Hot and spicy sauce and method for producing same

A production method and technology of spicy sauce, which is applied in the field of food condiments, can solve the problems of cumbersome operation of spicy sauce and is not suitable for industrialized large-scale production, and achieve the effects of simple and easy production method, long shelf life and strong aroma

Inactive Publication Date: 2012-09-12
韩城盐帮味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of living standards, people have higher and higher requirements for diet quality, and the taste, aroma and color of the existing sweet noodle sauce can no longer meet the needs of the broad masses of the people.
[0003] The traditional method of making spicy sauce is cumbersome and unsuitable for large-scale industrial production

Method used

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  • Hot and spicy sauce and method for producing same
  • Hot and spicy sauce and method for producing same
  • Hot and spicy sauce and method for producing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] formula:

[0034] Dried red pepper 800kg, edible oil 1100kg, watercress 500kg, monosodium glutamate 450kg, pepper 200kg, sesame paste 250kg, sesame 60kg, spices 24kg, soaking material 8kg, soy sauce 4410-4430kg, 770-12000kg of water;

[0035] Spices include clove 3kg, patchouli 3kg, amomum 3kg, three Nye 5.5kg, white pepper 5.5kg, angui 4kg.

[0036] The soaking materials include 0.5kg of three Nye, 0.75kg of wide angle, 0.75kg of tangerine peel, 0.25kg of nard pine, 1.5kg of fennel, 2.0kg of licorice, 0.25kg of Angelica dahurica, 0.5kg of grass fruit, and 1.5kg of dried ginger.

[0037] Get the soy sauce of 4410kg, soak 24h after adding the spices of 24kg, obtain the soy sauce of pretreatment for subsequent use;

[0038] Get 7700kg of water and heat it to 105°C, add 800kg of dried red pepper and cook for 25 minutes, collect the boiled dried red pepper, add 2205kg of pretreated soy sauce, mix and pulverize to obtain pretreated dried red pepper for subsequent use;

[0...

Embodiment 2

[0043] formula:

[0044] Dried red pepper 1200kg, edible oil 1250kg, watercress 400kg, monosodium glutamate 500kg, pepper 300kg, sesame paste 280kg, sesame 64kg, spices 21.5kg, soaking material 6kg, soy sauce 4410-4430kg, 770-12000kg of water;

[0045] Spices include clove 2.5kg, patchouli 2kg, amomum 2.5kg, three Nye 6kg, white pepper 5kg, angui 3.5kg.

[0046] The soaking materials include 1.25kg of three Nye, 0.25kg of wide angle, 0.5kg of tangerine peel, 0.75kg of nard pine, 0.5kg of cumin, 1.5kg of licorice, 0.5kg of Angelica dahurica, 0.25kg of grass fruit, and 0.5kg of dried ginger.

[0047] Get the soy sauce of 4430kg, soak 56h after adding the spices of 21.5kg, obtain the soy sauce of pretreatment for subsequent use;

[0048] Get 12000kg of water and heat it to 95°C, add 1200kg of dried red pepper and cook for 30 minutes, collect the boiled dried red pepper, add 2215kg of pretreated soy sauce, mix and grind to obtain pretreated dried red pepper for later use;

[004...

Embodiment 3

[0053] formula:

[0054] Dried red pepper 1000kg, edible oil 1500kg, watercress 600kg, monosodium glutamate 400kg, pepper 250kg, sesame paste 300kg, sesame 72kg, spices 18kg, soaking material 7.25kg, soy sauce 4410-4430kg, 770-12000kg of water;

[0055] Spices include cloves 2kg, patchouli 2kg, amomum 2kg, three Nye 5kg, white pepper 4kg, angui 3kg.

[0056] The soaking materials include 1.5kg of three Nye, 0.5kg of wide angle, 0.25kg of tangerine peel, 0.5kg of nard pine, 1.0kg of cumin, 1.0kg of licorice, 0.75kg of Angelica dahurica, 0.75kg of grass fruit, and 1.0kg of dried ginger.

[0057] Get the soy sauce of 4420kg, soak 96h after adding the spices of 18kg, obtain the soy sauce of pretreatment for subsequent use;

[0058] Get 9000kg of water and heat it to 100°C, add 1000kg of dried red pepper and cook for 27 minutes, collect the boiled dried red pepper, add 2210kg of pretreated soy sauce, mix, pulverize and obtain pretreated dried red pepper for later use;

[0059] Ta...

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PUM

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Abstract

The invention relates to the field of food seasoning, in particular to a hot and spicy sauce and a method for producing the same. The hot and spicy sauce has strong aroma, is red brown or brown, has lustres, is mildly salty and hot, tastes freshly, is mellow, and has moderate thickness, no addition of preservative and longer quality guarantee period. The method for producing the hot and spicy sauce is simple and easy to operate, and the produced hot and spicy sauce has better quality.

Description

technical field [0001] The invention relates to the field of food condiments, in particular to a spicy sauce and a preparation method thereof. Background technique [0002] Spicy sauce is made from the traditional technique of dipping the famous snack bean curd in water combined with advanced scientific preservation technology, and carefully selected chili, Chinese prickly ash, pepper, sesame, vegetable oil and precious natural spices. It has the characteristics of Sichuan flavor, spicy and fragrant, delicious and fresh, long aftertaste, rich in nutrition, and has the functions of appetizing, invigorating spleen and increasing appetite. It is an ideal seasoning for cooking all kinds of Sichuan dishes, cold dishes and pasta. Spicy sauce is rich in essential amino acids and vitamins, has rich nutritional value, and is a product with special fragrance, taste, body and color. Along with the raising of living standard, people are more and more higher to the requirement of dieta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 甘丘平
Owner 韩城盐帮味食品有限公司
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