CN103859346A - Saucing material and preparation method thereof - Google Patents
Saucing material and preparation method thereof Download PDFInfo
- Publication number
- CN103859346A CN103859346A CN201210544716.9A CN201210544716A CN103859346A CN 103859346 A CN103859346 A CN 103859346A CN 201210544716 A CN201210544716 A CN 201210544716A CN 103859346 A CN103859346 A CN 103859346A
- Authority
- CN
- China
- Prior art keywords
- saucing
- halogen
- parts
- preparation
- halogen material
- 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
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
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)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the food processing field, and especially relates to a formula and a preparation method of a saucing material. Saucing is commonly used in cooking dishes, and sauced products are popular among the consumers due to convenient material selection, suability for meat and vegetable, delicious taste, no season limitation and fancy or simple budget. The invention provides a saucing material and a preparation method thereof. The saucing material includes a saucing soup and a saucing package. The saucing soup comprises animal oil, salt, monosodium glutamate, soy sauce, cooking wine and water; and the saucing package is composed of aniseed, Chinese prickly ash, clove, dried orange peel, myrcia and other seasonings. The sauced product produced by the saucing material has unique flavor and rich fragrance, adapts to the tastes of the public, and is popular among the consumers.
Description
Technical field
The present invention relates to a kind of food processing field, relate in particular to a kind of halogen material formula and halogen preparation method for material thereof.
Background technology
Spiced and stewed food is the method for cooking conventional in dish, spiced and stewed food because drawing materials conveniently, meat and vegetables all should, delicious good to eat, select the great kindness that is deeply subject to consumers in general regardless of season, Feng Jianxi.Panoramic spiced and stewed food tool is spicy, Xin Xiang, the salty fresh and elite of " liking pungent perfume (or spice), still flavour ".But the key of spiced and stewed food quality is halogen material, good halogen material is not only delicious, more wants nutrition, is conducive to absorption of human body nutriment.
Summary of the invention
The object of the present invention is to provide a kind of halogen material and preparation method thereof.
To achieve these goals, the technical scheme of employing of the present invention is:
A kind of halogen material, comprise halogen soup and halogen material bag composition, it is characterized in that: described halogen soup is made up of the raw material of following parts by weight: water 2000-3000 part, animal oil 180-260 divide refined salt 50-60 part, monosodium glutamate 5-8 part, light soy sauce 40-50 part, cooking wine 50-60 part, spicy oily 30-50 part; Described halogen material bag is made up of the raw material of following parts by weight: anise 2-3 part, Chinese prickly ash 2-4 part, cloves 5-6 part, ginger 50-60 part, Chinese cassia tree 2-3 part, fennel seeds 1-2 part, dried orange peel 2-3 part, spiceleaf 1-2 part form.
2. a preparation method for halogen material claimed in claim 1, is characterized in that comprising the following steps:
(1) animal oil, refined salt, monosodium glutamate, light soy sauce, cooking wine, halogen material bag are put into water, big fire is boiled;
(2) foam on removing halogen soup surface, adds spicy oil, and little fire is stewed 1-3h slowly.
The spiced and stewed food unique flavor of a kind of halogen material of the present invention and preparation method thereof processing, fragrance is dense, adapts to popular taste, preferred by consumer.
Detailed description of the invention
The technical scheme right below in conjunction with embodiment is described further.
Embodiment 1:
A kind of halogen material comprises halogen material and halogen material bag composition:
Get the raw material of following parts by weight and make halogen soup: 2000 parts, water, 180 points, animal oil, 50 parts of refined salt, 5 parts of monosodium glutamates, 40 parts of light soy sauce, 50 parts of cooking wine, spicy oily 30 parts.
Get the raw material of following parts by weight and make halogen material bag: 2 parts of anises, 2 parts, Chinese prickly ash, 5 parts of cloves, 50 parts, ginger, 2 parts of Chinese cassia trees, 1 part of fennel seeds, 2 parts of dried orange peels, 1 part of spiceleaf.
The preparation process of halogen material is as follows:
(1) animal oil, refined salt, monosodium glutamate, light soy sauce, cooking wine, halogen material bag are put into water, big fire is boiled;
(2) foam on removing halogen soup surface, adds spicy oil, and little fire is stewed 1-3h slowly.
Embodiment 2:
A kind of halogen material comprises halogen material and halogen material bag composition:
Get the raw material of following parts by weight and make halogen soup: 3000 parts, water, 260 points, animal oil, 60 parts of refined salt, 8 parts of monosodium glutamates, 50 parts of light soy sauce, 60 parts of cooking wine, spicy oily 50 parts.
Get the raw material of following parts by weight and make halogen material bag: 3 parts of anises, 4 parts, Chinese prickly ash, 6 parts of cloves, 60 parts, ginger, 3 parts of Chinese cassia trees, 2 parts of fennel seeds, 3 parts of dried orange peels, 2 parts of spiceleafs.
The preparation process of halogen material is as identical with embodiment 1.
Claims (2)
1. a halogen material, comprise halogen soup and halogen material bag composition, it is characterized in that: described halogen soup is made up of the raw material of following parts by weight: water 2000-3000 part, animal oil 180-260 divide refined salt 50-60 part, monosodium glutamate 5-8 part, light soy sauce 40-50 part, cooking wine 50-60 part, spicy oily 30-50 part; Described halogen material bag is made up of the raw material of following parts by weight: anise 2-3 part, Chinese prickly ash 2-4 part, cloves 5-6 part, ginger 50-60 part, Chinese cassia tree 2-3 part, fennel seeds 1-2 part, dried orange peel 2-3 part, spiceleaf 1-2 part form.
2. the preparation method of a kind of halogen material according to claim 1, is characterized in that comprising the following steps:
(1) animal oil, refined salt, monosodium glutamate, light soy sauce, cooking wine, halogen material bag are put into water, big fire is boiled;
(2) foam on removing halogen soup surface, adds spicy oil, and little fire is stewed 1-3h slowly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210544716.9A CN103859346A (en) | 2012-12-17 | 2012-12-17 | Saucing material and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210544716.9A CN103859346A (en) | 2012-12-17 | 2012-12-17 | Saucing material and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103859346A true CN103859346A (en) | 2014-06-18 |
Family
ID=50898805
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210544716.9A Pending CN103859346A (en) | 2012-12-17 | 2012-12-17 | Saucing material and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103859346A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104000155A (en) * | 2014-06-20 | 2014-08-27 | 肖安辉 | Seasoning and preparation method thereof |
| CN107712793A (en) * | 2017-11-02 | 2018-02-23 | 成都金川田农机制造有限公司 | A kind of preparation method of halogen material |
| CN110140931A (en) * | 2019-05-31 | 2019-08-20 | 郑州雪麦龙食品香料有限公司 | A kind of flavor of hot concentration thick gravy and preparation method thereof |
| CN110679898A (en) * | 2019-11-13 | 2020-01-14 | 贺树情 | Marinating material for marinated eggs and marinated meat and preparation method thereof |
-
2012
- 2012-12-17 CN CN201210544716.9A patent/CN103859346A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104000155A (en) * | 2014-06-20 | 2014-08-27 | 肖安辉 | Seasoning and preparation method thereof |
| CN104000155B (en) * | 2014-06-20 | 2016-06-29 | 肖安辉 | A kind of flavouring agent |
| CN107712793A (en) * | 2017-11-02 | 2018-02-23 | 成都金川田农机制造有限公司 | A kind of preparation method of halogen material |
| CN110140931A (en) * | 2019-05-31 | 2019-08-20 | 郑州雪麦龙食品香料有限公司 | A kind of flavor of hot concentration thick gravy and preparation method thereof |
| CN110679898A (en) * | 2019-11-13 | 2020-01-14 | 贺树情 | Marinating material for marinated eggs and marinated meat and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104187529B (en) | A kind of convenience type tomato Fish in Sour Soup condiment and preparation method thereof | |
| CN103829218A (en) | Formula of cool and refreshing hotpot condiment and preparation method thereof | |
| CN103859347A (en) | Saucing material and preparation method thereof | |
| CN108142889A (en) | A kind of the Fish with Chinese Sauerkraut condiment | |
| CN106974247A (en) | It is a kind of to have public condiment of the roast chicken of paste flavor and pickled chilli flavor and preparation method thereof concurrently | |
| CN103750274A (en) | Barbeque sauce and preparation method thereof | |
| CN103859346A (en) | Saucing material and preparation method thereof | |
| CN105146444A (en) | Fish stewing seasoning and preparation method thereof | |
| CN104286891A (en) | Spicy and hot rabbit meat and preparation method thereof | |
| KR20140055210A (en) | Bibimbap sauce | |
| CN102613523A (en) | Hot pot dish convenient accessory material and manufacture method of hot pot dish convenient accessory material | |
| CN105394689A (en) | Pickled pepper spicy chicken seasoning and production technology | |
| CN105285878A (en) | Seasoning for spiced chicken with chili sauce and production technology of seasoning | |
| CN102362655A (en) | Flavoring material of braised pork | |
| CN107927692A (en) | A kind of wild mushroom the Fish with Chinese Sauerkraut condiment | |
| KR101521167B1 (en) | Udon soup using tomato sauce and method for producing thereof | |
| CN107156792A (en) | Condiment sauce and preparation method thereof | |
| CN102362650A (en) | Flavoring for pickle beef with capsicum | |
| CN102302131A (en) | Seasoning for fish with pickled peppers | |
| CN102894332A (en) | Condiment for spicy fish | |
| CN102273603A (en) | Condiment of meat with pickled peppers | |
| CN105077185A (en) | Fresh chili sauce with New Orleans taste | |
| CN105559020A (en) | Vegetable sauce and preparation method of vegetable sauce | |
| CN101744299A (en) | Roast duck oil cooked chilli as delicious food | |
| CN105325988A (en) | Griddle-cooked food flavoring and production technology thereof |
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 |
Application publication date: 20140618 |