Barbeque sauce and preparation method thereof

A technology of sand tea paste and sand ginger powder, which is applied in food preparation, application, food science, etc., can solve the problems of insufficient coordination of characteristic flavor, insufficient aroma, and insufficient pure taste, etc., and achieve strong compound aroma, mellow aftertaste, colorful effect

Inactive Publication Date: 2014-04-30
蔡云云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Shacha sauce is a traditional dish in the southern region. It has a long history and its unique flavor characteristics are unique. Prepared with water and stored for a period of time to separate the water; the taste is not pure enough, the characteristic flavor is not obvious and harmonious, and the aroma is not strong enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of sand tea sauce, in parts by weight, its components are: 200 parts of peanut kernels, 160 parts of dried flounder, 140 parts of dried shrimp, 145 parts of sesame paste, 160 parts of garlic head, 1.5 parts of fragrant wood grass, 280 parts of white granulated sugar, vegetable oil 760 parts, 23 parts of salt, 68 parts of chives, 68 parts of chili powder, 24 parts of mustard powder, 22 parts of five-spice powder, 12 parts of sand ginger powder, and 13 parts of coriander seeds.

[0019] Above-mentioned shacha sauce is realized through the following steps:

[0020] (1) Put 200 portions of peanut kernels into a container, soak in boiling water for 10 minutes, peel the skins, fry them in a half-cooked oil pan until they are cooked and crispy, remove them, and grind them into fine powder after cooling;

[0021] (2) Remove bone spurs from 160 portions of dried flounder, fry them in a half-cooked oil pan, remove them, and chop them into fine pieces for later use;

[002...

Embodiment 2

[0028] A kind of sand tea sauce, in parts by weight, its components are: 250 parts of peanut kernels, 185 parts of dried flounder, 160 parts of dried shrimp, 175 parts of sesame paste, 190 parts of garlic head, 3.0 parts of fragrant wood grass, 320 parts of white granulated sugar, vegetable oil 830 parts, 35 parts of salt, 82 parts of chives, 82 parts of chili powder, 36 parts of mustard powder, 36 parts of five-spice powder, 18 parts of sand ginger powder, and 17 parts of coriander seeds.

[0029] Above-mentioned shacha sauce is realized through the following steps:

[0030] (1) Put 250 portions of peanut kernels into a container, soak in boiling water for 10 minutes, peel off the skins, fry them in a half-cooked oil pan until they are cooked and crispy, remove them, and grind them into fine powder after cooling;

[0031] (2) Remove bone spurs from 185 portions of dried flounder, fry them in a half-cooked oil pan, remove them, and chop them into fine pieces for later use;

...

Embodiment 3

[0038] A kind of sand tea sauce, in parts by weight, its components are: 220 parts of peanut kernels, 170 parts of dried flounder, 145 parts of dried shrimp, 155 parts of sesame paste, 170 parts of garlic, 1.8 parts of fragrant wood grass, 290 parts of white granulated sugar, vegetable oil 785 parts, 27 parts of salt, 72 parts of chives, 72 parts of chili powder, 28 parts of mustard powder, 27 parts of five-spice powder, 14 parts of sand ginger powder, and 14 parts of coriander seeds.

[0039] Above-mentioned shacha sauce is realized through the following steps:

[0040] (1) Put 220 portions of peanut kernels into a container, soak in boiling water for 10 minutes, peel off the skins, fry them in a half-cooked oil pan until cooked and crispy, remove them, and grind them into fine powder after cooling;

[0041] (2) Remove bone spurs from 170 portions of dried flounder, fry them in a half-cooked oil pan, remove them, and chop them into fine pieces for later use;

[0042] (3) Put...

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PUM

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Abstract

The invention discloses barbeque sauce and a preparation method thereof. The barbeque sauce is composed of following components: peanut kernels, dried flatfish, dried shrimps, sesame paste, garlic head, melilotus, white granulated sugar, plant oil, table salt, chives, chili powder, mustard powder, five spice powder, sand ginger powder and caraway seeds. The preparation method comprises the following steps: crushing peanuts; crushing the dried flatfish; baking peanut oil; peeling off the garlic head and chopping the dried shrimps; preparing chive oil; preparing garlic oil and chili oil; frying the raw materials into a pan; and cooling and tinning. The barbeque sauce has the characteristics that the product can be directly eaten with rice or bread by dipping and can be adjusted into a special compound flavor; the barbeque sauce is used for cooking dishes and is suitable for cooking methods of cooking, braising, stewing, rinsing, burning and the like; the compound flavor is rich, the color is bright, the viscosity is stable, the color and the taste are complete and the aftertaste is mellow; components are natural and have no toxin; the barbeque sauce is convenient to use and long in expiration date; the manufacturing process is simple, the resource of the raw materials is abundant and the large-scale industrial production can be realized.

Description

Technical field [0001] The invention belongs to the field of food condiment processing, and specifically relates to a sand tea sauce and a preparation method thereof. Background technique [0002] China is an ancient civilization with a history of five thousand years, and its food culture and cooking skills are part of the history of its civilization. As early as the Spring and Autumn Period and the Warring States Period, people attached great importance to seasoning. The five flavors of sour, sweet, bitter, spicy and salty were recorded in "Zhou Li" and "Lu Shi Chun Qiu". Ancient Chinese people cleverly combined various single condiments to produce many complex flavors with different tastes, thus creating a rich and colorful flavor. Seasonings, also called condiments, are food ingredients that are added in small amounts to other foods to improve the taste. Most traditional seasonings have a single ingredient, such as salt, soy sauce, oyster sauce, monosodium glutamate, et...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L27/60
CPCA23L27/60
Inventor 蔡云云
Owner 蔡云云
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