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Preparation method of quick-fried spicy sauce and spicy sauce

A technology of sautéing and spicy sauce, which is applied in the preparation of oil-flavored chili sauce and the field of spicy sauce, which can solve the problems of harming human health and affecting the taste of chili sauce, and achieve the effect of increasing appetite, improving the taste of the mouth, and having a good taste

Inactive Publication Date: 2018-08-17
石梅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Usually, beef is added to the chili sauce to enhance the taste of the chili sauce, but usually the beef in the chili sauce is hard at the entrance, which affects the taste of the chili sauce, and the current production of chili sauce often uses additives such as preservatives, long-term use is harmful to the human body harmful to health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of oil-fried hot sauce proposed by the present invention comprises the following raw materials in parts by weight: 45 parts of soybean oil, 35 parts of beef lean meat, 10 parts of dried shiitake mushrooms, 20 parts of dried peppers, 50 parts of soybean paste, and 25 parts of peanuts , 3 parts of sesame, 8 parts of green onion, 5 parts of ginger, 5 parts of seasoning mixture, 2.5 parts of white sugar, 1.5 parts of table salt, and 0.5 parts of cooking wine.

[0025] Its preparation method comprises the following steps:

[0026] S1. According to 45 parts of soybean oil, 35 parts of beef lean meat, 10 parts of dried shiitake mushrooms, 20 parts of dried chili, 50 parts of soybean paste, 25 parts of peanuts, 3 parts of sesame seeds, 8 parts of green onions, 5 parts of ginger, seasoning mixture 5 parts, 2.5 parts of sugar, 1.5 parts of table salt, 0.5 parts of cooking wine Weigh each raw material and set aside;

[0027] S2. Rinse the dried shiitake mushrooms weighed i...

Embodiment 2

[0032] A kind of oil-fried hot sauce proposed by the present invention comprises the following raw materials in parts by weight: 50 parts of soybean oil, 30 parts of lean pork meat, 10 parts of dried shiitake mushrooms, 15 parts of dried peppers, 60 parts of soybean paste, and 25 parts of peanuts , 5 parts of sesame, 5 parts of green onion, 5 parts of ginger, 8 parts of seasoning mixture, 2 parts of white sugar, 1 part of table salt, and 1 part of cooking wine.

[0033] Its preparation method comprises the following steps:

[0034] S1. According to 50 parts of soybean oil, 30 parts of pork lean meat, 10 parts of dried shiitake mushrooms, 15 parts of dried chili, 60 parts of soybean paste, 25 parts of peanuts, 5 parts of sesame, 5 parts of green onion, 5 parts of ginger, seasoning mixture 8 parts, 2 parts of sugar, 1 part of table salt, 1 part of cooking wine Weigh each raw material and set aside;

[0035] S2. Rinse the dried shiitake mushrooms weighed in step S1 with clear wa...

Embodiment 3

[0040] A kind of oil-fried spicy sauce proposed by the present invention comprises the following raw materials in parts by weight: 55 parts of soybean oil, 25 parts of chicken lean meat, 15 parts of dried shiitake mushrooms, 10 parts of dried peppers, 70 parts of soybean paste, and 30 parts of peanuts , 8 parts of sesame, 3 parts of green onion, 8 parts of ginger, 10 parts of seasoning mixture, 1.5 parts of sugar, 0.5 parts of salt, and 1.5 parts of cooking wine.

[0041] Its preparation method comprises the following steps:

[0042] S1. According to 55 parts of soybean oil, 25 parts of chicken lean meat, 15 parts of dried shiitake mushrooms, 10 parts of dried chili, 70 parts of soybean paste, 30 parts of peanuts, 8 parts of sesame seeds, 3 parts of green onions, 8 parts of ginger, seasoning mixture 10 parts, 1.5 parts of white sugar, 0.5 parts of table salt, 1.5 parts of cooking wine Weigh each raw material and set aside;

[0043] S2. Rinse the dried shiitake mushrooms weigh...

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PUM

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Abstract

The invention discloses a preparation method of quick-fried spicy sauce and the spicy sauce. The quick-fried spicy sauce comprises raw materials as follows: soybean oil, lean meat, dried mushrooms, dried chili, soybean paste, peanut kernels, sesame, onion, ginger, a seasoning mixture, white sugar, table salt and cooking wine. The preparation method of the quick-fried spicy sauce comprises the steps as follows: S1, preparation of raw materials; S2, pretreatment of dried mushrooms; S3, pretreatment of lean meat, dried chili, onion and ginger; and S4, quick-frying of all raw materials in soybeanoil, bottling of the quick-fried spicy sauce and sealing with caps. The spicy sauce has a reasonable formula, rich nutrient ingredients, no preservative and strong sauce aroma, has sauce and meat fused, is spicy and refreshing, easy to store, not prone to deterioration and suitable for people of all ages, can be used as cooking seasoning as well as food eaten together with rice or bread and has functions of promoting appetite and tonifying the spleen.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of oil-fried spicy chili sauce and the fragrant chili sauce. Background technique [0002] Sauce is a pasty condiment processed with beans, wheat flour, fruit, meat or fish and shrimp as the main raw materials. It is a commonly used condiment when people make delicacies. Some varieties of sauce can also be eaten directly. For example, fish sauce, meat sauce, hot sauce and jam are favored by consumers. With the improvement of people's living standards, people's requirements for high-quality food are getting higher and higher. For "importable" things, they want both their delicious taste and their nutrition and hygiene. Therefore, nutritious and healthy or pure natural food Has gradually become the trend of food development. [0003] Spicy sauce is the most popular type of chili sauce. It is mainly rich in sauce, blended with sauce and meat, mellow in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/00
CPCA23L27/60A23L33/00A23V2002/00A23V2200/32
Inventor 石梅张晓东
Owner 石梅
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