CN107411033A - A kind of manufacture craft of pure natural frying Titian - Google Patents
A kind of manufacture craft of pure natural frying Titian Download PDFInfo
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- CN107411033A CN107411033A CN201710319156.XA CN201710319156A CN107411033A CN 107411033 A CN107411033 A CN 107411033A CN 201710319156 A CN201710319156 A CN 201710319156A CN 107411033 A CN107411033 A CN 107411033A
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Abstract
The invention discloses a kind of manufacture craft of pure natural frying Titian, it is characterised in that material requested is mixed in following ratio：Salad oil 500g, garlic 15g, shallot 80g, red rice green pepper 100g, Hangzhou chili 100g, beauty green pepper 50g, pleurotus eryngii 175g, mushroom 130g, dry green pepper 20g, thick chilli powder 20g, fresh soy sauce 80g, make wine 5g, sesame 15g, hoisin sauce 210g, sugared 40g, salt 1g.The present invention is dehydrated by using frying+and antiseptic carries out later stage quality guarantee and preservation, retain the additives such as the no added preservative of health；Material therefor is all that selected natural food materials make, and to prevent that after our cuttings of mouthfeel impurity sense secondary sieving can be carried out, weeds out unnecessary capsicum skin and chilli seed, makes mouthfeel more tender more mellow；And monosodium glutamate chickens' extract is replaced using sugar, and make thick chilli sauce more delicious, it is more healthy；In thick chilli sauce making using hoisin sauce and fresh soy sauce carry it is fresh render palatable, make color and luster more tempting, taste is more mellow, has the characteristics of health, nutrition, aromatic, pure natural taste.
Description
Technical field
The present invention relates to Titian technology field, more particularly to a kind of making work of pure natural frying Titian
Skill.
Background technology
Existing thick chilli sauce technique is：Capsicum, edible oil, dispensing, additive, flavouring agent, preservative, packing；All raw materials
All carry out high temperature and high speed to boil, during high temperature boils, nutrition leak, taste becomes bitter, and fragrance is of short duration, cuts bill of materials one.
Therefore, how the problem of one kind is with being those skilled in the art's urgent need to resolve is provided.
The content of the invention
In view of this, the invention provides a kind of health, nutrition, the aromatic feature of taste pure natural frying Titian making
Technique.
To achieve the above object, the present invention provides following technical scheme：
A kind of manufacture craft of pure natural frying Titian, it is characterised in that material requested is mixed in following ratio：Salad oil
500g, garlic 15g, shallot 80g, red rice green pepper 100g, Hangzhou chili 100g, beauty green pepper 50g, pleurotus eryngii 175g, mushroom 130g, dry green pepper
20g, thick chilli powder 20g, fresh soy sauce 80g, make wine 5g, sesame 15g, hoisin sauce 210g, sugared 40g, salt 1g.
Preferably, in a kind of above-mentioned manufacture craft of pure natural frying Titian, specific manufacture craft is：Step 1：
Salad oil is added in pot first, and Oil-temperature control is at 160 degree or so；Step 2：Garlic is put into pot, frying 15 minutes,
Until frying out fragrance；Shallot frying 15 minutes is added again；The red rice green pepper of sieving is put into wherein again, frying 30 minutes；So
After be put into beauty green pepper, mushroom, frying 30 minutes；Add dry green pepper and thick chilli powder frying 20 minutes；It is eventually adding what is matched
Food materials are seasoned, keep medium temperature frying 2 hours or so, you can are completed.
Preferably, in a kind of above-mentioned manufacture craft of pure natural frying Titian, the seasoning food materials are by fresh soy sauce, material
Wine, ripe sesame, hoisin sauce, sugar and salt reconcile and formed.
Understand that compared with prior art, the present disclosure provides a kind of pure natural frying via above-mentioned technical scheme
The manufacture craft of Titian, be dehydrated by using frying+antiseptic carries out later stage quality guarantee and preservation, it is no added anti-to retain health
The additives such as rotten agent, the seasoning to food materials during frying, which carries out strict proportioning, makes natural food materials more fragrant strongly fragrant；Material therefor
All be that selected natural food materials make, for prevent the sense of mouthfeel impurity we cut after can carry out secondary sieving, weed out unnecessary peppery
Green pepper skin and chilli seed, make mouthfeel more tender more mellow；And monosodium glutamate chickens' extract is replaced using sugar, and make thick chilli sauce more delicious, it is more healthy；I
Product food materials are abundant cuts health, garlic, open sterilization anticancer and other effects；Green onion：Bacterium, pre- anti-cancer etc. are faced upward in removing toxic substances seasoning, sweating
Effect；In thick chilli sauce making using hoisin sauce and fresh soy sauce carry it is fresh render palatable, make color and luster more tempting, taste is more mellow, have health,
The characteristics of nutrition, aromatic, pure natural taste.
Embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, all
Belong to the scope of protection of the invention.
The embodiment of the invention discloses a kind of health, nutrition, the aromatic feature of taste pure natural frying Titian making work
Skill.
A kind of manufacture craft of pure natural frying Titian disclosed by the invention is referred to, is specifically included：
Material requested is mixed in following ratio：Salad oil 500g, garlic 15g, shallot 80g, red rice green pepper 100g, Hangzhou chili
100g, beauty green pepper 50g, pleurotus eryngii 175g, mushroom 130g, dry green pepper 20g, thick chilli powder 20g, fresh soy sauce 80g, make wine 5g, sesame
15g, hoisin sauce 210g, sugared 40g, salt 1g.
The present invention is dehydrated by using frying+and antiseptic carries out later stage quality guarantee and preservation, it is no added anti-to retain health
The additives such as rotten agent, the seasoning to food materials during frying, which carries out strict proportioning, makes natural food materials more fragrant strongly fragrant；Material therefor
All be that selected natural food materials make, for prevent the sense of mouthfeel impurity we cut after can carry out secondary sieving, weed out unnecessary peppery
Green pepper skin and chilli seed, make mouthfeel more tender more mellow；And monosodium glutamate chickens' extract is replaced using sugar, and make thick chilli sauce more delicious, it is more healthy；I
Product food materials are abundant cuts health, garlic, open sterilization anticancer and other effects；Green onion：Bacterium, pre- anti-cancer etc. are faced upward in removing toxic substances seasoning, sweating
Effect；In thick chilli sauce making using hoisin sauce and fresh soy sauce carry it is fresh render palatable, make color and luster more tempting, taste is more mellow, have health,
The characteristics of nutrition, aromatic, pure natural taste.
In order to further optimize above-mentioned technical proposal, specific manufacture craft is：Step 1：Salad is added in pot first
Oil, and Oil-temperature control is at 160 degree or so；Step 2：Garlic is put into pot, frying 15 minutes, until frying out fragrance；Again
Add shallot frying 15 minutes；The red rice green pepper of sieving is put into wherein again, frying 30 minutes；Beauty green pepper, mushroom are then placed in, is fried
System 30 minutes；Add dry green pepper and thick chilli powder frying 20 minutes；The seasoning food materials matched are eventually adding, keep medium temperature frying
2 hours or so, you can complete.
In order to further optimize above-mentioned technical proposal, seasoning food materials are by fresh soy sauce, cooking wine, ripe sesame, hoisin sauce, sugar and salt
Mediation forms.
Each embodiment is described by the way of progressive in this specification, what each embodiment stressed be and other
The difference of embodiment, between each embodiment identical similar portion mutually referring to.For device disclosed in embodiment
For, because it is corresponded to the method disclosed in Example, so description is fairly simple, related part is said referring to method part
It is bright.
The foregoing description of the disclosed embodiments, professional and technical personnel in the field are enable to realize or using the present invention.
A variety of modifications to these embodiments will be apparent for those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, it is of the invention
The embodiments shown herein is not intended to be limited to, and is to fit to and principles disclosed herein and features of novelty phase one
The most wide scope caused.
Claims (3)
1. a kind of manufacture craft of pure natural frying Titian, it is characterised in that material requested is mixed in following ratio：Salad oil
500g, garlic 15g, shallot 80g, red rice green pepper 100g, Hangzhou chili 100g, beauty green pepper 50g, pleurotus eryngii 175g, mushroom 130g, dry green pepper
20g, thick chilli powder 20g, fresh soy sauce 80g, make wine 5g, sesame 15g, hoisin sauce 210g, sugared 40g, salt 1g.
2. the manufacture craft of a kind of pure natural frying Titian according to claim 1, it is characterised in that specifically make work
Skill is：Step 1：Salad oil is added in pot first, and Oil-temperature control is at 160 degree or so；Step 2：Garlic is put into pot,
Frying 15 minutes, until frying out fragrance；Shallot frying 15 minutes is added again；The red rice green pepper of sieving is put into wherein again, fried
System 30 minutes；It is then placed in beauty green pepper, mushroom, frying 30 minutes；Add dry green pepper and thick chilli powder frying 20 minutes；Finally plus
Enter the seasoning food materials matched, keep medium temperature frying 2 hours or so, you can complete.
A kind of 3. manufacture craft of pure natural frying Titian according to claim 2, it is characterised in that the seasoning food materials
Reconciled and formed by fresh soy sauce, cooking wine, ripe sesame, hoisin sauce, sugar and salt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710319156.XA CN107411033A (en) | 2017-05-08 | 2017-05-08 | A kind of manufacture craft of pure natural frying Titian |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710319156.XA CN107411033A (en) | 2017-05-08 | 2017-05-08 | A kind of manufacture craft of pure natural frying Titian |
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| Publication Number | Publication Date |
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| CN107411033A true CN107411033A (en) | 2017-12-01 |
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| CN201710319156.XA Pending CN107411033A (en) | 2017-05-08 | 2017-05-08 | A kind of manufacture craft of pure natural frying Titian |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109090506A (en) * | 2018-08-08 | 2018-12-28 | 江南大学 | A kind of processing method of convenient and instant fish meat paste |
| CN109679763A (en) * | 2019-02-21 | 2019-04-26 | 湖南大三湘茶油股份有限公司 | Tea seed is rendered palatable oil and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689530A (en) * | 2013-09-12 | 2014-04-02 | 北京利民恒华农业科技有限公司 | Flavor mushroom sauce and manufacturing process thereof |
| CN104489614A (en) * | 2014-11-21 | 2015-04-08 | 天津天绿健科技有限公司 | A hot and spicy sauce and a preparation method thereof |
| CN104824629A (en) * | 2015-06-03 | 2015-08-12 | 信阳羚锐好味道股份有限公司 | Mushroom sauce and preparation method thereof |
-
2017
- 2017-05-08 CN CN201710319156.XA patent/CN107411033A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689530A (en) * | 2013-09-12 | 2014-04-02 | 北京利民恒华农业科技有限公司 | Flavor mushroom sauce and manufacturing process thereof |
| CN104489614A (en) * | 2014-11-21 | 2015-04-08 | 天津天绿健科技有限公司 | A hot and spicy sauce and a preparation method thereof |
| CN104824629A (en) * | 2015-06-03 | 2015-08-12 | 信阳羚锐好味道股份有限公司 | Mushroom sauce and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 孟敏等: "蘑菇酱加工条件及其风味", 《食品与生物技术学报》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109090506A (en) * | 2018-08-08 | 2018-12-28 | 江南大学 | A kind of processing method of convenient and instant fish meat paste |
| CN109679763A (en) * | 2019-02-21 | 2019-04-26 | 湖南大三湘茶油股份有限公司 | Tea seed is rendered palatable oil and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171201 |