CN109846018A - A kind of spices thick gravy production method - Google Patents
A kind of spices thick gravy production method Download PDFInfo
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- CN109846018A CN109846018A CN201910093701.7A CN201910093701A CN109846018A CN 109846018 A CN109846018 A CN 109846018A CN 201910093701 A CN201910093701 A CN 201910093701A CN 109846018 A CN109846018 A CN 109846018A
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Abstract
The invention discloses a kind of spiced thick gravy production methods, a kind of spices thick gravy, the material that this kind spices thick gravy preparation uses includes: illiciumverum, cassia bark, spiceleaf, tsaoko, the root of Dahurain angelica, kaempferia galamga, fennel seeds, galanga, white button, lemon-grass, chilli, Chinese prickly ash and drinkable water, this kind spices thick gravy production method, it solves at present when spiced and stewed food production, the too unification of the taste of product, and the problem of detailed-oriented classification is not made to the thick gravy of various tastes, make thick gravy not single when production, form unified relative normalized proportion and production method process.
Description
Technical field
The present invention relates to thick gravy manufacture technology field, specially a kind of spiced thick gravy production method.
Background technique
At present when spiced and stewed food makes, the too unification of the taste of product, and not to the halogen of various tastes
Juice makes detailed-oriented classification, and present thick gravy is too single when production, and present thick gravy is whole when preparation
The preparation of material needed for inside is too random, leads between the foodstuff taste on pot-stewed fowl of the same race that there are difference, does not form unification
Relative normalized proportion and production method process.
Summary of the invention
The purpose of the present invention is to provide a kind of spiced thick gravy production methods, present to solve to propose in above-mentioned background technique
Thick gravy it is too single when production, when preparation, the preparation of material needed for whole interior is too for present thick gravy
Arbitrarily, lead between the foodstuff taste on pot-stewed fowl of the same race that there are difference, do not form unified relative normalized proportion and production
The problem of method flow.
To achieve the above object, the invention provides the following technical scheme: a kind of spices thick gravy, this kind spices thick gravy preparation make
Material includes: illiciumverum, cassia bark, spiceleaf, tsaoko, the root of Dahurain angelica, kaempferia galamga, fennel seeds, galanga, white button, lemon-grass, chilli, flower
Green pepper and drinkable water, the illiciumverum, cassia bark, spiceleaf, tsaoko, the root of Dahurain angelica, kaempferia galamga, fennel seeds, galanga, white button, lemon-grass, chilli,
Various components are detailed according to the weight ratio between Chinese prickly ash and drinkable water are as follows: octagonal 1 strockle, cassia bark 4-5 root, spiceleaf 5-6 piece, tsaoko
10 deseedings, 1 strockle of the root of Dahurain angelica, 2 spoons of kaempferia galamga, fennel seeds smaller part spoon, 1 spoon of galanga (3-4) it is a, white buckle 2 spoons, it is appropriate lemon-grass, dry
1 spoon of capsicum, the small spoon of Chinese prickly ash 1 and 10 jin of drinkable water.
Preferably, the preparation step of the spices thick gravy preparation method are as follows:
(1), halogen material: drinkable water is boiled, and maintains the temperature at 80-100 degrees Celsius of section, is put into octagonal 1 strockle, cassia bark 4-5
Root, spiceleaf 5-6 piece, 10 deseedings of tsaoko, 1 strockle of the root of Dahurain angelica, 2 spoons of kaempferia galamga, fennel seeds smaller part spoon, 1 spoon of galanga (3-4) a, white buckle 2
Spoon, appropriate lemon-grass, 1 spoon of chilli, the small spoon of Chinese prickly ash 1, above-mentioned material impregnate in boiled water, and soaking time is kept for 8-13 minutes；
(2), adjust bottom taste: by the halogen material that boiled water impregnated in step (1), water opens the fragrance that rear tripping in soaks, and endures 40 minutes
Bottom taste is adjusted afterwards, and according to the weight of water, every 10 jin of water: 4 liang of salt, 1 pukras essence, half spoon of monosodium glutamate, 1 liang of sugar pour into about 2 cm thick salads
Oil；
(3), mend taste: after background color obtained in step (2) modulates, 10 jin of dishes, 2 liang of salt, 1 pukras essence, half spoon of monosodium glutamate,
1 spoon of maltol of small spoon, appropriate toning.
Preferably, if 30 jin of food materials, the above condiment turn over 3 times in above-mentioned steps (3)；50 jin of food materials, the above condiment turn over 5 times.
Compared with prior art, the beneficial effects of the present invention are: this kind spices thick gravy production method, solves at present in halogen
When product makes, the too unification of the taste of product, and detailed-oriented point is not made to the thick gravy of various tastes
The problem of class, makes thick gravy not single when production, forms unified relative normalized proportion and production method process.
Specific embodiment
It is clearly and completely described below in conjunction with the technical solution in the embodiment of the present invention, it is clear that described reality
Applying example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is general
Logical technical staff every other embodiment obtained without making creative work belongs to what the present invention protected
Range.
The present invention provides a kind of technical solution: a kind of spices thick gravy, and the material that this kind spices thick gravy preparation uses includes: eight
Angle, cassia bark, spiceleaf, tsaoko, the root of Dahurain angelica, kaempferia galamga, fennel seeds, galanga, white button, lemon-grass, chilli, Chinese prickly ash and drinkable water, it is described
Between illiciumverum, cassia bark, spiceleaf, tsaoko, the root of Dahurain angelica, kaempferia galamga, fennel seeds, galanga, white button, lemon-grass, chilli, Chinese prickly ash and drinkable water
Various components are detailed according to the weight ratio are as follows: octagonal 1 strockle, cassia bark 4-5 root, spiceleaf 5-6 piece, 10 deseedings of tsaoko, the root of Dahurain angelica 1 are big
Spoon, 2 spoons of kaempferia galamga, fennel seeds smaller part spoon, 1 spoon of galanga (3-4) a, white buckle 2 spoons, appropriate lemon-grass, 1 spoon of chilli, the small spoon of Chinese prickly ash 1
With 10 jin of drinkable water.
Preferably, the preparation step of the spices thick gravy preparation method are as follows:
(1), halogen material: drinkable water is boiled, and maintains the temperature at 80-100 degrees Celsius of section, is put into octagonal 1 strockle, cassia bark 4-5
Root, spiceleaf 5-6 piece, 10 deseedings of tsaoko, 1 strockle of the root of Dahurain angelica, 2 spoons of kaempferia galamga, fennel seeds smaller part spoon, 1 spoon of galanga (3-4) a, white buckle 2
Spoon, appropriate lemon-grass, 1 spoon of chilli, the small spoon of Chinese prickly ash 1, above-mentioned material impregnate in boiled water, and soaking time is kept for 8-13 minutes；
(2), adjust bottom taste: by the halogen material that boiled water impregnated in step (1), water opens the fragrance that rear tripping in soaks, and endures 40 minutes
Bottom taste is adjusted afterwards, and according to the weight of water, every 10 jin of water: 4 liang of salt, 1 pukras essence, half spoon of monosodium glutamate, 1 liang of sugar pour into about 2 cm thick salads
Oil；
(3), mend taste: after background color obtained in step (2) modulates, 10 jin of dishes, 2 liang of salt, 1 pukras essence, half spoon of monosodium glutamate,
1 spoon of maltol of small spoon, appropriate toning.
Preferably, if 30 jin of food materials, the above condiment turn over 3 times in above-mentioned steps (3)；50 jin of food materials, the above condiment turn over 5 times.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (3)
1. a kind of spices thick gravy, it is characterised in that: the material that uses of this kind spices thick gravy preparation include: illiciumverum, cassia bark, spiceleaf,
Tsaoko, the root of Dahurain angelica, kaempferia galamga, fennel seeds, galanga, white button, lemon-grass, chilli, Chinese prickly ash and drinkable water, the illiciumverum, cassia bark, perfume (or spice)
Between leaf, tsaoko, the root of Dahurain angelica, kaempferia galamga, fennel seeds, galanga, white button, lemon-grass, chilli, Chinese prickly ash and drinkable water various components according to
Weight proportion is detailed are as follows: octagonal 1 strockle, cassia bark 4-5 root, spiceleaf 5-6 piece, 10 deseedings of tsaoko, 1 strockle of the root of Dahurain angelica, 2 spoons of kaempferia galamga,
Fennel seeds smaller part spoon, 1 spoon of galanga (3-4) a, white buckle 2 spoons, appropriate lemon-grass, 1 spoon of chilli, the small spoon of Chinese prickly ash 1 and drinkable water 10
Jin.
2. a kind of spiced thick gravy according to claim 1, it is characterised in that: the preparation step of the spices thick gravy preparation method
Are as follows:
(1), halogen material: drinkable water is boiled, and maintains the temperature at 80-100 degrees Celsius of section, is put into octagonal 1 strockle, cassia bark 4-5 root, perfume (or spice)
Leaf 5-6 piece, 10 deseedings of tsaoko, 1 strockle of the root of Dahurain angelica, 2 spoons of kaempferia galamga, fennel seeds smaller part spoon, 1 spoon of galanga (3-4) it is a, white buckle 2 spoons, it is fragrant
Appropriate cogongrass, 1 spoon of chilli, the small spoon of Chinese prickly ash 1, above-mentioned material impregnate in boiled water, and soaking time is kept for 8-13 minutes；
(2), adjust bottom taste: by the halogen material that boiled water impregnated in step (1), water opens the fragrance that rear tripping in soaks, endures and adjust after forty minutes
Bottom taste, according to the weight of water, every 10 jin of water: 4 liang of salt, 1 pukras essence, half spoon of monosodium glutamate, 1 liang of sugar pour into about 2 cm thick salad oils i.e.
It can；
(3), taste is mended: after background color obtained in step (2) modulates, 10 jin of dishes, 2 liang of salt, 1 pukras essence, half spoon of monosodium glutamate, small spoon 1
Spoon maltol, appropriate toning.
3. a kind of spiced thick gravy according to claim 2, it is characterised in that: if 30 jin of food materials in above-mentioned steps (3), above
Condiment turns over 3 times；50 jin of food materials, the above condiment turn over 5 times.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910093701.7A CN109846018A (en) | 2019-01-30 | 2019-01-30 | A kind of spices thick gravy production method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910093701.7A CN109846018A (en) | 2019-01-30 | 2019-01-30 | A kind of spices thick gravy production method |
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| CN109846018A true CN109846018A (en) | 2019-06-07 |
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ID=66896944
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| CN201910093701.7A Pending CN109846018A (en) | 2019-01-30 | 2019-01-30 | A kind of spices thick gravy production method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140934A (en) * | 2019-06-27 | 2019-08-20 | 江永特色农副产品开发有限公司 | A kind of production method of brine |
| CN113142533A (en) * | 2021-02-26 | 2021-07-23 | 玉林师范学院 | Formula and preparation method of marinade mainly prepared from bovine heroic meal |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960673A (en) * | 2011-09-02 | 2013-03-13 | 郭照斌 | Brine material and manufacturing method thereof |
| CN104413375A (en) * | 2013-08-23 | 2015-03-18 | 颜笑天 | Preparation method of a brine for spiced food |
| CN106852483A (en) * | 2016-12-02 | 2017-06-16 | 西安新桂系信息技术有限公司 | A kind of preparation method of thick gravy |
-
2019
- 2019-01-30 CN CN201910093701.7A patent/CN109846018A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960673A (en) * | 2011-09-02 | 2013-03-13 | 郭照斌 | Brine material and manufacturing method thereof |
| CN104413375A (en) * | 2013-08-23 | 2015-03-18 | 颜笑天 | Preparation method of a brine for spiced food |
| CN106852483A (en) * | 2016-12-02 | 2017-06-16 | 西安新桂系信息技术有限公司 | A kind of preparation method of thick gravy |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110140934A (en) * | 2019-06-27 | 2019-08-20 | 江永特色农副产品开发有限公司 | A kind of production method of brine |
| CN113142533A (en) * | 2021-02-26 | 2021-07-23 | 玉林师范学院 | Formula and preparation method of marinade mainly prepared from bovine heroic meal |
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Application publication date: 20190607 |
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