparation method thereof |
Citations (3)
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| CN101375710A (en) * | 2008-09-29 | 2009-03-04 | 泰祥集团技术开发有限公司 | Fish skin catsup and method for producing the same |
| CN104041799A (en) * | 2014-06-30 | 2014-09-17 | 邓天华 | Bamboo sprout chili sauce and preparation method thereof |
| CN104783133A (en) * | 2015-04-14 | 2015-07-22 | 凤台县贵禧酱醋有限公司 | Health-care sauce with bamboo fragrance and preparation method of sauce |
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| CN101375710A (en) * | 2008-09-29 | 2009-03-04 | 泰祥集团技术开发有限公司 | Fish skin catsup and method for producing the same |
| CN104041799A (en) * | 2014-06-30 | 2014-09-17 | 邓天华 | Bamboo sprout chili sauce and preparation method thereof |
| CN104783133A (en) * | 2015-04-14 | 2015-07-22 | 凤台县贵禧酱醋有限公司 | Health-care sauce with bamboo fragrance and preparation method of sauce |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106942698A (en) * | 2017-03-23 | 2017-07-14 | 湖南双晟科技信息咨询有限公司 | A kind of bamboo shoots sauce and preparation method thereof |
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