Oyster spicy sauce and preparation method thereof

A technology for spicy sauce and oyster, which is applied in the field of oyster spicy sauce and its preparation, and achieves the effects of simple and easy preparation method, moderate spiciness and rich aroma.

Inactive Publication Date: 2014-06-25
李玉明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There is no oyster hot sauce on the market at present, so a kind of spicy sauce containing oysters is developed, which can not only increase the new flavor and taste of the hot sauce, but also has rich nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Take 20kg of oysters, shell them, and dice the oyster meat to 0.125-0.5 cubic centimeters. Pour 6kg of peanut oil into the pot, heat to 140-160°C, add diced oysters and fry until the surface is golden yellow and rich in aroma, stop heating, take out the diced oysters and drain, and cool the remaining peanut oil for later use;

[0018] (2) Select 12kg of high-quality dry red pepper and grind it into chili powder for later use;

[0019] (3) Cut 4kg green onions into minced green onions, fry them in peanut oil heated to 90-100℃ until the fragrance is strong, and fry diced oysters, chili powder, 0.3kg ginger powder, 0.3kg five-spice powder, 3kg chicken essence, Pour 6kg of salt, 4kg of white sugar and 35kg of bean paste into the pot together, and stir-fry for 18 minutes, so that the ingredients are fully mixed and the aroma is fully integrated, and then it is made into hot sauce;

[0020] (4) Divide the hot sauce into bottles, add sesame oil to cover the upper layer. ...

Embodiment 2

[0022] (1) Take 25kg of oysters, shell them, and dice the oyster meat to 0.125-0.5 cubic centimeters. Pour 7kg of soybean oil into the pot, heat to 140-160°C, add diced oysters and fry until the surface is golden yellow and rich in aroma, stop heating, take out the diced oysters and drain, and cool the remaining soybean oil for later use;

[0023] (2) Select 14kg of high-quality dry red pepper and grind it into chili powder for later use;

[0024] (3) Cut 5kg green onions into minced green onions, fry them in soybean oil heated to 90-100°C until the fragrance is strong, and fry diced oysters, chili powder, 0.4kg ginger powder, 0.4kg five-spice powder, 4kg chicken essence , 7kg of salt, 3kg of white sugar and 38kg of bean paste are poured into the pot together, and stir-fried for 14 minutes, so that the ingredients are fully mixed, and the aroma is fully integrated, that is, it is made into hot sauce;

[0025] (4) Divide the hot sauce into bottles, add sesame oil to cover the ...

Embodiment 3

[0027] (1) Take 40kg of oysters, shell them, and dice the oyster meat to 0.125-0.5 cubic centimeters. Pour 8kg of rapeseed oil into the pot, heat to 140-160°C, add diced oysters and fry until the surface is golden yellow and rich in aroma, stop heating, take out the diced oysters and drain, and cool the remaining rapeseed oil for later use;

[0028] (2) Select 15kg of high-quality dry red pepper and grind it into chili powder for later use;

[0029] (3) Cut 3kg green onions into minced green onions, fry them in rapeseed oil heated to 90-100℃ until the aroma is strong, and fry diced oysters, chili powder, 0.4kg ginger powder, 0.4kg five-spice powder, 4kg Pour chicken essence, 8kg salt, 5kg white sugar and 40kg bean paste into the pot together, and stir fry for 12 minutes, so that all ingredients are fully mixed and the aroma is fully integrated, and then it is made into hot sauce;

[0030] (4) Divide the hot sauce into bottles, add sesame oil to cover the upper layer.

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PUM

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Abstract

The invention relates to a unique taste oyster spicy sauce and a preparation method thereof. The raw materials of the oyster spicy sauce comprise, by weight, 30-40 parts of bean sauce, 20-30 parts of oyster, 10-15 parts of red pepper, 3-5 parts of white granulated sugar, 0.3-0.4 part of ginger powder, 0.3-0.4 part of five spice powder, 3-5 parts of welsh onion, 3-4 parts of chicken essence, 1-2 parts of sesame oil, 5-8 parts of vegetable oil, and 5-8 parts of gravy salt. The preparation method comprises: cutting oyster meat into oyster blocks with a size of 0.125-0.5 cm<3>, placing into vegetable oil with a temperature of 140-160 DEG C, frying until the appearance color is golden and the fragrance is rich, draining for later use, grinding red pepper into powder, cutting welsh onion into welsh onion pieces, placing into vegetable oil with a temperature of 90-100 DEG C, frying until the fragrance is rich, pouring the fried oyster blocks, the red pepper powder, ginger powder, five spice powder, chicken essence, gravy salt, white granulated sugar and bean sauce into a pot, and carrying out stir-frying for 12-18 min to prepare the oyster spicy sauce.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to oyster spicy sauce and a preparation method thereof. Background technique [0002] Traditional sauce products are fermented from grains. At present, with the improvement of human living standards and the diversification of needs, some new flavors of sauce products have begun to be developed. Especially chili sauce is currently the most popular and best-selling sauce product on the market, but the variety of chili sauce on the market is relatively single and has low nutrition. [0003] Oysters, also known as oysters, are widely distributed in coastal areas and have been cultivated in large quantities at present. "Compendium of Materia Medica" records: oyster meat "eat more, can revitalize the skin, invigorate the kidney and strengthen yang, and can cure deficiency and relieve erysipelas." Traditional Chinese medicine believes that the meat of oysters has good therapeuti...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/09A23L1/33A23L29/30
CPCA23L33/00A23L27/60
Inventor 李玉明
Owner 李玉明
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