CN105231417A - Method for preparing flammulina velutipes sauce - Google Patents
Method for preparing flammulina velutipes sauce Download PDFInfo
- Publication number
- CN105231417A CN105231417A CN201510721064.5A CN201510721064A CN105231417A CN 105231417 A CN105231417 A CN 105231417A CN 201510721064 A CN201510721064 A CN 201510721064A CN 105231417 A CN105231417 A CN 105231417A
- Authority
- CN
- China
- Prior art keywords
- sauce
- stir
- minutes
- fry
- flammulina velutipes
- 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
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 27
- 240000006499 Flammulina velutipes Species 0.000 title abstract 5
- 235000016640 Flammulina velutipes Nutrition 0.000 title abstract 5
- 238000000034 method Methods 0.000 title abstract 3
- 239000000203 mixture Substances 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 240000006677 Vicia faba Species 0.000 claims abstract description 6
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 6
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 6
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- 239000003921 oil Substances 0.000 claims abstract description 6
- 235000013580 sausages Nutrition 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 13
- 208000006558 Dental Calculus Diseases 0.000 claims description 10
- 240000004760 Pimpinella anisum Species 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 238000005453 pelletization Methods 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 244000003416 Asparagus officinalis Species 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 240000007232 Illicium verum Species 0.000 abstract 3
- 235000008227 Illicium verum Nutrition 0.000 abstract 3
- 244000068988 Glycine max Species 0.000 abstract 2
- 235000010469 Glycine max Nutrition 0.000 abstract 2
- 238000001816 cooling Methods 0.000 abstract 2
- 235000009932 Zanthoxylum simulans Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 239000008236 heating water Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 241000234427 Asparagus Species 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
Classifications
-
- 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to the field of food processing, and particularly relates to a method for preparing a flammulina velutipes sauce. The method comprises the following steps of washing flammulina velutipes, cooking the flammulina velutipes in water for 25-35 minutes, drying and dicing the flammulina velutipes; grinding star anise into 50-80 mesh, putting the ground star anise into edible oil at 100-110 DEG C to carry out stir-frying for 5-8 minutes, adding Sichuan pepper into the ground star anise to carry out stir-frying for 5-8 minutes, draining 75-85 percent of oil, and cooling the mixture to a normal temperature for later use; performing stir-frying on a thick broad-bean sauce and white granulated sugar for 10-20 minutes at 35-45 DEG C, adding ham sausage into the mixture and performing stir-frying once again for 3-8 minutes; heating water to 60-75 DEG C, adding edible salt, monosodium glutamate, vinegar and soybean sauce into the water under a stirring state, adding the mixtures prepared in the last three steps after the edible salt, monosodium glutamate, vinegar and soybean sauce are completely dissolved, and performing sufficient mixing and stirring; and performing instant sterilization for 30-45 minutes at 110-120 DEG C, and cooling the sauce to a normal temperature to obtain a finished product. The preparation method is simple and practical and is strong in operability, and the prepared sauce is suitable for people of all ages and has a delicious taste.
Description
Technical field
The present invention relates to food processing field, specifically a kind of preparation method of asparagus tartar sauce.
Background technology
One of peculiar traditional condiment of Jiang Shi China, in diet life, occupy critical role, be a kind of well received traditional fermented food.Although China's sauce is various in style, most of sauce due to preparation technology's problem, such that the sauce local flavor produced is not enough, mouthfeel is not good enough, cannot meet the pursuit of people to more GOOD TASTE.
Therefore, develop a kind of unique flavor, rich in taste and the Novel seasoning sauce be of high nutritive value have great significance to the range of application expanding sauce and the living standard of improving people further.
Summary of the invention
The object of the present invention is to provide the preparation method of the asparagus tartar sauce of a kind of rich in taste, nutrition and health care, obtained tartar sauce not only enriches the life of people, also promotes that human body obtains healthy.
Technical scheme of the present invention is as follows: a kind of preparation method of asparagus tartar sauce, comprises the following steps:
1. asparagus is cleaned, in water, boil 25-35min post-drying and pelletizing;
2. aniseed is ground to 50-80 order and puts into 100-110 DEG C of edible oil and to stir-fry 5-8min, then adds Chinese prickly ash and to stir-fry 5-8min, drains 75-85% oil, is cooled to normal temperature for subsequent use;
3. stir-fry thick broad-bean sauce and white granulated sugar at 35-45 DEG C 10-20min, adds ham sausage and again to stir-fry 3-8min;
4. water is heated to 60-75 DEG C, adds salt, monosodium glutamate, vinegar, soy sauce while stirring, add step 1., 2. and 3. obtained mixture after dissolving completely, abundant mix and blend;
5. instantaneous sterilization 30-45min at 110-120 DEG C, then be cooled to normal temperature and be finished product.
Beneficial effect of the present invention: preparation method of the present invention is simple and practical, strong operability, obtained tartar sauce, all-ages, delicious taste.
Detailed description of the invention
Embodiment 1
A preparation method for asparagus tartar sauce, comprises the following steps:
1. asparagus is cleaned, in water, boil 25min post-drying and pelletizing;
2. aniseed is ground to 50 orders and puts into 100 DEG C of edible oils and to stir-fry 5min, then adds Chinese prickly ash and to stir-fry 5min, drains 75% oil, is cooled to normal temperature for subsequent use;
3. stir-fry thick broad-bean sauce and white granulated sugar at 35 DEG C 10min, adds ham sausage and again to stir-fry 3min;
4. water is heated to 60 DEG C, adds salt, monosodium glutamate, vinegar, soy sauce while stirring, add step 1., 2. and 3. obtained mixture after dissolving completely, abundant mix and blend;
5. instantaneous sterilization 30min at 110 DEG C, then be cooled to normal temperature and be finished product.
Embodiment 2
A preparation method for asparagus tartar sauce, comprises the following steps:
1. asparagus is cleaned, in water, boil 30min post-drying and pelletizing;
2. aniseed is ground to 65 orders and puts into 105 DEG C of edible oils and to stir-fry 7min, then adds Chinese prickly ash and to stir-fry 6min, drains 80% oil, is cooled to normal temperature for subsequent use;
3. stir-fry thick broad-bean sauce and white granulated sugar at 39 DEG C 15min, adds ham sausage and again to stir-fry 5min;
4. water is heated to 69 DEG C, adds salt, monosodium glutamate, vinegar, soy sauce while stirring, add step 1., 2. and 3. obtained mixture after dissolving completely, abundant mix and blend;
5. instantaneous sterilization 39min at 116 DEG C, then be cooled to normal temperature and be finished product.
Embodiment 3
A preparation method for asparagus tartar sauce, comprises the following steps:
1. asparagus is cleaned, in water, boil 35min post-drying and pelletizing;
2. aniseed is ground to 80 orders and puts into 110 DEG C of edible oils and to stir-fry 8min, then adds Chinese prickly ash and to stir-fry 8min, drains 85% oil, is cooled to normal temperature for subsequent use;
3. stir-fry thick broad-bean sauce and white granulated sugar at 45 DEG C 20min, adds ham sausage and again to stir-fry 8min;
4. water is heated to 75 DEG C, adds salt, monosodium glutamate, vinegar, soy sauce while stirring, add step 1., 2. and 3. obtained mixture after dissolving completely, abundant mix and blend;
5. instantaneous sterilization 45min at 120 DEG C, then be cooled to normal temperature and be finished product.
As mentioned above, be only present pre-ferred embodiments, therefore appoint and allly do not depart from this programme technology contents, according to technical spirit of the present invention, any simple change, equivalent variations and modification are made to above embodiment, all still belong to the scope of technical solution of the present invention.
Claims (1)
1. a preparation method for asparagus tartar sauce, is characterized in that: comprise the following steps:
1. asparagus is cleaned, in water, boil 25-35min post-drying and pelletizing;
2. aniseed is ground to 50-80 order and puts into 100-110 DEG C of edible oil and to stir-fry 5-8min, then adds Chinese prickly ash and to stir-fry 5-8min, drains 75-85% oil, is cooled to normal temperature for subsequent use;
3. stir-fry thick broad-bean sauce and white granulated sugar at 35-45 DEG C 10-20min, adds ham sausage and again to stir-fry 3-8min;
4. water is heated to 60-75 DEG C, adds salt, monosodium glutamate, vinegar, soy sauce while stirring, add step 1., 2. and 3. obtained mixture after dissolving completely, abundant mix and blend;
5. instantaneous sterilization 30-45min at 110-120 DEG C, then be cooled to normal temperature and be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510721064.5A CN105231417A (en) | 2015-10-30 | 2015-10-30 | Method for preparing flammulina velutipes sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510721064.5A CN105231417A (en) | 2015-10-30 | 2015-10-30 | Method for preparing flammulina velutipes sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105231417A true CN105231417A (en) | 2016-01-13 |
Family
ID=55029479
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510721064.5A Pending CN105231417A (en) | 2015-10-30 | 2015-10-30 | Method for preparing flammulina velutipes sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105231417A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112089046A (en) * | 2020-08-26 | 2020-12-18 | 厦门菇小爽食品科技有限公司 | Golden mushroom sauce and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59120074A (en) * | 1982-12-27 | 1984-07-11 | Nisshin Flour Milling Co Ltd | Sauce for pasta |
| CN102845718A (en) * | 2012-09-07 | 2013-01-02 | 徐州苏欣酿造有限公司 | Flammulina velutipes sauce and preparation method thereof |
| CN103099189A (en) * | 2013-01-29 | 2013-05-15 | 承德曼曼食品有限公司 | Mushroom flavor sauce and manufacturing process thereof |
| CN103478687A (en) * | 2013-08-31 | 2014-01-01 | 徐州康华食用菌有限责任公司 | Instant needle mushroom sauce and preparation method thereof |
-
2015
- 2015-10-30 CN CN201510721064.5A patent/CN105231417A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59120074A (en) * | 1982-12-27 | 1984-07-11 | Nisshin Flour Milling Co Ltd | Sauce for pasta |
| CN102845718A (en) * | 2012-09-07 | 2013-01-02 | 徐州苏欣酿造有限公司 | Flammulina velutipes sauce and preparation method thereof |
| CN103099189A (en) * | 2013-01-29 | 2013-05-15 | 承德曼曼食品有限公司 | Mushroom flavor sauce and manufacturing process thereof |
| CN103478687A (en) * | 2013-08-31 | 2014-01-01 | 徐州康华食用菌有限责任公司 | Instant needle mushroom sauce and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112089046A (en) * | 2020-08-26 | 2020-12-18 | 厦门菇小爽食品科技有限公司 | Golden mushroom sauce and preparation method thereof |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160113 |