CN108523071A - The steamed flavouring condiment and preparation method thereof of one kind - Google Patents
The steamed flavouring condiment and preparation method thereof of one kind Download PDFInfo
- Publication number
- CN108523071A CN108523071A CN201810217463.1A CN201810217463A CN108523071A CN 108523071 A CN108523071 A CN 108523071A CN 201810217463 A CN201810217463 A CN 201810217463A CN 108523071 A CN108523071 A CN 108523071A
- Authority
- CN
- China
- Prior art keywords
- flavouring
- packet
- powder
- peanut
- condiment
- 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
Abstract
The invention discloses the steamed flavouring condiment of one kind, basis packet including respective independent packaging and flavouring packet, the basis includes 20~30g of edible oil, 8~10g of oyster sauce, 5~10g of aromatic vinegar, 5~20g of fermented soya bean, 2~5g of kudzu-vine root powder, 2~5g of tangerine peel powder, 10~15g of rock sugar；The flavouring packet includes：5~15g of sesame oil, 18~30g of crisp winter jujube powder, the broken 10~30g of peanut, each component of the present invention is easily obtained, and is prepared and is easy, and the basis packet and flavouring packet of standard are included, user only need to be by step use, the people's use for being bad at culinary art is greatly facilitated, basic Bao Tixian determines taste, and flavouring packet so that fragrance is stronger, and crisp winter jujube powder is contained in flavouring packet and peanut is broken, the fragrant and sweet and burnt odor taste for more adding steamed food materials, makes one appetite and opens greatly, meets the public demand to cuisines.
Description
Technical field
The present invention relates to food seasoning fields, and in particular to the steamed flavouring condiment and preparation method thereof of one kind.
Background technology
Steamed is common cooking method, and the food materials handled well such as fish is put into pot, and condiment is added and cooks, can
To retain the nutriment of food materials to greatest extent, the condiment being added in now steamed is mostly freely allocated, but for being not good at
For the people of culinary art, autonomous condiment of allocating has certain difficulty, it is easier that taste is poor, and the steamed condiment allocated now
Taste with it is salty it is fresh based on, fragrance is thin, cannot trigger the appetite of people well, is less useful for body of the abundant people to cuisines
Sense is tested, it is therefore desirable to steamed condiment that is that a kind of ready-made people for being conveniently bad at culinary art uses and being capable of flavouring.
Invention content
For problems of the prior art, one of the objects of the present invention is to provide a kind of steam in clear soup to use flavouring condiment,
It efficiently solves problems of the prior art, and the second object of the present invention is to provide a kind of steamed with flavouring condiment
Preparation method.
To achieve the above object, the specific technical solution of the present invention is：
One kind is steamed to use flavouring condiment, includes the basis packet and flavouring packet of respective independent packaging, the basis includes food
With 20~30g of oil, 8~10g of oyster sauce, 5~10g of aromatic vinegar, 5~20g of fermented soya bean, 2~5g of kudzu-vine root powder, 2~5g of tangerine peel powder, rock sugar 10~
15g；The flavouring packet includes：5~15g of sesame oil, 18~30g of crisp winter jujube powder, the broken 10~30g of peanut.
Preferably, the tangerine peel powder is smashed ground 200 mesh sieve to pieces for citrus chachiensis hortorum and is made.
Preferably, the crisp winter jujube powder is smashed ground 200 mesh sieve to pieces for fried crisp winter jujube and is made.
Preferably, broken smashed to pieces for the peanut peeling through frying of the peanut is made.
A kind of steamed preparation method with flavouring condiment, the preparation method include the following steps：
Step 1: the edible oil and rock sugar is taken to mix, it is slowly heated to 50 DEG C~60 DEG C and keeps temperature, stirring to ice
Sugar is completely dissolved, and obtains material A；
Step 2: the fermented soya bean and kudzu-vine root powder are added in material A, 2~3min is stirred, then cools to room temperature, obtains
Material B；
Step 3: the oyster sauce, aromatic vinegar and tangerine peel powder is added into the material B, stir evenly at room temperature, it is fixed to be sent into
Amount racking machine, which is fitted into packaging bag, to be sealed, and finished product basis packet is obtained；
Step 4: by the crisp winter jujube powder and peanut is broken is mixed evenly, material C is obtained；
Step 5: the sesame oil is slowly heated to 70 DEG C~80 DEG C, then on uniform sprinkle to the material C, stir
1~2min is mixed, is cooled to room temperature, feeding quantitative racking machine, which is fitted into packaging bag, to be sealed, and finished product flavouring packet is obtained.
When making steamed cooking, basis is wrapped on uniform sprinkle to the food materials handled well in advance, is pickled on after 10~20min
Pot steams, and food materials is taken out after cooking, then the uniform sprinkle of flavouring packet to food materials can just be enjoyed cuisines.
The above-mentioned technical proposal of the present invention has the advantages that：
Each component of the present invention is easily obtained, and is prepared and is easy, and includes the basis packet and flavouring packet of standard, user only need to be by step
Rapid use greatly facilitates the people's use for being bad at culinary art, and basic Bao Tixian determines taste, and flavouring packet makes fragrance more enriching
It is strongly fragrant, and contain crisp winter jujube powder in flavouring packet and peanut is broken, the fragrant and sweet and burnt odor taste of steamed food materials is more added, is made one
Appetite is opened greatly, and the public demand to cuisines is met.
Specific implementation mode
The present invention is made a more thorough explanation below with embodiment.The present invention can be presented as a variety of different forms,
It should not be construed as limited to the exemplary embodiments described herein.
Embodiment 1
One kind is steamed to use flavouring condiment, includes the basis packet and flavouring packet of respective independent packaging, the basis includes food
With oily 20g, oyster sauce 8g, aromatic vinegar 5g, fermented soya bean 5g, kudzu-vine root powder 2g, tangerine peel powder 2g, rock sugar 10g；The flavouring packet includes：Sesame oil
5g, crisp winter jujube powder 18g, the broken 10g of peanut, tangerine peel powder are smashed ground 200 mesh sieve to pieces for citrus chachiensis hortorum and are made, and crisp winter jujube powder is fried crisp
Winter jujube is smashed ground 200 mesh sieve to pieces and is made, and broken smashed to pieces for the peanut peeling through frying of peanut is made.
Preparation method：It takes the edible oil and rock sugar to mix, is slowly heated to 50 DEG C and keeps temperature, stirring is complete to rock sugar
Fully dissolved obtains material A；The fermented soya bean and kudzu-vine root powder are added in material A, 2min is stirred, then cools to room temperature, obtain object
Expect B；The oyster sauce, aromatic vinegar and tangerine peel powder is added into the material B, stirs evenly at room temperature, is sent into quantitative racking machine dress
Enter in packaging bag and seal, obtains finished product basis packet；By the crisp winter jujube powder and peanut is broken is mixed evenly, and obtains material C；It will
The sesame oil is slowly heated to 70 DEG C, then on uniform sprinkle to the material C, stirs 1min, is cooled to room temperature, and it is fixed to be sent into
Amount racking machine, which is fitted into packaging bag, to be sealed, and finished product flavouring packet is obtained.
When making steamed cooking, basis is wrapped on uniform sprinkle to the food materials handled well in advance, is steamed in pot after marinated 10min
System, takes out food materials, then the uniform sprinkle of flavouring packet to food materials can just be enjoyed cuisines after cooking.
Wherein：Kudzu-vine root powder is legume pueraria lobata, the root tuber of sweet kudzu through water mill the clear starch taken, it is sweet in flavor, it is cold in nature,
It can also increase the viscosity that basis is wrapped with antipyretic relieving restlessness after kudzu-vine root powder is added, retaining on food materials is wrapped conducive to basis；
The preparation method of fried crisp winter jujube is：Winter jujube is cleaned, selected, is enucleated, is subsequently placed in dipping tank and carries out 2
It is pulled out after the blanching of~5min, blanching temperature is 60~90 DEG C, is subsequently placed in centrifuge and is carried out dehydrating to it, will be dehydrated
Winter jujube afterwards is placed in the retort of vacuum-pumping, and to being vacuumized in tank, vacuum degree is to be maintained at 0.09~0.1MPa, simultaneously
Palm oil is added in retort and heats palm oil to 90~95 DEG C, takes out, is cooled to often after the frying of 0.5~1.2h
Product oil is obtained after temperature fries crisp winter jujube.
Embodiment 2
One kind is steamed to use flavouring condiment, includes the basis packet and flavouring packet of respective independent packaging, the basis includes food
With oily 30g, oyster sauce 10g, aromatic vinegar 10g, fermented soya bean 20g, kudzu-vine root powder 5g, tangerine peel powder 5g, rock sugar 15g；The flavouring packet includes：Sesame
Oily 15g, crisp winter jujube powder 30g, the broken 30g of peanut, tangerine peel powder are smashed ground 200 mesh sieve to pieces for citrus chachiensis hortorum and are made, and crisp winter jujube powder is oil
Fried crisp winter jujube is smashed ground 200 mesh sieve to pieces and is made, and broken smashed to pieces for the peanut peeling through frying of peanut is made.
Preparation method：It takes the edible oil and rock sugar to mix, is slowly heated to 60 DEG C and keeps temperature, stirring is complete to rock sugar
Fully dissolved obtains material A；The fermented soya bean and kudzu-vine root powder are added in material A, 3min is stirred, then cools to room temperature, obtain object
Expect B；The oyster sauce, aromatic vinegar and tangerine peel powder is added into the material B, stirs evenly at room temperature, is sent into quantitative racking machine dress
Enter in packaging bag and seal, obtains finished product basis packet；By the crisp winter jujube powder and peanut is broken is mixed evenly, and obtains material C；It will
The sesame oil is slowly heated to 80 DEG C, then on uniform sprinkle to the material C, stirs 2min, is cooled to room temperature, and it is fixed to be sent into
Amount racking machine, which is fitted into packaging bag, to be sealed, and finished product flavouring packet is obtained.
Embodiment 3
One kind is steamed to use flavouring condiment, includes the basis packet and flavouring packet of respective independent packaging, the basis includes food
With oily 25g, oyster sauce 9g, aromatic vinegar 8g, fermented soya bean 12g, kudzu-vine root powder 4g, tangerine peel powder 3g, rock sugar 12g；The flavouring packet includes：Sesame oil
10g, crisp winter jujube powder 25g, the broken 20g of peanut, tangerine peel powder are smashed ground 200 mesh sieve to pieces for citrus chachiensis hortorum and are made, and crisp winter jujube powder is frying
Crisp winter jujube is smashed ground 200 mesh sieve to pieces and is made, and broken smashed to pieces for the peanut peeling through frying of peanut is made.
Preparation method：It takes the edible oil and rock sugar to mix, is slowly heated to 55 DEG C and keeps temperature, stirring is complete to rock sugar
Fully dissolved obtains material A；The fermented soya bean and kudzu-vine root powder are added in material A, 2.5min is stirred, then cools to room temperature, obtain
Material B；The oyster sauce, aromatic vinegar and tangerine peel powder is added into the material B, stirs evenly at room temperature, is sent into quantitative racking machine
It is fitted into packaging bag and seals, obtain finished product basis packet；By the crisp winter jujube powder and peanut is broken is mixed evenly, and obtains material C；
The sesame oil is slowly heated to 75 DEG C, then on uniform sprinkle to the material C, 1.5min is stirred, is cooled to room temperature, send
Enter quantitative racking machine and be fitted into packaging bag to seal, obtains finished product flavouring packet.
Above-mentioned example is only intended to illustrate the present invention, and in addition to this, also there are many different embodiments, and these are implemented
Mode be all those skilled in the art after comprehension inventive concept it is also envisioned that therefore, will not enumerate herein.
Claims (5)
1. one kind is steamed to use flavouring condiment, which is characterized in that the basis packet including respective independent packaging and flavouring packet, the basis
Include 20~30g of edible oil, 8~10g of oyster sauce, 5~10g of aromatic vinegar, 5~20g of fermented soya bean, 2~5g of kudzu-vine root powder, 2~5g of tangerine peel powder,
10~15g of rock sugar；The flavouring packet includes：5~15g of sesame oil, 18~30g of crisp winter jujube powder, the broken 10~30g of peanut.
2. flavouring condiment as described in claim 1, which is characterized in that the tangerine peel powder is that citrus chachiensis hortorum smashs ground 200 mesh to pieces
Sieve is made.
3. flavouring condiment as described in claim 1, which is characterized in that the crisp winter jujube powder is smashed to pieces ground for fried crisp winter jujube
200 mesh sieve is made.
4. flavouring condiment as described in claim 1, which is characterized in that the peanut is broken to smash system to pieces for the peanut peeling through frying
At.
5. a kind of preparation method of the flavouring condiment as described in any in 1-4 such as claim, which is characterized in that including following step
Suddenly：
Step 1: the edible oil and rock sugar is taken to mix, it is slowly heated to 50 DEG C~60 DEG C and keeps temperature, stirring is complete to rock sugar
Fully dissolved obtains material A；
Step 2: the fermented soya bean and kudzu-vine root powder are added in material A, 2~3min is stirred, then cools to room temperature, obtains material
B；
Step 3: the oyster sauce, aromatic vinegar and tangerine peel powder is added into the material B, stir evenly at room temperature, is sent into quantitative point
It is fitted into packaging bag and seals, obtain finished product basis packet；
Step 4: by the crisp winter jujube powder and peanut is broken is mixed evenly, material C is obtained；
Step 5: the sesame oil is slowly heated to 70 DEG C~80 DEG C, then on uniform sprinkle to the material C, stirring 1~
2min is cooled to room temperature, and feeding quantitative racking machine, which is fitted into packaging bag, to be sealed, and finished product flavouring packet is obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810217463.1A CN108523071A (en) | 2018-03-16 | 2018-03-16 | The steamed flavouring condiment and preparation method thereof of one kind |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810217463.1A CN108523071A (en) | 2018-03-16 | 2018-03-16 | The steamed flavouring condiment and preparation method thereof of one kind |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108523071A true CN108523071A (en) | 2018-09-14 |
Family
ID=63483994
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810217463.1A Pending CN108523071A (en) | 2018-03-16 | 2018-03-16 | The steamed flavouring condiment and preparation method thereof of one kind |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108523071A (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1436488A (en) * | 2002-02-04 | 2003-08-20 | 李金启 | Production process of crisp winter jujube |
| CN102068002A (en) * | 2010-01-07 | 2011-05-25 | 大连工业大学 | Meat dish food and manufacture method thereof |
| CN103416725A (en) * | 2012-05-23 | 2013-12-04 | 赵强 | Production method for multipurpose seasoning sauce |
| CN104336646A (en) * | 2014-10-11 | 2015-02-11 | 五河县鑫旺清真食品有限公司 | Sweet and peppery nutritional winter jujube contained roast duck and preparation method thereof |
| CN105124512A (en) * | 2015-08-15 | 2015-12-09 | 徐伟明 | Steamed beef seasoning and production method |
| CN105475893A (en) * | 2015-11-19 | 2016-04-13 | 界首市华盛塑料机械有限公司 | Flavored orange rock-fish and processing method thereof |
| CN105768019A (en) * | 2016-03-14 | 2016-07-20 | 李宏宇 | Seasoning bag and steamed fish preparation method by using the seasoning bag |
| CN106213437A (en) * | 2016-07-21 | 2016-12-14 | 安徽杠岗香食品科技有限公司 | A kind of yeast extract meat essence flavouring agent and preparation method thereof |
| CN106261966A (en) * | 2016-08-16 | 2017-01-04 | 郑州子非鱼食品有限公司 | A kind of processing method of quick-freezing Steamed Yellow river carp fish |
-
2018
- 2018-03-16 CN CN201810217463.1A patent/CN108523071A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1436488A (en) * | 2002-02-04 | 2003-08-20 | 李金启 | Production process of crisp winter jujube |
| CN102068002A (en) * | 2010-01-07 | 2011-05-25 | 大连工业大学 | Meat dish food and manufacture method thereof |
| CN103416725A (en) * | 2012-05-23 | 2013-12-04 | 赵强 | Production method for multipurpose seasoning sauce |
| CN104336646A (en) * | 2014-10-11 | 2015-02-11 | 五河县鑫旺清真食品有限公司 | Sweet and peppery nutritional winter jujube contained roast duck and preparation method thereof |
| CN105124512A (en) * | 2015-08-15 | 2015-12-09 | 徐伟明 | Steamed beef seasoning and production method |
| CN105475893A (en) * | 2015-11-19 | 2016-04-13 | 界首市华盛塑料机械有限公司 | Flavored orange rock-fish and processing method thereof |
| CN105768019A (en) * | 2016-03-14 | 2016-07-20 | 李宏宇 | Seasoning bag and steamed fish preparation method by using the seasoning bag |
| CN106213437A (en) * | 2016-07-21 | 2016-12-14 | 安徽杠岗香食品科技有限公司 | A kind of yeast extract meat essence flavouring agent and preparation method thereof |
| CN106261966A (en) * | 2016-08-16 | 2017-01-04 | 郑州子非鱼食品有限公司 | A kind of processing method of quick-freezing Steamed Yellow river carp fish |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005499B (en) | Processing method of mushroom fragrance beef and mushroom fragrance beef | |
| CN107549670B (en) | Convenient instant beef with tilted feet and preparation method thereof | |
| CN106135853A (en) | A kind of halogen material and the preparation method of spiced and stewed food | |
| CN104397750B (en) | Method for processing sauced chicken giblets | |
| CN108835587A (en) | A kind of preparation method of foodstuff flavouring sauce | |
| JP4767905B2 (en) | Sauce composition for yakitori and teriyaki chicken | |
| CN102823881B (en) | Method for making plasma ducks by sansui ducks | |
| KR20000024323A (en) | A Method of Preparing Fried Meat and Sweat and Sour Herbal Sauce | |
| CN101756162A (en) | Method for making chili sauce | |
| CN108272017A (en) | A kind of production method of pork braised in brown sauce | |
| CN102835673B (en) | Method for making stewed duck by using Sansui duck | |
| CN106722637A (en) | A kind of preparation method of river snail duck pin pot | |
| KR20210048966A (en) | Chicken Cooking Method | |
| CN105725158A (en) | Grilled fish stewing seasoning capable of removing fishiness | |
| KR20120118730A (en) | The powdered and liquefied seasoning, product method of powdered and liquefied seasoning | |
| CN108523071A (en) | The steamed flavouring condiment and preparation method thereof of one kind | |
| CN104770699B (en) | A kind of preparation method for lifting pickle flavor seasoning dip | |
| CN111903946A (en) | Preparation method of seasoning red oil | |
| CN101675813A (en) | Minced metapenaeus affinis and production method thereof | |
| JPH0739337A (en) | Material for fry-like cooked food | |
| KR100428901B1 (en) | Method of processing the backbones of domestic animals | |
| KR101749094B1 (en) | Manufacturing method of seasoned red-pepper sauce for cold noodles | |
| CN110269232A (en) | A kind of gadus chafing dish oil plant and preparation method thereof | |
| CN103653086B (en) | Production method for delicious soup for boiling snakes and application thereof | |
| CN108174930A (en) | Sauce halogen flavor complex flavor oil 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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180914 |