Golden Chinese wingleaf pricklyash fruit sauce

A technology of golden rattan pepper sauce and bell pepper sauce, which is applied in the field of food or food materials, can solve the problems of hot and dry food, getting angry for eaters, and inconvenient regular consumption, etc., and achieve the effect of unique flavor, novel raw materials, and improved edible value

Inactive Publication Date: 2016-09-21
重庆飞亚实业有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Of course, the use of sauces is not limited to grilled fish. The use of sauces is wide, such as pickling, cooking, dipping, cold salad, etc., may use sauces. Consumers have fewer choices, so they need some new sauces to enrich the market,

Method used

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  • Golden Chinese wingleaf pricklyash fruit sauce
  • Golden Chinese wingleaf pricklyash fruit sauce
  • Golden Chinese wingleaf pricklyash fruit sauce

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Embodiment Construction

[0018] The present invention will be described in further detail below by means of specific embodiments:

[0019] The golden rattan pepper sauce in this plan, the raw materials include soybean oil, yellow bell pepper sauce, wild sansho pepper sauce, fresh rattan pepper sauce, edible salt, white sugar, chicken essence, yeast extract, garlic, ginger, pepper powder, rattan pepper oil .

[0020] The production method adopts the following steps: S1. Frying yellow bell peppers: add soybean oil to a frying pan and heat to 120°C, add yellow bell pepper sauce and stir-fry for 22-28 minutes. Because the water content of peppers fluctuates, the time is determined by sensory evaluation With assistance, stir-fry until the oil color is yellow and bright, there is no obvious taste of raw pepper, and the skin of the pepper shrinks, and the frying temperature is controlled at 110°C;

[0021] S2. Stir-frying wild pepper: then step S1, add wild pepper sauce, garlic and ginger to the frying pan ...

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Abstract

The invention relates to the technical field of foods or food materials, and discloses a golden Chinese wingleaf pricklyash fruit sauce. The golden Chinese wingleaf pricklyash fruit sauce is prepared from, by mass, 20-30 parts of soybean oil, 40-60 parts of yellow lantern chili sauce, 10-20 parts of pod pepper sauce, 5-20 parts of fresh Chinese wingleaf pricklyash fruit sauce, 5-10 parts of edible salt, 1-3 parts of white granulated sugar, 3-8 parts of chicken essence, 1-2 parts of yeast extract, 1-3 parts of garlic, 2-4 parts of ginger, 1-2 parts of pepper powder and 3-5 parts of Chinese wingleaf pricklyash fruit oil. Compared with existing baked fish sauces, the sauce is novel in raw material and reasonable in proportion, dishes cooked through the sauce is novel in taste, has a unique flavor, is free of dryness-heat, has a certain medicinal value and nutritional value and is healthier.

Description

technical field [0001] The invention relates to the technical field of food or food material. Background technique [0002] Grilled fish is a fashionable way of eating, which has been enthusiastically sought after by young white-collar workers in the south, and has gradually become a fashionable food in the south, attracting widespread attention from diners. Grilled fish combines the essence of marinating, grilling and stewing in the production process, combines the advantages of traditional hot pot, barbecue and Chinese food, adds fresh vegetables, bean skin, vermicelli, bean sprouts, etc., and is full of unique style and characteristics of eating while boiling. Grilled fish It looks crispy on the outside and golden in color. It tastes soft and tender and delicious. It is rich in nutrition and achieves the effects of beauty and fitness, brain and bones. [0003] The production process of grilled fish is roughly as follows: kill the fish and marinate, then grill the marinat...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/00
Inventor 刘燕张小琴
Owner 重庆飞亚实业有限公司
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