Manufacturing method of spicy seasoning sauce

A production method and a technology for seasoning sauce are applied in the field of sauce processing to achieve the effects of unique flavor, novel eating method, and simple and popular process operation.

Inactive Publication Date: 2017-08-29
卢峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Many sauces on the market have additives to varying degrees, with a variety of raw materials, sweet, sour, spicy and salty taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1. Wash 500 grams of beef, remove the fascia, chop into minced meat, and put it in a large basin. Wash and chop 50 grams of ginger, 50 grams of garlic, 30 grams of millet pepper, 10 grams of tangerine peel, and 50 grams of garlic, and put them in a large pot with minced beef, stir well and marinate for 30 minutes.

[0027] 2. Put 150 grams of salad oil, 10 grams of star anise, 10 grams of Chinese prickly ash, 10 grams of cinnamon into the pot and fry until fragrant. After smelling the aroma, pour in marinated minced beef and 30 grams of cooking wine over low heat. Stir-fry until the surface of the minced meat is slightly browned, then pour 500 grams of boiling water, turn to high heat and boil for 10 minutes, then turn to low heat and pour in 30 grams of light soy sauce, 30 grams of oyster sauce, 30 grams of sweet noodle sauce, 20 grams of white sugar, pepper Powder 10 grams, boil for 1 hour.

[0028] 3. After simmering for 1 hour, pour in 10 grams of bone marrow extra...

Embodiment 2

[0030] 1. Wash 400 grams of beef, remove the fascia, chop into minced meat, and put it in a large basin. Wash and chop 40 grams of ginger, 40 grams of garlic, 25 grams of millet pepper, 8 grams of tangerine peel, and 40 grams of garlic. Put them in a large pot with minced beef, stir well and marinate for 30 minutes.

[0031] 2. Put 120 grams of salad oil, 8 grams of star anise, 8 grams of Chinese prickly ash, 8 grams of cinnamon into the pot and fry until fragrant. After smelling the aroma, pour in marinated minced beef and 25 grams of cooking wine over low heat. Stir-fry until the surface of the minced meat is slightly browned, then pour 480 grams of boiling water, turn to high heat and boil for 10 minutes, then turn to low heat and pour in 25 grams of light soy sauce, 25 grams of oyster sauce, 25 grams of sweet noodle sauce, 18 grams of white sugar, pepper Powder 8 grams, boiled to 1 hour.

[0032] 3. After simmering for 1 hour, pour in 12 grams of bone marrow extract and 8...

Embodiment 3

[0034] 1. Wash the beef 600, remove the fascia, chop into minced meat, and put it in a large basin. Wash and chop 60 grams of ginger, 60 grams of garlic, 40 grams of millet pepper, 12 grams of tangerine peel, and 50 grams of garlic, and put them in a large pot with minced beef, stir well and marinate for 30 minutes.

[0035] 2. Put 180 grams of salad oil, 10 grams of star anise, 15 grams of peppercorns, 10 grams of cinnamon into the pot and fry until fragrant. After smelling the aroma, pour in marinated minced beef and 30 grams of cooking wine over low heat. Stir-fry until the surface of the minced meat is slightly browned, then pour 550 grams of boiling water, turn to high heat and boil for 10 minutes, then turn to low heat and pour in 35 grams of oyster sauce, 35 grams of sweet noodle sauce, 20 grams of white sugar, 10 grams of chili powder, boil to 1 hour.

[0036] 3. After simmering for 1 hour, pour in 8 grams of bone marrow extract and 15 grams of beef essence, stir-fry ...

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PUM

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Abstract

The invention relates to a manufacturing method of spicy seasoning sauce. The method comprises the following steps: mincing beef taken as a main material, preserving the beef mince, preparing spices and a seasoning agent, performing multiple cooking on the spices, seasoning agent and the beef mince, putting fragrant paste for fresh improvement after the obtained product is condensed, and packing the product to obtain a final product. Through multiple cooking methods, the final product tastes spicy and strong, is delicious and crisp, is balanced in nutrition arrangement, and has a unique flavor. The method is simple in manufacture process, wide in food selection range, controllable in operation condition, and suitable for massive production.

Description

technical field [0001] The invention relates to the field of sauce processing, in particular to a preparation method of spicy seasoning sauce. Background technique [0002] Sauce is often a cooking aid that can "turn decay into magic" of ingredients. Many sauces on the market have additives to varying degrees, with a variety of raw materials and tastes sweet, sour, spicy, and salty. Spicy sauce is made from the traditional technique of dipping the famous snack bean curd in water combined with the advanced scientific preservation technology, and carefully selected chili, pepper, sesame, vegetable oil and precious natural spices. It has the characteristics of spicy and fragrant, delicious and fresh, long aftertaste, rich in nutrition, and has the functions of appetizing, invigorating spleen and increasing appetite. It is an ideal condiment for cooking various dishes, bibimbap, various cold dishes and pasta, and it is a convenient and good product for home travel. [0003] S...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00
CPCA23V2002/00
Inventor 卢峰
Owner 卢峰
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