Abalone spicy sauce and preparation method thereof

A technology for spicy sauce and abalone, which is applied in the field of abalone 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 abalone chili sauce on the market at present, so a kind of spicy sauce containing abalone can be developed, which can not only increase the new flavor and taste of the chili sauce, but also has rich nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Take 20kg abalone, remove the shell, and dice the abalone meat to 0.125-0.5 cubic centimeters. Pour 6kg of peanut oil into the pot, heat to 140-160°C, add diced abalone and fry until the surface is golden yellow and rich in aroma, stop heating, take out the diced abalone and drain, and cool the remaining peanut oil for later use;

[0017] (2) Select 12kg of high-quality dry red pepper and grind it into chili powder for later use;

[0018] (3) Cut 4kg green onions into minced green onions, fry them in peanut oil heated to 90-100°C until the fragrance is strong, fry diced abalone, 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;

[0019] (4) Divide the hot sauce into bottles, add sesame oil to cover the upper layer. ...

Embodiment 2

[0021] (1) Take 25kg abalone, remove the shell, and dice the abalone meat to 0.125-0.5 cubic centimeters. Pour 7kg of soybean oil into the pot, heat to 140-160°C, add diced abalone and fry until the surface is golden yellow and rich in aroma, stop heating, take out the diced abalone and drain, and cool the remaining soybean oil for later use;

[0022] (2) Select 14kg of high-quality dry red pepper and grind it into chili powder for later use;

[0023] (3) Cut 5kg green onions into minced green onions, fry them in soybean oil heated to 90-100℃ until the fragrance is strong, and fry the fried diced abalone, 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;

[0024] (4) Divide the hot sauce into bottles, add sesame oil ...

Embodiment 3

[0026] (1) Take 40kg of abalone, remove the shell, and dice the abalone meat to 0.125-0.5 cubic centimeters. Pour 8kg of rapeseed oil into the pot, heat to 140-160°C, add diced abalone and fry until the surface is golden yellow and rich in aroma, stop heating, take out the diced abalone and drain, and cool the remaining rapeseed oil for later use;

[0027] (2) Select 15kg of high-quality dry red pepper and grind it into chili powder for later use;

[0028] (3) Cut 3kg of scallions into minced green onions, fry them in rapeseed oil heated to 90-100℃ until the aroma is strong, fry diced abalone, 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;

[0029] (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 an abalone spicy sauce with unique taste and a preparation method thereof, the abalone spicy sauce comprises the following raw materials with weight ratio: 30-40 parts of thick broad-bean sauce, 20-30 parts of abalone, 10-15 parts of hot red pepper, 3-5 parts of white sugar, 0.3-0.4 parts of ginger powder, 0.3-0.4 parts of five spices powder, 3-5 parts of welsh onion, 3-4 parts of chickens' extract, 1-2 parts of sesame oil, 5-8 parts of plant oil and 5-8 parts of salt. The preparation method comprises the following steps: cutting the abalone meat into diced meat with size of 0.125-0.5 cubic centimeter, placing in the plant oil at the temperature of 140-160 DEG C and frying to golden yellow appearance with rich fragrance, draining for standby, milling the hot red pepper for standby, cutting green Chinese onion in the plant oil at the temperature of 90-100 DEG C and frying to rich fragrance, finally placing the fried abalone, paprika, ginger powder, five spices powder, chickens' extract, salt, white sugar and thick broad-bean sauce in a pan, and frying for 12-18 minutes to obtain the spicy sauce.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to abalone 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] Abalone is one of the rare sea treasures. In recent years, the development of abalone artificial breeding industry and the improvement of breeding methods have greatly reduced the indoor cost and labor cost, and gradually entered the table of ordinary people. The meat of abalone is tender, fresh but not greasy; it is rich in nutrition, clear and rich in flavor, and it is delicious in cook...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/09A23L1/33A23L33/00
CPCA23L33/00A23L17/40A23L27/60
Inventor 李玉明
Owner 李玉明
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