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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- 235000015067 sauces Nutrition 0.000 title claims abstract description 53
- 235000011034 Rubus glaucus Nutrition 0.000 title claims abstract description 43
- 235000009122 Rubus idaeus Nutrition 0.000 title claims abstract description 43
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 25
- 235000019634 flavors Nutrition 0.000 title claims abstract description 25
- 235000021438 curry Nutrition 0.000 title claims abstract description 22
- 244000235659 Rubus idaeus Species 0.000 title claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 39
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 39
- 240000007651 Rubus glaucus Species 0.000 claims abstract description 37
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 36
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 21
- 244000203593 Piper nigrum Species 0.000 claims abstract description 21
- 235000013614 black pepper Nutrition 0.000 claims abstract description 21
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 20
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000019503 curry powder Nutrition 0.000 claims abstract description 12
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000012054 meals Nutrition 0.000 claims abstract description 10
- 235000014121 butter Nutrition 0.000 claims abstract description 9
- 244000056139 Brassica cretica Species 0.000 claims abstract description 8
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 8
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract description 8
- 235000010460 mustard Nutrition 0.000 claims abstract description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 22
- 239000008158 vegetable oil Substances 0.000 claims description 22
- 239000003921 oil Substances 0.000 claims description 17
- 235000019198 oils Nutrition 0.000 claims description 17
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 16
- 235000008397 ginger Nutrition 0.000 claims description 16
- 241000234282 Allium Species 0.000 claims description 15
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 15
- 240000002234 Allium sativum Species 0.000 claims description 15
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 15
- 244000105624 Arachis hypogaea Species 0.000 claims description 15
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 15
- 235000018262 Arachis monticola Nutrition 0.000 claims description 15
- 229930006000 Sucrose Natural products 0.000 claims description 15
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 15
- 235000004611 garlic Nutrition 0.000 claims description 15
- 235000020232 peanut Nutrition 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 15
- 235000010749 Vicia faba Nutrition 0.000 claims description 14
- 240000006677 Vicia faba Species 0.000 claims description 14
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 14
- 240000006927 Foeniculum vulgare Species 0.000 claims description 12
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 12
- 244000062250 Kaempferia rotunda Species 0.000 claims description 12
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 12
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 12
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 12
- 239000004223 monosodium glutamate Substances 0.000 claims description 12
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 11
- 239000001931 piper nigrum l. white Substances 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 244000273928 Zingiber officinale Species 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 claims description 8
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 7
- 229910052740 iodine Inorganic materials 0.000 claims description 7
- 239000011630 iodine Substances 0.000 claims description 7
- 244000000231 Sesamum indicum Species 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 230000003064 anti-oxidating effect Effects 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 241000208293 Capsicum Species 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 235000012015 potatoes Nutrition 0.000 claims description 3
- 244000180419 Brassica nigra Species 0.000 claims description 2
- 235000011291 Brassica nigra Nutrition 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 2
- 235000021028 berry Nutrition 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 125000003118 aryl group Chemical group 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 235000012041 food component Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 8
- 241000207961 Sesamum Species 0.000 description 7
- 238000010411 cooking Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 2
- 208000006558 Dental Calculus Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000021013 raspberries Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 |
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| CN201710669208.6A Pending CN107242534A (en) | 2017-08-08 | 2017-08-08 | Raspberry curry local flavor sauce |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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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| 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 |
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| 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 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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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