CN109123597A - A kind of sauce and preparation method thereof for noodles served with soy sauce, sesame butter, etc. food - Google Patents
A kind of sauce and preparation method thereof for noodles served with soy sauce, sesame butter, etc. food Download PDFInfo
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Mycology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A kind of sauce and preparation method thereof for noodles served with soy sauce, sesame butter, etc. food, it is related to food processing technology field.A kind of sauce for noodles served with soy sauce, sesame butter, etc. food, is made of following raw material: mountain spring water, ox bone, grape wine, ginger, Radix Astragali, angelica powder, honeysuckle, vegetable oil, fresh shrimp, garlic, Chinese prickly ash, tart flavour condiment, oyster sauce, vegetables, fructus lycii, beef, Chinese yam, edible salt, sugar, monosodium glutamate, fermenting microbe, toner, shrub althea flower, rose.According to metering proportion, take above-mentioned raw materials that preparation can be completed according to a kind of sauce for noodles served with soy sauce, sesame butter, etc. food and preparation method thereof processing.After adopting the above technical scheme, nutrition is comprehensive the invention has the following beneficial effects: edible value is high, vitamin, protein abundance, warm stomach are nourished, and disease resistance is improved, tasty and refreshing deliciousness, beauty care, tonifying Qi, replenishing and activating blood, clearing heat and detoxicating, preparation method is simple, is convenient for daily consumption, health is strong, the superior performance and generalization is strong in colleague field.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of sauce and its preparation side for noodles served with soy sauce, sesame butter, etc. food
Method.
Background technique
Noodles served with soy sauce, sesame butter, etc., originating from Fujian Foochow, Sha County and other places.Guangdong person is drained the pasta, and in Xinjiang, noodles served with soy sauce, sesame butter, etc. are one of traditional dish, custom
Claim tie rod.Way is the food noodles drained mixed with sauce, sometimes also can be edible plus some ingredients, is flowed very much in China
Row.The main nutrient composition of noodles has protein, fat, carbohydrate etc..Noodles absorption easy to digest, have improve anaemia,
Strengthen immunity, balanced nutrients absorption and other effects.
The rhythm of life of modern metropolitan cities is getting faster, and in order to keep living for household more preferable, many young men are in other places
It fights, has lacked household and looked after daily life diet at one's side, led to quality of life degradation.Convenient for figure, they generally select
Shop is selected to eat, or select it is some mix meal, noodles served with soy sauce, sesame butter, etc. sauce mixing staple food is eaten.It is thus unavoidable to take the photograph
Enter a large amount of edible additive, and lack nutrition, causes body constitution that cannot be guaranteed, if being in southern area,
It is easy to get angry and the discomforts such as canker sore, mouth parched and tongue scorched occur.
In the sauce of noodles served with soy sauce, sesame butter, etc. food, often edible value is not high at present, and nutrition is single, and vitamin, protein do not enrich, no
Have warm stomach nourish, disease resistance, not tasty and refreshing, taste is poor, can not beauty care, can not tonifying Qi, can not enrich blood work
Blood, can not be clearing heat and detoxicating, and preparation method is complicated, is not easy to daily consumption, health is poor, and performance is lower in colleague field
And generalization is poor.
Summary of the invention
In view of the defects and deficiencies of the prior art, the present invention intends to provide it is a kind of for noodles served with soy sauce, sesame butter, etc. food sauce and
Preparation method, edible value is high, and nutrition is comprehensive, vitamin, protein abundance, and warm stomach is nourished, and improves disease resistance, tasty and refreshing beauty
Taste, beauty care, tonifying Qi, replenishing and activating blood is clearing heat and detoxicating, and preparation method is simple, is convenient for daily consumption, health is strong, is going together
Superior performance and generalization is strong in field.
To achieve the above object, the present invention is using following technical scheme:
A kind of sauce for noodles served with soy sauce, sesame butter, etc. food, it is made of the raw material of following parts by weight:
800-1200 parts of mountain spring water, 300-500 parts of ox bone, 50-90 parts of grape wine, 5-10 parts of ginger, 10-13 parts of Radix Astragali, angelica powder
12-15 parts, 8-14 parts of honeysuckle, 30-50 parts of vegetable oil, shrimp 100-120 parts fresh, 5-9 parts of garlic, 10-12 parts of Chinese prickly ash, tart flavour tune
Material 15-17 parts, 30-60 parts of oyster sauce, 100-110 parts of vegetables, 12-14 parts of fructus lycii, 150-200 parts of beef, 30-50 parts of Chinese yam,
5-9 parts of edible salt, 3-5 parts of sugar, 5-9 parts of monosodium glutamate, 60-70 parts of fermenting microbe, 2-4 parts of toner, 4-7 parts of shrub althea flower, rose
5-8 parts of flower.
Its preparation method comprises the steps of:
Step 1: ox bone is chopped into thin block, it is put into saucepan after having cleaned, adds mountain spring water, boils with high heat, then go to
Moderate heat infusion, sequentially adds grape wine, ginger at this time, moderate heat infusion 1-1.6 hours, then go to mild fire, sequentially add at this time Radix Astragali,
Mild fire infusion 6.3-8.5 hours, at mild fire infusion 4 hours, honeysuckle, after mild fire, nature to be stewed was added in angelica powder
It is cooling, obtain Galbitang；
Step 2: filtering Galbitang, removes impurity in soup, obtain smart Galbitang, and carry out Preservation Treatment to it, make in case subsequent
With；
Step 3: vegetable oil is put into frying pan, sequentially add garlic after its boiling, Chinese prickly ash stir-fries, when stir-frying a length of 35-
55 seconds, moderate heat was gone to after stir-frying and adds fresh shrimp, is stir-fried golden yellow to fresh shrimp surface, then be added immediately tart flavour condiment and turn,
Fresh shrimp sauce is obtained, and to its Preservation Treatment；
Step 4: oyster sauce is put into frying pan, goes to mild fire after its boiling and fructus lycii stir-frying be added, when stir-frying a length of 1-3
Minute, the vegetables after adding chopping carry out intense fire stir-frying, obtain vegetable mixture, and to its Preservation Treatment；
Step 5: the beef after cleaning, Chinese yam to be put into pulverizer rub into walk simultaneously, obtain rubbing mixture, and right
Its Preservation Treatment；
Step 6: by Galbitang, fresh shrimp sauce, vegetable mixture, rubbing mixture taking-up, and simultaneously by fresh shrimp sauce, vegetables
Mixture rubs mixture and is put into uniform stirring in Galbitang, and when stirring is 20-38 minutes a length of, add edible salt, sugar,
Monosodium glutamate quickly stirs, and obtains stirring mixture；
Step 7: fermenting microbe is added in stirring mixture, and it is placed on the oxygen-free environment that environment temperature is 25-35 degrees Celsius
Lower fermentation 5-7.5 hours obtains the first semi-finished product sauce during which every 1 hour addition toner；
Step 8: shrub althea flower, rose are put into squeezer internal pressure simultaneously is squeezed into mixing flower juice, the first semi-finished product sauce is taken out simultaneously
It is added and mixes flower juice uniform stirring, obtain the second semi-finished product sauce；
Wet sterilization is carried out Step 9: the second semi-finished product sauce is placed in sterilization furnace, sterilization in-furnace temperature is taken the photograph for 80-100
Family name's degree, it is 35 ± 3 degrees Celsius that environment temperature is cooled to after wet sterilization, obtains the sauce that noodles served with soy sauce, sesame butter, etc. are eaten.
Tart flavour condiment is one of vinegar, catsup in the step 3.
Vegetables include one of eggplant, gumbo, Chinese cabbage, radish, wax gourd or a variety of in the step 4.
The environment temperature placed in the step 7 is 30 degrees Celsius, and when fermentation is 6.2 hours a length of.
It is 90 degrees Celsius that in-furnace temperature is sterilized in the step 9, and it is 37 Celsius that environment temperature is cooled to after wet sterilization
Degree.
The working principle of the invention: being chopped into thin block for ox bone, be put into saucepan after having cleaned, and adds mountain spring water, uses
It boils by intense fire, then goes to moderate heat infusion, sequentially add grape wine, ginger at this time, moderate heat infusion 1-1.6 hours, then mild fire is gone to, this
When sequentially add Radix Astragali, angelica powder, mild fire infusion 6.3-8.5 hours, at mild fire infusion 4 hours, honeysuckle, mild fire knot is added
Shu Hou, natural cooling to be stewed, obtains Galbitang；Filter Galbitang, remove impurity in soup, obtain smart Galbitang, and to its into
Row Preservation Treatment, in case subsequent use；Vegetable oil is put into frying pan, after its boiling after sequentially add garlic, Chinese prickly ash stir-fries,
It is 35-55 seconds a length of when stir-frying, moderate heat is gone to after stir-frying and adds fresh shrimp, is stir-fried golden yellow to fresh shrimp surface, then be added immediately
Tart flavour condiment turns, and obtains fresh shrimp sauce, and to its Preservation Treatment；Oyster sauce is put into frying pan, goes to mild fire after its boiling
And fructus lycii stir-frying is added, when stir-frying, is 1-3 minute a length of, and the vegetables after adding chopping carry out intense fire stir-frying, obtains vegetables and mixes
Object is closed, and to its Preservation Treatment；Beef after cleaning, Chinese yam are put into pulverizer rub into walk simultaneously, obtains rubbing mixed
Object is closed, and to its Preservation Treatment；By Galbitang, fresh shrimp sauce, vegetable mixture, mixture taking-up is rubbed, and simultaneously by fresh shrimp
Meat pulp, vegetable mixture rub mixture and are put into uniform stirring in Galbitang, and when stirring is 20-38 minutes a length of, add edible
Salt, sugar, monosodium glutamate quickly stir, and obtain stirring mixture；Fermenting microbe is added in stirring mixture, and is placed on environment temperature
Degree is ferments 5-7.5 hours under 25-35 degrees Celsius of oxygen-free environment, during which every 1 hour addition toner, obtain the first half at
Savor sauce；Shrub althea flower, rose are put into squeezer internal pressure simultaneously and are squeezed into mixing flower juice, the first semi-finished product sauce is taken out and is added
Flower juice uniform stirring is mixed, the second semi-finished product sauce is obtained；Second semi-finished product sauce is placed on progress steam in sterilization furnace to kill
Bacterium, sterilization in-furnace temperature are 80-100 degrees Celsius, and it is 35 ± 3 degrees Celsius that environment temperature is cooled to after wet sterilization, are obtained
The sauce of noodles served with soy sauce, sesame butter, etc. food.
After adopting the above technical scheme, nutrition is comprehensive the invention has the following beneficial effects: edible value is high, vitamin, protein
Abundant, warm stomach is nourished, and improves disease resistance, tasty and refreshing deliciousness, beauty care, tonifying Qi, replenishing and activating blood is clearing heat and detoxicating, preparation method
Simply, it is convenient for daily consumption, health is strong, the superior performance and generalization is strong in colleague field.
Specific embodiment
Embodiment 1
Present embodiment the technical solution adopted is that:
A kind of sauce for noodles served with soy sauce, sesame butter, etc. food, it is made of the raw material of following parts by weight:
800 parts of mountain spring water, 300 parts of ox bone, 50 parts of grape wine, 5 parts of ginger, 10 parts of Radix Astragali, 12 parts of angelica powder, 8 parts of honeysuckle, plant
Oil 30 parts, 100 parts of fresh shrimp, 5 parts of garlic, 10 parts of Chinese prickly ash, 15 parts of tart flavour condiment, 30 parts of oyster sauce, 100 parts of vegetables, 12 parts of fructus lycii,
150 parts of beef, 30 parts of Chinese yam, 5 parts of edible salt, 3 parts of sugar, 5 parts of monosodium glutamate, 60 parts of fermenting microbe, 2 parts of toner, shrub althea flower 4
Part, 5 parts of rose.
Its preparation method comprises the steps of:
Step 1: ox bone is chopped into thin block, it is put into saucepan after having cleaned, adds mountain spring water, boils with high heat, then go to
Moderate heat infusion, sequentially adds grape wine, ginger at this time, moderate heat infusion 1-1.6 hours, then go to mild fire, sequentially add at this time Radix Astragali,
Mild fire infusion 6.3-8.5 hours, at mild fire infusion 4 hours, honeysuckle, after mild fire, nature to be stewed was added in angelica powder
It is cooling, obtain Galbitang；
Step 2: filtering Galbitang, removes impurity in soup, obtain smart Galbitang, and carry out Preservation Treatment to it, make in case subsequent
With；
Step 3: vegetable oil is put into frying pan, sequentially add garlic after its boiling, Chinese prickly ash stir-fries, when stir-frying a length of 35-
55 seconds, moderate heat was gone to after stir-frying and adds fresh shrimp, is stir-fried golden yellow to fresh shrimp surface, then be added immediately tart flavour condiment and turn,
Fresh shrimp sauce is obtained, and to its Preservation Treatment；
Step 4: oyster sauce is put into frying pan, goes to mild fire after its boiling and fructus lycii stir-frying be added, when stir-frying a length of 1-3
Minute, the vegetables after adding chopping carry out intense fire stir-frying, obtain vegetable mixture, and to its Preservation Treatment；
Step 5: the beef after cleaning, Chinese yam to be put into pulverizer rub into walk simultaneously, obtain rubbing mixture, and right
Its Preservation Treatment；
Step 6: by Galbitang, fresh shrimp sauce, vegetable mixture, rubbing mixture taking-up, and simultaneously by fresh shrimp sauce, vegetables
Mixture rubs mixture and is put into uniform stirring in Galbitang, and when stirring is 20-38 minutes a length of, add edible salt, sugar,
Monosodium glutamate quickly stirs, and obtains stirring mixture；
Step 7: fermenting microbe is added in stirring mixture, and it is placed on the oxygen-free environment that environment temperature is 25-35 degrees Celsius
Lower fermentation 5-7.5 hours obtains the first semi-finished product sauce during which every 1 hour addition toner；
Step 8: shrub althea flower, rose are put into squeezer internal pressure simultaneously is squeezed into mixing flower juice, the first semi-finished product sauce is taken out simultaneously
It is added and mixes flower juice uniform stirring, obtain the second semi-finished product sauce；
Wet sterilization is carried out Step 9: the second semi-finished product sauce is placed in sterilization furnace, sterilization in-furnace temperature is taken the photograph for 80-100
Family name's degree, it is 35 ± 3 degrees Celsius that environment temperature is cooled to after wet sterilization, obtains the sauce that noodles served with soy sauce, sesame butter, etc. are eaten.
Mountain spring water, the natural water that spring generates on mountain, is a kind of civil drinking water especially recognized in China, generally believes mountain
Spring is the superfine product in drinking water.Mountain spring water water has seven big features: water quality no pollution, using water head site as 973.23 hectares of center model
Enclose interior no human lives residential area；Salinity is moderate, and human body will not cause to bear after drinking to metabolism；It is total organic in water source
Carbon, total phosphorus content are less than 1mg/L(bottled water alga eruption primary pollution source)；Natural low deuterium-oxide；Rich in natural microelement, and
Balanced proportion, without a certain item too high levels；Natural weak alkali；Structuring small molecule cluster (group) water, half breadth are 50-70Hz.
The nutritive value of ox bone is very high, and medicinal efficacy can not also despise；" Japan hanako materia medica " is recorded, and ox bone ashing is controlled and spat
Blood, profuse nasal bleeding, metrorrhagia, leukorrhagia, intestines wind rush down blood, watery diarrhea；Research compares the children for showing to eat bovine bone powder, and the growth of weight is very fast,
It is more reduced flu, concentrates attention, the superiority such as IQ Bu Sheng.Ox bone can directly inhibit growth of tumour cell, can also press down
Angiogenesis processed and the nutrition supply for cutting off tumour, so as to more give full play to its antitumor action, there are also strong to lure for ox bone
Lead effect.
Grape wine is a kind of fruit wine made using grape as raw material, and alcoholic strength is higher than beer and is lower than white wine, and nutrition is rich
Richness, health-care effect is obvious, it can adjust the performance of metabolism, promotes blood circulation, prevents cholesterol from increasing, and also has benefit
The effect of urinating, exciting liver function and prevent aging, and cardiopathic adjuvant is cured, scurvy, anaemia, tinea pedis can be prevented
The diseases such as disease, indigestion and eye keratitis；The rate that the Portugal Chang Yin Portugal's wine suffers from a heart complaint is reduced, and blood lipid and vascular sclerosis reduce.
Radix Astragali major function are as follows: invigorating qi for strengthening superficies, pus draining and toxin expelling, diuresis, myogenic, for deficiency of vital energy and acking in strength, rush down prolapse of the anus for a long time, from
The long disunion of sweat, oedema, sub-official prolapses, chronic rephrilis protinuria, diabetes, the open sore part.
Radix Angelicae Sinensis motherland medicine thinks that Radix Angelicae Sinensis is sweet in flavor and weighs, therefore can specially enrich blood, and gas is light and pungent, thus again can promoting circulation of blood, bowl spares has
It is dynamic, there is benefit in row, is the key medicine in blood；Thus, it can enrich blood and invigorate blood circulation, not only can promoting menstruation, but also can be active；During Radix Angelicae Sinensis is
The most frequently used medicine in doctor is chiefly used in Baoshang, is especially best to Anemic patients, moreover it is possible to remarkably promote body hematopoiesis function, increase
Red blood cell, leucocyte and content of hemoglobin.
Fructus lycii major function are as follows: nourshing kidney, moistening lung, tonifying liver, improving eyesight.Liver-kidney Yin deficiency is controlled, soreness and weakness of waist and knees is dizzy, dizzy, mesh
Confused more tears, cough due to consumptive disease are quenched one's thirst, and are passed out semen.
Shrub althea flower is sweet in flavor cool in nature, food can clearing heat and promoting diuresis cool blood, the nutritive value of toxin-expelling and face nourishing, shrub althea flower is high, every 100
Gram edible part contain 1.68 grams of protein, 0.19 gram of fat, 0.38 gram of total acid, 1.4 grams of crude fibre, 10.3 grams of dry matter, also
2.10 grams of raw sugar, 4.6 milligrams of Catergen, 1.19 grams of total amino acid content, 0.8 milligram of iron, 60.6 milligrams of calcium, 0.30 milligram of zinc,
And contain flavonoids reactive compound and mucilaginous substance.If if referring to pollen, its nutritive value is higher.
Beef protein rich in, amino acid.Body resistance against diseases can be improved, to after growth and development and operation, disease
The people raised afterwards supplement blood loss and in terms of it is particularly suitable；The dietary therapy of Chinese medicine is thought: severe winter eats beef, there is warm stomach work
With, be severe winter nutritious good tonic, have tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, reduce phlegm and income wind, the function of saliva of quenching the thirst, be suitable for
The people of the sinking of qi of middle-jiao, body void of breathing hard, soreness of bones and muscles and anaemia prolonged illness and yellow dizzy people in face is edible.
Embodiment 2
Difference of the present embodiment from embodiment 1 is that it is made of the raw material of following parts by weight:
1000 portions of mountain spring water, 70 parts of grape wine, 8 parts of ginger, 11 parts of Radix Astragali, 13 parts of angelica powder, 11 parts of honeysuckle, is planted at 400 parts of ox bone
Object oil 40 parts, 110 parts of fresh shrimp, 7 parts of garlic, 11 parts of Chinese prickly ash, 16 parts of tart flavour condiment, 45 parts of oyster sauce, 105 parts of vegetables, fructus lycii 13
Part, 180 parts of beef, 40 parts of Chinese yam, 7 parts of edible salt, 4 parts of sugar, 7 parts of monosodium glutamate, 65 parts of fermenting microbe, 3 parts of toner, shrub althea flower
5 parts, 6 parts of rose.
Other raw material compositions, preparation method are same as Example 1.
Embodiment 3
Difference of the present embodiment from embodiment 1 is that it is made of the raw material of following parts by weight:
1200 parts of mountain spring water, 500 parts of ox bone, 90 parts of grape wine, 10 parts of ginger, 13 parts of Radix Astragali, 15 parts of angelica powder, 14 parts of honeysuckle,
50 parts of vegetable oil, 120 parts of fresh shrimp, 9 parts of garlic, 12 parts of Chinese prickly ash, 17 parts of tart flavour condiment, 60 parts of oyster sauce, 110 parts of vegetables, fructus lycii
14 parts, 200 parts of beef, 50 parts of Chinese yam, 9 parts of edible salt, 5 parts of sugar, 9 parts of monosodium glutamate, 70 parts of fermenting microbe, 4 parts of toner, the rose of Sharon
Spend 7 parts, 8 parts of rose.
Other raw material compositions, preparation method are same as Example 1.
After adopting the above technical scheme, nutrition is comprehensive the invention has the following beneficial effects: edible value is high, vitamin, protein
Abundant, warm stomach is nourished, and improves disease resistance, tasty and refreshing deliciousness, beauty care, tonifying Qi, replenishing and activating blood is clearing heat and detoxicating, preparation method
Simply, it is convenient for daily consumption, health is strong, the superior performance and generalization is strong in colleague field.
The above is only used to illustrate the technical scheme of the present invention and not to limit it, and those of ordinary skill in the art are to this hair
The other modifications or equivalent replacement that bright technical solution is made, as long as it does not depart from the spirit and scope of the technical scheme of the present invention,
It is intended to be within the scope of the claims of the invention.
Claims (9)
1. a kind of sauce for noodles served with soy sauce, sesame butter, etc. food, which is characterized in that it is made of the raw material of following parts by weight:
800-1200 parts of mountain spring water, 300-500 parts of ox bone, 50-90 parts of grape wine, 5-10 parts of ginger, 10-13 parts of Radix Astragali, angelica powder
12-15 parts, 8-14 parts of honeysuckle, 30-50 parts of vegetable oil, shrimp 100-120 parts fresh, 5-9 parts of garlic, 10-12 parts of Chinese prickly ash, tart flavour tune
Material 15-17 parts, 30-60 parts of oyster sauce, 100-110 parts of vegetables, 12-14 parts of fructus lycii, 150-200 parts of beef, 30-50 parts of Chinese yam,
5-9 parts of edible salt, 3-5 parts of sugar, 5-9 parts of monosodium glutamate, 60-70 parts of fermenting microbe, 2-4 parts of toner, 4-7 parts of shrub althea flower, rose
5-8 parts of flower.
2. a kind of sauce preparation method for noodles served with soy sauce, sesame butter, etc. food, which is characterized in that its preparation method comprises the steps of:
Step 1: ox bone is chopped into thin block, it is put into saucepan after having cleaned, adds mountain spring water, boils with high heat, then go to
Moderate heat infusion, sequentially adds grape wine, ginger at this time, moderate heat infusion 1-1.6 hours, then go to mild fire, sequentially add at this time Radix Astragali,
Mild fire infusion 6.3-8.5 hours, at mild fire infusion 4 hours, honeysuckle, after mild fire, nature to be stewed was added in angelica powder
It is cooling, obtain Galbitang；
Step 2: filtering Galbitang, removes impurity in soup, obtain smart Galbitang, and carry out Preservation Treatment to it, make in case subsequent
With；
Step 3: vegetable oil is put into frying pan, sequentially add garlic after its boiling, Chinese prickly ash stir-fries, when stir-frying a length of 35-
55 seconds, moderate heat was gone to after stir-frying and adds fresh shrimp, is stir-fried golden yellow to fresh shrimp surface, then be added immediately tart flavour condiment and turn,
Fresh shrimp sauce is obtained, and to its Preservation Treatment；
Step 4: oyster sauce is put into frying pan, goes to mild fire after its boiling and fructus lycii stir-frying be added, when stir-frying a length of 1-3
Minute, the vegetables after adding chopping carry out intense fire stir-frying, obtain vegetable mixture, and to its Preservation Treatment；
Step 5: the beef after cleaning, Chinese yam to be put into pulverizer rub into walk simultaneously, obtain rubbing mixture, and right
Its Preservation Treatment；
Step 6: by Galbitang, fresh shrimp sauce, vegetable mixture, rubbing mixture taking-up, and simultaneously by fresh shrimp sauce, vegetables
Mixture rubs mixture and is put into uniform stirring in Galbitang, and when stirring is 20-38 minutes a length of, add edible salt, sugar,
Monosodium glutamate quickly stirs, and obtains stirring mixture；
Step 7: fermenting microbe is added in stirring mixture, and it is placed on the oxygen-free environment that environment temperature is 25-35 degrees Celsius
Lower fermentation 5-7.5 hours obtains the first semi-finished product sauce during which every 1 hour addition toner；
Step 8: shrub althea flower, rose are put into squeezer internal pressure simultaneously is squeezed into mixing flower juice, the first semi-finished product sauce is taken out simultaneously
It is added and mixes flower juice uniform stirring, obtain the second semi-finished product sauce；
Wet sterilization is carried out Step 9: the second semi-finished product sauce is placed in sterilization furnace, sterilization in-furnace temperature is taken the photograph for 80-100
Family name's degree, it is 35 ± 3 degrees Celsius that environment temperature is cooled to after wet sterilization, obtains the sauce that noodles served with soy sauce, sesame butter, etc. are eaten.
3. a kind of sauce for noodles served with soy sauce, sesame butter, etc. food according to claim 1, which is characterized in that it is by following parts by weight
Raw material composition: 800 parts of mountain spring water, 300 parts of ox bone, 50 parts of grape wine, 5 parts of ginger, 10 parts of Radix Astragali, 12 parts of angelica powder, honeysuckle 8
Part, 30 parts of vegetable oil, 100 parts of fresh shrimp, 5 parts of garlic, 10 parts of Chinese prickly ash, 15 parts of tart flavour condiment, 30 parts of oyster sauce, 100 parts of vegetables, fructus lycii
12 parts of son, 150 parts of beef, 30 parts of Chinese yam, 5 parts of edible salt, 3 parts of sugar, 5 parts of monosodium glutamate, 60 parts of fermenting microbe, 2 parts of toner, wood
The rose of Sharon spends 4 parts, 5 parts of rose.
4. a kind of sauce for noodles served with soy sauce, sesame butter, etc. food according to claim 1, which is characterized in that it is by following parts by weight
Raw material composition: 1000 parts of mountain spring water, 400 parts of ox bone, 70 parts of grape wine, 8 parts of ginger, 11 parts of Radix Astragali, 13 parts of angelica powder, honeysuckle 11
Part, 40 parts of vegetable oil, 110 parts of fresh shrimp, 7 parts of garlic, 11 parts of Chinese prickly ash, 16 parts of tart flavour condiment, 45 parts of oyster sauce, 105 parts of vegetables, fructus lycii
13 parts of son, 180 parts of beef, 40 parts of Chinese yam, 7 parts of edible salt, 4 parts of sugar, 7 parts of monosodium glutamate, 65 parts of fermenting microbe, 3 parts of toner, wood
The rose of Sharon spends 5 parts, 6 parts of rose.
5. a kind of sauce for noodles served with soy sauce, sesame butter, etc. food according to claim 1, which is characterized in that it is by following parts by weight
Raw material composition: 1200 parts of mountain spring water, 500 parts of ox bone, 90 parts of grape wine, 10 parts of ginger, 13 parts of Radix Astragali, 15 parts of angelica powder, honeysuckle
14 parts, 50 parts of vegetable oil, 120 parts of fresh shrimp, 9 parts of garlic, 12 parts of Chinese prickly ash, 17 parts of tart flavour condiment, 60 parts of oyster sauce, 110 parts of vegetables, Chinese holly
14 parts of matrimony vine, 200 parts of beef, 50 parts of Chinese yam, 9 parts of edible salt, 5 parts of sugar, 9 parts of monosodium glutamate, 70 parts of fermenting microbe, 4 parts of toner,
7 parts of shrub althea flower, 8 parts of rose.
6. a kind of sauce preparation method for noodles served with soy sauce, sesame butter, etc. food according to claim 2, it is characterised in that: the step 3
Middle tart flavour condiment is one of vinegar, catsup.
7. a kind of sauce preparation method for noodles served with soy sauce, sesame butter, etc. food according to claim 2, it is characterised in that: the step 4
Middle vegetables include one of eggplant, gumbo, Chinese cabbage, radish, wax gourd or a variety of.
8. a kind of sauce preparation method for noodles served with soy sauce, sesame butter, etc. food according to claim 2, it is characterised in that: the step 7
The environment temperature of middle placement is 30 degrees Celsius, and when fermentation is 6.2 hours a length of.
9. a kind of sauce preparation method for noodles served with soy sauce, sesame butter, etc. food according to claim 2, it is characterised in that: the step 9
Middle sterilization in-furnace temperature is 90 degrees Celsius, and it is 37 degrees Celsius that environment temperature is cooled to after wet sterilization.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146492A (en) * | 2015-10-09 | 2015-12-16 | 吴秀芝 | Miscellaneous sauce seasoning packets for instant noodles and preparation method |
| CN105266128A (en) * | 2015-09-14 | 2016-01-27 | 徐州工程学院 | Mixed bacterium fermented livestock and poultry bone and meat paste production method |
| CN108041447A (en) * | 2017-12-08 | 2018-05-18 | 安徽三兄弟薯业有限责任公司 | A kind of fried bean sauce chop dry mixing face |
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2018
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105266128A (en) * | 2015-09-14 | 2016-01-27 | 徐州工程学院 | Mixed bacterium fermented livestock and poultry bone and meat paste production method |
| CN105146492A (en) * | 2015-10-09 | 2015-12-16 | 吴秀芝 | Miscellaneous sauce seasoning packets for instant noodles and preparation method |
| CN108041447A (en) * | 2017-12-08 | 2018-05-18 | 安徽三兄弟薯业有限责任公司 | A kind of fried bean sauce chop dry mixing face |
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