CN1545917A - Fried bean sauce and preparing method thereof - Google Patents
Fried bean sauce and preparing method thereof Download PDFInfo
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- CN1545917A CN1545917A CNA2003101144632A CN200310114463A CN1545917A CN 1545917 A CN1545917 A CN 1545917A CN A2003101144632 A CNA2003101144632 A CN A2003101144632A CN 200310114463 A CN200310114463 A CN 200310114463A CN 1545917 A CN1545917 A CN 1545917A
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- bean sauce
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- sauce
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Abstract
The invention discloses a fried bean sauce which comprises the following raw materials (by weight portion), thick broad-bean sauce 0.08-1, pork 0.5-3, water 1-3, green onion 0.1-1, gourmet powder 0.05-0.6, flour paste 0.5-3, and right amount of vegetable blocks or vegetable strips. The invention also provides the process for preparation.
Description
Technical field
The present invention relates to a kind of seasoned food and manufacture method thereof, be specially a kind of fried bean sauce and manufacture method thereof.
Background technology
Present common fried bean sauce, taste is single, and the mouthfeel taste is not good, not the peculiar fragrance of outstanding fried bean sauce.
Summary of the invention
In order to overcome the deficiency that above-mentioned prior art exists, the invention provides that a kind of color and luster is vivid, meat is fragrant, sauce is fragrant, the fragrant unique fried bean sauce of material; The present invention also provides its manufacture method.
Technical scheme of the present invention is this kind fried bean sauce, it is characterized in that it comprises that following raw material (weight portion) thick broad-bean sauce 0.08-1, pork 0.5-3, water 1-3, shallot 0.1-1, monosodium glutamate 0.05-0.6, flour paste 0.5-3, dish piece or dish section are an amount of, earlier pork is put into a pot fried solid carbon dioxide branch, add thick broad-bean sauce again and explode fragrance, add the part flour paste and explode fragrance, add entry, add dish piece or dish section again, add the remainder flour paste, the thermal transfer height is endured out fragrance, add chopped spring onion again, monosodium glutamate gets final product.
Further scheme is:
A kind of scheme is that described flour paste is a sweet fermented flour sauce, and described dish piece is a hot pickled mustard tube, and the hot pickled mustard tube weight portion is 0.1-1.
Another kind of scheme is that described flour paste is a sweet fermented flour sauce, and described dish piece is 0.1-0.3 for the potato weight portion, carrot weight portion 0.1-0.3.
Third party's case is that described flour paste is dried yellow bean sauce, and described dish piece is a ternip, and weight portion is 0.1-0.3, and described dish section is a potherb mustard, and weight portion is 0.1-0.3.
Other schemes can be adjusted the kind of dish piece (section), to make different flavor.
Make the method for above-mentioned a kind of fried bean sauce, it is characterized in that following steps are arranged:
In pot, go up edible oil, when treating that oily temperature reaches 60-70 ℃, the pork of dice or meat cubelets is poured in the pot, waited all fried the doing of moisture in the meat, then unnecessary oil is poured out, a remaining part, subsequently thick broad-bean sauce is put into pot and continued to explode, wait the fragrance of thick broad-bean sauce to come out, again the part flour paste is put into pot, and meat, one of thick broad-bean sauce is fried, come out Deng fried fragrance to flour paste, at this moment color has also deepened, and sauce fragrance is dense, again water is poured into, put into dish piece (section) then, put into the residue flour paste again, the thermal transfer height is endured fragrance, again shallot is cut into chopped spring onion and puts into pot, put monosodium glutamate and get final product.
The beneficial effects of the utility model are: this fried bean sauce, color and luster is vivid, meat is fragrant, sauce is fragrant, material is fragrant unique, has both adapted to northerner's taste, also adapts to southerner's appetite, remedies the deficiency of common fried bean sauce.
The specific embodiment
Example one
A kind of fried bean sauce is made up of following raw material (weight portion) thick broad-bean sauce 0.08, pork 0.5, water 1, shallot 0.1, monosodium glutamate 0.05, sweet fermented flour sauce 0.5, hot pickled mustard tube 0.1.
Make the method for above-mentioned a kind of fried bean sauce, following steps arranged:
In pot, go up edible oil, when treating that oily temperature reaches 60 ℃, the pork that is cut into meat cubelets is poured in the pot, waited all fried the doing of moisture in the meat, then unnecessary oil is poured out, a remaining part, subsequently thick broad-bean sauce is put into pot and continued to explode, wait the fragrance of thick broad-bean sauce to come out, again the part sweet fermented flour sauce is put into pot, and meat, one of thick broad-bean sauce is fried, come out Deng fried fragrance to sweet fermented flour sauce, at this moment color has also deepened, and sauce fragrance is dense, again water is poured into, put into the hot pickled mustard tube piece then, put into the residue sweet fermented flour sauce again, the thermal transfer height is endured fragrance, again shallot is cut into chopped spring onion and puts into pot, put monosodium glutamate and get final product.
Example two
A kind of fried bean sauce is made up of following raw material (weight portion) thick broad-bean sauce 1, pork 3, water 3, shallot 1, monosodium glutamate 0.6, sweet fermented flour sauce 3, hot pickled mustard tube 1.
Make the method for above-mentioned a kind of fried bean sauce, following steps arranged:
In pot, go up edible oil, when treating that oily temperature reaches 70 ℃, the pork that is cut into meat cubelets is poured in the pot, waited all fried the doing of moisture in the meat, then unnecessary oil is poured out, a remaining part, subsequently thick broad-bean sauce is put into pot and continued to explode, wait the fragrance of thick broad-bean sauce to come out, again the part sweet fermented flour sauce is put into pot, and meat, one of thick broad-bean sauce is fried, come out Deng fried fragrance to sweet fermented flour sauce, at this moment color has also deepened, and sauce fragrance is dense, again water is poured into, put into the hot pickled mustard tube piece then, put into the residue sweet fermented flour sauce again, the thermal transfer height is endured fragrance, again shallot is cut into chopped spring onion and puts into pot, put monosodium glutamate and get final product.
Example three
A kind of fried bean sauce is made up of following raw material (weight portion) thick broad-bean sauce 0.5, pork 1, water 2, shallot 0.5, monosodium glutamate 0.2, sweet fermented flour sauce 2, hot pickled mustard tube 0.5.
Make the method for above-mentioned a kind of fried bean sauce, following steps arranged:
In pot, go up edible oil, when treating that oily temperature reaches 65 ℃, the pork that is cut into meat cubelets is poured in the pot, waited all fried the doing of moisture in the meat, then unnecessary oil is poured out, a remaining part, subsequently thick broad-bean sauce is put into pot and continued to explode, wait the fragrance of thick broad-bean sauce to come out, again the part sweet fermented flour sauce is put into pot, and meat, one of thick broad-bean sauce is fried, come out Deng fried fragrance to sweet fermented flour sauce, at this moment color has also deepened, and sauce fragrance is dense, again water is poured into, put into the hot pickled mustard tube piece then, put into the residue sweet fermented flour sauce again, the thermal transfer height is endured fragrance, again shallot is cut into chopped spring onion and puts into pot, put monosodium glutamate and get final product.
Example four
A kind of fried bean sauce is by following raw material (weight portion) thick broad-bean sauce 0.08, pork 0.5, water 1, shallot 0.1, monosodium glutamate 0.05, sweet fermented flour sauce 0.5, potato 0.1, carrot 0.1.
Make the method for above-mentioned a kind of fried bean sauce, following steps arranged:
In pot, go up edible oil, treat that oily temperature reaches at 60 o'clock, the pork that is cut into meat cubelets is poured in the pot, waited all fried the doing of moisture in the meat, then unnecessary oil is poured out, a remaining part, subsequently thick broad-bean sauce is put into pot and continued to explode, wait the fragrance of thick broad-bean sauce to come out, again the part sweet fermented flour sauce is put into pot, and meat, one of thick broad-bean sauce is fried, come out Deng fried fragrance to sweet fermented flour sauce, at this moment color has also deepened, and sauce fragrance is dense, again water is poured into, put into potato block then, carrot block is put into the residue sweet fermented flour sauce again, and the thermal transfer height is endured fragrance, again shallot is cut into chopped spring onion and puts into pot, put monosodium glutamate and get final product.
Example five
A kind of fried bean sauce is by following raw material (weight portion) thick broad-bean sauce 1, pork 3, water 3, shallot 1, monosodium glutamate 0.6, sweet fermented flour sauce 3, potato 0.3, carrot 0.3.
Make the method for above-mentioned a kind of fried bean sauce, following steps arranged:
In pot, go up edible oil, when treating that oily temperature reaches 70 ℃, the pork that is cut into meat cubelets is poured in the pot, waited all fried the doing of moisture in the meat, then unnecessary oil is poured out, a remaining part, subsequently thick broad-bean sauce is put into pot and continued to explode, wait the fragrance of thick broad-bean sauce to come out, again the part sweet fermented flour sauce is put into pot, and meat, one of thick broad-bean sauce is fried, come out Deng fried fragrance to sweet fermented flour sauce, at this moment color has also deepened, and sauce fragrance is dense, again water is poured into, put into potato block then, carrot block is put into the residue sweet fermented flour sauce again, and the thermal transfer height is endured fragrance, again shallot is cut into chopped spring onion and puts into pot, put monosodium glutamate and get final product.
Example six
A kind of fried bean sauce is by following raw material (weight portion) thick broad-bean sauce 0.5, pork 2, water 2, shallot 0.5, monosodium glutamate 0.2, sweet fermented flour sauce 2, potato 0.2, carrot 0.2.
Make the method for above-mentioned a kind of fried bean sauce, following steps arranged:
In pot, go up edible oil, when treating that oily temperature reaches 65 ℃, the pork that is cut into meat cubelets is poured in the pot, waited all fried the doing of moisture in the meat, then unnecessary oil is poured out, a remaining part, subsequently thick broad-bean sauce is put into pot and continued to explode, wait the fragrance of thick broad-bean sauce to come out, again the part sweet fermented flour sauce is put into pot, and meat, one of thick broad-bean sauce is fried, come out Deng fried fragrance to sweet fermented flour sauce, at this moment color has also deepened, and sauce fragrance is dense, again water is poured into, put into potato block then, carrot block is put into the residue sweet fermented flour sauce again, and the thermal transfer height is endured fragrance, again shallot is cut into chopped spring onion and puts into pot, put monosodium glutamate and get final product.
Example seven
A kind of fried bean sauce is by following raw material (weight portion) thick broad-bean sauce 0.08, pork 0.5, water 1, shallot 0.1, monosodium glutamate 0.05, dried yellow bean sauce 0.5, potherb mustard 0.1, ternip 0.1.
Make the method for above-mentioned a kind of fried bean sauce, following steps arranged:
In pot, go up edible oil, when treating that oily temperature reaches 60 ℃, the pork that is cut into meat cubelets is poured in the pot, waited all fried the doing of moisture in the meat, then unnecessary oil is poured out, a remaining part, subsequently thick broad-bean sauce is put into pot and continued to explode, wait the fragrance of thick broad-bean sauce to come out, the more dried yellow bean sauce of part is put into pot, and meat, one of thick broad-bean sauce is fried, come out Deng fried fragrance to dried yellow bean sauce, at this moment color has also deepened, and sauce fragrance is dense, again water is poured into, put into the potherb mustard section then, the ternip piece is put into the dried yellow bean sauce of residue again, and the thermal transfer height is endured fragrance, again shallot is cut into chopped spring onion and puts into pot, put monosodium glutamate and get final product.
Example eight
A kind of fried bean sauce is by following raw material (weight portion) thick broad-bean sauce 1, pork 3, water 3, shallot 1, monosodium glutamate 0.6, dried yellow bean sauce 3, potherb mustard 0.3, ternip 0.3.
Make the method for above-mentioned a kind of fried bean sauce, following steps arranged:
In pot, go up edible oil, when treating that oily temperature reaches 70 ℃, the pork that is cut into meat cubelets is poured in the pot, waited all fried the doing of moisture in the meat, then unnecessary oil is poured out, a remaining part, subsequently thick broad-bean sauce is put into pot and continued to explode, wait the fragrance of thick broad-bean sauce to come out, the more dried yellow bean sauce of part is put into pot, and meat, one of thick broad-bean sauce is fried, come out Deng fried fragrance to dried yellow bean sauce, at this moment color has also deepened, and sauce fragrance is dense, again water is poured into, put into the potherb mustard section then, the ternip piece is put into the dried yellow bean sauce of residue again, and the thermal transfer height is endured fragrance, again shallot is cut into chopped spring onion and puts into pot, put monosodium glutamate and get final product.
Example nine
A kind of fried bean sauce is by following raw material (weight portion) thick broad-bean sauce 0.5, pork 2, water 2, shallot 0.5, monosodium glutamate 0.2, dried yellow bean sauce 2, potherb mustard 0.2, ternip 0.2.
Make the method for above-mentioned a kind of fried bean sauce, following steps arranged:
In pot, go up edible oil, when treating that oily temperature reaches 65 ℃, the pork that is cut into meat cubelets is poured in the pot, waited all fried the doing of moisture in the meat, then unnecessary oil is poured out, a remaining part, subsequently thick broad-bean sauce is put into pot and continued to explode, wait the fragrance of thick broad-bean sauce to come out, the more dried yellow bean sauce of part is put into pot, and meat, one of thick broad-bean sauce is fried, come out Deng fried fragrance to dried yellow bean sauce, at this moment color has also deepened, and sauce fragrance is dense, again water is poured into, put into the potherb mustard section then, radish block is put into the dried yellow bean sauce of residue again, and the thermal transfer height is endured fragrance, again shallot is cut into chopped spring onion and puts into pot, put monosodium glutamate and get final product.
Claims (5)
1, a kind of fried bean sauce, it is characterized in that it comprises that following raw material (weight portion) thick broad-bean sauce 0.08-1, pork 0.5-3, water 1-3, shallot 0.1-1, monosodium glutamate 0.05-0.6, flour paste 0.5-3, dish piece or dish section are an amount of, earlier pork is put into a pot fried solid carbon dioxide branch, add thick broad-bean sauce again and explode fragrance, add the part flour paste and explode fragrance, add entry, add dish piece or dish section again, add the remainder flour paste, the thermal transfer height is endured out fragrance, add chopped spring onion again, monosodium glutamate gets final product.
2, a kind of fried bean sauce according to claim 1 is characterized in that described flour paste is a sweet fermented flour sauce, and described dish piece is a hot pickled mustard tube, and the hot pickled mustard tube weight portion is 0.1-1.
3, a kind of fried bean sauce according to claim 1 is characterized in that described flour paste is a sweet fermented flour sauce, and described dish piece is 0.1-0.3 for the potato weight portion, carrot weight portion 0.1-0.3.
4, a kind of fried bean sauce according to claim 1 is characterized in that described flour paste is dried yellow bean sauce, and described dish piece is a ternip, and weight portion is 0.1-0.3, and described dish section is a potherb mustard, and weight portion is 0.1-0.3.
5, make the method for above-mentioned a kind of fried bean sauce, it is characterized in that following steps are arranged:
In pot, go up edible oil, when treating that oily temperature reaches 60-70 ℃, the pork of dice or meat cubelets is poured in the pot, all fried dried Deng the moisture in the meat, then unnecessary oil is poured out a remaining part, subsequently thick broad-bean sauce being put into pot continues fried, fragrance Deng thick broad-bean sauce comes out, and again the part flour paste is put into pot, and meat, one of thick broad-bean sauce is fried, come out Deng fried fragrance to flour paste, at this moment color has also deepened, and water is poured into again, puts into dish piece (section) then, put into the residue flour paste again, the thermal transfer height is endured fragrance, again shallot is cut into chopped spring onion and puts into pot, put monosodium glutamate and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2003101144632A CN1545917A (en) | 2003-12-15 | 2003-12-15 | Fried bean sauce and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2003101144632A CN1545917A (en) | 2003-12-15 | 2003-12-15 | Fried bean sauce and preparing method thereof |
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| Publication Number | Publication Date |
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| CN1545917A true CN1545917A (en) | 2004-11-17 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA2003101144632A Pending CN1545917A (en) | 2003-12-15 | 2003-12-15 | Fried bean sauce and preparing method thereof |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798708A (en) * | 2012-11-15 | 2014-05-21 | 林美辰 | Condiment for noodles with soybean paste |
| CN104687007A (en) * | 2015-02-10 | 2015-06-10 | 济南美吃团食品开发有限公司 | Braising sauce and preparation method thereof |
| CN104687009A (en) * | 2015-03-07 | 2015-06-10 | 济南美吃团食品开发有限公司 | Soy sauce flavor type compound sauce and preparation process thereof |
| CN105166816A (en) * | 2015-07-22 | 2015-12-23 | 成都百味坊贸易有限公司 | Condiment for shredded pork with garlic sauce and production method of condiment |
| CN106135845A (en) * | 2015-04-09 | 2016-11-23 | 安徽省石台县七井山食品有限公司 | A kind of Wild pearl dish beans and preparation method thereof |
| CN106387843A (en) * | 2016-09-12 | 2017-02-15 | 河源市兴睿食品科技开发有限公司 | Fried minced pork sauce and preparation method thereof |
| CN106490576A (en) * | 2016-01-25 | 2017-03-15 | 中卫清华园生物科技有限公司 | A kind of preparation method of face companion mutton potherb mustard dip |
| CN106983129A (en) * | 2017-04-14 | 2017-07-28 | 四川锦膳食品有限公司 | A kind of processing method of capital sauce |
| CN108477587A (en) * | 2018-02-08 | 2018-09-04 | 吴敏 | A kind of pork fried bean sauce can and its manufacture craft |
| CN109567029A (en) * | 2018-12-12 | 2019-04-05 | 纪慎峰 | A kind of frying sauce and preparation method thereof |
| CN109645445A (en) * | 2019-02-18 | 2019-04-19 | 屈宁波 | A kind of flour paste and preparation method thereof |
-
2003
- 2003-12-15 CN CNA2003101144632A patent/CN1545917A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798708A (en) * | 2012-11-15 | 2014-05-21 | 林美辰 | Condiment for noodles with soybean paste |
| CN104687007A (en) * | 2015-02-10 | 2015-06-10 | 济南美吃团食品开发有限公司 | Braising sauce and preparation method thereof |
| CN104687009A (en) * | 2015-03-07 | 2015-06-10 | 济南美吃团食品开发有限公司 | Soy sauce flavor type compound sauce and preparation process thereof |
| CN106135845A (en) * | 2015-04-09 | 2016-11-23 | 安徽省石台县七井山食品有限公司 | A kind of Wild pearl dish beans and preparation method thereof |
| CN105166816A (en) * | 2015-07-22 | 2015-12-23 | 成都百味坊贸易有限公司 | Condiment for shredded pork with garlic sauce and production method of condiment |
| CN106490576A (en) * | 2016-01-25 | 2017-03-15 | 中卫清华园生物科技有限公司 | A kind of preparation method of face companion mutton potherb mustard dip |
| CN106387843A (en) * | 2016-09-12 | 2017-02-15 | 河源市兴睿食品科技开发有限公司 | Fried minced pork sauce and preparation method thereof |
| CN106983129A (en) * | 2017-04-14 | 2017-07-28 | 四川锦膳食品有限公司 | A kind of processing method of capital sauce |
| CN108477587A (en) * | 2018-02-08 | 2018-09-04 | 吴敏 | A kind of pork fried bean sauce can and its manufacture craft |
| CN109567029A (en) * | 2018-12-12 | 2019-04-05 | 纪慎峰 | A kind of frying sauce and preparation method thereof |
| CN109645445A (en) * | 2019-02-18 | 2019-04-19 | 屈宁波 | A kind of flour paste and preparation method thereof |
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