CN112438389A - 天然红烧汁及其制备方法 - Google Patents
天然红烧汁及其制备方法 Download PDFInfo
- Publication number
- CN112438389A CN112438389A CN201910855223.9A CN201910855223A CN112438389A CN 112438389 A CN112438389 A CN 112438389A CN 201910855223 A CN201910855223 A CN 201910855223A CN 112438389 A CN112438389 A CN 112438389A
- Authority
- CN
- China
- Prior art keywords
- parts
- medlar
- natural
- roselle
- gardenia
- 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.)
- Withdrawn
Links
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 21
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 21
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 21
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 21
- 244000306301 Caesalpinia sappan Species 0.000 claims abstract description 18
- 235000015162 Caesalpinia sappan Nutrition 0.000 claims abstract description 18
- 240000004153 Hibiscus sabdariffa Species 0.000 claims abstract description 18
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 10
- 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 claims abstract description 4
- 241000157835 Gardenia Species 0.000 claims description 17
- 235000015067 sauces Nutrition 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 235000021551 crystal sugar Nutrition 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000000049 pigment Substances 0.000 abstract description 3
- 239000004278 EU approved seasoning Substances 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 230000000007 visual effect Effects 0.000 abstract description 2
- 240000001972 Gardenia jasminoides Species 0.000 abstract 1
- 235000015277 pork Nutrition 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 2
- 235000013736 caramel Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture 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
- 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
- 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
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Abstract
本发明公开了天然红烧汁及其制备方法,属于调味品领域,所述天然红烧汁由以下重量份的材料制备而成:枸杞25‑50、玫瑰茄10‑20、栀子25‑50、苏木25‑50、焦冰糖25‑50、水200‑1000。本发明健康绿色、纯天然、无需使用色素,用天然的材料就能使食物达到美好的视觉色感和口味。
Description
技术领域
本发明涉及调味品技术领域,具体涉及天然红烧汁及其制备方法。
背景技术
红烧汁为流质混合物,可直接加入食物或在烹饪过程中加入,加入后能使食物保持湿润、增加香味、并改变其色泽和外观的一种调味品,其种类繁多,制备方法各异,现在市面上都是色素添加,长期食用对人体有害。
发明内容
针对上述存在的技术不足,本发明的目的是提供天然红烧汁及其制备方法,解决无需添加色素即可制备的天然红烧汁的问题。
为了达到上述目的,本发明技术方案如下:
本发明提供天然红烧汁,由以下重量份的材料制备而成:枸杞25-50、玫瑰茄10-20、栀子25-50、苏木25-50、焦冰糖25-50、水200-1000。
本发明还提供天然红烧汁的制备方法,包括以下步骤:
1)备料:按配方量称取枸杞、玫瑰茄、栀子、苏木,放置清水中浸泡10分钟后取出,晾干备用;
2)将晾干后的枸杞、玫瑰茄、栀子、苏木放入锅中,加入配方量的水和焦冰糖,盖上锅盖大火煮沸后,转小火熬制25-45分钟后关火,得成品。
具体实施方式
下面结合具体实施例对本发明作进一步的解释说明,但不限制本发明。
实施例1
天然红烧汁,由以下重量份的材料制备而成:枸杞25g、玫瑰茄10g、栀子25g、苏木25g、焦冰糖25g、水200g。
天然红烧汁的制备方法,包括以下步骤:
1)备料:按配方量称取枸杞、玫瑰茄、栀子、苏木,放置清水中浸泡10分钟后取出,晾干备用;
2)将晾干后的枸杞、玫瑰茄、栀子、苏木放入锅中,加入配方量的水和焦冰糖,盖上锅盖大火煮沸后,转小火熬制25-45分钟后关火,得成品。
实施例2
天然红烧汁,由以下重量份的材料制备而成:枸杞40g、玫瑰茄15g、栀子40g、苏木40g、焦冰糖40g、水600g。
其制作方法与实施例1相同。
实施例3
天然红烧汁,由以下重量份的材料制备而成:枸杞50g、玫瑰茄20g、栀子50g、苏木50g、焦冰糖50g、水1000g。
其制备方法与实施例1相同。
随机选取100名群众,对用本发明实施例1-3所述的天然红烧汁烹饪的红烧肉菜品进行简单的色泽和口味测试,测试其可接受性,其中,红烧肉菜品的制作方法具体为:取猪肉1Kg洗净切块,用清水主至三分熟捞出,再用食用油150可炒制五成熟后,将入天然红烧汁150g翻炒,然后加水至盖过肉,最后微火烧熟,得到红烧肉菜品,测试结果如下:
测试结果显示,认为用本发明实施例1-3所述的天然红烧汁烹饪的红烧肉菜品有非常好的色感和口感评价的人数占比平均数达到97%以上,因此,本发明的天然红烧汁能使食物达到美好的视觉色感和口味。
显然,本领域的技术人员可以对本发明进行各种改动和变型而不脱离本发明的精神和范围。这样,倘若本发明的这些修改和变型属于本发明权利要求及其等同技术的范围之内,则本发明也意图包含这些改动和变型在内。
Claims (2)
1.天然红烧汁,其特征在于,由以下重量比的材料制备而成:枸杞25-50、玫瑰茄10-20、栀子25-50、苏木25-50、焦冰糖25-50、水200-1000。
2.天然红烧汁的制备方法,其特征在于,包括以下步骤:
1)备料:按配方量称取枸杞、玫瑰茄、栀子、苏木,放置清水中浸泡10分钟后取出,晾干备用;
2)将晾干后的枸杞、玫瑰茄、栀子、苏木放入锅中,加入配方量的水和焦冰糖,盖上锅盖大火煮沸后,转小火熬制25-45分钟后关火,得成品。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910855223.9A CN112438389A (zh) | 2019-09-05 | 2019-09-05 | 天然红烧汁及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201910855223.9A CN112438389A (zh) | 2019-09-05 | 2019-09-05 | 天然红烧汁及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN112438389A true CN112438389A (zh) | 2021-03-05 |
Family
ID=74733560
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201910855223.9A Withdrawn CN112438389A (zh) | 2019-09-05 | 2019-09-05 | 天然红烧汁及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN112438389A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113080342A (zh) * | 2021-04-21 | 2021-07-09 | 沈中国 | 一种植物饮料及其制作方法 |
CN115568574A (zh) * | 2022-08-31 | 2023-01-06 | 上海太太乐食品有限公司 | 一种洛神花风味零脂肪油醋汁的制备方法 |
-
2019
- 2019-09-05 CN CN201910855223.9A patent/CN112438389A/zh not_active Withdrawn
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113080342A (zh) * | 2021-04-21 | 2021-07-09 | 沈中国 | 一种植物饮料及其制作方法 |
CN115568574A (zh) * | 2022-08-31 | 2023-01-06 | 上海太太乐食品有限公司 | 一种洛神花风味零脂肪油醋汁的制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101579242B1 (ko) | 누룽지 통닭구이의 조리방법 | |
CN1026053C (zh) | 一种配制肉菜饭的方法 | |
CN112438389A (zh) | 天然红烧汁及其制备方法 | |
CN103355694A (zh) | 一种鱼头的制作方法 | |
Ronald | The century cook book | |
KR102433639B1 (ko) | 곤드레 파스타 및 이의 제조 방법 | |
KR101466490B1 (ko) | 고구마와 엉겅퀴 추출액을 함유한 건강식 탕수육의 제조 방법 | |
CN101703199B (zh) | 蛋黄甘薯薄脆片及其生产方法 | |
KR20130045566A (ko) | 부침빵 제조방법 및 이에 의해 제조되는 부침빵 | |
KR20140005000A (ko) | 튀김전용 멥쌀 떡 제조방법 | |
KR101521609B1 (ko) | 곡물분말을 함유한 오븐 베이킹 커틀릿 조리용 빵가루 조성물 및 이를 이용한 오븐 베이킹 커틀릿과 그 조리방법 | |
CN102475228A (zh) | 一种锅塌豆腐的制作方法 | |
KR101485435B1 (ko) | 밥동그랑땡 조성물 및 밥동그랑땡의 제조 방법 | |
CN114568643A (zh) | 一种猪肉豆制食品的制备方法 | |
KR20170053015A (ko) | 어묵 김밥용 어묵의 제조방법 및 그 어묵을 이용한 어묵 김밥의 제조방법 | |
KR20150139476A (ko) | 양배추와 쇠고기로 조리한 장터국밥 및 그 조리 방법 | |
CN101336696A (zh) | 麻辣烫速食粉 | |
CN105029482A (zh) | 什锦狮子头及其生产工艺 | |
KR102588734B1 (ko) | 짬뽕 감자 제조방법 | |
KR20200048991A (ko) | 향미가 개선된 소스를 제조하는 방법 및 이를 이용한 덮밥 조리 방법 | |
CN109717410A (zh) | 一种胖头鱼头的制作方法 | |
KR101365687B1 (ko) | 황금소스 및 그 제조방법 | |
KR20010084101A (ko) | 떡볶이 치킨 | |
CN105495381A (zh) | 一种糯米鸡及其制作方法 | |
CN113826819A (zh) | 油炸面制品用粉、添加剂及在油炸方便面中的应用 |
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 | ||
WW01 | Invention patent application withdrawn after publication | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20210305 |