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Spice composite sauce and preparation method thereof

A technology of spices and raw materials, applied in the field of condiments, can solve the problems of product ingredients, complex production process, high production cost, inconvenient consumption, etc., and achieve the effect of rich taste, low production cost and simple preparation method

Inactive Publication Date: 2011-06-01
广东百味佳味业科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The raw materials of this product are complex, and chemical additives such as compound color-protecting agent, embedding agent β-cyclodextrin and thickener are added. The ingredients are not natural, and frequent consumption will also have a certain impact on health. Convenience, and the product composition and production process are complicated, and the production cost is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Spicy compound sauce, its preparation method is as follows:

[0039] (1) In parts by weight, raw materials are weighed: 75 parts of ginger, 55 parts of garlic, 5 parts of shallots, 12 parts of salt, 10 parts of monosodium glutamate, 50 parts of oil;

[0040] (2) Clean the fresh ginger, garlic and shallots of the above weight parts, then pulverize and stir into particles;

[0041] (3) heating the oil to 190°C, then adding the heated oil to the particles obtained in step (2), adding salt and monosodium glutamate, and stirring evenly to obtain a mixture;

[0042] (4) Cool the mixture obtained in step (3) to 90°C, and then fill it to obtain the finished product.

Embodiment 2

[0044] Spicy compound sauce, its preparation method is as follows:

[0045] (1) In parts by weight, raw materials are weighed: 65 parts of ginger, 45 parts of garlic, 15 parts of shallots, 5 parts of salt, 6 parts of monosodium glutamate, 45 parts of oil;

[0046] (2) Clean the fresh ginger, garlic and shallots of the above weight parts, then pulverize and stir into particles;

[0047] (3) heating the oil to 185°C, then adding the heated oil to the particles obtained in step (2), adding salt and monosodium glutamate, stirring evenly to obtain a mixture;

[0048] (4) Cool the mixture obtained in step (3) to 85° C., and then fill it to obtain the finished product.

Embodiment 3

[0050] Spicy compound sauce, its preparation method is as follows:

[0051] (1) In parts by weight, raw materials are weighed: 45 parts of ginger, 25 parts of garlic, 25 parts of shallots, 15 parts of salt, 4 parts of monosodium glutamate, 40 parts of oil;

[0052] (2) Clean the fresh ginger, garlic and shallots of the above weight parts, then pulverize and stir into particles;

[0053] (3) heating the oil to 170°C, then adding the heated oil to the particles obtained in step (2), adding salt and monosodium glutamate, stirring evenly to obtain a mixture;

[0054] (4) Cool the mixture obtained in step (3) to 80° C., and then fill it to obtain the finished product.

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PUM

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Abstract

The invention belongs to the technical field of seasonings, and in particular relates to a spice composite sauce and a preparation method thereof. The spice composite sauce comprises the following raw materials in parts by weight: 45-75 parts of ginger, 25-55 parts of garlic, 5-25 parts of green onion, 5-15 parts of salt, 1-10 parts of monosodium glutamate and 30-50 parts of edible oil. The preparation method comprises the following steps: (1) weighting the raw materials; (2) washing the fresh ginger, garlic and the green onions, and grinding the raw materials into particulate matters; (3) heating the edible oil to 70-190 DEG C, adding the heated edible oil to the particulate matters, adding the salt and the monosodium glutamate, and evenly stirring to obtain a mixture; and (4) cooling the mixture to 80-90 DGE C, and canning to obtain finished products. The spice composite sauce without chemical addition agents is natural, has the advantages of unique flavor and high nutritional value, and can be applied to steaming, frying, cooking soups, cold mixed vegetables, dipping and the like. The raw materials and the preparation method are simple and the production cost is lower.

Description

Technical field: [0001] The invention belongs to the technical field of condiments, in particular to a spice compound sauce and a preparation method thereof. Background technique: [0002] Modern medical research has confirmed that garlic has more than 100 kinds of medicinal and health-care ingredients, including 43 kinds of sulfur-containing volatiles, 13 kinds of sulfinic acid (such as allicin) esters, 9 kinds of amino acids, 8 kinds of peptides, and glycosides. 12 kinds of enzymes and 11 kinds of enzymes. In addition, alliin is a unique component of garlic. When it enters the blood, it becomes allicin. Even if this allicin is diluted 100,000 times, it can still kill typhoid bacilli, Shigella, and influenza viruses in an instant. The combination of allicin and vitamin B1 can produce garlic thiamine, which has the miraculous effect of eliminating fatigue and enhancing physical strength. Garlic has the functions of antibacterial and anti-inflammatory, anti-cancer and anti-...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/221A23L1/29A23L27/60A23L27/10A23L33/00
Inventor 王胜利叶淑娟
Owner 广东百味佳味业科技股份有限公司
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