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Muslim spicy sauce and preparation method thereof

A spicy sauce and halal technology, which is applied in food preparation, food ingredients containing natural extracts, food science, etc., can solve the problems of too simple and unreasonable formula, unbalanced nutrition of spicy sauce, etc., and achieve easy digestion and absorption, oily and red bright color effect

Active Publication Date: 2015-02-04
甘肃清味缘商贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, the formula is too simple and unreasonable, which makes the prepared chili sauce nutritionally unbalanced, or requires seafood or other meat to ensure the nutrition of chili sauce, and at the same time, wine and other alcoholic beverages are needed to enhance the taste, remove the smell and increase the aroma, or use a large amount of monosodium glutamate Wait for the freshener to enhance the freshness

Method used

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  • Muslim spicy sauce and preparation method thereof
  • Muslim spicy sauce and preparation method thereof
  • Muslim spicy sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0078] A halal spicy sauce is composed of the following raw materials in parts by weight: 160 parts by weight of fresh chili sauce, 60 parts by weight of sesame oil, 50 parts by milled sesame oil, 50 parts by bean paste, 30 parts by millet pepper, 5 parts by weight of bell pepper, 30 parts by weight of diced tofu, 20 parts by edible fungus, and concentrated wolfberry juice 10. Jujube concentrated juice 3, soy sauce 20, ginger 30, garlic 30, salt 3, spices 2, edible mushroom powder 3;

[0079] The diced tofu is prepared by the following method:

[0080] Cut the tofu into cubes of 0.5 cm, heat water 3 times the weight of the tofu to boiling, add 10% salt based on the weight of water, put in the cubes of tofu, blanch for 6 minutes, and centrifuge at 750r / min for 3 minutes to remove the surface moisture , Vacuum microwave puffing, microwave power 25W, vacuum degree 30KPa, time 3min;

[0081] Heat the palm oil to 190°C, add diced tofu and fry until the surface is golden brown, dra...

Embodiment 2

[0132] A halal spicy sauce is composed of the following raw materials in parts by weight: 30 parts by weight of fresh chili sauce, 30 parts of edible vegetable oil, 100 parts of bean paste, 50 parts of millet pepper, 50 parts of ox horn pepper, 50 parts of diced tofu, 10 parts of edible fungus, 1 part of concentrated wolfberry juice, and 1 part of concentrated red date Sauce 2, soy sauce 2, ginger 5, garlic 50, salt 5, spices 5, mushroom powder 3;

[0133] The diced tofu is prepared by the following method:

[0134] Cut the tofu into cubes of 0.5 cm, heat water three times the weight of the tofu to boiling, add 10% salt based on the weight of water, put in the cubes of tofu, blanch for 5 minutes, and centrifuge at a speed of 750r / min for 2 minutes to remove the surface moisture , Vacuum microwave puffing, microwave power 20W, vacuum degree 60KPa, time 5min;

[0135] Heat up the palm oil to 180°C, add diced tofu and fry until the surface is golden brown, drain the oil for late...

Embodiment 3

[0155] A halal spicy sauce is composed of the following raw materials in parts by weight: 300 parts by weight of fresh chili sauce, 100 parts of edible vegetable oil, 10 parts of bean paste, 5 parts of millet pepper, 10 diced tofu, 20 parts of edible fungus, 10 parts of concentrated wolfberry juice, 2 parts of red date juice, and soy sauce 40. Ginger 50, Garlic 50, Salt 5, Spice 5, Mushroom Powder 3;

[0156] The diced tofu is prepared by the following method:

[0157] Cut the tofu into cubes of 0.7 cm, heat water three times the weight of the tofu to boiling, add 10% salt based on the weight of water, put in the cubes of tofu, blanch for 6 minutes, and centrifuge at a speed of 750r / min for 5 minutes to remove the surface moisture , Vacuum microwave puffing, microwave power 20W, vacuum degree 30KPa, time 2min;

[0158] Heat the palm oil to 210°C, add diced tofu and fry until the surface is golden brown, drain the oil for later use;

[0159] Described edible vegetable oil is ...

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Abstract

The invention relates to Muslim spicy sauce and a preparation method thereof, belonging to the technical field of food seasonings. The Muslim spicy sauce is prepared from the following raw materials in parts by weight: 30-300 parts of fresh chili sauce, 30-100 parts of edible vegetable oil, 10-100 parts of thick broad-bean sauce, 5-50 parts of capsicum frutescens, 10-50 parts of diced tofu, 10-20 parts of edible mushrooms, 1-10 parts of wolfberry concentrated juice, 2-5 parts of red date concentrated juice, 2-40 parts of soybean sauce, 5-50 parts of fresh gingers, 3-50 parts of garlic, 2-5 parts of table salt, 0.2-5 parts of spices and 1-3 parts of edible mushroom powder. The Muslim spicy sauce has the characteristics of fine material selection and rigorous and scientific formula; the requirements in all the aspects of nutrition, taste, color and the luster and the like are considered, and the process is scientific and reasonable; and the aromas of a lentinus edodes aroma, a chili sauce aroma, a spice aroma and the like are harmonious, and the Muslim spicy sauce crispy in taste and chewy.

Description

technical field [0001] The invention belongs to the technical field of food seasonings, in particular to a halal spicy sauce and a preparation method thereof. Background technique [0002] Spicy sauce is a sauce-like condiment made with chili as the main raw material and mixed with various other materials. Extensive, and deeply loved by the people, the research about spicy sauce is also more and more subject to people's attention. [0003] The invention of application publication number CN 101897428 A "Eight Treasures Spicy Sauce Ingredients and Production" relates to a kind of eight treasures spicy sauce ingredients and its production which are edible as the main nutrition, and can also help digestion, black hair, appearance, intestines, clearing away heat and fire, and strengthening the body. It is a meal food. Raw materials for hot sauce: It is characterized by clean walnut kernels, pine nut kernels, peanut kernels, coix seeds, wolfberry, raisins, bamboo shoots, and dri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
CPCA23V2002/00A23L27/60A23L31/00A23L11/50A23V2250/21
Inventor 王占河刘登富杨正苍
Owner 甘肃清味缘商贸有限公司
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