Oil-spilled sauce spicy product and processing method thereof

Abstract

The invention discloses an oil-spilled sauce spicy product and a processing method thereof; a duck is thawed by microwave, duck meat is diced, starch is added for defishying, then the duck is pickledand fried with oil; lotus root, carrot and Zizania aquatica are diced, soaked with salty water, dipped with thin starch, and fried with oil; duck bones are decocted with winter melon pulp with added water to obtain soup-stock for constant temperature standby use; first stir-frying the duck meat with 180-200DEG C rapeseed oil added with five spice powder, ginger powder, pepper powder and soy sauce;then stir-frying the duck meat with vegetables at 120-150DEG C, adding the hot soup-stock to food ingredients when the food ingredients are seventy-percentage cooked, concentrating the soup-stock with high fire, and adding potassium sorbate and D-sodium erythorbate to stir before the food ingredients are eighty-percentage cooked and the fire is turned off; laying zanthoxylum piperitum powder, sprinkling a mixture of whole grains of sesame, almond and pine nuts; taking pressing rapeseed oil which is heated to 200 DEG C and then cooled from the 200 DEG C to 80-90 DEG C onto the surface of the food ingredients, pouring mature vinegar during the tumbling and bubbling process for quickly flavoring by the hot oil; adding monosodium glutamate for sterilizing, and canning at low temperature to obtain a finished product. The oil-spilled sauce spicy product has balance portions of vegetables and meat, fully reconciles the hot property of the food ingredients, reduces dryness and moistens lungs;the diced food has whole grains and a uniform shape, the grains are visible, the color is bright, the taste is mellow, and the oil-spilled sauce spicy product meets the healthy concept of a harmonious diet.

Description

Technical field [0001] The invention belongs to the technical field of the preparation and processing of food or food materials, and specifically relates to a hot sauce product of local characteristic snacks in Qianxian County, Shaanxi and a processing method thereof. Background technique [0002] Chili sauce is a sauce made with chili as the main raw material. It is made from oil and water, pickled and fried. It is popular in Sichuan and Lake. In the western region of my country, although chili peppers are also used, they are made of carrots and lotus roots, and chili noodles and sesame seeds as auxiliary materials. Finally, sprinkle with oil and pour it over the chili powder. The local specialty snacks of Qianxian County, Shaanxi Province are made from the surface incense. Among them, the processing method of sprinkling with hot oil and pouring the jelly fragrant not only retains the fresh flavor of the pepper itself, but also triggers the difference from pickling, frying, fryi...

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a chili pepper product with oily sauce and its processing method, in which the ingredients are prepared with starch or starch aqueous solution, oiled and pre-shaped, and then stir-fried; among them, three kinds of lotus root, carrot, The pretreatment process of diced wild rice stem vegetables soaked in salt water, dipped in starch aqueous solution, and then oiled, combined with the addition of special broth; the shape of food particles is consistent; it overcomes the tendency of food particles to become muddy and soft during stir-frying before the traditional sauce and spicy sauce are poured , the shape of food particles is not easy to maintain, and the crisp taste of crispy vegetables is easy to disappear; and through special selection of ingredients and ingredients, the spicy and hot properties of chili peppers are adjusted on the whole, so that it has lung-clearing and noise-reducing, low-cholesterol, high-protein, and balanced nutrition. Spicy sauce products; and the product processing cycle is short, time-saving and efficient; efficient and full use of ingredients, balanced nutrition, and the concept of compound dietary health and harmony