Minced garlic fragrant and spicy sauce and manufacturing method thereof
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A technology of spicy sauce and minced garlic, applied in the field of food processing, can solve problems such as difficulty in satisfying public taste, and achieve the effects of reducing the probability of occurrence of various diseases, having a reasonable formula and being easy to absorb.
Active Publication Date: 2015-10-28
HUBEI PROVINCE BADONG COUNTY QUANNONG ECOLOGICAL AGRI CO LTD
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Problems solved by technology
The garlic chili sauce is added with more noodle sauce, white wine and other auxiliary materials, which is difficult to satisfy the taste of the public
[0012] At present, th
Method used
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Embodiment 1
[0040] A kind of minced garlic spicy sauce, its raw material and proportioning are as follows (composed of the following parts by weight): 240 parts of minced garlic, 50 parts of dried red pepper, 50 parts of crispy peanuts, 240 parts of shiitake mushrooms (by weight under natural moisture conditions) , 450 parts of rapeseed salad oil, 12 parts of sugar, 3 parts of spices, 10 parts of edible salt, 60 parts of tempeh, 10 parts of minced ginger, 40 parts of soy sauce, 15 parts of sesame, 3 parts of chicken powder, etc. are made according to weight ratio.
[0041] A preparation method of minced garlic spicy sauce, the preparation method is as follows.
[0042] a. Raw material pretreatment and processing.
[0043] Make crushed chili peppers and red oil: choose natural dried red Chaotian peppers, wash the surface, dry them, remove 90% of the seeds, and crush them into medium-thick crushed peppers; burn the rapeseed salad oil until it is seven mature, and then turn to low heat (115-...
Embodiment 2
[0051] The production steps of this example are the same as those in Example 1, except that the weight ratio is as follows: 260 parts of minced garlic, 70 parts of dried red pepper, 80 parts of crisp peanuts, 15 parts of white sugar, 7 parts of pepper powder, and 260 parts of shiitake mushrooms. parts (by weight under natural moisture conditions), 650 parts of rapeseed salad oil, 30 parts of minced ginger, 80 parts of tempeh, 60 parts of soy sauce, 25 parts of sesame seeds, 7 parts of chicken powder, etc. are made according to weight ratio.
Embodiment 3
[0053] The production steps of this example are the same as those of Example 1, except that the weight ratio is as follows: 250 parts of minced garlic, 50 parts of dried red pepper, 65 parts of crisp peanuts, 15 parts of white sugar, 5 parts of pepper oil, and 250 parts of shiitake mushrooms. parts (by weight under natural moisture conditions), 500 parts of soybean salad oil, 20 parts of minced ginger, 70 parts of tempeh, 50 parts of soy sauce, 20 parts of sesame seeds, 5 parts of chicken powder, etc. are made according to weight ratio. (This program is the best program for Southern tastes).
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Abstract
The present invention discloses a minced garlic fragrant and spicy sauce and a manufacturing method thereof. The minced garlic fragrant and spicy sauce is manufactured from the following main ingredients: minced garlic 240-260 parts, dried red peppers 50-70 parts, crisp peanuts 50-80 parts, vegetable oil 450-650 parts, and vegetable materials with an equal proportion to the minced garlic, and accessory ingredients: white sugar 12-15 parts, spices 3-7 parts, edible salt 10-15 parts, fermented soya beans 60-80 parts, minced ginger 10-30 parts, soy sauce 40-60 parts, sesame seeds 15-25 parts, chicken meat powder 3-7 parts, etc. in weight ratios. The manufacturing of the minced garlic fragrant and spicy sauce includes the following specific steps: a. pre-treating and processing raw materials: preparing chopped red peppers and hot red pepper oil; preparing crisp peanuts; preparing minced garlic; and preparing vegetable materials; b. preparing minced garlic fragrant and spicy sauce; and c. filtering oil at room temperature, homogenizing manually and naturally, filling, pasteurizing, packaging, and conducting finished product inspecting before leaving a factory. The minced garlic fragrant and spicy sauce is unique in processing technology, scientific in formula, and relative less in added accessory ingredients. The cooking of the raw materials not only removes the pungent flavor of the garlic, but also enables the fragrance of the garlic and red peppers to be more prominent and to be better integrated. The product is fragrant, spicy, and appetizing and is suitable for population with different tastes, and is rich in nutrition and has a variety of beneficial effects for human body.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to garlic chili sauce and a preparation method thereof. Background technique [0002] Garlic is the bulb of the Allium plant in the Liliaceae family. Garlic is rich in nutrition: every 100 grams contains 69.8 grams of water, 4.4 grams of protein, 0.2 grams of fat, 23.6 grams of carbohydrates, 5 mg of calcium, 44 mg of phosphorus, 0.4 mg of iron, and 3.09 micrograms of selenium , Vitamin C 3 mg. In addition, it also contains trace elements such as thiamine, riboflavin, niacin, allicin, citral and germanium. Contains about 0.2% volatile oil. The main ingredient in the oil is allicin, which has a bactericidal effect. It is produced by the hydrolysis of alliin contained in garlic by the action of allinase. It still contains a variety of thioether compounds composed of allyl, propyl and methyl groups. [0003] The Padang garlic is produced in the selenium capital o...
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Application Information
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IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
Inventor 王立三胡建周王燕子
Owner HUBEI PROVINCE BADONG COUNTY QUANNONG ECOLOGICAL AGRI CO LTD
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