CN103564415A - Poached spicy pork slice sauce and preparation method thereof - Google Patents
Poached spicy pork slice sauce and preparation method thereof Download PDFInfo
- Publication number
- CN103564415A CN103564415A CN201310515361.5A CN201310515361A CN103564415A CN 103564415 A CN103564415 A CN 103564415A CN 201310515361 A CN201310515361 A CN 201310515361A CN 103564415 A CN103564415 A CN 103564415A
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- China
- Prior art keywords
- sauce
- powder
- preparation
- salad oil
- essence
- 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 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000015277 pork Nutrition 0.000 title claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 18
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 12
- 235000012045 salad Nutrition 0.000 claims abstract description 12
- 241000287828 Gallus gallus Species 0.000 claims abstract description 10
- 239000000796 flavoring agent Substances 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000001704 evaporation Methods 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 208000006558 Dental Calculus Diseases 0.000 claims description 14
- 240000004160 Capsicum annuum Species 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 12
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 8
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 239000000839 emulsion Substances 0.000 claims description 6
- 235000013355 food flavoring agent Nutrition 0.000 claims description 6
- 239000003205 fragrance Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 abstract 5
- 235000010469 Glycine max Nutrition 0.000 abstract 5
- 235000019634 flavors Nutrition 0.000 abstract 4
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 2
- 240000001844 Capsicum baccatum Species 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 2
- 241000949456 Zanthoxylum Species 0.000 abstract 2
- 239000011780 sodium chloride Substances 0.000 abstract 2
- 238000009835 boiling Methods 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 description 6
- 235000013547 stew Nutrition 0.000 description 4
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 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
- 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)
- Seasonings (AREA)
Abstract
The invention relates to a poached spicy pork slice sauce and a preparation method thereof. The poached spicy pork slice sauce is prepared from the following raw materials according to weight percentage: 23% of Pi County soybean paste, 9% of pod pepper powder, 1% of green prickleyash powder, 4% of table salt, 14% of soybean sauce, 2% of gourmet powder, 47% of salad oil, 0.05% of faint scent chicken liquid essence and flavor and 0.2% of roasted pork paste emulsified essence and flavor. The preparation method comprises the following steps: (1) pouring the salad oil into a frying pan and heating to 80 DEG C; (2) adding the pod pepper powder and the green prickleyash powder into the heated salad oil, boiling for 5 minutes, and then cooling; (3) adding the Pi County soybean paste, frying for 10 minutes, and evaporating to remove water for future use; and (4) adding the table salt, the soybean sauce, the gourmet powder, the faint scent chicken liquid essence and flavor and the roasted pork paste emulsified essence and flavor into the Pi County soybean paste and agitating uniformly to obtain the product. The preparation process of the sauce is simple, convenient and rapid to operate and easy to master; dishes cooked with the prepared sauce are delicious.
Description
Technical field
The present invention relates to a kind of tartar sauce and preparation method, specifically a kind of poach sliced meat tartar sauce and preparation method thereof.
Background technology
The flavouring that has in the market a variety of fricassees, with these flavouring fricassee, need to put into oil cauldron by meat products, frying, and colouring, adds various flavouring, then adds water and stews.With these flavouring, make meat vegetable, process is complicated, time-consuming again, and operator's level is had relatively high expectations, and common people are difficult for grasping.Therefore, make the demand that a kind of poach sliced meat tartar sauce and preparation method thereof can meet more people.
Summary of the invention
Technical problem to be solved by this invention is to overcome above-mentioned deficiency, a kind of poach sliced meat tartar sauce and preparation method thereof is provided, preparation technology is simple for this tartar sauce, easy and simple to handle, quick, easily grasp, solved traditional condiment make complicated, waste time and energy, the unsettled problem of mouthfeel.
A kind of poach sliced meat tartar sauce and preparation method thereof, is made by following raw material by mass percentage: Pixian County beans sauce 23%, capsicum annum fasciculatum chilli powder 9%, pericarpium zanthoxyli schinifolii powder 1%, salt 4%, soy sauce 14%, monosodium glutamate 2%, salad oil 47%, delicate fragrance chicken liquid essence spices 0.05%, roasting fragrant pork paste emulsion class essence and flavoring agent 0.2%.
The preparation method of above-mentioned poach sliced meat tartar sauce, comprises the following steps:
(1) pour salad oil into frying pan, be heated to 80 degrees Celsius;
(2) in the salad oil of heating, add capsicum annum fasciculatum chilli powder and pericarpium zanthoxyli schinifolii powder, boil cooling after 5 minutes;
(3) add Pixian County beans sauce, frying 10 minutes, evaporating water, standby;
(4) in the Pixian County beans sauce of getting ready, add salt, soy sauce, monosodium glutamate, delicate fragrance chicken liquid essence spices, roasting fragrant pork paste emulsion class essence and flavoring agent, stir.
The present invention compared with prior art has following beneficial effect: preparation technology of the present invention is simple, easy and simple to handle, quick, easily grasp, solved traditional condiment make complicated, waste time and energy, the unsettled problem of mouthfeel.While making dish, only sliced meat need to be put into pot, add clear water, add tartar sauce of the present invention, stew, the process that stews is easy, quick, and mouthfeel is better.
The specific embodiment
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1
A kind of poach sliced meat tartar sauce and preparation method thereof, is made by following raw material by mass percentage: Pixian County beans sauce 23%, capsicum annum fasciculatum chilli powder 9%, pericarpium zanthoxyli schinifolii powder 1%, salt 4%, soy sauce 14%, monosodium glutamate 2%, salad oil 47%, delicate fragrance chicken liquid essence spices 0.05%, roasting fragrant pork paste emulsion class essence and flavoring agent 0.2%.
Preparation method is: (1) pours the salad oil of above-mentioned weight into frying pan, is heated to 80 degrees Celsius; (2) in the salad oil of heating, add capsicum annum fasciculatum chilli powder and the pericarpium zanthoxyli schinifolii powder of above-mentioned weight, boil cooling after 5 minutes; (3) add the Pixian County beans sauce of above-mentioned weight, frying 10 minutes, evaporating water, standby; (4) in the Pixian County beans sauce of getting ready, add salt, soy sauce, monosodium glutamate, delicate fragrance chicken liquid essence spices, the roasting fragrant pork paste emulsion class essence and flavoring agent of above-mentioned weight, stir.
Embodiment 2
While doing poach sliced mutton, get the raw materials ready: 5 jin, mutton, 3 jin of potato blocks, 50 grams of chickens' extracts, 50 grams of monosodium glutamates, 8 jin, clear water, 1 jin of poach sliced meat tartar sauce of the present invention.
Manufacturing process: mutton, potato are put into pot, add water boiled, add tartar sauce, stew 30 minutes, add chickens' extract, monosodium glutamate, stir, close fire and can cook out appetizing poach sliced mutton.
Claims (2)
1. poach sliced meat tartar sauce and preparation method thereof, it is characterized in that, by following raw material by mass percentage, made: it is made by the raw material of following percentage by weight: Pixian County beans sauce 23%, capsicum annum fasciculatum chilli powder 9%, pericarpium zanthoxyli schinifolii powder 1%, salt 4%, soy sauce 14%, monosodium glutamate 2%, salad oil 47%, delicate fragrance chicken liquid essence spices 0.05%, roasting fragrant pork paste emulsion class essence and flavoring agent 0.2%.
2. a kind of preparation method of poach sliced meat tartar sauce according to claim 1, is characterized in that, it comprises the following steps:
(1) pour salad oil into frying pan, be heated to 80 degrees Celsius;
(2) in the salad oil of heating, add capsicum annum fasciculatum chilli powder and pericarpium zanthoxyli schinifolii powder, boil cooling after 5 minutes;
(3) add Pixian County beans sauce, frying 10 minutes, evaporating water, standby;
(4) in the Pixian County beans sauce of getting ready, add salt, soy sauce, monosodium glutamate, delicate fragrance chicken liquid essence spices, roasting fragrant pork paste emulsion class essence and flavoring agent, stir.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310515361.5A CN103564415A (en) | 2013-10-28 | 2013-10-28 | Poached spicy pork slice sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310515361.5A CN103564415A (en) | 2013-10-28 | 2013-10-28 | Poached spicy pork slice sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103564415A true CN103564415A (en) | 2014-02-12 |
Family
ID=50037809
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310515361.5A Pending CN103564415A (en) | 2013-10-28 | 2013-10-28 | Poached spicy pork slice sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103564415A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685583A (en) * | 2014-11-26 | 2016-06-22 | 重庆周君记火锅食品有限公司 | Seasoning for poached spicy slices of pork |
-
2013
- 2013-10-28 CN CN201310515361.5A patent/CN103564415A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685583A (en) * | 2014-11-26 | 2016-06-22 | 重庆周君记火锅食品有限公司 | Seasoning for poached spicy slices of pork |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140212 |