Oil-flavor sauce and preparation method thereof

Abstract

The invention relates to an oil-flavor sauce and a preparation method thereof. The oil-flavor sauce is characterized by being prepared from the following raw materials in parts by weight: 100-110 parts of fish meat, 10-11 parts of fish bones, 9-10 parts of roes, 20-22 parts of fish vesicles, 10-11 parts of lemons, 5-6 parts of sea cucumbers, 10-12 parts of pork bones, 10-11 parts of potatoes, 15-20 parts of red rice, 10-11 parts of mashed garlic, 4-5 parts of corn starch, 20-22 parts of lard oil, 5-7 parts of maca powder, 350-370 parts of sweet flour paste, 2-3 parts of radix isatidis, 3-4 parts of dandelions, 1-2 parts of rhizoma anemarrhenae, 2-3 parts of fructus forsythiae, 1-2 parts of aporosa chinensis, 3-4 parts of cardamine urbaniana, 10-11 parts of tea leaves, 9-10 parts of peanut oil and 8-9 parts of nutrient health liquid. According to the preparation method, the complete nutrition of fish is remained, and the fish vesicles contain collagen, are boiled with water, are cooled to be solidified and are then smooth and delicious; by adding the lard oil braised with the mashed garlic, the flavor of the oil-flavor sauce is increased; meanwhile, the oil-flavor sauce contains a plurality of traditional Chinese medicines and is capable of preventing cold; besides, by adding white fungus and radix puerariae which are capable of helping producing saliva and slaking thirst, the mouth dryness caused after the sauce is eaten can be avoided.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an oil-flavored sauce and a preparation method thereof. Background technique [0002] Seasoning sauce has a long history in my country and is mostly used in cooking dishes. There are many fish pastes on the market, most of which are only processed from fish, ignoring the nutritional value of other parts of the fish. Among them, fish bones are rich in calcium and trace elements. Regular consumption can prevent osteoporosis. Fish bubbles contain small biomolecular collagen proteins, which are easily absorbed and utilized by the human body. Fish roe contains a lot of protein, calcium, phosphorus, and iron. , vitamins and riboflavin are good supplements and growth agents for human brain and bone marrow. Therefore, developing a kind of sauce that contains the complete nutrition of fish has broad market prospect. Contents of the invention [0003] The object of...

AI Technical Summary

Problems solved by technology

There are many fish pastes on the market, most of which are only processed from fish meat, ignoring the nutritional value of other parts of the fish