CN107242534A - Raspberry curry local flavor sauce - Google Patents
Raspberry curry local flavor sauce Download PDFInfo
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- CN107242534A CN107242534A CN201710669208.6A CN201710669208A CN107242534A CN 107242534 A CN107242534 A CN 107242534A CN 201710669208 A CN201710669208 A CN 201710669208A CN 107242534 A CN107242534 A CN 107242534A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A kind of curried local flavor sauce of raspberry, raspberry curry local flavor sauce includes the parts by weight of following raw material and raw material：3 parts~8 parts of potato, 0.3 part~0.8 part of capsicum paste, 0.7 part~1.3 parts of butter, 0.3 part~0.8 part of curry powder, 0.1 part~0.3 part of raspberry, 0.3 part~0.8 part of black pepper, 0.3 part~0.8 part of mustard meal, 17 parts~23 parts of water.The present invention is a kind of to mix special capsicum paste with curry powder, a kind of curried sauce for the new taste produced, raspberry soft is entered well in the present invention, so that the giving off a strong fragrance taste that only curried and potato is not combined in the curried sauce prepared, also raspberry is fragrant and sweet, is the curried new sauce that a kind of comparison is unique and mouthfeel is more aromatic, the taste of the present invention is liked by consumers in general deeply, and contain multiple nutritional components in raspberry, arranged in pairs or groups with potato, nutritive value is relatively good.
Description
Technical field：
The present invention relates to tartar sauce field of food, more particularly to a kind of curried local flavor sauce of raspberry.
Background technology：
Sauce, can be divided into cooking sauce, eat material folding or dip, and cooking sauce can be vegetable bonus point,
The bland home cooking of script is allowed to become more delicious, when cooking, if it is possible to be apt to plus use sauce, even kitchen is new
Hand, can also burn the good dish of a desk.Curry paste is a kind of convenient sauce for being used to cook, and culinary art is simple, is adapted to and rice
Meal is eaten together, well a kind of sauce arranged in pairs or groups with staple food, and taste is also more aromatic, deep to be liked by consumers in general, coffee
Curry sauce is mostly based on original flavor and fragrant and spicy curry sauce, in order to meet the taste bud demand of different consumers, new curry paste
Material has yet-to-be developed.
The content of the invention：
In view of this, it is necessary to provide a kind of raspberry curried local flavor sauce.
A kind of curried local flavor sauce of raspberry, raspberry curry local flavor sauce includes the parts by weight of following raw material and raw material：Ma Ling
3 parts~8 parts of potato, 0.3 part~0.8 part of capsicum paste, 0.7 part~1.3 parts of butter, 0.3 part~0.8 part of curry powder, 0.1 part of raspberry~
0.3 part, 0.3 part~0.8 part of black pepper, 0.3 part~0.8 part of mustard meal, 17 parts~23 parts of water.
It is preferred that, the preferable parts by weight of the raw material of raspberry curry local flavor sauce are：5 parts of potato, 0.5 part of capsicum paste is yellow
1 part of oil, 0.5 part of curry powder, 0.2 part of raspberry, 0.5 part of black pepper, 0.5 part of mustard meal, 20 parts of water.
It is preferred that, raspberry curry local flavor sauce is obtained by following steps:
Peeling potatoes section is cooked, saline sook is used after taking out, anti-oxidation stirs into pureed after cooling, stand-by；
0.05 part~0.08 part vegetable oil is poured into frying pot, then heats, 150 degrees Celsius~160 is reached etc. oil temperature
Degree Celsius, stop heating, treat that the oil temperature of vegetable oil in pot is cooled to 35 degrees Celsius~45 degrees Celsius, 17 parts are added into frying pot
~23 parts of water, then the potato of pureed is squeezed into pot and is boiled, be stirred to water and boil during boiling, then
0.3 part~0.8 part of 0.3 part~0.8 part of curry powder, 0.3 part~0.8 part of black pepper and mustard meal are sequentially added into pot, then
Boil, then added into pot 0.7 part of 0.1 part~0.3 part of the raspberry smashed, 0.3 part~0.8 part of capsicum paste and butter~
1.3 parts, then stirring is boiled to boiling, and is finally taken the dish out of the pot, cools down, is packed.
It is preferred that, capsicum paste is obtained by following steps：
Get the raw materials ready, by vegetable oil, thick broad-bean sauce, salt compounded of iodine, monosodium glutamate powder, white sugar ready for use, by shelled peanut with plant it is fried it is ripe simultaneously
Smash stand-by, it is stand-by that ginger, garlic, onion be cut into powder, capsicum, white pepper, galingal, kaempferia galamga, fennel, Chinese prickly ash are individually crushed and
Individually pack it is stand-by, by sesame ready for use；
Frying pot is heated, vegetable oil is poured into the frying pot of heating, oil temperature is heated to 230 degree Celsius~250 degree；
After oil temperature reaches, pour into thick broad-bean sauce and stir-fry, frying 3 minutes~5 minutes；
After thick broad-bean sauce frying 3 minutes~5 minutes, the onion cut is added into pot and continues to stir-fry, frying 12 minutes~15
Minute；
Ginger, garlic are added after onion frying is good into pot again to continue to stir-fry, frying 8 minutes~10 minutes；
Add after ginger, garlic frying 8 to 10 minutes, the shelled peanut frying smashed, frying 3 minutes to 5 points are added into pot
Clock；
After adding shelled peanut frying 3 to 5 minutes, the capsicum crushed is added into pot and continues frying, frying 2 minutes~3
Minute；
After adding capsicum frying 2 minutes~3 minutes, ready white pepper, galingal, kaempferia galamga, fennel are added into pot successively
Fragrant, Chinese prickly ash flour, sesame continues frying, frying 3 minutes~5 minutes；
Add white sugar frying 3 minutes~5 minutes；
After adding white sugar frying 3 minutes to 5 minutes, salt compounded of iodine, the frying of monosodium glutamate powder 3 minutes to 5 minutes is added；
After adding salt compounded of iodine frying 3 minutes to 5 minutes, prepared by capsicum paste completes, cooling, weight calculation, pack.
It is preferred that, the raw material of capsicum paste and the parts by weight of raw material are：25000~40000 parts of vegetable oil；Capsicum 900~
1500 parts；25000~30000 parts of thick broad-bean sauce；3500~4500 parts of salt compounded of iodine；700~800 parts of monosodium glutamate；900~1200 parts of white sugar；
2000~3000 parts of ginger；3000~4000 parts of garlic；1500~3000 parts of onion；1500~3000 parts of shelled peanut；White pepper 90~
150 parts；90~150 parts of galingal；100~200 parts of kaempferia galamga；100~200 parts of fennel；100~300 parts of Chinese prickly ash；Sesame 1000~
2000 parts.
It is preferred that, the preferably parts by weight of raw materials of capsicum paste is：30000 parts of vegetable oil, 1000 parts of capsicum, thick broad-bean sauce
29000 parts, 4000 parts of salt compounded of iodine, 750 parts of monosodium glutamate, 1000 parts of white sugar, 2500 parts of ginger, 3500 parts of garlic, 2000 parts of onion, shelled peanut
2000 parts, 100 parts of white pepper, 100 parts of galingal, 150 parts of kaempferia galamga, 150 parts of fennel, 200 parts of Chinese prickly ash, 1500 parts of sesame.
The present invention is a kind of a kind of curry paste for new taste that special capsicum paste is mixed with curry powder, is produced
In material, the present invention raspberry soft is entered well so that only curried and potato is combined in the curried sauce prepared
Giving off a strong fragrance taste, also raspberry it is fragrant and sweet, be the curried new sauce that a kind of comparison is unique and mouthfeel is more aromatic, taste of the invention
It is deep to be liked by consumers in general, and contain multiple nutritional components in raspberry, arranged in pairs or groups with potato, nutritive value is relatively good.
Embodiment：
The invention provides the preparation embodiment of the curried local flavor sauce of three kinds of raspberries.
Embodiment one, raspberry curry local flavor sauce is obtained by following steps:
Potato 3kg peeling sections are cooked, saline sook are used after taking out, anti-oxidation stirs into pureed after cooling, treated
With；
0.05 part~0.08 part vegetable oil is poured into frying pot, then heats, 150 degrees Celsius~160 is reached etc. oil temperature
Degree Celsius, stop heating, treat that the oil temperature of vegetable oil in pot is cooled to 35 degrees Celsius~45 degrees Celsius, 17 parts are added into frying pot
~23 parts of water, then the potato of pureed is squeezed into pot and is boiled, be stirred to water and boil during boiling, then
Curry powder 0.3kg, black pepper 0.3kg and mustard meal 0.3kg are sequentially added into pot, then boils, is then added into pot
Raspberry 0.1kg, capsicum paste 0.3kg and the butter 0.7kg smashed, then stirring is boiled to boiling, and is finally taken the dish out of the pot, cools down, is packed.
Embodiment two, raspberry curry local flavor sauce is obtained by following steps：
Potato 8kg peeling sections are cooked, saline sook are used after taking out, anti-oxidation stirs into pureed after cooling, treated
With；
0.05 part~0.08 part vegetable oil is poured into frying pot, then heats, 150 degrees Celsius~160 is reached etc. oil temperature
Degree Celsius, stop heating, treat that the oil temperature of vegetable oil in pot is cooled to 35 degrees Celsius~45 degrees Celsius, 23kg is added into frying pot
Water, then the potato of pureed is squeezed into pot and boiled, is stirred to water and boils during boiling, then into pot
Curry powder 0.8kg, black pepper 0.8kg and mustard meal 0.8kg are sequentially added, is then boiled, then adds what is smashed into pot
Raspberry 0.3kg, capsicum paste 0.8kg and butter 1.3kg, then stirring are boiled to boiling, and finally taken the dish out of the pot, cool down, are packed.
Embodiment three, raspberry curry local flavor sauce is obtained by following steps:
The section of 5kg peeling potatoes is cooked, saline sook is used after taking out, anti-oxidation stirs into pureed after cooling, treated
With；
0.05 part~0.08 part vegetable oil is poured into frying pot, then heats, 150 degrees Celsius~160 is reached etc. oil temperature
Degree Celsius, stop heating, treat that the oil temperature of vegetable oil in pot is cooled to 35 degrees Celsius~45 degrees Celsius, 20kg is added into frying pot
Water, then the potato of pureed is squeezed into pot and boiled, is stirred to water and boils during boiling, then into pot
Curry powder 0.5kg, black pepper 0.5kg and mustard meal 0.5kg are sequentially added, is then boiled, then adds what is smashed into pot
Raspberry 0.2kg, capsicum paste 0.5kg and butter 1kg, then stirring are boiled to boiling, and finally taken the dish out of the pot, cool down, are packed.
Capsicum paste used is obtained by following steps in above-mentioned three kinds of embodiments：
Get the raw materials ready, by vegetable oil, thick broad-bean sauce, salt compounded of iodine, monosodium glutamate powder, white sugar ready for use, by shelled peanut with plant it is fried it is ripe simultaneously
Smash stand-by, it is stand-by that ginger, garlic, onion be cut into powder, capsicum, white pepper, galingal, kaempferia galamga, fennel, Chinese prickly ash are individually crushed and
Individually pack it is stand-by, by sesame ready for use；
Frying pot is heated, vegetable oil is poured into the frying pot of heating, oil temperature is heated to 230 degree Celsius~250 degree；
After oil temperature reaches, pour into thick broad-bean sauce and stir-fry, frying 3 minutes~5 minutes；
After thick broad-bean sauce frying 3 minutes~5 minutes, the onion cut is added into pot and continues to stir-fry, frying 12 minutes~15
Minute；
Ginger, garlic are added after onion frying is good into pot again to continue to stir-fry, frying 8 minutes~10 minutes；
Add after ginger, garlic frying 8 to 10 minutes, the shelled peanut frying smashed, frying 3 minutes to 5 points are added into pot
Clock；
After adding shelled peanut frying 3 to 5 minutes, the capsicum crushed is added into pot and continues frying, frying 2 minutes~3
Minute；
After adding capsicum frying 2 minutes~3 minutes, ready white pepper, galingal, kaempferia galamga, fennel are added into pot successively
Fragrant, Chinese prickly ash flour, sesame continues frying, frying 3 minutes~5 minutes；
Add white sugar frying 3 minutes~5 minutes；
After adding white sugar frying 3 minutes to 5 minutes, salt compounded of iodine, the frying of monosodium glutamate powder 3 minutes to 5 minutes is added；
After adding salt compounded of iodine frying 3 minutes to 5 minutes, prepared by capsicum paste completes, cooling, weight calculation, pack.
The raw material of capsicum paste and the parts by weight of raw material are：25000~40000 parts of vegetable oil；900~1500 parts of capsicum；Beans
25000~30000 parts of valve sauce；3500~4500 parts of salt compounded of iodine；700~800 parts of monosodium glutamate；900~1200 parts of white sugar；Ginger 2000~
3000 parts；3000~4000 parts of garlic；1500~3000 parts of onion；1500~3000 parts of shelled peanut；90~150 parts of white pepper；It is good
90~150 parts of ginger；100~200 parts of kaempferia galamga；100~200 parts of fennel；100~300 parts of Chinese prickly ash；1000~2000 parts of sesame.
The preferably parts by weight of raw materials of capsicum paste is：30000 parts of vegetable oil, 1000 parts of capsicum, 29000 parts of thick broad-bean sauce, iodine
4000 parts of salt, 750 parts of monosodium glutamate, 1000 parts of white sugar, 2500 parts of ginger, 3500 parts of garlic, 2000 parts of onion, 2000 parts of shelled peanut, white Hu
100 parts of green pepper, 100 parts of galingal, 150 parts of kaempferia galamga, 150 parts of fennel, 200 parts of Chinese prickly ash, 1500 parts of sesame.
The curried flavouring-soy-sauce material mouth taste of raspberry that above-mentioned three kinds of embodiments of the present invention are provided combines raspberry, not only contains coffee
Curry and potato it is aromatic, also the fragrant and sweet of raspberry is, taste is fragrant and sweet peppery, and unique mouthfeel is liked by consumers in general deeply.And
The nutritive value of raspberry is very high, and raspberry is applied in curry paste, not only with the addition of to curry paste fragrant and sweet, also enriches curry paste
Nutrition.
Claims (6)
1. a kind of curried local flavor sauce of raspberry, it is characterised in that：Raspberry curry local flavor sauce includes the weight of following raw material and raw material
Measure part：3 parts~8 parts of potato, 0.3 part~0.8 part of capsicum paste, 0.7 part~1.3 parts of butter, 0.3 part~0.8 part of curry powder, tree
0.1 part~0.3 part of the certain kind of berries, 0.3 part~0.8 part of black pepper, 0.3 part~0.8 part of mustard meal, 17 parts~23 parts of water.
2. the curried local flavor sauce of raspberry as claimed in claim 1, it is characterised in that：The raw material of raspberry curry local flavor sauce compared with
Good parts by weight are：5 parts of potato, 0.5 part of capsicum paste, 1 part of butter, 0.5 part of curry powder, 0.2 part of raspberry, 0.5 part of black pepper, mustard
Last 0.5 part of powder, 20 parts of water.
3. the curried local flavor sauce of raspberry as claimed in claim 1, it is characterised in that：Raspberry curry local flavor sauce passes through following step
It is rapid to obtain:
Peeling potatoes section is cooked, saline sook is used after taking out, anti-oxidation stirs into pureed after cooling, stand-by；
0.05 part~0.08 part vegetable oil is poured into frying pot, then heats, reaches that 150 degrees Celsius~160 is Celsius etc. oil temperature
Degree, stops heating, treats that the oil temperature of vegetable oil in pot is cooled to 35 degrees Celsius~45 degrees Celsius, and 17 parts~23 are added into frying pot
The water of part, then the potato of pureed is squeezed into pot and is boiled, be stirred to water and boil during boiling, then to pot
In sequentially add 0.3 part~0.8 part of 0.3 part~0.8 part of curry powder, 0.3 part~0.8 part of black pepper and mustard meal, then boil,
Then 0.7 part~1.3 parts of 0.1 part~0.3 part of the raspberry smashed, 0.3 part~0.8 part of capsicum paste and butter are added into pot,
Then stirring is boiled to boiling, and is finally taken the dish out of the pot, cools down, is packed.
4. the curried local flavor sauce of raspberry as described in claim 1 or 2 or 3, it is characterised in that：Institute in raspberry curry local flavor sauce
Capsicum paste is obtained by following steps：
Get the raw materials ready, it is by vegetable oil, thick broad-bean sauce, salt compounded of iodine, monosodium glutamate powder, white sugar ready for use, shelled peanut is fried ripe and smash with plant
It is stand-by, ginger, garlic, onion are cut into powder stand-by, capsicum, white pepper, galingal, kaempferia galamga, fennel, Chinese prickly ash individually crushed and individually
Pack is stand-by, by sesame ready for use；
Frying pot is heated, vegetable oil is poured into the frying pot of heating, oil temperature is heated to 230 degree Celsius~250 degree；
After oil temperature reaches, pour into thick broad-bean sauce and stir-fry, frying 3 minutes~5 minutes；
After thick broad-bean sauce frying 3 minutes~5 minutes, the onion cut is added into pot and continues to stir-fry, frying 12 minutes~15 minutes；
Ginger, garlic are added after onion frying is good into pot again to continue to stir-fry, frying 8 minutes~10 minutes；
Add after ginger, garlic frying 8 to 10 minutes, the shelled peanut frying smashed, frying 3 minutes to 5 minutes are added into pot；
After adding shelled peanut frying 3 to 5 minutes, the capsicum crushed is added into pot and continues frying, frying 2 minutes~3 minutes；
After adding capsicum frying 2 minutes~3 minutes, ready white pepper, galingal, kaempferia galamga, fennel, flower are added into pot successively
Green pepper flour, sesame continues frying, frying 3 minutes~5 minutes；
Add white sugar frying 3 minutes~5 minutes；
After adding white sugar frying 3 minutes to 5 minutes, salt compounded of iodine, the frying of monosodium glutamate powder 3 minutes to 5 minutes is added；
After adding salt compounded of iodine frying 3 minutes to 5 minutes, prepared by capsicum paste completes, cooling, weight calculation, pack.
5. the curried local flavor sauce of raspberry as claimed in claim 4, it is characterised in that：The raw material of capsicum paste and the parts by weight of raw material
For：25000~40000 parts of vegetable oil；900~1500 parts of capsicum；25000~30000 parts of thick broad-bean sauce；Salt compounded of iodine 3500~4500
Part；700~800 parts of monosodium glutamate；900~1200 parts of white sugar；2000~3000 parts of ginger；3000~4000 parts of garlic；Onion 1500~
3000 parts；1500~3000 parts of shelled peanut；90~150 parts of white pepper；90~150 parts of galingal；100~200 parts of kaempferia galamga；Fennel
100~200 parts；100~300 parts of Chinese prickly ash；1000~2000 parts of sesame.
6. the curried local flavor sauce of raspberry as claimed in claim 4, it is characterised in that：The preferably parts by weight of raw materials of capsicum paste
For：30000 parts of vegetable oil, 1000 parts of capsicum, 29000 parts of thick broad-bean sauce, 4000 parts of salt compounded of iodine, 750 parts of monosodium glutamate, 1000 parts of white sugar, ginger
2500 parts, 3500 parts of garlic, 2000 parts of onion, 2000 parts of shelled peanut, 100 parts of white pepper, 100 parts of galingal, 150 parts of kaempferia galamga, fennel
150 parts, 200 parts of Chinese prickly ash, 1500 parts of sesame.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710669208.6A CN107242534A (en) | 2017-08-08 | 2017-08-08 | Raspberry curry local flavor sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710669208.6A CN107242534A (en) | 2017-08-08 | 2017-08-08 | Raspberry curry local flavor sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107242534A true CN107242534A (en) | 2017-10-13 |
Family
ID=60012069
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710669208.6A Pending CN107242534A (en) | 2017-08-08 | 2017-08-08 | Raspberry curry local flavor sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107242534A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112535259A (en) * | 2020-12-11 | 2021-03-23 | 四川省食品发酵工业研究设计院 | Mustard-flavored liquid thick broad-bean sauce and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1480065A (en) * | 2003-07-29 | 2004-03-10 | 健 卢 | Composite curry paste and its preparing method |
| CN101683129A (en) * | 2008-09-28 | 2010-03-31 | 赵协勇 | Method for manufacturing potato jam |
| CN102835646A (en) * | 2012-09-19 | 2012-12-26 | 宁夏宁杨清真食品有限公司 | Hot and spicy sauce and preparation method thereof |
| CN103907898A (en) * | 2013-11-18 | 2014-07-09 | 苏州厦都贸易有限公司 | Curry paste and preparation method thereof |
-
2017
- 2017-08-08 CN CN201710669208.6A patent/CN107242534A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1480065A (en) * | 2003-07-29 | 2004-03-10 | 健 卢 | Composite curry paste and its preparing method |
| CN101683129A (en) * | 2008-09-28 | 2010-03-31 | 赵协勇 | Method for manufacturing potato jam |
| CN102835646A (en) * | 2012-09-19 | 2012-12-26 | 宁夏宁杨清真食品有限公司 | Hot and spicy sauce and preparation method thereof |
| CN103907898A (en) * | 2013-11-18 | 2014-07-09 | 苏州厦都贸易有限公司 | Curry paste and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112535259A (en) * | 2020-12-11 | 2021-03-23 | 四川省食品发酵工业研究设计院 | Mustard-flavored liquid thick broad-bean sauce and preparation method thereof |
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