CN105410864A - Fistulina hepatica seasoning sauce - Google Patents
Fistulina hepatica seasoning sauce Download PDFInfo
- Publication number
- CN105410864A CN105410864A CN201510721490.9A CN201510721490A CN105410864A CN 105410864 A CN105410864 A CN 105410864A CN 201510721490 A CN201510721490 A CN 201510721490A CN 105410864 A CN105410864 A CN 105410864A
- Authority
- CN
- China
- Prior art keywords
- parts
- beef
- sauce
- steak fungus
- steak
- 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 25
- 241000123208 Fistulina hepatica Species 0.000 title claims abstract description 23
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 4
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 11
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 11
- 240000006677 Vicia faba Species 0.000 claims abstract description 6
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 6
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000013580 sausages Nutrition 0.000 claims abstract description 6
- 208000006558 Dental Calculus Diseases 0.000 claims description 11
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000008157 edible vegetable oil Substances 0.000 claims description 5
- 238000005453 pelletization Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 239000008162 cooking oil Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
Classifications
-
- 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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to the field of food and in particular a fistulina hepatica seasoning sauce which consists of the following components in parts by mass: 20-35 parts of fistulina hepatica, 5-9 parts of white granulated sugar, 8-12 parts of thick broad-bean sauce, 2-3 parts of aniseeds, 5-7 parts of Chinese prickly ash, 2-5 parts of rod chilies, 8-15 parts of ham sausage, 3-6 parts of edible salt and 5-9 parts of cooking oil. The provided seasoning sauce is rich in nutrition and delicious in taste, enriches people's life, and has a very good health-care function.
Description
Technical field
The present invention relates to field of food, specifically a kind of beef-steak fungus 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 beef-steak fungus 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 beef-steak fungus tartar sauce, comprises following component according to the mass fraction: beef-steak fungus 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 beef-steak fungus 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 beef-steak fungus tartar sauce, comprises following component: beef-steak fungus 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.Beef-steak fungus boils pelletizing after post-drying, and aniseed is ground to 50 orders and adds.
Embodiment 2
A kind of beef-steak fungus tartar sauce, comprises following component: beef-steak fungus 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.Beef-steak fungus boils pelletizing after post-drying, and aniseed is ground to 70 orders and adds.
Embodiment 3
A kind of beef-steak fungus tartar sauce, comprises following component: beef-steak fungus 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.Beef-steak fungus 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 beef-steak fungus tartar sauce, is characterized in that: comprise following component according to the mass fraction: beef-steak fungus 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 beef-steak fungus tartar sauce according to claim 1, is characterized in that: described beef-steak fungus boils post-drying pelletizing.
3. a kind of beef-steak fungus 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 |
|---|---|---|---|
| CN201510721490.9A CN105410864A (en) | 2015-10-30 | 2015-10-30 | Fistulina hepatica seasoning sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510721490.9A CN105410864A (en) | 2015-10-30 | 2015-10-30 | Fistulina hepatica seasoning sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105410864A true CN105410864A (en) | 2016-03-23 |
Family
ID=55489783
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510721490.9A Pending CN105410864A (en) | 2015-10-30 | 2015-10-30 | Fistulina hepatica seasoning sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105410864A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59120074A (en) * | 1982-12-27 | 1984-07-11 | Nisshin Flour Milling Co Ltd | Sauce for pasta |
| CN1116506A (en) * | 1995-06-27 | 1996-02-14 | 马兴胜 | Mushroom sauce and its preparing method |
| 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 |
| CN103798750A (en) * | 2014-02-20 | 2014-05-21 | 四川宏森有机农业食品有限责任公司 | Agaricus bisporus food and preparation method thereof |
| CN104886549A (en) * | 2014-07-11 | 2015-09-09 | 石台县小菜一碟农产品有限公司 | Preparation method of savory and spicy fragrant mushroom sauce |
-
2015
- 2015-10-30 CN CN201510721490.9A patent/CN105410864A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59120074A (en) * | 1982-12-27 | 1984-07-11 | Nisshin Flour Milling Co Ltd | Sauce for pasta |
| CN1116506A (en) * | 1995-06-27 | 1996-02-14 | 马兴胜 | Mushroom sauce and its preparing method |
| 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 |
| CN103798750A (en) * | 2014-02-20 | 2014-05-21 | 四川宏森有机农业食品有限责任公司 | Agaricus bisporus food and preparation method thereof |
| CN104886549A (en) * | 2014-07-11 | 2015-09-09 | 石台县小菜一碟农产品有限公司 | Preparation method of savory and spicy fragrant mushroom sauce |
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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: 20160323 |