Sea three-treasure sauce

A technology for chicken sauce and soy sauce, applied in the field of condiments and Hai Sanzhen sauce, can solve the problem that Hai Sanzhen sauce products have not been standardized.

Inactive Publication Date: 2012-11-14
SUZHOU HAODELAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a kind of Haisanzhen sauce, which aims to solve the problem that the existing Haisanzhen sauce products have not been standardized

Method used

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  • Sea three-treasure sauce

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Experimental program
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Effect test

Embodiment 1

[0021] A kind of Haisanzhen sauce, said Haisanzhen sauce is mainly made of the following materials by weight:

[0022] Doubanjiang 295~305 servings;

[0023] 238-242 servings of Thai chicken sauce;

[0024] 218-222 servings of garlic chili sauce;

[0025] 198-202 parts of soybean oil;

[0026] 158-162 parts of chives;

[0027] 158-162 parts of ginger;

[0028] 98-102 parts of pickled red pepper;

[0029] 58-62 parts of soy sauce.

Embodiment 2

[0030] Example 2: A kind of Hai Sanzhen Sauce

[0031] See attached figure 1 Described, a kind of Hai Sanzhen sauce, the preparation method of described Hai Sanzhen sauce is as follows:

[0032] 1. Picking and inspection: raw materials: bean paste, pickled red pepper, Thai chicken sauce, Yipin fresh soy sauce, garlic chili sauce. Inspection: Confirm whether the material has deteriorated, has no peculiar smell, and is in the correct quantity.

[0033] 2. Prepare materials: Put the bean paste and pickled red pepper into a meat grinder and grind them into a puree, put the onion and ginger into a chopping machine and chop them into pieces, about 0.5 cm in size. Note: Chop onion and ginger separately, do not mix.

[0034] 3. The first step is to open the pot: After the pot is heated, add 6kg of salad oil, add the bean paste when the oil temperature reaches 85 degrees, fry for 1 minute, add 1.5kg of minced red pepper, and stir continuously with a spoon to prevent sticking to the ...

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PUM

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Abstract

A sea three-treasure sauce is mainly prepared from 295-305 parts of broad bean paste, 238-242 parts of Thai chicken sauce, 218-222 parts of chilli garlic sauce, 198-202 parts of soybean oil, 158-162 parts of shallot, 158-162 parts of ginger, 98-102 parts of red bubble pepper and 58-62 parts of sauce material. According to the sea three-treasure disclosed by the invention, the standardization of raw materials of the sea three-treasure sauce, the standardization of products and the standardization of a process can be realized.

Description

technical field [0001] The invention relates to a condiment, in particular to a sea three treasure sauce, which belongs to the technical field of food processing. Background technique [0002] China has a long history and rich knowledge in the development and consumption of condiments, and there are many types of condiments. Brewed seasonings use grains rich in protein and starch as the main raw material, and after treatment, they are fermented, that is, a series of biochemical changes are produced by the action of relevant microbial enzymes, and they are transformed into various complex organic substances. Such condiments mainly include: soy sauce, vinegar, sauce, tempeh, fermented bean curd, etc. [0003] Condiments have developed from simple oil, salt, sauce and vinegar to a large family with many varieties, and have become an indispensable food companion in people's lives. At present, my country's condiment product system has been basically formed, but at the same time...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
Inventor 汤建英汤建妹
Owner SUZHOU HAODELAI FOOD
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