CN105995891A - Sauce - Google Patents
Sauce Download PDFInfo
- Publication number
- CN105995891A CN105995891A CN201610368697.7A CN201610368697A CN105995891A CN 105995891 A CN105995891 A CN 105995891A CN 201610368697 A CN201610368697 A CN 201610368697A CN 105995891 A CN105995891 A CN 105995891A
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- China
- Prior art keywords
- parts
- sauce
- prepared
- raw material
- feed liquid
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- 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.)
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a sauce. The sauce is prepared from the following raw materials in parts by weight: 8-16 parts of Chinese prickly ash, 8-12 parts of star anises, 5-10 parts of semen myristicae, 3-6 parts of bay leaves, 1-5 parts of fennel fruits, 2-4 parts of fructus tsaoko, 1-3 parts of rhizoma kaempferiae, 3-7 parts of dried orange peel, 2-5 parts of Chinese wolfberry fruits, 2-5 parts of cinnamon bark, 1-3 parts of radix codonopsis, 1-3 parts of black peppers, 4-8 parts of dried ginger, 4-8 parts of edible salt and 70-80 parts of scallion oil. The sauce is prepared from natural raw materials, so that the mouth feel of condiments is improved, and besides, the sauce is simple and convenient to use and suitable for various dishes.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of sauce.
Background technology
The flavoring agent of food dish is indispensable a kind of raw material in people's kitchen, same plants vegetables,
Utilizing different flavoring agent, may cook different local flavors, the culinary art during it is lived for people carries
Supply advantage, bring greatly enjoyment to people's life.Owing to the kind of flavoring agent is the most,
The size of consumption is also not easy to grasp, and therefore, ordinary people is difficult to use various flavoring agent to make can
The dish of mouth.Especially for average family, various flavoring agent are difficult on deck, i.e.
Make flavoring agent get all the ready, it is also difficult to handle very skillfully.It addition, because powder made mostly by flavoring agent
Shape, the release of taste is relatively difficult, the most with great difficulty burns if grasping after fire, and shape in dish
Become stain, affect the taste of dish and attractive in appearance.
Summary of the invention
For above-mentioned, it is an object of the invention to provide a kind of sauce.
The present invention adopts the technical scheme that:
A kind of sauce, is prepared from by following raw material:
Preferably, a kind of sauce, following raw material it is prepared from:
The preparation method of above-mentioned sauce, comprises the following steps:
(1) above-mentioned each component raw material is prepared；
(2) by Pericarpium Zanthoxyli, anise, Semen Myristicae, Herba Pelargonii Graveolentis, Fructus Foeniculi, Fructus Tsaoko, Rhizoma Kaempferiae, old
Skin, Fructus Lycii, Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Codonopsis, black pepper, Rhizoma Zingiberis are sent in squeezer and squeeze, and take out feed liquid；
(3) slag charge is sent in squeezer again squeeze, take out feed liquid；
(4) feed liquid step (2) and (3) obtained and edible salt, scallion oil mix and blend
Uniformly, product is obtained.
The invention have the advantage that this sauce, by using natural material to prepare, improves seasoning
The mouthfeel of product, and easy to use, it is adaptable to plurality of dishes.
Detailed description of the invention
Below embodiments of the invention are described in detail, so that advantages and features of the invention
Can be easier to be readily appreciated by one skilled in the art, thus protection scope of the present invention is made more
Explicit defines.
Embodiment 1
A kind of sauce, is prepared from by following raw material:
A kind of sauce, is prepared from by following raw material:
Embodiment 3
A kind of sauce, is prepared from by following raw material:
The preparation method of above-mentioned sauce, comprises the following steps:
(1) above-mentioned each component raw material is prepared；
(2) by Pericarpium Zanthoxyli, anise, Semen Myristicae, Herba Pelargonii Graveolentis, Fructus Foeniculi, Fructus Tsaoko, Rhizoma Kaempferiae, old
Skin, Fructus Lycii, Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Codonopsis, black pepper, Rhizoma Zingiberis are sent in squeezer and squeeze, and take out feed liquid；
(3) slag charge is sent in squeezer again squeeze, take out feed liquid；
(4) feed liquid step (2) and (3) obtained and edible salt, scallion oil mix and blend
Uniformly, product is obtained.
Should be understood that this embodiment is merely to illustrate the present invention rather than limits the scope of the present invention.
Furthermore, it is to be understood that after having read the content that the present invention lectures, those skilled in the art can
To make various changes or modifications the present invention, these equivalent form of values fall within the appended power of the application equally
Within the protection domain that profit claim is limited.
Claims (3)
1. a sauce, it is characterised in that be prepared from by following raw material:
Sauce the most according to claim 1, it is characterised in that by following raw material system
For forming:
3. the method preparing sauce according to claim 1 and 2, it is characterised in that include
Following steps:
(1) above-mentioned each component raw material is prepared；
(2) by Pericarpium Zanthoxyli, anise, Semen Myristicae, Herba Pelargonii Graveolentis, Fructus Foeniculi, Fructus Tsaoko, Rhizoma Kaempferiae, old
Skin, Fructus Lycii, Cortex cinnamomi japonici (Ramulus Cinnamomi), Radix Codonopsis, black pepper, Rhizoma Zingiberis are sent in squeezer and squeeze, and take out feed liquid；
(3) slag charge is sent in squeezer again squeeze, take out feed liquid；
(4) feed liquid step (2) and (3) obtained and edible salt, scallion oil mix and blend
Uniformly, product is obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610368697.7A CN105995891A (en) | 2016-05-27 | 2016-05-27 | Sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610368697.7A CN105995891A (en) | 2016-05-27 | 2016-05-27 | Sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105995891A true CN105995891A (en) | 2016-10-12 |
Family
ID=57091276
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610368697.7A Pending CN105995891A (en) | 2016-05-27 | 2016-05-27 | Sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105995891A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1062829A (en) * | 1990-12-28 | 1992-07-22 | 丁寿章 | Method for preparing health seasoning liquid |
| CN1419853A (en) * | 2001-11-17 | 2003-05-28 | 陈基才 | Formulation and production process for herbal fragrance tonic sauce |
| CN101683137A (en) * | 2009-07-30 | 2010-03-31 | 辛保山 | Seasoning with mellow meat-savor and rich nutrients |
| CN103099165A (en) * | 2011-11-11 | 2013-05-15 | 沈阳创达技术交易市场有限公司 | Seasoning |
| CN103229976A (en) * | 2013-05-06 | 2013-08-07 | 贾磊 | Seasoning |
-
2016
- 2016-05-27 CN CN201610368697.7A patent/CN105995891A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1062829A (en) * | 1990-12-28 | 1992-07-22 | 丁寿章 | Method for preparing health seasoning liquid |
| CN1419853A (en) * | 2001-11-17 | 2003-05-28 | 陈基才 | Formulation and production process for herbal fragrance tonic sauce |
| CN101683137A (en) * | 2009-07-30 | 2010-03-31 | 辛保山 | Seasoning with mellow meat-savor and rich nutrients |
| CN103099165A (en) * | 2011-11-11 | 2013-05-15 | 沈阳创达技术交易市场有限公司 | Seasoning |
| CN103229976A (en) * | 2013-05-06 | 2013-08-07 | 贾磊 | Seasoning |
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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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161012 |
|
| WD01 | Invention patent application deemed withdrawn after publication |