CN105614824A - Pasta sauce with sausage cubes - Google Patents

Pasta sauce with sausage cubes Download PDF

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Publication number
CN105614824A
CN105614824A CN201510360243.0A CN201510360243A CN105614824A CN 105614824 A CN105614824 A CN 105614824A CN 201510360243 A CN201510360243 A CN 201510360243A CN 105614824 A CN105614824 A CN 105614824A
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CN
China
Prior art keywords
parts
sausage meat
sauce
meat particle
pasta
Prior art date
Application number
CN201510360243.0A
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Chinese (zh)
Inventor
李盈学
Original Assignee
开平市水口镇卡摩商行
Priority date (The priority date 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 date listed.)
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Publication date
Application filed by 开平市水口镇卡摩商行 filed Critical 开平市水口镇卡摩商行
Priority to CN201510360243.0A priority Critical patent/CN105614824A/en
Publication of CN105614824A publication Critical patent/CN105614824A/en

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Abstract

The invention discloses a pasta sauce with sausage cubes. The pasta sauce is prepared by the following steps of cutting carrots, onions, green peppers and celery into cubes; preheating extra virgin olive oil in a pot, adding the carrots, sausage cubes, onions, green peppers and celery to conduct well cooking; adding tomato juice and modified edible starch, and conducting cooking; adding seasoning additives, stirring and cooking the sauce, uniformly mixing the sauce, stopping heating, sequentially adding spices, edible salt, gourmet powder and white granulated sugar, and conducting uniform mixing and stirring; and conducting sterilizing, heating and filling when the oil temperature is reduced. The pasta sauce has rich smell and delicious taste, is convenient and easy to eat with pasta, has rich taste and nutrition, and enables people to better enjoy pasta.

Description

A kind of sausage meat particle meaning powder beans

Technical field

The present invention relates to a kind of sauce, specifically a kind of sausage meat particle 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 sausage meat particle meaning powder beans.

The technical solution adopted for the present invention to solve the technical problems is:

A kind of sausage meat particle meaning powder beans, including step: a) prepare material Radix Dauci Sativae 40-60 part, virgin oil 40-60 part by weight, Fructus Lycopersici esculenti juice 25-35 part, Bulbus Allii Cepae 2-8 part, sausage meat particle 8-12 part, modified food starch 2-8 part, white sugar 2-4 part, Sal 2-5 part, Capsicum annuum L. 2-8 part, Herba Apii graveolentis 10-15 part, spice 1-3 part, seasoning additive 2-8 part, monosodium glutamate 2-5 part, shreds grain by Radix Dauci Sativae, Bulbus Allii Cepae, Capsicum annuum L. and Herba Apii graveolentis; B) virgin oil is cooked preheating control at 120-130 DEG C, add Radix Dauci Sativae, sausage meat particle, Bulbus Allii Cepae, Capsicum annuum L. and Herba Apii graveolentis until frying, and add Fructus Lycopersici esculenti juice and modified food starch, 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, monosodium glutamate 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 Pericarpium Citri Reticulatae 5-8 part, Fructus Tsaoko 6-10 part, Radix Aucklandiae 3-5 part, Rhizoma Kaempferiae 4-7 part, Rhizoma Zingiberis 2-5 part by weight.

As the further improvement of technique scheme, described seasoning additive includes black pepper 6-9 part and cheese's powder 9-14 part by weight.

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 sausage meat particle meaning powder beans of the present invention, embodiment 1

A) 50 parts of material Radix Dauci Sativae, virgin oil 55 parts, Fructus Lycopersici esculenti juice 25 parts are prepared by weight, Bulbus Allii Cepae 5 parts, sausage meat particle 8 parts, modified food starch 6 parts, white sugar 3 parts, Sal 4 parts, Capsicum annuum L. 6 parts, Herba Apii graveolentis 11 parts, spice 2 parts, seasoning additive 3 parts, monosodium glutamate 5 parts, shreds grain by Radix Dauci Sativae, Bulbus Allii Cepae, Capsicum annuum L. and Herba Apii graveolentis;

B) virgin oil is cooked preheating control at 120 DEG C, add Radix Dauci Sativae, sausage meat particle, Bulbus Allii Cepae, Capsicum annuum L. and Herba Apii graveolentis until frying, and add Fructus Lycopersici esculenti juice and modified food starch, 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, monosodium glutamate and white sugar and be uniformly mixed;

D) when oil temperature drops to 65 DEG C, sterilizing seals fill.

Described spice includes Pericarpium Citri Reticulatae 5 parts, Fructus Tsaoko 6 parts, the Radix Aucklandiae 3 parts, Rhizoma Kaempferiae 4 parts, Rhizoma Zingiberis 2 parts by weight.

Described seasoning additive includes black pepper 6 parts and 9 parts of cheese's powder by weight.

Embodiment 2

A) 60 parts of material Radix Dauci Sativae, virgin oil 60 parts, Fructus Lycopersici esculenti juice 35 parts are prepared by weight, Bulbus Allii Cepae 7 parts, sausage meat particle 12 parts, modified food starch 6 parts, white sugar 4 parts, Sal 3 parts, Capsicum annuum L. 8 parts, Herba Apii graveolentis 15 parts, spice 3 parts, seasoning additive 8 parts, monosodium glutamate 5 parts, shreds grain by Radix Dauci Sativae, Bulbus Allii Cepae, Capsicum annuum L. and Herba Apii graveolentis;

B) virgin oil is cooked preheating control at 130 DEG C, add Radix Dauci Sativae, sausage meat particle, Bulbus Allii Cepae, Capsicum annuum L. and Herba Apii graveolentis until frying, and add Fructus Lycopersici esculenti juice and modified food starch, boil 10 minutes;

C) control oil temperature and add seasoning additives at 110 DEG C, stir and boil beans mixing, then turn off heating and be sequentially added into spice, Sal, monosodium glutamate and white sugar and be uniformly mixed;

D) when oil temperature drops to 75 DEG C, sterilizing seals fill.

Described spice includes Pericarpium Citri Reticulatae 5 parts, Fructus Tsaoko 6 parts, the Radix Aucklandiae 3 parts, Rhizoma Kaempferiae 4 parts, Rhizoma Zingiberis 2 parts by weight.

Described seasoning additive includes black pepper 9 parts and 9 parts of cheese's powder by weight.

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 (3)

1. a sausage meat particle meaning powder beans, it is characterised in that include step: a) prepare material Radix Dauci Sativae 40-60 part, virgin oil 40-60 part by weight, Fructus Lycopersici esculenti juice 25-35 part, Bulbus Allii Cepae 2-8 part, sausage meat particle 8-12 part, modified food starch 2-8 part, white sugar 2-4 part, Sal 2-5 part, Capsicum annuum L. 2-8 part, Herba Apii graveolentis 10-15 part, spice 1-3 part, seasoning additive 2-8 part, monosodium glutamate 2-5 part, shreds grain by Radix Dauci Sativae, Bulbus Allii Cepae, Capsicum annuum L. and Herba Apii graveolentis; B) virgin oil is cooked preheating control at 120-130 DEG C, add Radix Dauci Sativae, sausage meat particle, Bulbus Allii Cepae, Capsicum annuum L. and Herba Apii graveolentis until frying, and add Fructus Lycopersici esculenti juice and modified food starch, 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, monosodium glutamate and white sugar and be uniformly mixed; D) when oil temperature drops to 65-75 DEG C, sterilizing seals fill.
2. a kind of sausage meat particle meaning powder beans according to claim 1, it is characterised in that: described spice includes Pericarpium Citri Reticulatae 5-8 part, Fructus Tsaoko 6-10 part, Radix Aucklandiae 3-5 part, Rhizoma Kaempferiae 4-7 part, Rhizoma Zingiberis 2-5 part by weight.
3. a kind of sausage meat particle meaning powder beans according to claim 1, it is characterised in that: described seasoning additive includes black pepper 6-9 part and cheese's powder 9-14 part by weight.
CN201510360243.0A 2015-06-26 2015-06-26 Pasta sauce with sausage cubes CN105614824A (en)

Priority Applications (1)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN106360635A (en) * 2016-08-29 2017-02-01 天津市红宝番茄制品有限公司 Spaghetti sauce and making method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102907658A (en) * 2012-10-08 2013-02-06 泰祥集团技术开发有限公司 Processing method of pork paste with mushroom
CN103844241A (en) * 2012-11-30 2014-06-11 陈其钢 Italian seasoning sauce and preparation method thereof
CN104187579A (en) * 2014-08-22 2014-12-10 仲恺农业工程学院 Sausage seasoning sauce and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102907658A (en) * 2012-10-08 2013-02-06 泰祥集团技术开发有限公司 Processing method of pork paste with mushroom
CN103844241A (en) * 2012-11-30 2014-06-11 陈其钢 Italian seasoning sauce and preparation method thereof
CN104187579A (en) * 2014-08-22 2014-12-10 仲恺农业工程学院 Sausage seasoning sauce and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN106360635A (en) * 2016-08-29 2017-02-01 天津市红宝番茄制品有限公司 Spaghetti sauce and making method thereof

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Application publication date: 20160601