CN107772425A - A kind of preparation technology of olive dish sauce - Google Patents
A kind of preparation technology of olive dish sauce Download PDFInfo
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- CN107772425A CN107772425A CN201710991698.1A CN201710991698A CN107772425A CN 107772425 A CN107772425 A CN 107772425A CN 201710991698 A CN201710991698 A CN 201710991698A CN 107772425 A CN107772425 A CN 107772425A
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- 240000007817 Olea europaea Species 0.000 title claims abstract description 97
- 235000015067 sauces Nutrition 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 title claims abstract description 35
- 239000000843 powder Substances 0.000 claims abstract description 61
- 244000178993 Brassica juncea Species 0.000 claims abstract description 45
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 claims abstract description 45
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 45
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 39
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 36
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 23
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 20
- 239000008158 vegetable oil Substances 0.000 claims abstract description 20
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 17
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 240000008918 Chaenomeles cathayensis Species 0.000 claims abstract description 16
- 235000009810 Chaenomeles cathayensis Nutrition 0.000 claims abstract description 16
- 235000015205 orange juice Nutrition 0.000 claims abstract description 16
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 15
- 235000007215 black sesame Nutrition 0.000 claims abstract description 15
- 235000008397 ginger Nutrition 0.000 claims abstract description 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 13
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 13
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 229960002668 sodium chloride Drugs 0.000 claims abstract description 6
- 239000011780 sodium chloride Substances 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 241000234282 Allium Species 0.000 claims description 33
- 239000000203 mixture Substances 0.000 claims description 10
- 238000005554 pickling Methods 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 241000219198 Brassica Species 0.000 claims description 6
- 235000003351 Brassica cretica Nutrition 0.000 claims description 6
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 6
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 6
- 235000010460 mustard Nutrition 0.000 claims description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 5
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 5
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 244000082204 Phyllostachys viridis Species 0.000 claims description 5
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 5
- 239000011425 bamboo Substances 0.000 claims description 5
- 244000000231 Sesamum indicum Species 0.000 claims 1
- 235000003434 Sesamum indicum Nutrition 0.000 claims 1
- 235000021110 pickles Nutrition 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 241000894007 species Species 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 3
- 238000001035 drying Methods 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 10
- 235000013305 food Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000012546 transfer Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C 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
- 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
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
-
- 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
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of preparation technology of olive dish sauce, comprise the following steps：S1, olive clean, dry, squeeze, dry, squeeze again again, rinsing, drying again, cut into inch strips or be cut into block；S2, mushroom soak in sodium-chloride water solution, and clear water rinses, and boiling water boiling, is chopped into mushroom fourth, and onion is chopped into diced onion, and leaf mustard is pickled, and clear water rinses, and is cut into salty leaf mustard section；S3, frying pan preheating, add vegetable oil, soy sauce, white granulated sugar, vinegar, zanthoxylum powder, star aniseed powder, ginger powder and black sesame powder are added into quick-fried in pot, it will cut into inch strips or the olive of block added in frying pan and stir-fried, salty leaf mustard section is added to stir-fry, add salt, mushroom fourth and diced onion stir-frying, add lemon juice, Chinese flowering quince juice, fresh orange-juice, it is well mixed to produce olive dish sauce；S4, it is to complete the preparation technology of olive dish sauce to the sterilization of olive dish sauce, packing, embedding.Preparation technology proposed by the present invention, step is simple, and time-consuming short, the olive dish sauce of preparation is in good taste, and the species rich in nutritional ingredient is more.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of preparation technology of olive dish sauce.
Background technology
Olive is nutritious, the amino acid wanted containing 17 kinds of needed by human body, and pulp is rich in calcareous and vitamin C, and people will
Olive is referred to as " fruit in paradise ".Olive nature and flavor are sweet, sour, mild-natured, energy removing heat from the lung and relieving sorethroat, promote the production of body fluid to quench thirst, can also relieve the effect of alcohol, detoxify.
Eating method can be to eat it raw, squeeze the juice or decoct soup.We exactly crush olive in the way of olive dish sauce common on the market,
Leaching remove astringent taste juice or it is cooked after be immersed in water two days, after allowing puckery juice to drain, stir-fried repeatedly with salt with oil in pot, then enter with leaf mustard
Row small fire, which boils, to be formed, and conventional method prepares that olive dish sauce is time-consuming longer, and the constituent of the olive dish sauce prepared is more single,
Mouthfeel is excessively greasy, causes seldom some people to receive the taste of olive dish sauce, therefore limit its suitable application area.Based on upper
The deficiencies in the prior art are stated, the present invention proposes a kind of preparation technology of olive dish sauce.
The content of the invention
The invention aims to solve shortcoming present in prior art, and a kind of preparation of the olive dish sauce proposed
Technique.
A kind of preparation technology of olive dish sauce, comprises the following steps：
S1, olive pretreatment：New fresh olive is cut, is enucleated, is cleaned up, is placed in 30~50min of baking in dryer, is taken out
To be squeezed to without olive juice and flowed out, transferred to dryer and dry 10~30min, taking-up, which is squeezed to without olive juice, flows out,
Rinsed well with clear water, and drain be placed in after moisture in dryer dry 10~20min after cut into inch strips or be cut into block, it is standby；
S2, mushroom, onion, leaf mustard pretreatment：Root is gone to be soaked in the sodium-chloride water solution that mass concentration is 1%~3% on mushroom
10~20min is steeped, takes out, is rinsed with clear water, 3~5min is boiled in boiling water, taking-up is chopped into mushroom fourth, standby；Onion is removed the peel,
Clean up, be chopped into diced onion, it is standby；Leaf mustard cleans up, and is carried out pickling 1~3h with salt, takes out, is rinsed, cut with clear water
It is standby into salty leaf mustard section；
S3, finished product preparation：Frying pan is preheated, adds vegetable oil, when vegetable oil is ripe to 6~8, by soy sauce, white granulated sugar,
Vinegar, zanthoxylum powder, star aniseed powder, ginger powder and black sesame powder add quick-fried in pot, and then S1 steps are cut into inch strips or the olive of block again
It is added in frying pan and stir-fries, add the salty leaf mustard section that S2 steps obtain and continue to stir-fry, then adds salt and S2 steps obtain
To mushroom fourth and diced onion continue stir-frying and to salty leaf mustard section become corvinus, add lemon juice, Chinese flowering quince juice, fresh orange-juice, mix
Conjunction uniformly produces olive dish sauce；
S4, the olive dish sauce prepared to S3 steps are sterilized, dispensed, the preparation technology of bamboo shoot fourth thick chilli sauce is completed in embedding.
Preferably, in the S1 steps temperature control of dryer at 60~80 DEG C.
Preferably, the mass ratio of leaf mustard and salt is 3~6 during pickling mustard in the S2 steps：1~2.
Preferably, the olive dish sauce bag includes the raw material of following parts by weight：25~36 parts of olive, 15~22 parts of mushroom, ocean
14~26 parts of green onion, 50~72 parts of leaf mustard, 6~12 parts of vegetable oil, 5~8 parts of soy sauce, 1~3 part of white granulated sugar, 1~3 part of zanthoxylum powder, eight
0.5~1.5 part of angle powder, 1~2.5 part of ginger powder, 2~6 parts of black sesame powder, 3~6 parts of lemon juice, 4~8 parts of Chinese flowering quince juice, fresh orange-juice 3
~6 parts.
Preferably, the olive dish sauce bag includes the raw material of following parts by weight：28~32 parts of olive, 17~21 parts of mushroom, ocean
16~22 parts of green onion, 50~72 parts of leaf mustard, 6~12 parts of vegetable oil, 5~8 parts of soy sauce, 1~3 part of white granulated sugar, 1~3 part of zanthoxylum powder, eight
0.8~1.3 part of angle powder, 1.5~2.5 parts of ginger powder, 3~6 parts of black sesame powder, 3~6 parts of lemon juice, 4~8 parts of Chinese flowering quince juice, fresh orange-juice
3~6 parts.
Preferably, the olive dish sauce bag includes the raw material of following parts by weight：30 parts of olive, 19 parts of mushroom, 19 parts of onion, mustard
61 parts of dish, 9 parts of vegetable oil, 6 parts of soy sauce, 2 parts of white granulated sugar, 2 parts of zanthoxylum powder, 1 part of star aniseed powder, 2 parts of ginger powder, 4 parts of black sesame powder, lemon
4 parts of lemon juice, 6 parts of Chinese flowering quince juice, 4 parts of fresh orange-juice.
Preferably, the gross mass of the mushroom and onion is more than the 50% of leaf mustard gross mass.
Preferably, the soy sauce is the mixture of dark soy sauce and light soy sauce, and the volume ratio of dark soy sauce and light soy sauce is 2~5：1.
Preparation technology proposed by the present invention, step is simple, time-consuming short, olive, mushroom, onion, leaf mustard is carried out respectively pre-
It processing, can effectively shorten the preparation time of olive dish sauce, improve the preparation efficiency of olive dish sauce, and according to food materials property
Difference takes different processing modes, has not only ensured the nutritional ingredient that food materials mouthfeel is optimal but also does not damage in food materials；Mushroom, onion,
The addition of vinegar, white granulated sugar, black sesame powder, lemon juice, Chinese flowering quince juice and fresh orange-juice can significantly improve the entrance of traditional olive dish sauce
Greasy feeling, make one to be easy to edible, and can be that olive dish sauce supplements crude fibre, vegetable protein and a variety of organic acids, make olive
The nutritional ingredient species included in dish sauce is more, is relatively beneficial to health.
Embodiment
The present invention is made with reference to specific embodiment further to explain.
Embodiment one
A kind of preparation technology of olive dish sauce proposed by the present invention, comprises the following steps：
S1, olive pretreatment：New fresh olive is cut, is enucleated, is cleaned up, is placed in 70 DEG C of dryer and dries 40min, is taken
Go out to be squeezed to without olive juice and flow out, transfer to 70 DEG C of dryer and dry 20min, taking-up is squeezed to without olive juice stream
Go out, rinsed well with clear water, and drain be placed in after moisture in 70 DEG C of dryer dry 15min after cut into inch strips or be cut into block, it is standby；
S2, mushroom, onion, leaf mustard pretreatment：Root is gone to be soaked in the sodium-chloride water solution that mass concentration is 2% on mushroom
15min, take out, rinsed with clear water, 4min is boiled in boiling water, taking-up is chopped into mushroom fourth, standby；Onion is removed the peel, and is cleaned up,
It is chopped into diced onion, it is standby；Leaf mustard cleans up, and is carried out pickling 2h with salt, takes out, is rinsed with clear water, be cut into salty leaf mustard section, standby
With；
S3, finished product preparation：Frying pan is preheated, adds vegetable oil, when vegetable oil is ripe to 6~8, by soy sauce, white granulated sugar,
Vinegar, zanthoxylum powder, star aniseed powder, ginger powder and black sesame powder add quick-fried in pot, and then S1 steps are cut into inch strips or the olive of block again
It is added in frying pan and stir-fries, add the salty leaf mustard section that S2 steps obtain and continue to stir-fry, then adds salt and S2 steps obtain
To mushroom fourth and diced onion continue stir-frying and to salty leaf mustard section become corvinus, add lemon juice, Chinese flowering quince juice, fresh orange-juice, mix
Conjunction uniformly produces olive dish sauce；
S4, the olive dish sauce prepared to S3 steps are sterilized, dispensed, the preparation technology of bamboo shoot fourth thick chilli sauce is completed in embedding.
In the present invention, the mass ratio of leaf mustard and salt is 5 during pickling mustard in the S2 steps：1；The olive dish sauce bag
Include the raw material of following parts by weight：30 parts of olive, 19 parts of mushroom, 19 parts of onion, 61 parts of leaf mustard, 9 parts of vegetable oil, 6 parts of soy sauce, white sand
2 parts of sugar, 2 parts of zanthoxylum powder, 1 part of star aniseed powder, 2 parts of ginger powder, 4 parts of black sesame powder, 4 parts of lemon juice, 6 parts of Chinese flowering quince juice, 4 parts of fresh orange-juice；
The soy sauce is the mixture of dark soy sauce and light soy sauce, and the volume ratio of dark soy sauce and light soy sauce is 3：1.
Embodiment two
A kind of preparation technology of olive dish sauce proposed by the present invention, comprises the following steps：
S1, olive pretreatment：New fresh olive is cut, is enucleated, is cleaned up, is placed in 80 DEG C of dryer and dries 30min, is taken
Go out to be squeezed to without olive juice and flow out, transfer to 80 DEG C of dryer and dry 10min, taking-up is squeezed to without olive juice stream
Go out, rinsed well with clear water, and drain be placed in after moisture in 80 DEG C of dryer dry 10min after cut into inch strips or be cut into block, it is standby；
S2, mushroom, onion, leaf mustard pretreatment：Root is gone to be soaked in the sodium-chloride water solution that mass concentration is 1% on mushroom
20min, take out, rinsed with clear water, 5min is boiled in boiling water, taking-up is chopped into mushroom fourth, standby；Onion is removed the peel, and is cleaned up,
It is chopped into diced onion, it is standby；Leaf mustard cleans up, and is carried out pickling 1h with salt, takes out, is rinsed with clear water, be cut into salty leaf mustard section, standby
With；
S3, finished product preparation：Frying pan is preheated, adds vegetable oil, when vegetable oil is ripe to 6~8, by soy sauce, white granulated sugar,
Vinegar, zanthoxylum powder, star aniseed powder, ginger powder and black sesame powder add quick-fried in pot, and then S1 steps are cut into inch strips or the olive of block again
It is added in frying pan and stir-fries, add the salty leaf mustard section that S2 steps obtain and continue to stir-fry, then adds salt and S2 steps obtain
To mushroom fourth and diced onion continue stir-frying and to salty leaf mustard section become corvinus, add lemon juice, Chinese flowering quince juice, fresh orange-juice, mix
Conjunction uniformly produces olive dish sauce；
S4, the olive dish sauce prepared to S3 steps are sterilized, dispensed, the preparation technology of bamboo shoot fourth thick chilli sauce is completed in embedding.
In the present invention, the mass ratio of leaf mustard and salt is 5 during pickling mustard in the S2 steps：2；The olive dish sauce bag
Include the raw material of following parts by weight：30 parts of olive, 20 parts of mushroom, 24 parts of onion, 72 parts of leaf mustard, 10 parts of vegetable oil, 6 parts of soy sauce, in vain
2 parts of granulated sugar, 1 part of zanthoxylum powder, 1 part of star aniseed powder, 1.5 parts of ginger powder, 4 parts of black sesame powder, 3 parts of lemon juice, 8 parts of Chinese flowering quince juice, fresh orange-juice 6
Part；The soy sauce is the mixture of dark soy sauce and light soy sauce, and the volume ratio of dark soy sauce and light soy sauce is 4：1.
Embodiment three
A kind of preparation technology of olive dish sauce proposed by the present invention, comprises the following steps：
S1, olive pretreatment：New fresh olive is cut, is enucleated, is cleaned up, is placed in 60 DEG C of dryer and dries 50min, is taken
Go out to be squeezed to without olive juice and flow out, transfer to 60 DEG C of dryer and dry 30min, taking-up is squeezed to without olive juice stream
Go out, rinsed well with clear water, and drain be placed in after moisture in 60 DEG C of dryer dry 20min after cut into inch strips or be cut into block, it is standby；
S2, mushroom, onion, leaf mustard pretreatment：Root is gone to be soaked in the sodium-chloride water solution that mass concentration is 3% on mushroom
15min, take out, rinsed with clear water, 5min is boiled in boiling water, taking-up is chopped into mushroom fourth, standby；Onion is removed the peel, and is cleaned up,
It is chopped into diced onion, it is standby；Leaf mustard cleans up, and is carried out pickling 2h with salt, takes out, is rinsed with clear water, be cut into salty leaf mustard section, standby
With；
S3, finished product preparation：Frying pan is preheated, adds vegetable oil, when vegetable oil is ripe to 6~8, by soy sauce, white granulated sugar,
Vinegar, zanthoxylum powder, star aniseed powder, ginger powder and black sesame powder add quick-fried in pot, and then S1 steps are cut into inch strips or the olive of block again
It is added in frying pan and stir-fries, add the salty leaf mustard section that S2 steps obtain and continue to stir-fry, then adds salt and S2 steps obtain
To mushroom fourth and diced onion continue stir-frying and to salty leaf mustard section become corvinus, add lemon juice, Chinese flowering quince juice, fresh orange-juice, mix
Conjunction uniformly produces olive dish sauce；
S4, the olive dish sauce prepared to S3 steps are sterilized, dispensed, the preparation technology of bamboo shoot fourth thick chilli sauce is completed in embedding.
In the present invention, the mass ratio of leaf mustard and salt is 5 during pickling mustard in the S2 steps：2；The olive dish sauce bag
Include the raw material of following parts by weight：25 parts of olive, 18 parts of mushroom, 14 parts of onion, 50 parts of leaf mustard, 12 parts of vegetable oil, 5 parts of soy sauce, in vain
2 parts of granulated sugar, 2 parts of zanthoxylum powder, 1 part of star aniseed powder, 1 part of ginger powder, 3 parts of black sesame powder, 5 parts of lemon juice, 5 parts of Chinese flowering quince juice, fresh orange-juice 5
Part；The soy sauce is the mixture of dark soy sauce and light soy sauce, and the volume ratio of dark soy sauce and light soy sauce is 5：1.
Randomly select olive dish sauce that 200 customers prepare to embodiment one, embodiment two and embodiment three with it is commercially available
Olive dish sauce carries out sensory test, and test result is as follows：
| Embodiment | One | Two | Three | It is commercially available |
| The optimal number of mouthfeel | 63 | 59 | 57 | 21 |
| The optimal percentage of mouthfeel | 31.5 | 29.5 | 28.5 | 10.5 |
| Mouthfeel is most greasy | 22 | 18 | 15 | 145 |
| The most greasy percentage of mouthfeel | 11 | 9 | 7.5 | 72.5 |
Result is foretasted to show：The optimal number of mouthfeel of olive dish sauce prepared by embodiment one, embodiment two and embodiment three is close,
It is more in good taste than commercially available olive dish sauce, and the mouthfeel of embodiment one is best, and the statistical result showed selection that mouthfeel is most greasy
Commercially available olive dish sauce is that the most greasy number of mouthfeel accounts for more than the 70% of total number of persons, and the mouthfeel of embodiment three is most greasy
Selection number is minimum, foretastes result and shows：Olive dish sauce prepared by preparation technology proposed by the present invention it is suitable in good taste, it is not oily
It is greasy.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (8)
1. a kind of preparation technology of olive dish sauce, it is characterised in that comprise the following steps：
S1, olive pretreatment：New fresh olive is cut, is enucleated, is cleaned up, is placed in 30~50min of baking in dryer, is taken out
To be squeezed to without olive juice and flowed out, transferred to dryer and dry 10~30min, taking-up, which is squeezed to without olive juice, flows out,
Rinsed well with clear water, and drain be placed in after moisture in dryer dry 10~20min after cut into inch strips or be cut into block, it is standby；
S2, mushroom, onion, leaf mustard pretreatment：Mushroom is removed into root in the sodium-chloride water solution that mass concentration is 1%~3%
10~20min is soaked, takes out, is rinsed with clear water, 3~5min is boiled in boiling water, taking-up is chopped into mushroom fourth, standby；Onion goes
Skin, clean up, be chopped into diced onion, it is standby；Leaf mustard cleans up, and is carried out pickling 1~3h with salt, takes out, is rinsed with clear water,
Salty leaf mustard section is cut into, it is standby；
S3, finished product preparation：Frying pan is preheated, adds vegetable oil, when vegetable oil is ripe to 6~8, by soy sauce, white granulated sugar,
Vinegar, zanthoxylum powder, star aniseed powder, ginger powder and black sesame powder add quick-fried in pot, and then S1 steps are cut into inch strips or the olive of block again
It is added in frying pan and stir-fries, add the salty leaf mustard section that S2 steps obtain and continue to stir-fry, then adds salt and S2 steps obtain
To mushroom fourth and diced onion continue stir-frying and to salty leaf mustard section become corvinus, add lemon juice, Chinese flowering quince juice, fresh orange-juice, mix
Conjunction uniformly produces olive dish sauce；
S4, the olive dish sauce prepared to S3 steps are sterilized, dispensed, the preparation technology of bamboo shoot fourth thick chilli sauce is completed in embedding.
A kind of 2. preparation technology of olive dish sauce according to claim 1, it is characterised in that dryer in the S1 steps
Temperature control at 60~80 DEG C.
3. the preparation technology of a kind of olive dish sauce according to claim 1, it is characterised in that pickle mustard in the S2 steps
The mass ratio of leaf mustard and salt is 3~6 during dish：1~2.
A kind of 4. preparation technology of olive dish sauce according to claim 1, it is characterised in that the olive dish sauce bag include with
The raw material of lower parts by weight：25~36 parts of olive, 15~22 parts of mushroom, 14~26 parts of onion, 50~72 parts of leaf mustard, vegetable oil 6~
12 parts, 5~8 parts of soy sauce, 1~3 part of white granulated sugar, 1~3 part of zanthoxylum powder, 0.5~1.5 part of star aniseed powder, 1~2.5 part of ginger powder, sesame
Numb 2~6 parts of powder, 3~6 parts of lemon juice, 4~8 parts of Chinese flowering quince juice, 3~6 parts of fresh orange-juice.
A kind of 5. preparation technology of olive dish sauce according to claim 1, it is characterised in that the olive dish sauce bag include with
The raw material of lower parts by weight：28~32 parts of olive, 17~21 parts of mushroom, 16~22 parts of onion, 50~72 parts of leaf mustard, vegetable oil 6~
12 parts, 5~8 parts of soy sauce, 1~3 part of white granulated sugar, 1~3 part of zanthoxylum powder, 0.8~1.3 part of star aniseed powder, 1.5~2.5 parts of ginger powder,
3~6 parts of black sesame powder, 3~6 parts of lemon juice, 4~8 parts of Chinese flowering quince juice, 3~6 parts of fresh orange-juice.
A kind of 6. preparation technology of olive dish sauce according to claim 1, it is characterised in that the olive dish sauce bag include with
The raw material of lower parts by weight：30 parts of olive, 19 parts of mushroom, 19 parts of onion, 61 parts of leaf mustard, 9 parts of vegetable oil, 6 parts of soy sauce, white granulated sugar 2
Part, 2 parts of zanthoxylum powder, 1 part of star aniseed powder, 2 parts of ginger powder, 4 parts of black sesame powder, 4 parts of lemon juice, 6 parts of Chinese flowering quince juice, 4 parts of fresh orange-juice.
A kind of 7. preparation technology of olive dish sauce according to claim 1, it is characterised in that the mushroom and onion it is total
Quality is more than the 50% of leaf mustard gross mass.
8. the preparation technology of a kind of olive dish sauce according to claim 1, it is characterised in that the soy sauce is dark soy sauce and life
The mixture taken out, and the volume ratio of dark soy sauce and light soy sauce is 2~5：1.
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Cited By (1)
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