A kind of dried shrimp mint spicy sauce and preparation method thereof

A technology of lotus-flavored chili sauce and dried shrimp, which is applied in the field of chili sauce, can solve the problems that it is difficult to meet the needs of the market for sauce safety, nutrition, greenness, and health care, and the taste of chili sauce is single, so as to enrich food culture and improve life taste , wide commercial potential and the effect of developing value

Active Publication Date: 2018-04-13
芜湖市老兵坛子食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet existing spicy sauce taste is relatively single, is often difficult to satisfy the needs of the market of today's seasoning sauce safety, nutrition, green, health care

Method used

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  • A kind of dried shrimp mint spicy sauce and preparation method thereof

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Effect test

Embodiment 1

[0030] Dried shrimp and mint spicy sauce of the present invention, its raw material comprises the following components by weight: 45 parts of dried shrimp, 185 parts of red pepper, 9 parts of mint leaves, 100 parts of soybean oil, 1 part of monosodium glutamate, 1.5 parts of chives, 0.5 part of ginger , 3 parts of chili powder, 0.5 parts of pepper, 1 part of tangerine peel, 0.1 part of menthol, 3.2 parts of white sugar, 0.02 parts of xylitol, 3.5 parts of table salt, 0.2 parts of acetylated distarch adipate, 5′-inosinic acid 0.8 part of disodium, 0.4 part of disodium 5'-guanylate.

[0031] The preparation method of dried shrimp mint spicy sauce of the present invention comprises the following steps:

[0032] A. Add the dried shrimps to salt water and soak for 15 minutes, remove and drain the water and crush it to 70 mesh, add it again to soak in salt water for 15 minutes, remove and drain the water; heat 70wt% soybean oil based on soybean oil to 90°C, Then add tangerine peel ...

Embodiment 2

[0037] Dried shrimp mint spicy sauce of the present invention, its raw material comprises the following components by weight: 55 parts of dried shrimp, 175 parts of red pepper, 13 parts of mint leaves, 85 parts of soybean oil, 1.5 parts of monosodium glutamate, 1 part of chives, 1 part of ginger , 2 parts of chili powder, 1 part of pepper, 0.5 part of tangerine peel, 0.4 part of menthol, 2.5 parts of white sugar, 0.08 part of xylitol, 1 part of table salt, 0.9 part of acetylated distarch adipate, 5′-inosinic acid 0.4 parts of disodium, 0.8 parts of disodium 5'-guanylate.

[0038] The preparation method of dried shrimp mint spicy sauce of the present invention comprises the following steps:

[0039] A. Add dried shrimps to salt water and soak for 30 minutes, remove and drain the water and crush it to 30 mesh, add it again to soak in salt water for 30 minutes, remove and drain the water; heat 60wt% soybean oil based on soybean oil to 110°C, Then add tangerine peel and pepper an...

Embodiment 3

[0044] Dried shrimp mint spicy sauce of the present invention, its raw material comprises the following components by weight: 48 parts of dried shrimps, 180 parts of red peppers, 11 parts of mint leaves, 87 parts of soybean oil, 1.45 parts of monosodium glutamate, 1.2 parts of chives, 0.85 parts of ginger , 2.2 parts of chili powder, 0.9 parts of pepper, 0.6 parts of tangerine peel, 0.34 parts of menthol, 2.7 parts of white sugar, 0.068 parts of xylitol, 1.8 parts of table salt, 0.79 parts of acetylated distarch adipate, 5′-inosinic acid 0.45 part of disodium, 0.69 part of disodium 5'-guanylate; wherein, the average particle diameter of the chili powder is 110 mesh.

[0045] The preparation method of dried shrimp mint spicy sauce of the present invention comprises the following steps:

[0046] A. Add the dried shrimps to salt water and soak for 17 minutes, remove and drain the water and crush it to 40 mesh, add it again to soak in salt water for 26 minutes, remove and drain th...

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PUM

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Abstract

The invention discloses a dried shrimp and mint spicy sauce. The raw materials include the following components in parts by weight: 45-55 parts of dried shrimp, 175-185 parts of red pepper, 9-13 parts of mint leaves, 85-100 parts of soybean oil, and 1 part of monosodium glutamate ‑1.5 parts, 1‑1.5 parts shallot, 0.5‑1 part ginger, 2‑3 parts chili powder, 0.5‑1 part pepper, 0.5‑1 part tangerine peel, 0.1‑0.4 part menthol, 2.5‑3.2 parts sugar, wood Sugar alcohol 0.02‑0.08 part, salt 1‑3.5 part, acetylated distarch adipate 0.2‑0.9 part, 5′‑inosinate disodium 0.4‑0.8 part, 5′‑guanylate disodium 0.4‑0.8 part share. The invention also discloses a preparation method of the dried shrimp and mint spicy sauce. The prepared dried dried shrimp and mint spicy sauce has a smooth chewiness, cool and spicy taste, and is nutritious and healthy.

Description

technical field [0001] The invention relates to the technical field of spicy sauce, in particular to a dried shrimp and mint spicy sauce and a preparation method thereof. Background technique [0002] In recent years, sauce food is a favorite condiment of people. Many people like to put some spicy sauce or spicy sauce when cooking, making the bottom of the pot, etc., which can make the dishes more delicious and fragrant, and the spicy sauce is spicy. It is very stimulating to the taste buds. Yet existing spicy sauce taste is relatively single, is often difficult to satisfy the needs of the market of current seasoning sauce safety, nutrition, green, health care. Contents of the invention [0003] The invention provides a spicy sauce with dried shrimp and mint and a preparation method thereof. The prepared spicy sauce with dried shrimp and mint has a chewy texture and is smooth, has a cool and spicy taste, and is nutritious and healthy. [0004] The invention provides a dr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L33/00
Inventor 林立
Owner 芜湖市老兵坛子食品有限公司
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