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Preparation method of northeast braised sauce

A technology of red stew sauce and soybean paste, which is applied in the field of preparation of Northeast red stew sauce, can solve the problems of poor color and taste, destruction of natural nutrients, unfavorable promotion and application, etc., and achieve the effect of high nutritional value and good taste

Inactive Publication Date: 2013-04-03
高玉才
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the traditional sauce processing requires long-term high-temperature cooking, fermentation and other processes, the sauce will destroy the original natural nutrients, and the color and taste are poor, which is not conducive to wider promotion and application

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of Northeast stewed sauce, comprising the steps of:

[0024] 1) Selection of raw materials

[0025] Main ingredients: 200 servings of soybean paste;

[0026] Accessories: 13 parts of chili oil, 13 parts of ginger juice, 13 parts of coriander seed powder,

[0027] 8 parts of alcoholic extracts of peppercorns, star anise and bay leaves, 18 parts of monosodium glutamate,

[0028] 18 parts rice wine, 28 parts sugar, 1 part sesame, 35 parts water;

[0029] 2) Add 2 parts of yeast extract to soybean paste, stir evenly, and ferment at 33°C for 6 days to obtain a fermented product;

[0030] 3) Mix 13 parts of chili oil, 13 parts of ginger juice, 13 parts of coriander seed powder, 28 parts of sugar, 18 parts of monosodium glutamate, 18 parts of rice wine, 1 part of sesame and 35 parts of water, heat until the sugar is completely dissolved, and add to the fermentation in the mixture, stir evenly;

[0031] 4) Add 8 parts of alcohol extracts of Zanthoxylum...

Embodiment 2

[0040] A preparation method of Northeast stewed sauce, comprising the steps of:

[0041] 1) Selection of raw materials

[0042] Main ingredients: 200 servings of soybean paste;

[0043] Accessories: 17 parts of chili oil, 19 parts of ginger juice, 17 parts of coriander seed powder, 12 parts of alcohol extract of pepper, star anise and bay leaves, 22 parts of monosodium glutamate, 22 parts of rice wine, 32 parts of white sugar, 5 parts of sesame, 45 parts portion of water;

[0044] 2) Add 5 parts of yeast extract to soybean paste, stir evenly, and ferment at 37°C for 8 days to obtain a fermented product;

[0045] 3) Mix 17 parts of chili oil, 19 parts of ginger juice, 17 parts of coriander seed powder, 32 parts of sugar, 22 parts of monosodium glutamate, 22 parts of rice wine and 45 parts of water, heat until the sugar is completely dissolved, and then add it to the fermented product. Stir well;

[0046] 4) Add 12 parts of alcohol extracts of Zanthoxylum bungeanum, star ani...

Embodiment 3

[0055] A preparation method of Northeast stewed sauce, comprising the steps of:

[0056] 1) Selection of raw materials

[0057]Main ingredients: 200 servings of soybean paste;

[0058] Accessories: 15 parts of chili oil, 15 parts of ginger juice, 15 parts of coriander seed powder,

[0059] 10 parts of alcoholic extracts of peppercorns, star anise and bay leaves, 20 parts of monosodium glutamate,

[0060] 20 parts rice wine, 30 parts sugar, 40 parts water;

[0061] 2) Add 3 parts of yeast extract to soybean paste, stir evenly, and ferment at 35°C for 7 days to obtain a fermented product;

[0062] 3) Mix 15 parts of chili oil, 15 parts of ginger juice, 15 parts of coriander seed powder, 30 parts of sugar, 20 parts of monosodium glutamate, 20 parts of rice wine and 40 parts of water, heat until the sugar is completely dissolved, add it to the fermented product, and stir Uniform;

[0063] 4) Add 10 parts of the alcohol extracts of peppercorns, star anise and bay leaves, stir ...

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Abstract

The invention relates to a preparation method of a northeast braised sauce. The preparation method comprises the following steps of: adding 2-5 parts of yeast extract to a soybean paste; uniformly stirring; fermenting for 6-8 days at the temperature of 33-37 DEG C to obtain a leavening; mixing 13-17 parts of capsicol, 13-19 parts of ginger juice, 13-17 parts of coriander seed powder, 28-32 parts of white sugar, 18-22 parts of monosodium glutamate, 18-22 parts of yellow wine and 35-45 parts of water, and heating till the white sugar is completely dissolved; adding the mixture to the leavening, and uniformly stirring; and adding 8-12 parts of alcohol extractive prepared from pepper, Chinese anise and myrcia, and uniformly stirring to prepare the northeast braised sauce. The northeast braised sauce prepared by the method integrates delicious taste, natural flavor, health and convenience, has remarkable northeast local color, high nutritive value and good mouth feel and the functions of freshening, enhancing flavor and increasing mellow taste of foods, and is capable of removing undesirable odor in cooked food, thereby having unique nutrition and taste.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a preparation method of Northeast stewed sauce. Background technique [0002] China is the founding country of soy sauce, which has a history of thousands of years. From the records in "Zhou Li" to the records in "Book of Rites", the role of sauce has changed a lot, from the main food to a very specific condiment. In the Ming Dynasty (thirteenth century), the production of soybean paste was further developed, and the technology of making soybean paste was widely spread among the working people in urban and rural areas. Now, the sauce has been further developed in people's life. People like to add other auxiliary materials such as vegetables or meat to the sauce, and then fry or steam to get more and more popular vegetable sauce or meat sauce. Cook a variety of stewed dishes with local characteristics. However, because the traditional sauce processing requires long-term high-tempe...

Claims

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Application Information

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