CN113768130A - Cumin sauce and preparation method thereof - Google Patents
Cumin sauce and preparation method thereof Download PDFInfo
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- CN113768130A CN113768130A CN202110870033.1A CN202110870033A CN113768130A CN 113768130 A CN113768130 A CN 113768130A CN 202110870033 A CN202110870033 A CN 202110870033A CN 113768130 A CN113768130 A CN 113768130A
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- 235000007129 Cuminum cyminum Nutrition 0.000 title claims abstract description 94
- 235000015067 sauces Nutrition 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 244000304337 Cuminum cyminum Species 0.000 title description 4
- 241000510672 Cuminum Species 0.000 claims abstract description 90
- 244000291564 Allium cepa Species 0.000 claims abstract description 70
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 63
- 235000013372 meat Nutrition 0.000 claims abstract description 38
- 235000015277 pork Nutrition 0.000 claims abstract description 36
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 35
- 238000010411 cooking Methods 0.000 claims abstract description 22
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 21
- 240000006677 Vicia faba Species 0.000 claims abstract description 21
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 21
- 235000009508 confectionery Nutrition 0.000 claims abstract description 21
- 235000013312 flour Nutrition 0.000 claims abstract description 21
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 21
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 21
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 21
- 235000020997 lean meat Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 239000000203 mixture Substances 0.000 claims description 21
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 14
- 240000004160 Capsicum annuum Species 0.000 claims description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 7
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 7
- 239000001068 allium cepa oil Substances 0.000 claims description 7
- 239000001728 capsicum frutescens Substances 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000000843 powder Substances 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000002699 waste material Substances 0.000 abstract description 3
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 241000208173 Apiaceae Species 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance 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
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
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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)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses cumin sauce and a preparation method thereof, wherein the cumin sauce comprises the following raw materials in parts by mass: 60-70 parts of pork, 3-5 parts of onion, 15-20 parts of sweet fermented flour paste, 5-10 parts of broad bean paste, 3-15 parts of dried chili, 25-30 parts of cumin, 3-5 parts of cooking wine and 2-3 parts of monosodium glutamate; wherein the pork is composed of 35% fat meat and 65% lean meat. The cumin powder is prepared into the sauce, so that the taste is enriched while the rich cumin flavor is kept, the taste of other auxiliary materials is relatively mild, and the cumin flavor cannot be submerged when the cumin powder is fused with the cumin powder; and the cumin sauce has certain adhesiveness, can be directly coated on food, and cannot fall outside and cause waste for dry food.
Description
Technical Field
The invention relates to the technical field of food processing, and particularly relates to cumin sauce and a preparation method thereof.
Background
Cumin, aka: cumin and cumin celery, called fennel in south Xinjiang, belong to the order of Umbelliferae and are mainly distributed in the middle Asia regions of India, Iran, Turkey, Egypt, China and the like, and the cumin is the king of seasonings and is suitable for cooking meat and can also be used as spice. Cuminum cyminum fruit can be used as medicine for treating dyspepsia, stomach cold, abdominal pain, etc. The existing cumin is usually processed into powder for eating, but when the cumin is in dry state, the cumin cannot be completely fused, and the cumin can be scattered partially, so that certain waste is caused.
Disclosure of Invention
The invention aims to provide cumin sauce and a preparation method thereof aiming at overcoming the defects of the prior art, and aims to prepare the cumin-flavored sauce which is convenient to eat.
In order to achieve the technical purpose, the invention adopts the technical scheme that; the cumin sauce comprises the following raw materials in parts by mass: 60-70 parts of pork, 3-5 parts of onion, 15-20 parts of sweet fermented flour paste, 5-10 parts of broad bean paste, 3-15 parts of dried chili, 25-30 parts of cumin, 3-5 parts of cooking wine and 2-3 parts of monosodium glutamate; wherein the pork is composed of 35% fat meat and 65% lean meat.
Further, the material comprises the following raw materials in percentage by mass: 60 parts of pork, 3 parts of onion, 15 parts of sweet fermented flour paste, 5 parts of thick broad-bean sauce, 3 parts of dried chili, 25 parts of cumin, 3 parts of cooking wine and 2 parts of monosodium glutamate; wherein the pork is composed of 35% fat meat and 65% lean meat.
Further, the material comprises the following raw materials in percentage by mass: 65 parts of pork, 4 parts of onion, 18 parts of sweet fermented flour paste, 8 parts of thick broad-bean sauce, 8 parts of dried chili, 28 parts of cumin, 4 parts of cooking wine and 2.5 parts of monosodium glutamate; wherein the pork is composed of 35% fat meat and 65% lean meat.
Further, the material comprises the following raw materials in percentage by mass: 70 parts of pork, 5 parts of onion, 20 parts of sweet fermented flour paste, 10 parts of thick broad-bean sauce, 15 parts of dried chili, 30 parts of cumin, 5 parts of cooking wine and 3 parts of monosodium glutamate; wherein the pork is composed of 35% fat meat and 65% lean meat.
The preparation method of the cumin sauce comprises the following steps;
cutting onion and pork into cubes for later use;
heating the onion in an oil pan, frying the onion to be chopped, frying the onion with a slow fire until the chopped onion is golden yellow, and taking out the chopped onion and the onion oil;
placing the chili and cumin into a bowl, and pouring the chili and cumin into the bowl for three times after the oil is heated to prepare chili cumin oil;
another oil pan is taken up, after oil is heated, the diced meat is put into the oil pan to be stir-fried with medium fire, and the oil in the fat meat is stir-fried as much as possible until the diced meat is golden yellow;
cooking wine, adding a bag of sweet flour paste and one fourth of broad bean paste, and stir-frying with medium fire;
when the mixture is uniformly soaked in the pot, the fried scallion oil, the chopped onions and the cumin oil of the red pepper are poured, the monosodium glutamate is added, the mixture is uniformly stirred, and then the mixture can be taken out of the pot to obtain the cumin sauce.
The invention has the beneficial effects that: the cumin powder is prepared into the sauce, so that the taste is enriched while the rich cumin flavor is kept, the taste of other auxiliary materials is relatively mild, and the cumin flavor cannot be submerged when the cumin powder is fused with the cumin powder; and the cumin sauce has certain adhesiveness, can be directly coated on food, and cannot fall outside and cause waste for dry food.
The pork is the combination of fat meat and lean meat, and substances with certain fragrance can be generated by high-temperature oxidation in the frying process of the fat meat, so that the taste of the sauce is improved.
Detailed Description
The technical solution of the present invention will be clearly and completely described below with reference to some embodiments of the present invention.
Example 1
The cumin sauce comprises the following raw materials in parts by mass: 60 parts of pork, 3 parts of onion, 15 parts of sweet fermented flour paste, 5 parts of thick broad-bean sauce, 3 parts of dried chili, 25 parts of cumin, 3 parts of cooking wine and 2 parts of monosodium glutamate; wherein the pork is composed of 35% fat meat and 65% lean meat.
The preparation method of the cumin sauce comprises the following steps;
cutting onion and pork into cubes for later use;
heating the onion in an oil pan, frying the onion to be chopped, frying the onion with a slow fire until the chopped onion is golden yellow, and taking out the chopped onion and the onion oil;
placing the chili and cumin into a bowl, and pouring the chili and cumin into the bowl for three times after the oil is heated to prepare chili cumin oil;
another oil pan is taken up, after oil is heated, the diced meat is put into the oil pan to be stir-fried with medium fire, and the oil in the fat meat is stir-fried as much as possible until the diced meat is golden yellow;
cooking wine, adding a bag of sweet flour paste and one fourth of broad bean paste, and stir-frying with medium fire;
when the mixture is uniformly soaked in the pot, the fried scallion oil, the chopped onions and the cumin oil of the red pepper are poured, the monosodium glutamate is added, the mixture is uniformly stirred, and then the mixture can be taken out of the pot to obtain the cumin sauce.
Example 2
The cumin sauce comprises the following raw materials in parts by mass: 62 parts of pork, 3.5 parts of onion, 16 parts of sweet fermented flour paste, 6 parts of thick broad-bean sauce, 5 parts of dried chili, 26 parts of cumin, 3.5 parts of cooking wine and 2-3 parts of monosodium glutamate; wherein the pork is composed of 35% fat meat and 65% lean meat.
The preparation method of the cumin sauce comprises the following steps;
cutting onion and pork into cubes for later use;
heating the onion in an oil pan, frying the onion to be chopped, frying the onion with a slow fire until the chopped onion is golden yellow, and taking out the chopped onion and the onion oil;
placing the chili and cumin into a bowl, and pouring the chili and cumin into the bowl for three times after the oil is heated to prepare chili cumin oil;
another oil pan is taken up, after oil is heated, the diced meat is put into the oil pan to be stir-fried with medium fire, and the oil in the fat meat is stir-fried as much as possible until the diced meat is golden yellow;
cooking wine, adding a bag of sweet flour paste and one fourth of broad bean paste, and stir-frying with medium fire;
when the mixture is uniformly soaked in the pot, the fried scallion oil, the chopped onions and the cumin oil of the red pepper are poured, the monosodium glutamate is added, the mixture is uniformly stirred, and then the mixture can be taken out of the pot to obtain the cumin sauce.
Example 3
The cumin sauce comprises the following raw materials in parts by mass: 65 parts of pork, 4 parts of onion, 18 parts of sweet fermented flour paste, 8 parts of thick broad-bean sauce, 8 parts of dried chili, 28 parts of cumin, 4 parts of cooking wine and 2.5 parts of monosodium glutamate; wherein the pork is composed of 35% fat meat and 65% lean meat.
The preparation method of the cumin sauce comprises the following steps;
cutting onion and pork into cubes for later use;
heating the onion in an oil pan, frying the onion to be chopped, frying the onion with a slow fire until the chopped onion is golden yellow, and taking out the chopped onion and the onion oil;
placing the chili and cumin into a bowl, and pouring the chili and cumin into the bowl for three times after the oil is heated to prepare chili cumin oil;
another oil pan is taken up, after oil is heated, the diced meat is put into the oil pan to be stir-fried with medium fire, and the oil in the fat meat is stir-fried as much as possible until the diced meat is golden yellow;
cooking wine, adding a bag of sweet flour paste and one fourth of broad bean paste, and stir-frying with medium fire;
when the mixture is uniformly soaked in the pot, the fried scallion oil, the chopped onions and the cumin oil of the red pepper are poured, the monosodium glutamate is added, the mixture is uniformly stirred, and then the mixture can be taken out of the pot to obtain the cumin sauce.
Example 4
The cumin sauce comprises the following raw materials in parts by mass: 67 parts of pork, 4.5 parts of onion, 18 parts of sweet fermented flour paste, 9 parts of thick broad-bean sauce, 13 parts of dried hot pepper, 29 parts of cumin, 4.5 parts of cooking wine and 2.8 parts of monosodium glutamate; wherein the pork is composed of 35% fat meat and 65% lean meat.
The preparation method of the cumin sauce comprises the following steps;
cutting onion and pork into cubes for later use;
heating the onion in an oil pan, frying the onion to be chopped, frying the onion with a slow fire until the chopped onion is golden yellow, and taking out the chopped onion and the onion oil;
placing the chili and cumin into a bowl, and pouring the chili and cumin into the bowl for three times after the oil is heated to prepare chili cumin oil;
another oil pan is taken up, after oil is heated, the diced meat is put into the oil pan to be stir-fried with medium fire, and the oil in the fat meat is stir-fried as much as possible until the diced meat is golden yellow;
cooking wine, adding a bag of sweet flour paste and one fourth of broad bean paste, and stir-frying with medium fire;
when the mixture is uniformly soaked in the pot, the fried scallion oil, the chopped onions and the cumin oil of the red pepper are poured, the monosodium glutamate is added, the mixture is uniformly stirred, and then the mixture can be taken out of the pot to obtain the cumin sauce.
Example 5
The cumin sauce comprises the following raw materials in parts by mass: 70 parts of pork, 5 parts of onion, 20 parts of sweet fermented flour paste, 10 parts of thick broad-bean sauce, 15 parts of dried chili, 30 parts of cumin, 5 parts of cooking wine and 3 parts of monosodium glutamate; wherein the pork is composed of 35% fat meat and 65% lean meat.
The preparation method of the cumin sauce comprises the following steps;
cutting onion and pork into cubes for later use;
heating the onion in an oil pan, frying the onion to be chopped, frying the onion with a slow fire until the chopped onion is golden yellow, and taking out the chopped onion and the onion oil;
placing the chili and cumin into a bowl, and pouring the chili and cumin into the bowl for three times after the oil is heated to prepare chili cumin oil;
another oil pan is taken up, after oil is heated, the diced meat is put into the oil pan to be stir-fried with medium fire, and the oil in the fat meat is stir-fried as much as possible until the diced meat is golden yellow;
cooking wine, adding a bag of sweet flour paste and one fourth of broad bean paste, and stir-frying with medium fire;
when the mixture is uniformly soaked in the pot, the fried scallion oil, the chopped onions and the cumin oil of the red pepper are poured, the monosodium glutamate is added, the mixture is uniformly stirred, and then the mixture can be taken out of the pot to obtain the cumin sauce.
While only some of the preferred embodiments of the cumin sauce and the preparation method thereof disclosed in the present invention have been described above, it should be understood that various changes and modifications can be made by those skilled in the art without departing from the inventive concept of the present invention, and these changes and modifications are within the scope of the present invention.
Claims (5)
1. The cumin sauce is characterized by comprising the following raw materials in parts by mass: 60-70 parts of pork, 3-5 parts of onion, 15-20 parts of sweet fermented flour paste, 5-10 parts of broad bean paste, 3-15 parts of dried chili, 25-30 parts of cumin, 3-5 parts of cooking wine and 2-3 parts of monosodium glutamate; wherein the pork is composed of 35% fat meat and 65% lean meat.
2. The cumin sauce according to claim 1, which is characterized by comprising the following raw materials in parts by mass: 60 parts of pork, 3 parts of onion, 15 parts of sweet fermented flour paste, 5 parts of thick broad-bean sauce, 3 parts of dried chili, 25 parts of cumin, 3 parts of cooking wine and 2 parts of monosodium glutamate; wherein the pork is composed of 35% fat meat and 65% lean meat.
3. The cumin sauce according to claim 1, which is characterized by comprising the following raw materials in parts by mass: 65 parts of pork, 4 parts of onion, 18 parts of sweet fermented flour paste, 8 parts of thick broad-bean sauce, 8 parts of dried chili, 28 parts of cumin, 4 parts of cooking wine and 2.5 parts of monosodium glutamate; wherein the pork is composed of 35% fat meat and 65% lean meat.
4. The cumin sauce according to claim 1, which is characterized by comprising the following raw materials in parts by mass: 70 parts of pork, 5 parts of onion, 20 parts of sweet fermented flour paste, 10 parts of thick broad-bean sauce, 15 parts of dried chili, 30 parts of cumin, 5 parts of cooking wine and 3 parts of monosodium glutamate; wherein the pork is composed of 35% fat meat and 65% lean meat.
5. A preparation method of cumin sauce is characterized by comprising the following steps;
cutting onion and pork into cubes for later use;
heating the onion in an oil pan, frying the onion to be chopped, frying the onion with a slow fire until the chopped onion is golden yellow, and taking out the chopped onion and the onion oil;
placing the chili and cumin into a bowl, and pouring the chili and cumin into the bowl for three times after the oil is heated to prepare chili cumin oil;
another oil pan is taken up, after oil is heated, the diced meat is put into the oil pan to be stir-fried with medium fire, and the oil in the fat meat is stir-fried as much as possible until the diced meat is golden yellow;
cooking wine, adding a bag of sweet flour paste and one fourth of broad bean paste, and stir-frying with medium fire;
when the mixture is uniformly soaked in the pot, the fried scallion oil, the chopped onions and the cumin oil of the red pepper are poured, the monosodium glutamate is added, the mixture is uniformly stirred, and then the mixture can be taken out of the pot to obtain the cumin sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110870033.1A CN113768130A (en) | 2021-07-30 | 2021-07-30 | Cumin sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110870033.1A CN113768130A (en) | 2021-07-30 | 2021-07-30 | Cumin sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN113768130A true CN113768130A (en) | 2021-12-10 |
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ID=78836442
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| Application Number | Title | Priority Date | Filing Date |
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| CN202110870033.1A Pending CN113768130A (en) | 2021-07-30 | 2021-07-30 | Cumin sauce and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381980A (en) * | 2014-11-13 | 2015-03-04 | 李含民 | Preparation method of cumin beef chili sauce |
| CN106858550A (en) * | 2016-12-23 | 2017-06-20 | 四川旅游学院 | A kind of instant root-mustard tartar sauce of spicy type and preparation method thereof |
| CN107836699A (en) * | 2017-12-14 | 2018-03-27 | 吴晓娟 | A kind of carrot pork sauce and preparation method thereof |
| CN110367516A (en) * | 2019-09-03 | 2019-10-25 | 邰洪江 | Savoury thick chilli meat sauce and preparation method thereof |
-
2021
- 2021-07-30 CN CN202110870033.1A patent/CN113768130A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381980A (en) * | 2014-11-13 | 2015-03-04 | 李含民 | Preparation method of cumin beef chili sauce |
| CN106858550A (en) * | 2016-12-23 | 2017-06-20 | 四川旅游学院 | A kind of instant root-mustard tartar sauce of spicy type and preparation method thereof |
| CN107836699A (en) * | 2017-12-14 | 2018-03-27 | 吴晓娟 | A kind of carrot pork sauce and preparation method thereof |
| CN110367516A (en) * | 2019-09-03 | 2019-10-25 | 邰洪江 | Savoury thick chilli meat sauce and preparation method thereof |
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Application publication date: 20211210 |
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