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Crisp-fried chilli sauce formula and production method thereof

A spicy sauce, crispy and crispy technology, which is applied in the direction of oil-containing food ingredients, food ingredients as taste improvers, food ingredients as taste improvers, etc., can solve the problems of unhealthy and poor taste, and achieve crispy and delicious taste and spicy taste Full of fragrance, safe and reliable effect

Inactive Publication Date: 2017-11-24
刘双
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention provides a formula of crispy and crispy spicy sauce and its manufacturing process, to solve the problems of poor taste and unhealthy in the above-mentioned background technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The formula includes by weight: 80 parts of high-quality soybean oil, 250 parts of pepper, 80 parts of green onion, 50 parts of starch, 30 parts of sesame, 10 parts of chicken essence, 40 parts of edible salt and 20 parts of spices.

Embodiment 2

[0029] The formula comprises in parts by weight: 90 parts of high-quality soybean oil, 270 parts of pepper, 90 parts of green onion, 70 parts of starch, 40 parts of sesame, 15 parts of chicken essence, 50 parts of edible salt and 25 parts of spices.

Embodiment 3

[0031] The formula comprises by weight: 100 parts of high-quality soybean oil, 300 parts of pepper, 100 parts of green onion, 80 parts of starch, 50 parts of sesame, 20 parts of chicken essence, 60 parts of edible salt and 30 parts of spices.

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Abstract

The invention belongs to the technical field of food, and especially relates to a crisp-fried chilli sauce formula and a production method thereof. A formula comprises high-quality soybean oil, capsicum, welsh onion, starch, sesame, chicken extract, edible salt, and spice; the formula comprises the following components in parts by weight: 80-100 parts of high-quality soybean oil, 250-300 parts of capsicum, 80-100 parts of welsh onion, 50-80 parts of starch, 30-50 parts of sesame, 10-20 parts of chicken extract, 40-60 parts of edible salt, and 20-30 parts of spice. The product using the above technical scheme has spicy and fragrant taste as well as crisp, fragrant and sweet mouthfeel, the mouthfeel cannot be influenced after packaging the product, in addition, the product employs the high-quality raw materials, the taste of the product can be naturally radiated through the food materials, and the product has the advantages that the product has heavy and thick fragrance, no flavoring agent is added, long-term eating of the product is safe and reliable, and the chilli sauce is suitable to people of all ages.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a formula of crispy and crispy spicy sauce and a manufacturing process thereof. Background technique [0002] Spicy sauce is made from the traditional technique of dipping the famous snack bean curd in water combined with advanced scientific preservation technology, and carefully selected chili, Chinese prickly ash, pepper, sesame, vegetable oil and precious natural spices. It has the characteristics of Sichuan flavor, 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 seasoning for cooking all kinds of Sichuan dishes, cold dishes and pasta, and it is a convenient and good product for home travel. [0003] Although there are many kinds of spicy sauces on the market, the quality varies. In order to pursue the diversification of taste, many manufactur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23L27/60A23V2002/00A23V2200/14A23V2200/16A23V2250/18A23V2250/5118
Inventor 刘双
Owner 刘双
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