CN105433338A

CN105433338A - Garlic sauce seasoning

Info

Publication number: CN105433338A
Application number: CN201510814514.5A
Authority: CN
Inventors: 罗秀珍
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-11-20
Filing date: 2015-11-20
Publication date: 2016-03-30

Abstract

The invention relates to garlic sauce seasoning. The garlic sauce seasoning is prepared from the following raw materials of conventional general soy sauce and conventional general garlic cloves. The preparation technology comprises the following steps of mainly grinding entire garlic cloves of which the outer coatings are peeled into paste, drying or baking the paste, and then pouring the dried or baked paste in a container with the soy sauce to form thick sauce seasoning; and then putting the thick sauce seasoning in a shady place for 15 days or more in a sealing manner.

Description

Garlic sauce

Technical field:

The present invention relates to the more welcome garlic sauce of a kind of sauce, particularly one.

Background technology:

Soy sauce and garlic are the condiment food that many people like, in actual life, a lot of people also often mixes soy sauce and mashed garlic and becomes a kind of denseer thick garlic sauce and eat, but this soy sauce and mashed garlic are mixed that the garlic sauce that now does places will be spoiled less than one day, can not preserve for a long time, therefore, always now food is now cooked this garlic sauce is more time-consuming bothersome trouble, and at present, still the problem of nobody to this respect gives enough concerns and provide reliable solution.The present invention is exactly a kind of garlic sauce designed to overcome the above problems.

Summary of the invention:

The object of this invention is to provide a kind of garlic sauce, now doing the time-consuming bothersome problem of garlic sauce existence for solving existing food, to be convenient for people to eat.For achieving the above object, garlic sauce of the present invention, make raw material and comprise existing common soy sauce and existing common garlic rice, mainly strip off, the whole garlic rice of outer coatings is ground into pureed and dries or dry manufacture craft, then pours in the container that soy sauce is housed to form dense thick sauce and sealing places more than 15 days in the cool.

Detailed description of the invention:

Garlic sauce of the present invention, the soy sauce selected and garlic rice quality qualified, wherein garlic rice can not ill corruption or insect pest.Concrete manufacture craft: first soy sauce is poured in container stand-by, then qualified garlic rice is chosen, and the outer coatings of the careful whole garlic rice of strip off, strip off, the garlic rice of outer coatings is ground into pureed and is placed on and to dry under the sun or to dry into mashed garlic powder in baking oven again, subsequently, the mashed garlic powder of drying is poured in the container that soy sauce is housed and forms dense thick sauce, finally, these dense thick sauces sealings in a reservoir and place more than 15 days in the cool, Here it is has the garlic sauce of strong garlic taste.This wherein, the mass ratio of soy sauce and mashed garlic powder is generally 1: 3, also can suitably adjust according to the needs of garlicky power and tasty degree the time that the mass ratio of soy sauce and mashed garlic powder and sealing place.

After adopting aforesaid way to make garlic sauce, eater can take as required at any time, convenient and time-saving, and can preserve for a long time, is not afraid of rotten.

Claims

1. garlic sauce, its manufacture craft feature is: strip off, the whole garlic rice of outer coatings is ground into pureed and dries or dry, and then pours in the container that soy sauce is housed to form dense thick sauce and sealing places more than 15 days in the cool.

2. according to claim 1, garlic sauce, the specific features of its manufacture craft is: the soy sauce selected and garlic rice quality qualified, wherein garlic rice can not ill corruption or insect pest, first soy sauce is poured in container stand-by, then qualified garlic rice is chosen, and the outer coatings of the careful whole garlic rice of strip off, strip off, the garlic rice of outer coatings is ground into pureed and is placed on and to dry under the sun or to dry into mashed garlic powder in baking oven again, subsequently, the mashed garlic powder of drying is poured in the container that soy sauce is housed and forms dense thick sauce, finally, these dense thick sauce sealings are also placed more than 15 days in the cool in a reservoir, Here it is has the garlic sauce of strong garlic taste.This wherein, the mass ratio of soy sauce and mashed garlic powder is generally 1: 3, also can suitably adjust according to the needs of garlicky power and tasty degree the time that the mass ratio of soy sauce and mashed garlic powder and sealing place.