CN106974256A - A kind of spicy wheat sauce - Google Patents
A kind of spicy wheat sauce Download PDFInfo
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- CN106974256A CN106974256A CN201710108216.3A CN201710108216A CN106974256A CN 106974256 A CN106974256 A CN 106974256A CN 201710108216 A CN201710108216 A CN 201710108216A CN 106974256 A CN106974256 A CN 106974256A
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Abstract
It is specifically that, on a kind of spicy wheat sauce, meter by weight includes following components the present invention relates to field of food：30 40 parts of wheat flour, 15 25 parts of ground rice, 37 parts of zanthoxylum powder, 10 14 parts of pepper powder, 14 18 parts of walnut, 5 10 parts of peanut, 14 parts of garlic powder, 37 parts of old ginger, 13 parts of soy sauce, 24 parts of vinegar, 14 parts of sesame.Wheat sauce safety and sanitation prepared by the present invention, the harmful substances such as nitrite are not produced, without preservative edible safety, and the shelf-life is more than 1 year.
Description
Technical field
It is specifically on a kind of spicy wheat sauce the present invention relates to field of food.
Background technology
Sauce occupies critical role in the culinary art of people, peppery mainly including soy sauce, broad bean paste, sweet fermented flour sauce, broad bean chili sauce
Green pepper sauce, wheat sauce etc..Sauce is not only flavouring, also with abundant nutritive value and medical value.Nutritious, the protein of wheat
Content is higher, also abundant dietary fiber, vitamin and mineral element, and its nutritional ingredient overall target meets modern people couple
The requirement of nutrition.Wheat by zymotechnique be fabricated to good wind hide and the wheat sauce of nutritive value that enriches it is early oneself have document note
Carry.According to《Compendium of Materia Medica》Carry, this soil wheat sauce processed, also tool " except heat, stops dysphoria, kills hundred medicines and hot soup fiery poison.Kill all fishes, meat,
The effect of vegetables, gill fungus poison ".
Wheat sauce is a kind of distinctive good merchantable brand for making condiment of going with rice or bread in southwest, its taste than soy sauce more alcohol and, can sauced it is various
Meat and vegetables dish and Canton style roast pork, easily colouring and taste, are to drink food indispensable in kitchen.For a long time, the making of wheat sauce largely stops
Family spontaneous fermentation processing is stayed in, more salt is put into manufacturing process to prevent it from going bad, therefore the salt used is more
For salt made from earth containing a comparatively high percentage of sodium chloride, saline taste is heavier and influences mouthfeel.
The content of the invention
Wheat sauce prepared by the present invention is in good taste, long shelf-life, without adding preservative.
A kind of spicy wheat sauce, by weight meter include following components：30-40 parts of wheat flour, 15-25 parts of ground rice, Chinese prickly ash
3-7 parts of powder, 10-14 parts of pepper powder, 14-18 parts of walnut, 5-10 parts of peanut, 1-4 parts of garlic powder, 3-7 parts of old ginger, 1-3 parts of soy sauce,
2-4 parts of vinegar, 1-4 parts of sesame.
It is preferred that, the spicy wheat sauce, by weight meter include following components：35-40 parts of wheat flour, ground rice 20-25
Part, 5-7 parts of zanthoxylum powder, 10-12 parts of pepper powder, 14-16 parts of walnut, 5-7 parts of peanut, 1-3 parts of garlic powder, 5-7 parts of old ginger, soy sauce
2-3 parts, 2-3 parts of vinegar, 2-4 parts of sesame.
It is preferred that, the spicy wheat sauce, by weight meter include following components：38 parts of wheat flour, 24 parts of ground rice, Chinese prickly ash
6 parts of powder, 11 parts of pepper powder, 15 parts of walnut, 6 parts of peanut, 2 parts of garlic powder, 6 parts of old ginger, 2 parts of soy sauce, 3 parts of vinegar, 4 parts of sesame.
It is preferred that, the walnut, peanut are rice-shaped size, and eating mouth feel is more preferable.
Present invention also offers the preparation method of the spicy wheat sauce, by wheat flour, ground rice, walnut, peanut, garlic powder,
Old ginger, sesame after white wine frying with cold boiling water is added and surplus stock stirs, and ferment 20-30d, further takes out plus salt and water
Spicy wheat sauce is made.
White wine consumption is the 5-8wt% of frying raw material, and amount causes vinosity dense, and eating mouth feel is poor, can not effectively prevent very little
Rotten and Titian.
Beneficial effect of the present invention：
Wheat sauce safety and sanitation prepared by the present invention, the harmful substances such as nitrite are not produced, without preservative edible safety, are protected
The matter phase is more than 1 year.By can not only increase one fragrance after white wine frying raw material, killed while may also reach up anti-corrosion
Effect of bacterium, further lifts its anti-corrosion with garlic compatibility and guarantees the quality duration.
Embodiment
With reference to embodiment, the present invention is further described.
Embodiment 1
A kind of spicy wheat sauce, by weight meter include following components：30 parts of wheat flour, 15 parts of ground rice, 3 parts of zanthoxylum powder, pepper
10 parts of powder, 14 parts of walnut, 5 parts of peanut, 1 part of garlic powder, 3 parts of old ginger, 1 part of soy sauce, 2 parts of vinegar, 1 part of sesame.
Embodiment 2
A kind of spicy wheat sauce, by weight meter include following components：35 parts of wheat flour, 20 parts of ground rice, 5 parts of zanthoxylum powder, pepper
10 parts of powder, 16 parts of walnut, 5 parts of peanut, 1 part of garlic powder, 5 parts of old ginger, 2 parts of soy sauce, 2 parts of vinegar, 2 parts of sesame.
Embodiment 3
A kind of spicy wheat sauce, by weight meter include following components：40 parts of wheat flour, 25 parts of ground rice, 7 parts of zanthoxylum powder, pepper
14 parts of powder, 18 parts of walnut, 10 parts of peanut, 4 parts of garlic powder, 3 parts of old ginger, 1 part of soy sauce, 2 parts of vinegar, 1 part of sesame.
Embodiment 4
A kind of spicy wheat sauce, by weight meter include following components：38 parts of wheat flour, 24 parts of ground rice, 6 parts of zanthoxylum powder, pepper
11 parts of powder, 15 parts of walnut, 6 parts of peanut, 2 parts of garlic powder, 6 parts of old ginger, 2 parts of soy sauce, 3 parts of vinegar, 4 parts of sesame.
Although reference be made herein to invention has been described for explanatory embodiment of the invention, but above-described embodiment is only this
Invention preferably one of embodiment, embodiments of the present invention are simultaneously not restricted to the described embodiments, it should be appreciated that this area
Technical staff can be designed that a lot of other modification and embodiment, and these modifications and embodiment will fall in disclosure
Spirit and spirit within.
Claims (5)
1. a kind of spicy wheat sauce, it is characterised in that meter includes following components by weight：30-40 parts of wheat flour, ground rice 15-
25 parts, 3-7 parts of zanthoxylum powder, 10-14 parts of pepper powder, 14-18 parts of walnut, 5-10 parts of peanut, 1-4 parts of garlic powder, 3-7 parts of old ginger,
1-3 parts of soy sauce, 2-4 parts of vinegar, 1-4 parts of sesame.
2. spicy wheat sauce according to claim 1, it is characterised in that meter includes following components by weight：Wheat flour 35-
40 parts, 20-25 parts of ground rice, 5-7 parts of zanthoxylum powder, 10-12 parts of pepper powder, 14-16 parts of walnut, 5-7 parts of peanut, 1-3 parts of garlic powder,
5-7 parts of old ginger, 2-3 parts of soy sauce, 2-3 parts of vinegar, 2-4 parts of sesame.
3. spicy wheat sauce according to claim 1, it is characterised in that meter includes following components by weight：Wheat flour 38
Part, 24 parts of ground rice, 6 parts of zanthoxylum powder, 11 parts of pepper powder, 15 parts of walnut, 6 parts of peanut, 2 parts of garlic powder, 6 parts of old ginger, 2 parts of soy sauce,
3 parts of vinegar, 4 parts of sesame.
4. according to any spicy wheat sauce of claim 1-3, it is characterised in that：The walnut, peanut are rice-shaped size.
5. the preparation method of spicy wheat sauce as described in claim 1-3 is any, it is characterised in that：By wheat flour, ground rice, walnut,
Peanut, garlic powder, old ginger, sesame after white wine frying with cold boiling water is added and surplus stock stirs, and ferment 20-30d, then
Take out and add salt and water to be that spicy wheat sauce is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710108216.3A CN106974256A (en) | 2017-02-27 | 2017-02-27 | A kind of spicy wheat sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710108216.3A CN106974256A (en) | 2017-02-27 | 2017-02-27 | A kind of spicy wheat sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106974256A true CN106974256A (en) | 2017-07-25 |
Family
ID=59338156
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710108216.3A Withdrawn CN106974256A (en) | 2017-02-27 | 2017-02-27 | A kind of spicy wheat sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106974256A (en) |
-
2017
- 2017-02-27 CN CN201710108216.3A patent/CN106974256A/en not_active Withdrawn
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170725 |