A hot and spicy sauce and a preparation method thereof

A technology for fragrant hot sauce and chili, which is applied to food preparation, bacteria and food ingredients used in food preparation as taste improvers, etc. Bright red, easy to digest and absorb

Inactive Publication Date: 2015-04-08
湖南辣啦食品科技有限公司
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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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  • A hot and spicy sauce and a preparation method thereof
  • A hot and spicy sauce and a preparation method thereof
  • A hot and spicy sauce and a preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0080] A spicy sauce is composed of the following raw materials in parts by weight: 160 parts by weight of shiitake mushroom chili paste, 60 parts of sesame oil, 50 parts of bean paste, 10 parts of chili pepper, 20 parts of diced tofu, 10 parts of edible fungus, 6 parts of wolfberry concentrated juice, 3 parts of concentrated red date juice, and 2 parts of concentrated apple juice. , soy sauce 10, ginger 20, garlic 20, salt 3, spices 2, mushroom powder 3, peanut 2, sesame 1, pepper oil 1.5;

[0081] The diced tofu is prepared by the following method:

[0082] Cut the tofu into cubes of 0.6cm, 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 3 minutes to remove the surface Moisture, vacuum microwave puffing, microwave power 25W, vacuum degree 30KPa, time 3min;

[0083] Heat up the edible vegetable oil to 190°C, add diced tofu and fry unt...

Embodiment 2

[0137] A spicy sauce is composed of the following raw materials in parts by weight: 100 parts by weight of shiitake mushroom chili paste, 60 parts of sesame oil, 100 parts of bean paste, 20 parts of pepper, 10 pieces of diced tofu, 10 parts of edible fungus, 2 parts of wolfberry concentrated juice, 2 parts of concentrated red date juice, and 1 part of concentrated apple juice , soy sauce 5, ginger 10, garlic 10, salt 2, spices 0.5, mushroom powder 1, peanut 1, sesame 1, pepper oil 1;

[0138] The diced tofu is prepared by the following method:

[0139] Cut the tofu into cubes of 0.6 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 30W, vacuum degree 60KPa, time 5min;

[0140] Heat up the edible vegetable oil to 180°C, add diced tofu and fry until the...

Embodiment 3

[0166] A spicy sauce is composed of the following raw materials in parts by weight: 200 parts by weight of shiitake mushroom chili paste, 120 parts of sesame oil, 100 parts of bean paste, 20 parts of pepper, 30 parts of diced tofu, 20 parts of edible fungus, 6 parts of wolfberry concentrated juice, 3 parts of concentrated red date juice, and 3 parts of concentrated apple juice , soy sauce 15, ginger 30, garlic 30, salt 5, spices 3, mushroom powder 3, peanut 3, sesame 3, pepper oil 2;

[0167] The diced tofu is prepared by the following method:

[0168] Cut the tofu into cubes of 0.6 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 2 minutes to remove the surface Moisture, vacuum microwave puffing, microwave power 20W, vacuum degree 60KPa, time 5min;

[0169] Heat up the edible vegetable oil to 210°C, add diced tofu and fry until the...

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Abstract

The present invention discloses a hot and spicy sauce and a preparation method thereof, and belongs to the field of food seasoning technology. The preparation method comprises the following main steps: preparing each raw material according to characteristics of the raw materials, heating siritch to 180-200 DEG C, adding ginger and garlic into the siritch, sauting the ginger and garlic until fragrant, adding thick broad-bean sauce into the mixture, maintaining product temperature at about 95 DEG C and stir-frying the mixture for 3-6 minutes, frying the mixture with pepper, shii-take and chilli paste, edible fungus and diced tofu for about 10 minutes, adding inspissated juice of Chinese wolfberry, red date and apple, spice material and soy sauce into the mixture, frying the mixture for additional 5 minutes at a product temperature of about 95 DEG C, adding salt, edible fungus powder, crushed peanut and sesame, continuing frying the mixture for 5 minutes, adding zanthorylum oil, stopping the fire, and maintaining product temperature at above 65 DEG C for hot filling. The hot and spicy sauce prepared in accordance with the above-mentioned preparation method is rich in nutrition, beautiful, ruddy and shiny in color, rich in gloss, salty and spicy and natural in taste, harmonious in fragrance, and crispy and chewy in taste.

Description

technical field [0001] The invention belongs to the technical field of food seasonings, in particular to a spicy sauce and a preparation method thereof. Background technique [0002] Chili sauce is a sauce-like condiment made with chili as the main raw material and mixed with various other materials. It has the functions of delicious taste, fresh color, long aftertaste, appetizing and invigorating spleen, and increasing appetite. At the same time, it is easy to eat and carry, and has a wide range of uses , and deeply loved by the people, the research about chili sauce is also more and more subject to people's attention. [0003] The invention of application publication number CN 101438806 A "nuclear nutritious spicy sauce" relates to a kind of soybean powder and kernel powder as the main components, and the ingredients are chili sauce, sesame oil, honey, star anise powder, pepper powder, cinnamon powder, clove powder, Spicy sauce with MSG. Added new designs and varieties f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/30A23L33/105A23L33/135
CPCA23V2002/00A23V2400/169A23V2200/14A23V2200/15A23V2200/16A23V2250/032A23V2250/21A23V2250/208A23V2250/708
Inventor 李建树
Owner 湖南辣啦食品科技有限公司
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