Fish-flavor sauce and preparation method thereof

Abstract

The invention relates to the processing technical field of dishes, and particularly relates to fish-flavor sauce and a preparation method thereof. The fish-flavor sauce comprises the following components in parts by weight: 8-12 parts of tomato sauce, 4-5.5 parts of white sugar, 3.2-4.3 parts of salts, 4.3-5.8 parts of chicken essence, 4-6 parts of gingers, 2.3-3.7 parts of vinegar, 1.3-2.6 parts of dry chili powder, 4-5.5 parts of salad oil, 1.5-3 parts of aginomoto, 4-6 parts of green onion and 4-6 parts of garlic. The preparation method comprises the following steps: (1) pouring 4-5.5 parts of the salad oil into a cooking pot, placing 4-6 parts of the green onion and 4-6 parts of garlic powder after the oil is heated, stir-frying until the fragrance appears, pouring 1.3-2.6 parts of the dry chili powder and stir-frying to obtain red oil; (2) regulating the fire to a big fire, pouring into 8-12 parts of the tomato sauce for stirring-frying until the sauce color id dark, pouring 4-5.5 parts of the white sugar, 4.3-5.8 parts of the chicken essence, 2.3-3.7 parts of the vinegar and 1.5-3 parts of the aginomoto for cooking until the sauce is thick; and (3) cooling the sauce juice and filling bags with the cooled sauce juice according to the standard. According to the fish-flavor sauce and the preparation method disclosed by the invention, food with the sugar-vinegar taste is delicious and the nutrition value of the fish-flavor sauce is improved. The fish-flavor sauce has the advantages of being free of additives, pigments, essences and preservatives.

Description

technical field [0001] The invention relates to the technical field of dish processing, in particular to a fish-flavored sauce and a preparation method thereof. Background technique [0002] Yuxiang is the first of the eight major cuisines in China—the common cooking method of Shandong cuisine. Sweet and sour dishes, such as fish-flavored eggplant and fish-flavored pork ribs, are all foods that everyone usually likes to eat, so the fast-food Yuxiang sauce is produced Ingredients are a very wide application, but most of the fish-flavored sauces that appear on the market today are sauces with additives, pigments and preservatives. The sauces are prepared in the form of additives. Food coloring is used to change the color of food, and preservatives are used for antiseptic treatment, and this behavior of using additives, pigments, and preservatives will first change the taste of pure food, and second, long-term consumption will have adverse effects on the human body. Contents ...

AI Technical Summary

Problems solved by technology

[0002] Yuxiang is the first of the eight major cuisines in China—the common cooking method of Shandong cuisine. Sweet and sour dishes, such as fish-flavored eggplant and fish-flavored pork ribs, are all foods that everyone usually likes to eat, so the fast-food Yuxiang sauce is produced Ingredients are a very wide application, but most of the fish-flavored sauces that appear on the market today are sauces with additives, pigments and preservatives. The sauces are prepared in the form of additives. Food coloring is used to change the color of food, and preservatives are used for preservative treatment, and this behavior of using additives, pigments, and preservatives will first change the taste of pure food, and second, long-term consumption will have adverse effects on the human body