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

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

CN108157883AInactive Publication Date: 2018-06-15安徽兆味源食品科技有限公司
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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[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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Abstract

The invention provides a processing technology of a sauce. The processing technology comprises the following steps of preparing materials; weighing soybean oil, a thick broad-bean sauce, a chili sauce, tomato paste, minced fresh ginger, minced garlic, chili powder, a seafood sauce, anhydrous citric acid, a dark soy sauce, fresh hot juice, white sugar, chicken powder and water according to an ingredient list; stir-frying materials; according to technology requirements, frying ginger and garlic to generate fragrance, frying the chili sauce and the tomato paste to generate fragrance, adding the chili powder, and performing frying to generate red oil; performing seasoning; adding the water, the seafood sauce, the citric acid, the dark soy sauce, the fresh hot juice, the white sugar and the chicken powder for seasoning; packaging finished products; and performing sterilization. The sauce produced by the technology disclosed by the invention is balanced and outstanding in acid, sweet and hottaste, and red bright in oil juice.

Description

technical field [0001] The invention relates to the field of cooking technology sauce processing, in particular to a sauce processing technology. Background technique [0002] The sourness of the sauce is mainly reflected by the addition of brewed vinegar. The brewed vinegar is added before the sauce is cooked to make it sour and appetizing. After the industrial production of quick-frozen sauce, the sauce needs to be packaged and quick-frozen, and then thawed during the serving process. After heating, it is fried with the main and auxiliary ingredients. The main sour component of vinegar is acetic acid. Acetic acid is easily decomposed during the heating process, and the acidity is unstable, which seriously affects the quality of the product. SUMMARY OF THE INVENTION [0003] The processing technology of the sauce proposed by the invention adopts citric acid with more stable heat resistance instead of vinegar, which can effectively solve the technical problem of unstable ...

Claims

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Application Information

Patent Timeline
15 Jun 2018
Publication
CN108157883A
IPC
A23L23/00; A23L29/00
CPC
A23L23/00; A23L29/035; A23V2002/00; A23V2250/18; A23V2250/032; A23V2200/16
Inventors
柯光友