CN105249428A - Pleurotus eryngii seasoning sauce - Google Patents
Pleurotus eryngii seasoning sauce Download PDFInfo
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- CN105249428A CN105249428A CN201510721124.3A CN201510721124A CN105249428A CN 105249428 A CN105249428 A CN 105249428A CN 201510721124 A CN201510721124 A CN 201510721124A CN 105249428 A CN105249428 A CN 105249428A
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- pleurotus eryngii
- sauce
- aniseed
- seasoning sauce
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Abstract
The invention relates to the field of food, in particular to a pleurotus eryngii seasoning sauce, which is prepared from the following components in parts by mass: 20 to 35 parts of pleurotus eryngii, 5 to 9 parts of white granulated sugar, 8 to 12 parts of thick broad-bean sauce, 2 to 3 parts of aniseed, 5 to 7 parts of pepper, 2 to 5 parts of rod chilli, 8 to 15 parts of ham sausage, 3 to 6 parts of salt, and 5 to 9 parts of edible oil. The seasoning sauce provided by the invention is rich in nutrient, tastes good, is beneficial to enriching the life of people, and have the better health care function.
Description
Technical field
The present invention relates to field of food, specifically a kind of pleurotus eryngii 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 pleurotus eryngii tartar sauce of a kind of rich in taste, nutrition and health care, enrich the life of people, promote health.
Technical scheme of the present invention is as follows: a kind of pleurotus eryngii tartar sauce, comprises following component according to the mass fraction: pleurotus eryngii 20-35 part, white granulated sugar 5-9 part, thick broad-bean sauce 8-12 part, aniseed 2-3 part, Chinese prickly ash 5-7 part, rod chilli 2-5 part, ham sausage 8-15 part, salt 3-6 part, edible oil 5-9 part.
Further, described pleurotus eryngii boils post-drying pelletizing.
Further, described aniseed is ground to 50-80 order granularity.
Beneficial effect of the present invention: tartar sauce provided by the invention, nutritious, delicious taste, enriches the life of people, also has good health care.
Detailed description of the invention
Embodiment 1
A kind of pleurotus eryngii tartar sauce, comprises following component: pleurotus eryngii 20 parts, white granulated sugar 5 parts, thick broad-bean sauce 8 parts, aniseed 2 parts, 5 parts, Chinese prickly ash, rod chilli 2 parts, ham sausage 8 parts, salt 3 parts, edible oil 5 parts according to the mass fraction.Pleurotus eryngii boils pelletizing after post-drying, and aniseed is ground to 50 orders and adds.
Embodiment 2
A kind of pleurotus eryngii tartar sauce, comprises following component: pleurotus eryngii 30 parts, white granulated sugar 7 parts, thick broad-bean sauce 10 parts, aniseed 2.5 parts, 6 parts, Chinese prickly ash, rod chilli 3 parts, ham sausage 11 parts, salt 5 parts, edible oil 7 parts according to the mass fraction.Pleurotus eryngii boils pelletizing after post-drying, and aniseed is ground to 70 orders and adds.
Embodiment 3
A kind of pleurotus eryngii tartar sauce, comprises following component: pleurotus eryngii 35 parts, white granulated sugar 9 parts, thick broad-bean sauce 12 parts, aniseed 3 parts, 7 parts, Chinese prickly ash, rod chilli 5 parts, ham sausage 15 parts, salt 6 parts, edible oil 9 parts according to the mass fraction.Pleurotus eryngii boils pelletizing after post-drying, and aniseed is ground to 80 orders and adds.
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 (3)
1. a pleurotus eryngii tartar sauce, is characterized in that: comprise following component according to the mass fraction: pleurotus eryngii 20-35 part, white granulated sugar 5-9 part, thick broad-bean sauce 8-12 part, aniseed 2-3 part, Chinese prickly ash 5-7 part, rod chilli 2-5 part, ham sausage 8-15 part, salt 3-6 part, edible oil 5-9 part.
2. a kind of pleurotus eryngii tartar sauce according to claim 1, is characterized in that: described pleurotus eryngii boils post-drying pelletizing.
3. a kind of pleurotus eryngii tartar sauce according to claim 1, is characterized in that: described aniseed is ground to 50-80 order granularity.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510721124.3A CN105249428A (en) | 2015-10-30 | 2015-10-30 | Pleurotus eryngii seasoning sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510721124.3A CN105249428A (en) | 2015-10-30 | 2015-10-30 | Pleurotus eryngii seasoning sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105249428A true CN105249428A (en) | 2016-01-20 |
Family
ID=55089624
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510721124.3A Pending CN105249428A (en) | 2015-10-30 | 2015-10-30 | Pleurotus eryngii seasoning sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105249428A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59120074A (en) * | 1982-12-27 | 1984-07-11 | Nisshin Flour Milling Co Ltd | Sauce for pasta |
| CN102987360A (en) * | 2012-12-27 | 2013-03-27 | 河南省龙乡红食品有限公司 | Preparation method of pleurotus eryngii sauce |
| CN103099189A (en) * | 2013-01-29 | 2013-05-15 | 承德曼曼食品有限公司 | Mushroom flavor sauce and manufacturing process thereof |
| CN104643030A (en) * | 2015-01-30 | 2015-05-27 | 李柳强 | Pleurotus eryngii can |
-
2015
- 2015-10-30 CN CN201510721124.3A patent/CN105249428A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59120074A (en) * | 1982-12-27 | 1984-07-11 | Nisshin Flour Milling Co Ltd | Sauce for pasta |
| CN102987360A (en) * | 2012-12-27 | 2013-03-27 | 河南省龙乡红食品有限公司 | Preparation method of pleurotus eryngii sauce |
| CN103099189A (en) * | 2013-01-29 | 2013-05-15 | 承德曼曼食品有限公司 | Mushroom flavor sauce and manufacturing process thereof |
| CN104643030A (en) * | 2015-01-30 | 2015-05-27 | 李柳强 | Pleurotus eryngii can |
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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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160120 |