CN106858550A - A kind of instant root-mustard tartar sauce of spicy type and preparation method thereof - Google Patents
A kind of instant root-mustard tartar sauce of spicy type and preparation method thereof Download PDFInfo
- Publication number
- CN106858550A CN106858550A CN201611213798.3A CN201611213798A CN106858550A CN 106858550 A CN106858550 A CN 106858550A CN 201611213798 A CN201611213798 A CN 201611213798A CN 106858550 A CN106858550 A CN 106858550A
- Authority
- CN
- China
- Prior art keywords
- parts
- mustard
- root
- powder
- instant
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to technical field of food deep processing, instant root-mustard tartar sauce of a kind of spicy type and preparation method thereof is disclosed, the instant root-mustard tartar sauce of spicy type is made up of the raw material of following parts by weight:30 40 parts of root-mustard, 35 45 parts of oil, broken 8 12 parts of pork, 25 parts of old ginger, 26 parts of garlic, 24 parts of chickens' extract, 24 parts of sugar, 59 parts of chilli powder, 12 parts of zanthoxylum powder, 12 parts of cumin powder, 25 parts of cooking wine, 26 parts of thick broad-bean sauce, 8 12 parts of onion parts, 12 parts of Chinese prickly ash, 12 parts of chilli, 12 parts of rosemary, 12 parts of thyme.Not only flavour is delicious for the instant root-mustard tartar sauce of spicy 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 spicy type and its system
Preparation Method.
Background technology:
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 spicy type, by with
The raw material composition of lower parts by weight:Root-mustard 30-40 parts, 35-45 parts of oil, pork is broken 8-12 parts, old ginger 2-5 parts, garlic 2-6
Part, chickens' extract 2-4 parts, 2-4 parts of sugar, chilli powder 5-9 parts, zanthoxylum powder 1-2 parts, cumin powder 1-2 parts, cooking wine 2-5 parts, thick broad-bean sauce 2-6
Part, onion parts 8-12 parts, Chinese prickly ash 1-2 parts, chilli 1-2 parts, rosemary 1-2 parts, thyme 1-2 parts.
Preferably, a kind of instant root-mustard tartar sauce of spicy type, is made up of the raw material of following parts by weight:Root-mustard 20
Part, 40 parts of oil, broken 10 parts of pork, 3 parts of old ginger, 4 parts of garlic, 3 parts of chickens' extract, 3 parts of sugar, 7 parts of chilli powder, 1 part of zanthoxylum powder, cumin powder
1 part, 3 parts of cooking wine, 4 parts of thick broad-bean sauce, 10 parts of onion parts, 1 part of Chinese prickly ash, 1 part of chilli, 1 part of rosemary, 1 part of thyme.
Each raw material of the invention is bought by the market, and described old ginger, garlic are respectively bruised ginger, garlic granule.
A kind of instant root-mustard tartar sauce production method of described spicy type, comprises the following steps:
(1) oil is poured into pot, 120-140 DEG C is heated 5-8 minutes, successively by onion parts, chilli, Chinese prickly ash, rosemary, hundred
In fragrant over oil treatment 3-5 minutes, pull out;
(2) add that pork is broken in the oil of heating, cooking wine, root-mustard, garlic, old ginger, 120-140 DEG C frying 5-8 minutes;
(3) oil temperature is adjusted to 100-120 DEG C, is separately added into chickens' extract, sugar, chilli powder, zanthoxylum powder, cumin powder, thick broad-bean sauce,
Frying 8-10 minutes, obtain final product the instant root-mustard tartar sauce of spicy type.
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, meets 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 spicy type, the instant root-mustard tartar sauce of spicy type is by following parts by weight
Raw material is constituted:30 parts of root-mustard, oil 35 parts, broken 8 parts of pork, 2 parts of old ginger, 2 parts of garlic, 2 parts of chickens' extract, sugar 2 parts, 5 parts of chilli powder,
1 part of zanthoxylum powder, 1 part of cumin powder, 2 parts of cooking wine, 2 parts of thick broad-bean sauce, 8 parts of onion parts, 1 part of Chinese prickly ash, 1 part of chilli, 1 part of rosemary, hundred
In fragrant 1 part.
A kind of production method of the instant root-mustard tartar sauce of spicy type, described production method is comprised the following steps:
(1) oil is poured into pot, 120 DEG C are heated 5 minutes, successively by onion parts, chilli, Chinese prickly ash, rosemary, thyme mistake
Oil processing 3 minutes, pulls out;
(2) add that pork is broken in the oil of heating, cooking wine, root-mustard, garlic, old ginger, 120 DEG C of fryings 5 minutes;
(3) oil temperature is adjusted to 100 DEG C, is separately added into chickens' extract, sugar, chilli powder, zanthoxylum powder, cumin powder, thick broad-bean sauce, frying
8 minutes, obtain final product the instant root-mustard tartar sauce of spicy type.
Embodiment 2
A kind of instant root-mustard tartar sauce of spicy type, is made up of the raw material of following parts by weight:20 parts of root-mustard, oil 40
Part, broken 10 parts of pork, 3 parts of old ginger, 4 parts of garlic, 3 parts of chickens' extract, 3 parts of sugar, 7 parts of chilli powder, 1 part of zanthoxylum powder, 1 part of cumin powder, material
3 parts of wine, 4 parts of thick broad-bean sauce, 10 parts of onion parts, 1 part of Chinese prickly ash, 1 part of chilli, 1 part of rosemary, 1 part of thyme.
A kind of production method of the instant root-mustard tartar sauce of spicy type, described production method is comprised the following steps:
(1) oil is poured into pot, 130 DEG C are heated 6 minutes, successively by onion parts, chilli, Chinese prickly ash, rosemary, thyme mistake
Oil processing 4 minutes, pulls out;
(2) add that pork is broken in the oil of heating, cooking wine, root-mustard, garlic, old ginger, 130 DEG C of fryings 6 minutes;
(3) oil temperature is adjusted to 130 DEG C, is separately added into chickens' extract, sugar, chilli powder, zanthoxylum powder, cumin powder, thick broad-bean sauce, frying
9 minutes, obtain final product the instant root-mustard tartar sauce of spicy type.
Embodiment 3
A kind of instant root-mustard tartar sauce of spicy type, is made up of the raw material of following parts by weight:40 parts of root-mustard, oil 45
Part, broken 12 parts of pork, 5 parts of old ginger, 6 parts of garlic, 4 parts of chicken, 4 parts of sugar, 9 parts of chilli powder, 2 parts of zanthoxylum powder, 2 parts of cumin powder, cooking wine 5
Part, 6 parts of thick broad-bean sauce, 12 parts of onion parts, 2 parts of Chinese prickly ash, 2 parts of chilli, 2 parts of rosemary, 2 parts of thyme.
A kind of production method of the instant root-mustard tartar sauce of spicy type, described production method is comprised the following steps:
(1) oil is poured into pot, 140 DEG C are heated 8 minutes, successively by onion parts, chilli, Chinese prickly ash, rosemary, thyme mistake
Oil processing 5 minutes, pulls out;
(2) add that pork is broken in the oil of heating, cooking wine, root-mustard, garlic, old ginger, 140 DEG C of fryings 8 minutes;
(3) oil temperature is adjusted to 120 DEG C, is separately added into chickens' extract, sugar, chilli powder, zanthoxylum powder, cumin powder, thick broad-bean sauce, frying
10 minutes, obtain final product the instant root-mustard tartar sauce of spicy type.
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 (4)
1. the instant root-mustard tartar sauce of a kind of spicy type, it is characterised in that:The instant root-mustard tartar sauce of spicy type is by following
The raw material composition of parts by weight:Root-mustard 30-40 parts, 35-45 parts of oil, pork it is broken 8-12 parts, old ginger 2-5 parts, garlic 2-6 parts,
Chickens' extract 2-4 parts, 2-4 parts of sugar, chilli powder 5-9 parts, zanthoxylum powder 1-2 parts, cumin powder 1-2 parts, cooking wine 2-5 parts, thick broad-bean sauce 2-6 parts,
Onion parts 8-12 parts, Chinese prickly ash 1-2 parts, chilli 1-2 parts, rosemary 1-2 parts, thyme 1-2 parts.
2. the instant root-mustard tartar sauce of a kind of spicy type according to claim 1, it is characterised in that:The spicy type is instant
Root-mustard tartar sauce is made up of the raw material of following parts by weight:It is 20 parts of root-mustard, 40 parts of oil, broken 10 parts of pork, 3 parts of old ginger, big
4 parts of garlic, 3 parts of chickens' extract, sugar 3 parts, 7 parts of chilli powder, 1 part of zanthoxylum powder, 1 part of cumin powder, 3 parts of cooking wine, 4 parts of thick broad-bean sauce, 10 parts of onion parts,
1 part of Chinese prickly ash, 1 part of chilli, 1 part of rosemary, 1 part of thyme.
3. the instant root-mustard tartar sauce of a kind of spicy type according to claim 1 and 2, it is characterised in that:Described old ginger,
Garlic is respectively bruised ginger, garlic granule.
4. the production method of the instant root-mustard tartar sauce of a kind of spicy type according to claim 1, it is characterised in that:It is described
Production method comprise the following steps:
(1) oil is poured into pot, 120-140 DEG C is heated 5-8 minutes, successively by onion parts, chilli, Chinese prickly ash, rosemary, thyme
Over oil treatment 3-5 minutes, pull out;
(2) add that pork is broken in the oil of heating, cooking wine, root-mustard, garlic, old ginger, 120-140 DEG C frying 5-8 minutes;
(3) oil temperature is adjusted to 100-120 DEG C, is separately added into chickens' extract, sugar, chilli powder, zanthoxylum powder, cumin powder, thick broad-bean sauce, frying
8-10 minutes, obtain final product the instant root-mustard tartar sauce of spicy type.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201611213798.3A CN106858550A (en) | 2016-12-23 | 2016-12-23 | A kind of instant root-mustard tartar sauce of spicy type and preparation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201611213798.3A CN106858550A (en) | 2016-12-23 | 2016-12-23 | A kind of instant root-mustard tartar sauce of spicy type and preparation method thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
CN106858550A true CN106858550A (en) | 2017-06-20 |
Family
ID=59163904
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201611213798.3A Pending CN106858550A (en) | 2016-12-23 | 2016-12-23 | A kind of instant root-mustard tartar sauce of spicy type and preparation method thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106858550A (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108450914A (en) * | 2018-04-04 | 2018-08-28 | 党宝刚 | Leaf mustard sauce and preparation method thereof |
CN110800954A (en) * | 2019-11-20 | 2020-02-18 | 杨秀梅 | Preparation method of organic spicy root mustard |
CN113768130A (en) * | 2021-07-30 | 2021-12-10 | 江苏美鑫食品科技有限公司 | Cumin sauce and preparation method thereof |
CN114868904A (en) * | 2022-06-15 | 2022-08-09 | 育生(厦门)生物科技有限公司 | Nutritional seasoning sauce and preparation method thereof |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102835644A (en) * | 2012-09-19 | 2012-12-26 | 宁夏宁杨清真食品有限公司 | Spicy hot sauce and preparation method of spicy hot sauce |
CN103564411A (en) * | 2013-10-28 | 2014-02-12 | 庄士旺 | Sauced beef flavor type beef hot sauce |
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 CN201611213798.3A patent/CN106858550A/en active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102835644A (en) * | 2012-09-19 | 2012-12-26 | 宁夏宁杨清真食品有限公司 | Spicy hot sauce and preparation method of spicy hot sauce |
CN103564411A (en) * | 2013-10-28 | 2014-02-12 | 庄士旺 | Sauced beef flavor type beef hot sauce |
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 (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108450914A (en) * | 2018-04-04 | 2018-08-28 | 党宝刚 | Leaf mustard sauce and preparation method thereof |
CN110800954A (en) * | 2019-11-20 | 2020-02-18 | 杨秀梅 | Preparation method of organic spicy root mustard |
CN113768130A (en) * | 2021-07-30 | 2021-12-10 | 江苏美鑫食品科技有限公司 | Cumin sauce and preparation method thereof |
CN114868904A (en) * | 2022-06-15 | 2022-08-09 | 育生(厦门)生物科技有限公司 | Nutritional seasoning sauce and preparation method thereof |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105455104A (en) | Chili sauce free from causing excessive internal heat and preparation method of chili sauce | |
CN102342488A (en) | Method for making hot pepper-pumpkin sauce | |
CN104013014A (en) | Processing technology for pot-stewed chicken | |
CN106858550A (en) | A kind of instant root-mustard tartar sauce of spicy type and preparation method thereof | |
CN103504207A (en) | Dumpling ingredient and producing method thereof | |
CN102550985A (en) | Fragrant spicy ivy mosses and making method thereof | |
CN109452603A (en) | Peppery fresh dew flavouring | |
CN105266135A (en) | Caviar and preparation method thereof | |
KR101450010B1 (en) | DDUGBOGGI sauce using traditional soy sauce and production method thereof | |
CN106722824A (en) | A kind of instant root-mustard tartar sauce of mushroom type and preparation method thereof | |
CN110973567A (en) | Composite seasoning sauce for stew pan and preparation method and application thereof | |
CN105559030A (en) | Dandelion chili sauce and preparation method thereof | |
CN103349268A (en) | Instant mushroom sauce bag of instant noodle | |
CN103519138A (en) | Spicy and hot yellow bean sauce | |
CN104839573A (en) | Pickled pepper-flavored soybean paste and making method thereof | |
CN106820079A (en) | Instant root-mustard tartar sauce of a kind of five odor types and preparation method thereof | |
KR101715837B1 (en) | A Hard-boiled Food Containing Mushroom and Chicken breast and A Method For Preparing Thereof | |
CN104068415A (en) | Preparation process of cured western duck | |
KR101958681B1 (en) | Making Method of Canned Spicy Roasted Oyster | |
CN105962306A (en) | Black pepper fruit sauce and preparation method thereof | |
CN106360508A (en) | Producing method of spicy cabbage | |
CN104997045A (en) | Fresh and tender mentha haplocalyx goose meat instant food and preparation method thereof | |
KR20210081961A (en) | Soybean paste sauce composition for rtc grilled fish and manufacturing method of rtc grilled fish using the same | |
CN110301586A (en) | A kind of nutritional beef face and preparation method thereof | |
CN110393283A (en) | The preparation method of beef soup condiment |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170620 |