CN107440071A - Iron pan matelote sauce and preparation method thereof - Google Patents
Iron pan matelote sauce and preparation method thereof Download PDFInfo
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- CN107440071A CN107440071A CN201710623326.3A CN201710623326A CN107440071A CN 107440071 A CN107440071 A CN 107440071A CN 201710623326 A CN201710623326 A CN 201710623326A CN 107440071 A CN107440071 A CN 107440071A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 123
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 title claims abstract description 28
- 229910052742 iron Inorganic materials 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000004615 ingredient Substances 0.000 claims abstract description 31
- 239000000796 flavoring agent Substances 0.000 claims abstract description 13
- 235000019634 flavors Nutrition 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 11
- 240000008574 Capsicum frutescens Species 0.000 claims description 31
- 239000003921 oil Substances 0.000 claims description 18
- 235000019198 oils Nutrition 0.000 claims description 18
- 240000002234 Allium sativum Species 0.000 claims description 13
- 244000061520 Angelica archangelica Species 0.000 claims description 13
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 13
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 13
- 240000006927 Foeniculum vulgare Species 0.000 claims description 13
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 13
- 244000068988 Glycine max Species 0.000 claims description 13
- 235000010469 Glycine max Nutrition 0.000 claims description 13
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 13
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 13
- 235000004611 garlic Nutrition 0.000 claims description 13
- 239000001702 nutmeg Substances 0.000 claims description 13
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 12
- 244000105624 Arachis hypogaea Species 0.000 claims description 12
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 12
- 235000018262 Arachis monticola Nutrition 0.000 claims description 12
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 12
- 235000010749 Vicia faba Nutrition 0.000 claims description 12
- 240000006677 Vicia faba Species 0.000 claims description 12
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 12
- 235000020232 peanut Nutrition 0.000 claims description 12
- 239000011435 rock Substances 0.000 claims description 12
- 235000012424 soybean oil Nutrition 0.000 claims description 12
- 239000003549 soybean oil Substances 0.000 claims description 12
- 244000223014 Syzygium aromaticum Species 0.000 claims description 11
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 6
- 240000004760 Pimpinella anisum Species 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 244000270834 Myristica fragrans Species 0.000 claims description 5
- 240000004160 Capsicum annuum Species 0.000 claims 8
- 244000000231 Sesamum indicum Species 0.000 claims 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 210000002784 stomach Anatomy 0.000 abstract description 9
- 241000251468 Actinopterygii Species 0.000 abstract description 8
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 235000021189 garnishes Nutrition 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000013547 stew Nutrition 0.000 abstract description 2
- 235000012976 tarts Nutrition 0.000 abstract description 2
- 239000013589 supplement Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 10
- 241000207961 Sesamum Species 0.000 description 9
- 241000498779 Myristica Species 0.000 description 8
- 235000013305 food Nutrition 0.000 description 4
- 210000000952 spleen Anatomy 0.000 description 4
- 241000825107 Hierochloe Species 0.000 description 3
- 235000015466 Hierochloe odorata Nutrition 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 241000404030 Anacyclus clavatus Species 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 208000012895 Gastric disease Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 230000008673 vomiting Effects 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
- 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
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The present invention provides a kind of iron pan matelote sauce and preparation method thereof, and its sauce is made up of a variety of major ingredients, auxiliary material and flavoring ingredients.The sauce sauce aromatic flavour of the present invention, drives away the fishy smell of fish, tarts up, and the various garnishes for making to stew can be uniformly tasty, and aftertaste is long, stomach invigorating cold dispelling, and the old and the young are preferably tasted, and various nutrition are fully absorbed beneficial to human body, supplements the calcareous composition that needed by human body is wanted in time.Flavoring ingredients play a part of driving flavor and enhancing flavor, qi-regulating stomach invigorating, middle benefit gas dispel cold.Also very simple is easy to learn for its preparation method, is easy to marketing.
Description
Technical field
The present invention relates to flavouring, particularly a kind of iron pan matelote sauce and preparation method thereof.
Background technology
At present, the flesh of fish is nutritious, delicious flavour, is dish on table that people like very much, but the flesh of fish thus have fishy smell very
Hardly possible is removed, and the delicious of the flesh of fish is also easily covered in removal process, moreover, the flesh of fish cooked using existing condiment can only maximum journey
Degree meets delicious requirement, without other functions, does not meet modern tonic demand.
The content of the invention
The invention aims to provide it is a kind of effectively remove fish smell, tasty uniform iron pan matelote sauce and its
Preparation method, not only keep the delicious of the flesh of fish, and qi-regulating stomach invigorating, middle benefit gas dispel cold.
The technical scheme is that：
A kind of iron pan matelote sauce, it is characterised in that：It is made up of major ingredient, auxiliary material and flavoring ingredients；The major ingredient is by weight
Including 2900 ~ 3100 parts of chilli oil thick broad-bean sauce, black imperial 900 ~ 1100 parts of sauce, 1900 ~ 2100 parts of soya sauce, Guilin thick chilli sauce 578 ~
778 parts, 578 ~ 778 parts of chilli garlic sauce, fragrant 1900 ~ 2100 parts of its sauce, 900 ~ 1100 parts of farmers''s salty sauce, bold girls' sauce 396 ~ 596
Part；The auxiliary material by weight include 7000 ~ 9000 parts of soybean oil, 900 ~ 1100 parts of porkburger, ripe peanut powder 900 ~
1100 parts, 150 ~ 350 parts of ripe sesame, 100 ~ 200 parts of rock sugar；The flavoring ingredients by weight include 10~30 parts of spiceleaf,
Anistree 15~25 parts, 10~20 parts of cassia bark, in vain 10~20 parts of button, 5~15 parts of dried orange peel, 5~15 parts of radix glycyrrhizae, nutmeg 5~15
Part, 10~20 parts of galingal, 5~15 parts of fennel, 5~15 parts of cloves, 5~15 parts of tsaoko, 10~20 parts of rhizoma zingiberis, root of Dahurain angelica piece 5~15
Part.
Above-mentioned iron pan matelote sauce, the major ingredient include 3000 parts of chilli oil thick broad-bean sauce, black imperial sauce 1000 by weight
It is part, 2000 parts of soya sauce, 678 parts of Guilin thick chilli sauce, 678 parts of chilli garlic sauce, fragrant 2000 parts of its sauce, 1000 parts of farmers''s salty sauce, peppery
496 parts of younger sister's sauce；The auxiliary material by weight include 8000 parts of soybean oil, 1000 parts of porkburger, 1000 parts of ripe peanut powder,
Ripe 250 parts of sesame, 100 parts of rock sugar；The flavoring ingredients include by weight 20 parts of spiceleaf, anistree 20 parts, 15 parts of cassia bark,
White 15 parts of button, 10 parts of dried orange peel, 10 parts of radix glycyrrhizae, 10 parts of nutmeg, 15 parts of galingal, 10 parts of fennel, 10 parts of cloves, 10 parts of tsaoko, rhizoma zingiberis
15 parts, 10 parts of root of Dahurain angelica piece.
A kind of preparation method of iron pan matelote sauce as described above, it is characterised in that comprise the following steps：
1. each Ingredient Amount described in claim 1 is first according to by soybean oil tripping in pot, when burning to 120 DEG C, tripping in porkburger
Fry；
2. again by several major ingredients：Chilli oil thick broad-bean sauce, black imperial sauce, soya sauce, Guilin thick chilli sauce, chilli garlic sauce, its fragrant sauce, farmers' are big
Sauce, bold girls' sauce are mixed in tripping in oil, are endured 30 minutes slowly for oily 85-95 DEG C to temperature with small fire, go out strong paste flavor taste；
3. the last ripe peanut of tripping in is broken, ripe sesame, rock sugar, also season：Spiceleaf, anise, cassia bark, buckle in vain, dried orange peel, radix glycyrrhizae,
Nutmeg, galingal, fennel, cloves, tsaoko, rhizoma zingiberis, root of Dahurain angelica piece, 85-95 DEG C of small fire are endured 15 minutes slowly.
The beneficial effects of the invention are as follows：
1st, sauce sauce aromatic flavour of the invention, drives away the fishy smell of fish, tarts up, the various garnishes for making to stew can uniformly enter
Taste, aftertaste is long, stomach invigorating cold dispelling, and the old and the young are preferably tasted, and various nutrition are fully absorbed beneficial to human body, and supplementing needed by human body in time will
Calcareous composition.
2nd, flavoring ingredients play a part of drive flavor and enhancing flavor, qi-regulating stomach invigorating, middle benefit gas dispel cold, wherein, spiceleaf have middle benefit gas promoting the circulation of qi,
Relieve pain cold dispelling, except cold stomach invigorating the effect of, in cook food what addition spiceleaf, both can guarantee that the fragrant atmosphere of food, and can plays
The effect dispeled cold；Anise has the effect of middle benefit gas qi-regulating, stomach invigorating dispelling cold；Cassia bark has the function that warming spleen and stomach, removing internal cold；White button is not
Peculiar smell can be only removed, flavouring is pungent, also has the function that qi-regulating, helps digestion, preventing or arresting vomiting；Dried orange peel has the effect of invigorating the spleen, qi-regulating；Radix glycyrrhizae has
Invigorate the spleen and benefit qi, grow the effect of cough moistening lung；Nutmeg removes peculiar smell, increases pungent perfume (or spice), promoting the circulation of qi helps digestion；There is galingal pungent scattered temperature to lead to, eliminating cold to stop pain
The effect of；It is fennel acrid flavour, warm-natured, there is the effect of eliminating cold to stop pain, relieving the gastric disorder and regulating vital energy；Cloves has that middle benefit gas drop is inverse, tonifies the kidney and support yang
Effect；Tsaoko has special strong pungent fragrance, can remove stink smell, improve a poor appetite；Rhizoma zingiberis have warming spleen and stomach for dispelling cold, Back to Yang Tongmai,
The effect of eliminating dampness dissolving phlegm, Wenfei of drink；Root of Dahurain angelica piece has the effect of expelling pathogenic wind from the body surface, eliminating cold to stop pain, dehumidifying sensible, detumescence and apocenosis.
Embodiment
Embodiment 1
The iron pan matelote sauce, is made up of major ingredient, auxiliary material and flavoring ingredients.Wherein, the major ingredient includes chilli oil by weight
Thick broad-bean sauce 2900g, the black imperial g of sauce 900, the g of soya sauce 1900, the g of Guilin thick chilli sauce 578, the g of chilli garlic sauce 578, its fragrant sauce 1900
G, the g of farmers''s salty sauce 900, the g of bold girls' sauce 396.The auxiliary material by weight include the g of soybean oil 7000, the g of porkburger 900,
The ripe g of peanut powder 900, the g of ripe sesame 150, the g of rock sugar 100.The flavoring ingredients include the g of spiceleaf 10, eight by weight
The g of angle 15, the g of cassia bark 10,10 g of white button, the g of dried orange peel 5, the g of radix glycyrrhizae 5, the g of nutmeg 5, the g of galingal 10, the g of fennel 5, fourth
5 g of perfume, the g of tsaoko 5, the g of rhizoma zingiberis 10, the g of root of Dahurain angelica piece 5.
In the present embodiment, chilli oil thick broad-bean sauce is from fixed star Food Co., Ltd of Meishan city, black imperial sauce from trimly
Ha Er cities Hei Long food brewings Co., Ltd, soya sauce are from Fushan City, Guangdong Province Hai Tian flavouring Co., Ltd, Guilin capsicum
Sauce is from Guangzhou Li Jin notes Food Co., Ltd, chilli garlic sauce from Guangzhou Li Jin notes Food Co., Ltd, its fragrant sauce from black
Longjiang its Food Co., Ltd of perfume, farmers''s salty sauce brewages Co., Ltd from Jilin Province field spring, bold girls' sauce selects Hunan Province
Yiyang City bold girls' food industry garden.
Preparation method：1. first by soybean oil tripping in pot, when burning to 120 DEG C, tripping in porkburger fries.
2. again by several major ingredients：Chilli oil thick broad-bean sauce, black imperial sauce, soya sauce, Guilin thick chilli sauce, chilli garlic sauce, its fragrant sauce, agriculture
Family's salty sauce, bold girls' sauce are mixed in tripping in oil, are endured 30 minutes slowly for oily 85-95 DEG C to temperature with small fire, go out strong paste flavor taste.
3. the last ripe peanut of tripping in is broken, ripe sesame, rock sugar, also season：Spiceleaf, anise, cassia bark, buckle in vain, be dried orange peel, sweet
Grass, nutmeg, galingal, fennel, cloves, tsaoko, rhizoma zingiberis, root of Dahurain angelica piece, 85-95 DEG C of small fire are endured 15 minutes slowly.
Embodiment 2
The iron pan matelote sauce, the major ingredient include chilli oil thick broad-bean sauce 3000g, black imperial sauce 1000g, soya sauce by weight
2000g, Guilin thick chilli sauce 678g, chilli garlic sauce 678g, fragrant its sauce 2000g, farmers' salty sauce 1000g, the g of bold girls' sauce 496.Institute
State auxiliary material includes the g of soybean oil 8000, porkburger 1000g, ripe peanut powder 1000g, ripe sesame 250g, rock sugar by weight
100g.The flavoring ingredients include spiceleaf 20g, anistree 20g, in vain cassia bark 15g, button 15g, dried orange peel 10g, radix glycyrrhizae by weight
10g, nutmeg 10g, galingal 15g, fennel 10g, cloves 10g, 10 parts of tsaoko, rhizoma zingiberis 15g, root of Dahurain angelica piece 10g.
Preparation method：1. first by soybean oil tripping in pot, when burning to 120 DEG C, tripping in porkburger fries.
2. again by several major ingredients：Chilli oil thick broad-bean sauce, black imperial sauce, soya sauce, Guilin thick chilli sauce, chilli garlic sauce, its fragrant sauce, agriculture
Family's salty sauce, bold girls' sauce are mixed in tripping in oil, are endured 30 minutes slowly for oily 85-95 DEG C to temperature with small fire, go out strong paste flavor taste.
3. the last ripe peanut of tripping in is broken, ripe sesame, rock sugar, also season：Spiceleaf, anise, cassia bark, buckle in vain, be dried orange peel, sweet
Grass, nutmeg, galingal, fennel, cloves, tsaoko, rhizoma zingiberis, root of Dahurain angelica piece, 85-95 DEG C of small fire are endured 15 minutes slowly.
The other the same as in Example 1.
Embodiment 3
The iron pan matelote sauce, the major ingredient include the g of chilli oil thick broad-bean sauce 3100, the black imperial g of sauce 1100, soya sauce by weight
2100 g, Guilin thick chilli sauce 778g, chilli garlic sauce 778g, fragrant its sauce 2100g, farmers' salty sauce 1100g, the g of bold girls' sauce 596.Institute
State auxiliary material includes soybean oil 9000g, porkburger 1100g, ripe peanut powder 1100g, ripe sesame 350g, rock sugar by weight
200g.The flavoring ingredients include spiceleaf 30g, anistree 25g, in vain cassia bark 20g, button 20g, the g of dried orange peel 15, radix glycyrrhizae by weight
15g, nutmeg 15g, galingal 20g, fennel 15g, cloves 15g, 15 parts of tsaoko, rhizoma zingiberis 20g, root of Dahurain angelica piece 15g.
Preparation method：1. first by soybean oil tripping in pot, when burning to 120 DEG C, tripping in porkburger fries.
2. again by several major ingredients：Chilli oil thick broad-bean sauce, black imperial sauce, soya sauce, Guilin thick chilli sauce, chilli garlic sauce, its fragrant sauce, agriculture
Family's salty sauce, bold girls' sauce are mixed in tripping in oil, are endured 30 minutes slowly for oily 85-95 DEG C to temperature with small fire, go out strong paste flavor taste.
3. the last ripe peanut of tripping in is broken, ripe sesame, rock sugar, also season：Spiceleaf, anise, cassia bark, buckle in vain, be dried orange peel, sweet
Grass, nutmeg, galingal, fennel, cloves, tsaoko, rhizoma zingiberis, root of Dahurain angelica piece, 85-95 DEG C of small fire are endured 15 minutes slowly.
The other the same as in Example 1.
Claims (3)
- A kind of 1. iron pan matelote sauce, it is characterised in that：It is made up of major ingredient, auxiliary material and flavoring ingredients；The major ingredient is by weight Meter include 2900 ~ 3100 parts of chilli oil thick broad-bean sauce, black imperial 900 ~ 1100 parts of sauce, 1900 ~ 2100 parts of soya sauce, Guilin thick chilli sauce 578 ~ 778 parts, 578 ~ 778 parts of chilli garlic sauce, fragrant 1900 ~ 2100 parts of its sauce, 900 ~ 1100 parts of farmers''s salty sauce, bold girls' sauce 396 ~ 596 Part；The auxiliary material by weight include 7000 ~ 9000 parts of soybean oil, 900 ~ 1100 parts of porkburger, ripe peanut powder 900 ~ 1100 parts, 150 ~ 350 parts of ripe sesame, 100 ~ 200 parts of rock sugar；The flavoring ingredients by weight include 10~30 parts of spiceleaf, Anistree 15~25 parts, 10~20 parts of cassia bark, in vain 10~20 parts of button, 5~15 parts of dried orange peel, 5~15 parts of radix glycyrrhizae, nutmeg 5~15 Part, 10~20 parts of galingal, 5~15 parts of fennel, 5~15 parts of cloves, 5~15 parts of tsaoko, 10~20 parts of rhizoma zingiberis, root of Dahurain angelica piece 5~15 Part.
- 2. iron pan matelote sauce according to claim 1, it is characterised in that：The major ingredient includes chilli oil beans by weight 3000 parts of valve sauce, black imperial 1000 parts of sauce, 2000 parts of soya sauce, 678 parts of Guilin thick chilli sauce, 678 parts of chilli garlic sauce, its fragrant sauce 2000 Part, 1000 parts of farmers''s salty sauce, 496 parts of bold girls' sauce；The auxiliary material includes 8000 parts of soybean oil, porkburger 1000 by weight Part, 1000 parts of ripe peanut powder, 250 parts of ripe sesame, 100 parts of rock sugar；The flavoring ingredients include spiceleaf 20 by weight Part, anistree 20 parts, 15 parts of cassia bark, white 15 parts of button, 10 parts of dried orange peel, 10 parts of radix glycyrrhizae, 10 parts of nutmeg, 15 parts of galingal, 10 parts of fennel, fourth Fragrant 10 parts, 10 parts of tsaoko, 15 parts of rhizoma zingiberis, 10 parts of root of Dahurain angelica piece.
- 3. a kind of preparation method of iron pan matelote sauce as claimed in claim 1, it is characterised in that comprise the following steps：（1）Each Ingredient Amount described in claim 1 is first according to by soybean oil tripping in pot, when burning to 120 DEG C, tripping in porkburger Fry；（2）Again by several major ingredients：Chilli oil thick broad-bean sauce, black imperial sauce, soya sauce, Guilin thick chilli sauce, chilli garlic sauce, its fragrant sauce, farmers' Salty sauce, bold girls' sauce are mixed in tripping in oil, are endured 30 minutes slowly for oily 85-95 DEG C to temperature with small fire, go out strong paste flavor taste；（3）The last ripe peanut of tripping in is broken, ripe sesame, rock sugar, also seasons：Spiceleaf, anise, cassia bark, buckle in vain, dried orange peel, radix glycyrrhizae, Nutmeg, galingal, fennel, cloves, tsaoko, rhizoma zingiberis, root of Dahurain angelica piece, 85-95 DEG C of small fire are endured 15 minutes slowly.
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| CN201710623326.3A CN107440071A (en) | 2017-07-27 | 2017-07-27 | Iron pan matelote sauce and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113812597A (en) * | 2021-09-27 | 2021-12-21 | 刘维涛 | Sauce for stewing fish in iron pan and preparation method thereof |
| CN116210859A (en) * | 2023-03-17 | 2023-06-06 | 东北农业大学 | Saucepan stewed sauce bag and preparation method thereof |
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| CN105146444A (en) * | 2015-07-31 | 2015-12-16 | 何慧艳 | Fish stewing seasoning and preparation method thereof |
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2017
- 2017-07-27 CN CN201710623326.3A patent/CN107440071A/en active Pending
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|---|---|---|---|---|
| CN1091915A (en) * | 1993-03-13 | 1994-09-14 | 唐山药材采购供应站第四批发部 | Compounding medicine series for meat processing |
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| CN116210859A (en) * | 2023-03-17 | 2023-06-06 | 东北农业大学 | Saucepan stewed sauce bag and preparation method thereof |
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