Original-flavor sauce and processing method thereof

A processing method and technology of flavored sauce, which is applied in the field of original sauce and its processing, can solve the problems of complex processing technology, high production costs, and short shelf life, and achieve the effects of improving work efficiency, long shelf life, and food safety

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

AI Technical Summary

Problems solved by technology

[0002] Original sauce is a condiment that people often eat in daily life. Original sauce has the characteristics of strong spicy taste, beautiful color and fragrance. It is one of the popular chili sauces. The demand for sauce is also constantly increasing. How to provide consumers with delicious, fragrant and safe original sauce is a problem encountered in the production and processing of chili sauce. At present, the original sauce in the prior art often has certain The disadvantages, such as the short shelf life, the addition of preservatives and other elements that endanger people's health during the production process, the complex processing technology, and the defects of high-quality production, need to be further improved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] This embodiment provides an original sauce, which is composed of the following raw materials by weight:

[0034] Chili 3000g

[0035] 1000g shallots

[0036] 100g garlic

[0037] Edible oil 3000g

[0038] 200g edible salt

[0039] White sugar 300g

[0040] Shochu 80g.

[0041] In this embodiment, the edible oil is soybean oil.

[0042] This embodiment provides a method for processing original sauce, including the following steps:

[0043] (1) Weigh the raw materials according to the weight ratio of the raw materials;

[0044] (2) Wash the peppers, shallots and garlic and cut into filaments;

[0045] (3) After boiling the vegetable oil to 90~200℃ in an oil pan, put the chili, onion and garlic shredded in step (2) into the vegetable oil for boiling and frying, and then pick it up when it turns golden , And cool;

[0046] (4) Add edible salt, white sugar and shochu to the oil pan in step (3), and stir evenly under constant temperature conditions to form the initial sauce;

[0047] (5) The i...

Embodiment 2

[0049] This embodiment provides an original sauce, which is composed of the following raw materials by weight:

[0050] Chili 600g

[0051] 300g shallots

[0052] 500g garlic

[0053] Edible oil 2500g

[0054] Edible salt 30g

[0055] White granulated sugar 15g

[0056] Shochu 15g.

[0057] In this embodiment, the edible oil is soybean oil.

[0058] In this embodiment, a method for processing original sauce includes the following steps:

[0059] (1) Weigh the raw materials according to the weight ratio of the raw materials;

[0060] (2) Wash the peppers, shallots and garlic and cut into filaments;

[0061] (3) After boiling the vegetable oil to 90~200℃ in an oil pan, put the chili, onion and garlic shredded in step (2) into the vegetable oil for boiling and frying, and then pick it up when it turns golden , And cool;

[0062] (4) Add edible salt, white sugar and shochu to the oil pan in step (3), and stir evenly under constant temperature conditions to form the initial sauce;

[0063] (5) The i...

Embodiment 3

[0065] This embodiment provides an original sauce, which is composed of the following raw materials by weight:

[0066] Chili 2500g

[0067] 300g shallots

[0068] 300g garlic

[0069] Edible oil 2500g

[0070] Edible salt 30g

[0071] White granulated sugar 15g

[0072] Shochu 20g.

[0073] In this embodiment, the edible oil is soybean oil.

[0074] In this embodiment, a method for processing original sauce includes the following steps:

[0075] (1) Weigh the raw materials according to the weight ratio of the raw materials;

[0076] (2) Wash the peppers, shallots and garlic and cut into filaments;

[0077] (3) After boiling the vegetable oil to 90~200℃ in an oil pan, put the chili, onion and garlic shredded in step (2) into the vegetable oil for boiling and frying, and then pick it up when it turns golden , And cool;

[0078] (4) Add edible salt, white sugar and shochu to the oil pan in step (3), and stir evenly under constant temperature conditions to form the initial sauce;

[0079] (5) The ...

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PUM

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Abstract

The invention relates to an original-flavor sauce which comprises the following raw materials in parts by weight: 1-300 parts of hot pepper, 1-100 parts of onions, 1-100 parts of garlic bulbs, 1-400 parts of edible oil, 0.1-30 parts of edible salt, 0.1-50 parts of white granulated sugar, and 0.1-30 parts of white spirit. The original-flavor sauce has the characteristics of being fresh and delicious in taste, safe to eat and long in shelf life, and can also achieve high-efficiently antiseptic and fresh-keeping effects without addition of any additive; furthermore, the original-flavor sauce is rich in nutritional ingredients such as vitamins, capsaicin, protein, mineral substances and the like, thus being suitable for all consumers to eat, and providing safe, relieved and delicious seasoning for people; in addition, a processing method has the characteristics of being high-efficiency, environment-friendly and cost-saving; and compared with the prior art, the working efficiency is greatly improved, and the production cost is saved.

Description

Technical field [0001] The invention relates to the technical field of chili sauce processing, in particular to a plain sauce and a processing method thereof. Background technique [0002] Original sauce is a condiment that people often eat in daily life. Original sauce has the characteristics of strong spicy taste, beautiful color and fragrant taste. It is one of the popular chili sauces. With the development of society, people are The demand for sauce is also increasing. How to provide consumers with delicious, fragrant, safe and reliable original sauce is a problem encountered in the production and processing of chili sauce. At present, the original sauce in the prior art often has certain problems. The shortcomings, such as short shelf life, the addition of preservatives and other harmful elements in the production process, complex processing technology, high production costs and other defects, need to be further improved. Summary of the invention [0003] The technical probl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L19/00
Inventor 刘少英陈健明
Owner 刘少英
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