CN107495296A - A Shihuomusi sauce - Google Patents
A Shihuomusi sauce Download PDFInfo
- Publication number
- CN107495296A CN107495296A CN201710552081.XA CN201710552081A CN107495296A CN 107495296 A CN107495296 A CN 107495296A CN 201710552081 A CN201710552081 A CN 201710552081A CN 107495296 A CN107495296 A CN 107495296A
- Authority
- CN
- China
- Prior art keywords
- parts
- sauce
- shihuomusi
- degrees celsius
- pimiento
- 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
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
- A23L27/66—Use of milk products or milk derivatives in the preparation of dressings
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/10—Peanut butter
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- 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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A kind of A Shihuomusi sauce, including the parts by weight of following raw material and raw material：3 parts~8 parts of sesame paste, 1 part~2 parts of lemon, 1 part~3 parts of pimiento, 1 part~3 parts of garlic, 0.3 part~0.8 part of cumin, 0.3 part~0.8 part of pepper, 1 part~2 parts of Yoghourt, 4 parts~6 parts of chick-pea.A Shihuomusi sauce mouthfeel provided by the invention is aromatic, is adapted to dip in the wheaten food for eating various pancakes or Bread and Pastries, is not only a kind of cuisines that Islamic people likes, also deep to be liked by other consumers in general.A kind of new A Shihuomusi sauce that the cooking culture that the present invention is combined with Chinese people from Hui ethnic group is developed, also relatively it is adapted to Palestine and Israelis to eat.
Description
Technical field：
The present invention relates to sauce field of food, more particularly to a kind of A Shihuomusi sauce.
Background technology：
Huo Musi sauce is on Palestine and Israelis's dining table " regular guest ", and Huo Musi sauce taste giving off a strong fragrances can dip in food cake
Son and bread etc., many businessmans constantly update to meet the taste bud demand of different consumers and research and develop cuisines, also continuous
Introduce and improve external cuisines, thus Huo Musi sauce also have it is yet-to-be developed.
The content of the invention：
In view of this, it is necessary to which a kind of Hui ethnic group of the combination China human diet A Shihuomusi sauce of culture is provided.
A kind of A Shihuomusi sauce, including the parts by weight of following raw material and raw material：3 parts~8 parts of sesame paste, lemon 1 part~2
Part, 1 part~3 parts of pimiento, 1 part~3 parts of garlic, 0.3 part~0.8 part of cumin, 0.3 part~0.8 part of pepper, Yoghourt 1 part~2
Part, 4 parts~6 parts of chick-pea.
Preferably, the preferable parts by weight of raw materials of A Shihuomusi sauce is：5 parts of sesame paste, 1 part of lemon, 2 parts of pimiento,
2 parts of garlic, 0.5 part of cumin, 0.5 part of pepper, 1 part of Yoghourt, 5 parts of chick-pea.
Preferably, the preparation process of A Shihuomusi sauce is：Chick-pea, cumin, pimiento and pepper are smashed and sesame
Sauce mixes, and then plus water is mixed into pasty state and forms sauce base-material, then pours into vegetable oil into frying pot, it is Celsius to be heated to 140
Degree~160 degrees Celsius, sauce base-material is poured into pot and boiled 10 minutes~15 minutes, is then got out, be cooled to 15 degrees Celsius~
25 degrees Celsius, add Yoghourt, lemon juice stirs, filling, cooling.
Embodiment：
The invention provides the embodiment of three kinds of A Shihuomusi sauce.
Embodiment one, A Shihuomusi sauce are obtained by following frying step：
Chick-pea 4kg, cumin 0.3kg, pimiento 1kg and pepper 0.3kg are smashed and mixed with sesame paste 3kg, Ran Houjia
Water is mixed into pasty state and forms sauce base-material, then pours into vegetable oil into frying pot, is heated to 140 degrees Celsius~160 degrees Celsius,
Sauce base-material is poured into pot and boiled 10 minutes~15 minutes, is then got out, is cooled to 15 degrees Celsius~25 degrees Celsius, adds acid
The lemon juice that milk 1kg and 1kg lemon squeezes out stirs, filling, cooling.
Embodiment two, A Shihuomusi sauce are obtained by following frying step：
Chick-pea 6kg, cumin 0.8kg, pimiento 3kg and pepper 0.8kg are smashed and mixed with sesame paste 8kg, Ran Houjia
Water is mixed into pasty state and forms sauce base-material, then pours into vegetable oil into frying pot, is heated to 140 degrees Celsius~160 degrees Celsius,
Sauce base-material is poured into pot and boiled 10 minutes~15 minutes, is then got out, is cooled to 15 degrees Celsius~25 degrees Celsius, adds acid
The lemon juice that milk 2kg and 2kg lemon squeezes out stirs, filling, cooling.
Embodiment three, A Shihuomusi sauce are obtained by following frying step：
Chick-pea 5kg, cumin 0.5kg, pimiento 2kg and pepper 0.5kg are smashed and mixed with sesame paste 5kg, Ran Houjia
Water is mixed into pasty state and forms sauce base-material, then pours into vegetable oil into frying pot, is heated to 140 degrees Celsius~160 degrees Celsius,
Sauce base-material is poured into pot and boiled 10 minutes~15 minutes, is then got out, is cooled to 15 degrees Celsius~25 degrees Celsius, adds acid
The lemon juice that milk 1kg and 1kg lemon squeezes out stirs, filling, cooling.
A Shihuomusi sauce mouthfeel provided by the invention is aromatic, is adapted to dip in the wheaten food for eating various pancakes or Bread and Pastries, not only
It is a kind of cuisines that Islamic people likes, it is also deep to be liked by other consumers in general.The present invention is combined with Chinese people from Hui ethnic group
A kind of new A Shihuomusi sauce for developing of cooking culture, be also relatively adapted to Palestine and Israelis to eat.
Claims (3)
- A kind of 1. A Shihuomusi sauce, it is characterised in that：A Shihuomusi sauce bags include the parts by weight of following raw material and raw material：Sesame 3 parts~8 parts of sauce, 1 part~2 parts of lemon, 1 part~3 parts of pimiento, 1 part~3 parts of garlic, 0.3 part~0.8 part of cumin, pepper 0.3 Part~0.8 part, 1 part~2 parts of Yoghourt, 4 parts~6 parts of chick-pea.
- 2. A Shihuomusi sauce as claimed in claim 1, it is characterised in that：The preferable parts by weight of raw materials of A Shihuomusi sauce For：5 parts of sesame paste, 1 part of lemon, 2 parts of pimiento, 2 parts of garlic, 0.5 part of cumin, 0.5 part of pepper, 1 part of Yoghourt, 5 parts of chick-pea.
- 3. A Shihuomusi sauce as claimed in claim 1 or 2, it is characterised in that：The preparation process of A Shihuomusi sauce is：Will Chick-pea, cumin, pimiento and pepper are smashed to be mixed with sesame paste, and then plus water is mixed into pasty state and forms sauce base-material, then Vegetable oil is poured into frying pot, is heated to 140 degrees Celsius~160 degrees Celsius, sauce base-material is poured into pot and boiled 10 minutes ~15 minutes, then get out, be cooled to 15 degrees Celsius~25 degrees Celsius, add Yoghourt, lemon juice stirs, filling, cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710552081.XA CN107495296A (en) | 2017-07-07 | 2017-07-07 | A Shihuomusi sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710552081.XA CN107495296A (en) | 2017-07-07 | 2017-07-07 | A Shihuomusi sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107495296A true CN107495296A (en) | 2017-12-22 |
Family
ID=60679728
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710552081.XA Pending CN107495296A (en) | 2017-07-07 | 2017-07-07 | A Shihuomusi sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107495296A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815390A (en) * | 2014-03-17 | 2014-05-28 | 山东省农业科学院农产品研究所 | Sweet nutritional sesame sauce and preparation method thereof |
| CN105192595A (en) * | 2015-09-24 | 2015-12-30 | 新疆阿尔曼清真食品工业集团有限公司 | Composite chickpea puree product and making method thereof |
-
2017
- 2017-07-07 CN CN201710552081.XA patent/CN107495296A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815390A (en) * | 2014-03-17 | 2014-05-28 | 山东省农业科学院农产品研究所 | Sweet nutritional sesame sauce and preparation method thereof |
| CN105192595A (en) * | 2015-09-24 | 2015-12-30 | 新疆阿尔曼清真食品工业集团有限公司 | Composite chickpea puree product and making method thereof |
Non-Patent Citations (2)
| Title |
|---|
| LOVESTORY9: "中东美食hummus--霍姆斯酱", 《HTTPS://WWW.DOUGUO.COM/COOKBOOK/1411751.HTML》 * |
| 何东平 等: "《粮油食品》", 30 June 2014 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for 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: 20171222 |