CN108835609A - A kind of coarse grain sauce - Google Patents
A kind of coarse grain sauce Download PDFInfo
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- CN108835609A CN108835609A CN201810946224.XA CN201810946224A CN108835609A CN 108835609 A CN108835609 A CN 108835609A CN 201810946224 A CN201810946224 A CN 201810946224A CN 108835609 A CN108835609 A CN 108835609A
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- sauce
- spare
- cake
- coarse grain
- water
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- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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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
The present invention relates to a kind of coarse grain sauces, belong to food processing technology field.It includes following raw material food materials：5~15kg of sauce cake, 1~2kg of salt, 5~15kg of water；Its production method includes the following steps：(1) sauce cake is clapped broken spare；(2) spare sauce cake, water, salt are mixed, slurry then is made with pulper；(3) by slurry sealing altar, it is placed in ventilation, shady place, 60~90 days are coarse grain sauce.Unique flavor of the present invention, full of nutrition, delicate mouthfeel is smooth, good taste is not mixed and disorderly, aromatic flavour, palatability are fabulous, and its production process is simple, is easily mastered.
Description
Technical field
The present invention relates to a kind of coarse grain sauces, belong to food processing technology field.
Background technique
Currently, common sauce be using wheat flour as primary raw material, using the paste flavouring that salt and water are process as auxiliary material,
It has long history originating from China.Such sauce is with single nutrient component, mouthfeel is dull, flavor concentration is lower, palatability compared with
Difference.
Summary of the invention
In order to overcome the deficiencies in the prior art, the purpose of the present invention is to provide a kind of unique flavor, nutrition are rich
Coarse grain sauce rich, delicate mouthfeel is smooth, good taste is not mixed and disorderly, aromatic flavour, palatability are fabulous.
To achieve the goals above, the present invention uses following technical scheme：A kind of coarse grain sauce, including following raw material food materials：
5~15kg of sauce cake, 1~2kg of salt, 5~15kg of water；Wherein, the sauce cake presses 1 by negative corn, soya bean, oat：2~3：1~2
Ratio is made.
In above-mentioned technical proposal, it is preferable that the sauce cake is 10kg, salt 1.5kg, water 10kg；Wherein, the sauce cake
1 is pressed by negative corn, soya bean, oat：2.5：1.5 ratio is made.
It preferably, further include following raw material food materials in above-mentioned technical proposal：15~25kg of capsicum, 5~15kg of garlic, ginger
100~300g, 50~150g of Chinese prickly ash, 100~250g of wine.
In above-mentioned technical proposal, optimally, the capsicum is 20kg, garlic 10kg, ginger 200g, Chinese prickly ash 100g, wine 175g.
In above-mentioned technical proposal, the production method of the sauce cake is：Select that fresh, hardness is moderate, the green shell of full grains
Corn after peelling off green shell, boils water corn to be put into boiled water and is cooked, pull cooked corn out, drained, and niblet is shelled
It is put into be placed under the sun to dry in clean, breezy sieve after lower and negative corn is made；It removes the peel, is milled after negative corn is fried
It is spare；Soya bean is fried, is removed the peel, is milled spare；Oat is fried, is milled spare；By above-mentioned three kinds of spare powders according to the ratio into
Row ingredient is stirred evenly with suitable water, is rubbed to its high resilience and toughness, then divide, be compacted into weight be 200~
250g, the flat flour cake with a thickness of 10~20mm, then by flour cake spontaneous fermentation 20~30 days, sauce cake.
When raw material food materials of the invention are sauce cake, salt and water, production method includes the following steps：
(1) sauce cake is clapped broken spare；
(2) spare sauce cake, water, salt are mixed, slurry then is made with pulper；
(3) by slurry sealing altar, it is placed in ventilation, shady place, 60~90 days are coarse grain sauce.
When raw material food materials of the invention are sauce cake, salt, water, capsicum, garlic, ginger, Chinese prickly ash and wine, production method includes
Following steps：
(1) bat of sauce cake is broken, it is spare；
(2) capsicum is cleaned and cuts into chunks, garlic, ginger are removed the peel, it is spare；
(3) by spare sauce cake, standby capsicum, garlic and ginger and Chinese prickly ash, water, salt are mixed, and slurry is made with pulper
Then wine is added in slurry and is stirred into mixed slurry by material；
(4) mixed slurry is sealed into altar, is placed in ventilation, shady place, 60~90 days are coarse grain sauce.
Preferably, it in the production method of the sauce cake, is covered using folium artemisiae argyi when flour cake spontaneous fermentation.
It is covered when flour cake spontaneous fermentation of the present invention using folium artemisiae argyi, keeps the heating of its fermentation temperature moderate, and after fermentation
Flour cake fragrance is unique.
Compared with prior art, the present invention is by adopting the above-described technical solution, have following
Beneficial effect：
Unique flavor of the present invention, full of nutrition, delicate mouthfeel is smooth, good taste is delicious and not mixed and disorderly, aromatic flavour, suitable
Mouth property is fabulous, and its production process is simple, is easily mastered.
Specific embodiment
The present invention is further illustrated combined with specific embodiments below：
Embodiment 1
A kind of coarse grain sauce, including following raw material food materials：Sauce cake 5kg, salt 2kg, water 15kg；Its production method includes following step
Suddenly：
(1) sauce cake is clapped broken spare；
(2) spare sauce cake, water, salt are mixed, slurry then is made with pulper；
(3) by slurry sealing altar, it is placed in ventilation, shady place, 60 days are coarse grain sauce.
Sauce cake described in the present embodiment presses 1 by negative corn, soya bean, oat：2：1 ratio is made, production method
For：It selects that fresh, hardness is moderate, the green zea mays tunicata of full grains, after peelling off green shell, boils water corn to be put into boiled water and boil
It is ripe, pull cooked corn out, it is drained, it is put into clean, breezy sieve and is placed under the sun after niblet is peeled
It dries and negative corn is made；It removes the peel, is milled spare after negative corn is fried；Soya bean is fried, is removed the peel, is milled spare；Oat is fried
It is ripe, it is milled spare；Above-mentioned three kinds of spare powders are subjected to ingredient according to the ratio, stirred evenly with suitable water, rub it is rich to its
Elasticity and toughness, then dividing, being compacted into weight is 200g, the flat flour cake with a thickness of 10mm, and flour cake is then placed in appearance
In device, with folium artemisiae argyi cover spontaneous fermentation 20 days, sauce cake.
Embodiment 2
A kind of coarse grain sauce, including following raw material food materials：Sauce cake 10kg, salt 1.5kg, water 10kg；Its production method include with
Lower step：
(1) sauce cake is clapped broken spare；
(2) spare sauce cake, water, salt are mixed, slurry then is made with pulper；
(3) by slurry sealing altar, it is placed in ventilation, shady place, 75 days are coarse grain sauce.
Sauce cake described in the present embodiment presses 1 by negative corn, soya bean, oat：2.5：1.5 ratio is made；It makes
Method is：Select that fresh, hardness is moderate, the green zea mays tunicata of full grains boils water and corn is put into boiled water after peelling off green shell
It is cooked, pull cooked corn out, it is drained, it is put into after niblet is peeled in clean, breezy sieve and is placed in sun bottom
Under dry negative corn be made；It removes the peel, is milled spare after negative corn is fried；Soya bean is fried, is removed the peel, is milled spare；By oat
It fries, is milled spare；Above-mentioned three kinds of spare powders are subjected to ingredient according to the ratio, stirred evenly, rubbed to its richness with suitable water
Flexible and toughness, then dividing, being compacted into weight is 225g, the flat flour cake with a thickness of 15mm, is then placed in flour cake
In sealing container, covered using folium artemisiae argyi, spontaneous fermentation 25 days, sauce cake.
Embodiment 3
A kind of coarse grain sauce, including following raw material food materials：Sauce cake 15kg, salt 1kg, water 5kg；Its production method includes following step
Suddenly：
(1) sauce cake is clapped broken spare；
(2) spare sauce cake, water, salt are mixed, slurry then is made with pulper；
(3) by slurry sealing altar, it is placed in ventilation, shady place, 60~90 days are coarse grain sauce.Wherein, the sauce cake is by negative beautiful
Rice, soya bean, oat press 1：2~3：1~2 ratio is made.
The production method of sauce cake described in the present embodiment is：Select that fresh, hardness is moderate, the green zea mays tunicata of full grains,
After peelling off green shell, boils water corn to be put into boiled water and be cooked, pull cooked corn out, it is drained, after niblet is peeled
It is put into be placed under the sun to dry in clean, breezy sieve and negative corn is made；It removes the peel, is milled standby after negative corn is fried
With；Soya bean is fried, is removed the peel, is milled spare；Oat is fried, is milled spare；Above-mentioned three kinds of spare powders are carried out according to the ratio
Ingredient is stirred evenly with suitable water, is rubbed to its high resilience and toughness, and then dividing, being compacted into weight is 250g, thickness
For the flat flour cake of 20mm, then flour cake is placed in sealing container, is covered using folium artemisiae argyi, spontaneous fermentation 30 days, i.e.,
At sauce cake.
Embodiment 4
A kind of coarse grain sauce, including following raw material food materials：Sauce cake 5kg, salt 2kg, water 15kg, capsicum 15kg, garlic 15kg, ginger
100g, Chinese prickly ash 150g, wine 100g；Its production method includes the following steps：
(1) bat of sauce cake is broken, it is spare；
(2) capsicum is cleaned and cuts into chunks, garlic, ginger are removed the peel, it is spare；
(3) by spare sauce cake, standby capsicum, garlic and ginger and Chinese prickly ash, water, salt are mixed, and slurry is made with pulper
Then wine is added in slurry and is stirred into mixed slurry by material；
(4) mixed slurry is sealed into altar, is placed in ventilation, shady place, 90 days are coarse grain sauce.
In the present embodiment, can by rape oil replace wine carry out using.
Sauce cake described in the present embodiment presses 1 by negative corn, soya bean, oat：3：2 ratio is made, production method
For：It selects that fresh, hardness is moderate, the green zea mays tunicata of full grains, after peelling off green shell, boils water corn to be put into boiled water and boil
It is ripe, pull cooked corn out, it is drained, it is put into clean, breezy sieve and is placed under the sun after niblet is peeled
It dries and negative corn is made；It removes the peel, is milled spare after negative corn is fried；Soya bean is fried, is removed the peel, is milled spare；Oat is fried
It is ripe, it is milled spare；Above-mentioned three kinds of spare powders are subjected to ingredient according to the ratio, stirred evenly with suitable water, rub it is rich to its
Elasticity and toughness, then dividing, being compacted into weight is 200g, the flat flour cake with a thickness of 20mm, is then placed in flour cake close
Seal container in, using folium artemisiae argyi carry out covering spontaneous fermentation 30 days, sauce cake.
Embodiment 5
A kind of coarse grain sauce, including following raw material food materials：Sauce cake is 10kg, salt 1.5kg, water 10kg, capsicum 20kg,
Garlic 10kg, ginger 200g, Chinese prickly ash 100g, wine 175g；Its production method includes the following steps：
(1) bat of sauce cake is broken, it is spare；
(2) capsicum is cleaned and cuts into chunks, garlic, ginger are removed the peel, it is spare；
(3) by spare sauce cake, standby capsicum, garlic and ginger and Chinese prickly ash, water, salt are mixed, and slurry is made with pulper
Then wine is added in slurry and is stirred into mixed slurry by material；
(4) mixed slurry is sealed into altar, is placed in ventilation, shady place, 60~90 days are coarse grain sauce.
In the present embodiment, can by rape oil replace wine carry out using.
In the present embodiment, the sauce cake presses 1 by negative corn, soya bean, oat：2.5：1.5 ratio is made；It makes
Method is：Select that fresh, hardness is moderate, the green zea mays tunicata of full grains boils water and corn is put into boiled water after peelling off green shell
It is cooked, pull cooked corn out, it is drained, it is put into after niblet is peeled in clean, breezy sieve and is placed in sun bottom
Under dry negative corn be made；It removes the peel, is milled spare after negative corn is fried；Soya bean is fried, is removed the peel, is milled spare；By oat
It fries, is milled spare；Above-mentioned three kinds of spare powders are subjected to ingredient according to the ratio, stirred evenly, rubbed to its richness with suitable water
Flexible and toughness, then dividing, being compacted into weight is 225g, the flat flour cake with a thickness of 15mm, is then placed in flour cake
In container, using folium artemisiae argyi cover spontaneous fermentation 25 days, sauce cake.
Embodiment 6
A kind of coarse grain sauce, including following raw material food materials：Sauce cake 15kg, salt 2kg, water 5kg, capsicum 25kg, garlic 5kg, ginger
300g, Chinese prickly ash 50g, wine 250g；Its production method includes the following steps：
(1) bat of sauce cake is broken, it is spare；
(2) capsicum is cleaned and cuts into chunks, garlic, ginger are removed the peel, it is spare；
(3) by spare sauce cake, standby capsicum, garlic and ginger and Chinese prickly ash, water, salt are mixed, and slurry is made with pulper
Then wine is added in slurry and is stirred into mixed slurry by material；
(4) mixed slurry is sealed into altar, is placed in ventilation, shady place, 60 days are coarse grain sauce.
In the present embodiment, can by rape oil replace wine carry out using.
Originally be sauce cake described in embodiment by negative corn, soya bean, oat by 1：2：After 2 ratio system peels off green shell, boil water
Corn is put into boiled water and is cooked, pulls cooked corn out, it is drained, it is put into after niblet is peeled clean, breezy
It is placed under the sun to dry in sieve and negative corn is made；It removes the peel, is milled spare after negative corn is fried；Soya bean is fried, is removed the peel,
It is milled spare；Oat is fried, is milled spare；Above-mentioned three kinds of spare powders are subjected to ingredient according to the ratio, are stirred with suitable water
Uniformly, rubbing is to its high resilience and toughness, and then dividing, being compacted into weight is 250g, the flat flour cake with a thickness of 10mm,
Then by flour cake spontaneous fermentation 23 days, sauce cake.
Claims (8)
1. a kind of coarse grain sauce, which is characterized in that including following raw material food materials：5~15kg of sauce cake, 1~2kg of salt, 5~15kg of water；
Wherein, the sauce cake presses 1 by negative corn, soya bean, oat：2~3：1~2 ratio is made.
2. coarse grain sauce as described in claim 1, which is characterized in that the sauce cake is 10kg, salt 1.5kg, water 10kg；Its
In, the sauce cake presses 1 by negative corn, soya bean, oat：2.5：1.5 ratio is made.
3. coarse grain sauce as claimed in claim 1 or 2, which is characterized in that further include following raw material food materials：15~25kg of capsicum,
5~15kg of garlic, 100~300g of ginger, 50~150g of Chinese prickly ash, 100~250g of wine.
4. coarse grain sauce as claimed in claim 3, which is characterized in that the capsicum is 20kg, garlic 10kg, ginger 200g, Chinese prickly ash
100g, wine 175g.
5. coarse grain sauce as claimed in claim 1 or 2, which is characterized in that the production method of the sauce cake is：It selects fresh, hard
Moderate, full grains green zea mays tunicatas are spent, after peelling off green shell, boils water corn to be put into boiled water and is cooked, pull cooked jade out
Rice, it is drained, it is put into be placed under the sun to dry in clean, breezy sieve after niblet is peeled negative corn is made；
It removes the peel, is milled spare after negative corn is fried；Soya bean is fried, is removed the peel, is milled spare；Oat is fried, is milled spare；It will be upper
It states three kinds of spare powders and carries out ingredient according to the ratio, stirred evenly, rubbed to its high resilience and toughness with suitable water, then divided
Cutting, being compacted into weight is 200~250g, the flat flour cake with a thickness of 10~20mm, then by flour cake spontaneous fermentation 20~30
It, sauce cake.
6. a kind of method for making coarse grain sauce as claimed in claim 1 or 2, which is characterized in that include the following steps：
(1) sauce cake is clapped broken spare；
(2) spare sauce cake, water, salt are mixed, slurry then is made with pulper；
(3) by slurry sealing altar, it is placed in ventilation, shady place, 60~90 days are coarse grain sauce.
7. a kind of method for making coarse grain sauce as claimed in claim 3, which is characterized in that include the following steps：
(1) bat of sauce cake is broken, it is spare；
(2) capsicum is cleaned and cuts into chunks, garlic, ginger are removed the peel, it is spare；
(3) by spare sauce cake, standby capsicum, garlic and ginger and Chinese prickly ash, water, salt are mixed, and slurry are made with pulper, so
Wine is added in slurry afterwards and is stirred into mixed slurry；
(4) mixed slurry is sealed into altar, is placed in ventilation, shady place, 60~90 days are coarse grain sauce.
8. coarse grain sauce as claimed in claim 5, which is characterized in that in the production method of the sauce cake, when flour cake spontaneous fermentation
It is covered using folium artemisiae argyi.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810946224.XA CN108835609A (en) | 2018-08-20 | 2018-08-20 | A kind of coarse grain sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810946224.XA CN108835609A (en) | 2018-08-20 | 2018-08-20 | A kind of coarse grain sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108835609A true CN108835609A (en) | 2018-11-20 |
Family
ID=64188660
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810946224.XA Pending CN108835609A (en) | 2018-08-20 | 2018-08-20 | A kind of coarse grain sauce |
Country Status (1)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110810814A (en) * | 2019-11-23 | 2020-02-21 | 新疆西尔丹食品有限公司 | Oat diced capsicum and preparation method thereof |
| CN111955713A (en) * | 2020-08-03 | 2020-11-20 | 张海涛 | Ancient herbal coarse grain sauce and preparation method thereof |
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| KR20080065220A (en) * | 2007-01-08 | 2008-07-11 | 이정순 | The commeracial process of garlic (including whole edible part) soybean sauce |
| US8158180B2 (en) * | 2007-12-17 | 2012-04-17 | Symrise Gmbh & Co. Kg | Process for the preparation of a flavoring concentrate |
| CN102871103A (en) * | 2012-09-11 | 2013-01-16 | 吴光忠 | Local sauce and preparation process thereof |
| CN104397669A (en) * | 2014-11-21 | 2015-03-11 | 盘县金植园中药材种植农民专业合作社 | Thick chilli sauce and manufacturing method thereof |
-
2018
- 2018-08-20 CN CN201810946224.XA patent/CN108835609A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20080065220A (en) * | 2007-01-08 | 2008-07-11 | 이정순 | The commeracial process of garlic (including whole edible part) soybean sauce |
| US8158180B2 (en) * | 2007-12-17 | 2012-04-17 | Symrise Gmbh & Co. Kg | Process for the preparation of a flavoring concentrate |
| CN102871103A (en) * | 2012-09-11 | 2013-01-16 | 吴光忠 | Local sauce and preparation process thereof |
| CN104397669A (en) * | 2014-11-21 | 2015-03-11 | 盘县金植园中药材种植农民专业合作社 | Thick chilli sauce and manufacturing method thereof |
Non-Patent Citations (1)
| Title |
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| 谭属琼等: "新型燕麦花生酱的研制", 《中国调味品》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110810814A (en) * | 2019-11-23 | 2020-02-21 | 新疆西尔丹食品有限公司 | Oat diced capsicum and preparation method thereof |
| CN111955713A (en) * | 2020-08-03 | 2020-11-20 | 张海涛 | Ancient herbal coarse grain sauce and preparation method thereof |
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Application publication date: 20181120 |