CN107307386A - A kind of carrot sauce and preparation method thereof - Google Patents
A kind of carrot sauce and preparation method thereof Download PDFInfo
- Publication number
- CN107307386A CN107307386A CN201710610381.9A CN201710610381A CN107307386A CN 107307386 A CN107307386 A CN 107307386A CN 201710610381 A CN201710610381 A CN 201710610381A CN 107307386 A CN107307386 A CN 107307386A
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- carrot
- parts
- mutton
- sauce
- mashed
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- 235000002767 Daucus carota Nutrition 0.000 title claims abstract description 141
- 244000000626 Daucus carota Species 0.000 title claims abstract description 141
- 235000015067 sauces Nutrition 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 28
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims abstract description 21
- 235000013601 eggs Nutrition 0.000 claims abstract description 19
- 235000013336 milk Nutrition 0.000 claims abstract description 19
- 239000008267 milk Substances 0.000 claims abstract description 19
- 210000004080 milk Anatomy 0.000 claims abstract description 19
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- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 18
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 18
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 18
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 17
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000020379 cucumber juice Nutrition 0.000 claims abstract description 12
- 239000000944 linseed oil Substances 0.000 claims abstract description 11
- 235000021388 linseed oil Nutrition 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 9
- 244000241235 Citrullus lanatus Species 0.000 claims abstract 4
- 235000013527 bean curd Nutrition 0.000 claims description 32
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 31
- 244000003416 Asparagus officinalis Species 0.000 claims description 28
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 25
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 24
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 24
- 235000008397 ginger Nutrition 0.000 claims description 24
- 235000013575 mashed potatoes Nutrition 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 150000003839 salts Chemical class 0.000 claims description 17
- 235000012424 soybean oil Nutrition 0.000 claims description 17
- 239000003549 soybean oil Substances 0.000 claims description 17
- 150000001875 compounds Chemical class 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 13
- 235000013599 spices Nutrition 0.000 claims description 12
- 235000002566 Capsicum Nutrition 0.000 claims description 11
- 240000008574 Capsicum frutescens Species 0.000 claims description 11
- 206010033546 Pallor Diseases 0.000 claims description 11
- 239000001390 capsicum minimum Substances 0.000 claims description 11
- 239000003921 oil Substances 0.000 claims description 11
- 235000019198 oils Nutrition 0.000 claims description 11
- 244000105624 Arachis hypogaea Species 0.000 claims description 10
- 235000020232 peanut Nutrition 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 9
- 244000061456 Solanum tuberosum Species 0.000 claims description 8
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000010792 warming Methods 0.000 claims description 7
- 239000012266 salt solution Substances 0.000 claims description 6
- 244000000231 Sesamum indicum Species 0.000 claims description 4
- 241001494479 Pecora Species 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 240000002943 Elettaria cardamomum Species 0.000 claims description 2
- 235000004347 Perilla Nutrition 0.000 claims description 2
- 244000124853 Perilla frutescens Species 0.000 claims description 2
- 244000223014 Syzygium aromaticum Species 0.000 claims description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 2
- 235000005300 cardamomo Nutrition 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 3
- 244000273928 Zingiber officinale Species 0.000 claims 3
- 240000008067 Cucumis sativus Species 0.000 claims 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000004519 grease Substances 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 235000019606 astringent taste Nutrition 0.000 abstract description 2
- 235000021152 breakfast Nutrition 0.000 abstract description 2
- -1 carrotene Chemical class 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 230000000717 retained effect Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 21
- 241000207961 Sesamum Species 0.000 description 21
- 241000234314 Zingiber Species 0.000 description 21
- 241000219109 Citrullus Species 0.000 description 17
- 235000017060 Arachis glabrata Nutrition 0.000 description 8
- 235000010777 Arachis hypogaea Nutrition 0.000 description 8
- 235000018262 Arachis monticola Nutrition 0.000 description 8
- 240000006240 Linum usitatissimum Species 0.000 description 8
- 235000004431 Linum usitatissimum Nutrition 0.000 description 8
- 235000004426 flaxseed Nutrition 0.000 description 8
- 241000219112 Cucumis Species 0.000 description 6
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 6
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 3
- 241000234427 Asparagus Species 0.000 description 3
- 244000090207 Vigna sesquipedalis Species 0.000 description 3
- 235000005072 Vigna sesquipedalis Nutrition 0.000 description 3
- 235000021278 navy bean Nutrition 0.000 description 3
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- 244000060234 Gmelina philippensis Species 0.000 description 2
- 241000577951 Hydnum Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 229930003471 Vitamin B2 Natural products 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000009413 insulation Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 235000019164 vitamin B2 Nutrition 0.000 description 2
- 239000011716 vitamin B2 Substances 0.000 description 2
- 235000019737 Animal fat Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 206010058467 Lung neoplasm malignant Diseases 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 201000005202 lung cancer Diseases 0.000 description 1
- 208000020816 lung neoplasm Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000003563 vegetarian diet Nutrition 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 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 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
-
- 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
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Microbiology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The carrot sauce that the present invention is provided, using carrot and mutton as major ingredient, the liposoluble vitamin such as carrotene, VitAVitE in carrot, which is incorporated in the grease of mutton, make it that the nutriment in carrot is farthest utilized；Meanwhile, the nutritional ingredient added in milk, egg lifting carrot sauce, watermelon juice improves the delicate flavour, color and luster and sugariness of carrot sauce, and watermelon juice and Fresh Cucumber Juice neutralize the astringent taste of carrot together, lift the clean mouthfeel of carrot sauce；Hericium erinaceus, Chinese yam, the addition of pea and linseed oil cause the carrot sauce more nourishing the stomach produced, and are more suitable for breakfast assistant food；Various raw materials are combined, the carrot paste flavor produced, fresh, delicious food, and nutritious.Nutritional ingredient in the carrot sauce prepared using the method for the present invention, various raw materials is at utmost retained, and the taste of raw material is mutually merged, and is fully coordinated, is reached that mouthfeel is optimal.
Description
Technical field
The present invention relates to food processing field, a kind of carrot sauce and preparation method thereof is specifically related to.
Background technology
Carrot is not only rich in carrotene, also rich in the vitamins such as vitamin B1, vitamin B2, calcium, iron, phosphorus and mineral
Matter.It is often edible to strengthen the anti-cancer ability of human body because the vitamin B2 and folic acid in carrot have antitumaous effect, so
It is referred to as " vegetables of pre- anti-cancer ".One research of American scientist shows that lung cancer can be prevented by often eating carrot.In carrot
The nutritive value contained enriches very much.Hu Luozhong contains very many carrotene, and carrot vegetarian diet maintains health can not
With the nutriment lacked, protection eyesight can be played by often eating carrot, and skin care improves effect of immunity.
The effect that carrot reaches when ripe eat is best, and touches grease when culinary art, so
Optimal effect can be reached.Animal fat can improve the absorptivity of carrotene.It so can be only achieved the suction of best carrotene
Yield, allows effect of health care to reach most preferably.
Quickening with people to rhythm of life, the instant carrot food of instant nutrient is also increasingly by numerous people
Praise highly.
The content of the invention
In order to solve problem above, it is an object of the invention to provide a kind of carrot sauce.
It is a further object of the present invention to provide a kind of preparation method of carrot sauce.
According to the carrot sauce of the specific embodiment of the invention, include the component of following parts by weight：40-50 parts of mashed carrot,
10-15 parts of mutton fourth, 30-35 parts of soybean oil, 3-5 parts of linseed oil, 10-15 parts of mashed potatoes, 5-10 parts of pea, egg 5-10
Part, 3-5 parts of bean curd mud, 2-5 parts of Fresh Cucumber Juice, 1-3 parts of watermelon juice, 3-5 parts of Chinese yam, 2-3 parts of Hericium erinaceus, 3-5 parts of milk, sesame 3-
5 parts, 3-5 parts of edible salt, 2-3 parts of green onion, 5-10 parts of 1-2 parts of ginger and asparagus.
According to the carrot sauce of the specific embodiment of the invention, it is preferable that the carrot sauce also includes 2-4 parts of capsicum.
According to the carrot sauce of the specific embodiment of the invention, it is preferable that the carrot sauce also includes 1-3 parts of spices.
According to the carrot sauce of the specific embodiment of the invention, it is preferable that it is broken that the carrot sauce also includes 3-5 portions of peanuts.
According to the preparation method of the carrot sauce of the specific embodiment of the invention, comprise the following steps：
(1) raw material are handled：Carrot, potato and bean curd are fabricated to mashed carrot, mashed potatoes and bean curd mud respectively, by pea
Beans are cooked, and obtain ripe pea, asparagus is cooked, chopping, obtain asparagus broken；
(2) mashed carrot is handled：The milk, egg, watermelon juice and Huang are added in the mashed carrot obtained into step (1)
Melon juice, stirs, and obtains compound mashed carrot；
(3) mutton fourth is made：Mutton 5-15min is pickled with cooking wine, then blanching processing is cooked, cuts into mutton fourth；
(4) frying：Soybean oil is heated to 150-180 DEG C, green onion, ginger frying 3-6min is added, green onion, ginger is pulled out, oil temperature
90-120 DEG C is down to, the mutton fourth that then addition Chinese yam, Hericium erinaceus and step (3) are obtained, frying 5-10min is warming up to 135-
150 DEG C, add the compound mashed carrot that step (1) obtained mashed potatoes, bean curd mud, asparagus be broken and step (2) is obtained, frying
5-10min, temperature is down to less than 90 DEG C, adds the ripe pea obtained in linseed oil, sesame, edible salt and step (1), stirring
Frying 2-3min, cooling, that is, obtain the carrot sauce.
According to the preparation method of the carrot sauce of the specific embodiment of the invention, it is preferable that in step (1), carrot is steamed
It is ripe, it is put into the salt solution that mass fraction is 0.8-1.2% and protects color processing 5-15min, then smashes, obtain mashed carrot.
According to the preparation method of the carrot sauce of the specific embodiment of the invention, it is preferable that sesame before being added into,
90-120 DEG C of frying 5-8min.
According to the preparation method of the carrot sauce of the specific embodiment of the invention, it is preferable that in step (3), the blanching
Process is：The mutton cold water pickled is cooked, water temperature heating is incubated 3-5min to 50-60 DEG C.
According to the preparation method of the carrot sauce of the specific embodiment of the invention, it is preferable that in step (3), after blanching
Cloves that mutton pulverizes with binding up with gauze, fructus amomi, cardamom, purple perilla are together boiled, and are treated that mutton is cooked, are cut into mutton fourth.
According to the preparation method of the carrot sauce of the specific embodiment of the invention, it is preferable that in step (3), mutton fourth is side
A length of 0.3-0.5cm cube.
Beneficial effects of the present invention are：
1. the carrot sauce that the present invention is provided, nutritious, using carrot and mutton as major ingredient, carrotene in carrot,
The liposoluble vitamins such as VitAVitE, which are incorporated in the grease of mutton, causes the nutriment in carrot to obtain maximum journey
The utilization of degree；Meanwhile, add milk, egg lifting carrot sauce in nutritional ingredient, watermelon juice improve carrot sauce delicate flavour,
Color and luster and sugariness, watermelon juice and Fresh Cucumber Juice neutralize the astringent taste of carrot together, lift the clean mouthfeel of carrot sauce；Hericium erinaceus, mountain
Medicine, the addition of pea and linseed oil cause the carrot sauce more nourishing the stomach produced, and are more suitable for breakfast assistant food；Sesame and gold
The addition of pin mushroom adds the mouthfeel of carrot sauce so that the carrot sauce mouthfeel produced is fragrant, tough；Various raw materials are combined, system
The carrot paste flavor made, fresh, delicious food, and it is nutritious.
2. the present invention provides a kind of preparation method of carrot sauce, carrot, potato and bean curd are first fabricated to mud respectively, most
Nutriment in big degree reserved materials；The mutton fourth made using the present invention had both been full of nutrition and the delicate flavour of mutton, again
Eliminate the smell of mutton of mutton；Using the frying production method and the obtained carrot sauce of temperature of the present invention so that nutrition in various raw materials
Composition is at utmost retained so that the taste of various raw materials is mutually merged, and is fully coordinated, is reached that mouthfeel is optimal.
Embodiment
To make the object, technical solutions and advantages of the present invention clearer, technical scheme will be carried out below
Detailed description.Obviously, described embodiment is only a part of embodiment of the invention, rather than whole embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are resulting on the premise of creative work is not made to be owned
Other embodiment, belongs to the scope that the present invention is protected.
Embodiment 1
Carrot sauce includes the component of following parts by weight：Mashed carrot 400g, mutton fourth 100g, soybean oil 300g, linseed
Oily 30g, mashed potatoes 100g, pea 50g, egg 50g, bean curd mud 30g, Fresh Cucumber Juice 20g, watermelon juice 10g, Chinese yam 30g, Hericium erinaceus
20g, milk 30g, sesame 30g, edible salt 30g, green onion 20g, ginger 10g and asparagus 50g.
The preparation method of above-mentioned carrot sauce, comprises the following steps：
(1) raw material are handled：Carrot, potato and bean curd are fabricated to mashed carrot, mashed potatoes and bean curd mud respectively, by pea
Beans are cooked, and obtain ripe pea, and asparagus is cooked, shredded, and it is broken to obtain asparagus, by sesame in 90 DEG C of frying 8min；
(2) mashed carrot is handled：The milk, egg, watermelon juice and Huang are added in the mashed carrot obtained into step (1)
Melon juice, stirs, and obtains compound mashed carrot；
(3) mutton fourth is made：Mutton 5min is pickled with cooking wine, the mutton cold water pickled is cooked, water temperature heating to 50
DEG C, 5min is incubated, mutton is pulled out, changes water, blanching is crossed into mutton and is cooked, the cube mutton fourth that the length of side is 0.3cm is cut into；
(4) frying：Soybean oil is heated to 150 DEG C, green onion, ginger frying 6min is added, green onion, ginger is pulled out, oil temperature is down to 90
DEG C, the mutton fourth that then addition Chinese yam, Hericium erinaceus and step (3) are obtained, frying 10min is warming up to 135 DEG C, adds step (1)
The compound mashed carrot that obtained mashed potatoes, bean curd mud, asparagus be broken and step (2) is obtained, frying 10min, temperature is down to 90
DEG C, the ripe pea obtained in linseed oil, sesame, edible salt and step (1) is added, frying 2min is stirred, cooling obtains institute
State carrot sauce.
Embodiment 2
Carrot sauce includes the component of following parts by weight：Mashed carrot 500g, mutton fourth 150g, soybean oil 350g, linseed
Oily 50g, mashed potatoes 150g, pea 100g, egg 100g, bean curd mud 50g, Fresh Cucumber Juice 50g, watermelon juice 30g, Chinese yam 50g, hedgehog hydnum
Mushroom 30g, milk 50g, sesame 50g, edible salt 50g, green onion 30g, ginger 20g, asparagus 100g and capsicum 20g.
The preparation method of above-mentioned carrot sauce, comprises the following steps：
(1) raw material are handled：Potato and bean curd are made respectively, mashed potatoes and bean curd mud, carrot is cooked, matter is put into
Fraction is measured to protect color processing 15min in 0.8% salt solution, then smashes, obtains mashed carrot, pea is cooked, obtain ripe pea
Beans, asparagus is cooked, shredded, and it is broken to obtain asparagus, by sesame in 120 DEG C of frying 5min；
(2) mashed carrot is handled：The milk, egg, watermelon juice and Huang are added in the mashed carrot obtained into step (1)
Melon juice, stirs, and obtains compound mashed carrot；
(3) mutton fourth is made：Mutton 15min is pickled with cooking wine, the mutton cold water pickled is cooked, water temperature heating to 60
DEG C, 3min is incubated, mutton is pulled out, changes water, blanching is crossed into mutton and is cooked, the cube mutton fourth that the length of side is 0.5cm is cut into；
(4) frying：Soybean oil is heated to 180 DEG C, green onion, ginger frying 3min is added, green onion, ginger is pulled out, then added peppery
Green pepper frying 3min, oil temperature is down to 120 DEG C, the mutton fourth that then addition Chinese yam, Hericium erinaceus and step (3) are obtained, frying 10min,
It is warming up to 150 DEG C, adds the compound carrot that mashed potatoes, bean curd mud, asparagus that step (1) obtains be broken and step (2) is obtained
Mud, frying 5min, temperature is down to 80 DEG C, adds the ripe pea obtained in linseed oil, sesame, edible salt and step (1), stirring
Frying 3min, cooling, that is, obtain the carrot sauce.
Embodiment 3
Carrot sauce includes the component of following parts by weight：Mashed carrot 450g, mutton fourth 120g, soybean oil 320g, linseed
Oily 40g, mashed potatoes 120g, pea 80g, egg 80g, bean curd mud 40g, Fresh Cucumber Juice 40g, watermelon juice 20g, Chinese yam 40g, Hericium erinaceus
25g, milk 35g, sesame 40g, edible salt 40g, green onion 28g, ginger 15g, asparagus 80g, capsicum 40g and spice 30g.
The preparation method of above-mentioned carrot sauce, comprises the following steps：
(1) raw material are handled：Potato and bean curd are made respectively, mashed potatoes and bean curd mud, carrot is cooked, matter is put into
Fraction is measured to protect color processing 5min in 1.2% salt solution, then smashes, obtains mashed carrot, pea is cooked, obtain ripe pea,
Asparagus is cooked, shredded, it is broken to obtain asparagus, by sesame in 100 DEG C of frying 6min；
(2) mashed carrot is handled：The milk, egg, watermelon juice and Huang are added in the mashed carrot obtained into step (1)
Melon juice, stirs, and obtains compound mashed carrot；
(3) mutton fourth is made：Mutton 10min is pickled with cooking wine, the mutton cold water pickled is cooked, water temperature heating to 55
DEG C, 4min is incubated, mutton is pulled out, changes water, blanching is crossed into mutton and is cooked, the cube mutton fourth that the length of side is 0.4cm is cut into；
(4) frying：Soybean oil is heated to 160 DEG C, green onion, ginger is added and fries and spice 5min, by green onion, ginger and spice
Pull out, add capsicum frying 3.5min, oil temperature is down to 100 DEG C, the mutton that then addition Chinese yam, Hericium erinaceus and step (3) are obtained
Fourth, frying 8min is warming up to 140 DEG C, and mashed potatoes, bean curd mud, the asparagus that addition step (1) is obtained are broken and step (2) is obtained
Compound mashed carrot, frying 5min, temperature is down to 85 DEG C, adds what is obtained in linseed oil, sesame, edible salt and step (1)
Ripe pea, stirs frying 2.5min, and cooling obtains the carrot sauce.
Embodiment 4
Carrot sauce includes the component of following parts by weight：Mashed carrot 450g, mutton fourth 120g, soybean oil 320g, linseed
Oily 40g, mashed potatoes 120g, pea 80g, egg 80g, bean curd mud 40g, Fresh Cucumber Juice 40g, watermelon juice 20g, Chinese yam 40g, Hericium erinaceus
25g, milk 35g, sesame 40g, edible salt 40g, green onion 28g, ginger 15g, asparagus 80g, capsicum 25g, spice 10g and peanut are broken
30g。
The preparation method of above-mentioned carrot sauce, comprises the following steps：
(1) raw material are handled：Potato and bean curd are made respectively, mashed potatoes and bean curd mud, carrot is cooked, matter is put into
Fraction is measured to protect color processing 10min in 1% salt solution, then smashes, obtains mashed carrot, pea is cooked, obtain ripe pea,
Asparagus is cooked, shredded, it is broken to obtain asparagus, by sesame in 100 DEG C of frying 6min, the cool oil of shelled peanut is cooked, is fried to
90 DEG C of insulation frying 1min of oil temperature, cooling is smashed to pieces, obtains peanut broken；
(2) mashed carrot is handled：The milk, egg, watermelon juice and Huang are added in the mashed carrot obtained into step (1)
Melon juice, stirs, and obtains compound mashed carrot；
(3) mutton fourth is made：Mutton 10min is pickled with cooking wine, the mutton cold water pickled is cooked, water temperature heating to 55
DEG C, 4min is incubated, mutton is pulled out, changes water, blanching is crossed into mutton and is cooked, the cube mutton fourth that the length of side is 0.4cm is cut into；
(4) frying：Soybean oil is heated to 160 DEG C, green onion, ginger and spice frying 5min are added, by green onion, ginger and spice
Pull out, then add capsicum frying 5min, oil temperature is down to 100 DEG C, the sheep that then addition Chinese yam, Hericium erinaceus and step (3) are obtained
Meat cubelets, frying 8min is warming up to 140 DEG C, and mashed potatoes, bean curd mud, the asparagus that addition step (1) is obtained are broken and step (2) is obtained
The compound mashed carrot arrived, frying 5min, temperature is down to 85 DEG C, adds and is obtained in linseed oil, sesame, edible salt and step (1)
Ripe pea and peanut it is broken, stir frying 2.5min, cooling, that is, obtain the carrot sauce.
Embodiment 5
Carrot sauce includes the component of following parts by weight：Mashed carrot 450g, mutton fourth 120g, soybean oil 320g, linseed
Oily 40g, mashed potatoes 120g, pea 80g, egg 80g, bean curd mud 40g, Fresh Cucumber Juice 40g, watermelon juice 20g, Chinese yam 40g, Hericium erinaceus
25g, milk 35g, sesame 40g, edible salt 40g, green onion 28g, ginger 15g, asparagus 80g, capsicum 25g, spice 10g and peanut are broken
50g。
The preparation method of above-mentioned carrot sauce, comprises the following steps：
(1) raw material are handled：Potato and bean curd are made respectively, mashed potatoes and bean curd mud, carrot is cooked, matter is put into
Fraction is measured to protect color processing 10min in 1% salt solution, then smashes, obtains mashed carrot, pea is cooked, obtain ripe pea,
Asparagus is cooked, shredded, it is broken to obtain asparagus, by sesame in 100 DEG C of frying 6min, the cool oil of shelled peanut is cooked, is fried to
90 DEG C of insulation frying 1min of oil temperature, cooling is smashed to pieces, obtains peanut broken；
(2) mashed carrot is handled：The milk, egg, watermelon juice and Huang are added in the mashed carrot obtained into step (1)
Melon juice, stirs, and obtains compound mashed carrot；
(3) mutton fourth is made：Mutton 10min is pickled with cooking wine, the mutton cold water pickled is cooked, water temperature heating to 55
DEG C, 4min is incubated, mutton is pulled out, changes water, blanching is crossed into mutton and is cooked, the cube mutton fourth that the length of side is 0.4cm is cut into；
(4) frying：Soybean oil is heated to 160 DEG C, green onion, ginger and spice frying 5min are added, by green onion, ginger and spice
Pull out, then add capsicum frying 5min, oil temperature is down to 100 DEG C, the sheep that then addition Chinese yam, Hericium erinaceus and step (3) are obtained
Meat cubelets, frying 8min is warming up to 140 DEG C, and mashed potatoes, bean curd mud, the asparagus that addition step (1) is obtained are broken and step (2) is obtained
The compound mashed carrot arrived, frying 5min, temperature is down to 85 DEG C, adds and is obtained in linseed oil, sesame, edible salt and step (1)
Ripe pea and peanut it is broken, stir frying 2.5min, cooling, that is, obtain the carrot sauce.
Embodiment 6
Carrot sauce includes the component of following parts by weight：Mashed carrot 500g, mutton fourth 150g, soybean oil 350g, linseed
Oily 50g, mashed potatoes 150g, pea 100g, egg 100g, bean curd mud 50g, Fresh Cucumber Juice 50g, watermelon juice 30g, Chinese yam 50g, hedgehog hydnum
Mushroom 30g, milk 50g, sesame 50g, edible salt 50g, green onion 30g, ginger 20g and asparagus 10g.
Embodiment 7
Carrot sauce includes the component of following parts by weight：Mashed carrot 450g, mutton fourth 120g, soybean oil 320g, linseed
Oily 40g, mashed potatoes 120g, pea 80g, egg 80g, bean curd mud 40g, Fresh Cucumber Juice 40g, watermelon juice 20g, Chinese yam 40g, Hericium erinaceus
25g, milk 35g, sesame 40g, edible salt 40g, green onion 28g, ginger 15g, asparagus 80g and capsicum 40g.
Embodiment 8
Carrot sauce includes the component of following parts by weight：Mashed carrot 450g, mutton fourth 120g, soybean oil 320g, linseed
Oily 40g, mashed potatoes 120g, pea 80g, egg 80g, bean curd mud 40g, Fresh Cucumber Juice 40g, watermelon juice 20g, Chinese yam 40g, Hericium erinaceus
25g, milk 35g, sesame 40g, edible salt 40g, green onion 28g, ginger 15g, asparagus 80g, capsicum 25g and spice 10g.
The foregoing is only a specific embodiment of the invention, but protection scope of the present invention is not limited thereto, any
Those familiar with the art the invention discloses technical scope in, change or replacement can be readily occurred in, should all be contained
Cover within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. a kind of carrot sauce, it is characterised in that include the component of following parts by weight：40-50 parts of mashed carrot, mutton fourth 10-15
Part, 30-35 parts of soybean oil, 3-5 parts of linseed oil, 10-15 parts of mashed potatoes, 5-10 parts of pea, 5-10 parts of egg, bean curd mud 3-5
Part, 2-5 parts of Fresh Cucumber Juice, 1-3 parts of watermelon juice, 3-5 parts of Chinese yam, 2-3 parts of Hericium erinaceus, 3-5 parts of milk, 3-5 parts of sesame, edible salt 3-
5 parts, 2-3 parts of green onion, 5-10 parts of 1-2 parts of ginger and asparagus.
2. carrot sauce according to claim 1, it is characterised in that the carrot sauce also includes 2-4 parts of capsicum.
3. carrot sauce according to claim 2, it is characterised in that the carrot sauce also includes 1-3 parts of spices.
4. carrot sauce according to claim 3, it is characterised in that it is broken that the carrot sauce also includes 3-5 portions of peanuts.
5. make the method for the carrot sauce described in claim 1, it is characterised in that the described method comprises the following steps：
(1) raw material are handled：Carrot, potato and bean curd are fabricated to mashed carrot, mashed potatoes and bean curd mud respectively, pea is boiled
It is ripe, ripe pea is obtained, asparagus is cooked, shreds, obtains asparagus broken；
(2) mashed carrot is handled：The milk, egg, watermelon juice and cucumber are added in the mashed carrot obtained into step (1)
Juice, stirs, and obtains compound mashed carrot；
(3) mutton fourth is made：Mutton 5-15min is pickled with cooking wine, then blanching processing is cooked, cuts into mutton fourth；
(4) frying：Soybean oil is heated to 150-180 DEG C, green onion, ginger frying 3-6min is added, green onion, ginger is pulled out, oil temperature is down to
90-120 DEG C, the mutton fourth that then addition Chinese yam, Hericium erinaceus and step (3) are obtained, frying 5-10min is warming up to 135-150
DEG C, add the compound mashed carrot that step (1) obtained mashed potatoes, bean curd mud, asparagus be broken and step (2) is obtained, frying 5-
10min, temperature is down to less than 90 DEG C, adds the ripe pea obtained in linseed oil, sesame, edible salt and step (1), and stirring is fried
2-3min processed, cooling, that is, obtain the carrot sauce.
6. the method according to claim 5 for making carrot sauce, it is characterised in that in step (1), carrot is cooked,
It is put into the salt solution that mass fraction is 0.8-1.2% and protects color processing 5-15min, then smashes, obtain mashed carrot.
7. the method according to claim 5 for making carrot sauce, it is characterised in that sesame is before being added into, in 90-
120 DEG C of frying 5-8min.
8. the method according to claim 5 for making carrot sauce, it is characterised in that in step (3), the mistake of the blanching
Cheng Wei：The mutton cold water pickled is cooked, water temperature heating is incubated 3-5min to 50-60 DEG C.
9. the method according to claim 5 for making carrot sauce, it is characterised in that in step (3), by the sheep after blanching
Cloves that meat pulverizes with binding up with gauze, fructus amomi, cardamom, purple perilla are together boiled, and are treated that mutton is cooked, are cut into mutton fourth.
10. the method according to claim 5 for making carrot sauce, it is characterised in that in step (3), mutton fourth is the length of side
For 0.3-0.5cm cube.
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| CN110959838A (en) * | 2019-11-13 | 2020-04-07 | 河南师范大学 | Preparation method of carrot peanut butter |
| CN113068818A (en) * | 2021-04-14 | 2021-07-06 | 陕西兆信生物科技有限公司 | Chili pepper walnut fermented soybean sauce and preparation method thereof |
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Application publication date: 20171103 |