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Hot spicy sauce and preparation method thereof

A chili sauce and formula technology, which is applied in food preparation, application, food science and other directions to achieve the effects of rich nutrients, added value and satisfying taste

Inactive Publication Date: 2009-09-09
荆先东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

To overcome the defects of existing spicy sauce and preparation method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The formula of the spicy sauce is as follows: 5 parts of soybean paste, 0.25 parts of minced garlic, 0.4 parts of onion, 0.5 part of green onion, 0.5 part of beef, 0.5 part of shrimp, 0.5 part of minced peanut, 0.4 part of minced sesame, 0.3 part of peanut butter, and 0.3 part of sesame paste , 1 part of sharp pepper, 0.3 part of light soy sauce, 0.05 part of Huadiao wine, 0.2 part of monosodium glutamate, and 0.2 part of white sugar; said parts are parts by weight.

[0017] The preparation method is as follows:

[0018] 1) Preparation of raw materials: Wash the onion, green onion, beef, shrimp and pepper, cut the onion, green onion, shrimp and pepper into small granules, and cut the beef into diced meat of 0.06 cubic centimeters;

[0019] 2) Stir-fry minced garlic with 5 parts of blended oil until golden, then add onions and scallions to the pot and fry until cooked;

[0020] 3) Put the diced beef into 0.5 parts of heated blended oil and fry until cooked, then add shr...

Embodiment 2

[0025] The formula of the spicy sauce is as follows: 15 parts of soybean paste, 0.75 parts of minced garlic, 1.2 parts of onion, 1.5 parts of green onion, 1.5 parts of beef, 1.5 parts of shrimp, 1.5 parts of minced peanut, 1.2 parts of minced sesame, 0.9 part of peanut butter, 0.9 part of sesame paste 3 parts, 3 parts of pepper, 0.9 part of light soy sauce, 0.1 part of Huadiao wine, 0.4 part of monosodium glutamate, 0.4 part of white sugar; said parts are parts by weight.

[0026] The preparation method is as follows:

[0027] 1) Preparation of raw materials: Wash the onion, green onion, beef, shrimp and pepper, cut the onion, green onion, shrimp and pepper into small granules, and cut the beef into diced meat of 0.2 cubic centimeters;

[0028] 2) Stir-fry minced garlic with 10 parts of blended oil until golden, then add onions and scallions to the pot and fry until cooked;

[0029] 3) Put the diced beef into 1.5 parts of heated blended oil and fry until cooked, then add shri...

Embodiment 3

[0034] The recipe for the spicy sauce is as follows: 10 parts soybean paste, 0.5 parts minced garlic, 0.8 parts onion, 1 part green onion, 1 part beef, 1 part shrimp, 1 part minced peanut, 0.8 part minced sesame, 0.6 part peanut butter, 0.6 part sesame paste , 2 parts of sharp pepper, 0.6 part of light soy sauce, 0.07 part of Huadiao wine, 0.3 part of monosodium glutamate, and 0.3 part of white sugar; said parts are parts by weight.

[0035] The preparation method is as follows:

[0036] 1) Preparation of raw materials: Wash the onion, green onion, beef, shrimp and pepper, cut the onion, green onion, shrimp and pepper into small particles, and cut the beef into 0.1 cubic centimeter diced meat;

[0037] 2) Stir-fry minced garlic with 8 parts of blended oil until golden, then add onions and scallions to the pot and fry until cooked;

[0038] 3) Put the diced beef into 1 portion of heated blended oil and fry until cooked, then add shrimp and fry for 2 to 3 minutes;

[0039] 4),...

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Abstract

The invention relates to hot spicy sauce and a preparation method thereof. A formula comprises the materials by the weight part: 5 to 15 of soybean sauce, 0.25 to 0.75 of mashed garlic, 0.4 to 1.2 of round onion, 0.5 to 1.5 of scallion, 0.5 to 1.5 of beef, 0.5 to 1.5 of shrimp meat, 0.5 to 1.5 of peanut chip, 0.4 to 1.2 of sesame chip, 0.3 to 0.9 of peanut butter, 0.3 to 0.9 of sesame butter, 1 to 3 of hot pepper, 0.3 to 0.9 of thin soy sauce, 0. 05 to 0.1 of yellow rice wine, 0.2 to 0.4 of gourmet powder and 0.2 to 0.4 of white sugar. The method adopts the new formula and the reasonable processing technology, the prepared hot spicy sauce has proper sharp taste, and the delicate flavor of the hot spicy sauce is increased to satisfy popular taste.

Description

technical field [0001] The invention relates to a spicy sauce and a preparation method thereof. Background technique [0002] In recent years, with the improvement of living standards, people have higher and higher requirements for traditional seasonings, and they are no longer fond of simple hot and sour tastes. And the ubiquity of existing spicy sauce is too thick in spicy taste, and fresh fragrance is not enough, can not satisfy the demand of popular taste. Contents of the invention [0003] The object of the present invention is to provide a kind of chili sauce and its preparation method. The technical problem to be solved is: to adopt a new formula and a reasonable processing technology to make the prepared chili sauce moderate in spiciness and increase in fresh fragrance to satisfy the taste of the public. To overcome the defects of existing spicy sauce and preparation method thereof. [0004] In order to solve the above technical problems, the present invention ad...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 荆先东
Owner 荆先东
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