CN1091914A - Soya sauce with northern flavour - Google Patents
Soya sauce with northern flavour Download PDFInfo
- Publication number
- CN1091914A CN1091914A CN93110143A CN93110143A CN1091914A CN 1091914 A CN1091914 A CN 1091914A CN 93110143 A CN93110143 A CN 93110143A CN 93110143 A CN93110143 A CN 93110143A CN 1091914 A CN1091914 A CN 1091914A
- Authority
- CN
- China
- Prior art keywords
- weight
- soya sauce
- pot
- northern
- flavour
- 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
Landscapes
- Beans For Foods Or Fodder (AREA)
- Seasonings (AREA)
Abstract
The invention belongs to a kind of foodstuff, particularly a kind of soya sauce with northern flavour.This soya sauce is to be main material with the saline taste soybean paste, is equipped with an amount of lean pork shredded meat, bright green onion, fresh ginger, bright garlic again, after frying with edible vegetable oil, and is equipped with an amount of condiment water and makes.Have salty and heavy, fragrant and oiliness, salty perfume (or spice) is suitable, appetizing characteristics, it is a kind of foodstuff with northern flavour, it is edible when having dinner not only to be suitable for family, restaurant, dining room people, it is edible when out on tours is had dinner also to be suitable for people, it can improve a poor appetite, and is easy to digest and assimilate, and is the foodstuff good merchantable brand that suits the taste of both old and young.
Description
The invention belongs to a kind of foodstuff, particularly a kind of soya sauce with northern flavour.
The soya sauce of selling in the market of making of soya bean has the soya sauce, pungent soya sauce, sweet taste soya sauce of saline taste etc., saline taste soybean paste wherein, and taste is single, does not satisfy the requirement of people to the foodstuff taste.
The purpose of this invention is to provide a kind of soya sauce with northern flavour, this local flavor soya sauce is salty, and salty perfume (or spice) is suitable and not heavy, fragrant and oiliness, and is tasty.
Soya sauce with northern flavour of the present invention is to be main material with the saline taste soybean paste, is equipped with lean pork shredded meat, bright green onion, fresh ginger, bright garlic again, after frying with edible vegetable oil, is equipped with an amount of condiment water again.
Soya sauce with northern flavour of the present invention, its raw material and proportioning (weight) are as follows:
1.00 parts of saline taste soybean pastes
0.15 part of lean pork shredded meat
0.01 part of bright green onion
0.02 part of fresh ginger
0.01 part of bright garlic
0.025 part of edible vegetable oil
0.005 part of monosodium glutamate
0.03 part in condiment water
Its preparation method: when edible vegetable oil is put into pot and is heated to 100 ℃, put into bright green onion silk, fresh ginger silk, lean pork shredded meat, stir frequently with spades, when treating that shredded pork fries, put into bright garlic silk and condiment water again, when reaching 100 ℃, temperature puts into salty soya sauce again, after 100 ℃ of temperature heat 5 minutes down, beans sauce etc. is put into pressure cooker again, stop heating when being heated to 125 ℃, treat to add monosodium glutamate when temperature is reduced to normal temperature, after stirring, pack in packaging bag or the glass preserving jar weigh back envelope or capping into.
The preparation of condiment water: with the cassia bark of the Chinese prickly ash of 0.005 part of weight, 0.0025 part of heavy cloves, 0.0025 part of weight, the cardamom of 0.0025 part of weight, pack in the gauze bag, put into the pot that fills 0.1 part of weight water, be heated to 100 ℃, heated 10 minutes, after the gauze bag taking-up of Chinese prickly ash, cloves, cassia bark, cardamom is housed, pot is continued heating, treat that the water in the pot is evaporated to when making the interior condiment water of pot reach 0.03 part of weight, stop heating, condiment water is taken out, standby to treat.
Used saline taste soybean paste can be selected the saline taste soybean paste of selling on the market for use, also can use soya bean to prepare saline taste soybean paste.
Soya sauce with northern flavour of the present invention, be to be raw material with saline taste soybean paste beans sauce, be equipped with lean pork shredded meat, bright green onion, bright garlic, after frying with edible vegetable oil, be equipped with an amount of condiment water again, have salty and not heavy, fragrant and oiliness, salty perfume (or spice) is suitable, appetizing characteristics are a kind of foodstuffs with northern flavour, and it is edible when having dinner not only to be suitable for family, restaurant, dining room people, it is edible when out on tours is had dinner also to be suitable for people, it can improve a poor appetite, and is easy to digest and assimilate, and is the foodstuff good merchantable brand that suits the taste of both old and young.
Further specify the present invention with embodiment below:
Embodiment: soya-bean oil 250 grams are put into pot, when being heated to 100 ℃, put into the bright green onion silk of 100 grams, 200 gram fresh ginger silks, 1500 gram lean pork shredded meats, stir frequently with slice, when treating that shredded pork fries, put into 100 bright garlic silks of gram and 300 gram condiment water again, when temperature reaches 100 ℃, put into the salty soya sauce of 10000 grams again, heated 5 minutes down for 100 ℃ in temperature, when beans sauce etc. is put into pressure cooker again and is heated to 125 ℃, stop heating, treat to add when temperature is reduced to normal temperature 50 gram monosodium glutamates, after stirring, promptly obtain the 12500 grams soya sauce with northern flavour of the present invention, in the packing of packing into dress or the glass preserving jar, weigh back envelope or capping.
The preparation of condiment water: with 50 gram Chinese prickly ashes, 25 gram cloves, 25 gram cassia barks, 25 gram cardamoms, pack in the gauze bag, put into the pot that fills 1000 gram water, be heated to 100 ℃, heated 5 minutes, and after the gauze bag that Chinese prickly ash, cloves, cassia bark, cardamom are housed is taken out, pot was continued heating, when treating that water in the pot is evaporated to remaining 300 grams of the condiment water that makes pot, stop heating.
Claims (2)
1, a kind of soya sauce with northern flavour is characterized in that, the raw material of this soya sauce and proportioning (weight) are as follows:
1.00 parts of saline taste soybean pastes
0.15 part of lean pork shredded meat
0.01 part of bright green onion
0.02 part of fresh ginger
0.025 part of edible vegetable oil
0.005 part of monosodium glutamate
0.03 part in condiment water
The preparation method of this soya sauce: when edible vegetable oil is put into pot and is heated to 100 ℃, put into bright green onion silk, fresh ginger silk, lean pork shredded meat, stir frequently with slice, when treating that shredded pork fries, put into bright garlic silk and condiment water again, when temperature reaches 100 ℃, put into saline taste soybean paste again, after 100 ℃ of temperature heat 5 minutes down, beans sauce etc. put into again stop heating when pressure cooker is heated to 125 ℃, treat to add monosodium glutamate when temperature is reduced to normal temperature, after stirring, pack in packaging bag or the glass preserving jar weigh back envelope or capping into.
2, soya sauce with northern flavour according to claim 1, the preparation that it is characterized in that its condiment water is: with the Chinese prickly ash of 0.005 part of weight, 0.0025 the cloves of part weight, 0.0025 the cassia bark of part weight, 0.0025 the cardamom of part weight, pack in the gauze bag, put into the pot that fills 0.1 part of weight water, be heated to 100 ℃, heated 10 minutes, Chinese prickly ash will be housed, cloves, cassia bark, after the gauze bag of cardamom takes out, pot is continued heating, treat that the water in the pot is evaporated to when making the interior condiment water of pot reach 0.03 part of weight, stop heating, condiment water is taken out, standby to treat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93110143A CN1091914A (en) | 1993-03-05 | 1993-03-05 | Soya sauce with northern flavour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93110143A CN1091914A (en) | 1993-03-05 | 1993-03-05 | Soya sauce with northern flavour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1091914A true CN1091914A (en) | 1994-09-14 |
Family
ID=4988048
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93110143A Pending CN1091914A (en) | 1993-03-05 | 1993-03-05 | Soya sauce with northern flavour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1091914A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1330257C (en) * | 2004-09-28 | 2007-08-08 | 湖南金健米业股份有限公司 | Convenient seasoner bag of powder and sauce in one bag and its preparation method |
| CN100405930C (en) * | 2006-09-21 | 2008-07-30 | 上海交通大学 | Production process of fresh legumen pea catsup |
| CN100405928C (en) * | 2006-09-21 | 2008-07-30 | 上海交通大学 | Fresh legumen peas sauce formulation |
| CN1985665B (en) * | 2006-12-21 | 2010-12-08 | 刘铁 | Sweet spicy meat jam and its making process |
| CN102028188A (en) * | 2010-11-26 | 2011-04-27 | 广东美味鲜调味食品有限公司 | Spring onion-fragrance soybean paste and production method thereof |
| CN105795450A (en) * | 2016-03-29 | 2016-07-27 | 济南秦朕食品科技有限公司 | Scallion chili sauce and making method thereof |
-
1993
- 1993-03-05 CN CN93110143A patent/CN1091914A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1330257C (en) * | 2004-09-28 | 2007-08-08 | 湖南金健米业股份有限公司 | Convenient seasoner bag of powder and sauce in one bag and its preparation method |
| CN100405930C (en) * | 2006-09-21 | 2008-07-30 | 上海交通大学 | Production process of fresh legumen pea catsup |
| CN100405928C (en) * | 2006-09-21 | 2008-07-30 | 上海交通大学 | Fresh legumen peas sauce formulation |
| CN1985665B (en) * | 2006-12-21 | 2010-12-08 | 刘铁 | Sweet spicy meat jam and its making process |
| CN102028188A (en) * | 2010-11-26 | 2011-04-27 | 广东美味鲜调味食品有限公司 | Spring onion-fragrance soybean paste and production method thereof |
| CN105795450A (en) * | 2016-03-29 | 2016-07-27 | 济南秦朕食品科技有限公司 | Scallion chili sauce and making method thereof |
| CN105795450B (en) * | 2016-03-29 | 2018-10-16 | 济南秦朕食品科技有限公司 | A kind of chive thick chilli sauce and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102630959B (en) | Formula and processing technology of red-cooked pork flavoring bag | |
| CN105433342A (en) | Seasoning packet and production method thereof | |
| CN107549670B (en) | Convenient instant beef with tilted feet and preparation method thereof | |
| CN103948014A (en) | Method for producing sauce packet for braised noodles containing mushroom | |
| KR20220017224A (en) | Salmon gimbap and manufacturing method for the same | |
| CN112273635A (en) | Smoked and roasted sauce and preparation method thereof | |
| CN114514994A (en) | Composite hot pepper hotpot condiment and preparation method thereof | |
| CN1091914A (en) | Soya sauce with northern flavour | |
| KR100534242B1 (en) | Instant octopus panbroil sauce and method for manufacturing of the same | |
| CN1061834C (en) | Sausage and biscuits food contg. vegetables as main material | |
| KR101893893B1 (en) | Method of cooking broth for boiled meat slices rice soup | |
| CN1033066C (en) | Canned upper part leg of pork and its producing process | |
| KR20000014158A (en) | Sauce for rice hash | |
| KR101846435B1 (en) | Manufacturing method of ready to heat steamed galbi, ready to heat steamed galbi using the same and ready to cook steamed galbi | |
| CN1208578A (en) | Method for making cooked beef | |
| KR102218976B1 (en) | Manufacturing method for sausage and sausage manufactured by the same | |
| KR20150042129A (en) | Method of manufacturing slices of boiled and seasoning Boneless Chicken Feet in the way of direct roasting and it made thereby | |
| CN112998234A (en) | Health-preserving hotpot condiment and preparation method thereof | |
| KR0130150B1 (en) | Preparation process for instant foods using chichen's feet or gizzaard | |
| KR100210056B1 (en) | Spice for bean sprout soup | |
| CN1176073A (en) | Squid roasting method | |
| CN112293712A (en) | Odd taste hotpot condiment and preparation method thereof | |
| CN112167607A (en) | Compound mildew bean dreg sauce and preparation method thereof | |
| CN1669471A (en) | Delicious pungency crisp chilli and production method thereof | |
| KR102470700B1 (en) | Method for making galbi-tang |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |