CN108338349A - A kind of Chongqing facet condiment and preparation method thereof - Google Patents
A kind of Chongqing facet condiment and preparation method thereof Download PDFInfo
- Publication number
- CN108338349A CN108338349A CN201810075490.XA CN201810075490A CN108338349A CN 108338349 A CN108338349 A CN 108338349A CN 201810075490 A CN201810075490 A CN 201810075490A CN 108338349 A CN108338349 A CN 108338349A
- Authority
- CN
- China
- Prior art keywords
- parts
- condiment
- facet
- chongqing
- ginger
- 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
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of Chongqing facet condiment, the preparation method of condiment is made according to following parts by weight：Rape oil, lard, meat mincing, green onion, ginger, garlic, pepper powder, five-spice powder, oily spicy hot pepper, cooking wine, oil consumption, thick broad-bean sauce, soy sauce, monosodium glutamate, edible salt, peanut, sesame paste, spiceleaf.The oily spicy hot pepper of the present invention includes the capsicum annum fasciculatum of two gold bar of Sichuan, Guizhou clovershrub and Hunan.It can both be eaten as the condiment of facet when Chongqing facet condiment prepared by the present invention is edible and can also be used as daily dish to go with rice, steamed buns etc, there is the advantages of instant bagged, carrying aspect, suitable large-scale production.
Description
Technical field
The invention belongs to food seasoning technical fields, and in particular to a kind of small mew condiment in Chongqing.
Background technology
Chongqing facet is one of four big characteristic food of Chongqing, is one kind of Chongqing noodles, and condiment is the soul of facet, one
Bowl face item renders palatable by condiment entirely, first mixes up condiment, place into well-done noodles, spicy reconciliation do not stimulate, noodles chewy is suitable
Sliding, soup stock is with fragrance striking the nose, and taste is dense.Unfortunately, want that eating facet only can just have to entity StoreFront, be unfavorable for U.S.
Food is promoted.
Invention content
In view of the deficienciess of the prior art, the technical problem to be solved in the present invention is to provide a kind of Chongqing facet condiment,
The present invention prepares provided condiment with preservation is facilitated, and is fond of eating and does not get angry, advantage easy to carry.
To achieve the goals above, the present invention is to realize by the following technical solutions：A kind of Chongqing facet condiment,
Including following component：Rape oil, lard, meat mincing, green onion, ginger, garlic, pepper powder, five-spice powder, oily spicy hot pepper, cooking wine, oil consumption, bean cotyledon
Sauce, soy sauce, edible salt, monosodium glutamate.
Preferably, further include, peanut, sesame paste, spiceleaf.
Preferably, 30~65 parts of rape oil, 10~30 parts of lard, 20~80 parts of meat mincing, 2~8 parts of green onion, 2~8 parts of ginger, garlic 2
~8 parts, 2~8 parts of pepper powder, 1~5 part of five-spice powder, oily 2~20 parts of spicy hot pepper, 1~5 part of cooking wine, 1~5 part of oil consumption, bean cotyledon
0.1~5 part of 1~5 part of sauce, 1~4 part of soy sauce, 0.1~8 part of edible salt and monosodium glutamate.
Preferably, the oily spicy hot pepper be two gold bar of Sichuan, Guizhou clovershrub and one kind in the capsicum annum fasciculatum in Hunan or
It is several.
It is furthermore preferred that 35 parts of rape oil, 15 parts of lard, 28 parts of meat mincing, 2 parts of green onion, 2 parts of ginger, 2 parts of garlic, 3 parts of pepper powder, spices
1.5 parts of powder, oily 5 parts of spicy hot pepper, 2 parts of cooking wine, 1 part of oil consumption, 1 part of thick broad-bean sauce, 1 part of soy sauce, 1 part of edible salt, 1 part of monosodium glutamate, flower
3 parts raw, 2 parts of sesame paste, 1 part of spiceleaf.
It is furthermore preferred that 60 parts of rape oil, 25 parts of lard, 60 parts of meat mincing, 6 parts of green onion, 6 parts of ginger, 6 parts of garlic, 5 parts of pepper powder, spices
4 parts of powder, oily 15 parts of spicy hot pepper, 3 parts of cooking wine, 2 parts of oil consumption, 3 parts of thick broad-bean sauce, 3 parts of soy sauce, 5 parts of edible salt, 3 parts of monosodium glutamate, flower
5 parts raw, 3 parts of sesame paste, 2 parts of spiceleaf.
The preparation method of facet condiment of the present invention is as follows：
A. food materials are got out, will be pulverized after peanut, sesame drying, green onion, ginger, garlic simple stage property,；
B. meat foam is mixed thoroughly with green onion, ginger, garlic, thick broad-bean sauce, oil consumption, soy sauce, pepper powder, cooking wine, is pickled 5~25 minutes；
C. rape oil is added into pot, is heated to 160~190 DEG C, meat foam is added in oil and is stir-fried, clear water, light soy sauce is added,
Warm fire is burnt 8~15 minutes, and last big fire receipts juice is pulled out spare；
D. rape oil is added into pot and is heated to 160~260 DEG C with lard, Chinese prickly ash is added after suffusing an exquisite fragrance all around in lower ginger, garlic frying
Sesame paste off the pot can be eventually adding after face, five-spice powder, oily spicy hot pepper, oil consumption, soy sauce, edible salt, monosodium glutamate frying are uniform to stir
Mix cooling；
E. it is packed after meat foam obtained by step c being vacuum-packed with condiment obtained by step d.
Benefit of the present invention
The condiment of meat foam and the Chongqing facet of preparation is vacuum-packed the present invention, prepared Chongqing facet condiment
Not only can as Chongqing facet flavouring but also daily dish to go with rice, steamed buns etc can be used as, delicious nutrition again has instant bagged, carries
Aspect, the advantages of being suitble to mass produce.
Specific implementation mode
Following embodiment is only being expanded on further and illustrate to the present invention, rather than limiting the scope of the invention.Under
Face is further elaborated on the present invention with reference to embodiment, it should be appreciated to those skilled in the art that the present invention is not limited to this
A little embodiments and the preparation method used.Moreover, those skilled in the art's description according to the present invention can to the present invention into
Row equivalent replacement, combination, improvement or modification, but these are intended to be included in the scope of the present invention
Embodiment 1
The formula number of a kind of Chongqing facet condiment, condiment includes as follows, 40 parts of rape oil, 16 parts of lard, meat mincing
28 parts, 2 parts of green onion, 2 parts of ginger, 2 parts of garlic, 3 parts of pepper powder, 1.5 parts of five-spice powder, oily 4 parts of spicy hot pepper, 2 parts of cooking wine, 2 parts of oil consumption,
1 part of thick broad-bean sauce, 1 part of soy sauce, 1 part of edible salt, 1 part of monosodium glutamate.
Chongqing facet condiment preparation method is as follows：
A. food materials are got out, will be pulverized after peanut, sesame drying, green onion, ginger, garlic simple stage property,；
B. meat foam is mixed thoroughly with green onion, ginger, garlic, thick broad-bean sauce, oil consumption, soy sauce, pepper powder, cooking wine, is pickled 5~25 minutes；
C. rape oil is added into pot, is heated to 170 DEG C, meat foam is added in oil and is stir-fried, clear water, light soy sauce is added, warm fire is burnt
8~15 minutes, last big fire receipts juice was pulled out spare；
D. rape oil is added into pot and is heated to 190 DEG C with lard, pepper powder, five are added after suffusing an exquisite fragrance all around in lower ginger, garlic frying
It is cold it off the pot can be eventually adding sesame paste stirring after face powder, oily spicy hot pepper, oil consumption, soy sauce, edible salt, monosodium glutamate frying are uniform
But；
E. it is packed after meat foam obtained by step c being vacuum-packed with condiment obtained by step d.
Embodiment 2
The present embodiment is identical as the preparation method of embodiment 1, and uniquely difference lies in the component of selected condiment food materials and implementations
Example 1 is different.The condiment food materials of the present embodiment include 55 parts of rape oil, 25 parts of lard, 50 parts of meat mincing, 5 parts of green onion, ginger by weight
5 parts, 5 parts of garlic, 4 parts of pepper powder, 4 parts of five-spice powder, oily 20 parts of spicy hot pepper, 4 parts of cooking wine, 3 parts of oil consumption, 3 parts of thick broad-bean sauce, soy sauce 2
Part, 5 parts of edible salt, 3 parts of monosodium glutamate, 6 parts of peanut, 4 parts of sesame paste, 2 parts of spiceleaf.
The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention, for this field
For technical staff, it is clear that invention is not limited to the details of the above exemplary embodiments, and in the spirit without departing substantially from the present invention
Or in the case of essential characteristic, the present invention can be realized in other specific forms.It therefore, in all respects, should all
Regard embodiment as exemplary, and be non-limiting, the scope of the present invention is above-mentioned by appended claims
Illustrate to limit, it is intended that including all changes that come within the meaning and range of equivalency of the claims in this hair
In bright.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only
It contains an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art answer
When considering the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms people in the art
The other embodiment that member is appreciated that.
Claims (7)
1. a kind of Chongqing facet condiment, which is characterized in that including following component, rape oil, lard, meat mincing, green onion, ginger, garlic, Chinese prickly ash
Face, five-spice powder, oily spicy hot pepper, cooking wine, oil consumption, thick broad-bean sauce, soy sauce, edible salt, monosodium glutamate.
2. facet condiment in Chongqing according to claim 1, which is characterized in that further include, peanut, sesame paste, spiceleaf.
3. facet condiment in Chongqing according to claim 1, which is characterized in that 30~65 parts of rape oil, 10~30 parts of lard, broken
20~80 parts of meat, 2~8 parts of green onion, 2~8 parts of ginger, 2~8 parts of garlic, 2~8 parts of pepper powder, 1~5 part of five-spice powder, oily spicy hot pepper 2~
20 parts, 1~5 part of cooking wine, 1~5 part of oil consumption, 1~5 part of thick broad-bean sauce, 1~4 part of soy sauce, 0.1~8 part of edible salt, monosodium glutamate 0.1~5
Part.
4. facet condiment in Chongqing according to claim 1, which is characterized in that the oil spicy hot pepper be two gold bar of Sichuan,
One or more of the capsicum annum fasciculatum of Guizhou clovershrub and Hunan.
5. facet condiment in Chongqing according to claim 1, which is characterized in that 35 parts of rape oil, 15 parts of lard, 28 parts of meat mincing,
2 parts of green onion, 2 parts of ginger, 2 parts of garlic, 3 parts of pepper powder, 1.5 parts of five-spice powder, oily 5 parts of spicy hot pepper, 2 parts of cooking wine, 1 part of oil consumption, thick broad-bean sauce 1
Part, 1 part of soy sauce, 1 part of edible salt, 1 part of monosodium glutamate.
6. according to claims 1 or 2 any one of them Chongqing facet condiment, which is characterized in that 60 parts of rape oil, 25 parts of lard,
60 parts of meat mincing, 6 parts of green onion, 6 parts of ginger, 6 parts of garlic, 5 parts of pepper powder, 4 parts of five-spice powder, oily 15 parts of spicy hot pepper, 3 parts of cooking wine, oil consumption 2
Part, 3 parts of thick broad-bean sauce, 3 parts of soy sauce, 5 parts of edible salt, 3 parts of monosodium glutamate, 5 parts of peanut, 3 parts of sesame paste, 2 parts of spiceleaf.
7. the preparation method of facet condiment in Chongqing according to claim 1, which is characterized in that preparation method is as follows：
A. food materials are got out, will be pulverized after peanut, sesame drying, green onion, ginger, garlic simple stage property,；
B. meat foam is mixed thoroughly with green onion, ginger, garlic, thick broad-bean sauce, oil consumption, soy sauce, pepper powder, cooking wine, is pickled 5~25 minutes；
C. rape oil is added into pot, is heated to 160~190 DEG C, meat foam is added in oil and is stir-fried, clear water, light soy sauce is added, warm fire is burnt
8~15 minutes, last big fire receipts juice was pulled out spare；
D. rape oil is added into pot and is heated to 160~260 DEG C with lard, pepper powder, five are added after suffusing an exquisite fragrance all around in lower ginger, garlic frying
It is cold it off the pot can be eventually adding sesame paste stirring after face powder, oily spicy hot pepper, oil consumption, soy sauce, edible salt, monosodium glutamate frying are uniform
But；
E. it is packed after meat foam obtained by step c being vacuum-packed with condiment obtained by step d.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810075490.XA CN108338349A (en) | 2018-01-26 | 2018-01-26 | A kind of Chongqing facet condiment and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810075490.XA CN108338349A (en) | 2018-01-26 | 2018-01-26 | A kind of Chongqing facet condiment and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108338349A true CN108338349A (en) | 2018-07-31 |
Family
ID=62961690
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810075490.XA Pending CN108338349A (en) | 2018-01-26 | 2018-01-26 | A kind of Chongqing facet condiment and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108338349A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101336683A (en) * | 2008-08-07 | 2009-01-07 | 郝青林 | Dandan instant noodle |
| CN105361090A (en) * | 2015-11-24 | 2016-03-02 | 重庆市盛沿食品有限责任公司 | Combined Chongqing Xiaomian seasoning packet |
| CN105475955A (en) * | 2015-11-24 | 2016-04-13 | 重庆市盛沿食品有限责任公司 | Making method of combined Chongqing noodle Xiaomian seasoning bag |
| CN106072412A (en) * | 2016-06-20 | 2016-11-09 | 重庆飞亚实业有限公司 | Spicy little flavoring agent |
| CN106072390A (en) * | 2016-06-20 | 2016-11-09 | 重庆飞亚实业有限公司 | Spicy little flavoring agent processing technique |
| CN106418421A (en) * | 2016-11-24 | 2017-02-22 | 重庆小天鹅百福食品有限公司 | Seasoning for Chongqing noodles and preparation method thereof |
-
2018
- 2018-01-26 CN CN201810075490.XA patent/CN108338349A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101336683A (en) * | 2008-08-07 | 2009-01-07 | 郝青林 | Dandan instant noodle |
| CN105361090A (en) * | 2015-11-24 | 2016-03-02 | 重庆市盛沿食品有限责任公司 | Combined Chongqing Xiaomian seasoning packet |
| CN105475955A (en) * | 2015-11-24 | 2016-04-13 | 重庆市盛沿食品有限责任公司 | Making method of combined Chongqing noodle Xiaomian seasoning bag |
| CN106072412A (en) * | 2016-06-20 | 2016-11-09 | 重庆飞亚实业有限公司 | Spicy little flavoring agent |
| CN106072390A (en) * | 2016-06-20 | 2016-11-09 | 重庆飞亚实业有限公司 | Spicy little flavoring agent processing technique |
| CN106418421A (en) * | 2016-11-24 | 2017-02-22 | 重庆小天鹅百福食品有限公司 | Seasoning for Chongqing noodles and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103300345A (en) | Mint fermented bean curd silverfish sauce and preparation method thereof | |
| CN102972801A (en) | Roasted egg food with shell and preparation method thereof | |
| CN101336683B (en) | Dandan instant noodle | |
| CN102885277A (en) | Boiled fish condiment as well as preparation method and application thereof | |
| CN1166313C (en) | Fragrant chilli paste and its making process | |
| CN109965030A (en) | Chilli oil and preparation method thereof | |
| JP2894982B2 (en) | Seasoning sauce and pilaf using it | |
| KR20150062031A (en) | Barbecue sauce with meat of barbecue sauce same | |
| JP2010136667A (en) | Method for producing mixed seasoning paste | |
| CN101138409B (en) | Pickling material sauce | |
| CN108813552A (en) | A kind of cumin barbecue taste beef paste and its production technology | |
| CN108338349A (en) | A kind of Chongqing facet condiment and preparation method thereof | |
| CN106666649A (en) | Minced garlic seafood barbecue sauce | |
| CN105661147A (en) | Seasoning of Sichuan noodles with peppery sauce | |
| CN1315408C (en) | Pungent food and its making method | |
| CN105495543A (en) | Hot and spicy sauce | |
| CN109924446A (en) | Spicy fried capsicum of one kind and preparation method thereof | |
| CN105661165A (en) | Braised beef flavor noodle seasoning | |
| CN101401660B (en) | Method for making spicy soup | |
| CN105661141A (en) | Preparation method of pickled Chinese cabbage noodle seasoning | |
| CN105581119A (en) | Preparation method of condiments for Sichuan style noodles | |
| CN105661152A (en) | Preparation method of seasoning of sour and hot noodles | |
| CN100584216C (en) | Aroma bird food and manufacture craft thereof | |
| KR20010084101A (en) | Fried or otherwise cooked chicken mixed with Ttukgokki (hot-sauced Rice cake) | |
| KR20130087967A (en) | Ice seasoned bar rice cake of the method of manufacturing the same |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180731 |
|
| RJ01 | Rejection of invention patent application after publication |