Complete flavorings of cold vegetable dish in sauce

A technology for cold salad and watercress, which is applied to the field of cold salad ingredients, can solve the problems of heavy taste, inability to make delicious cold salad, and cover up the taste of food, so as to achieve a reasonable matching effect.

Inactive Publication Date: 2009-04-22
周大红
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in actual operation, these alone cannot make delicious cold dishes
Chili sauce, bean paste, noodle sauce and other sauces are used...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Take 15g of fried and crushed peanuts, 15g of watercress, 15g of minced ginger, and 15g of minced garlic, and fry them with 15g of vegetable oil until fragrant. Mix these materials with 15g of chili powder, 15g of pepper powder, 15g of sesame seeds, 15g of sesame oil, and 10g of table salt.

Embodiment 2

[0012] Take 30g of fried and crushed peanuts, 20g of watercress, 10g of minced ginger, 20g of minced garlic and fry them with 30g of vegetable oil until fragrant. Mix these materials with 20g of chili powder, 10g of pepper powder, 10g of sesame seeds, 10g of sesame oil, and 6g of table salt. Since the watercress itself has a relatively high salt content, more watercress is used in this embodiment, so the amount of salt is reduced.

Embodiment 3

[0014] Take 10g of chili powder, 20g of pepper powder, 20g of peanut, 20g of sesame, 10g of watercress, 20g of minced ginger, 10g of minced garlic, 20g of sesame oil, and 15g of table salt, and mix well.

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PUM

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Abstract

The invention relates to a complete cold vegetable dish flavoring, which adopts the following technical proposal: the complete cold vegetable dish flavoring is characterized in that the flavoring is prepared by mixing the following materials in weight portion: 10 to 20 portions of red chilli powder, 10 to 20 portions of Pricklyash powder, 15 to 30 portions of peanuts, 10 to 20 portions ofsesame, 10 to 20 portions of bean sauce, 10 to 20 portions of bruised ginger, 10 to 20 portions of chopped garlic, 10 to 20 portions of sesame oil, and 6 to 15 portions of edible salt. The peanuts are fried and scrunched; and bean sauce, the bruised ginger and the chopped garlic have better taste after being fried by vegetable oil. When cold vegetable dish is produced, only the complete cold vegetable dish flavoring is used without using other flavorings to prepare spicy, fresh, delicious and appetitive cold vegetable dish. The complete cold vegetable dish flavoring is quite convenient and effective.

Description

technical field [0001] The invention belongs to the field of food seasonings, and in particular relates to a cold dish whole material. Background technique [0002] Cold dishes occupy a very important position in people's diet structure because of their simple preparation method and the ability to retain vitamins in food. At present, there are many seasonings on the market that can be used in cold vegetable dishes, such as thirteen spices and five-spice powder. Most of these seasonings are mainly spices such as pepper and fennel, and some are supplemented with monosodium glutamate, salt, sugar and so on. However, in actual operation, it is not possible to make delicious cold dishes by relying on these alone. Although chilli sauce, bean paste, noodle sauce and other sauces are used to mix vegetarian dishes with unique flavors, these sauces are often too strong, thus covering up the taste of the food itself. Contents of the invention [0003] The object of the present inv...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L27/10
Inventor 周大红
Owner 周大红
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