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A kind of production technology of lake fresh braised sauce

A production process and stewed sauce technology, which is applied in the field of food processing, can solve the problems of short shelf life, unauthentic taste, and quality degradation, and achieve the effects of good taste, pure taste and balanced taste.

Active Publication Date: 2016-04-13
ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Now, the production process of many sauces is relatively simple, and the taste of the sauce is not authentic, which has led to a decline in the quality of the entire product of the sauce, and many of the products have a short shelf life and need to be removed after opening. Consume within a certain period of time, otherwise it will spoil

Method used

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  • A kind of production technology of lake fresh braised sauce
  • A kind of production technology of lake fresh braised sauce
  • A kind of production technology of lake fresh braised sauce

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Embodiment Construction

[0031] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention will be further elaborated below.

[0032] A kind of production technology of lake fresh stewed sauce is characterized in that, comprises the following steps:

[0033] Step 1. Raw material handling and weighing:

[0034] a. Onion, ginger and garlic are peeled and crushed to 1-5mm square, weighed for later use;

[0035] b. Crush fresh red peppers into 3-5mm squares, weigh them for later use;

[0036] c. Fried dried shrimps, weighed for later use;

[0037] d. Take an appropriate amount of rapeseed oil in the formula to dissolve the weighed antioxidant, and dissolve it for later use;

[0038] e. Other raw materials are weighed for standby;

[0039] Step 2, frying:

[0040] a. Soybean oil is first put into the pot and heated;

[0041] b. When the oil temperature rises to 120-150, put in the pepper seeds, fry the pe...

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Abstract

The invention discloses a production technology of lake fresh braised sauce. The production technology is characterized by comprising the following steps of: treating raw materials, weighing, frying, boiling, filling and sterilizing. A finished product can be prepared according to the steps, and the production technology is simple, and convenient to operate.

Description

Technical field: [0001] The invention relates to the technical field of food processing, in particular to a production process of lake fresh braised sauce. Background technique: [0002] Sauce is a pasty condiment processed with beans, wheat flour, fruit, meat or fish and shrimp as the main raw materials. It originated in China and has a long history. Now, Chinese common seasoning sauces are divided into two categories: sweet noodle sauce with wheat flour as the main raw material, and bean paste with beans as the main raw material; meat sauce, fish sauce and jam are not commonly used as seasoning sauces. . This status no longer exists in the condiments of modern Chinese. With the advancement of sauce making technology, the method of making sauce was also used to cook other non-seasoning dishes, and a method of cooking dishes, namely the sauce method, was gradually developed. [0003] Now, the production process of many sauces is relatively simple, and the taste of the sau...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60
Inventor 许瑞红杨立
Owner ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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