CN105614829A

CN105614829A - Vegetable sauce

Info

Publication number: CN105614829A
Application number: CN201511008598.XA
Authority: CN
Inventors: 苟秀芹
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-12-29
Filing date: 2015-12-29
Publication date: 2016-06-01

Abstract

The invention discloses vegetable sauce. The vegetable sauce is made from, by weight, 15-25 parts of leaf mustard, 3-5 parts of yellow wine, 2-4 parts of chicken essence, 15-25 parts of Pteridium aquilinum var.latiusculum, 6-8 parts of rock candy, 4-6 parts of rice vinegar, 10-20 parts of purple cabbage, 2-4 parts of bruised ginger, 2-4 parts of table salt, 15-25 parts of Sechium edule, 4-6 parts of garlic sauce, 7-9 parts of Portulaca oleracea L., 20-30 parts of wax gourd, 15-25 parts of potatoes and 3-5 parts of chilli powder. The vegetable sauce can have the delicate flavor of fresh vegetables, and nutritional ingredients of the vegetable sauce are improved.

Description

A kind of vegetable sauce

Technical field

The present invention relates to a kind of sauce, it is specifically related to a kind of vegetable sauce.

Background technology

Along with the development of society, the people are more and more higher to the pursuit of material and cultural life, " food " is as integral part important in our daily life, after the level of consumption improves, having enough to eat and wear and filling the stomach before the requirement of " food " is not only made, but more and more pursue the diet of high-quality and the various food of color, smell and taste.

Sauce, as important seasonings and appetizing food in the life of people's diet, have also been obtained very high attention. Current sauce class has a variety of, vegetable sauce is exactly the kind that Jiang Lei family newly adds, current domestic existing vegetable sauce processing technology, bias toward the set of various vegetables, just a kind of big braised dish, and domestic existing fruits and vegetables technology mainly dry vegetable, pickle and sauce vegetables, this kind of technology enables fresh vegetables lose feeling of freshness and the necessary nutrition the present invention of many human bodies has the fresh taste of fresh vegetables, and improve the nutritive ingredient of vegetable sauce, this product is crisp, fragrant and pleasant to taste, Appetizing spleen-tonifying, has the food therapy health effect of reducing blood-fat; And follow-up frying process adopts staged to heat up, the fragrance of each raw material can being made progressively to permeate, mouthfeel is better.

Summary of the invention

It is an object of the invention to for above-mentioned the deficiencies in the prior art part, it is provided that a kind of vegetable sauce.

For achieving the above object, the present invention provides following technical scheme:

A kind of vegetable sauce, is made up of the raw material of following weight part: leaf mustard 15-25 part, yellow rice wine 3-5 part, chickens' extract 2-4 part, fiddlehead 15-25 part, rock sugar 6-8 part, rice vinegar 4-6 part, purple cabbage 10-20 part, ginger end 2-4 part, salt 2-4 part, handrail melon 15-25 part, garlic sauce 4-6 part, Herba portulacae 7-9 part, wax gourd 20-30 part, tomato 15-25 part, red chilly powder 3-5 part.

Further, described vegetable sauce is made up of the raw material of following weight part: 15 parts, leaf mustard, yellow rice wine 3 parts, chickens' extract 2 parts, fiddlehead 15 parts, 6 parts, rock sugar, rice vinegar 4 parts, purple cabbage 10 parts, 2 parts, ginger end, salt 2 parts, 15 parts, handrail melon, garlic sauce 4 parts, Herba portulacae 7 parts, 20 parts, wax gourd, tomato 15 parts, red chilly powder 3 parts.

Further, described vegetable sauce is made up of the raw material of following weight part: 20 parts, leaf mustard, yellow rice wine 4 parts, chickens' extract 3 parts, fiddlehead 20 parts, 7 parts, rock sugar, rice vinegar 5 parts, purple cabbage 15 parts, 3 parts, ginger end, salt 3 parts, 20 parts, handrail melon, garlic sauce 5 parts, Herba portulacae 8 parts, 25 parts, wax gourd, tomato 20 parts, red chilly powder 4 parts.

Further, described vegetable sauce is made up of the raw material of following weight part: 25 parts, leaf mustard, yellow rice wine 5 parts, chickens' extract 4 parts, fiddlehead 25 parts, 8 parts, rock sugar, rice vinegar 6 parts, purple cabbage 20 parts, 4 parts, ginger end, salt 4 parts, 25 parts, handrail melon, garlic sauce 6 parts, Herba portulacae 9 parts, 30 parts, wax gourd, tomato 25 parts, red chilly powder 5 parts.

The invention has the beneficial effects as follows: the vegetable sauce of the present invention, it is possible to there is the fresh taste of fresh vegetables, and improve the nutritive ingredient of vegetable sauce.

Embodiment

Below in conjunction with embodiment, the technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is only a part of embodiment of the present invention, instead of whole embodiments. Based on the embodiment in the present invention, those of ordinary skill in the art, not making other embodiments all obtained under creative work prerequisite, belong to the scope of protection of the invention.

Embodiment one:

Embodiment two:

A kind of vegetable sauce, is made up of the raw material of following weight part: 15 parts, leaf mustard, yellow rice wine 3 parts, chickens' extract 2 parts, fiddlehead 15 parts, 6 parts, rock sugar, rice vinegar 4 parts, purple cabbage 10 parts, 2 parts, ginger end, salt 2 parts, 15 parts, handrail melon, garlic sauce 4 parts, Herba portulacae 7 parts, 20 parts, wax gourd, tomato 15 parts, red chilly powder 3 parts.

Embodiment three:

A kind of vegetable sauce, is made up of the raw material of following weight part: 20 parts, leaf mustard, yellow rice wine 4 parts, chickens' extract 3 parts, fiddlehead 20 parts, 7 parts, rock sugar, rice vinegar 5 parts, purple cabbage 15 parts, 3 parts, ginger end, salt 3 parts, 20 parts, handrail melon, garlic sauce 5 parts, Herba portulacae 8 parts, 25 parts, wax gourd, tomato 20 parts, red chilly powder 4 parts.

Embodiment four:

A kind of vegetable sauce, is made up of the raw material of following weight part: 25 parts, leaf mustard, yellow rice wine 5 parts, chickens' extract 4 parts, fiddlehead 25 parts, 8 parts, rock sugar, rice vinegar 6 parts, purple cabbage 20 parts, 4 parts, ginger end, salt 4 parts, 25 parts, handrail melon, garlic sauce 6 parts, Herba portulacae 9 parts, 30 parts, wax gourd, tomato 25 parts, red chilly powder 5 parts.

In addition, it is to be understood that, although this specification sheets is described according to enforcement mode, but not each enforcement mode only comprises an independent technical scheme, this kind of narrating mode of specification sheets is only for clarity sake, those skilled in the art should by specification sheets integrally, and the technical scheme in each embodiment through appropriately combined, can also form other enforcement modes that it will be appreciated by those skilled in the art that.

Claims

1. a vegetable sauce, it is characterized in that, described vegetable sauce is made up of the raw material of following weight part: leaf mustard 15-25 part, yellow rice wine 3-5 part, chickens' extract 2-4 part, fiddlehead 15-25 part, rock sugar 6-8 part, rice vinegar 4-6 part, purple cabbage 10-20 part, ginger end 2-4 part, salt 2-4 part, handrail melon 15-25 part, garlic sauce 4-6 part, Herba portulacae 7-9 part, wax gourd 20-30 part, tomato 15-25 part, red chilly powder 3-5 part.

2. a kind of vegetable sauce according to claim 1, it is characterized in that, described vegetable sauce is made up of the raw material of following weight part: 15 parts, leaf mustard, yellow rice wine 3 parts, chickens' extract 2 parts, fiddlehead 15 parts, 6 parts, rock sugar, rice vinegar 4 parts, purple cabbage 10 parts, 2 parts, ginger end, salt 2 parts, 15 parts, handrail melon, garlic sauce 4 parts, Herba portulacae 7 parts, 20 parts, wax gourd, tomato 15 parts, red chilly powder 3 parts.

3. a kind of vegetable sauce according to claim 1, it is characterized in that, described vegetable sauce is made up of the raw material of following weight part: 20 parts, leaf mustard, yellow rice wine 4 parts, chickens' extract 3 parts, fiddlehead 20 parts, 7 parts, rock sugar, rice vinegar 5 parts, purple cabbage 15 parts, 3 parts, ginger end, salt 3 parts, 20 parts, handrail melon, garlic sauce 5 parts, Herba portulacae 8 parts, 25 parts, wax gourd, tomato 20 parts, red chilly powder 4 parts.

4. a kind of vegetable sauce according to claim 1, it is characterized in that, described vegetable sauce is made up of the raw material of following weight part: 25 parts, leaf mustard, yellow rice wine 5 parts, chickens' extract 4 parts, fiddlehead 25 parts, 8 parts, rock sugar, rice vinegar 6 parts, purple cabbage 20 parts, 4 parts, ginger end, salt 4 parts, 25 parts, handrail melon, garlic sauce 6 parts, Herba portulacae 9 parts, 30 parts, wax gourd, tomato 25 parts, red chilly powder 5 parts.