CN105231423A - Method for preparing agaric sauce - Google Patents

Abstract

The invention relates to the field of food processing, and particularly relates to a method for preparing an agaric sauce. The method comprises the following steps of washing agaric, cooking the agaric in water for 25-35 minutes, drying and shredding the agaric; grinding aniseeds to 50-80 meshes, putting the ground aniseeds into edible soil at 100-110 DEG C to carry out stir-frying for 5-8 minutes, adding pepper and rod chili into the ground aniseeds to carry out stir-frying for 10-15 minutes, 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 345 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 rich in nutrition and delicious in taste.

Description

A kind of preparation method of auricularia auriculajudae tartar sauce

Technical field

The present invention relates to food processing field, specifically a kind of preparation method of auricularia auriculajudae 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 auricularia auriculajudae 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 auricularia auriculajudae tartar sauce, comprises the following steps:

1. auricularia auriculajudae is cleaned, in water, boil 25-35min post-drying and chopping;

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 rod chilli and to stir-fry 10-15min, 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, replicability is strong, and obtained tartar sauce is nutritious, delicious taste.

Detailed description of the invention

Embodiment 1

A preparation method for auricularia auriculajudae tartar sauce, comprises the following steps:

1. auricularia auriculajudae is cleaned, in water, boil 25min post-drying and chopping;

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 rod chilli and to stir-fry 10min, 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 auricularia auriculajudae tartar sauce, comprises the following steps:

1. auricularia auriculajudae is cleaned, in water, boil 30min post-drying and chopping;

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 rod chilli and to stir-fry 12min, 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 auricularia auriculajudae tartar sauce, comprises the following steps:

1. auricularia auriculajudae is cleaned, in water, boil 35min post-drying and chopping;

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 rod chilli and to stir-fry 15min, 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 auricularia auriculajudae tartar sauce, is characterized in that: comprise the following steps:

1. auricularia auriculajudae is cleaned, in water, boil 25-35min post-drying and chopping;

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 rod chilli and to stir-fry 10-15min, 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.