Making method for salad sauce

Abstract

The invention discloses a making method for salad sauce. The making method comprises the following steps: smashing soybean meal into particles, uniformly mixing the smashed soybean meal and bran in water, putting the mixture into a food steamer for steaming, then taking out the mixture for cooling to 35-40 DEG C, adding yeast, uniformly stirring, performing primary fermentation on the stirred raw materials for 24 hours, smashing the fermented raw material blocks, adding edible salt water, putting the materials into a sealed cylinder, performing secondary fermentation, keeping the temperature at 45-60 DEG C, putting the fermented raw materials into an oil filtering container, boiling pericarpium citri reticulatae, pepper, liquorice and caraway in water, pouring the solution into the oil filtering container to implement immersion for 12 hours, then opening an opening at the lower end of the oil filtering container, filtering out soybean sauce, mixing the soybean sauce with garlic juice, and packaging to form a finished product. The pericarpium citri reticulatae, pepper, liquorice, caraway and the garlic juice are added into the soybean sauce, so that the salad sauce tastes refreshing and has rich flavor; the salad sauce is suitable for being added into cold vegetable dishes in sauce easily and conveniently; the phenomenon that the salad sauce is excessively added due to the lack of experience or hand trembling can be avoided; the salad sauce is suitable for green hands.

Description

Technical field [0001] The invention relates to a manufacturing method of seasoning. Background technique [0002] Soy sauce is one of the main condiments in people's diet. Cold dishes are dishes that are mixed with seasonings and eaten cold. The raw materials after preliminary processing and blanching are made by adding red oil, soy sauce, garlic granules and other ingredients. According to the added red oil, it can generally be divided into three categories: spicy, spicy, and spiced. The history and culture of cold dishes are profound, dating back to the Zhou Dynasty and the pre-Qin period. Every cold dish is not only the food itself, but the seasoning is the soul. Sugar, sesame oil, vinegar, salt, chili oil, etc. are more or less seasoned, giving each cold dish a different taste. Mix the various ingredients and the sauce evenly before eating, so that the sour, spicy, sweet, and numb aroma will be released in the mouth, which will wake the stomach and maintain health. [000...

AI Technical Summary

Problems solved by technology

[0003] Because the existing cold dishes use more seasonings, the amount of putting in depends on experience and technology, so the taste of the finished cold dishes is different. A little carelessness when adding seasonings may ruin a whole plate of cold dishes. Lose