CN108077898A - A kind of potato thick chilli sauce and preparation method thereof - Google Patents
A kind of potato thick chilli sauce and preparation method thereof Download PDFInfo
- Publication number
- CN108077898A CN108077898A CN201810078592.7A CN201810078592A CN108077898A CN 108077898 A CN108077898 A CN 108077898A CN 201810078592 A CN201810078592 A CN 201810078592A CN 108077898 A CN108077898 A CN 108077898A
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- parts
- potato
- sauce
- frying
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Classifications
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
Abstract
The invention discloses a kind of potato thick chilli sauce, including following raw material：50 70 parts of potato, 8 15 parts of millet starch, 30 50 parts of thick broad-bean sauce, 10 20 parts of peanut oil, 23 parts of ginger powder, 12 parts of garlic granule, 24 parts of five-spice powder, 35 parts of white granulated sugar, 23 parts of edible salt.The present invention adds other auxiliary materials using potato as raw material, not only has the taste of traditional sauce, but also sweet in flavor with potato, meanwhile, it can solve that the potato storage cycle is short, the present situation of drinking potato food single varieties, so as to promote the development of potato secondary industry.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of potato thick chilli sauce and preparation method thereof.
Background technology
Potato is also known as potato, potato, potato, potato etc..Potato tubers contains 2% or so protein, and potato is done
Middle protein content is 8-9%.The protein nutritive value of potato is very high, and quality is equivalent to the protein of egg, easily
Digestion absorbs, better than the protein of other crops.And the protein of potato contains 18 kinds of amino acid, and it cannot including human body
The various essential amino acids of synthesis.Speak highly of potato nutritive value, be with its stem tuber contain high-grade protein and
Lysine, tryptophan, histidine, arginine, phenylalanine, valine, leucine, isoleucine and the egg ammonia of essential amino acid
The presence of acid is undivided.At present, potato more is limited to fresh storage, fresh fortune, marketing fresh, eats raw.In traditional diet structure, except portion
Region-by-region is directly edible as staple food, and more than 95% potato is eaten raw as vegetables, and direct consumption figure is continuous in recent years
Decline.Potato industrial processes are limited to be processed into raw starch more, make bean vermicelli, bean sheet jelly, vermicelli, alcohol etc., and not only quantity is few, and
And working depth is inadequate, the economic benefit is not high, and digestion power is limited.
The content of the invention
In view of the above shortcomings of the prior art, the object of the present invention is to provide a kind of potato thick chilli sauces and preparation method thereof.
The present invention takes the technical solution to be：
A kind of potato thick chilli sauce, including following raw material：50-70 parts of potato, 8-15 parts of millet starch, thick broad-bean sauce 30-50
Part, 10-20 parts of peanut oil, 2-3 parts of ginger powder, 1-2 parts of garlic granule, 2-4 parts of five-spice powder, 3-5 parts of white granulated sugar, 2-3 parts of edible salt.
Preferably, the potato thick chilli sauce, including following raw material：60 parts of potato, 11.5 parts of millet starch, thick broad-bean sauce
40 parts, 15 parts of peanut oil, 2.5 parts of ginger powder, 1.5 parts of garlic granule, 3 parts of five-spice powder, 4 parts of white granulated sugar, 2.5 parts of edible salt.
The preparation method of above-mentioned potato thick chilli sauce, includes the following steps：
(1) pretreatment of raw material：Potato is peeled, cleans up and is diced；Millet starch is cleaned up into chopping；
(2) frying：Peanut oil is poured into pot, is heated to 90 DEG C or so, millet starch, ginger powder, garlic granule, five-spice powder is poured into and turns over
3-5min is fried, adds small pudding stir-frying 5-10min, is eventually adding thick broad-bean sauce stir-frying 10-15min；
(3) boil：The drinking water of thick broad-bean sauce equivalent is added in into pot, adds in white granulated sugar after boiling, edible salt is mixed thoroughly, small fire
It endures until when sauce body is sticky, meat fragrance spread out, and is stirred continuously, prevent viscous pot.
The beneficial effects of the invention are as follows：The present invention adds other auxiliary materials using potato as raw material, has both had the taste of traditional sauce
Road, and sweet in flavor with potato, meanwhile, it can solve that the potato storage cycle is short, the present situation of drinking potato food single varieties, so as to promote
Into the development of potato secondary industry.
Specific embodiment
For a further understanding of the present invention, the preferred embodiment of the invention is described with reference to embodiment, still
It should be appreciated that these descriptions are simply for the feature and advantage that further illustrate the present invention rather than to the claims in the present invention
Limitation.
Embodiment 1
A kind of potato thick chilli sauce, including following raw material：50 parts of potato, 8 parts of millet starch, 30 parts of thick broad-bean sauce, peanut oil
10 parts, 2 parts of ginger powder, 1 part of garlic granule, 2 parts of five-spice powder, 3 parts of white granulated sugar, 2 parts of edible salt.
The preparation method of above-mentioned potato thick chilli sauce, includes the following steps：
(1) pretreatment of raw material：Potato is peeled, cleans up and is diced；Millet starch is cleaned up into chopping；
(2) frying：Peanut oil is poured into pot, is heated to 90 DEG C or so, millet starch, ginger powder, garlic granule, five-spice powder is poured into and turns over
3min is fried, adds small pudding stir-frying 5min, is eventually adding thick broad-bean sauce stir-frying 10min；
(3) boil：The drinking water of thick broad-bean sauce equivalent is added in into pot, adds in white granulated sugar after boiling, edible salt is mixed thoroughly, small fire
It endures until when sauce body is sticky, meat fragrance spread out, and is stirred continuously, prevent viscous pot.
Embodiment 2
A kind of potato thick chilli sauce, including following raw material：60 parts of potato, 11.5 parts of millet starch, 40 parts of thick broad-bean sauce, peanut
15 parts of oil, 2.5 parts of ginger powder, 1.5 parts of garlic granule, 3 parts of five-spice powder, 4 parts of white granulated sugar, 2.5 parts of edible salt.
The preparation method of above-mentioned potato thick chilli sauce, includes the following steps：
(1) pretreatment of raw material：Potato is peeled, cleans up and is diced；Millet starch is cleaned up into chopping；
(2) frying：Peanut oil is poured into pot, is heated to 90 DEG C or so, millet starch, ginger powder, garlic granule, five-spice powder is poured into and turns over
4min is fried, adds small pudding stir-frying 7.5min, is eventually adding thick broad-bean sauce stir-frying 12.5min；
(3) boil：The drinking water of thick broad-bean sauce equivalent is added in into pot, adds in white granulated sugar after boiling, edible salt is mixed thoroughly, small fire
It endures until when sauce body is sticky, meat fragrance spread out, and is stirred continuously, prevent viscous pot.
Embodiment 3
A kind of potato thick chilli sauce, including following raw material：70 parts of potato, 15 parts of millet starch, 50 parts of thick broad-bean sauce, peanut oil
20 parts, 3 parts of ginger powder, 2 parts of garlic granule, 4 parts of five-spice powder, 5 parts of white granulated sugar, 3 parts of edible salt.
The preparation method of above-mentioned potato thick chilli sauce, includes the following steps：
(1) pretreatment of raw material：Potato is peeled, cleans up and is diced；Millet starch is cleaned up into chopping；
(2) frying：Peanut oil is poured into pot, is heated to 90 DEG C or so, millet starch, ginger powder, garlic granule, five-spice powder is poured into and turns over
5min is fried, adds small pudding stir-frying 10min, is eventually adding thick broad-bean sauce stir-frying 15min；
(3) boil：The drinking water of thick broad-bean sauce equivalent is added in into pot, adds in white granulated sugar after boiling, edible salt is mixed thoroughly, small fire
It endures until when sauce body is sticky, meat fragrance spread out, and is stirred continuously, prevent viscous pot.
Claims (3)
1. a kind of potato thick chilli sauce, it is characterised in that including following raw material：50-70 parts of potato, 8-15 parts of millet starch, bean cotyledon
30-50 parts of sauce, 10-20 parts of peanut oil, 2-3 parts of ginger powder, 1-2 parts of garlic granule, 2-4 parts of five-spice powder, 3-5 parts of white granulated sugar, edible salt 2-3
Part.
2. potato thick chilli sauce according to claim 1, it is characterised in that including following raw material：60 parts of potato, millet
11.5 parts of green pepper, 40 parts of thick broad-bean sauce, 15 parts of peanut oil, 2.5 parts of ginger powder, 1.5 parts of garlic granule, 3 parts of five-spice powder, 4 parts of white granulated sugar, edible salt
2.5 part.
3. the preparation method of potato thick chilli sauce according to claim 1 or 2, it is characterised in that include the following steps：
(1) pretreatment of raw material：Potato is peeled, cleans up and is diced；Millet starch is cleaned up into chopping；
(2) frying：Peanut oil is poured into pot, is heated to 90 DEG C or so, pours into millet starch, ginger powder, garlic granule, five-spice powder stir-frying 3-
5min adds small pudding stir-frying 5-10min, is eventually adding thick broad-bean sauce stir-frying 10-15min；
(3) boil：The drinking water of thick broad-bean sauce equivalent is added in into pot, white granulated sugar, edible salt are added in after boiling and is mixed thoroughly, small fire endure to
It until when sauce body is sticky, meat fragrance spread out, and is stirred continuously, prevents viscous pot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810078592.7A CN108077898A (en) | 2018-01-26 | 2018-01-26 | A kind of potato thick chilli sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810078592.7A CN108077898A (en) | 2018-01-26 | 2018-01-26 | A kind of potato thick chilli sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108077898A true CN108077898A (en) | 2018-05-29 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810078592.7A Pending CN108077898A (en) | 2018-01-26 | 2018-01-26 | A kind of potato thick chilli sauce and preparation method thereof |
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| Country | Link |
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| CN (1) | CN108077898A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124542A (en) * | 2015-09-10 | 2015-12-09 | 张美丽 | Spicy, hot, fresh and fragrant instant noodle seasoning sauce |
| CN105707844A (en) * | 2016-02-05 | 2016-06-29 | 万源市花萼绿色食品有限公司 | Hot and savory potato and black bean sauce and making method thereof |
| CN105768050A (en) * | 2016-04-01 | 2016-07-20 | 西昌学院 | Flavor potato oil hot sauce prepared from potatoes and processing method thereof |
| CN105901658A (en) * | 2016-04-15 | 2016-08-31 | 重庆市友军食品有限公司 | Special vegetable chilli sauce and preparation method |
| CN106036780A (en) * | 2016-05-31 | 2016-10-26 | 马鞍山市国华农业发展有限公司 | Potato chili sauce |
-
2018
- 2018-01-26 CN CN201810078592.7A patent/CN108077898A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124542A (en) * | 2015-09-10 | 2015-12-09 | 张美丽 | Spicy, hot, fresh and fragrant instant noodle seasoning sauce |
| CN105707844A (en) * | 2016-02-05 | 2016-06-29 | 万源市花萼绿色食品有限公司 | Hot and savory potato and black bean sauce and making method thereof |
| CN105768050A (en) * | 2016-04-01 | 2016-07-20 | 西昌学院 | Flavor potato oil hot sauce prepared from potatoes and processing method thereof |
| CN105901658A (en) * | 2016-04-15 | 2016-08-31 | 重庆市友军食品有限公司 | Special vegetable chilli sauce and preparation method |
| CN106036780A (en) * | 2016-05-31 | 2016-10-26 | 马鞍山市国华农业发展有限公司 | Potato chili sauce |
Non-Patent Citations (1)
| Title |
|---|
| 张胜文: "《家常菜典 植物篇》", 31 January 2002, 吉林科学技术出版社 * |
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Application publication date: 20180529 |