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Preparation method of multi-flavor sauce

A production method and technology of bean paste, applied in food preparation, application, food science, etc., can solve the problems of single main ingredient, single taste, traditional processing technology, etc.

Inactive Publication Date: 2011-05-04
邹玉亮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Sauce products generally include bean paste, chili sauce, etc. The main ingredients used are relatively simple, and the processing technology is relatively traditional. The processed sauce basically maintains a single taste of a single raw material

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0005] 1. Formula: 25% oyster mushroom, 35% bean paste, 10% red pepper, 2% refined salt, 2% sugar, 1% ginger, 0.50% related spices, appropriate amount of rapeseed oil and sesame oil.

[0006] 2. Preparation: Wash the oyster mushrooms, spread out and drain, and tear into thin strips, let them dry until half dry, then cut into fine pieces. Peel and wash the garlic cloves, put them in a blender and stir them into garlic paste. Choose high-quality red peppers with strong spicy taste and low water content, remove impurities, wash them, dry them for a while, and chop them finely.

[0007] 3. Fried minced oyster mushrooms: Put an appropriate amount of rapeseed oil in the pot, heat to 140-150°C, pour the minced oyster mushrooms into the silk ladle with a denser mesh, fry in the pot, and shake the silk continuously at the same time Take out the sub, make it heated evenly, and take it out when it is crispy.

[0008] 4. Fried red pepper: Pour the minced pepper into the pot and fry unti...

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Abstract

The invention discloses a preparation method of multi-flavor sauce. The multi-flavor sauce with abundant nutrition and peculiar flavor can be prepared by the method. The preparation method comprises the following steps of: (1) completely washing, leaching and pulverizing oyster mushroom, and completely washing, leaching and pulverizing red peppers; (2) oil frying: heating peanut oil to about 140 DEG C, putting the oyster mushroom into the peanut oil to be fried for one minute, then fishing the oyster mushroom out to screen the peanut oil out, frying the peppers until the pepper oil turns into tawny, and then fishing out the peppers to screen the pepper oil out; and (3) sauce preparing: heating the peanut oil to about 85 DEG C, putting auxiliary ingredients of green Chinese onion powder, five-spice powder, ginger power and the like into the peanut oil, rapidly putting other raw materials and auxiliary materials into the peanut oil after the smell of the allium fistulosum powder comes out, and heating the raw materials and the auxiliary materials to 100 DEG C for one minute to obtain the spicy sauce.

Description

Technical field: [0001] The invention relates to a production method of cider, more specifically a production method of low-alcohol Guoguang cider. Background technique: [0002] Sauce products generally include bean paste, chili sauce, etc. The main ingredients used are relatively simple, and the processing technology is relatively traditional. The processed sauce basically maintains a single taste of a single raw material. Invention content: [0003] The purpose of the present invention is to overcome the shortcoming of prior art, a kind of new sauce-making technology and sauce product are provided. The technical method can be used to produce multi-flavored sauce containing edible mushrooms, soybeans, peppers and other compound types and unique flavors. [0004] The present invention is realized through the following technical solutions: preparation of materials: 25% oyster mushrooms, 35% bean paste, 10% red pepper, 2% refined salt, 2% sugar, 1% ginger, 0.50% related sp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 邹玉亮
Owner 邹玉亮
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