CN109511951A - A kind of tasty and refreshing land for building dish and preparation method thereof - Google Patents
A kind of tasty and refreshing land for building dish and preparation method thereof Download PDFInfo
- Publication number
- CN109511951A CN109511951A CN201710856844.XA CN201710856844A CN109511951A CN 109511951 A CN109511951 A CN 109511951A CN 201710856844 A CN201710856844 A CN 201710856844A CN 109511951 A CN109511951 A CN 109511951A
- Authority
- CN
- China
- Prior art keywords
- land
- parts
- building
- refreshing
- building dish
- 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
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 27
- 235000021419 vinegar Nutrition 0.000 claims abstract description 23
- 239000000052 vinegar Substances 0.000 claims abstract description 23
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 21
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 15
- 235000008397 ginger Nutrition 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 12
- 240000002234 Allium sativum Species 0.000 claims abstract description 11
- 235000004611 garlic Nutrition 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 17
- 240000004160 Capsicum annuum Species 0.000 claims description 16
- 239000008158 vegetable oil Substances 0.000 claims description 16
- 235000011803 sesame oil Nutrition 0.000 claims description 14
- 239000008159 sesame oil Substances 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 12
- 235000021552 granulated sugar Nutrition 0.000 claims description 12
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 10
- 239000008187 granular material Substances 0.000 claims description 8
- 239000003921 oil Substances 0.000 claims description 8
- 235000019198 oils Nutrition 0.000 claims description 8
- 206010053615 Thermal burn Diseases 0.000 claims description 6
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 6
- 235000013373 food additive Nutrition 0.000 claims description 6
- 239000002778 food additive Substances 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 229940073490 sodium glutamate Drugs 0.000 claims description 6
- 235000012424 soybean oil Nutrition 0.000 claims description 5
- 239000003549 soybean oil Substances 0.000 claims description 5
- 238000005138 cryopreservation Methods 0.000 claims description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 2
- 229910052782 aluminium Inorganic materials 0.000 claims description 2
- 239000004411 aluminium Substances 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 4
- 239000002253 acid Substances 0.000 abstract description 2
- 235000000346 sugar Nutrition 0.000 abstract description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 239000008157 edible vegetable oil Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 11
- 240000001131 Nostoc commune Species 0.000 description 8
- 235000013817 Nostoc commune Nutrition 0.000 description 8
- 235000002566 Capsicum Nutrition 0.000 description 6
- 241000949456 Zanthoxylum Species 0.000 description 6
- 240000008574 Capsicum frutescens Species 0.000 description 4
- 239000001390 capsicum minimum Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 241000192700 Cyanobacteria Species 0.000 description 3
- 239000002689 soil Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241000192543 Nostocaceae Species 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 241000722363 Piper Species 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 241000207961 Sesamum Species 0.000 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- 238000003915 air pollution Methods 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 230000012010 growth Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000012544 monitoring process Methods 0.000 description 2
- 239000003223 protective agent Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000026811 Brassica nipposinica Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 241001262079 Cutleriales Species 0.000 description 1
- 235000002722 Dioscorea batatas Nutrition 0.000 description 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 1
- 240000001811 Dioscorea oppositifolia Species 0.000 description 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 1
- 241000192656 Nostoc Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000005733 Raphanus sativus var niger Nutrition 0.000 description 1
- 244000155437 Raphanus sativus var. niger Species 0.000 description 1
- 241000719329 Trentepohlia Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000003516 soil conditioner Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000009889 stress physiology Effects 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000035899 viability Effects 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
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
- A23L31/00—Edible extracts or preparations of fungi; 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
-
- 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
-
- 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
Landscapes
- 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)
- Microbiology (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of tasty and refreshing land for building dishes and preparation method thereof, it is major ingredient that it, which mainly selects good wild land for building dish, using edible oil, salt, soy sauce, pimiento, ginger, garlic, Chinese prickly ash, five-spice powder, vinegar, white sugar as auxiliary material, it is uniform that land for building dish is placed on container for stirring together with auxiliary material, packaging is vacuumized, is saved under 1-5 degrees Celsius.What the present invention was capable of very limits keeps the original delicious taste of land for building dish, and mouthfeel is crisp and refreshing, and the addition of pimiento, pericarpium zanthoxyli schinifolii and sugar and vinegar is so that dish more spicy acid in land for building is refreshing.
Description
Technical field:
The invention belongs to food technology fields, and in particular to a kind of tasty and refreshing land for building dish and preparation method thereof
Background technique:
Land for building dish (Nostoc Commune, Nostoc communeVanch), is called: Nostoc commune, nostoc commune, nasal mucus meat, it is soft,
Lichens etc. belongs to Cyanophyta (Cyanophyta), section grows Cutleriales (Hormogon-ales), nostocaceae (Nostocaceae), reads
A kind of pearl Trentepohlia (NostocVanch) rudimentary plant.Land for building dish is a kind of drought-resistant cyanobacteria without causing forfeiture viability of energy, raw
Deposit that range is very wide, afield, roadside, the wetlands surface such as intermountain or between the cauline leaf of these local weeds base portions, tree
It is all distributed between the base portion and moss of wood.Characteristic distributions are Nan Po more than north slope, and calcareous environment abundant is more than common ring
Border, thunderstorm season is more than usual.It is nearly all distributed in China, it is resourceful, and vitality is extremely strong, even if suspend mode tens
Year, restore life again once meeting water.
Land for building dish protein rich in, carbohydrate, various trace elements and certain crude fat and crude fibre, have compared with
High edible and nutritive value, is typical green food；It is often edible new old with clearing heat and detoxicating, cooling blood for improving eyesight, promotion simultaneously
The effect of metabolism is good medical-care health food.Its extract has the rudiment of wheat seed and growth of seedling certain
Facilitation；Nostoc commune is alternatively arranged as soil conditioner or protective agent as ultraviolet light and for air pollution monitoring
Deng Nostoc commune is widely distributed in China each department, is a kind of algae of great development and utilization potential.
In terms of medical angle, land for building dish value medical health care with higher.Forefathers have done land for building dish perhaps various
Research, such as morphosis and growth and breeding, stress physiology, extract research, ecology and distribution, nitrogen fixation, improvement soil
Structure, air pollution monitoring, reduces plastic shed soil and pesticide residues in vegetables medicine content etc. at the protective agent of ultraviolet light.In recent years, throughout
In the upsurge of global back to nature, wild food develops and uses the attention for increasingly causing people.As pure pollution-free food
Land for building dish, how to examine its value closely again, how it is developed and utilized be also one be worth inquire into the problem of.
There are many methods for entering meat and fish dishes production in relation to land for building dish in China: frying land for building dish in Changsha；" fry ground in western Hunan Shaoyang
Skin "；The land for building dish scrambled egg that some restaurants, farmers' of Wuhan East Lake release；In Shanghai, Changzhou, many restaurants are all proposed land for building dish soil
Beans rib soup, land for building dish daikon & sparerib soup, land for building dish Chinese yam spareribs broth；The potherb mustard Nostoc commune that one hotel of Zhejiang Yiwu releases；Tai'an
It is proposed swallow backlands skin dish and fills cake；In Qinghai, the common Nostoc commune mix flour of fellow-villagers is made pudding and eats or make to match when cooking congee
Material, " Nostoc commune steamed stuffed bun " is liked at Qinghai local characteristic snack by the masses.
However, existing land for building dish processing method is mostly based on steaming, boil, fry, taste is not delicious tasty and refreshing enough.
Summary of the invention:
Present invention aims to land for building dishes to keep nature delicious to greatest extent, and delicious and crisp is tasty and refreshing.
In order to achieve the above object, the present invention provides a kind of tasty and refreshing land for building dish and preparation method thereof, concrete scheme includes:
A kind of tasty and refreshing land for building dish, various raw materials and auxiliary material including following parts by weight:
Dish 1200-1500 parts of land for building, 5000-8000 parts of water, 400-550 parts of vegetable oil, 30-35 parts of edible salt, soy sauce
320-420 parts, 230-470 parts of chilli powder, 271-334 parts of ginger, 180-230 parts of garlic, 20-50 parts of Chinese prickly ash, five-spice powder 15-20
Part, 300-400 parts of vinegar, 120-150 parts of white granulated sugar and food additives.
The food additives are sodium glutamate 33-40 parts.
The preparation of the tasty and refreshing land for building dish, which comprises the steps of:
(1) land for building dish is sent out with bubble, cleans, is scalded in boiled water, pick up, drain to obtain A；
(2) edible salt is admixed in A obtain B；
(3) frying in the vegetable oil boiled by garlic granule and bruised ginger, then hot oil is poured into the chilli powder with Chinese prickly ash, it is cold
But sesame oil, soy sauce, mature vinegar and white granulated sugar are added afterwards and obtains C.
(4) C is added to B, mixed thoroughly, cooling tasty and refreshing land for building dish；
(5) tasty and refreshing land for building dish is vacuumized into packaging and both obtains finished product, and cryo-conservation.
Scald in boiled water 5-8min in step (1).
Vegetable oil used in frying is rapeseed oil or soybean oil in step (3).
Garlic granule and bruised ginger close fire in the vegetable oil boiled in step (3) after frying 3-5s.
70-80 DEG C is cooled to before hot oil is poured into the chilli powder with Chinese prickly ash in step (3).
Packaging uses aluminium vacuum bag in step (5), saves at being 1-5 DEG C in temperature condition.
Beneficial effects of the present invention: what the present invention was capable of very limits keeps the original delicious taste of land for building dish, and mouthfeel is crisp
Refreshing, the addition of pimiento, pericarpium zanthoxyli schinifolii and sugar and vinegar is so that dish more spicy acid in land for building is refreshing.To keep original brittleness, to land for building
The processing of dish is fried 5 minutes in boiling water, and the holding time can be extended by vacuumizing rear cryo-conservation, and can further be entered
Taste.
Specific embodiment:
Below by the description to embodiment, specific embodiments of the present invention will be described in further detail, it is therefore an objective to
It helps those skilled in the art to have more complete, accurate and deep understanding to design of the invention, technical solution, and facilitates
Its implementation,
Embodiment 1:
A kind of tasty and refreshing land for building dish, each raw material including following parts by weight:
1200 parts of land for building dish, 5000 parts of water, vegetable oil, 30 parts of edible salt, 320 parts of soy sauce, 230 parts of chilli powder, ginger 271
Part, 44 parts of Chinese prickly ash, 15 parts of five-spice powder, 300 parts of vinegar, 120 parts of white granulated sugar and food additives, wherein vegetable oil is soybean oil and sesame
Sesame oil, 300 parts of soybean oil, 100 parts of sesame oil, 33 parts of sodium glutamate, capsicum use dark soy sauce using common sharp green pepper, soy sauce, and vinegar is adopted
With light-coloured vinegar, Chinese prickly ash uses dried pepper.
The preparation process of the tasty and refreshing dish includes the following steps:
(1) land for building dish is sent out with bubble, is cleaned, scald 5min in boiled water, picks up, drains to obtain A；
(2) edible salt is admixed in A obtain B；
(3) by garlic granule and bruised ginger, frying 3s closes fire in the soybean oil boiled, then falls after hot oil is cooled to 70-80 DEG C
Enter in the chilli powder with dried pepper, sesame oil, dark soy sauce, light-coloured vinegar and white granulated sugar is added after cooling and obtains C.
(4) C is added to B, mixed thoroughly, cooling tasty and refreshing land for building dish；
(5) tasty and refreshing land for building dish is vacuumized into packaging and both obtains finished product, and saved in 4 DEG C of refrigerators.
Embodiment 2:
A kind of tasty and refreshing land for building dish, each raw material including following parts by weight:
1321 parts of land for building dish, vegetable oil, 33 parts of edible salt, 400 parts of soy sauce, 300 parts of chilli powder, 310 parts of ginger, zanthoxylum powder
25 parts, 18 parts of five-spice powder, 320 parts of vinegar, 140 parts of white granulated sugar and food additives.Wherein vegetable oil is rapeseed oil and sesame oil, dish
300 parts of seed oil, 150 parts of sesame oil, 40 parts of sodium glutamate, capsicum use dark soy sauce using common sharp green pepper, soy sauce, and vinegar uses mature vinegar,
Chinese prickly ash uses zanthoxylum powder.
The preparation process of the tasty and refreshing dish includes the following steps:
(1) land for building dish is sent out with bubble, is cleaned, scald 8min in boiled water, picks up, drains to obtain A；
(2) edible salt is admixed in A obtain B；
(3) by garlic granule and bruised ginger, frying 5s closes fire in the rapeseed oil boiled, then falls after hot oil is cooled to 70-80 DEG C
Enter in the chilli powder with zanthoxylum powder, sesame oil, dark soy sauce, mature vinegar and white granulated sugar is added after cooling and obtains C.
(4) C is added to B, mixed thoroughly, cooling tasty and refreshing land for building dish；
(5) tasty and refreshing land for building dish is vacuumized into packaging and both obtains finished product, and 4 DEG C of refrigerators save.
Embodiment 3:
A kind of tasty and refreshing land for building dish, each raw material including following parts by weight:
1500 parts of land for building dish, 550 parts of vegetable oil, 35 parts of edible salt, 420 parts of soy sauce, 470 parts of chilli powder, 334 parts of ginger,
22 parts of zanthoxylum powder, 15 parts of five-spice powder, 340 parts of vinegar, 150 parts of white granulated sugar, 33 parts of sodium glutamate.Wherein vegetable oil is rapeseed oil and sesame
Sesame oil, 400 parts of rapeseed oil, 150 parts of sesame oil；Capsicum uses capsicum annum fasciculatum, and soy sauce uses dark soy sauce, and vinegar uses mature vinegar, and Chinese prickly ash uses
Zanthoxylum powder.
The preparation process of the tasty and refreshing dish includes the following steps:
(1) land for building dish is cleaned, scald 6min in boiled water, picks up, drains to obtain A；
(2) edible salt is admixed in A obtain B；
(3) by garlic granule and bruised ginger, frying 3s closes fire in the rapeseed oil boiled, then falls after hot oil is cooled to 70-80 DEG C
Enter in the chilli powder with zanthoxylum powder, sesame oil, dark soy sauce, mature vinegar and white granulated sugar is added after cooling and obtains C.
(4) C is added to B, mixed thoroughly, cooling tasty and refreshing land for building dish；
(5) tasty and refreshing land for building dish is vacuumized into packaging and both obtains finished product, and 4 DEG C of refrigerators save.
Embodiment 4:
A kind of tasty and refreshing land for building dish, each raw material including following parts by weight:
1400 parts of land for building dish, vegetable oil, edible salt 40, soy sauce 380, chilli powder 470, ginger 300, Chinese prickly ash 15, five-spice powder
15, vinegar 320, white granulated sugar 150,33 parts of sodium glutamate.Wherein vegetable oil be rapeseed oil and sesame oil, 380 parts of rapeseed oil, sesame oil
170 parts；Capsicum uses capsicum annum fasciculatum, and soy sauce uses light soy sauce, and vinegar uses mature vinegar, and Chinese prickly ash uses pericarpium zanthoxyli schinifolii.
The preparation process of the tasty and refreshing dish includes the following steps:
(1) land for building dish is cleaned, scald 5min in boiled water, picks up, drains to obtain A；
(2) edible salt is admixed in A obtain B；
(3) by garlic granule and bruised ginger, frying 3s closes fire in the rapeseed oil boiled, then falls after hot oil is cooled to 70-80 DEG C
Enter in the chilli powder with pericarpium zanthoxyli schinifolii, sesame oil, light soy sauce, mature vinegar and white granulated sugar is added after cooling and obtains C.
(4) C is added to B, mixed thoroughly, cooling tasty and refreshing land for building dish；
(5) tasty and refreshing land for building dish is vacuumized into packaging and both obtains finished product, and saved in 4 DEG C of refrigerators.
Claims (8)
1. a kind of tasty and refreshing land for building dish, which is characterized in that each raw material including following parts by weight:
Dish 1200-1500 parts of land for building, 5000-8000 parts of water, 400-550 parts of vegetable oil, 30-35 parts of edible salt, soy sauce 320-420
Part, 230-470 parts of chilli powder, 271-334 parts of ginger, 180-230 parts of garlic, 20-50 parts of Chinese prickly ash, 15-20 parts of five-spice powder, vinegar
300-400 parts, 120-150 parts of white granulated sugar and food additives.
2. tasty and refreshing land for building dish according to claim 1, which is characterized in that the food additives are sodium glutamate 33-40 parts.
3. the preparation method of tasty and refreshing land for building dish according to claim 1, which comprises the steps of:
(1) land for building dish is sent out with bubble, cleans, is scalded in boiled water, pick up, drain to obtain A；
(2) edible salt is admixed in A obtain B；
(3) frying in the vegetable oil boiled by garlic granule and bruised ginger, then hot oil is poured into the chilli powder with pericarpium zanthoxyli schinifolii, it is cooling
Sesame oil, soy sauce, mature vinegar and white granulated sugar are added afterwards and obtains C.
(4) C is added to B, mixed thoroughly, cooling tasty and refreshing land for building dish；
(5) tasty and refreshing land for building dish is vacuumized into packaging and both obtains finished product, and cryo-conservation.
4. the preparation method of land for building dish according to claim 3, which is characterized in that the 5-8 that scalds in boiled water in step (1) points
Clock.
5. the preparation method of land for building dish according to claim 3, which is characterized in that vegetable oil used in frying in step (3)
For rapeseed oil or soybean oil.
6. the preparation method of land for building dish according to claim 3, which is characterized in that garlic granule and bruised ginger are boiling in step (3)
Vegetable oil in fire is closed after frying 3-5s.
7. the preparation method of land for building dish according to claim 3, which is characterized in that step pours into hot oil with blueness in (3)
70-80 DEG C is cooled to before the chilli powder of Chinese prickly ash.
8. the preparation method of land for building dish according to claim 3, which is characterized in that packaging uses aluminium vacuum bag in step (5),
Preservation condition is 1-5 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710856844.XA CN109511951A (en) | 2017-09-20 | 2017-09-20 | A kind of tasty and refreshing land for building dish and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710856844.XA CN109511951A (en) | 2017-09-20 | 2017-09-20 | A kind of tasty and refreshing land for building dish and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109511951A true CN109511951A (en) | 2019-03-26 |
Family
ID=65767858
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710856844.XA Pending CN109511951A (en) | 2017-09-20 | 2017-09-20 | A kind of tasty and refreshing land for building dish and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109511951A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140912A (en) * | 2019-06-06 | 2019-08-20 | 广安职业技术学院 | A kind of production method of land for building dish ready-to-eat food |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101647531A (en) * | 2008-08-12 | 2010-02-17 | 吴定地 | Nutrient nostoc sphaeroids kutz rice flour |
| CN102302427A (en) * | 2011-09-23 | 2012-01-04 | 常德炎帝生物技术有限公司 | Production and extraction method of nostoc nourishing and moisturizing material |
| CN104172092A (en) * | 2014-07-17 | 2014-12-03 | 四川天味食品集团股份有限公司 | Seasoning for Xinjiang stir-fried chicken with big dish, and preparation method of seasoning |
| CN104998118A (en) * | 2015-08-11 | 2015-10-28 | 哈尔滨灵丹鸿运茶品有限公司 | Nostoc sphaeroids kutz tea substitute capable of clearing heat and brightening eyes and preparing method thereof |
| CN105077137A (en) * | 2015-09-09 | 2015-11-25 | 贵州布依姑娘食品有限公司 | Oil-fried chili with deboned duck meat and production method thereof |
| CN106072412A (en) * | 2016-06-20 | 2016-11-09 | 重庆飞亚实业有限公司 | Spicy little flavoring agent |
| CN107028160A (en) * | 2017-05-23 | 2017-08-11 | 马鞍山市十月丰食品有限公司 | A kind of high nutrition land for building dish thick chilli sauce and preparation method thereof |
| CN107788329A (en) * | 2017-11-10 | 2018-03-13 | 庆阳敦博科技发展有限公司 | A kind of processing method of land for building dish |
| CN110140912A (en) * | 2019-06-06 | 2019-08-20 | 广安职业技术学院 | A kind of production method of land for building dish ready-to-eat food |
-
2017
- 2017-09-20 CN CN201710856844.XA patent/CN109511951A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101647531A (en) * | 2008-08-12 | 2010-02-17 | 吴定地 | Nutrient nostoc sphaeroids kutz rice flour |
| CN102302427A (en) * | 2011-09-23 | 2012-01-04 | 常德炎帝生物技术有限公司 | Production and extraction method of nostoc nourishing and moisturizing material |
| CN104172092A (en) * | 2014-07-17 | 2014-12-03 | 四川天味食品集团股份有限公司 | Seasoning for Xinjiang stir-fried chicken with big dish, and preparation method of seasoning |
| CN104998118A (en) * | 2015-08-11 | 2015-10-28 | 哈尔滨灵丹鸿运茶品有限公司 | Nostoc sphaeroids kutz tea substitute capable of clearing heat and brightening eyes and preparing method thereof |
| CN105077137A (en) * | 2015-09-09 | 2015-11-25 | 贵州布依姑娘食品有限公司 | Oil-fried chili with deboned duck meat and production method thereof |
| CN106072412A (en) * | 2016-06-20 | 2016-11-09 | 重庆飞亚实业有限公司 | Spicy little flavoring agent |
| CN107028160A (en) * | 2017-05-23 | 2017-08-11 | 马鞍山市十月丰食品有限公司 | A kind of high nutrition land for building dish thick chilli sauce and preparation method thereof |
| CN107788329A (en) * | 2017-11-10 | 2018-03-13 | 庆阳敦博科技发展有限公司 | A kind of processing method of land for building dish |
| CN110140912A (en) * | 2019-06-06 | 2019-08-20 | 广安职业技术学院 | A kind of production method of land for building dish ready-to-eat food |
Non-Patent Citations (2)
| Title |
|---|
| 单帮芹: "养生食材地皮菜", 《农产品加工》 * |
| 狸猫小姐呀: "《凉拌地耳》", 22 February 2017 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140912A (en) * | 2019-06-06 | 2019-08-20 | 广安职业技术学院 | A kind of production method of land for building dish ready-to-eat food |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101982105B (en) | Spicy small shrimp sauce | |
| CN101965986B (en) | Anchovies cooked with black bean sauce and preparation method thereof | |
| CN104432141B (en) | The processing technology of Tujia's dried beef | |
| CN103371355B (en) | Silkworm chrysalis shitake mushroom sauce and preparation method thereof | |
| CN103416661B (en) | Nutrient couscous suitable for steamed vegetable and instant rice, as well as production method and application of nutrient couscous | |
| KR101786629B1 (en) | Pork cutlet sauce and manufacturing method thereof | |
| CN107692101A (en) | A kind of flavor cray and preparation method thereof | |
| KR20150051049A (en) | Steamed chicken source having yams and flour and preparing method threof | |
| CN105558932A (en) | Processing method of Chinese prickly ash sprout | |
| CN105077183A (en) | Fresh chili sauce with fragrant and hot taste | |
| CN104543898A (en) | Preparation method of instant clear-oil concentrated type hotpot condiment | |
| CN103535606A (en) | Protein high-calcium steamed bun and preparation method thereof | |
| CN105559030A (en) | Dandelion chili sauce and preparation method thereof | |
| CN105266096A (en) | Muslim body tonifying sauced and pickled vegetable and production process thereof | |
| CN106798304A (en) | A kind of secret sauce and preparation method thereof | |
| CN109511951A (en) | A kind of tasty and refreshing land for building dish and preparation method thereof | |
| CN105747190A (en) | Preparation method of white gourd hot and spicy sauce | |
| CN105767973A (en) | Flavored chilli product and making method thereof | |
| CN104286644A (en) | Ginseng and chicken nourishing porridge and preparation method thereof | |
| CN104068415A (en) | Preparation process of cured western duck | |
| CN108077895A (en) | A kind of formula and processing method of ganoderma lucidum beef paste | |
| CN106722697A (en) | A kind of improving eyesight flavoring and preparation method thereof | |
| CN105394599A (en) | Baking method of pan-fried mutton dumplings | |
| CN104824385A (en) | Free-range chicken feed containing residue from silkworm pupae and preparation method of same | |
| CN104543959A (en) | Peanut-orange-lean meat paste 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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190326 |
|
| WD01 | Invention patent application deemed withdrawn after publication |