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Maotai-flavor peanut thick chilli sauce and its preparation method

A technology of peanut and hot sauce, which is applied in the field of seasoning food, can solve the problems of not being able to satisfy the tastes of residents in the northern region, the residents in the northern region are not attractive, and easy to get angry, etc., and achieve the effect of unique flavor, simple production and easy purchase of raw materials

Inactive Publication Date: 2011-05-25
安艳涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the differences in regions and climates in our country, people's eating habits are also very different. Among them, the taste of residents in the southwest area is mainly spicy to adapt to the humid weather in the area, while the taste of residents in the north is strong and salty. Some residents also like spicy food, but the spicy food that is often eaten in the southwest is more spicy than the northerners. Due to the dry weather in the north, it is easier to cause symptoms such as getting angry
Most of the spicy sauces sold on the market today are mainly spicy and lack salty taste, which is more suitable for the dietary tastes of southerners, but it is less attractive for residents in northern regions and cannot satisfy the tastes of residents in northern regions.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) First take by weight the following raw materials: 45 parts of peanuts, 15 parts of dried yellow sauce, 30 parts of refined meat, 35 parts of tempeh, 10 parts of dried peppers, 45 parts of pickled peppers, 45 parts of Danxian bean paste, 10 parts of sesame, 25 parts of tomato sauce, 3 parts of pepper, 15 parts of sugar, 10 parts of green onion, 10 parts of fresh ginger, 10 parts of garlic, 80 parts of cooking oil, 200 parts of water or broth;

[0023] (2) Then dry 35 parts of tempeh in the pot, take it out and crush it for use; chop 10 parts of green onion, 10 parts of fresh ginger, and 10 parts of garlic into fine pieces for later use; grind 3 parts of Chinese prickly ash into fine pieces 30 parts of refined meat are cut into diced meat for later use; 45 parts of pickled peppers and 45 parts of Danxian Douban chili sauce are minced for later use;

[0024] (3) First crush 10 parts of dried chilies, then mix them with 10 parts of sesame seeds, pour 20 parts of edible ...

Embodiment 2

[0029] (1) First take by weight the following raw materials: 55 parts of peanuts, 25 parts of dried yellow sauce, 50 parts of refined meat, 45 parts of tempeh, 30 parts of dried peppers, 55 parts of pickled peppers, 55 parts of Danxian bean paste, 20 parts of sesame, 35 parts of tomato sauce, 6 parts of pepper, 25 parts of sugar, 20 parts of green onion, 20 parts of fresh ginger, 20 parts of garlic, 120 parts of cooking oil, 300 parts of water or broth;

[0030] (2) Then dry 45 parts of tempeh in the pot, take it out and crush it for later use; chop 20 parts of green onions, 20 parts of fresh ginger, and 20 parts of garlic into fine pieces for later use; grind 6 parts of Chinese prickly ash into fine pieces 50 parts of refined meat are cut into diced meat for later use; 55 parts of pickled peppers and 55 parts of Danxian Douban chili sauce are minced for later use;

[0031] (3) First crush 30 parts of dried chilies, then mix them with 20 parts of sesame seeds, pour 30 parts of...

Embodiment 3

[0036] (1) First take by weight the following raw materials: 50 parts of peanuts, 20 parts of dried yellow sauce, 40 parts of refined meat, 40 parts of tempeh, 20 parts of dried peppers, 50 parts of pickled peppers, 50 parts of Danxian bean paste, 15 parts of sesame, 30 parts of tomato sauce, 5 parts of pepper, 20 parts of sugar, 15 parts of green onion, 15 parts of fresh ginger, 15 parts of garlic, 100 parts of cooking oil, 250 parts of water or broth;

[0037] (2) Then dry 40 parts of tempeh in the pot, take it out and crush it for use; chop 15 parts of green onion, 15 parts of fresh ginger, and 15 parts of garlic into fine pieces for later use; grind 5 parts of Chinese prickly ash into fine pieces 40 parts of refined meat are cut into diced meat for later use; respectively, 50 parts of pickled peppers and 50 parts of Danxian Douban chili sauce are minced for later use;

[0038] (3) First crush 20 parts of dried chilies, then mix them with 15 parts of sesame seeds, pour 25 p...

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PUM

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Abstract

The invention discloses a peanut butter and its preparing process, wherein the raw materials include (by weight ratio) peanut 45-55 parts, dried soybean paste 15-25 parts, refined pork 30-50 parts, fermented soybean 35-45 parts, dried pepper 10-30 parts, soaked pepper 45-55 parts, chilli-paste with broad bean 45-55 parts, sesame 10-20 parts, catsup 25-35 parts, Chinese prickly ash 3-6 parts, white sugar 15-25 parts, green onion 10-20 parts, fresh ginger 10-20 parts, garlic 10-20 parts, cooking oil 80-120 parts, water or soup 200-300 parts.

Description

technical field [0001] The invention relates to a seasoning food, in particular to a sauce-flavored peanut chili sauce and a preparation method thereof. Background technique [0002] At present, seasoning sauces of various flavors have become indispensable seasonings for people's homes and travels. The seasoning sauces of different tastes and types sold on the market are increasing day by day, and among them, most of them are spicy sauces. Due to the differences in regions and climates in our country, people's eating habits are also very different. Among them, the taste of residents in the southwest area is mainly spicy to adapt to the humid weather in the area, while the taste of residents in the north is strong and salty. Some residents also like spicy food, but the spicy food that is often eaten in the southwest is more spicy than the northerners. Due to the dry weather in the north, it is easier to cause symptoms such as getting angry. Most of the spicy sauces sold on ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/221A23L1/36A23L1/24A23L27/10A23L25/00A23L27/60
Inventor 安艳涛
Owner 安艳涛
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