CN106722824A - A kind of instant root-mustard tartar sauce of mushroom type and preparation method thereof - Google Patents
A kind of instant root-mustard tartar sauce of mushroom type and preparation method thereof Download PDFInfo
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- CN106722824A CN106722824A CN201611215759.7A CN201611215759A CN106722824A CN 106722824 A CN106722824 A CN 106722824A CN 201611215759 A CN201611215759 A CN 201611215759A CN 106722824 A CN106722824 A CN 106722824A
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- Prior art keywords
- parts
- mustard
- root
- powder
- sauce
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- 241001475783 Brassica juncea subsp. napiformis Species 0.000 title claims abstract description 49
- 235000014700 Brassica juncea var napiformis Nutrition 0.000 title claims abstract description 49
- 235000015067 sauces Nutrition 0.000 title claims abstract description 44
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 40
- 208000006558 Dental Calculus Diseases 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 39
- 240000002234 Allium sativum Species 0.000 claims abstract description 17
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 17
- 235000004611 garlic Nutrition 0.000 claims abstract description 17
- 235000008397 ginger Nutrition 0.000 claims abstract description 17
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 13
- 241000287828 Gallus gallus Species 0.000 claims abstract description 13
- 244000068988 Glycine max Species 0.000 claims abstract description 13
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 13
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 13
- 240000006677 Vicia faba Species 0.000 claims abstract description 13
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 13
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 13
- 235000015277 pork Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 12
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 12
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 5
- 244000003416 Asparagus officinalis Species 0.000 claims description 2
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 2
- 244000252132 Pleurotus eryngii Species 0.000 claims description 2
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims description 2
- 239000008187 granular material Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 3
- 238000010923 batch production Methods 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 11
- 241000510672 Cuminum Species 0.000 description 8
- 230000000694 effects Effects 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 235000021393 food security Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000219198 Brassica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 244000178993 Brassica juncea Species 0.000 description 1
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to technical field of food deep processing, instant root-mustard tartar sauce of a kind of mushroom type and preparation method thereof is disclosed, the instant root-mustard tartar sauce of mushroom type is made up of the raw material of following weight portion：50 60 parts of root-mustard, 35 45 parts of oil, broken 8 12 parts of pork, 13 parts of old ginger, 26 parts of garlic, 12 parts of zanthoxylum powder, 20 35 parts of three mushroom, 26 parts of thick broad-bean sauce, 24 parts of chilli powder, 26 parts of fermented soya bean, 24 parts of sugar, 24 parts of chickens' extract, 12 parts of cumin powder.Not only flavour is delicious for the instant root-mustard tartar sauce of mushroom type prepared by the present invention, multiple tastes, and is of high nutritive value；Preparation method is simple, easily grasp, is adapted to the batch production of large-scale；For the deep processing and utilization of root-mustard provides a kind of effective way.
Description
Technical field
The present invention relates to technical field of food deep processing, and in particular to a kind of instant root-mustard tartar sauce of mushroom type and its system
Preparation Method.
Technical background：
Tartar sauce is the taste for coordinating varieties of food items, to meet the sauce shape flavouring of eater's requirement.In China, adjust
The history of taste sauce is of long standing and well established, and oneself has the history of thousands of years.Contain abundant carbohydrate, protein, fat in tartar sauce
And trace element, delicious flavour, nutritious, instant are the important seasonings in people's daily life, to improve appetite and
Promote healthy having certain effect.
With the improvement of people ' s living standards, requirement higher is proposed to tartar sauce, does not require nothing more than excellent in color, and
And require nutrition, health, convenience etc..It is various with spy the need for the flavouring of single raw material can not fully meet people's diet
The compound sauce based article of different local flavor and alimentary health-care function competitively comes out, and the exploitation of sauce products also has very big development empty
Between.
Root-mustard, scientific name " leaf mustard ", is root vegetables, and its quality is tight, moisture is few, fibrination, all has in China north and south
Cultivation, based on the ground such as Chongqing, Guangxi, Jiangsu, Liaoning, be it is a kind of rich in vitamin, trace element, carbohydrate, protein vegetable
Dish, but it has strong mustard pungent and slightly bitter, should not eat something rare, and typically makees cure foods and eats.Although cure foods preservation
Phase is long, local flavor is good, but its production cycle is long, there is the food security hidden danger of nitrous acid.New fresh root mustard is difficult consumption
And pickle the food security hidden danger of root-mustard and hinder the scale of root-mustard industry, development in pluralism.
The content of the invention：
For the deficiency above that prior art is present, the technical problems to be solved by the invention are：How root-mustard is provided
It is the tartar sauce of primary raw material, is worth with the processing and utilization for improving root-mustard.
To achieve the above object, the present invention is adopted the following technical scheme that：A kind of instant root-mustard tartar sauce of mushroom type, by with
The raw material composition of lower weight portion：Root-mustard 50-60 parts, 35-45 parts of oil, pork it is broken 8-12 parts, old ginger 1-3 parts, garlic 2-6 parts,
Zanthoxylum powder 1-2 parts, three mushroom 20-35 parts, thick broad-bean sauce 2-6 parts, chilli powder 2-4 parts, fermented soya bean 2-6 parts, 2-4 parts of sugar, chickens' extract 2-4 parts,
Cumin powder 1-2 parts.
As preferred：A kind of instant root-mustard tartar sauce of mushroom type is made up of the raw material of following weight portion：40 parts of root-mustard,
40 parts of oil, broken 10 parts of pork, 2 parts of old ginger, 3 parts of garlic, 1 part of zanthoxylum powder, 28 parts of three mushroom, 3 parts of thick broad-bean sauce, 2 parts of chilli powder, fermented soya bean
3 parts, sugar 2 parts, 2 parts of chickens' extract, 1 part of cumin powder.
Each raw material of the invention is bought by the market, is further characterized in that：Three described mushrooms are respectively by pleurotus eryngii, perfume (or spice)
Mushroom, asparagus press 1:1:1 ratio is constituted；Described old ginger, garlic are respectively bruised ginger, garlic granule.
The production method of the instant root-mustard tartar sauce of mushroom type, comprises the following steps：
(1) oil is poured into pot, 120-140 DEG C is heated 5-8 minutes, adds old ginger, garlic, frying 3-5 minutes；
(2) broken pork, thick broad-bean sauce, fermented soya bean, chilli powder, three mushrooms, 120-140 DEG C frying 5-8 points are added in the oil of heating
Clock；
(3) oil temperature is adjusted to 100-120 DEG C, is separately added into sugar, root-mustard, zanthoxylum powder, chickens' extract, cumin powder, frying 8-
10 minutes.
Compared with prior art, the present invention possesses advantages below and effect：
(1) it is nutritious, the existing root-mustard rich in electrolytes and minerals, the pig also rich in protein with fat
Meat, and with enhance immunity, anticancer, effect of weight reducing three mushrooms, meet demand of the modern people to healthy food；
(2) in the prior art, the raw material as cure foods more than root-mustard, but there is content of nitrite in cure foods
Problem long of high, production cycle, the present invention want raw material making tartar sauce based on new fresh root mustard, is that root-mustard processing and utilization is carried
A kind of new thinking is supplied, the comprehensive utilization ratio of root-mustard and the economic interests of root-mustard processing enterprise has been improve, to root-mustard
The lifting of economic worth is significant, and processing method of the present invention is simple, easy to operate, is adapted to large-scale batch production.
Specific embodiment：
The present invention is described in further detail with reference to embodiment：
Embodiment 1
A kind of instant root-mustard tartar sauce of mushroom type, is made up of the raw material of following weight portion：50 parts of root-mustard, oil 35 parts,
Broken 8 parts of pork, 1 part of old ginger, 2 parts of garlic, 1 part of zanthoxylum powder, 20 parts of three mushroom, 2 parts of thick broad-bean sauce, 2 parts of chilli powder, 2 parts of fermented soya bean, sugar 2
Part, 2 parts of chickens' extract, 1 part of cumin powder.
A kind of production method of the instant root-mustard tartar sauce of mushroom type, the production method is comprised the following steps：
(1) oil is poured into pot, 120 DEG C are heated 5 minutes, add old ginger, garlic, frying 3 minutes；
(2) add that pork is broken in the oil of heating, thick broad-bean sauce, fermented soya bean, chilli powder, three mushrooms, 120 DEG C of fryings 5 minutes；
(3) oil temperature is adjusted to 100 DEG C, is separately added into sugar, root-mustard, zanthoxylum powder, chickens' extract, cumin powder, frying 8 minutes.
Embodiment 2
A kind of instant root-mustard tartar sauce of mushroom type, is made up of the raw material of following weight portion：40 parts of root-mustard, oil 40 parts,
Broken 10 parts of pork, 2 parts of old ginger, 3 parts of garlic, 1 part of zanthoxylum powder, 28 parts of three mushroom, 3 parts of thick broad-bean sauce, 2 parts of chilli powder, 3 parts of fermented soya bean, sugar 2
Part, 2 parts of chickens' extract, 1 part of cumin powder.
A kind of production method of the instant root-mustard tartar sauce of mushroom type, the production method is comprised the following steps：
(1) oil is poured into pot, 130 DEG C are heated 6 minutes, add old ginger, garlic, frying 4 minutes；
(2) add that pork is broken in the oil of heating, thick broad-bean sauce, fermented soya bean, chilli powder, three mushrooms, 130 DEG C of fryings 6 minutes；
(3) oil temperature is adjusted to 110 DEG C, is separately added into sugar, root-mustard, zanthoxylum powder, chickens' extract, cumin powder, frying 9 minutes.
Embodiment 3
A kind of instant root-mustard tartar sauce of mushroom type, is made up of the raw material of following weight portion：60 parts of root-mustard, oil 45 parts,
Broken 12 parts of pork, 3 parts of old ginger, 6 parts of garlic, 2 parts of zanthoxylum powder, 35 parts of three mushroom, 6 parts of thick broad-bean sauce, 4 parts of chilli powder, 6 parts of fermented soya bean, sugar 4
Part, 4 parts of chickens' extract, 2 parts of cumin powder.
A kind of production method of the instant root-mustard tartar sauce of mushroom type, the production method is comprised the following steps：
(1) oil is poured into pot, 140 DEG C are heated 8 minutes, add old ginger, garlic, frying 5 minutes；
(2) add that pork is broken in the oil of heating, thick broad-bean sauce, fermented soya bean, chilli powder, three mushrooms, 140 DEG C of fryings 8 minutes；
(3) oil temperature is adjusted to 120 DEG C, is separately added into sugar, root-mustard, zanthoxylum powder, chickens' extract, cumin powder, frying 10 minutes.
Above example is only to illustrate technical scheme rather than limitation, although applicant is to case study on implementation of the present invention
It has been be described in detail that, but those skilled in the art modifies to technical scheme or replaces on an equal basis, without de-
From the objective and scope of technical solution of the present invention, all should cover in the middle of scope of the presently claimed invention.
Claims (5)
1. the instant root-mustard tartar sauce of a kind of mushroom type, it is characterised in that：The instant root-mustard tartar sauce of mushroom type is by following
The raw material composition of weight portion：Root-mustard 50-60 parts, 35-45 parts of oil, pork is broken 8-12 parts, old ginger 1-3 parts, garlic 2-6 parts, flower
1-2 parts of green pepper powder, three mushroom 20-35 parts, thick broad-bean sauce 2-6 parts, chilli powder 2-4 parts, fermented soya bean 2-6 parts, 2-4 parts of sugar, chickens' extract 2-4 parts, it is diligent
Right 1-2 parts of powder.
2. the instant root-mustard tartar sauce of a kind of mushroom type according to claim 1, it is characterised in that：The mushroom type is instant
Root-mustard tartar sauce is made up of the raw material of following weight portion：40 parts of root-mustard, 40 parts of oil, broken 10 parts of pork, 2 parts of old ginger, garlic 3
Part, 1 part of zanthoxylum powder, 28 parts of three mushroom, 3 parts of thick broad-bean sauce, 2 parts of chilli powder, 3 parts of fermented soya bean, 2 parts of sugar, 2 parts of chickens' extract, 1 part of cumin powder.
3. the instant root-mustard tartar sauce of a kind of mushroom type according to claim 1 and 2, it is characterised in that：Three described mushrooms
Respectively by pleurotus eryngii, mushroom, asparagus in mass ratio 1:1:1 ratio is constituted.
4. the instant root-mustard tartar sauce of a kind of mushroom type according to claim 1 and 2, it is characterised in that：Described old ginger,
Garlic is respectively bruised ginger, garlic granule.
5. the production method of the instant root-mustard tartar sauce of a kind of mushroom type according to claim 1, it is characterised in that：It is described
Production method is comprised the following steps：
(1) oil is poured into pot, 120-140 DEG C is heated 5-8 minutes, adds old ginger, garlic, frying 3-5 minutes；
(2) add that pork is broken in the oil of heating, thick broad-bean sauce, fermented soya bean, chilli powder, three mushrooms, 120-140 DEG C frying 5-8 minutes；
(3) oil temperature is adjusted to 100-120 DEG C, is separately added into sugar, root-mustard, zanthoxylum powder, chickens' extract, cumin powder, frying 8-10 points
Clock.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611215759.7A CN106722824A (en) | 2016-12-23 | 2016-12-23 | A kind of instant root-mustard tartar sauce of mushroom type and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611215759.7A CN106722824A (en) | 2016-12-23 | 2016-12-23 | A kind of instant root-mustard tartar sauce of mushroom type and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722824A true CN106722824A (en) | 2017-05-31 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611215759.7A Pending CN106722824A (en) | 2016-12-23 | 2016-12-23 | A kind of instant root-mustard tartar sauce of mushroom type and preparation method thereof |
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| Country | Link |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108208757A (en) * | 2018-02-05 | 2018-06-29 | 党宝刚 | Leaf mustard meat pulp and preparation method thereof |
| CN108208724A (en) * | 2018-01-31 | 2018-06-29 | 贵州万源食品有限公司 | One kind mixes meal vegetables condiment and its processing method |
| CN108450914A (en) * | 2018-04-04 | 2018-08-28 | 党宝刚 | Leaf mustard sauce and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564411A (en) * | 2013-10-28 | 2014-02-12 | 庄士旺 | Sauced beef flavor type beef hot sauce |
| CN105211845A (en) * | 2015-09-29 | 2016-01-06 | 重庆市汀来绿色食品开发有限公司 | A kind of mushroom sauce processing method |
| CN105361122A (en) * | 2015-12-14 | 2016-03-02 | 四川旅游学院 | Roast meat seasoning sauce and preparation method thereof |
| CN105725166A (en) * | 2016-03-10 | 2016-07-06 | 李柄言 | Magnetized healthcare rutabaga sauce and production method thereof |
-
2016
- 2016-12-23 CN CN201611215759.7A patent/CN106722824A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564411A (en) * | 2013-10-28 | 2014-02-12 | 庄士旺 | Sauced beef flavor type beef hot sauce |
| CN105211845A (en) * | 2015-09-29 | 2016-01-06 | 重庆市汀来绿色食品开发有限公司 | A kind of mushroom sauce processing method |
| CN105361122A (en) * | 2015-12-14 | 2016-03-02 | 四川旅游学院 | Roast meat seasoning sauce and preparation method thereof |
| CN105725166A (en) * | 2016-03-10 | 2016-07-06 | 李柄言 | Magnetized healthcare rutabaga sauce and production method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108208724A (en) * | 2018-01-31 | 2018-06-29 | 贵州万源食品有限公司 | One kind mixes meal vegetables condiment and its processing method |
| CN108208757A (en) * | 2018-02-05 | 2018-06-29 | 党宝刚 | Leaf mustard meat pulp and preparation method thereof |
| CN108450914A (en) * | 2018-04-04 | 2018-08-28 | 党宝刚 | Leaf mustard sauce and preparation method thereof |
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| PB01 | Publication | ||
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Application publication date: 20170531 |