Nutritional type spicy sauce and method for preparing same

Abstract

The invention discloses nutritional type spicy sauce and a method for preparing the same. Raw materials for the nutritional type spicy sauce include bean paste, chili, iodine salt, white sugar, monosodium glutamate, water chestnuts, semen torreyae, folium nelumbinis, oat, blue millet, non-glutinous rice, lentil, corn, corn stigma, coriander, radix glycyrrhizae, rhizoma zingiberis, pericarpium citri reticulatae, cortex cinnamomi, illicum verum, fructus foeniculi and pericarpium zanthoxyli. The method includes 1), preparing materials; 2), placing pulp of the water chestnuts and the semen torreyae, the folium nelumbinis, the oat, the blue millet, the non-glutinous rice, the lentil, the corn, the corn stigma and the coriander in a pot, adding water into the pot, boiling the pulp of the water chestnuts and the semen torreyae, the folium nelumbinis, the oat, the blue millet, the non-glutinous rice, the lentil, the corn, the corn stigma and the coriander, and cooking the pulp of the water chestnuts and the semen torreyae, the folium nelumbinis, the oat, the blue millet, the non-glutinous rice, the lentil, the corn, the corn stigma and the coriander by soft fire; 3), adding the iodine salt, the white sugar and the monosodium glutamate into the pot, cooking the pulp of the water chestnuts and the semen torreyae, the folium nelumbinis, the oat, the blue millet, the non-glutinous rice, the lentil, the corn, the corn stigma and the coriander by big fire, then cooking the pulp of the water chestnuts and the semen torreyae, the folium nelumbinis, the oat, the blue millet, the non-glutinous rice, the lentil, the corn, the corn stigma and the coriander by small fire and acquiring filter liquid to obtain nutrient liquid; 4), stir-frying the chili, the radix glycyrrhizae, the rhizoma zingiberis, the pericarpium citri reticulatae, the cortex cinnamomi, the illicum verum, the fructus foeniculi and the pericarpium zanthoxyli in a fry pan for 5-8 min to obtain flavoring agents; 5), uniformly mixing the nutrient liquid, the flavoring agents and a formula quantity of bean paste with one another to obtain mixtures, and sterilizing and separately packaging the mixtures to obtain the nutritional type spicy sauce. The nutritional type spicy sauce and the method have the advantage that the nutritional type spicy sauce is low in cost and convenient to manufacture and can be industriallyproduced.

Description

technical field [0001] The invention relates to the technical field of food preparation, in particular to a nutritious spicy sauce and a preparation method thereof. Background technique [0002] In recent years, sauce food has become a favorite condiment of people. Many people like to add some spicy sauce when cooking and preparing the bottom of the pot, etc., which can make the dishes more delicious and fragrant. People's taste buds, the spicy sauce in the prior art has a relatively single nutritional function, and under the situation of eating too much, it is easy to get angry and have an impact on health. Therefore, a nutritional spicy sauce and its preparation method are proposed . Contents of the invention [0003] The purpose of the present invention is to solve the shortcoming that the spicy sauce in the prior art has relatively single nutrition and is easy to get angry when it is eaten too much, and proposes a nutritious spicy sauce. [0004] In order to achieve ...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the shortcoming that the nutrition of the spicy sauce in the prior art is relatively single and easy to get angry under the situation of excessive consumption, and a kind of nutritional spicy sauce is proposed