CN105231424A - Hemerocallis citrina seasoning sauce preparation method - Google Patents

Abstract

The present invention relates to the field of food processing, and particularly relates to a hemerocallis citrina seasoning sauce preparation method which comprises the following steps: hemerocallis citrina is washed and cleaned, boiled in water for 25-35 min, and then oven-dried and cut into granules; aniseed is ground to be 50-80 meshes and the ground aniseed is put into a cooking oil to be stir-fried at 100-110 DEG C for 5-8 min, then pericarpium zanthoxyli and rod chilies are added into the cooking oil to be stir-fried for 10-15 min, and 75-85% of the cooking oil is drained, and the left oil is cooled to room temperature to be used for the next step; thick broad-bean sauce and white granulated sugar are stir-fried at 35-45 DEG C for 10-20 min, and ham sausage is added and the mixture is stir-fried again for 3-8 min; water is heated to 60-75 DEG C, and edible salt, monosodium glutamate, vinegar, and soy sauce are added into the water while being stirred until the materials are completely dissolved, and the previously prepared mixture is added into the material dissolved water to be fully mixed; and the mixture is subjected to instantaneous sterilization at 110-125 DEG C for 30-35 min, and then cooled to normal atmospheric temperature to obtain finished products. The preparation method is simple and practical and is strong in operability. The prepared seasoning sauce is nutritious and tasty, enriches people's lives, and also has a good health care function.

Description

A kind of preparation method of day lily tartar sauce

Technical field

The present invention relates to food processing field, specifically a kind of preparation method of day lily tartar sauce.

Background technology

One of peculiar traditional condiment of Jiang Shi China, in diet life, occupy critical role, be a kind of well received traditional fermented food.Although China's sauce is various in style, most of sauce due to preparation technology's problem, such that the sauce local flavor produced is not enough, mouthfeel is not good enough, cannot meet the pursuit of people to more GOOD TASTE.

Therefore, develop a kind of unique flavor, rich in taste and the Novel seasoning sauce be of high nutritive value have great significance to the range of application expanding sauce and the living standard of improving people further.

Summary of the invention

The object of the present invention is to provide the preparation method of the day lily tartar sauce of a kind of rich in taste, nutrition and health care, obtained tartar sauce not only enriches the life of people, also promotes that human body obtains healthy.

Technical scheme of the present invention is as follows: a kind of preparation method of day lily tartar sauce, comprises the following steps:

1. day lily is cleaned, in water, boil 25-35min post-drying and pelletizing;

2. aniseed is ground to 50-80 order and puts into 100-110 DEG C of edible oil and to stir-fry 5-8min, then adds Chinese prickly ash and rod chilli and to stir-fry 10-15min, drains 75-85% oil, is cooled to normal temperature for subsequent use;

3. stir-fry thick broad-bean sauce and white granulated sugar at 35-45 DEG C 10-20min, adds ham sausage and again to stir-fry 3-8min;

4. water is heated to 60-75 DEG C, adds salt, monosodium glutamate, vinegar, soy sauce while stirring, add step 1., 2. and 3. obtained mixture after dissolving completely, abundant mix and blend;

5. instantaneous sterilization 30-35min at 110-125 DEG C, then be cooled to normal temperature and be finished product.

Beneficial effect of the present invention: preparation method of the present invention is simple and practical, strong operability, obtained tartar sauce, nutritious, delicious taste, enriches the life of people, also has good health care.

Detailed description of the invention

Embodiment 1

A preparation method for day lily tartar sauce, comprises the following steps:

1. day lily is cleaned, in water, boil 25min post-drying and pelletizing;

2. aniseed is ground to 50 orders and puts into 100 DEG C of edible oils and to stir-fry 5min, then adds Chinese prickly ash and rod chilli and to stir-fry 10min, drains 75% oil, is cooled to normal temperature for subsequent use;

3. stir-fry thick broad-bean sauce and white granulated sugar at 35 DEG C 10min, adds ham sausage and again to stir-fry 3min;

4. water is heated to 60 DEG C, adds salt, monosodium glutamate, vinegar, soy sauce while stirring, add step 1., 2. and 3. obtained mixture after dissolving completely, abundant mix and blend;

5. instantaneous sterilization 30min at 110 DEG C, then be cooled to normal temperature and be finished product.

Embodiment 2

A preparation method for day lily tartar sauce, comprises the following steps:

1. day lily is cleaned, in water, boil 30min post-drying and pelletizing;

2. aniseed is ground to 65 orders and puts into 105 DEG C of edible oils and to stir-fry 7min, then adds Chinese prickly ash and rod chilli and to stir-fry 12min, drains 80% oil, is cooled to normal temperature for subsequent use;

3. stir-fry thick broad-bean sauce and white granulated sugar at 39 DEG C 15min, adds ham sausage and again to stir-fry 5min;

4. water is heated to 69 DEG C, adds salt, monosodium glutamate, vinegar, soy sauce while stirring, add step 1., 2. and 3. obtained mixture after dissolving completely, abundant mix and blend;

5. instantaneous sterilization 32min at 116 DEG C, then be cooled to normal temperature and be finished product.

Embodiment 3

A preparation method for day lily tartar sauce, comprises the following steps:

1. day lily is cleaned, in water, boil 35min post-drying and pelletizing;

2. aniseed is ground to 80 orders and puts into 110 DEG C of edible oils and to stir-fry 8min, then adds Chinese prickly ash and rod chilli and to stir-fry 15min, drains 85% oil, is cooled to normal temperature for subsequent use;

3. stir-fry thick broad-bean sauce and white granulated sugar at 45 DEG C 20min, adds ham sausage and again to stir-fry 8min;

4. water is heated to 75 DEG C, adds salt, monosodium glutamate, vinegar, soy sauce while stirring, add step 1., 2. and 3. obtained mixture after dissolving completely, abundant mix and blend;

5. instantaneous sterilization 35min at 125 DEG C, then be cooled to normal temperature and be finished product.

As mentioned above, be only present pre-ferred embodiments, therefore appoint and allly do not depart from this programme technology contents, according to technical spirit of the present invention, any simple change, equivalent variations and modification are made to above embodiment, all still belong to the scope of technical solution of the present invention.

Claims (1)

1. a preparation method for day lily tartar sauce, is characterized in that: comprise the following steps:

1. day lily is cleaned, in water, boil 25-35min post-drying and pelletizing;

2. aniseed is ground to 50-80 order and puts into 100-110 DEG C of edible oil and to stir-fry 5-8min, then adds Chinese prickly ash and rod chilli and to stir-fry 10-15min, drains 75-85% oil, is cooled to normal temperature for subsequent use;

3. stir-fry thick broad-bean sauce and white granulated sugar at 35-45 DEG C 10-20min, adds ham sausage and again to stir-fry 3-8min;

4. water is heated to 60-75 DEG C, adds salt, monosodium glutamate, vinegar, soy sauce while stirring, add step 1., 2. and 3. obtained mixture after dissolving completely, abundant mix and blend;

5. instantaneous sterilization 30-35min at 110-125 DEG C, then be cooled to normal temperature and be finished product.