Sour-spicy sauce and preparation method thereof

Abstract

The invention relates to the field of food, in particular to a sour-spicy sauce and a preparation method thereof. The sour-spicy sauce is prepared from the following materials in parts by weight: 33-46 parts of sour-spicy composite sauce, 3-7 parts of meat extract, 2-4 parts of meat enzymatic degradation product, 22-47 parts of seasoning substances and 0.2-1 part of aid. The sour-spicy sauce and the preparation method thereof have the advantages that through the synergistic effect of the sour-spicy composite sauce, the meat extract, the meat enzymatic degradation product, the seasoning substances and the aid, the sour-spicy sauce is bright yellow, tastes sour and spicy, smells fragrant and develops the effect stage by stage; the sour-spicy taste and aftertaste of dishes can be added quickly, and the sour-spicy sauce is also delicious when being a single dish.

Description

Technical field [0001] The invention relates to the field of food, and particularly to a hot and sour sauce and a preparation method thereof. Background technique [0002] The hot and sour flavored seasonings are very popular. They have the functions of invigorating qi and tonifying deficiency, soothing the liver and spleen, replenishing qi and blood, enhancing appetite, and strengthening the body. It also has a certain bactericidal effect, not only seasoning, helping digestion, but also Prevent the occurrence of intestinal infectious diseases. Traditional hot and sour sauces use fresh red peppers or green peppers to form a spiciness, and add vinegar to increase the sourness. The production process mostly involves crushing peppers, ginger, garlic, etc., adding edible salt, white sugar, monosodium glutamate, white vinegar, etc. Stored, it can be made into hot and sour chili sauce; mainly hot and sour seasonings also include chili powder, vinegar powder, citric acid to form a spic...

AI Technical Summary

Problems solved by technology

The traditional hot and sour sauce uses fresh red pepper or green pepper to form a spicy taste, and adds vinegar to increase the sour taste. Most of the production process is to crush chili, ginger, garlic, etc., add edible salt, white sugar, monosodium glutamate, white vinegar, etc. to mix well After storage, it can be made into hot and sour chili sauce; hot and sour seasonings also include powdered seasonings that use chili powder, vinegar powder, and citric acid to form spicy and sour flavors; some hot and sour sauces are fried with vegetable oil. After adding vinegar and other auxiliary materials, vinegar is added to make hot and sour chili sauce. The traditional hot and sour sauce directly mixed with the above-mentioned various raw materials is prone to microbial contamination, produces harmful substances, and is not easy to preserve.

And the powdery hot and sour seasoning that raw materials such as chili powder, vinegar powder, citric acid are made, local flavor is relatively poor, and scope of application is narrow, is the hot and sour sauce seasoning that frys with red pepper as raw material, and color and luster presents bright red, spicy. Insufficient taste, not strong sense of character

Images