CN1377599A - Shanzhen sauce made of rare mountain wild vegetable - Google Patents
Shanzhen sauce made of rare mountain wild vegetable Download PDFInfo
- Publication number
- CN1377599A CN1377599A CN01112262A CN01112262A CN1377599A CN 1377599 A CN1377599 A CN 1377599A CN 01112262 A CN01112262 A CN 01112262A CN 01112262 A CN01112262 A CN 01112262A CN 1377599 A CN1377599 A CN 1377599A
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- shanzhen
- sauce
- wild vegetable
- mountain wild
- sauce made
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Abstract
The present invention provides Shanzhen sause made of edible mountain wild herbs. The present invention makes it possible to maintain edible mountain wild herbs easily and the sauce has unique flavor.
Description
The present invention relates to a kind of instant seasoning sauce, particularly the Shanzhen sauce made of rare mountain wild vegetable made from natural wild hill dish.
The instant seasoning sauce mouth class of Chu Shouing is more in the market, though the method difference of making, local flavor is different, all is to adopt the agricultural product of artificial growth to make, so do not possess the fragrance and the mouthfeel of the sort of uniqueness of natural wild hill dish.
The object of the present invention is achieved like this; Select for use the northeast high quality soybean to make base-material, be equipped with the natural wild hill dish in northeast and make through the special method of brewageing into.
Owing to adopted above method, make Shanzhen sauce made of rare mountain wild vegetable get final product instant seasoning, can taste the delicious taste of hill dish again.
Specific implementation method of the present invention is provided by following accompanying drawing, and accompanying drawing is a process chart of the present invention.
Below in conjunction with drawings and Examples concrete preparation method of the present invention and work are further specified.
In the drawings, select for use good soybean selected, clean the back with the soaked soybean hot digestion of clear water to ripe, then that boiling is ripe soybean be placed in the container cool to the uniform temperature the companion go into bacterial classification and carry out initial fermentation and become sauce (1).
Carry out salt marsh with putting into saturated brine after the selected cleaning of new fresh wild herb, through behind the regular hour salt marsh, carry out desalting processing, the hill dish after desalination carries out the machinery chopping again through washing and sterilizing, and the hill dish after the chopping is worn into pasty state with colloid mill promptly becomes hill dish paste (2).
Sauce (1) and hill dish are stuck with paste (2) mixing preparation in proportion, and then that mixing preparation is good compound is put into container and is carried out special fermentation of later stage, promptly becomes Shanzhen sauce made of rare mountain wild vegetable (3) after special fermentation.Shanzhen sauce made of rare mountain wild vegetable (3) is carried out vacuum small size packing be the Shanzhen sauce made of rare mountain wild vegetable finished product after sterilization.
Claims (3)
1, Shanzhen sauce made of rare mountain wild vegetable is stuck with paste (2) by sauce (1) and hill dish and is mixed in proportion and makes.
2, Shanzhen sauce made of rare mountain wild vegetable according to claim 1 is characterized in that sauce (1) and hill dish stick with paste (2) and be mixed in proportion and make through special fermentation.
3, Shanzhen sauce made of rare mountain wild vegetable according to claim 1 is characterized in that it is the wild hill dish of pure natural that the hill dish is stuck with paste (2), its dish be have a strong fragranced and after salt system, make.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01112262A CN1377599A (en) | 2001-04-01 | 2001-04-01 | Shanzhen sauce made of rare mountain wild vegetable |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01112262A CN1377599A (en) | 2001-04-01 | 2001-04-01 | Shanzhen sauce made of rare mountain wild vegetable |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1377599A true CN1377599A (en) | 2002-11-06 |
Family
ID=4659227
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN01112262A Pending CN1377599A (en) | 2001-04-01 | 2001-04-01 | Shanzhen sauce made of rare mountain wild vegetable |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1377599A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101822359A (en) * | 2010-04-26 | 2010-09-08 | 大连盖世食品有限公司 | Spiced wild vegetable sauce and preparation method thereof |
| CN101822358A (en) * | 2010-04-26 | 2010-09-08 | 大连盖世食品有限公司 | Hoisin and wild herb sauce and preparation method thereof |
| CN101822360A (en) * | 2010-04-26 | 2010-09-08 | 大连盖世食品有限公司 | Cumin wild vegetable sauce and preparation method thereof |
| CN105124545A (en) * | 2015-10-23 | 2015-12-09 | 常胜 | Edible wild herb paste and making method thereof |
-
2001
- 2001-04-01 CN CN01112262A patent/CN1377599A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101822359A (en) * | 2010-04-26 | 2010-09-08 | 大连盖世食品有限公司 | Spiced wild vegetable sauce and preparation method thereof |
| CN101822358A (en) * | 2010-04-26 | 2010-09-08 | 大连盖世食品有限公司 | Hoisin and wild herb sauce and preparation method thereof |
| CN101822360A (en) * | 2010-04-26 | 2010-09-08 | 大连盖世食品有限公司 | Cumin wild vegetable sauce and preparation method thereof |
| CN105124545A (en) * | 2015-10-23 | 2015-12-09 | 常胜 | Edible wild herb paste and making method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |