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Seasoning fragrant and hot sauce for stir-frying dish and processing technology thereof

A technology of spicy sauce and cooking, which is applied in the field of seasoning, can solve the problems of unsatisfactory taste and unsatisfactory flavor of dishes, and achieve the effects of simple processing, rich aroma and convenient use

Inactive Publication Date: 2017-05-31
高瑜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But seasonings on the market are all some common seasonings at present, because of the reason of its prescription and processing technology, the taste of the dish cooked after using is not very ideal, and dish local flavor is unsatisfactory

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Ingredients for seasoning spicy sauce for cooking: 50% bean paste, 14% beef sauce, 8% onion powder, 7% spices, 5% rock sugar, 5% rice wine, 5% cooking oil; Cinnamon bark, fennel, Amomum, Piper, ginger, garlic, etc. are composed according to the ratio of 1:1:1:1:1:1:1:1:1.

[0014] First prepare the finished bean paste and beef sauce according to the conventional technology, and set aside; then put the rock sugar and edible oil into the pan and boil at the same time; then add the crushed spices except garlic and ginger into the oil pan and stir fry for 15 minutes , then add crushed garlic and ginger and continue to stir-fry until the garlic and ginger turn slightly yellow and smell the aroma, add onion powder, stir-fry for 5 minutes, then add rice wine and continue to stir-fry for 20 minutes; finally Add beef paste and bean paste, stir-fry for 1 hour to obtain the finished spicy sauce, and sterilize and pack into bags or bottles according to conventional methods.

Embodiment 2

[0016] Ingredients for seasoning spicy sauce for cooking: 55% bean paste, 10% beef sauce, 6% onion powder, 10% spice, 5% rock sugar, 5% rice wine, and 9% cooking oil; Cinnamon bark, fennel, Amomum, Piper, ginger, garlic, etc. are composed according to the ratio of 1:1:1:2:1:1:1:2:2.

[0017] First prepare the finished bean paste and beef sauce according to the conventional technology, and set aside; then put the rock sugar and edible oil into the pan and boil at the same time; then add the crushed spices except garlic and ginger into the oil pan and stir-fry for 20 minutes , then add crushed garlic and ginger and continue to stir-fry until the garlic and ginger turn slightly yellow and smell the aroma, add onion powder, stir-fry for 3 minutes, then add rice wine and continue to stir-fry for 30 minutes; finally Put in beef paste and bean paste, stir-fry for 2 hours to obtain the finished spicy sauce, which is sterilized and packed into bags or bottles according to conventional ...

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PUM

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Abstract

The present invention discloses seasoning fragrant and hot sauce for stir-frying dish and a processing technology thereof. The fragrant and hot sauce is prepared from the following raw materials: 50-55% of thick broad-bean sauce, 10-15% of beef sauce, 6-10% of onion powder, 7-11% of spices, 5-8% of crystal sugar, 5-8% of rice wine, 5-10% of edible oil, etc., and by a certain processing technology. By using the seasoning fragrant and hot sauce, the cooked dish is mellow in aroma and delicious in tastes, has fragrance left in mouth after consumption, and is simple in processing, convenient in use, and suitable for stir-fried meat dish in homes, canteens, restaurants, etc.

Description

technical field [0001] The invention relates to the technical field of seasonings, in particular to a seasoning spicy sauce for cooking and a processing technology thereof. Background technique [0002] Seasoning is a common condiment in cooking, and it has a wide variety. Usually, when frying a dish, a lot of seasonings will be put into it. For the convenience of people's use, these seasonings are mostly processed into bagged or bottled combined seasonings at present, which can be directly added when cooking, and the cumbersome operation of blindly adding is avoided. But seasonings on the market are all some common seasonings, because of the reason of its prescription and processing technology, the taste of the dish cooked after use is not very ideal, and the local flavor of dish is unsatisfactory. Contents of the invention [0003] Aiming at the shortcomings of the above-mentioned prior art, the present invention provides a seasoning chili sauce for cooking and its proc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
Inventor 高瑜
Owner 高瑜
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