Characteristic nourishing butter sauce and preparation method thereof

A butter sauce and characteristic technology, which is applied in the field of seasoning food, can solve the problems of butter sauce products without characteristics and rich nutrition, and achieve the effect of distinctive characteristics and delicious taste

Inactive Publication Date: 2015-06-17
苗娥
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the butter sauce on the domestic market is mainly butter paste made by adding sugar water to butter and

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A special nourishing butter sauce of this embodiment is made of the following raw materials in parts by weight: 200 parts of butter, 30 parts of cream cheese, 20 parts of salt, 10 parts of black pepper, 45 parts of shallot, 20 parts of garlic, 33 parts of carrot, 18 parts of parsley, 10 parts of basil, 2 parts of matsutake, 2 parts of Codonopsis, 1 part of Bupleurum, 2 parts of green radish, 2 parts of Ganoderma lucidum, 1 part of Schisandra, 2 parts of Astragalus, 1 part of Atractylodes macrocephala, 1 part of Gorgon , 1 part of Swanzi, 2 parts of wolfberry, 2 parts of curculigo, 2 parts of gorgon, 1 part of angelica, 22 parts of ethanol.

Embodiment 2

[0019] A special nourishing butter sauce of this embodiment is made of the following raw materials in parts by weight: 300 parts of butter, 45 parts of cream cheese, 30 parts of salt, 15 parts of black pepper, 55 parts of shallot, 36 parts of garlic, 45 parts of carrot, 26 parts of parsley, 15 parts of basil, 3 parts of matsutake, 3 parts of Codonopsis pilosula, 3 parts of Bupleurum, 4 parts of green radish, 4 parts of Ganoderma lucidum, 3 parts of Schisandra, 5 parts of Astragalus, 3 parts of Atractylodes macrocephala, 3 parts of Gorgon , 3 parts of Swanzi, 5 parts of wolfberry, 4 parts of curculigo, 4 parts of gorgon, 4 parts of angelica, 35 parts of ethanol.

Embodiment 3

[0021] A special nourishing butter sauce of this embodiment is made of the following raw materials with the optimal ratio by weight: 280 parts of butter, 40 parts of cream cheese, 24 parts of salt, 12 parts of black pepper, 50 parts of shallot, 30 parts of garlic 40 parts of carrot, 20 parts of parsley, 12 parts of basil, 3 parts of matsutake, 2 parts of Codonopsis, 2 parts of Bupleurum, 3 parts of green radish, 3 parts of Ganoderma lucidum, 2 parts of Schisandra, 3 parts of Astragalus, 2 parts of Atractylodes macrocephala, Gorgon 2 parts, 2 parts of Swanzi, 3 parts of wolfberry, 3 parts of curculigo, 3 parts of gorgon, 3 parts of angelica, 29 parts of ethanol.

[0022] A kind of preparation method of characteristic nourishing butter sauce of above embodiment, comprises the following steps:

[0023] (1) Wash shallots, garlic, carrots, parsley, and basil, put them into a granulator to make small crumbs, blanch carrots and parsley in boiling water for 1-2 minutes, and then crush...

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PUM

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Abstract

The invention relates to characteristic nourishing butter sauce and a preparation method thereof and belongs to the technical field of flavoring foods. The characteristic nourishing butter sauce is prepared from the following raw materials in parts by weight: 200-300 parts of butter, 30-45 parts of cream cheese, 20-30 parts of salt, 10-15 parts of black pepper, 45-55 parts of allium mongolicum regel, 20-36 parts of garlic, 33-45 parts of carrots, 18-26 parts of parsleys, 10-15 parts of basil, 2-3 parts of tricholoma matsutake, 2-3 parts of codonopsis pilosula and 1-3 parts of radix bupleuri. According to the characteristic nourishing butter sauce provided by the invention, traditional Chinese medicine components with a nourishing function are added into butter made by way of a Chinese style to prepare sauce which can be either smeared to bread such as French sticks, toasts and the like or smeared to steamed buns, cakes and the like of Chinese style. The characteristic nourishing butter sauce is bright in characteristic and delicious in taste and further has a nourishing function. For people busy in work taking short orders, the sauce is a food which is excellent in either taste or nutrition, and is applicable to being eaten by crowds of all ages.

Description

technical field [0001] The invention relates to a special nourishing butter sauce and a preparation method thereof, belonging to the technical field of seasoning food. Background technique [0002] Butter is processed from milk. After the fresh milk is stirred, the thick object in the upper layer is filtered to remove part of the water. It is mainly used as a condiment. The nutrition of butter is the first among dairy products. The butter made from milk is rich in nutrition, containing vitamins, minerals, fatty acids, glycosylated phospholipids, cholesterol, and butter is also delicious for cooking. It can be fried fish, fried steak, toasted bread, and spread bread. , not only nutritious, but also very mellow and delicious, sweet and delicious. Butter is mainly used in Western food cooking, and many people in China have begun to eat butter. [0003] With the quickening pace of life, more and more people like to eat Western-style simple fast food, especially butter sau...

Claims

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Application Information

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IPC IPC(8): A23C15/12A23L1/24A23L1/30A23L33/105
Inventor 苗娥
Owner 苗娥
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