CN110810817A - Okra-flavored seasoning sauce and preparation method thereof - Google Patents
Okra-flavored seasoning sauce and preparation method thereof Download PDFInfo
- Publication number
- CN110810817A CN110810817A CN201911246240.9A CN201911246240A CN110810817A CN 110810817 A CN110810817 A CN 110810817A CN 201911246240 A CN201911246240 A CN 201911246240A CN 110810817 A CN110810817 A CN 110810817A
- Authority
- CN
- China
- Prior art keywords
- parts
- okra
- sauce
- garlic
- aloe
- 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
- 235000015067 sauces Nutrition 0.000 title claims abstract description 60
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000000796 flavoring agent Substances 0.000 claims abstract description 36
- 241001116389 Aloe Species 0.000 claims abstract description 33
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 33
- 240000002234 Allium sativum Species 0.000 claims abstract description 29
- 235000004611 garlic Nutrition 0.000 claims abstract description 29
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 24
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 23
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 19
- 239000008158 vegetable oil Substances 0.000 claims abstract description 19
- 244000068988 Glycine max Species 0.000 claims abstract description 18
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 18
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 18
- 241000237502 Ostreidae Species 0.000 claims abstract description 18
- 244000203593 Piper nigrum Species 0.000 claims abstract description 18
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 18
- 235000013614 black pepper Nutrition 0.000 claims abstract description 18
- 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 abstract description 18
- 238000011049 filling Methods 0.000 claims abstract description 18
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 18
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 18
- 235000020636 oyster Nutrition 0.000 claims abstract description 18
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 18
- 235000009566 rice Nutrition 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 18
- 235000021419 vinegar Nutrition 0.000 claims abstract description 18
- 239000000052 vinegar Substances 0.000 claims abstract description 18
- 238000003756 stirring Methods 0.000 claims abstract description 17
- 238000010025 steaming Methods 0.000 claims abstract description 12
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 240000004507 Abelmoschus esculentus Species 0.000 claims abstract 7
- 240000007594 Oryza sativa Species 0.000 claims abstract 5
- 238000005520 cutting process Methods 0.000 claims description 24
- 238000010438 heat treatment Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000004140 cleaning Methods 0.000 claims description 12
- 238000002791 soaking Methods 0.000 claims description 12
- 235000014347 soups Nutrition 0.000 claims description 11
- 235000012054 meals Nutrition 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 238000010304 firing Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000009928 pasteurization Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000002131 composite material Substances 0.000 abstract 1
- 241001075517 Abelmoschus Species 0.000 description 42
- 241000209094 Oryza Species 0.000 description 13
- 238000007689 inspection Methods 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 238000003892 spreading Methods 0.000 description 3
- 230000007480 spreading Effects 0.000 description 3
- 230000032683 aging Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000011345 viscous material Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- 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
- 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
Abstract
The invention belongs to the field of food processing, and particularly relates to okra-flavor seasoning sauce and a preparation method thereof, wherein the okra-flavor seasoning sauce comprises the following components: okra, aloe, ham, soybean paste, pea powder, oyster sauce, chopped hot pepper, white pepper powder, garlic, dried orange peel, granulated sugar, vegetable oil, yellow wine, rice vinegar, sodium glutamate and salt. The preparation method mainly comprises the steps of steaming; step two, frying and boiling; step three, stirring and seasoning; and step four, sterilizing and filling. The specially-made ingredients proportion and the preparation method of the invention enable the product to have strong okra fragrance, absorb the flavors of other ingredients, have strong and pure fragrance, multi-level composite fragrance, rich nutrition and unique flavor and taste.
Description
Technical Field
The invention belongs to the field of food processing, and relates to okra-flavor seasoning sauce and a preparation method thereof.
Background
The okra has high nutritional value, and the viscous substances of the okra can promote gastrointestinal peristalsis, accelerate gastric secretion, facilitate the digestive system of a human body, and are particularly suitable for people with inappetence; the okra is rich in soluble fiber, can reduce cholesterol and blood fat, and can prevent cardiovascular diseases such as arteriosclerosis, coronary heart disease and the like; the okra is rich in flavone, is a strong antioxidant, can remove free radicals of a human body, has the effects of resisting oxidation and aging, and is beneficial to delaying cell degeneration and aging; meanwhile, the calcium content of the okra is very high and is similar to that of milk, and the calcium element in the okra is easier to be absorbed by a human body than the milk.
The Chinese diet always shows that the color, the fragrance and the taste are all good, and the seasoning plays an important role in daily diet, but in order to improve the quality guarantee period and the color and luster of the seasoning in the market, the preservative and the artificial pigment are often added, and meanwhile, in order to harmonize the taste, a large amount of food additives are generally added, so that the taste is not good enough. With the development of national economy of China, the seasoning has a tendency of high-grade development, the requirement of people on the seasoning is gradually changed from 'good taste' to 'good taste', and the requirement of healthy and delicious high-grade seasoning is more and more vigorous. Through reasonable configuration and cooking, the nutritional elements of the okra are reserved, and the okra-flavor seasoning sauce with unique flavor is developed and has great nutritional value and market prospect.
Disclosure of Invention
The purpose of the invention is realized by the following technical scheme:
the invention firstly provides okra-flavor seasoning sauce which comprises the following ingredients: okra, aloe, ham, soybean paste, pea powder, oyster sauce, chopped hot pepper, white pepper powder, garlic, dried orange peel, granulated sugar, vegetable oil, yellow wine, rice vinegar, sodium glutamate and salt.
Preferably, the okra-flavored seasoning sauce comprises the following components in parts by weight: 20-40 parts of okra, 10-20 parts of aloe, 10-20 parts of ham, 10-20 parts of soybean paste, 5-15 parts of pea meal, 5-10 parts of oyster sauce, 3-8 parts of chopped hot pepper, 2-10 parts of white pepper powder, 5-10 parts of garlic, 2-8 parts of dried orange peel, 2-5 parts of granulated sugar, 10-15 parts of vegetable oil, 10-15 parts of yellow wine, 3-8 parts of rice vinegar, 2-5 parts of sodium glutamate and 5-10 parts of salt.
Preferably, the okra-flavored seasoning sauce comprises the following components in parts by weight: 24-28 parts of okra, 12-16 parts of aloe, 13-15 parts of ham, 13-18 parts of soybean paste, 8-10 parts of pea meal, 6-8 parts of oyster sauce, 5-7 parts of chopped hot pepper, 4-8 parts of white pepper powder, 6-8 parts of garlic, 4-6 parts of dried orange peel, 3-4 parts of granulated sugar, 12-14 parts of vegetable oil, 12-14 parts of yellow wine, 4-6 parts of rice vinegar, 3-4 parts of sodium glutamate and 6-8 parts of salt.
The invention also provides a preparation method of the okra-flavor seasoning sauce, which comprises the following steps:
(1) steaming: cleaning okra, removing the head of okra, cutting okra into small sections of 8-12 mm, cleaning aloe, peeling, cutting aloe into small blocks of 10mm multiplied by 10mm, cutting dried orange peel into filaments of 5mm multiplied by 15mm, adding water according to the volume ratio of dried orange peel to water =1:5, soaking for 10-15 min, mixing the cut okra and aloe, adding dried orange peel and the water for soaking the dried orange peel, pouring yellow wine, steaming for 15-20 min by firing, stopping heating, taking out, and reserving together with the steamed soup for later use;
(2) frying and boiling: respectively cutting garlic, ham and chopped hot pepper, heating vegetable oil to 170-190 ℃, adding the garlic, stir-frying until the garlic is golden and discolored, adding the chopped hot pepper and the ham, stir-frying for 1-3 min, adding soybean paste and granulated sugar, uniformly stir-frying for 3-5 min, adding the preserved steamed product obtained in the step (1), uniformly stirring, uniformly scattering pea powder, decocting for 10-15 min, and stopping heating to obtain a decocted product;
(3) stirring and seasoning: adding white pepper powder, oyster sauce, rice vinegar, sodium glutamate and salt into the cooked material obtained in the step (2), and stirring and seasoning to obtain okra-flavor seasoning sauce;
(4) and (3) sterilization and filling: and (4) quickly cooling the okra-flavor seasoning sauce prepared in the step (3), carrying out pasteurization, then filling in a filling production line of an aseptic workshop, and carrying out packaging and quality inspection to obtain a finished product of the okra-flavor seasoning sauce.
Compared with the prior art, the invention has the beneficial effects that: by the pre-cooking of the aloe, the dried orange peel and the yellow wine, the special flavor of the okra is kept, various nutrient elements in the okra are not lost, and the beneficial effects of the okra are further improved under the coordination of regulating the flow of qi and strengthening the spleen of the dried orange peel and activating blood and dispelling cold of the yellow wine as the aloe has the functions of relieving constipation, reducing blood sugar, resisting oxidation and increasing immunity; by means of the unique formula and the preparation method, no preservative or food additive is added, and the developed okra-flavor seasoning sauce is rich and layered in fragrance, unique in flavor and rich in nutrition.
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.
An okra-flavor seasoning sauce comprises 20-40 parts of okra, 10-20 parts of aloe, 10-20 parts of ham, 10-20 parts of soybean paste, 5-15 parts of pea flour, 5-10 parts of oyster sauce, 3-8 parts of chopped hot pepper, 2-10 parts of white pepper powder, 5-10 parts of garlic, 2-8 parts of dried orange peel, 2-5 parts of granulated sugar, 10-15 parts of vegetable oil, 10-15 parts of yellow wine, 3-8 parts of rice vinegar, 2-5 parts of sodium glutamate and 5-10 parts of salt.
Preferably, the okra-flavored seasoning sauce comprises the following components in parts by weight: 24-28 parts of okra, 12-16 parts of aloe, 13-15 parts of ham, 13-18 parts of soybean paste, 8-10 parts of pea meal, 6-8 parts of oyster sauce, 5-7 parts of chopped hot pepper, 4-8 parts of white pepper powder, 6-8 parts of garlic, 4-6 parts of dried orange peel, 3-4 parts of granulated sugar, 12-14 parts of vegetable oil, 12-14 parts of yellow wine, 4-6 parts of rice vinegar, 3-4 parts of sodium glutamate and 6-8 parts of salt.
The preparation method of the okra-flavor seasoning sauce specifically comprises the following steps:
(1) steaming: cleaning okra, removing the head of okra, cutting okra into small sections of 8-12 mm, cleaning aloe, peeling, cutting aloe into small blocks of 10mm multiplied by 10mm, cutting dried orange peel into filaments of 5mm multiplied by 15mm, adding water according to the volume ratio of dried orange peel to water =1:5, soaking for 10-15 min, mixing the cut okra and aloe, adding dried orange peel and the water for soaking the dried orange peel, pouring yellow wine, steaming for 15-20 min by firing, stopping heating, taking out, and reserving together with the steamed soup for later use;
(2) frying and boiling: respectively cutting garlic, ham and chopped hot pepper, heating vegetable oil to 170-190 ℃, adding the garlic, stir-frying until the garlic is golden and discolored, adding the chopped hot pepper and the ham, stir-frying for 1-3 min, adding soybean paste and granulated sugar, uniformly stir-frying for 3-5 min, adding the preserved steamed product obtained in the step (1), uniformly stirring, uniformly scattering pea powder, decocting for 10-15 min, and stopping heating to obtain a decocted product;
(3) stirring and seasoning: adding white pepper powder, oyster sauce, rice vinegar, sodium glutamate and salt into the cooked material obtained in the step (2), and stirring and seasoning to obtain okra-flavor seasoning sauce;
(4) and (3) sterilization and filling: and (4) quickly cooling the okra-flavor seasoning sauce prepared in the step (3), carrying out pasteurization, then filling in a filling production line of an aseptic workshop, and carrying out packaging and quality inspection to obtain a finished product of the okra-flavor seasoning sauce.
Example 1
An okra-flavor seasoning sauce comprises 25 parts of okra, 15 parts of aloe, 14 parts of ham, 15 parts of soybean sauce, 9 parts of pea meal, 7 parts of oyster sauce, 6 parts of chopped hot pepper, 6 parts of white pepper powder, 7 parts of garlic, 5 parts of dried orange peel, 3 parts of granulated sugar, 13 parts of vegetable oil, 13 parts of yellow wine, 5 parts of rice vinegar, 3 parts of sodium glutamate and 7 parts of salt.
Cleaning okra, removing the head of okra, cutting the okra into 10mm small sections, cleaning aloe, peeling the aloe, cutting the aloe into 10mm × 10mm small sections, cutting dried orange peel into 5mm × 15mm filaments, adding water according to the volume ratio of the dried orange peel to the water =1:5, soaking for 15min, mixing the cut okra and the aloe, adding the dried orange peel and the water for soaking the dried orange peel, pouring yellow wine, steaming for 18min by firing, stopping heating, taking out, and reserving the okra and the steamed soup for later use;
respectively cutting garlic, ham and chopped hot pepper, heating vegetable oil to 180 ℃, adding garlic, stir-frying until the garlic is golden and discolored, adding chopped hot pepper and ham, stir-frying for 3min, adding soybean paste and granulated sugar, uniformly stir-frying for 5min, pouring steamed okra, aloe and dried orange peel together with the steamed soup, uniformly mixing, uniformly spreading pea flour, decocting for 15min to collect the soup, stopping heating, adding white pepper powder, oyster sauce, rice vinegar, sodium glutamate and salt, and stirring for seasoning;
and (3) rapidly cooling the prepared okra-flavor seasoning sauce, carrying out pasteurization, filling in a filling production line in an aseptic workshop, and carrying out packaging and quality inspection to obtain a finished product of the okra-flavor seasoning sauce.
Example 2
An okra-flavor seasoning sauce comprises 20 parts of okra, 10 parts of aloe, 10 parts of ham, 10 parts of soybean paste, 5 parts of pea meal, 5 parts of oyster sauce, 3 parts of chopped hot pepper, 2 parts of white pepper powder, 5 parts of garlic, 2 parts of dried orange peel, 2 parts of granulated sugar, 10 parts of vegetable oil, 10 parts of yellow wine, 3 parts of rice vinegar, 2 parts of sodium glutamate and 5 parts of salt.
The preparation method of the okra-flavor seasoning sauce specifically comprises the following steps:
(1) steaming: cleaning okra, removing the head of okra, cutting the okra into 8mm small sections, cleaning aloe, peeling, cutting the aloe into 10mm × 10mm small sections, cutting dried orange peel into 5mm × 15mm thin threads, adding water according to the volume ratio of dried orange peel to water =1:5, soaking for 10min, mixing the cut okra and aloe, adding dried orange peel and the water for soaking the dried orange peel, pouring yellow wine, steaming for 15min by firing, stopping heating, taking out, and reserving the okra and the steamed soup for later use;
(2) frying and boiling: respectively cutting garlic, ham and chopped hot pepper, heating vegetable oil to 170 ℃, adding the garlic, stir-frying until the garlic is golden and discolored, adding the chopped hot pepper and the ham, stir-frying for 1min, adding soybean paste and granulated sugar, uniformly stir-frying for 3min, adding the reserved steamed product in the step (1), uniformly stirring, uniformly spreading pea flour, decocting for 10min, collecting soup, and stopping heating to obtain a decocted product;
(3) stirring and seasoning: adding white pepper powder, oyster sauce, rice vinegar, sodium glutamate and salt into the cooked material obtained in the step (2), and stirring and seasoning to obtain okra-flavor seasoning sauce;
(4) and (3) sterilization and filling: and (4) quickly cooling the okra-flavor seasoning sauce prepared in the step (3), carrying out pasteurization, then filling in a filling production line of an aseptic workshop, and carrying out packaging and quality inspection to obtain a finished product of the okra-flavor seasoning sauce.
Example 3
An okra-flavor seasoning sauce comprises 40 parts of okra, 20 parts of aloe, 20 parts of ham, 20 parts of soybean sauce, 15 parts of pea meal, 10 parts of oyster sauce, 8 parts of chopped hot pepper, 10 parts of white pepper powder, 10 parts of garlic, 8 parts of dried orange peel, 5 parts of granulated sugar, 15 parts of vegetable oil, 15 parts of yellow wine, 8 parts of rice vinegar, 5 parts of sodium glutamate and 10 parts of salt.
The preparation method of the okra-flavor seasoning sauce specifically comprises the following steps:
(1) steaming: cleaning okra, removing the head of okra, cutting okra into small sections of 8-12 mm, cleaning aloe, peeling, cutting aloe into small blocks of 10mm multiplied by 10mm, cutting dried orange peel into filaments of 5mm multiplied by 15mm, adding water according to the volume ratio of dried orange peel to water =1:5, soaking for 15min, mixing the cut okra and aloe, adding dried orange peel and the water for soaking the dried orange peel, pouring yellow wine, steaming for 20min by firing, stopping heating, taking out, and keeping the okra and the steamed soup for later use;
(2) frying and boiling: respectively cutting garlic, ham and chopped hot pepper, heating vegetable oil to 190 ℃, adding garlic, stir-frying until the vegetable oil is golden and discolored, adding chopped hot pepper and ham, stir-frying for 3min, adding soybean paste and granulated sugar, uniformly stir-frying for 5min, adding the reserved steamed product in the step (1), uniformly stirring, uniformly spreading pea flour, decocting for 15min to collect soup, and stopping heating to obtain a decocted product;
(3) stirring and seasoning: adding white pepper powder, oyster sauce, rice vinegar, sodium glutamate and salt into the cooked material obtained in the step (2), and stirring and seasoning to obtain okra-flavor seasoning sauce;
(4) and (3) sterilization and filling: and (4) quickly cooling the okra-flavor seasoning sauce prepared in the step (3), carrying out pasteurization, then filling in a filling production line of an aseptic workshop, and carrying out packaging and quality inspection to obtain a finished product of the okra-flavor seasoning 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.
Claims (4)
1. The okra-flavor seasoning sauce is characterized by comprising the following components: okra, aloe, ham, soybean paste, pea powder, oyster sauce, chopped hot pepper, white pepper powder, garlic, dried orange peel, granulated sugar, vegetable oil, yellow wine, rice vinegar, sodium glutamate and salt.
2. The okra-flavored sauce according to claim 1, which comprises the following components in parts by weight: 20-40 parts of okra, 10-20 parts of aloe, 10-20 parts of ham, 10-20 parts of soybean paste, 5-15 parts of pea meal, 5-10 parts of oyster sauce, 3-8 parts of chopped hot pepper, 2-10 parts of white pepper powder, 5-10 parts of garlic, 2-8 parts of dried orange peel, 2-5 parts of granulated sugar, 10-15 parts of vegetable oil, 10-15 parts of yellow wine, 3-8 parts of rice vinegar, 2-5 parts of sodium glutamate and 5-10 parts of salt.
3. The okra-flavored sauce according to claim 2, which comprises the following components in parts by weight: 24-28 parts of okra, 12-16 parts of aloe, 13-15 parts of ham, 13-18 parts of soybean paste, 8-10 parts of pea meal, 6-8 parts of oyster sauce, 5-7 parts of chopped hot pepper, 4-8 parts of white pepper powder, 6-8 parts of garlic, 4-6 parts of dried orange peel, 3-4 parts of granulated sugar, 12-14 parts of vegetable oil, 12-14 parts of yellow wine, 4-6 parts of rice vinegar, 3-4 parts of sodium glutamate and 6-8 parts of salt.
4. A preparation method of okra-flavored seasoning sauce according to any one of claims 1 to 3, which comprises the following steps:
(1) steaming: cleaning okra, removing head, cutting into 8-12 mm small segments, cleaning aloe, peeling, and cutting into 10mm
Cutting pericarpium citri reticulatae into 5mm by 15mm small pieces, adding water according to the volume ratio of the pericarpium citri reticulatae to the water =1:5, soaking for 10-15 min, mixing the cut okra and the aloe, adding the pericarpium citri reticulatae and the water for soaking the pericarpium citri reticulatae, pouring yellow wine, steaming for 15-20 min by firing, stopping heating, taking out, and keeping the yellow wine and the steamed soup for later use;
frying and boiling: respectively cutting garlic, ham and chopped hot pepper, heating vegetable oil to 170-190 ℃, and placing
Adding garlic, stir-frying until the garlic is golden and discolored, adding chopped hot pepper and ham, stir-frying for 1-3 min, adding soybean paste and granulated sugar, uniformly stir-frying for 3-5 min, adding the remaining steamed product obtained in the step (1), uniformly stirring, uniformly scattering pea meal, decocting for 10-15 min, collecting soup, and stopping heating to obtain a decocted product;
stirring and seasoning: adding white pepper powder, oyster sauce, rice vinegar and the like into the decocted material obtained in the step (2),
Stirring and seasoning sodium glutamate and salt to obtain okra-flavor seasoning sauce;
and (3) sterilization and filling: quickly cooling the okra-flavored seasoning sauce prepared in the step (3), and carrying out pasteurization
And then filling in a filling production line in an aseptic workshop, and packaging and inspecting the quality of the obtained product to obtain the finished okra-flavor seasoning sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911246240.9A CN110810817A (en) | 2019-12-08 | 2019-12-08 | Okra-flavored seasoning sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911246240.9A CN110810817A (en) | 2019-12-08 | 2019-12-08 | Okra-flavored seasoning sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110810817A true CN110810817A (en) | 2020-02-21 |
Family
ID=69543996
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911246240.9A Pending CN110810817A (en) | 2019-12-08 | 2019-12-08 | Okra-flavored seasoning sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110810817A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285841A (en) * | 2015-11-19 | 2016-02-03 | 渤海大学 | Okra and blueberry jam and preparation method thereof |
| CN106165878A (en) * | 2016-06-13 | 2016-11-30 | 蔡凤文 | A kind of preparation method of Abelmoschus esculentus tartar sauce |
| CN106562391A (en) * | 2016-11-09 | 2017-04-19 | 南陵百绿汇农业科技有限公司 | Okra-flavored soybean paste and preparation method thereof |
| CN108740984A (en) * | 2018-06-04 | 2018-11-06 | 安徽安亳食品有限公司 | A kind of okra capsicum paste and preparation method thereof |
| CN108771198A (en) * | 2018-05-22 | 2018-11-09 | 贵州胖四娘食品有限公司 | A kind of production method of rose paste |
-
2019
- 2019-12-08 CN CN201911246240.9A patent/CN110810817A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285841A (en) * | 2015-11-19 | 2016-02-03 | 渤海大学 | Okra and blueberry jam and preparation method thereof |
| CN106165878A (en) * | 2016-06-13 | 2016-11-30 | 蔡凤文 | A kind of preparation method of Abelmoschus esculentus tartar sauce |
| CN106562391A (en) * | 2016-11-09 | 2017-04-19 | 南陵百绿汇农业科技有限公司 | Okra-flavored soybean paste and preparation method thereof |
| CN108771198A (en) * | 2018-05-22 | 2018-11-09 | 贵州胖四娘食品有限公司 | A kind of production method of rose paste |
| CN108740984A (en) * | 2018-06-04 | 2018-11-06 | 安徽安亳食品有限公司 | A kind of okra capsicum paste and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102366120B (en) | Spicy gizzard processing technology | |
| CN105433342A (en) | Seasoning packet and production method thereof | |
| CN103975988B (en) | A kind of delicate flavour shrimp cake among the people and preparation method thereof | |
| CN107692172A (en) | A kind of meat pulp and preparation method and purposes | |
| CN102669637A (en) | Composite tomato catsup | |
| CN102342488A (en) | Method for making hot pepper-pumpkin sauce | |
| CN104286647A (en) | Health flavored porridge and preparation method thereof | |
| CN104116068A (en) | Tomato compound seasoning with fruit particle feeling and preparation method thereof | |
| KR20020018536A (en) | The method of ginseng Bulgoki sauce | |
| CN104799332A (en) | Nutritional internal heat reducing sausage comprising Lentinus edodes and preparation method of sausage | |
| CN110892981A (en) | Seafood-flavor seasoning sauce and preparation method thereof | |
| CN110558488A (en) | chicken claw processing technology | |
| CN108703337A (en) | One kind is blurted out soy preserved radish and preparation method thereof | |
| KR101218073B1 (en) | A broth to chase a hangover making method get rid | |
| CN103783489B (en) | Nutritive and health-care okra seed sauce | |
| CN110810817A (en) | Okra-flavored seasoning sauce and preparation method thereof | |
| KR101171010B1 (en) | Rice rolled in dried laver and manufacturing method thereof | |
| KR20190119734A (en) | Manufacturing method of spicy chili pepper spice sauce | |
| CN1375229A (en) | Dog meat pulp in turtle gravy | |
| CN103907917B (en) | To enrich blood the cooking methods of step-down red rice meal | |
| CN104886522A (en) | Natural seafood seasoning powder and processing method thereof | |
| CN104223161A (en) | Peppery chicken-flavored nutritional seasoning powder and processing method thereof | |
| CN105876525A (en) | Tricholoma matsutake rice noodle soup material recipe and production method thereof | |
| CN104187573B (en) | A kind of concentrated tomato marine rainbow sauce and processing method thereof | |
| CN104000112B (en) | A kind of bubble green pepper Salangid paste crispy rice and processing 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200221 |
|
| RJ01 | Rejection of invention patent application after publication |