CN105285928A - Scallion-aroma sauce - Google Patents

Abstract

The invention discloses a scallion-aroma sauce which is prepared from the following raw materials (by weight): 20-25 parts of scallion, 8-10 parts of cream, 20-24 parts of pea, 4-5 parts of matrimony vine, 30-35 parts of lotus rhizome, 20-25 parts of tamarind, 15-20 parts of okra, 30-40 parts of natto, 12-15 parts of sweet fermented flour sauce, 16-19 parts of sesame paste, 1-2 parts of salt, 12-14 parts of white sugar, 2-3 parts of seed powder of Chinese prickly ash and a proper amount of plant oil and water. Nutritional ingredients are fully retained. The scallion-aroma sauce has advantages of full sauce, mellow mouthfeel, prominent umami and rich nutrient. The sauce producing technology is simple to operate, and costs are saved.

Description

The fragrant tartar sauce of a kind of green onion

Technical field

The present invention relates to food technology field, particularly relate to the fragrant tartar sauce of a kind of green onion.

Background technology

Natto is raw material with soybean, makes through bacillus natto to ferment, is a kind of traditional fermented food of Japan.The compositions such as soybean protein, through the fermentation of Bacillus natto, resolve into the micromolecular compound being beneficial to and digesting and assimilating, and produce other active material simultaneously.Research shows, natto shows a lot of unique nutritional characteristics and physiological function as a kind of functional food, can thrombus dissolving, the effect such as antitumor, hypotensive, antibacterial, also can prevention of osteoporosis, improve the digestibility, anti-oxidant etc. of protein.

Tamarind is also known as tamarind, tamarind, and Caesalpiniaceae tamarind belongs to, the torrid zone, subtropical evergreen megaphanerophyte.Containing abundant reduced sugar, organic acid, tartaric acid, mineral matter, vitamin and 89 kinds of aromatic substances and multiple pigment in tamarind pulp, in addition, also containing protein, fat etc.Be rich in the multiple elements such as calcium, phosphorus, iron in addition, especially the content of calcium is very remarkable, and tamarind is known as " in fruit calcium king ".

Summary of the invention

The object of the invention is exactly the defect in order to make up prior art, provides a kind of green onion fragrant tartar sauce.

The present invention is achieved by the following technical solutions:

The fragrant tartar sauce of a kind of green onion, is made up of the raw material of following weight portion: chive 20-25, cream 8-10, pea 20-24, matrimony vine 4-5, lotus rhizome 30-35, tamarind 20-25, okra 15-20, natto 30-40, sweet fermented flour sauce 12-15, sesame paste 16-19, salt 1-2, white granulated sugar 12-14, zanthoxylum powder 2-3, vegetable oil, water are appropriate.

The fragrant tartar sauce of green onion according to claim 1, the concrete steps of preparation method are as follows:

(1) mixing of sweet fermented flour sauce, sesame paste, salt, white granulated sugar, zanthoxylum powder and suitable quantity of water being heated while stirring to fully mixing, adding the vegetable oil burning heat after stopping heating and stirring, obtaining seasoning sauce material;

(2) the water treatment 6-7 hour of 50-60 DEG C will be added after tamarind hulling shell, then breaks into pulp, then under 85-90 DEG C of condition lixiviate 80-85 minute, be separated slag liquid for subsequent use;

(3) make slag charge after carrying out microwave drying after being mixed with the tamarind slag of step 2 by natto, put into gauze and carry out fried 1-2 minute, after pulling out, obtain fried slag charge;

(4) carry out freeze drying by after okra, matrimony vine blanching, make powder, obtain freeze-dried powder;

(5) put into vegetable oil after being mixed with cream by chive to stir-fry evenly, then lotus rhizome is ground to form juice, add heating in above-mentioned chive and boil, obtain mixed material;

(6) powder is made after pea being fried perfume (or spice), mix with the fried slag charge of the tamarind liquid of the seasoning sauce material of step 1, step 2, step 3, the freeze-dried powder of step 4, the mixed material of step 5 and other residual components again, heat while stirring 10-15 minute.

Advantage of the present invention is: sweet fermented flour sauce has strong sauce fragrance and ester fragrance, and when the proportioning of sweet fermented flour sauce and sesame paste is 3:4, sauce body overall target is the highest, and denseness is large, and sauce perfume (or spice) is stronger.Glossy and the color and luster glow of sauce body, taste is soft, and sauce aromatic flavour and fragrance are given prominence to.Owing to containing a large amount of tartaric acid in tamarind, and tartrate is often with the irritating astringent taste of one.Adopt warm water lixiviate parchment, effectively can reduce the stripping of tartrate, prevent scattering and disappearing of local flavor, the orange-yellow chromaticness of fruit juice can be kept simultaneously.Preparation process utilizes microwave to carry out drying to natto and tamarind slag, both remains nutriment, and shortens drying time again, substantially increases operating efficiency, cost-saving.Carry out freeze drying after okra is carried out blanching and can keep its mouthfeel and color and luster.The present invention fully remains nutritional labeling, and dip is full, mellow in taste, and delicate flavour is given prominence to, nutritious, and sauce technological operation is simple, saving cost.

Detailed description of the invention

The fragrant tartar sauce of a kind of green onion, is made up of the raw material of following weight portion: chive 20, cream 8, pea 20, matrimony vine 4, lotus rhizome 30, tamarind 20, okra 15, natto 30, sweet fermented flour sauce 12, sesame paste 16, salt 1, white granulated sugar 12, zanthoxylum powder 2, vegetable oil, water are appropriate.

The fragrant tartar sauce of green onion according to claim 1, the concrete steps of preparation method are as follows:

(1) mixing of sweet fermented flour sauce, sesame paste, salt, white granulated sugar, zanthoxylum powder and suitable quantity of water being heated while stirring to fully mixing, adding the vegetable oil burning heat after stopping heating and stirring, obtaining seasoning sauce material;

(2) water treatment 6 hours of 50 DEG C will be added after tamarind hulling shell, then break into pulp, then lixiviate 80 minutes under 85 DEG C of conditions, be separated slag liquid for subsequent use;

(3) make slag charge after carrying out microwave drying after being mixed with the tamarind slag of step 2 by natto, put into gauze and carry out fried 1 minute, after pulling out, obtain fried slag charge;

(4) carry out freeze drying by after okra, matrimony vine blanching, make powder, obtain freeze-dried powder;

(5) put into vegetable oil after being mixed with cream by chive to stir-fry evenly, then lotus rhizome is ground to form juice, add heating in above-mentioned chive and boil, obtain mixed material;

(6) powder is made after pea being fried perfume (or spice), mix with the fried slag charge of the tamarind liquid of the seasoning sauce material of step 1, step 2, step 3, the freeze-dried powder of step 4, the mixed material of step 5 and other residual components again, heat while stirring 10 minutes.

Claims (2)

1. the fragrant tartar sauce of green onion, it is characterized in that, be made up of the raw material of following weight portion: chive 20-25, cream 8-10, pea 20-24, matrimony vine 4-5, lotus rhizome 30-35, tamarind 20-25, okra 15-20, natto 30-40, sweet fermented flour sauce 12-15, sesame paste 16-19, salt 1-2, white granulated sugar 12-14, zanthoxylum powder 2-3, vegetable oil, water are appropriate.

2. the fragrant tartar sauce of green onion according to claim 1, it is characterized in that, the concrete steps of preparation method are as follows:

(1) mixing of sweet fermented flour sauce, sesame paste, salt, white granulated sugar, zanthoxylum powder and suitable quantity of water being heated while stirring to fully mixing, adding the vegetable oil burning heat after stopping heating and stirring, obtaining seasoning sauce material;

(2) the water treatment 6-7 hour of 50-60 DEG C will be added after tamarind hulling shell, then breaks into pulp, then under 85-90 DEG C of condition lixiviate 80-85 minute, be separated slag liquid for subsequent use;

(3) make slag charge after carrying out microwave drying after being mixed with the tamarind slag of step 2 by natto, put into gauze and carry out fried 1-2 minute, after pulling out, obtain fried slag charge;

(4) carry out freeze drying by after okra, matrimony vine blanching, make powder, obtain freeze-dried powder;

(5) put into vegetable oil after being mixed with cream by chive to stir-fry evenly, then lotus rhizome is ground to form juice, add heating in above-mentioned chive and boil, obtain mixed material;

(6) powder is made after pea being fried perfume (or spice), mix with the fried slag charge of the tamarind liquid of the seasoning sauce material of step 1, step 2, step 3, the freeze-dried powder of step 4, the mixed material of step 5 and other residual components again, heat while stirring 10-15 minute.