Braise sauce composite seasoner and preparation method thereof

Abstract

The invention discloses a braise sauce composite seasoner, and belongs to the field of food processing. The braise sauce composite seasoner comprises the following components in parts by weight: 1.87-1.92 parts of garlic, 1.88-1.93 parts of fresh ginger, 1.89-1.92 parts of green Chinese onion, 0.45-0.52 part of aniseed, 3.20-3.30 parts of tomato sauce, 6.5-7.2 parts of vegetable oil, 1.8-2.3 partsof aginomoto, 1.15-1.35 parts of salt, 4.50-5.0 parts of sugar, 0.45-0.51 part of cinnamon, 2.40-2.50 parts of soy sauce, 3.20-3.30 parts of starch, 3.98-4.15 parts of oyster sauce, and 81-82 parts of water. The invention also discloses a preparation method of the braise sauce composite seasoner. The braise sauce composite seasoner is prepared based on mixing ratio and can be massively produced,so that the foods prepared through the braise sauce composite seasoner are stable in taste; the standard and massive chain-store operations of Chinese food can be conveniently performed.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a compound seasoning with braised sauce and a preparation method thereof. Background technique [0002] Taste contains people's pursuit and love for life. Obviously, taste is an indispensable part of people's life. In daily cooking, in addition to the original taste of the ingredients, the complex flavors imparted by seasonings to food constitute more flavors in people's lives. [0003] The taste of Chinese food is achieved through seasoning. Chinese food has a wide range of profound cuisines. Over the years, a catering pattern with eight major cuisines as the main and various local flavors as the supplement has been formed. Among them, braised dishes in soy sauce have the characteristics of ruddy color, soft and tender, delicious and mellow, and are deeply loved by consumers. The cooking method of traditional braised dishes is: add appropriate amount of soup and seasoning to raw ...

AI Technical Summary

Problems solved by technology

However, due to the need to add various auxiliary materials in the cooking process, and the cooking method is too complicated, it is difficult for people to make dishes with suitable taste in their daily diet

[0004] The development of traditional Chinese food is developed and inherited through the master leading apprentices, word of mouth, the taste of the dishes (seasoning and ingredients) are put in through the frying spoon, there is no quantity requirement, it all depends on the experience and feeling of the chef, resulting in the same master The tastes of the dishes made are different, resulting in unstable tastes of the dishes. Chinese food cannot form standardized production and large-scale chain operations, which hinders the development of Chinese food.

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