CN106036774A - Chinese toon paste and making method thereof - Google Patents
Chinese toon paste and making method thereof Download PDFInfo
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- CN106036774A CN106036774A CN201610336619.9A CN201610336619A CN106036774A CN 106036774 A CN106036774 A CN 106036774A CN 201610336619 A CN201610336619 A CN 201610336619A CN 106036774 A CN106036774 A CN 106036774A
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Abstract
The invention relates to Chinese toon paste and a making method thereof. The Chinese toon paste is made from the following components in parts by weight: 20 parts of Chinese toon, 10-13 parts of rapeseed oil, 0.8-1.5 parts of tomato paste, 1.5-2 parts of chili paste, 2.24-3.36 parts of fermented soya bean paste, 2.1-2.8 parts of thick broad-bean sauce, 1.38-1.84 parts of soy sauce, 2.5 parts of fresh ginger, 2.5 parts of garlic, 0.5-0.8 part of chicken essence, 0.4-0.6 part of cumin powder, 0.15-0.3 part of vinegar, 0.3 part of oyster sauce, 0.2-0.4 part of salt and 0.3-0.5 part of white sugar. The making method of the Chinese toon paste comprises a series of steps of blending paste materials, performing stir frying, performing cooling and performing encapsulating. According to the Chinese toon paste and the making method thereof disclosed by the invention, the Chinese toon is used as a raw material and is matched with other paste materials, and the astringency of the Chinese toon is removed with the paste materials, so that the Chinese toon paste which is rich, fresh, fragrant, sweet and hot in taste is obtained. Besides, a method that the paste materials and the Chinese toon are matched and the matched matrials are stir-fried is adopted, so that the storage time of the obtained Chinese toon paste is long.
Description
Technical field
The present invention relates to Tonnae Sinensis beans, be specifically related to a kind of Tonnae Sinensis beans and preparation method thereof.
Background technology
Tonnae Sinensis has another name called Folium toonae sinensis, fragrant pile crown, bright red Ailanthus altissima, Chinese toon sky etc., and also troat Seedling in Anhui province.Root has two layers
Skin, also known as Cortex toonae sinensis radicis, originates in China, is distributed in the extensive area in north and south, the Changjiang river, for Meliaceae.Deciduous tree, dioecism, leaf
In even number winglike compound leaf, panicle, hermaphrodite flower white, fruit is oval capsule, and aliform seed, seed can be bred.Tree
Height is big, in addition to edible for bud of Ailanthus, is also the preferred seeds of afforestation.
Tonnae Sinensis is referred to as " vegetable on tree ", is the tender shoots of Chinese toon tree.Various dish can be made.It is the most nutritious, and
There is higher medical value.The abundant of nutrition is far above other vegetable.Tonnae Sinensis also known as white Chinese toon, have qi-restoratives tonifying YANG controlling nocturnal emission with astringent drugs, the kidney invigorating
Functions of nourishing hair and growing hair, anti-inflammation hemostasia pain relieving, circulation of qi promoting treating blood disorders stomach invigorating etc. act on.
The Tonnae Sinensis beans taste developed currently on the market is the most puckery, and mouthfeel is the lightest, and Consumer acceptance is the highest.
Summary of the invention
First purpose of the present invention is to provide a kind of Tonnae Sinensis beans, with Tonnae Sinensis as raw material, other sauce of combo, prepared
Tonnae Sinensis beans not only delicious taste but also health-nutrition, second object of the present invention is to provide the preparation side of a kind of Tonnae Sinensis beans
Method, the Tonnae Sinensis beans prepared by this method is delicious, in good taste, and stores duration.
First purpose of the present invention is implemented by following technical scheme: a kind of Tonnae Sinensis beans, including the component of following weight portion:
20 parts of Tonnae Sinensis, Oleum Brassicae campestris 10-13 part, tomato sauce 0.8-1.5 part, Fructus Capsici sauce 1.5-2 part, black bean sauce 2.24-3.36 part, broad bean paste
2.1-2.8 part, soy sauce 1.38-1.84 part, fresh ginger 2.5 parts, Bulbus Allii 2.5 parts, chicken essence 0.5-0.8 part, cumin powder 0.4-0.6 part, vinegar
0.15-0.3 part, oil consumption 0.3 part, salt 0.2-0.4 part, white sugar 0.3-0.5 part.
Second object of the present invention is implemented by following technical scheme: the preparation method of a kind of Tonnae Sinensis beans, including following step
Rapid:
1) component of following weight portion is weighed: 20 parts of Tonnae Sinensis, Oleum Brassicae campestris 10-13 part, tomato sauce 0.8-1.5 part, Fructus Capsici sauce 1.5-2
Part, black bean sauce 2.24-3.36 part, broad bean paste 2.1-2.8 part, soy sauce 1.38-1.84 part, fresh ginger 2.5 parts, Bulbus Allii 2.5 parts, chicken essence
0.5-0.8 part, cumin powder 0 .4-0.6 part, vinegar 0 .15-0.3 part, oil consumption 0.3 part, salt 0.2-0.4 part, white sugar 0.3-0.5 part；
2) Tonnae Sinensis described in step 1) is cleaned, rub broken；
3) sauce modulation: the tomato sauce described in step 1), Fructus Capsici sauce, black bean sauce, broad bean paste are placed in the first container mixing,
Stir, stand 10-15 minute, then the chicken essence described in step 1), cumin powder, salt, white sugar are placed in second container mixed
Close, stir, stand 10-15 minute, then the soy sauce described in step 1), vinegar, oil consumption are placed in the 3rd container mixing, stir
Mix uniformly, stand 5-10 minute；
4) raw material in first, second, third container in step 3) is placed in same container, stirs, stand 8-10 and divide
Clock；
5) Oleum Brassicae campestris described in step 1) is placed in pot, treats that oil temperature rises to 160 DEG C-180 DEG C, add the product of step 4),
Parch 10-15 minute adds step 2) in Tonnae Sinensis, parch 1-2 minute；Add the fresh ginger in step 1), Bulbus Allii parch 3-5
Minute, take the dish out of the pot, be cooled to less than 10 degree, encapsulation.
The method have technical effect that: the present invention is with Tonnae Sinensis as raw material, and by Tonnae Sinensis and other sauce combo, sauce is removed
The astringent taste of Tonnae Sinensis, obtains taste and enriches, fresh fragrant and sweet peppery Tonnae Sinensis beans.And the method using combo sauce and Tonnae Sinensis parch,
The Tonnae Sinensis beans arrived stores duration.
Detailed description of the invention
Describe technology and the feature of the present invention below by way of specific embodiment in detail, but these embodiments are not limited to
Protection scope of the present invention.
Embodiment one:
A kind of Tonnae Sinensis beans, including the component of following weight portion: 20 parts of Tonnae Sinensis, Oleum Brassicae campestris 10 parts, tomato sauce 0.8 part, Fructus Capsici sauce 1.5
Part, black bean sauce 2.24 parts, broad bean paste 2.1 parts, 1.38 parts of soy sauce, fresh ginger 2.5 parts, Bulbus Allii 2.5 parts, chicken essence 0.5 part, cumin powder 0.4
Part, vinegar 0.15 part, oil consumption 0.3 part, salt 0.2 part, white sugar 0.3 part.
The present embodiment spicy sauce taste enriches, fresh fragrant delicious, and 1000 groups of consumers are investigated by health-nutrition, favorable comment
Rate reaches more than 90%.
Embodiment two:
A kind of Tonnae Sinensis beans, including the component of following weight portion: 20 parts of Tonnae Sinensis, Oleum Brassicae campestris 11 parts, tomato sauce 1 part, Fructus Capsici sauce 1.8
Part, black bean sauce 3 parts, broad bean paste 2.5 parts, 1.5 parts of soy sauce, fresh ginger 2.5 parts, Bulbus Allii 2.5 parts, chicken essence 0.6 part, cumin powder 0.5 part, vinegar
0.2 part, oil consumption 0.3 part, salt 0.3 part, white sugar 0.4 part.
The present embodiment spicy sauce taste enriches, fresh fragrant delicious, and 1000 groups of consumers are investigated by health-nutrition, favorable comment
Rate reaches more than 90%.
Embodiment three:
A kind of Tonnae Sinensis beans, including the component of following weight portion: 20 parts of Tonnae Sinensis, Oleum Brassicae campestris 13 parts, tomato sauce 1.5 parts, Fructus Capsici sauce 2
Part, black bean sauce 3.36 parts, broad bean paste 2.8 parts, 1.84 parts of soy sauce, fresh ginger 2.5 parts, Bulbus Allii 2.5 parts, chicken essence 0.8 part, cumin powder 0.6
Part, vinegar 0.3 part, oil consumption 0.3 part, salt 0.4 part, white sugar 0.5 part.
The present embodiment spicy sauce taste enriches, fresh fragrant delicious, and 1000 groups of consumers are investigated by health-nutrition, favorable comment
Rate reaches more than 90%.
The preparation method of Tonnae Sinensis beans of the present invention, comprises the following steps:
1) component of following weight portion is weighed: 20 parts of Tonnae Sinensis, Oleum Brassicae campestris 10-13 part, tomato sauce 0.8-1.5 part, Fructus Capsici sauce 1.5-2
Part, black bean sauce 2.24-3.36 part, broad bean paste 2.1-2.8 part, soy sauce 1.38-1.84 part, fresh ginger 2.5 parts, Bulbus Allii 2.5 parts, chicken essence
0.5-0.8 part, cumin powder 0 .4-0.6 part, vinegar 0 .15-0.3 part, oil consumption 0.3 part, salt 0.2-0.4 part, white sugar 0.3-0.5 part；
2) Tonnae Sinensis described in step 1) is cleaned, rub broken；
3) sauce modulation: the tomato sauce described in step 1), Fructus Capsici sauce, black bean sauce, broad bean paste are placed in the first container mixing,
Stir, stand 10-15 minute, then the chicken essence described in step 1), cumin powder, salt, white sugar are placed in second container mixed
Close, stir, stand 10-15 minute, then the soy sauce described in step 1), vinegar, oil consumption are placed in the 3rd container mixing, stir
Mix uniformly, stand 5-10 minute；
4) raw material in first, second, third container in step 3) is placed in same container, stirs, stand 8-10 and divide
Clock；
5) Oleum Brassicae campestris described in step 1) is placed in pot, treats that oil temperature rises to 160 DEG C-180 DEG C, add the product of step 4),
Parch 10-15 minute adds step 2) in Tonnae Sinensis, parch 1-2 minute；Add the fresh ginger in step 1), Bulbus Allii parch 3-5
Minute, take the dish out of the pot, be cooled to less than 10 degree, encapsulation.
After 1 year 03 months, opening the Tonnae Sinensis beans of encapsulation, Tonnae Sinensis caramel pool as before, and is tasted delicious, in good taste.
Claims (2)
1. a Tonnae Sinensis beans, it is characterised in that include the component of following weight portion: 20 parts of Tonnae Sinensis, Oleum Brassicae campestris 10-13 part, Fructus Lycopersici esculenti
Beans 0.8-1.5 part, Fructus Capsici sauce 1.5-2 part, black bean sauce 2.24-3.36 part, broad bean paste 2.1-2.8 part, soy sauce 1.38-1.84 part,
Fresh ginger 2.5 parts, Bulbus Allii 2.5 parts, chicken essence 0.5-0.8 part, cumin powder 0 .4-0.6 part, vinegar 0 .15-0.3 part, oil consumption 0.3 part, salt
0.2-0.4 part, white sugar 0.3-0.5 part.
2. the preparation method of a Tonnae Sinensis beans, it is characterised in that comprise the following steps:
1) component of following weight portion is weighed: 20 parts of Tonnae Sinensis, Oleum Brassicae campestris 10-13 part, tomato sauce 0.8-1.5 part, Fructus Capsici sauce 1.5-2
Part, black bean sauce 2.24-3.36 part, broad bean paste 2.1-2.8 part, soy sauce 1.38-1.84 part, fresh ginger 2.5 parts, Bulbus Allii 2.5 parts, chicken essence
0.5-0.8 part, cumin powder 0 .4-0.6 part, vinegar 0 .15-0.3 part, oil consumption 0.3 part, salt 0.2-0.4 part, white sugar 0.3-0.5 part；
2) Tonnae Sinensis described in step 1) is cleaned, rub broken；
3) sauce modulation: the tomato sauce described in step 1), Fructus Capsici sauce, black bean sauce, broad bean paste are placed in the first container mixing,
Stir, stand 10-15 minute, then the chicken essence described in step 1), cumin powder, salt, white sugar are placed in second container mixed
Close, stir, stand 10-15 minute, then the soy sauce described in step 1), vinegar, oil consumption are placed in the 3rd container mixing, stir
Mix uniformly, stand 5-10 minute；
4) raw material in first, second, third container in step 3) is placed in same container, stirs, stand 8-10 and divide
Clock；
5) Oleum Brassicae campestris described in step 1) is placed in pot, treats that oil temperature rises to 160 DEG C-180 DEG C, add the product of step 4),
Parch 10-15 minute adds step 2) in Tonnae Sinensis, parch 1-2 minute；Add the fresh ginger in step 1), Bulbus Allii parch 3-5
Minute, take the dish out of the pot, be cooled to less than 10 degree, encapsulation.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610336619.9A CN106036774A (en) | 2016-05-20 | 2016-05-20 | Chinese toon paste and making method thereof |
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Cited By (5)
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| CN106974255A (en) * | 2016-11-29 | 2017-07-25 | 许昌学院 | A kind of Chinese toon sauce and preparation method thereof |
| CN109770332A (en) * | 2019-02-23 | 2019-05-21 | 太和县香椿种植专业合作社 | A kind of processing method maintaining Chinese toon dark reddish brown pool |
| CN111938133A (en) * | 2020-09-18 | 2020-11-17 | 洪江市百禾农业发展有限公司 | Preparation method of cedrela sinensis sauce |
| CN113995105A (en) * | 2021-11-05 | 2022-02-01 | 淄博远方有机食品有限公司 | Sauce cedrela sinensis processing technology |
| CN114601148A (en) * | 2022-03-31 | 2022-06-10 | 北京农业职业学院(中国共产党北京市委员会农村工作委员会党校) | Local flavor Chinese toon sauce and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106974255A (en) * | 2016-11-29 | 2017-07-25 | 许昌学院 | A kind of Chinese toon sauce and preparation method thereof |
| CN109770332A (en) * | 2019-02-23 | 2019-05-21 | 太和县香椿种植专业合作社 | A kind of processing method maintaining Chinese toon dark reddish brown pool |
| CN111938133A (en) * | 2020-09-18 | 2020-11-17 | 洪江市百禾农业发展有限公司 | Preparation method of cedrela sinensis sauce |
| CN113995105A (en) * | 2021-11-05 | 2022-02-01 | 淄博远方有机食品有限公司 | Sauce cedrela sinensis processing technology |
| CN114601148A (en) * | 2022-03-31 | 2022-06-10 | 北京农业职业学院(中国共产党北京市委员会农村工作委员会党校) | Local flavor Chinese toon sauce and preparation method thereof |
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Application publication date: 20161026 |