Processing technology of sauce
A processing technology and sauce technology, applied in food ingredients as taste improvers, fat-containing food ingredients, food science, etc., can solve problems affecting product quality, unstable sour taste, etc., to achieve easy transportation and storage, and short presentation time , strong acidic effect
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[0020] Below in conjunction with embodiment, the present invention is further described:
[0021] The processing technology of the sauce described in the present embodiment comprises:
[0022] 1. Selection of citric acid: Choose Yingxuan anhydrous citric acid as raw material.
[0023] 2. Ingredients (1kg sauce): According to the ingredient list, weigh 100g soybean oil, 30g bean paste, 70g chili sauce, 30g tomato sauce, 10g ginger (chopped), 15g garlic (chopped), 6g chili powder, seafood 20g of sauce, 6g of anhydrous citric acid, 35g of dark soy sauce, 15g of fresh chili sauce, 45g of sugar, 5g of chicken powder, and 700g of water.
[0024] 3. Stir-frying ingredients: Heat the wok, heat the soybean oil in the ingredients, cook until the oil temperature is 120°C, add chopped ginger and chopped garlic and stir-fry until fragrant, then add chili sauce and tomato sauce and stir-fry until fragrant, add chili powder and stir-fry red oil .
[0025] 4. Seasoning: Add water, hoisin s...
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