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Spicy and hot cooking sauce and preparation method thereof

A sauce and spicy technology, which is applied in the field of spicy cooking sauce and its preparation, can solve the problems that the color, fragrance and nutrition cannot meet the market demand, and achieve the effect of increasing appetite, good taste and increasing color

Inactive Publication Date: 2017-12-22
宁夏红山河食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are a lot of sauces on the market that are used as cooking sauces for cooking. With the improvement of people's living standards, higher and higher requirements are put forward for cooking sauces. The existing cooking sauces are gradually improving in color, fragrance and nutrition. Unable to meet market demand and urgently needed to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A spicy cooking sauce made of the following raw materials in parts by weight: 130 parts of light tempeh, 48 parts of rice, 55 parts of chili, 16 parts of old ginger, 27 parts of Chinese pepper, 25 parts of salt, 1 part of potassium sorbate, 12 parts of black pepper, 10 parts of cinnamon, 7 parts of star anise, 8 parts of torreya, 25 parts of platycodon, 5 parts of Yu Liren, 13 parts of winter melon peel.

[0024] In this embodiment, the method for preparing the spicy cooking sauce includes the following steps:

[0025] 1) Weigh the pepper, platycodon and wax gourd peel, chop them, and combine to obtain the first mixture;

[0026] 2) Weigh the millet rice, wash it, soak it in water for 24 hours, add the first mixture to the soaked millet rice, add water, and cook at 0.25Mpa and 120°C for 35 minutes to obtain a second mixture, where water is added The amount is 40% of the total weight of the rice;

[0027] 3) Put the second mixture in the cold, add light tempeh, mix well, and fe...

Embodiment 2

[0033] A spicy cooking sauce made from the following raw materials in parts by weight: 132 parts of light tempeh, 49 parts of rice, 56 parts of chili, 19 parts of old ginger, 30 parts of Chinese pepper, 29 parts of salt, 1.3 parts of potassium sorbate, 13 parts of black pepper, 11 parts of cinnamon, 8 parts of star anise, 11 parts of torreya, 29 parts of platycodon, 8 parts of Yu Liren, 16 parts of winter melon peel.

[0034] In this embodiment, the method for preparing the spicy cooking sauce includes the following steps:

[0035] 1) Weigh the pepper, platycodon and wax gourd peel, chop them, and combine to obtain the first mixture;

[0036] 2) Weigh the millet rice, after washing, soak in water for 25 hours, add the first mixture to the soaked millet rice, add water, and cook at 0.26Mpa and 120°C for 38 minutes to obtain a second mixture, where water is added The amount is 40% of the total weight of the rice;

[0037] 3) Leave the second mixture to cool, add light tempeh, mix well,...

Embodiment 3

[0043] A spicy cooking sauce made from the following raw materials in parts by weight: 135 parts of light tempeh, 50 parts of rice, 57 parts of chili, 18 parts of ginger, 29 parts of Chinese pepper, 27 parts of salt, 1.5 parts of potassium sorbate, 14 parts of black pepper, 12 parts of cinnamon, 9 parts of star anise, 10 parts of torreya, 28 parts of platycodon, 7 parts of Yu Liren, 15 parts of winter melon peel.

[0044] In this embodiment, the method for preparing the spicy cooking sauce includes the following steps:

[0045] 1) Weigh the pepper, platycodon and wax gourd peel, chop them, and combine to obtain the first mixture;

[0046] 2) Weigh the millet rice, wash it, soak it in water for 27 hours, add the first mixture to the soaked millet rice, add water, and cook at 0.28Mpa and 123°C for 37 minutes to obtain the second mixture. The addition of water The amount is 45% of the total weight of the rice;

[0047] 3) Leave the second mixture to cool, add light tempeh, mix well, and...

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Abstract

The invention discloses a spicy and hot cooking sauce which is prepared from the following raw materials in parts by weight: 130-140 parts of fermented soybean, 48-52 parts of husked millet, 55-60 parts of pepper, 16-20 parts of old ginger, 27-31 parts of pricklyash peel, 25-30 parts of table salt, 1-2 parts of potassium sorbate, 12-16 parts of piper nigrum, 10-14 parts of cortex cinnamomi, 7-10 parts of illicium verum, 8-12 parts of semen torreya, 25-30 parts of platycodon grandiflorum, 5-9 parts of bunge cherry seed and 13-17 parts of exocarpium benincasae. When serving as a cooking condiment, the prepared sauce is capable of increasing the color and lustre, fragrance and taste of cooked foods, is rich in nutrition and convenient to use, and has broad market prospect.

Description

Technical field [0001] The invention relates to the technical field of condiments, in particular to a spicy cooking sauce and a preparation method thereof. Background technique [0002] Condiments refer to supplementary foods that can increase the color, fragrance and taste of dishes, promote appetite, and are beneficial to human health. Its main function is to improve the quality of dishes and meet the sensory needs of consumers, thereby stimulating appetite and improving human health. Broadly speaking, condiments include salt, sour, sweetener, umami and spices, such as salt, soy sauce, vinegar, monosodium glutamate, sugar (specified separately), star anise, fennel, pepper, mustard And so on belong to this category. Condiments have a long history in our country and have a history of thousands of years. They are an important part of the glorious cultural heritage of the Chinese nation. There are many kinds of seasonings in our country, and sauce is one of them. The sauce is a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00
CPCA23L27/00A23V2002/00A23V2250/21
Inventor 王占河杨正苍张瑞华马学云刘立方袁鹏周世平
Owner 宁夏红山河食品股份有限公司
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