CN105614401A - Vegetable cheese sauce for spaghettis - Google Patents
Vegetable cheese sauce for spaghettis Download PDFInfo
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- CN105614401A CN105614401A CN201510359830.8A CN201510359830A CN105614401A CN 105614401 A CN105614401 A CN 105614401A CN 201510359830 A CN201510359830 A CN 201510359830A CN 105614401 A CN105614401 A CN 105614401A
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- cheese
- vegetable
- powder
- cheese sauce
- vegetable cheese
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a vegetable cheese sauce for spaghettis. The vegetable cheese sauce is made through the following steps of cutting up carrots and garlic; putting soybean oil in a pot for preheating, adding the cut-up carrots, the cut-up garlic, cheese and corn syrup for frying until the cut-up carrots, the cut-up garlic, the cheese and the corn syrup are cooked, and then adding tomato paste and cheese powder for decoction; controlling oil temperature, adding seasoning additives, performing stirring, cooking and blending, then stopping heating, and sequentially adding spices, table salt, citric acid and white granulated sugar for uniformly stirring and mixing; and finally when the oil temperature is reduced, performing sterilization, sealing and filling. The vegetable cheese sauce is rich in fragrance and delicious in taste; the vegetable cheese sauce can be matched with the spaghetti for eating conveniently and effortlessly, besides, the vegetable cheese sauce is rich in mouth feel and rich in nutrition, and people can well enjoy eating the spaghetti matched with the vegetable cheese sauce.
Description
Technical field
The present invention relates to a kind of sauce, specifically a kind of vegetable cheese meaning powder beans.
Background technology
Along with modern global trade development is flourishing, and the grain output in each district of various countries is abundant, the different trades thus achieving food between continent, country are imported and exported, and the Diet concept of present domestic people there occurs significant change along with globalization, constantly pursuing each regional appetizing food, so domestic market has occurred in that the food of many foreign countries area import now; Wherein, meaning powder is a kind of wheaten food that west is relatively common, seldom there are these meaning powder in conventional China, and present domestic many places can buy meaning powder and carry out eating, simply, the meaning boiling of powder and edible way all with our usual wheaten food difference to some extent, when this allows people generally cook less convenient, particularly meaning powder need coordinate sauce mode, so, the sauce that a kind of meaning powder of can conveniently arranging in pairs or groups is edible should be produced, allow people enjoy better edible.
Summary of the invention
In order to overcome the deficiencies in the prior art, the present invention provides a kind of easy to use and delicious vegetable cheese meaning powder beans.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of vegetable cheese meaning powder beans, including step: a) prepare material Radix Dauci Sativae 40-60 part, soybean oil 40-60 part by weight, Fructus Lycopersici esculenti cream 25-35 part, corn syrup 2-8 part, cheese 8-12 part, cheese powder 2-8 part, white sugar 2-4 part, Sal 2-5 part, Bulbus Allii 2-8 part, citric acid 6-9 part, spice 1-3 part, seasoning additive 2-8 part, Radix Dauci Sativae and Bulbus Allii are shredded; B) soybean oil is cooked preheating control at 120-130 DEG C, add Radix Dauci Sativae, Bulbus Allii, cheese and corn syrup until frying, and add Fructus Lycopersici esculenti cream and cheese powder, boil 10-15 minute; C) control oil temperature and add seasoning additive at 100-110 DEG C, stir and boil beans mixing, then turn off heating and be sequentially added into spice, Sal, citric acid and white sugar and be uniformly mixed; D) when oil temperature drops to 65-75 DEG C, sterilizing seals fill.
As the improvement of technique scheme, described spice includes Herba Apii graveolentis 5-8 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 6-10 part, Flos Caryophylli 3-5 part by weight.
As the further improvement of technique scheme, described seasoning additive includes lactic acid 6-9 part by weight.
Further, described cheese includes mozarella and/or romano cheese.
The invention has the beneficial effects as follows: the aromatic flavor of this product, delicious flavour, collocation meaning powder instant is light, and rich in taste, nutritious again, allows people enjoy edible meaning powder better.
Detailed description of the invention
A kind of vegetable cheese meaning powder beans of the present invention, embodiment 1
A) 40 parts of material Radix Dauci Sativae, soybean oil 45 parts, Fructus Lycopersici esculenti cream 25 parts, corn syrup 5 parts, 10 parts of cheese are prepared by weight, cheese powder 3 parts, white sugar 3 parts, Sal 2 parts, 7 parts of Bulbus Allii, citric acid 6 parts, spice 2 parts, seasoning additive 2 parts, shreds Radix Dauci Sativae and Bulbus Allii;
B) soybean oil is cooked preheating control at 120 DEG C, add Radix Dauci Sativae, Bulbus Allii, cheese and corn syrup until frying, and add Fructus Lycopersici esculenti cream and cheese powder, boil 10 minutes;
C) control oil temperature and add seasoning additives at 100 DEG C, stir and boil beans mixing, then turn off heating and be sequentially added into spice, Sal, citric acid and white sugar and be uniformly mixed;
D) when oil temperature drops to 75 DEG C, sterilizing seals fill.
Described spice includes Herba Apii graveolentis 5 parts, 6 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 3 parts by weight.
Described seasoning additive includes lactic acid 6 parts by weight.
Described cheese includes mozarella and/or romano cheese.
Embodiment 2
A) 60 parts of material Radix Dauci Sativae, soybean oil 60 parts, Fructus Lycopersici esculenti cream 30 parts, corn syrup 4 parts, 12 parts of cheese are prepared by weight, cheese powder 3 parts, white sugar 2 parts, Sal 3 parts, 4 parts of Bulbus Allii, citric acid 7 parts, spice 3 parts, seasoning additive 3 parts, shreds Radix Dauci Sativae and Bulbus Allii;
B) soybean oil is cooked preheating control at 130 DEG C, add Radix Dauci Sativae, Bulbus Allii, cheese and corn syrup until frying, and add Fructus Lycopersici esculenti cream and cheese powder, boil 15 minutes;
C) control oil temperature and add seasoning additives at 105 DEG C, stir and boil beans mixing, then turn off heating and be sequentially added into spice, Sal, citric acid and white sugar and be uniformly mixed;
D) when oil temperature drops to 70 DEG C, sterilizing seals fill.
Described spice includes Herba Apii graveolentis 7 parts, 7 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 4 parts by weight.
Described seasoning additive includes lactic acid 7 parts by weight.
Described cheese includes mozarella and/or romano cheese.
The above, the simply better embodiment of the present invention, but the present invention is not limited to above-described embodiment, as long as it reaches the technique effect of the present invention with any same or similar means, all should fall within protection scope of the present invention.
Claims (4)
1. a vegetable cheese meaning powder beans, it is characterised in that include step: a) prepare material Radix Dauci Sativae 40-60 part, soybean oil 40-60 part by weight, Fructus Lycopersici esculenti cream 25-35 part, corn syrup 2-8 part, cheese 8-12 part, cheese powder 2-8 part, white sugar 2-4 part, Sal 2-5 part, Bulbus Allii 2-8 part, citric acid 6-9 part, spice 1-3 part, seasoning additive 2-8 part, Radix Dauci Sativae and Bulbus Allii are shredded; B) soybean oil is cooked preheating control at 120-130 DEG C, add Radix Dauci Sativae, Bulbus Allii, cheese and corn syrup until frying, and add Fructus Lycopersici esculenti cream and cheese powder, boil 10-15 minute; C) control oil temperature and add seasoning additive at 100-110 DEG C, stir and boil beans mixing, then turn off heating and be sequentially added into spice, Sal, citric acid and white sugar and be uniformly mixed; D) when oil temperature drops to 65-75 DEG C, sterilizing seals fill.
2. a kind of vegetable cheese meaning powder beans according to claim 1, it is characterised in that: described spice includes Herba Apii graveolentis 5-8 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 6-10 part, Flos Caryophylli 3-5 part by weight.
3. a kind of vegetable cheese meaning powder beans according to claim 1, it is characterised in that: described seasoning additive includes lactic acid 6-9 part by weight.
4. a kind of vegetable cheese meaning powder beans according to claim 1, it is characterised in that: described cheese includes mozarella and/or romano cheese.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510359830.8A CN105614401A (en) | 2015-06-26 | 2015-06-26 | Vegetable cheese sauce for spaghettis |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510359830.8A CN105614401A (en) | 2015-06-26 | 2015-06-26 | Vegetable cheese sauce for spaghettis |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105614401A true CN105614401A (en) | 2016-06-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510359830.8A Pending CN105614401A (en) | 2015-06-26 | 2015-06-26 | Vegetable cheese sauce for spaghettis |
Country Status (1)
| Country | Link |
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| CN (1) | CN105614401A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262741A (en) * | 2016-08-29 | 2017-01-04 | 天津市红宝番茄制品有限公司 | A kind of vanilla flavored meaning powder beans |
| CN106360636A (en) * | 2016-08-29 | 2017-02-01 | 天津市红宝番茄制品有限公司 | Celery sauce for spaghetti and preparation method thereof |
| CN109315752A (en) * | 2018-12-06 | 2019-02-12 | 东阿阿胶股份有限公司 | A kind of child nutrition type donkey liver pat and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100348551B1 (en) * | 1997-03-24 | 2002-12-28 | 주식회사롯데삼강 | Process for preparing cheese-containing curry sauce |
| CN104222942A (en) * | 2014-08-27 | 2014-12-24 | 北京首诚农业发展有限公司 | Preparation and using methods of peppery composite multi-flavor sauce |
-
2015
- 2015-06-26 CN CN201510359830.8A patent/CN105614401A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100348551B1 (en) * | 1997-03-24 | 2002-12-28 | 주식회사롯데삼강 | Process for preparing cheese-containing curry sauce |
| CN104222942A (en) * | 2014-08-27 | 2014-12-24 | 北京首诚农业发展有限公司 | Preparation and using methods of peppery composite multi-flavor sauce |
Non-Patent Citations (2)
| Title |
|---|
| 无: "美国Hunts汉斯经典意式奶酪大蒜意大利面酱", 《HTTP://ITEM.JD.COM/1021449327.HTML》 * |
| 花师奶: "意大利面的番茄汁", 《HTTP://BLOG.SINA.COM.CN/ATASHINCHI》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262741A (en) * | 2016-08-29 | 2017-01-04 | 天津市红宝番茄制品有限公司 | A kind of vanilla flavored meaning powder beans |
| CN106360636A (en) * | 2016-08-29 | 2017-02-01 | 天津市红宝番茄制品有限公司 | Celery sauce for spaghetti and preparation method thereof |
| CN109315752A (en) * | 2018-12-06 | 2019-02-12 | 东阿阿胶股份有限公司 | A kind of child nutrition type donkey liver pat and preparation method thereof |
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| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160601 |