CN108552520A - A kind of technique making peanut sprout sauce - Google Patents
A kind of technique making peanut sprout sauce Download PDFInfo
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- CN108552520A CN108552520A CN201810341201.6A CN201810341201A CN108552520A CN 108552520 A CN108552520 A CN 108552520A CN 201810341201 A CN201810341201 A CN 201810341201A CN 108552520 A CN108552520 A CN 108552520A
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- peanut sprout
- chicken meat
- peanut
- diced
- added
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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
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- 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)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of technique making peanut sprout sauce, including following step are poly-：1) peanut sprout is collected, cleans, dries the peanut sprout dried to moisture content≤40% in the sun；2) new fresh chicken meat is taken, is diced, diced chicken meat is obtained；3) vegetable oil is taken to be heated to 80 90 DEG C, Chinese prickly ash, illiciumverum, garlic, salt is added, stir-fries, diced chicken meat is then added, big fire stir-frying is cooked, the peanut sprout dried is added in Guan Huo immediately, is uniformly mixed, resulting material is placed in terrine or glassware, compacting, under the conditions of 04 DEG C it is closed preserve 7 20 days to get；Wherein, the weight ratio of vegetable oil, Chinese prickly ash, illiciumverum, garlic, salt, diced chicken meat and peanut sprout is：20‑30：4‑8：5‑10：2.5‑4：8‑10：20‑30：100.The fresh perfume (or spice) of chicken is carried during peanut sprout in peanut sprout sauce of the present invention is sharp and clear, and is easy to carry about with one, it is delicious and go with rice, it is snack food suitable for both young.
Description
Technical field
The present invention relates to a kind of techniques making peanut sprout sauce, belong to peanut processing technical field.
Background technology
Peanut also known as peanut belong to Papilionaceae Arachis annual herb plant.Peanut is described as " plant by people
Meat ", oil content are up to 50%, best in quality, smell faint scent.
Peanut sprout is a kind of food with both diet and nutrition generated after peanut germinates, is also long-lived bud.It is not only able to eat it raw,
And nutrition is also very rich.The energy of peanut sprout, protein and crude fat content occupy first of various vegetables, and rich in dimension life
The various amino acid and trace element of the minerals such as element, potassium, calcium, iron, zinc and needed by human body are known as " papaw bud ".Research
It was found that the Resveratrol content of peanut sprout is 5 times higher than peanut, comparable to the Resveratrol content in grape wine.Resveratrol
Have the effects that inhibit cancer cell, reducing blood lipid, prevention and cure of cardiovascular disease, anti-aging, health value high.Peanut sprout can be with
So that the protein in peanut is hydrolyzed to amino acid, is easily absorbed by the human body；Grease is converted into heat, and fat content substantially reduces,
The people of fear of obesity suggests being used for a long time, and at the same time, improves various the essential trace elements of the human body utilization rates.
The eating method of peanut sprout is various, there is cold and dressed with sauce or mutton cooked in a chafing pot etc., all very delicious, but since peanut sprout is fresh vegetables, contains
Water height is also high, is not easy to carry so that the consumer for liking it delicious cannot meet oral erotism in going on business or travelling.At present not yet
Seeing has using peanut sprout as the relevant report of the peanut sprout sauce of primary raw material.
Invention content
The technical problem to be solved in the present invention is to provide plant fresh fragrance sharp and clear and with chicken, while the system being easy to carry about with one
The technique for making peanut sprout sauce.
In order to solve the above technical problems, the technique provided by the invention for making peanut sprout sauce, including following step are poly-：
1) peanut sprout is collected, cleans, dries the peanut sprout dried to moisture content≤40% in the sun；
2) new fresh chicken meat is taken, is diced, diced chicken meat is obtained；
3) it takes vegetable oil to be heated to 80-90 DEG C, Chinese prickly ash, illiciumverum, garlic, salt is added, stir-fries, diced chicken meat is then added,
Big fire stir-frying is cooked, and the peanut sprout dried is added in Guan Huo immediately, is uniformly mixed, and resulting material is placed in terrine or glassware,
Compacting, under the conditions of 0-4 DEG C closed preservation 7-20 days to get；Wherein, vegetable oil, Chinese prickly ash, illiciumverum, garlic, salt, diced chicken meat
Weight ratio with peanut sprout is：20-30：4-8：5-10：3-6：2.5-4：20-30：100.
In the step 1) of above-mentioned preparation method, the peanut sprout can be used existing conventional method and be prepared, can also
Directly purchase from the market.Preferably peanut sprout is dried in the sun to moisture content≤30%.
In the step 2) of above-mentioned preparation method, the new fresh chicken meat refers to the chicken for removing bone.
In the step 3) of above-mentioned preparation method, the vegetable oil is conventional selection in the prior art, can be specifically
Peanut oil, rapeseed oil or sunflower seed oil etc..
Compared with prior art, the method have the characteristics that：
The chicken mixing that the peanut sprout dried is directly fried with process spice, the peanut sprout dried are directly drawn
The taste of various seasonings in the chicken fried by spice and the fresh fragrance of chicken itself, using 7-20 days low temperature
The taste of closed preservation, chicken and seasoning is sufficiently submerged in peanut sprout, so that the peanut sprout in gained peanut sprout sauce was both had and is felt well
Crisp mouthfeel, and merge the fresh perfume (or spice) of chicken, it is delicious and go with rice, it is snack food suitable for both young；And be easy to carry about with one, it is suitable for
Fan goes on business, travelling carries.
Specific implementation mode
With reference to specific embodiment, the present invention is described in further detail, to more fully understand present disclosure, but
The present invention is not limited to following embodiments.
Embodiment 1
1) peanut sprout is collected, is cleaned, it is 35% to be dried in the sun to moisture content, the peanut sprout dried；
2) new fresh chicken meat is taken, is diced, diced chicken meat is obtained；
3) it takes vegetable oil (peanut oil) to be heated to 80 DEG C, Chinese prickly ash, illiciumverum, garlic, salt is added, stir-fries, chicken is then added
Meat cubelets, big fire stir-frying is cooked, and the peanut sprout dried is added in Guan Huo immediately, is uniformly mixed, resulting material is placed in terrine or vierics
In ware, compacting, under the conditions of 2 DEG C it is closed preserve 7 days to get；Wherein, vegetable oil, Chinese prickly ash, illiciumverum, garlic, salt, diced chicken meat
Weight ratio with peanut sprout is：25：6：8：4：4：30：100.
Embodiment 2
1) peanut sprout is collected, is cleaned, it is 32% to be dried in the sun to moisture content, the peanut sprout dried；
2) new fresh chicken meat is taken, is diced, diced chicken meat is obtained；
3) it takes vegetable oil (peanut oil) to be heated to 85 DEG C, Chinese prickly ash, illiciumverum, garlic, salt is added, stir-fries, chicken is then added
Meat cubelets, big fire stir-frying is cooked, and the peanut sprout dried is added in Guan Huo immediately, is uniformly mixed, resulting material is placed in terrine or vierics
In ware, compacting, under the conditions of 4 DEG C it is closed preserve 15 days to get；Wherein, vegetable oil, Chinese prickly ash, illiciumverum, garlic, salt, diced chicken meat
Weight ratio with peanut sprout is：22：4：10：6：2.5：20：100.
Embodiment 3
1) peanut sprout is collected, is cleaned, it is 30% to be dried in the sun to moisture content, the peanut sprout dried；
2) new fresh chicken meat is taken, is diced, diced chicken meat is obtained；
3) it takes vegetable oil (rapeseed oil) to be heated to 85 DEG C, Chinese prickly ash, illiciumverum, garlic, salt is added, stir-fries, chicken is then added
Meat cubelets, big fire stir-frying is cooked, and the peanut sprout dried is added in Guan Huo immediately, is uniformly mixed, resulting material is placed in terrine or vierics
In ware, compacting, under the conditions of 0 DEG C it is closed preserve 20 days to get；Wherein, vegetable oil, Chinese prickly ash, illiciumverum, garlic, salt, diced chicken meat
Weight ratio with peanut sprout is：30：8：5：3：3.5：25：100.
Embodiment 4
1) peanut sprout is collected, is cleaned, it is 28% to be dried in the sun to moisture content, the peanut sprout dried；
2) new fresh chicken meat is taken, is diced, diced chicken meat is obtained；
3) it takes vegetable oil (sunflower seed oil) to be heated to 90 DEG C, Chinese prickly ash, illiciumverum, garlic, salt is added, stir-fries, is then added
Diced chicken meat, big fire stir-frying is cooked, and the peanut sprout dried is added in Guan Huo immediately, is uniformly mixed, resulting material is placed in terrine or glass
In vessel, compacting, under the conditions of 0 DEG C it is closed preserve 10 days to get；Wherein, vegetable oil, Chinese prickly ash, illiciumverum, garlic, salt, chicken
Fourth and the weight ratio of peanut sprout are：22：5：6：5：3：28：100.
Claims (3)
1. a kind of technique making peanut sprout sauce, including following step are poly-：
1) peanut sprout is collected, cleans, dries the peanut sprout dried to moisture content≤40% in the sun；
2) new fresh chicken meat is taken, is diced, diced chicken meat is obtained；
3) it takes vegetable oil to be heated to 80-90 DEG C, Chinese prickly ash, illiciumverum, garlic, salt is added, stir-fries, diced chicken meat, big fire is then added
Stir-frying is cooked, and the peanut sprout dried is added in Guan Huo immediately, is uniformly mixed, and resulting material is placed in terrine or glassware, pressure
It is real, under the conditions of 0-4 DEG C closed preservation 7-20 days to get；Wherein, vegetable oil, Chinese prickly ash, illiciumverum, garlic, salt, diced chicken meat and
The weight ratio of peanut sprout is：20-30：4-8：5-10：3-6：2.5-4：20-30：100.
2. preparation method according to claim 1, it is characterised in that：In step 2), peanut sprout is dried in the sun to
Moisture content≤30%.
3. preparation method according to claim 1, it is characterised in that：In step 3), in step 4), the vegetable oil is
Peanut oil, rapeseed oil or sunflower seed oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810341201.6A CN108552520A (en) | 2018-04-17 | 2018-04-17 | A kind of technique making peanut sprout sauce |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810341201.6A CN108552520A (en) | 2018-04-17 | 2018-04-17 | A kind of technique making peanut sprout sauce |
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| Publication Number | Publication Date |
|---|---|
| CN108552520A true CN108552520A (en) | 2018-09-21 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810341201.6A Pending CN108552520A (en) | 2018-04-17 | 2018-04-17 | A kind of technique making peanut sprout sauce |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101199334A (en) * | 2006-12-15 | 2008-06-18 | 施跃云 | Peanut bud preserved szechuan pickle |
| CN106579188A (en) * | 2016-12-22 | 2017-04-26 | 宜宾金土地食品有限责任公司 | Making method for spicy bud vegetable |
| CN106616675A (en) * | 2016-12-22 | 2017-05-10 | 宜宾金土地食品有限责任公司 | Method for preparing bean sprouts by quick fermentation |
| CN107397167A (en) * | 2017-07-25 | 2017-11-28 | 舒鹏 | A kind of preparation method of organic peanut bean sprout |
-
2018
- 2018-04-17 CN CN201810341201.6A patent/CN108552520A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101199334A (en) * | 2006-12-15 | 2008-06-18 | 施跃云 | Peanut bud preserved szechuan pickle |
| CN106579188A (en) * | 2016-12-22 | 2017-04-26 | 宜宾金土地食品有限责任公司 | Making method for spicy bud vegetable |
| CN106616675A (en) * | 2016-12-22 | 2017-05-10 | 宜宾金土地食品有限责任公司 | Method for preparing bean sprouts by quick fermentation |
| CN107397167A (en) * | 2017-07-25 | 2017-11-28 | 舒鹏 | A kind of preparation method of organic peanut bean sprout |
Non-Patent Citations (1)
| Title |
|---|
| 冰狂薇: "鸡胸炒花生芽", 《百度HTTPS://WWW.DOUGUO.COM/COOKBOOK/198050.HTML》 * |
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Application publication date: 20180921 |