CN106174428A - A kind of manufacture method of sauce - Google Patents
A kind of manufacture method of sauce Download PDFInfo
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- CN106174428A CN106174428A CN201610621837.7A CN201610621837A CN106174428A CN 106174428 A CN106174428 A CN 106174428A CN 201610621837 A CN201610621837 A CN 201610621837A CN 106174428 A CN106174428 A CN 106174428A
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- gilb
- canf
- lloyd
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- albatrellus dispansus
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Abstract
The invention provides the manufacture method of a kind of sauce, raw material includes XIAOMIJIAO, Albatrellus dispansus (Lloyd) Canf. & Gilb., edible salt, soy sauce, Bulbus Allii, Pericarpium Zanthoxyli, manufacture method is: cleaned by the fresh Albatrellus dispansus (Lloyd) Canf. & Gilb. just plucked, and toasts 4 hours～6 hours under 150 degrees Celsius～250 degrees Celsius；The Albatrellus dispansus (Lloyd) Canf. & Gilb. of drying is put in clear water and soak 20 minutes～40 minutes, dice after maceration, dry up moisture with fan；XIAOMIJIAO and Bulbus Allii are minced, adds edible salt and Pericarpium Zanthoxyli, mix with the Albatrellus dispansus (Lloyd) Canf. & Gilb. diced, after stirring, put into jar；Add soy sauce until flooding mixture completely；Sealing jar, preserve and ferment at least 3 months, every 5 days of period～7 days supplement appropriate soy sauce in jar.The invention has the beneficial effects as follows: delicious flavour, appetite-stimulating indigestion-relieving, expelling wind and cold, cancer-resisting, looks improving and the skin nourishing, reduce blood pressure and cholesterol, manufacture method is easy, can long term storage, it is possible to large-scale production, can meet the demand of the marketization.
Description
Technical field
The present invention relates to food processing field, be specifically related to the manufacture method of a kind of sauce.
Background technology
Albatrellus dispansus (Lloyd) Canf. & Gilb. is a kind of rare famous and precious wild edible fungus, nutritious, containing 17 kinds of aminoacid, 11 kinds of mineral with
And trace element, delicious flavour.Albatrellus dispansus (Lloyd) Canf. & Gilb. fine and tender taste, fragrance is unique, is one of ten your name bacterium.Albatrellus dispansus (Lloyd) Canf. & Gilb. is regarded in history
For middle precious treasure, it it is one of the tribute of all the previous dynasties.This bacterium uncovered stockless, covers with one layer of very thin fine hair on thalline, in
Yellowish-brown, and have obvious black decorative pattern, shape such as Unguis Tigris, thus gain the name.Albatrellus dispansus (Lloyd) Canf. & Gilb. nutritive value and economic worth are the highest, time fresh
Having giving off a strong fragrance taste, drying rear fragrance is richer.
Albatrellus dispansus (Lloyd) Canf. & Gilb. also has anti-cancer, anticancer function.The traditional Chinese medical science is thought, the flat sweet in the mouth of Albatrellus dispansus (Lloyd) Canf. & Gilb., has wind-evil dispelling and cold-evil expelling, relaxing muscles and tendons to live
Blood, QI invigorating QI invigorating, control wind removing blood stasis, stomach function regulating relieving constipation etc. effect.The cholesterol level reduced in blood is had aobvious by edible Albatrellus dispansus (Lloyd) Canf. & Gilb.
The effect write.Modern medicine is thought, it can improve immune function of human body, is one of preferable health food.
Summary of the invention
It is an object of the invention to provide the manufacture method of a kind of sauce, to cater to the pursuit that more consumer suits one's taste,
A kind of delicious flavour, wholesome food is provided for consumer.
It is an object of the invention to be achieved through the following technical solutions: the manufacture method of a kind of sauce, raw material includes Semen setariae
Green pepper 800 parts～1200 parts, Albatrellus dispansus (Lloyd) Canf. & Gilb. 100 parts～300 parts, edible salt 10 parts～30 parts, 400 parts～600 parts of soy sauce, Bulbus Allii 100
Part～300 parts, 5 parts～15 parts of Pericarpium Zanthoxyli, manufacture method comprises the steps:
A. the fresh Albatrellus dispansus (Lloyd) Canf. & Gilb. just plucked is cleaned, utilize baking oven toast under 150 degrees Celsius～250 degrees Celsius 4 little
Time～6 hours；
B. the Albatrellus dispansus (Lloyd) Canf. & Gilb. of drying is put in clear water and soak 20 minutes～40 minutes, after maceration, Albatrellus dispansus (Lloyd) Canf. & Gilb. is diced, use wind
Fan dries up the moisture on Albatrellus dispansus (Lloyd) Canf. & Gilb. surface；
C. XIAOMIJIAO and Bulbus Allii are minced, add edible salt and Pericarpium Zanthoxyli, mix with the Albatrellus dispansus (Lloyd) Canf. & Gilb. diced, stir
After put into jar；
D. in jar, soy sauce is added to flooding completely by the mixture of previous step gained；
E. sealing jar, preserve and ferment at least 3 months, every 5 days of period～7 days supplement appropriate soy sauce in jar,
After fermentation expires, obtain sauce finished product.
XIAOMIJIAO, Bulbus Allii and Pericarpium Zanthoxyli are the spicy that a kind of sauce of the present invention adds fresh perfume (or spice).XIAOMIJIAO rich in
Vitamin C and carotene, proper amount of edible XIAOMIJIAO has good effect to treatment inappetence, dyspepsia, it is possible to dispel the wind
Cold expelling, its capsaicin contained is a kind of potential cancer-resisting substance, antioxidant, has prophylaxis of cancer, looks improving and the skin nourishing necessarily
Effect.Sulfur-containing compound and selenium-containing compound in Bulbus Allii have anti-inflammation, anti-curing oncoma and effect of cancer.Pericarpium Zanthoxyli has
There is the effect increasing appetite, reducing blood pressure.
Albatrellus dispansus (Lloyd) Canf. & Gilb. fine and tender taste, delicious flavour, fragrance is unique, has giving off a strong fragrance taste time fresh, and drying rear fragrance is richer.With XIAOMIJIAO
After mixing, the delicate flavour of Albatrellus dispansus (Lloyd) Canf. & Gilb. can be dissipated more fully, and edible taste is more preferable.By the fresh Albatrellus dispansus (Lloyd) Canf. & Gilb. just plucked 150
Degree Celsius～the high temperature of 250 degrees Celsius under persistently toast 4 hours～6 hours, can farthest retain Albatrellus dispansus (Lloyd) Canf. & Gilb.
Nutritional labeling, allows the fragrance of Albatrellus dispansus (Lloyd) Canf. & Gilb. self be dissipated more fully simultaneously.
It is sealed in jar fermentation after being mixed with other various raw materials by Albatrellus dispansus (Lloyd) Canf. & Gilb., substantial amounts of lactic acid in jar, will be generated
Bacterium, lactic acid bacteria can help digest, and the lactic acid that lactic acid bacteria fermentation produces has distinctive tart flavour, can play orectic effect,
It is simultaneously also beneficial to long storage time sauce of the present invention.
Currently preferred, raw material include above-mentioned XIAOMIJIAO 1000 parts, above-mentioned Albatrellus dispansus (Lloyd) Canf. & Gilb. 200 parts, above-mentioned edible salt 20 parts,
500 parts of above-mentioned soy sauce, 200 parts of above-mentioned Bulbus Allii, 10 parts of above-mentioned Pericarpium Zanthoxyli；In above-mentioned steps A, the fresh Albatrellus dispansus (Lloyd) Canf. & Gilb. just plucked is washed
Only, baking oven is utilized to toast at 200 degrees celsius 5 hours；In above-mentioned steps B, the Albatrellus dispansus (Lloyd) Canf. & Gilb. of drying is put in clear water and soak
30 minutes, after maceration, Albatrellus dispansus (Lloyd) Canf. & Gilb. is diced, dry up the moisture on Albatrellus dispansus (Lloyd) Canf. & Gilb. surface with fan；In above-mentioned steps E, seal jar, protect
Depositing 3 months and ferment, every 6 days of period supplemented appropriate soy sauce in jar, after fermentation expires, obtained sauce finished product.
Currently preferred, above-mentioned Albatrellus dispansus (Lloyd) Canf. & Gilb. is yellow Albatrellus dispansus (Lloyd) Canf. & Gilb..
The invention has the beneficial effects as follows: delicious flavour, aromatic flavor, appetite-stimulating indigestion-relieving, expelling wind and cold, have cancer-resisting,
Looks improving and the skin nourishing, reducing blood pressure and effect of cholesterol, manufacture method is easy, can long term storage, it is possible to accomplish scale production, can
Demand with the satisfied marketization.
Detailed description of the invention
The manufacture method of a kind of sauce of the present invention, raw material includes XIAOMIJIAO 800 parts～1200 parts, Albatrellus dispansus (Lloyd) Canf. & Gilb. 100
Part～300 parts, edible salt 10 parts～30 parts, 400 parts～600 parts of soy sauce, 100 parts～300 parts of Bulbus Allii, 5 parts～15 parts of Pericarpium Zanthoxyli, system
Comprise the steps: as method
A. the fresh Albatrellus dispansus (Lloyd) Canf. & Gilb. just plucked is cleaned, utilize baking oven toast under 150 degrees Celsius～250 degrees Celsius 4 little
Time～6 hours；
B. the Albatrellus dispansus (Lloyd) Canf. & Gilb. of drying is put in clear water and soak 20 minutes～40 minutes, after maceration, Albatrellus dispansus (Lloyd) Canf. & Gilb. is diced, use wind
Fan dries up the moisture on Albatrellus dispansus (Lloyd) Canf. & Gilb. surface；
C. XIAOMIJIAO and Bulbus Allii are minced, add edible salt and Pericarpium Zanthoxyli, mix with the Albatrellus dispansus (Lloyd) Canf. & Gilb. diced, stir
After put into jar；
D. in jar, soy sauce is added to flooding completely by the mixture of previous step gained；
E. sealing jar, preserve and ferment at least 3 months, every 5 days of period～7 days supplement appropriate soy sauce in jar,
After fermentation expires, obtain sauce finished product.
Embodiment 1
Raw material includes XIAOMIJIAO 1000 parts, Albatrellus dispansus (Lloyd) Canf. & Gilb. 200 parts, edible salt 20 parts, 500 parts of soy sauce, 200 parts of Bulbus Allii, Pericarpium Zanthoxyli
10 parts, manufacture method comprises the steps:
A. the fresh Albatrellus dispansus (Lloyd) Canf. & Gilb. just plucked is cleaned, utilize baking oven to toast at 200 degrees celsius 5 hours；
B. the Albatrellus dispansus (Lloyd) Canf. & Gilb. of drying is put in clear water and soak 30 minutes, after maceration, Albatrellus dispansus (Lloyd) Canf. & Gilb. is diced, dry up tiger with fan
The moisture on palm bacterium surface；
C. XIAOMIJIAO and Bulbus Allii are minced, add edible salt and Pericarpium Zanthoxyli, mix with the Albatrellus dispansus (Lloyd) Canf. & Gilb. diced, stir
After put into jar；
D. in jar, soy sauce is added to flooding completely by the mixture of previous step gained；
E. sealing jar, preserve and ferment for 3 months, every 6 days of period supplemented appropriate soy sauce in jar, and fermentation expires
After, obtain sauce finished product.
The present embodiment is highly preferred embodiment of the present invention, and through validation trial, the present embodiment the sauce prepared becomes
Product have reached optimal poised state between fragrance, mouthfeel, nutrient composition content and fabrication cycle, make aromatic flavor, mouthfeel
The advantages such as excellent, nutritious and fabrication cycle is short achieve optimized combined effect jointly.
Embodiment 2
Raw material includes XIAOMIJIAO 800 parts, Albatrellus dispansus (Lloyd) Canf. & Gilb. 100 parts, edible salt 10 parts, 400 parts of soy sauce, 100 parts of Bulbus Allii, Pericarpium Zanthoxyli 5
Part, manufacture method comprises the steps:
A. the fresh Albatrellus dispansus (Lloyd) Canf. & Gilb. just plucked is cleaned, utilize baking oven to toast at 200 degrees celsius 5 hours；
B. the Albatrellus dispansus (Lloyd) Canf. & Gilb. of drying is put in clear water and soak 30 minutes, after maceration, Albatrellus dispansus (Lloyd) Canf. & Gilb. is diced, dry up tiger with fan
The moisture on palm bacterium surface；
C. XIAOMIJIAO and Bulbus Allii are minced, add edible salt and Pericarpium Zanthoxyli, mix with the Albatrellus dispansus (Lloyd) Canf. & Gilb. diced, stir
After put into jar；
D. in jar, soy sauce is added to flooding completely by the mixture of previous step gained；
E. sealing jar, preserve and ferment for 4 months, every 5 days of period supplemented appropriate soy sauce in jar, and fermentation expires
After, obtain sauce finished product.
Embodiment 3
Raw material includes XIAOMIJIAO 900 parts, Albatrellus dispansus (Lloyd) Canf. & Gilb. 150 parts, edible salt 15 parts, 450 parts of soy sauce, 150 parts of Bulbus Allii, Pericarpium Zanthoxyli 8
Part, manufacture method comprises the steps:
A. the fresh Albatrellus dispansus (Lloyd) Canf. & Gilb. just plucked is cleaned, utilize baking oven to toast at 200 degrees celsius 5 hours；
B. the Albatrellus dispansus (Lloyd) Canf. & Gilb. of drying is put in clear water and soak 30 minutes, after maceration, Albatrellus dispansus (Lloyd) Canf. & Gilb. is diced, dry up tiger with fan
The moisture on palm bacterium surface；
C. XIAOMIJIAO and Bulbus Allii are minced, add edible salt and Pericarpium Zanthoxyli, mix with the Albatrellus dispansus (Lloyd) Canf. & Gilb. diced, stir
After put into jar；
D. in jar, soy sauce is added to flooding completely by the mixture of previous step gained；
E. sealing jar, preserve and ferment for 4 months, every 5 days of period supplemented appropriate soy sauce in jar, and fermentation expires
After, obtain sauce finished product.
Embodiment 4
Raw material includes XIAOMIJIAO 1100 parts, Albatrellus dispansus (Lloyd) Canf. & Gilb. 250 parts, edible salt 25 parts, 550 parts of soy sauce, 250 parts of Bulbus Allii, Pericarpium Zanthoxyli
12 parts, manufacture method comprises the steps:
A. the fresh Albatrellus dispansus (Lloyd) Canf. & Gilb. just plucked is cleaned, utilize baking oven to toast at 200 degrees celsius 5 hours；
B. the Albatrellus dispansus (Lloyd) Canf. & Gilb. of drying is put in clear water and soak 30 minutes, after maceration, Albatrellus dispansus (Lloyd) Canf. & Gilb. is diced, dry up tiger with fan
The moisture on palm bacterium surface；
C. XIAOMIJIAO and Bulbus Allii are minced, add edible salt and Pericarpium Zanthoxyli, mix with the Albatrellus dispansus (Lloyd) Canf. & Gilb. diced, stir
After put into jar；
D. in jar, soy sauce is added to flooding completely by the mixture of previous step gained；
E. sealing jar, preserve and ferment for 5 months, every 6 days of period supplemented appropriate soy sauce in jar, and fermentation expires
After, obtain sauce finished product.
Embodiment 5
Raw material includes XIAOMIJIAO 1200 parts, Albatrellus dispansus (Lloyd) Canf. & Gilb. 300 parts, edible salt 30 parts, 600 parts of soy sauce, 300 parts of Bulbus Allii, Pericarpium Zanthoxyli
15 parts, manufacture method comprises the steps:
A. the fresh Albatrellus dispansus (Lloyd) Canf. & Gilb. just plucked is cleaned, utilize baking oven to toast at 200 degrees celsius 5 hours；
B. the Albatrellus dispansus (Lloyd) Canf. & Gilb. of drying is put in clear water and soak 30 minutes, after maceration, Albatrellus dispansus (Lloyd) Canf. & Gilb. is diced, dry up tiger with fan
The moisture on palm bacterium surface；
C. XIAOMIJIAO and Bulbus Allii are minced, add edible salt and Pericarpium Zanthoxyli, mix with the Albatrellus dispansus (Lloyd) Canf. & Gilb. diced, stir
After put into jar；
D. in jar, soy sauce is added to flooding completely by the mixture of previous step gained；
E. sealing jar, preserve and ferment for 5 months, every 7 days of period supplemented appropriate soy sauce in jar, and fermentation expires
After, obtain sauce finished product.
Above-described embodiment is presently preferred embodiments of the present invention, is not the restriction to technical solution of the present invention, is not taking off
On the premise of spirit and scope of the invention, the present invention also has various changes and modifications, and these changes and improvements are regarded as
Fall in scope of the claimed invention.
Claims (3)
1. the manufacture method of a sauce, it is characterised in that: raw material include XIAOMIJIAO 800 parts～1200 parts, Albatrellus dispansus (Lloyd) Canf. & Gilb. 100 parts～
300 parts, edible salt 10 parts～30 parts, 400 parts～600 parts of soy sauce, 100 parts～300 parts of Bulbus Allii, 5 parts～15 parts of Pericarpium Zanthoxyli, making side
Method comprises the steps:
A. the fresh Albatrellus dispansus (Lloyd) Canf. & Gilb. just plucked is cleaned, utilize baking oven to toast 4 hours～6 under 150 degrees Celsius～250 degrees Celsius
Individual hour；
B. the Albatrellus dispansus (Lloyd) Canf. & Gilb. of drying is put in clear water and soak 20 minutes～40 minutes, after maceration, Albatrellus dispansus (Lloyd) Canf. & Gilb. is diced, blow with fan
The moisture on dry Albatrellus dispansus (Lloyd) Canf. & Gilb. surface；
C. XIAOMIJIAO and Bulbus Allii are minced, add edible salt and Pericarpium Zanthoxyli, mix with the Albatrellus dispansus (Lloyd) Canf. & Gilb. diced, put after stirring
Enter jar；
D. in jar, soy sauce is added to flooding completely by the mixture of previous step gained；
E. sealing jar, preserve and ferment at least 3 months, every 5 days of period～7 days supplement appropriate soy sauce, fermentation in jar
After Qi Maning, obtain sauce finished product.
The manufacture method of a kind of sauce the most according to claim 1, it is characterised in that: raw material includes described XIAOMIJIAO 1000
Part, described Albatrellus dispansus (Lloyd) Canf. & Gilb. 200 parts, described edible salt 20 parts, 500 parts of described soy sauce, 200 parts of described Bulbus Allii, 10 parts of described Pericarpium Zanthoxyli；
In described step A, the fresh Albatrellus dispansus (Lloyd) Canf. & Gilb. just plucked is cleaned, utilize baking oven to toast at 200 degrees celsius 5 hours；
In described step B, the Albatrellus dispansus (Lloyd) Canf. & Gilb. of drying is put in clear water and soak 30 minutes, after maceration, Albatrellus dispansus (Lloyd) Canf. & Gilb. is diced, use fan
Dry up the moisture on Albatrellus dispansus (Lloyd) Canf. & Gilb. surface；
In described step E, sealing jar, preserve and ferment for 3 months, every 6 days of period supplemented appropriate soy sauce, fermentation in jar
After Qi Maning, obtain sauce finished product.
The manufacture method of a kind of sauce the most according to claim 1, it is characterised in that: described Albatrellus dispansus (Lloyd) Canf. & Gilb. is yellow Albatrellus dispansus (Lloyd) Canf. & Gilb..
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610621837.7A CN106174428A (en) | 2016-08-02 | 2016-08-02 | A kind of manufacture method of sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610621837.7A CN106174428A (en) | 2016-08-02 | 2016-08-02 | A kind of manufacture method of sauce |
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| Publication Number | Publication Date |
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| CN106174428A true CN106174428A (en) | 2016-12-07 |
Family
ID=57498124
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610621837.7A Pending CN106174428A (en) | 2016-08-02 | 2016-08-02 | A kind of manufacture method of sauce |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936563A (en) * | 2018-06-26 | 2018-12-07 | 南华泰源商贸有限责任公司 | A kind of wild mushroom thick chilli sauce and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20080090077A (en) * | 2007-04-02 | 2008-10-08 | 이상하 | How to make sauces for cooking meat or fish with mushrooms |
| CN102067983A (en) * | 2009-11-19 | 2011-05-25 | 重庆市彭水县彭双科技有限公司 | Method for making mushroom sauce |
| CN102894346A (en) * | 2012-07-16 | 2013-01-30 | 大连盖世食品有限公司 | Yeasted edible fungus and pickling method |
| CN103535688A (en) * | 2013-10-20 | 2014-01-29 | 张路 | Processing method of tremellodon gelatinosum soy sauce |
-
2016
- 2016-08-02 CN CN201610621837.7A patent/CN106174428A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20080090077A (en) * | 2007-04-02 | 2008-10-08 | 이상하 | How to make sauces for cooking meat or fish with mushrooms |
| CN102067983A (en) * | 2009-11-19 | 2011-05-25 | 重庆市彭水县彭双科技有限公司 | Method for making mushroom sauce |
| CN102894346A (en) * | 2012-07-16 | 2013-01-30 | 大连盖世食品有限公司 | Yeasted edible fungus and pickling method |
| CN103535688A (en) * | 2013-10-20 | 2014-01-29 | 张路 | Processing method of tremellodon gelatinosum soy sauce |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936563A (en) * | 2018-06-26 | 2018-12-07 | 南华泰源商贸有限责任公司 | A kind of wild mushroom thick chilli sauce and preparation method thereof |
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Application publication date: 20161207 |
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