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Seasoning sauce and preparation method thereof

A seasoning sauce and seasoning technology, applied in the food field, can solve the problems of monotonous taste, monotonous food, single taste, etc., and achieve the effect of easy portability, outstanding umami taste, and bright color

Inactive Publication Date: 2011-08-17
李建峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a seasoning sauce and its preparation method to overcome the traditional monotonous taste, dull color and monotonous taste, single taste, not easy to store for a long time, easy to deteriorate, and the scope of use is narrow, which cannot meet the needs of modern people. location requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A seasoning sauce described in this embodiment includes main ingredients, auxiliary ingredients, seasonings and blending oil. The main ingredients are made of the following raw materials in weight (kg): 3 selected dry red pepper noodles, 15 bean paste, 5 pickled peppers, 7 chopped peppers, 5 peanuts, 2 cooked sesame seeds, 3 tempeh, 3 hot pot base ingredients, 1.5 cooked beef; the auxiliary materials are made of the following raw materials in parts by weight: 3 fresh green onions, 2 fresh ginger, garlic 3, and all of them are processed into powder for later use; the seasoning is made of the following weight (kg) raw materials: star anise 4, cumin 2, galangal 0.4, cinnamon 0.4, white buckle 0.25, bay leaf 0.25, clove 0.4 , grass buckle 0.4, peach 1.0, angelica 0.5, pepper 0.6, pepper 1.0, Luo Han Guo 2.0, three Nye 0.6, Bibo 0.45, meat buckle 1.0, amomum 0.4, comfrey 0.25, grass fruit 0.45, dried ginger 2.25, and All are mixed and ground into powder for later use; the bl...

Embodiment 2

[0019] A seasoning sauce, including main ingredients, auxiliary ingredients, seasonings and blending oil, the main ingredients are made of the following raw materials by weight (kg): selected dry red chili noodles 1, bean paste 10, pickled peppers 2, chopped peppers 4. 3 peanuts, 1 cooked sesame, 1 tempeh, 1 hot pot base material, 1 cooked beef; the auxiliary materials are made of the following raw materials in parts by weight: 1 fresh green onion, 1 fresh ginger, 2 garlic, and all Processed into powder for later use; the seasoning is made of the following raw materials by weight (kg): 2 star anise, 1 cumin, 0.2 galangal, 0.2 cinnamon, 0.125 white buckle, 0.125 bay leaf, 0.2 clove, 0.2 grass buckle, and peach 0.4, Baizhi 0.25, Majiao 0.3, Zanthoxylum bungeanum 0.5, Luo Han Guo 1.0, Sana 0.3, Bibo 0.2, Roukou 0.5, Amomum 0.2, Comfrey 0.1, Tsao Guo 0.2, Dried Ginger 1.0, and all of them are mixed and ground into powder for later use The blended oil is made of the following weigh...

Embodiment 3

[0022] A seasoning sauce, including main ingredients, auxiliary ingredients, seasonings and blending oil, the main ingredients are made of the following raw materials (kg): selected dry red chili noodles 2, bean paste 12.5, pickled peppers 3.5, chopped peppers 5.5, peanuts 4, cooked sesame 1.5, tempeh 2, hot pot base material 2, cooked beef 1.25; the auxiliary materials are made of the following raw materials by weight (kg): 2 fresh green onions, 1.5 fresh ginger, 2.5 garlic, and All processed into powder for later use; the seasoning is made of the following raw materials in weight (kg): star anise 3, cumin 1.5, galangal 0.3, cinnamon 0.3, white buckle 0.1875, bay leaf 0.1875, clove 0.3, grass buckle 0.3, Peach 0.7, Angelica dahurica 0.375, Majiao 0.45, Zanthoxylum bungeanum 0.75, Luo Han Guo 1.5, Sannai 0.45, Bibo 0.325, Roukou 0.75, Amomum 0.3, Comfrey 0.175, Cao Guo 0.325, Dried ginger 1.625, and all of them are mixed and ground into powder Standby; the blended oil is made ...

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Abstract

The invention relates to a seasoning sauce and a preparation method thereof. The seasoning sauce comprises main materials, auxiliary materials, seasonings and blend oil. The preparation method comprises the following steps: cooking the blend oil to 80 DEG C, putting 1 to 3 parts of dry chili powder into a pot, and constantly stirring in moderate heat for 10 seconds; adding fermented blank beans into the pot, and stirring for 20 seconds in moderate heat; putting cooked beef dices with bean size into the pot, and frying for 15 seconds in moderate heat; mixing powdered broad bean paste, pickled chilies and chopped chilies for 3-4 times, and constantly stirring in the pot with a scoop; putting 0.5 to 1.0 part of edible salt, 0.7 to 1.2 parts of monosodium glutamate, 1.0 to 1.2 parts of chicken essence powder, 0.2 to 0.5 part of concentrated chicken broth and 2.5 to 4.5 parts of white sugar into the pot for seasoning when the temperature is 80 DEG C; and putting the rest main materials simultaneously into the pot, cooking for 40 minutes, and cooling and packaging. The seasoning sauce has the beneficial effects of transparent and bright color, pure and rich flavor and emphasized freshness, is suitable for cooked wheaten foods, rice, rice noodles, coarse cereals and the like, can be particularly used for cooking, household and business trip, can be presented for friends, and is convenient to carry.

Description

technical field [0001] The invention relates to the field of food, in particular to a seasoning sauce and a preparation method thereof. Background technique [0002] With the development of the times and the advancement of science and technology, there are more and more types of seasoning sauces on the market in our country, and people are becoming more and more picky about the taste of seasoning sauces. Traditional seasoning sauces are monotonous in taste, dull in color and monotonous in consumption. It has a single taste, is not easy to store for a long time, is easy to deteriorate, and has a narrow range of use, which cannot meet the multi-faceted needs of modern people. Contents of the invention [0003] The purpose of the present invention is to provide a seasoning sauce and its preparation method to overcome the traditional monotonous taste, dull color and monotonous taste, single taste, not easy to store for a long time, easy to deteriorate, and the scope of use is ...

Claims

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Application Information

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