CN105747196A - Production method of sauce cake - Google Patents
Production method of sauce cake Download PDFInfo
- Publication number
- CN105747196A CN105747196A CN201610130736.XA CN201610130736A CN105747196A CN 105747196 A CN105747196 A CN 105747196A CN 201610130736 A CN201610130736 A CN 201610130736A CN 105747196 A CN105747196 A CN 105747196A
- Authority
- CN
- China
- Prior art keywords
- sauce
- parts
- sauce cake
- cake
- fennel
- 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 51
- 238000004519 manufacturing process Methods 0.000 title abstract description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 16
- 244000068988 Glycine max Species 0.000 claims abstract description 14
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 6
- 235000003092 Artemisia dracunculus Nutrition 0.000 claims abstract description 4
- 240000001851 Artemisia dracunculus Species 0.000 claims abstract description 4
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 239000012535 impurity Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract 6
- 208000006558 Dental Calculus Diseases 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 11
- 241001647745 Banksia Species 0.000 claims description 7
- 241000220317 Rosa Species 0.000 claims description 7
- 235000014347 soups Nutrition 0.000 claims description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 235000021168 barbecue Nutrition 0.000 claims description 6
- 229910052799 carbon Inorganic materials 0.000 claims description 6
- 229940126678 chinese medicines Drugs 0.000 claims description 6
- 229920003023 plastic Polymers 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 4
- 241000205585 Aquilegia canadensis Species 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 3
- 241000628997 Flos Species 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 3
- 235000011613 Pinus brutia Nutrition 0.000 claims description 3
- 241000018646 Pinus brutia Species 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 244000186561 Swietenia macrophylla Species 0.000 claims description 3
- 244000290970 Tetrapanax papyrifer Species 0.000 claims description 3
- 239000001390 capsicum minimum Substances 0.000 claims description 3
- 239000003610 charcoal Substances 0.000 claims description 3
- 230000006835 compression Effects 0.000 claims description 3
- 238000007906 compression Methods 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 230000003203 everyday effect Effects 0.000 claims description 3
- 239000010977 jade Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000002985 plastic film Substances 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 235000020097 white wine Nutrition 0.000 claims description 3
- 244000241872 Lycium chinense Species 0.000 claims description 2
- 235000015468 Lycium chinense Nutrition 0.000 claims description 2
- 239000004033 plastic Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 2
- 238000010411 cooking Methods 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000003860 storage Methods 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 241000212314 Foeniculum Species 0.000 description 10
- 239000003814 drug Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- 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
- 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)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a production method of sauce cake and relates to the technical field of sauce production.The production method includes: removing the impurities of soybean, washing, cooking, and soaking; pouring the processed soybean to a summer sleeping mat, evenly mixing with flour, paving 3-5cm, covering with wild tarragon or clean gauze, and fermenting for 3-5 days under room temperature of 25-30 DEG C; drying the stem leaves of fennel in the sun, cutting into long strips, grinding chili and ginger, and adding 0.1-0.4 kilo of the stem leaves of fennel into each kilo of soybean; placing the fermented soybean into a clean jar, adding salt, the stem leaves of fennel, edible oil, ginger, chili, star aniseed powder, cane sugar and cooled boiled water, evenly stirring, and drying in the sun to obtain sauce; draining the sauce, compressing into the sauce cake, and drying the sauce cake in the sun.The produced sauce cake can well keep the sauce flavor, is long in storage life, can be eaten in multiple ways and has a barbeque and smoked taste.The sauce has the taste of Radix aucklandiae and medicinal fragrance.
Description
Technical field:
The present invention relates to sauce production technical field, the preparation method of a kind of tartar sauce cake.
Background technology:
In prior art, the general sauce of tartar sauce is contained within more liquid, and after once opening, this food is all
Instant, it is not easy to preserve, mouthfeel is single, and the time of preservation is long, apt to deteriorate and infested.Existing
Sauce raw material is single, and mouthfeel is poor, and taste is single, is all easy for sauce, barbecue, sootiness and pickling etc.
Produce more carcinogen make food mode, therefore eat more be unfavorable for healthy, especially
It is that the hypertension that the food after sauced, barbecue and sootiness is particularly disadvantageous for generally existing in prior art is suffered from
Person's is edible.
Summary of the invention:
The technical problem to be solved is to provide a kind of taste abundant, in good taste, the holding time
The preparation method of long tartar sauce cake.
A kind of preparation method of tartar sauce cake, it is characterised in that: comprise the following steps
(1), by soya bean remove impurity to clean and boil, be then white wine 10 parts, light-coloured vinegar 50 with weight portion
Part, the mixture of starch 20 parts and water 500～1000 parts soak, soaking temperature at 30～50 DEG C,
Soak 8～20 hours；
(2), beans material is poured on summer sleeping mat, puddles with flour even mutually, be paved into 3-5 cm thick, cover
A kind of tarragon in upper wild country or clean gauze, under conditions of room temperature 25～30 DEG C, be allowed to ferment 3～5
My god；
(3), fennel stem and leaf is dried, is then cut into strip, Chinese prickly ash, ginger are ground standby,
Per kilogram soya bean proportioning 0.1～0.4 kilogram of fennel stem and leaf；
(4), sauce beautiful jade puts into clean cylinder, with salt, fennel stem and leaf, capsicum, edible oil, life
Ginger, Chinese prickly ash, star aniseed powder, sucrose stir with cold water, after sealing up cylinder mouth with transparent plastic film
Carry out solarization and make sauce；
(5), by sauce take out draining compression forming pie, then carry out drying obtaining sauce cake.
Being roasted by sauce cake, during barbecue, banksia rose material, described wooden spicing are sowed in the outside to sauce cake
Material includes following components by weight: radix polygonati officinalis powder 10～20 parts, pollen pini 10～20 parts, honeysuckle powder 10
Part, pine powder 5～15 parts.
Described fruit tree charcoal is mahogany carbon.
Adding Chinese medicines soup when described step (4) is shone processed in cylinder, described Chinese medicines soup is by weight
It is made up of following components, the stem pith of the rice-paper plant 20 parts, zasiokaurin 13 parts, Flos Chrysanthemi 20 parts, radix pseudostellariae 15 parts, ground
Bone skin 10 parts.
When described step (4) is shone processed, every day to stir 2～3 times, cannot open and mould the when of stirring
Material film, is stirred under conditions of keeping seal with annular groove.After system is shone in long-time sealing so that cylinder
Interior pressure is continuously increased, and has the effect of pressurization, and under high pressure shining fixture has solarization effect more also,
And infested and excessive oxidation in preventing sauce.Mouthfeel and taste are more preferable.
The present invention uses special combination liquid to be soaked soya bean after cleaning so that soya bean shortcake is fragrant,
The sauce biscuit mouth of preparation is good, is also beneficial to later stage flavoring and enters into soya bean meat and fennel stem and leaf
Inside, good in taste.Banksia rose material is with the addition of, it is possible to preferably preserve its fragrance during baking of the present invention.
The present invention also added traditional Chinese medicine ingredients, prior art usually has Chinese medicine for making herbal cuisine
Technology so that the medicine that the cuisines produced have uniqueness is fragrant, and the present invention has the effect that, Er Qieben
The Chinese medicine that invention is added advantageously reduces the harmful substance after preservation, but also beneficially hyperpietic
Edible.
Fennel stem and leaf of the present invention and soya sauce combined fermentation also make sauce cake, and fennel stem and leaf plays necessarily
Connection function so that frangible rotten chap do not allowed by the sauce cake made, and also allows for preserving.
The sauce cake that the present invention makes can carry out multiple eating method, can directly eat, can be by steaming
Directly eat after boiling, it is also possible to as flavoring for dish class and the making of soup class.
The invention has the beneficial effects as follows: rich in taste of the present invention, it is possible to preferably preserve sauce taste, there is guarantor
Time of depositing is long, the feature that edible way is many, and has the taste of barbecue and sootiness, fennel stem and leaf sauce
There is the taste of the banksia rose, medicine Flavor, be conducive to masses edible, hyperpietic is also had certain
Suppression and therapeutic action.
Detailed description of the invention:
For the technological means making the present invention realize, creation characteristic, reach purpose and effect and be readily apparent from
Solve, below in conjunction with instantiation, the present invention is expanded on further.
The preparation method of a kind of tartar sauce cake, comprises the following steps
(1), by soya bean remove impurity to clean and boil, be then white wine 10 parts, light-coloured vinegar 50 with weight portion
Part, the mixture of starch 20 parts and water 500～1000 parts soak, soaking temperature at 30～50 DEG C,
Soak 8～20 hours；
(2), beans material is poured on summer sleeping mat, puddles with flour even mutually, be paved into 3-5 cm thick, cover
A kind of tarragon in upper wild country or clean gauze, under conditions of room temperature 25～30 DEG C, be allowed to ferment 3～5
My god；
(3), fennel stem and leaf is dried, is then cut into strip, Chinese prickly ash, ginger are ground standby,
Per kilogram soya bean proportioning 0.1～0.4 kilogram of fennel stem and leaf；
(4), sauce beautiful jade puts into clean cylinder, with salt, fennel stem and leaf, capsicum, edible oil, life
Ginger, Chinese prickly ash, star aniseed powder, sucrose stir with cold water, after sealing up cylinder mouth with transparent plastic film
Carry out solarization and make sauce；
(5), by sauce take out draining compression forming pie, then carry out drying obtaining sauce cake.
Being roasted by sauce cake, during barbecue, banksia rose material is sowed in the outside to sauce cake, and banksia rose material flavoring is by weight
Amount part includes following components: radix polygonati officinalis powder 10～20 parts, pollen pini 10～20 parts, 10 parts of honeysuckle powder, pine
Wood powder 5～15 parts.
Fruit tree charcoal is mahogany carbon.
Adding Chinese medicines soup when step (4) is shone processed in cylinder, Chinese medicines soup is by weight by following components system
Become, the stem pith of the rice-paper plant 20 parts, zasiokaurin 13 parts, Flos Chrysanthemi 20 parts, radix pseudostellariae 15 parts, the root bark of Chinese wolf-berry 10 parts.
When step (4) is shone processed, every day to stir 2～3 times, cannot open plastic sheeting when of stirring,
It is stirred under conditions of keeping seal with annular groove.
The general principle of the present invention and principal character and advantages of the present invention have more than been shown and described.One's own profession
Skilled person will appreciate that of industry, the present invention is not restricted to the described embodiments, above-described embodiment and explanation
The principle that the present invention is simply described described in book, without departing from the spirit and scope of the present invention,
The present invention also has various changes and modifications, and these changes and improvements both fall within claimed invention model
In enclosing.Claimed scope is defined by appending claims and equivalent thereof.
Claims (5)
1. the preparation method of a tartar sauce cake, it is characterised in that: comprise the following steps
(1), by soya bean remove impurity to clean and boil, be then white wine 10 parts, light-coloured vinegar 50 with weight portion
Part, the mixture of starch 20 parts and water 500～1000 parts soak, soaking temperature at 30～50 DEG C,
Soak 8～20 hours；
(2), beans material is poured on summer sleeping mat, puddles with flour even mutually, be paved into 3-5 cm thick, cover
A kind of tarragon in upper wild country or clean gauze, under conditions of room temperature 25～30 DEG C, be allowed to ferment 3～5
My god；
(3), fennel stem and leaf is dried, is then cut into strip, Chinese prickly ash, ginger are ground standby,
Per kilogram soya bean proportioning 0.1～0.4 kilogram of fennel stem and leaf；
(4), sauce beautiful jade puts into clean cylinder, with salt, fennel stem and leaf, capsicum, edible oil, life
Ginger, Chinese prickly ash, star aniseed powder, sucrose stir with cold water, after sealing up cylinder mouth with transparent plastic film
Carry out solarization and make sauce；
(5), by sauce take out draining compression forming pie, then carry out drying obtaining sauce cake.
The preparation method of a kind of tartar sauce cake the most according to claim 1, it is characterised in that: by sauce
Cake is roasted, and during barbecue, banksia rose material is sowed in the outside to sauce cake, and described banksia rose material flavoring is by weight
Part includes following components: radix polygonati officinalis powder 10～20 parts, pollen pini 10～20 parts, 10 parts of honeysuckle powder, pine
Powder 5～15 parts.
The preparation method of a kind of tartar sauce cake the most according to claim 2, it is characterised in that: described
Fruit tree charcoal be mahogany carbon.
The preparation method of a kind of tartar sauce cake the most according to claim 1, it is characterised in that: described
Step (4) shine processed time in cylinder interpolation Chinese medicines soup, described Chinese medicines soup is by weight by following group
Divide and make, the stem pith of the rice-paper plant 20 parts, zasiokaurin 13 parts, Flos Chrysanthemi 20 parts, radix pseudostellariae 15 parts, the root bark of Chinese wolf-berry 10 parts.
The preparation method of a kind of tartar sauce cake the most according to claim 4, it is characterised in that: described
Step (4) shine processed time every day to stir 2～3 times, plastic sheeting cannot be opened the when of stirring,
It is stirred under conditions of keeping seal with annular groove.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610130736.XA CN105747196A (en) | 2016-03-08 | 2016-03-08 | Production method of sauce cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610130736.XA CN105747196A (en) | 2016-03-08 | 2016-03-08 | Production method of sauce cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105747196A true CN105747196A (en) | 2016-07-13 |
Family
ID=56332760
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610130736.XA Pending CN105747196A (en) | 2016-03-08 | 2016-03-08 | Production method of sauce cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105747196A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892252A (en) * | 2014-03-06 | 2014-07-02 | 郎溪县傅家老屋食品有限公司 | Sesame paste and preparation method thereof |
-
2016
- 2016-03-08 CN CN201610130736.XA patent/CN105747196A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892252A (en) * | 2014-03-06 | 2014-07-02 | 郎溪县傅家老屋食品有限公司 | Sesame paste 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160713 |
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| RJ01 | Rejection of invention patent application after publication |