Seafood sauce fragrance chili sauce and production method thereof

Abstract

The invention discloses a seafood sauce fragrance chili sauce and a production method thereof. The seafood sauce fragrance chili sauce is produced from the following materials, by weight, 30-40 parts of lean meat, 20-30 parts of a seafood enzymatic hydrolysis liquid, 6-8 parts of mushroom, 10-20 parts of scallion, 10-20 parts of fresh ginger, 10-20 parts of garlic, 3-5 parts of Chinese prickly ash, 10-30 parts of dry hot pepper, 35-45 parts of fermented black bean, 10-20 parts of sesame, 20-30 parts of tomato sauce, 15-25 parts of white sugar, 10-15 parts of sorbitol, 1-2 parts of xanthan gum, 0.3-0.5 parts of a spice, 2-4 parts of salt, 80-100 parts of edible oil, 5-10 parts of salad oil and 300 parts of water. Spanish mackerel, mushroom, lean meat and hot pepper are adopted as raw materials to increase the sauce fragrance of the chili sauce, and the sauce fragrance chili sauce has sweet, hot and saline salts and unique flavor, is especially suitable for Northerners' tastes, is rich in nutritional elements, and has a fat reducing efficacy. The production method has the advantages of simplicity, easy obtaining of raw materials, and suitableness for large batch production.

Description

technical field [0001] The invention belongs to the technical field of food for seasoning, and in particular relates to a seafood sauce spicy sauce and a preparation method thereof. Background technique [0002] Sauce is a pasty condiment processed with beans, wheat flour, fruit, meat or fish and shrimp as the main raw materials. It originated in China and has a long history. Now, Chinese common seasoning sauces are divided into two categories: sweet noodle sauce with wheat flour as the main raw material, and bean paste with beans as the main raw material; meat sauce, fish sauce and jam are not commonly used as seasoning sauces. With the advancement of sauce making technology, the method of making sauce was also used to cook other non-seasoning dishes. [0003] At present, seasoning sauces of various flavors have become indispensable seasonings for people's homes and travels. The seasoning sauces of different tastes and types sold on the market are increasing day by day, ...

AI Technical Summary

Problems solved by technology

The melting point of various animal fats is close to its body temperature, and due to the higher melting point, the digestibility is lower