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A kind of xo sauce and preparation method thereof

A technology of knotweed and edible oil, which is applied in the field of food condiments, can solve the problems of easy fire, high humidity, and low frequency of consumption by consumers, and achieve the effects of extending the shelf life, satisfying the taste and improving the flavor.

Active Publication Date: 2016-05-18
MILLION HARVEST DONGGUAN COMPANY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high temperature and high humidity in southern China, especially in Guangdong, it is easy to get angry when eating spicy food, and the frequency of consumption by consumers is not high, which limits the popularization and promotion of XO sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] XO sauce, its components and weight fractions are: knotweed powder 10g; ham 120g; scallop 40g; shrimp 100g; dried onion 80g; garlic 80g; edible oil 480g; pepper 70g; oyster sauce 7g; chicken powder 7g; sugar 4g; salt 2g.

[0020] Polygonum cuspidatum powder is the ground powder of traditional Chinese medicine Polygonum cuspidatum root, and the diameter of the powder is 15 microns.

[0021] The edible oil is peanut oil, and the chili is chili pepper.

[0022] The scallops are broken scallops with a diameter of 1-5mm.

[0023] Preparation method: a. Soak the scallops in water for 40 minutes, drain the water; put the dried onion and garlic into a grinder and grind them into dried onion and garlic; b. Cut the pepper into three sections; cut the ham into 15- Ham strips of 30mm, 2-5mm wide, and 2-5mm high; crush the shrimps into minced meat with a grinder; c. Fry the ham strips with edible oil until golden yellow; d. Pour peanut oil into a pot and heat to 120-150 ℃Add shri...

Embodiment 2

[0025] XO sauce, its components and weight fractions are: knotweed powder 20g; ham 120g; scallop 60g; shrimp 100g; dried onion 80g; garlic 80g; edible oil 440g; pepper 70g; oyster sauce 10g; chicken powder 7g; sugar 4g; salt 5g.

[0026] Polygonum cuspidatum powder is the ground powder of traditional Chinese medicine Polygonum cuspidatum root, and the diameter of the powder is 15 microns.

[0027] The edible oil is peanut oil, and the chili is chili pepper.

[0028] The scallops are broken scallops with a diameter of 1-5mm.

[0029] Preparation method: a. Soak the scallops in water for 40 minutes, drain the water; put the dried onion and garlic into a grinder and grind them into dried onion and garlic; b. Cut the pepper into three sections; cut the ham into 15- Ham strips of 30mm, 2-5mm wide, and 2-5mm high; crush the shrimps into minced meat with a grinder; c. Fry the ham strips with edible oil until golden yellow; d. Pour peanut oil into a pot and heat to 120-150 ℃Add shr...

Embodiment 3

[0031] XO sauce, its components and weight fractions are: knotweed powder 30g; ham 150g; scallop 50g; shrimp 120g; dried shallot 80g; garlic 80g; 4g.

[0032] Polygonum cuspidatum powder is the ground powder of traditional Chinese medicine Polygonum cuspidatum root, and the diameter of the powder is 15 microns.

[0033] The edible oil is peanut oil, and the chili is chili pepper.

[0034] The scallops are broken scallops with a diameter of 1-5mm.

[0035] Preparation method: a. Soak the scallops in water for 40 minutes, drain the water; put the dried onion and garlic into a grinder and grind them into dried onion and garlic; b. Cut the pepper into three sections; cut the ham into 15- Ham strips of 30mm, 2-5mm wide, and 2-5mm high; crush the shrimps into minced meat with a grinder; c. Fry the ham strips with edible oil until golden yellow; d. Pour peanut oil into a pot and heat to 120-150 ℃Add shrimp, chili, scallops, chopped shallot, minced garlic, and knotweed powder, stir...

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PUM

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Abstract

XO sauce and a preparing method thereof are provided. Components of the XO sauce comprise giant knot weed powder, ham, dried scallop, shrimp meat, dry scallion, garlic, edible oil, hot pepper, oyster sauce, chicken powder, white sugar and table salt. The XO sauce comprises 0.1-3 parts by weight of the giant knot weed powder, 5-20 parts by weight of the ham, 1-10 parts by weight of the dried scallop, 5-20 parts by weight of the shrimp meat, 5-10 parts by weight of the dry scallion, 5-10 parts by weight of the garlic, 30-50 parts by weight of the edible oil, 5-10 parts by weight of the hot pepper, 0.5-1 part by weight of the oyster sauce, 0.5-1 part by weight of the chicken powder, 0.1-1 part by weight of the white sugar and 0.1-0.5 part by weight of the table salt. The XO sauce prepared by the method maintains a peppery taste. Long-term eating of the XO sauce is free of suffering from excessive internal heat.

Description

technical field [0001] The invention relates to the field of food condiments, in particular to an XO sauce and a preparation method thereof. Background technique [0002] XO sauce is a seasoning invented by Mr. Huang Binghua, which is developed from several more expensive materials. XO sauce first appeared in some high-end restaurants in Hong Kong in the 1980s, and became popular in the 1990s. There is no certain standard for the ingredients of XO sauce, but it mainly includes scallops, dried shrimps, Jinhua ham and chili peppers, etc. The taste is fresh and spicy. Due to the high temperature and high humidity in southern China, especially in Guangdong, it is easy to get angry when eating spicy food, and the frequency of consumers eating it is not high, which limits the popularization and promotion of XO sauce. [0003] Polygonum cuspidatum (scientific name: Reynoutria japonica Houtt.) has another name called sour barrel bar, sour barrel reed, big elder bone, and spotted r...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L33/105
CPCA23L27/60A23L33/10A23V2002/00A23V2200/30
Inventor 钟明发卢织强
Owner MILLION HARVEST DONGGUAN COMPANY
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