CN103719821A - Fennel purple sauce and manufacturing method thereof - Google Patents
Fennel purple sauce and manufacturing method thereof Download PDFInfo
- Publication number
- CN103719821A CN103719821A CN201410014912.4A CN201410014912A CN103719821A CN 103719821 A CN103719821 A CN 103719821A CN 201410014912 A CN201410014912 A CN 201410014912A CN 103719821 A CN103719821 A CN 103719821A
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- China
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- parts
- powder
- sauce
- oil
- fennel
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Classifications
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- 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
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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 relates to a fennel purple sauce and a manufacturing method thereof. The sauce is prepared from the following raw materials in parts by weight: 250-350 parts of Yunnan fermented bean curd, 30-70 parts of Wujiang tuber mastard powder, 50-120 parts of soybean powder, 10-30 parts of tabasco powder, 40-80 parts of pepper oil, 30-70 parts of sesame oil, 8-12 parts of salt, 10-20 parts of Zhanwang chicken powder, 10-20 parts of garlic powder and 150-250 parts of peanut oil. The sauce has the advantages of abundant nutrition, good taste and wonderful matching. The sauce is especially suitable for persons of part of peoples in Gangxi.
Description
Technical field
The present invention relates to a kind of sauce for food processing, purple day sauce of fennel of especially a kind of dish-cooking and preparation method thereof.
Background technology
Sauce is that to take the things such as beans, wheat flour, fruit, meat or fishes and shrimps be primary raw material, the pasty state flavouring processing, and it originates from China, has long history.Now, the common tartar sauce of Chinese is divided into take the sweet fermented flour sauce that wheat flour is primary raw material, and take the large class of thick broad-bean sauce two that beans is primary raw material; Meat pulp, alec and jam are uncommon as tartar sauce.
Now no matter to take the sweet fermented flour sauce that wheat flour is primary raw material, or the thick broad-bean sauce that the beans of take is primary raw material is all difficult to meet the demand of people to the dish of various different tastes, the various sauces with local characteristic of market demand, Guangxi is a multi-national area, development is suitable for the sauce of different nationalities people taste, just seems more urgent.
Summary of the invention
The object of the invention is for the problems referred to above, to society provide a kind of nutritious, tasty, arrange in pairs or groups purple day sauce of fennel and preparation method thereof excellent.
Technical scheme of the present invention is: provide a kind of fennel purple day sauce, the following raw material that comprises weight portion, Yunnan fermented bean curd 250-350 part, Wujiang River hot pickled mustard tube foam 30-70 part, analysis for soybean powder 50-120 part, conical redpepper fruit powder 10-30 part, Zanthoxylum essential oil 40-80 part, sesame oil 30-70 part, salt 8-12 part, king Zhan chicken powder 10-20 part, mashed garlic powder 10-20 part and peanut oil 150-250 part.
The present invention also provides the preparation method of the purple day sauce of a kind of fennel, first the raw material of following weight parts is weighed in proportion, Yunnan fermented bean curd 250-350 part, Wujiang River hot pickled mustard tube foam 30-70 part, analysis for soybean powder 50-120 part, conical redpepper fruit powder 10-30 part, Zanthoxylum essential oil 40-80 part, sesame oil 30-70 part, salt 8-12 part, king Zhan chicken powder 10-20 part, mashed garlic powder 10-20 part and peanut oil 150-250 part, then peanut oil is heated to 60-70 degree Celsius, add all surplus stocks, warming while stirring to warm compound reaches 100° centigrade to 120 degree, and discharging is cooling.
That the present invention has advantages of is nutritious, tasty, it is excellent to arrange in pairs or groups.
The specific embodiment
In following embodiment, every gram is a.Its preparation method is to weigh in ratio described in each embodiment, then peanut oil is heated to 60-70 degree Celsius, adds all surplus stocks, and warming while stirring to warm compound reaches 100° centigrade to 120 degree, and discharging is cooling.
Embodiment 1
The purple day sauce of a kind of fennel, the following raw material that comprises weight portion, 150 parts of 250 parts, Yunnan fermented bean curd, 30 parts of Wujiang River hot pickled mustard tube foams, 50 parts of analysis for soybean powder, 10 parts, conical redpepper fruit powder, 40 parts of Zanthoxylum essential oils, 30 parts of sesame oil, 8 parts of salt, 10 parts, king Zhan chicken powder, 10 parts, mashed garlic powder and peanut oil.
Embodiment 2
The purple day sauce of a kind of fennel, the following raw material that comprises weight portion, 180 parts of 280 parts, Yunnan fermented bean curd, 40 parts of Wujiang River hot pickled mustard tube foams, 70 parts of analysis for soybean powder, 15 parts, conical redpepper fruit powder, 50 parts of Zanthoxylum essential oils, 40 parts of sesame oil, 9 parts of salt, 13 parts, king Zhan chicken powder, 13 parts, mashed garlic powder and peanut oil.
Embodiment 3
The purple day sauce of a kind of fennel, the following raw material that comprises weight portion, 200 parts of 300 parts, Yunnan fermented bean curd, 50 parts of Wujiang River hot pickled mustard tube foams, 90 parts of analysis for soybean powder, 18 parts, conical redpepper fruit powder, 60 parts of Zanthoxylum essential oils, 50 parts of sesame oil, 10 parts of salt, 15 parts, king Zhan chicken powder, 15 parts, mashed garlic powder and peanut oil.
Embodiment 4
The purple day sauce of a kind of fennel, the following raw material that comprises weight portion, 230 parts of 320 parts, Yunnan fermented bean curd, 60 parts of Wujiang River hot pickled mustard tube foams, 110 parts of analysis for soybean powder, 25 parts, conical redpepper fruit powder, 70 parts of Zanthoxylum essential oils, 60 parts of sesame oil, 11 parts of salt, 17 parts, king Zhan chicken powder, 17 parts, mashed garlic powder and peanut oil.
Embodiment 5
The purple day sauce of a kind of fennel, the following raw material that comprises weight portion, 250 parts of 350 parts, Yunnan fermented bean curd, 70 parts of Wujiang River hot pickled mustard tube foams, 120 parts of analysis for soybean powder, 30 parts, conical redpepper fruit powder, 80 parts of Zanthoxylum essential oils, 70 parts of sesame oil, 12 parts of salt, 20 parts, king Zhan chicken powder, 20 parts, mashed garlic powder and peanut oil.
In the various embodiments described above, described peanut oil can replace with peanut ready-mixed oil, the most handy peanut oil 60%-80% of peanut ready-mixed oil, the peanut ready-mixed oil that all the other are rapeseed oil.
In the various embodiments described above, described conical redpepper fruit powder is to process with conical redpepper fruit, and conical redpepper fruit, also referred to as capsicum annum fasciculatum, is a kind for capsicum; Described analysis for soybean powder can replace by fried analysis for soybean powder, Fried soya beans powder be by soya bean with fried ripe after, grinds and making.
Claims (2)
1. the purple day sauce of a fennel, it is characterized in that: comprise the following raw material of weight portion, Yunnan fermented bean curd 250-350 part, Wujiang River hot pickled mustard tube foam 30-70 part, Fried soya beans powder 50-120 part, conical redpepper fruit powder 10-30 part, Zanthoxylum essential oil 40-80 part, sesame oil 30-70 part, salt 8-12 part, king Zhan chicken powder 10-20 part, mashed garlic powder 10-20 part and peanut oil 150-250 part.
2. the preparation method of the purple day sauce of a fennel, it is characterized in that: first the raw material of following weight parts is weighed in proportion, Yunnan fermented bean curd 250-350 part, Wujiang River hot pickled mustard tube foam 30-70 part, analysis for soybean powder 50-120 part, conical redpepper fruit powder 10-30 part, Zanthoxylum essential oil 40-80 part, sesame oil 30-70 part, salt 8-12 part, king Zhan chicken powder 10-20 part, mashed garlic powder 10-20 part and peanut oil 150-250 part, then peanut oil is heated to 60-70 degree Celsius, add all surplus stocks, warming while stirring to warm compound reaches 100° centigrade to 120 degree, and discharging is cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410014912.4A CN103719821A (en) | 2014-01-14 | 2014-01-14 | Fennel purple sauce and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410014912.4A CN103719821A (en) | 2014-01-14 | 2014-01-14 | Fennel purple sauce and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103719821A true CN103719821A (en) | 2014-04-16 |
Family
ID=50444315
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410014912.4A Pending CN103719821A (en) | 2014-01-14 | 2014-01-14 | Fennel purple sauce and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103719821A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286820A (en) * | 2014-09-24 | 2015-01-21 | 张豪心 | Three-bean garlic sauce |
| CN106036777A (en) * | 2016-05-26 | 2016-10-26 | 长江师范学院 | Spicy and hot pickled mustard tuber fermented bean curd satay sauce and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1416739A (en) * | 2002-11-18 | 2003-05-14 | 田先云 | Chafing dish dipping thick sauce and its production process |
| CN101223983A (en) * | 2008-01-14 | 2008-07-23 | 潘习祥 | Compound taste black pepper meat paste |
| CN103300345A (en) * | 2013-05-17 | 2013-09-18 | 马鞍山市十月丰食品有限公司 | Mint fermented bean curd silverfish sauce and preparation method thereof |
-
2014
- 2014-01-14 CN CN201410014912.4A patent/CN103719821A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1416739A (en) * | 2002-11-18 | 2003-05-14 | 田先云 | Chafing dish dipping thick sauce and its production process |
| CN101223983A (en) * | 2008-01-14 | 2008-07-23 | 潘习祥 | Compound taste black pepper meat paste |
| CN103300345A (en) * | 2013-05-17 | 2013-09-18 | 马鞍山市十月丰食品有限公司 | Mint fermented bean curd silverfish sauce and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 国家旅游局人事劳动教育司: "《烹饪原料知识（第1版）》", 30 June 1996, 中国旅游出版社 * |
| 王晓华等: "大河乌猪火腿香菇杂酱的研制", 《肉类工业》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286820A (en) * | 2014-09-24 | 2015-01-21 | 张豪心 | Three-bean garlic sauce |
| CN104286820B (en) * | 2014-09-24 | 2015-12-30 | 张豪心 | A kind of three beans garlic sauces |
| CN106036777A (en) * | 2016-05-26 | 2016-10-26 | 长江师范学院 | Spicy and hot pickled mustard tuber fermented bean curd satay sauce and preparation method thereof |
| CN106036777B (en) * | 2016-05-26 | 2019-06-18 | 长江师范学院 | A kind of spicy hot pickled mustard tuber fermented bean curd barbeque sauce and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C05 | Deemed withdrawal (patent law before 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140416 |