Spicy sauce and making method thereof

Abstract

The scheme belongs to the fields of foods and food making, and particularly relates to a spicy sauce. The spicy sauce comprises the following components in parts by weight: 260-280 parts of edible oil, 7-10 parts of ginger, 10-15 parts of garlic, 28-35 parts of a chili sauce, 28-35 parts of chili powder, 8-10 parts of spice, 80-100 parts of fried tofu skins immersed in water, 30-40 parts of honey,280-310 parts of a bean sauce, 7-9 parts of cooked sesame seeds, 10-15 parts of broken peanuts, 28-35 parts of sesame seed paste, and 35-45 parts of soybean wheat soy sauce mash. The fried tofu skinsimmersed in water comprise 40wt% of fried tofu skins and 60wt% of water. In addition, the scheme further discloses a making method of the spicy sauce. Compared with a conventional spicy sauce, the spicy sauce disclosed by the invention is unique in formula and exquisite in materials, the components cooperate with each other, and through a unique making process, the taste and the mouth feel are guaranteed to the maximum extent. The possibility of gelatinizing is effectively avoided.

Description

technical field [0001] The proposal belongs to the field of food and food preparation, and specifically relates to a spicy sauce and a preparation method thereof. Background technique [0002] In recent years, sauce food is a favorite condiment of people. Many people like to put some spicy sauce or spicy sauce when cooking, cooking the bottom of the pot, etc., which can make the dishes more delicious and fragrant. Most of the existing spicy sauces are mainly fried. In short, various raw materials are mixed together for frying. [0003] For example, the patent No. CN201210348627.7 discloses a preparation method of spicy sauce comprising the following steps: preparing materials, preparing vegetable oil, bean paste, iodized salt, monosodium glutamate powder, and white sugar for use, and frying peanuts with vegetable oil Cooked and smashed for later use, minced ginger, garlic and onion for later use, separately crushed chili, white pepper, galangal, kaempferen, fennel and Chine...

AI Technical Summary

Problems solved by technology

[0004] However, in the frying process, the seasonings that are put in earlier, such as ginger, garlic, bean paste, etc., take a long time to fry, and are easy to gelatinize, resulting in a decline in taste

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