CN107455487A - A kind of nutritious flavouring sauce - Google Patents
A kind of nutritious flavouring sauce Download PDFInfo
- Publication number
- CN107455487A CN107455487A CN201710846845.6A CN201710846845A CN107455487A CN 107455487 A CN107455487 A CN 107455487A CN 201710846845 A CN201710846845 A CN 201710846845A CN 107455487 A CN107455487 A CN 107455487A
- Authority
- CN
- China
- Prior art keywords
- mud
- lime
- chinese toon
- preserved egg
- green pepper
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
-
- 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
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- 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
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
Abstract
The invention discloses a kind of nutritious flavouring sauce, it is prepared as follows and forms：(1) Chinese Toon Leaves are taken, are eluted with water, after drying, are first crushed, then are ground processing, obtain Chinese toon slurry；(2) bubble green pepper is taken, after draining away the water, pounds and is pounded bubble green pepper mud；(3) lime-preserved egg is taken, salt is added, then pounds and be pounded lime-preserved egg mud；(4) Chinese toon is starched, bubble green pepper mud mixes with lime-preserved egg mud, adds broad bean paste, fermented bean curd and sesame oil, finally stirs, produce the nutritious flavouring sauce.The present invention has the unique fragrance and flavour of Chinese toon, and after the vinegar-pepper taste of bubble green pepper, the fresh sliding mouthfeel of lime-preserved egg and flavour, the fragrance of broad bean paste and the peculiar flavour of flavour and fermented bean curd is combined, the flavour and mouthfeel of each raw material do not conflict mutually, complement each other on the contrary, in addition sesame oil, form a vinegar-pepper fresh fragrant, food of delicious taste, with extraordinary appetizing effect, it can effectively whet the appetite, flavouring, assistant food etc. can be used as edible, it is very convenient.
Description
Technical field
The present invention relates to field of food, relates in particular to a kind of nutritious flavouring sauce.
Background technology
Chinese food culture is of long standing and well established, and dish is so that color is gorgeous, aromatic, delicious, type is beautiful and is world-famous for.Wherein flavouring is made
For Chinese diet inalienable part, there is very important effect in Chinese meal.Traditional flavouring, as soy sauce, vinegar,
Chickens' extract, thick chilli sauce, thick broad-bean sauce etc. have been widely used, but as the development of modern society, people want to diet
Ask and be not solely restricted on taste, nutrition and secure context in food, increasingly obtain the concern of people.
Chinese Toon Leaves are the tender leaf of Meliaceae deciduous tree Chinese toon, also known as Chinese toon head, Chinese toon bud, are the raw vegetables of tree of early spring listing
Dish.The nutritive value of Chinese toon is higher, in addition to containing protein, fat, carbohydrate, also abundant vitamin, carrot
The multiple nutritional components such as element, iron, phosphorus, calcium.The traditional Chinese medical science thinks, Chinese toon bitter, mild-natured, nontoxic, there is refreshing appetizing, dispelling wind and eliminating dampness, only
Blood profit gas, disappear fire removing toxic substances the effect of, modern medicine and clinical experience also indicate that, the liver protection of Chinese toon energy, sharp lung, invigorating the spleen, enrich blood, relax
Muscle.
If a kind of flavouring can be developed using Chinese Toon Leaves as raw material, then it will be liked by people, it is very good to have
Application prospect.But there is not the report of correlation technique also at present.
The content of the invention
The technical problems to be solved by the invention are to provide that a kind of preparation method is simple, the vinegar-pepper fresh fragrant, battalion of delicious taste
Support tartar sauce.
In order to solve the above-mentioned technical problem, the present invention adopts the following technical scheme that：A kind of nutritious flavouring sauce, by the following method
It is prepared：
(1) Chinese Toon Leaves are taken, are eluted with water, after drying, are first crushed, then are ground processing, obtain Chinese toon slurry；
(2) bubble green pepper is taken, after draining away the water, pounds and is pounded bubble green pepper mud；
(3) lime-preserved egg is taken, salt is added, then pounds and be pounded lime-preserved egg mud；
(4) Chinese toon is starched, bubble green pepper mud mixes with lime-preserved egg mud, adds broad bean paste, fermented bean curd and sesame oil, finally stirring is equal
It is even, produce the nutritious flavouring sauce.
Further, the fermented bean curd is chilli oil fermented bean curd.In implementing the present invention, it may, inventor has found, use
Chilli oil fermented bean curd, more preferable with the compound flavour of the raw material such as Chinese toon, sensory evaluation is higher.
Further, the weight ratio of the Chinese toon slurry, bubble green pepper mud, lime-preserved egg mud, broad bean paste, fermented bean curd and sesame oil is 1:
0.6~0.8:0.5~0.7:0.3~0.5:1.3~1.5:1~1.2.In implementing the present invention, it may, inventor has found, adopt
With this proportioning, the compound flavour of each raw material is more preferable, and sensory evaluation is higher.
Beneficial effects of the present invention are：
1. nutritious flavouring sauce of the present invention has the unique fragrance and flavour of Chinese toon, and combine bubble green pepper vinegar-pepper taste,
After the fresh sliding mouthfeel and flavour of lime-preserved egg, the fragrance of broad bean paste and the peculiar flavour of flavour and fermented bean curd, the taste of each raw material
Taste and mouthfeel do not conflict mutually, complement each other on the contrary, in addition sesame oil, form a vinegar-pepper fresh fragrant, food of delicious taste, tool
There is extraordinary appetizing effect, can effectively whet the appetite, flavouring, assistant food etc. can be used as edible, it is very convenient, especially as
Hotpot condiment, greatly welcome；
2. the raw material of nutritious flavouring sauce of the present invention includes Chinese Toon Leaves, bubble green pepper, lime-preserved egg, broad bean paste and fermented bean curd, these are former
Material can supplement the necessary various elements of human body, meet trophism of the modern to food with very abundant nutritional ingredient
Demand；
3. nutritious flavouring sauced Preparation Method of the present invention is simple, easily implements, the nutritional ingredient of each material is sufficiently reserved, has been had
Extraordinary application prospect.
Embodiment
With reference to embodiment, the invention will be further described：
Various raw materials, are such as not specifically noted used in following examples, are commercially available prod well known in the art.Its
Middle fermented bean curd is Mt. Bagong board chilli oil fermented bean curd, and broad bean paste is Hu Yumei board broad bean pastes.
Embodiment 1
A kind of nutritious flavouring sauce, is prepared as follows and forms：
(1) Chinese Toon Leaves are taken, are eluted with water, after drying, are first crushed, then are ground processing, obtain Chinese toon slurry；
(2) bubble green pepper is taken, after draining away the water, pounds and is pounded bubble green pepper mud；
(3) lime-preserved egg is taken, salt (addition selects according to personal taste) is added, then pounds and be pounded lime-preserved egg mud；
(4) Chinese toon is starched, bubble green pepper mud mixes with lime-preserved egg mud, add broad bean paste, fermented bean curd and sesame oil, the Chinese toon
The weight ratio of slurry, bubble green pepper mud, lime-preserved egg mud, broad bean paste, fermented bean curd and sesame oil is 1:0.7:0.6:0.4:1.4:1.1, finally stir
Mix uniformly, produce the nutritious flavouring sauce；
(5) sterilization processing is carried out to the nutritious flavouring sauce, then adds preservative, pack.
Embodiment 2
A kind of nutritious flavouring sauce, is prepared as follows and forms：
(1) Chinese Toon Leaves are taken, are eluted with water, after drying, are first crushed, then are ground processing, obtain Chinese toon slurry；
(2) bubble green pepper is taken, after draining away the water, pounds and is pounded bubble green pepper mud；
(3) lime-preserved egg is taken, salt is added, then pounds and be pounded lime-preserved egg mud；
(4) Chinese toon is starched, bubble green pepper mud mixes with lime-preserved egg mud, add broad bean paste, fermented bean curd and sesame oil, the Chinese toon
The weight ratio of slurry, bubble green pepper mud, lime-preserved egg mud, broad bean paste, fermented bean curd and sesame oil is 1:0.6:0.5:0.3:1.3:1, finally stir
Uniformly, the nutritious flavouring sauce is produced；
(5) sterilization processing is carried out to the nutritious flavouring sauce, then adds preservative, pack.
Embodiment 3
A kind of nutritious flavouring sauce, is prepared as follows and forms：
(1) Chinese Toon Leaves are taken, are eluted with water, after drying, are first crushed, then are ground processing, obtain Chinese toon slurry；
(2) bubble green pepper is taken, after draining away the water, pounds and is pounded bubble green pepper mud；
(3) lime-preserved egg is taken, salt is added, then pounds and be pounded lime-preserved egg mud；
(4) Chinese toon is starched, bubble green pepper mud mixes with lime-preserved egg mud, add broad bean paste, fermented bean curd and sesame oil, the Chinese toon
The weight ratio of slurry, bubble green pepper mud, lime-preserved egg mud, broad bean paste, fermented bean curd and sesame oil is 1:0.8:0.7:0.5:1.5:1.2, finally stir
Mix uniformly, produce the nutritious flavouring sauce；
(5) sterilization processing is carried out to the nutritious flavouring sauce, then adds preservative, pack.
Using the methods of marking of 9 points of systems, 20 Food Science professionals are invited to made from embodiment 1 to embodiment 3
Nutritious flavouring sauce carries out integrated sensory's scoring, as a result as shown in table 1 below.
Table 1
| Color and luster | Tart flavour | Pungent | Delicate flavour | Fragrance | Chinese toon flavor | Total score |
| 8.5 | 8.0 | 8.0 | 8.5 | 8.5 | 8.0 | 49.5 |
As can be seen from the above results, nutritious flavouring sauce of the present invention has obtained the consistent affirmative of professional, as one kind
New tartar sauce, there will be extraordinary application prospect.
It should be understood that example as described herein and embodiment can be made only for explanation, those skilled in the art according to it
Various modifications or change, in the case where not departing from spirit of the invention, belong to protection scope of the present invention.
Claims (3)
1. a kind of nutritious flavouring sauce, it is characterised in that be prepared as follows and form：
(1) Chinese Toon Leaves are taken, are eluted with water, after drying, are first crushed, then are ground processing, obtain Chinese toon slurry；
(2) bubble green pepper is taken, after draining away the water, pounds and is pounded bubble green pepper mud；
(3) lime-preserved egg is taken, salt is added, then pounds and be pounded lime-preserved egg mud；
(4) Chinese toon is starched, bubble green pepper mud mixes with lime-preserved egg mud, add broad bean paste, fermented bean curd and sesame oil, finally stir,
Produce the nutritious flavouring sauce.
2. nutritious flavouring sauce as claimed in claim 1, it is characterised in that the fermented bean curd is chilli oil fermented bean curd.
3. nutritious flavouring sauce as claimed in claim 1 or 2, it is characterised in that the Chinese toon slurry, bubble green pepper mud, lime-preserved egg mud, silkworm
The weight ratio of beans sauce, fermented bean curd and sesame oil is 1:0.6~0.8:0.5~0.7:0.3~0.5:1.3~1.5:1~1.2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710846845.6A CN107455487A (en) | 2017-09-19 | 2017-09-19 | A kind of nutritious flavouring sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710846845.6A CN107455487A (en) | 2017-09-19 | 2017-09-19 | A kind of nutritious flavouring sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107455487A true CN107455487A (en) | 2017-12-12 |
Family
ID=60552544
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710846845.6A Pending CN107455487A (en) | 2017-09-19 | 2017-09-19 | A kind of nutritious flavouring sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107455487A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461874A (en) * | 2010-11-12 | 2012-05-23 | 巩雪 | Pickled chilli sauce |
| CN103404839A (en) * | 2013-07-20 | 2013-11-27 | 石台县小菜一碟农产品有限公司 | Wild vegetable sauce and making method thereof |
-
2017
- 2017-09-19 CN CN201710846845.6A patent/CN107455487A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461874A (en) * | 2010-11-12 | 2012-05-23 | 巩雪 | Pickled chilli sauce |
| CN103404839A (en) * | 2013-07-20 | 2013-11-27 | 石台县小菜一碟农产品有限公司 | Wild vegetable sauce and making method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103750276B (en) | Chilli sauce condiment, chilli sauce and manufacturing method thereof | |
| KR100671771B1 (en) | Flavoring source and method of manufacturing the same | |
| CN103504321A (en) | Manufacturing method of spiced beef jerky | |
| CN107692172A (en) | A kind of meat pulp and preparation method and purposes | |
| CN109717462A (en) | A kind of fresh green pepper beef paste and preparation method thereof | |
| CN103564387B (en) | Hotpot condiment and preparation method thereof | |
| KR102288313B1 (en) | Manufacturing method of seasoned pork ribs using black galic | |
| CN107279908A (en) | A kind of stew in soy sauce soup stock, spiced and stewed food and preparation method thereof | |
| CN110063379A (en) | A kind of preparation method of pearl shape fermented bean curd cream | |
| CN105249294A (en) | Chinese pepper flavored grilled fish and processing technology thereof | |
| KR20110018580A (en) | Manufacturing method of spices a rib of pig using pumpkin | |
| CN107156663A (en) | A kind of chilli oil black bean sauce of stomach strengthening and digestion promoting and preparation method thereof | |
| KR102390363B1 (en) | Ccollagen jelly containing lotus meat and its manufacturing method | |
| CN109221955A (en) | roast whole lamb | |
| CN108618113A (en) | A kind of processing method for steaming thick chilli sauce | |
| CN104286984A (en) | Chinese chestnut paste | |
| CN110584077A (en) | Special sauce and preparation method thereof | |
| CN104055158A (en) | Cooking method of carp | |
| CN107125689A (en) | A kind of halogen material and the method using the halogen material stew in soy sauce white goose | |
| CN107712636A (en) | A kind of processing method of soya sauce | |
| CN107455487A (en) | A kind of nutritious flavouring sauce | |
| CN106879662A (en) | A kind of preparation method of halogen pig the meat clip Mo | |
| CN1215794C (en) | Process for producing pig's feet | |
| CN104585723A (en) | Fermented blank bean-flavour lean meat sauce and preparation method thereof | |
| CN108208607A (en) | A kind of peacock meat characteristic slaughterhouse and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171212 |