CN110800980A - Sauce for cold dishes and preparation method thereof - Google Patents
Sauce for cold dishes and preparation method thereof Download PDFInfo
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- CN110800980A CN110800980A CN201911259157.5A CN201911259157A CN110800980A CN 110800980 A CN110800980 A CN 110800980A CN 201911259157 A CN201911259157 A CN 201911259157A CN 110800980 A CN110800980 A CN 110800980A
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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
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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
- A23L27/10—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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
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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)
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to the field of food processing, and particularly relates to a sauce for cold dishes and a preparation method thereof, wherein the sauce comprises the following components: apple vinegar, red wine, seafood soy sauce, peanuts, pine nuts, white sesame seeds, green peppers, oyster sauce, pepper, dried peppers, granulated sugar, ginger, fistular onion stalk, cinnamon and vegetable oil. The preparation method mainly comprises the steps of baking, preparing materials, splashing oil step by step, boiling slurry, mixing, sterilizing and subpackaging. The specially-made ingredient proportion and the preparation method of the invention ensure that the product has rich multi-level composite taste, simultaneously absorbs the flavor of other ingredients, has rich and pure fragrance, rich nutrition, bright color and unique flavor and taste.
Description
Technical Field
The invention belongs to the field of food processing, and relates to a sauce for cold dishes and a preparation method thereof.
Background
The cold dish is an indispensable dish in daily life of people, the most key of the taste of the cold dish is seasoning juice, the taste of the cold dish seasoning juice directly determines whether the cold dish is delicious, but the cold dish seasoning juice in the market is usually added with preservative and artificial pigment for improving the quality guarantee period and the color, and a large amount of food additives are generally added for harmonizing the taste, so that the taste is single. The flavor is developed from 'taste' to 'good taste', the requirement of people on the flavor is gradually changed from 'good taste', the requirement of people on healthy and delicious high-grade seasonings is more and more vigorous, and the cold sauce with rich taste level is developed, so that the sauce has wide market prospect.
Disclosure of Invention
Based on the technical scheme, the invention aims to realize the following technical scheme:
the invention firstly provides a sauce for cold dishes, which comprises the following ingredients: apple vinegar, red wine, seafood soy sauce, peanuts, pine nuts, white sesame seeds, green peppers, oyster sauce, pepper, dried peppers, granulated sugar, ginger, fistular onion stalk, cinnamon and vegetable oil.
Preferably, the cold sauce comprises the following components in parts by weight: 20-30 parts of apple vinegar, 10-20 parts of red wine, 10-25 parts of seafood soy sauce, 2-6 parts of peanuts, 3-8 parts of pine nuts, 5-8 parts of white sesame seeds, 5-10 parts of green peppers, 5-10 parts of oyster sauce, 1-5 parts of pepper, 1-5 parts of dried peppers, 3-10 parts of granulated sugar, 1-4 parts of ginger, 1-4 parts of fistular onion stalk, 1-3 parts of cinnamon and 8-15 parts of vegetable oil.
Preferably, the cold sauce comprises the following components in parts by weight: 23-26 parts of apple vinegar, 12-15 parts of red wine, 15-20 parts of seafood soy sauce, 3-4 parts of peanuts, 4-5 parts of pine nuts, 6-7 parts of white sesame seeds, 6-8 parts of green peppers, 6-8 parts of oyster sauce, 2-3 parts of pepper, 2-4 parts of dried peppers, 5-7 parts of granulated sugar, 2-3 parts of ginger, 2-3 parts of fistular onion stalk, 2-3 parts of cinnamon and 10-12 parts of vegetable oil.
The invention also provides a preparation method of the sauce for cold dishes, which comprises the following steps:
(1) baking and preparing materials: placing semen Arachidis Hypogaeae and semen Pini into oven, baking at 180 deg.C for 10min, taking out, and removing
The shell, the coating and the beating are carried out, white sesame seeds are added, the ground peanuts, the ground pine nuts and the white sesame seeds are uniformly mixed for later use, the green peppers are cleaned and then cut for later use, and the ginger and the fistular onion stalk are cleaned and cut into shreds for later use;
(2) oil splashing step by step: heating vegetable oil to 150-180 ℃, adding pepper and dried pepper, frying to generate fragrance,
removing after the color of the pepper and the dried pepper is changed and blackened, heating the vegetable oil to 250-260 ℃, heating for 4 times at intervals of 5-8 s every time, and spraying onto the mixture of the chopped peanut, the chopped pine nut and the white sesame in the step (1) to prepare oil-splashing nut pieces;
(3) boiling the slurry: mixing apple vinegar, red wine, seafood soy sauce, oyster sauce and granulated sugar, stirring well
Boiling at normal pressure, adding the shredded ginger and the shredded scallion stalk in the step (1), adding the cinnamon, boiling for 5-10 min, and fishing out the shredded ginger, the shredded scallion stalk and the cinnamon to prepare sauce;
(4) mixing: uniformly mixing the water-fried nut pieces in the step (1) and the sauce in the step (3)
Uniformly mixing, cooling to normal temperature, adding the green pepper of the step (1), crushing and uniformly stirring;
(5) sterilizing and subpackaging: pasteurizing, and packaging under aseptic environment to obtain final product of sauce.
Compared with the prior art, the invention has the beneficial effects that: the preparation method disclosed by the invention is simple in preparation process and wide in raw material source, and the prepared cold sauce for mixing sauce integrates the sourness of fruit vinegar, the freshness and the fragrance of seafood, the sweet and sweet taste of red wine and the crispness of nuts by virtue of a unique formula and a preparation method without adding a preservative and a food additive, so that the cold sauce has rich multi-level composite mouthfeel, unique flavor and strong fragrance.
Detailed Description
The technical solution of the present invention will be further described in detail with reference to specific embodiments. The following examples are merely illustrative and explanatory of the present invention and should not be construed as limiting the scope of the invention. All the technologies realized based on the above-mentioned contents of the present invention are covered in the protection scope of the present invention.
Unless otherwise indicated, the raw materials and reagents used in the following examples are all commercially available products or can be prepared by known methods.
The invention provides a sauce for cold dishes, which comprises the following ingredients: 20-30 parts of apple vinegar, 10-20 parts of red wine, 10-25 parts of seafood soy sauce, 2-6 parts of peanuts, 3-8 parts of pine nuts, 5-8 parts of white sesame seeds, 5-10 parts of green peppers, 5-10 parts of oyster sauce, 1-5 parts of pepper, 1-5 parts of dried peppers, 3-10 parts of granulated sugar, 1-4 parts of ginger, 1-4 parts of fistular onion stalk, 1-3 parts of cinnamon and 8-15 parts of vegetable oil.
Preferably, the cold sauce comprises the following components in parts by weight: 23-26 parts of apple vinegar, 12-15 parts of red wine, 15-20 parts of seafood soy sauce, 3-4 parts of peanuts, 4-5 parts of pine nuts, 6-7 parts of white sesame seeds, 6-8 parts of green peppers, 6-8 parts of oyster sauce, 2-3 parts of pepper, 2-4 parts of dried peppers, 5-7 parts of granulated sugar, 2-3 parts of ginger, 2-3 parts of fistular onion stalk, 2-3 parts of cinnamon and 10-12 parts of vegetable oil.
The preparation method of the cold sauce specifically comprises the following steps:
(1) baking and preparing materials: placing semen Arachidis Hypogaeae and semen Pini into oven, baking at 180 deg.C for 10min, taking out, and removing
The shell, the coating and the beating are carried out, white sesame seeds are added, the ground peanuts, the ground pine nuts and the white sesame seeds are uniformly mixed for later use, the green peppers are cleaned and then cut for later use, and the ginger and the fistular onion stalk are cleaned and cut into shreds for later use;
(2) oil splashing step by step: heating vegetable oil to 150-180 ℃, adding pepper and dried pepper, frying to generate fragrance,
removing after the color of the pepper and the dried pepper is changed and blackened, heating the vegetable oil to 250-260 ℃, heating for 4 times at intervals of 5-8 s every time, and spraying onto the mixture of the chopped peanut, the chopped pine nut and the white sesame in the step (1) to prepare oil-splashing nut pieces;
(3) boiling the slurry: mixing apple vinegar, red wine, seafood soy sauce, oyster sauce and granulated sugar, stirring well
Boiling at normal pressure, adding the shredded ginger and the shredded scallion stalk in the step (1), adding the cinnamon, boiling for 5-10 min, and fishing out the shredded ginger, the shredded scallion stalk and the cinnamon to prepare sauce;
(4) mixing: uniformly mixing the water-fried nut pieces in the step (1) and the sauce in the step (3)
Uniformly mixing, cooling to normal temperature, adding the green pepper of the step (1), crushing and uniformly stirring;
(5) sterilizing and subpackaging: pasteurizing, and packaging under aseptic environment to obtain final product of sauce.
Example 1
The invention provides a sauce for cold dishes, which comprises 25 parts of apple vinegar, 13 parts of red wine, 16 parts of seafood soy sauce, 4 parts of peanuts, 3 parts of pine nuts, 6 parts of white sesame seeds, 7 parts of green peppers, 7 parts of oyster sauce, 2 parts of pepper, 3 parts of dried peppers, 6 parts of granulated sugar, 3 parts of ginger, 3 parts of fistular onion stalk, 2 parts of cinnamon and 11 parts of vegetable oil.
The preparation method of the cold sauce specifically comprises the following steps:
(1) baking and preparing materials: putting peanut and pine nut into an oven, baking for 10min at 180 ℃, taking out, removing shells, coating, beating, crushing, adding white sesame, uniformly mixing crushed peanut, crushed pine nut and white sesame for later use, cleaning green pepper, crushing for later use, cleaning ginger and fistular onion stalk, and shredding for later use;
(2) oil splashing step by step: heating vegetable oil to 160 ℃, adding pepper and dry pepper, frying to generate fragrance, removing the pepper and the dry pepper after the pepper and the dry pepper are blackened, heating the vegetable oil to 250 ℃, heating for 4 times at intervals of 6s every time, and pouring the vegetable oil onto the mixture of the chopped peanut, the chopped pine nut and the white sesame in the step (1) to prepare oil-splashing nut pieces;
(3) boiling the slurry: mixing apple vinegar, red wine, seafood soy sauce, oyster sauce and granulated sugar, stirring well, boiling at normal pressure, adding the shredded ginger and the shredded scallion stalk in the step (1), adding the cinnamon, boiling for 8min, taking out the shredded ginger, the shredded scallion stalk and the cinnamon, and preparing sauce;
(4) mixing: and (3) uniformly mixing the oil-sprinkled nut pieces in the step (1) and the sauce in the step (3), cooling to normal temperature, adding the green pepper in the step (1), smashing and uniformly stirring.
(5) Sterilizing and subpackaging: pasteurizing, and packaging under aseptic environment to obtain final product of sauce.
The embodiments of the present invention have been described above. However, the present invention is not limited to the above embodiment. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Example 2
The invention provides a sauce for cold dishes, which comprises the following ingredients: 30 parts of apple vinegar, 20 parts of red wine, 25 parts of seafood soy sauce, 6 parts of peanuts, 8 parts of pine nuts, 8 parts of white sesame seeds, 10 parts of green peppers, 10 parts of oyster sauce, 5 parts of pepper, 5 parts of dried peppers, 10 parts of granulated sugar, 4 parts of ginger, 4 parts of fistular onion stalk, 3 parts of cinnamon and 15 parts of vegetable oil.
The preparation method of the cold sauce specifically comprises the following steps:
(1) baking and preparing materials: placing semen Arachidis Hypogaeae and semen Pini into oven, baking at 180 deg.C for 10min, taking out, and removing
The shell, the coating and the beating are carried out, white sesame seeds are added, the ground peanuts, the ground pine nuts and the white sesame seeds are uniformly mixed for later use, the green peppers are cleaned and then cut for later use, and the ginger and the fistular onion stalk are cleaned and cut into shreds for later use;
(2) oil splashing step by step: heating vegetable oil to 150 deg.C, adding fructus Zanthoxyli and dried Capsici fructus, parching until flower appears
Removing the pepper and the dried pepper after the pepper and the dried pepper are discolored and blackened, heating the vegetable oil to 250 ℃, and spraying the vegetable oil onto the mixture of the chopped peanut, the chopped pine nut and the white sesame in the step (1) for 4 times at intervals of 8s every time to prepare oil-splashing nut pieces;
(3) boiling the slurry: mixing apple vinegar, red wine, seafood soy sauce, oyster sauce and granulated sugar, stirring well
Boiling at normal pressure, adding the shredded ginger and the shredded scallion stalk in the step (1), adding the cinnamon, boiling for 10min, fishing out the shredded ginger, the shredded scallion stalk and the cinnamon, and preparing the sauce;
(4) mixing: uniformly mixing the water-fried nut pieces in the step (1) and the sauce in the step (3)
Uniformly mixing, cooling to normal temperature, adding the green pepper of the step (1), crushing and uniformly stirring;
(5) sterilizing and subpackaging: pasteurizing, and packaging under aseptic environment to obtain final product of sauce.
Example 3
The invention provides a sauce for cold dishes, which comprises the following ingredients: 20 parts of apple vinegar, 10 parts of red wine, 10 parts of seafood soy sauce, 2 parts of peanuts, 3 parts of pine nuts, 5 parts of white sesame seeds, 5 parts of green peppers, 5 parts of oyster sauce, 1 part of pepper, 1 part of dried peppers, 3 parts of granulated sugar, 1 part of ginger, 1 part of fistular onion stalk, 1 part of cinnamon and 8 parts of vegetable oil.
The preparation method of the cold sauce specifically comprises the following steps:
(1) baking and preparing materials: placing semen Arachidis Hypogaeae and semen Pini into oven, baking at 180 deg.C for 10min, taking out, and removing
The shell, the coating and the beating are carried out, white sesame seeds are added, the ground peanuts, the ground pine nuts and the white sesame seeds are uniformly mixed for later use, the green peppers are cleaned and then cut for later use, and the ginger and the fistular onion stalk are cleaned and cut into shreds for later use;
(2) oil splashing step by step: heating vegetable oil to 150 ℃, adding pepper and dry pepper, frying to generate fragrance, removing after the pepper and the dry pepper are blackened, heating the vegetable oil to 250 ℃, heating for 4 times at intervals of 5s each time, and spraying onto the mixture of the chopped peanut, the chopped pine nut and the white sesame in the step (1) to prepare oil-splashing nut pieces;
(3) boiling the slurry: mixing apple vinegar, red wine, seafood soy sauce, oyster sauce and granulated sugar, stirring well
Boiling at normal pressure, adding the shredded ginger and the shredded scallion stalk in the step (1), adding the cinnamon, boiling for 5min, fishing out the shredded ginger, the shredded scallion stalk and the cinnamon, and preparing the sauce;
(4) mixing: uniformly mixing the water-fried nut pieces in the step (1) and the sauce in the step (3)
Uniformly mixing, cooling to normal temperature, adding the green pepper of the step (1), crushing and uniformly stirring;
(5) sterilizing and subpackaging: pasteurizing, and packaging under aseptic environment to obtain final product of sauce.
Claims (4)
1. The sauce for cold dishes is characterized by comprising the following components: apple vinegar, red wine, seafood soy sauce, peanuts, pine nuts, white sesame seeds, green peppers, oyster sauce, pepper, dried peppers, granulated sugar, ginger, fistular onion stalk, cinnamon and vegetable oil.
2. The salad dressing juice according to claim 1, which comprises the following components in parts by weight: 20-30 parts of apple vinegar, 10-20 parts of red wine, 10-25 parts of seafood soy sauce, 2-6 parts of peanuts, 3-8 parts of pine nuts, 5-8 parts of white sesame seeds, 5-10 parts of green peppers, 5-10 parts of oyster sauce, 1-5 parts of pepper, 1-5 parts of dried peppers, 3-10 parts of granulated sugar, 1-4 parts of ginger, 1-4 parts of fistular onion stalk, 1-3 parts of cinnamon and 8-15 parts of vegetable oil.
3. The salad dressing juice according to claim 2, which is characterized by comprising the following components in parts by weight: 23-26 parts of apple vinegar, 12-15 parts of red wine, 15-20 parts of seafood soy sauce, 3-4 parts of peanuts, 4-5 parts of pine nuts, 6-7 parts of white sesame seeds, 6-8 parts of green peppers, 6-8 parts of oyster sauce, 2-3 parts of pepper, 2-4 parts of dried peppers, 5-7 parts of granulated sugar, 2-3 parts of ginger, 2-3 parts of fistular onion stalk, 2-3 parts of cinnamon and 10-12 parts of vegetable oil.
4. A method for preparing a salad dressing juice according to any one of claims 1 to 3, characterized by comprising the steps of:
(1) baking and preparing materials: placing semen Arachidis Hypogaeae and semen Pini into oven, baking at 180 deg.C for 10min, taking out, and removing
The shell, the coating and the beating are carried out, white sesame seeds are added, the ground peanuts, the ground pine nuts and the white sesame seeds are uniformly mixed for later use, the green peppers are cleaned and then cut for later use, and the ginger and the fistular onion stalk are cleaned and cut into shreds for later use;
oil splashing step by step: heating vegetable oil to 150-180 ℃, adding pepper and dried pepper, frying to generate fragrance,
removing after the color of the pepper and the dried pepper is changed and blackened, heating the vegetable oil to 250-260 ℃, heating for 4 times at intervals of 5-8 s every time, and spraying onto the mixture of the chopped peanut, the chopped pine nut and the white sesame in the step (1) to prepare oil-splashing nut pieces;
boiling the slurry: mixing apple vinegar, red wine, seafood soy sauce, oyster sauce and granulated sugar, stirring well
Boiling at normal pressure, adding the shredded ginger and the shredded scallion stalk in the step (1), adding the cinnamon, boiling for 5-10 min, and fishing out the shredded ginger, the shredded scallion stalk and the cinnamon to prepare sauce;
mixing: uniformly mixing the water-fried nut pieces in the step (1) and the sauce in the step (3)
Uniformly mixing, cooling to normal temperature, adding the green pepper of the step (1), crushing and uniformly stirring;
(5) sterilizing and subpackaging: pasteurizing, and packaging under aseptic environment to obtain final product of sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911259157.5A CN110800980A (en) | 2019-12-10 | 2019-12-10 | Sauce for cold dishes and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911259157.5A CN110800980A (en) | 2019-12-10 | 2019-12-10 | Sauce for cold dishes and preparation method thereof |
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| Publication Number | Publication Date |
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| CN110800980A true CN110800980A (en) | 2020-02-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201911259157.5A Pending CN110800980A (en) | 2019-12-10 | 2019-12-10 | Sauce for cold dishes and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111990611A (en) * | 2020-08-27 | 2020-11-27 | 大连鑫玉龙海洋生物种业科技股份有限公司 | Instant sea cucumber in sauce and preparation method thereof |
| CN115944064A (en) * | 2022-12-26 | 2023-04-11 | 天津科技大学 | Preparation method of peanut composite sauce and product thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886519A (en) * | 2015-06-17 | 2015-09-09 | 贾智广 | Spicy sauce for salads as well as preparation technology of spicy sauce |
| CN105105059A (en) * | 2015-09-07 | 2015-12-02 | 江苏恒顺醋业股份有限公司 | Sauce and preparation method thereof |
| CN108378337A (en) * | 2018-02-27 | 2018-08-10 | 威海惠高生物科技有限公司 | A kind of seasoning and method for making spicy seafood |
| CN109497489A (en) * | 2019-01-17 | 2019-03-22 | 诸城中康农业开发有限公司 | A kind of soy sauce baste and preparation method thereof |
-
2019
- 2019-12-10 CN CN201911259157.5A patent/CN110800980A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886519A (en) * | 2015-06-17 | 2015-09-09 | 贾智广 | Spicy sauce for salads as well as preparation technology of spicy sauce |
| CN105105059A (en) * | 2015-09-07 | 2015-12-02 | 江苏恒顺醋业股份有限公司 | Sauce and preparation method thereof |
| CN108378337A (en) * | 2018-02-27 | 2018-08-10 | 威海惠高生物科技有限公司 | A kind of seasoning and method for making spicy seafood |
| CN109497489A (en) * | 2019-01-17 | 2019-03-22 | 诸城中康农业开发有限公司 | A kind of soy sauce baste and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111990611A (en) * | 2020-08-27 | 2020-11-27 | 大连鑫玉龙海洋生物种业科技股份有限公司 | Instant sea cucumber in sauce and preparation method thereof |
| CN115944064A (en) * | 2022-12-26 | 2023-04-11 | 天津科技大学 | Preparation method of peanut composite sauce and product thereof |
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Application publication date: 20200218 |
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