Hot and spicy sauce and preparation technology thereof

A production process and technology of spicy sauce, applied in the field of condiments, can solve the problems of insufficiency of nutrition and taste, and achieve the effects of fine and smooth taste, complete color and fragrance, and bright red and oily color.

Inactive Publication Date: 2018-07-06
杨超
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of spicy sauce. After many experiments, 26 kinds of raw materials are finally selected, and with unique formula and rigorous production process, the finished sauce is spicy, fragrant, numb, salty, sweet, spicy and spicy. Fresh, with harmonious and unified flavors, bright red and glossy color, delicate and smooth taste and chewy texture, full of color, fragrance and taste, and added with dried wild small sea fish / dried wild small sea shrimp, it is more healthy and nutritious, and the raw materials do not contain any food additives and preservatives. Green, healthy and safe, used to solve the problem that the nutrition and taste of existing sauce products cannot meet the needs of modern people

Method used

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  • Hot and spicy sauce and preparation technology thereof

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Experimental program
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Effect test

Embodiment 1

[0026] The spicy sauce of the present embodiment is made from the following raw materials in parts by weight: 2400 parts of rapeseed oil, 510 parts of peanut oil, 1050 parts of old ginger, 205 parts of sand ginger, 2400 parts of garlic, 1100 parts of rice pepper, 190 parts of onion, scallions 145 parts, 95 parts of scallion, 60 parts of tempeh, 480 parts of chili powder, 190 parts of white sesame, 55 parts of white pepper powder, 505 parts of glutinous rice, 40 parts of rock sugar, 60 parts of white sugar, 30 parts of strong liquor, 48 parts of salt, chicken essence 48 servings, 32 servings of monosodium glutamate, 45 servings of mature vinegar, 290 servings of light soy sauce, 95 servings of dark soy sauce, 35 servings of pepper oil, 490 servings of dried chili noodles, and 495 servings of dried wild small sea fish.

[0027] The preparation technology of above-mentioned sweet and spicy sauce, comprises the following steps:

[0028] 1) Preparation of raw materials: Weigh the r...

Embodiment 2

[0031]The spicy sauce of this embodiment is made from the following raw materials in parts by weight: 2600 parts of rapeseed oil, 450 parts of peanut oil, 980 parts of old ginger, 210 parts of sand ginger, 2450 parts of garlic, 1050 parts of rice pepper, 210 parts of onion, scallions 135 parts, scallion white 98 parts, tempeh 40 parts, chili powder 495 parts, white sesame seeds 210 parts, white pepper powder 45 parts, glutinous rice 490 parts, rock sugar 55 parts, white sugar 50 parts, high liquor 32 parts, salt 52 parts, chicken essence 50 parts, 28 parts of monosodium glutamate, 52 parts of old mature vinegar, 310 parts of light soy sauce, 105 parts of dark soy sauce, 25 parts of pepper oil, 505 parts of dried chili noodles, and 480 parts of dried wild shrimp.

[0032] The preparation technology of above-mentioned sweet and spicy sauce, comprises the following steps:

[0033] 1) Preparation of raw materials: Weigh the raw materials in corresponding parts by weight, wash the ...

Embodiment 3

[0036] The spicy sauce of this embodiment is made from the following raw materials in parts by weight: 2500 parts of rapeseed oil, 500 parts of peanut oil, 1000 parts of old ginger, 200 parts of sand ginger, 2500 parts of garlic, 1000 parts of rice pepper, 200 parts of onion, scallions 150 parts, 100 parts white onion, 50 parts tempeh, 500 parts chili powder, 200 parts white sesame, 50 parts white pepper powder, 500 parts glutinous rice, 50 parts rock sugar, 50 parts white sugar, 30 parts high-grade liquor, 50 parts salt, chicken essence 50 parts, 30 parts of monosodium glutamate, 50 parts of old mature vinegar, 300 parts of light soy sauce, 100 parts of dark soy sauce, 30 parts of pepper oil, 500 parts of dried chili noodles, and 500 parts of dried wild small sea fish.

[0037] The preparation technology of above-mentioned sweet and spicy sauce, comprises the following steps:

[0038] 1) Preparation of raw materials: Weigh the raw materials in corresponding parts by weight, w...

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Abstract

The invention discloses hot and spicy sauce. The hot and spicy sauce is prepared from the following raw materials: rapeseed oil, peanut oil, old ginger, rhizoma kaempferiae, garlic, capsicum frutescens, onions, green Chinese onions, scallion stalk powder, fermented soybeans, chili pepper powder, white sesame seeds, white pepper powder, fermented glutinous rice, crystal sugar, white granulated sugar, high-alcohol-content baijiu, salt, chicken essence, monosodium glutamate, old mature vinegar, light soy sauce, dark soy sauce, dried chili pepper powder, dried small wild sea fishes/dried small wild sea shrimps. The 26 raw materials are selected after a number of tests so that a unique formula and strict preparation processes are adopted, and thus, a final product of the hot and spicy sauce harmoniously integrates spicy, aromatic, numbing, salty, sweet and delicious flavor, and is red and glossy in color and luster, as well as fine, smooth and chewy in taste; and the hot and spicy sauce isgood in color, aroma and taste. Moreover, the dried small wild sea fishes/dried small wild sea shrimps are added so that the hot and spicy sauce is healthier and more nutritious. The raw materials ofthe hot and spicy sauce are free of any food additives and preservatives; however, the normal-temperature storage life of the hot and spicy sauce can be up to 6 months or above. The hot and spicy sauce is a green, healthy and safe food. The invention further discloses a preparation technology of the hot and spicy sauce.

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to a spicy sauce and a production process thereof. Background technique [0002] Sauce is used for cooking, seasoning and eating. Because it is easy to use, it saves consumers the steps of making sauce, saves cooking time, and reduces cooking difficulty. At the same time, it can also be used for consumers to directly mix rice, noodles and porridge. An important position is a necessity of people's life. From the production process, the sauce can be divided into fermentation and blending products; from the flavor, it can be divided into chili sauce, seafood sauce, melon and vegetable fruit sauce, mushroom flavor sauce, peanut butter, sesame sauce, meat sauce, shrimp sauce and compound sauce, etc.; from raw materials It is mainly divided into grains, aquatic products, vegetables and fruits, mushrooms, meat, spices, milk, peanuts and sesame, etc. The varieties of sauces are various...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23L27/60
Inventor 杨超
Owner 杨超
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