Pungent and spicy type instant tuber mustard seasoning sauce and preparation method thereof

A technology of kohlrabi and spicy type, which is applied in the field of spicy type instant kohlrabi seasoning sauce and its preparation, can solve the problems of inedibility, long production cycle, hidden food safety hazards, etc., achieve simple processing method and improve comprehensive utilization rate , easy-to-operate effect

Inactive Publication Date: 2017-06-20
SICHUAN TOURISM UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although pickled food has a long storage period and good flavor, its production cycle is long and there is a food safety hazard of nitrous acid
The i

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A spicy type instant kohlrabi seasoning sauce, said spicy type instant kohlrabi seasoning sauce is composed of the following raw materials in parts by weight: 30 parts of kohlrabi, 35 parts of oil, 8 parts of minced pork, 2 parts of ginger, 2 parts of garlic, 2 parts of chicken essence 2 parts of sugar, 5 parts of chili powder, 1 part of pepper powder, 1 part of cumin powder, 2 parts of cooking wine, 2 parts of bean paste, 8 parts of green onion, 1 part of Chinese prickly ash, 1 part of dried chili, 1 part of rosemary , Thyme 1 part.

[0022] A kind of production method of hot and spicy type instant kohlrabi sauce, described production method comprises the following steps:

[0023] (1) Pour the oil into the pot, heat at 120°C for 5 minutes, then oil-treat the scallion, dried chili, Chinese prickly ash, rosemary, and thyme for 3 minutes, then remove;

[0024] (2) Add minced pork, cooking wine, kohlrabi, garlic, and ginger to the heated oil, and fry at 120°C for 5 minute...

Embodiment 2

[0027] A spicy instant kohlrabi seasoning sauce, which is composed of the following raw materials in parts by weight: 20 parts of kohlrabi, 40 parts of oil, 10 parts of minced pork, 3 parts of ginger, 4 parts of garlic, 3 parts of chicken essence, 3 parts of sugar, and chili powder 7 parts, 1 part of pepper powder, 1 part of cumin powder, 3 parts of cooking wine, 4 parts of bean paste, 10 parts of scallion, 1 part of pepper, 1 part of dried chili, 1 part of rosemary, and 1 part of thyme.

[0028] A kind of production method of hot and spicy type instant kohlrabi sauce, described production method comprises the following steps:

[0029] (1) Pour the oil into the pot, heat at 130°C for 6 minutes, then oil-treat the scallion, dried chili, Chinese prickly ash, rosemary, and thyme for 4 minutes, then remove;

[0030] (2) Add minced pork, cooking wine, kohlrabi, garlic, and ginger to the heated oil, and fry at 130°C for 6 minutes;

[0031] (3) Adjust the oil temperature to 130°C, a...

Embodiment 3

[0033] A spicy instant kohlrabi seasoning sauce, which is composed of the following raw materials in parts by weight: 40 parts of kohlrabi, 45 parts of oil, 12 parts of minced pork, 5 parts of ginger, 6 parts of garlic, 4 parts of chicken, 4 parts of sugar, and chili powder 9 parts, 2 parts of pepper powder, 2 parts of cumin powder, 5 parts of cooking wine, 6 parts of bean paste, 12 parts of green onion, 2 parts of peppercorns, 2 parts of dried chili, 2 parts of rosemary, and 2 parts of thyme.

[0034] A kind of production method of hot and spicy type instant kohlrabi sauce, described production method comprises the following steps:

[0035] (1) Pour the oil into the pot, heat at 140°C for 8 minutes, then oil-treat the scallion, dried chili, Chinese prickly ash, rosemary, and thyme for 5 minutes, then remove;

[0036] (2) Add minced pork, cooking wine, kohlrabi, garlic, and ginger to the heated oil, and fry at 140°C for 8 minutes;

[0037] (3) Adjust the oil temperature to 12...

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PUM

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Abstract

The present invention relates to the technical field of food deep processing and discloses a pungent and spicy type instant tuber mustard seasoning sauce and a preparation method thereof. The pungent and spicy type instant tuber mustard seasoning sauce consists of the following raw materials in parts by weight: 30-40 parts of tuber mustards, 35-45 parts of oil, 8-12 parts of crushed pork, 2-5 parts of old gingers, 2-6 parts of garlics, 2-4 parts of chicken essence, 2-4 parts of sugar, 5-9 parts of chili powder, 1-2 parts of Sichuan pepper powder, 1-2 parts of cumin powder, 2-5 parts of cooking wine, 2-6 parts of thick broad-bean sauce, 8-12 parts of scallion segments, 1-2 parts of Sichuan peppers, 1-2 parts of dried chilies, 1-2 parts of rosemary and 1-2 parts of thymus mongolicus. The prepared pungent and spicy type instant tuber mustard seasoning sauce is tasty and delicious, various in tastes, and high in nutritional value. The preparation method is simple, easy to master, and suitable for large-scale mass productions, and provides an effective way for deep processing and utilization of the tuber mustards.

Description

[0001] Technical field: [0002] The invention relates to the technical field of food deep processing, in particular to a spicy instant kohlrabi seasoning sauce and a preparation method thereof. [0003] Background technique: [0004] Seasoning sauce is a sauce-like condiment used to coordinate the taste of various foods to meet the requirements of consumers. In my country, seasoning sauce has a long history with thousands of years of history. Containing rich in carbohydrates, protein, fat and trace elements, seasoning sauce is delicious, nutritious and convenient to eat. It is an important condiment in people's daily life and has a certain effect on improving appetite and promoting health. [0005] With the improvement of people's living standards, higher requirements are put forward for seasoning sauces, not only requiring good color, aroma and taste, but also requiring nutrition, hygiene and convenience. The seasoning of a single raw material can not fully meet the needs o...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L19/00A23L13/00
Inventor 卢一李晓易宇文
Owner SICHUAN TOURISM UNIV
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