Base material for duck blood in chili sauce and preparation method thereof

Abstract

The present invention belongs to the field of food processing and particularly discloses a base material for duck blood in a chili sauce and a preparation method thereof. The base material comprises the following raw materials: beef tallow, soybean oil, Chinese prickly ash, Chinese prickly ash in Sichuan province and Guizhou province, Pixian thick broad-bean sauce, red chili oil thick broad-bean sauce, dried chili segments, crystal sugar, baijiu, fermented glutinous rice, fermented soybeans, Aoyanqi, chili powder, garlic, fresh ginger, onions, green Chinese onions, coriander, libanotis seseloides, capsicum frutescens, red peppers with J-shaped hooks at the pepper tips, star anise, cumin, amomum kravanh, fructus tsaoko, cassia bark, clove, radix angelicae, licorice, fructus amomi, anisochilus carnosus, lysimachia foenum-graecum, lemongrass, bay leaves, rhizoma kaempferiae, rosemary, dried tangerine peels, haws, fructus momordicae, etc. The base material for the duck blood in the chili sauce is easy and convenient to operate during cooking and convenient for home use, provides quick and convenient home cooking, enriches people's dining tables, is also tasty in taste and refreshing inflavor, and increases people's appetite.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a Maoxuewang base material and a preparation method thereof. Background technique [0002] Maoxuewang uses duck blood as the main ingredient, the cooking technique is mainly cooking, and the taste is spicy and spicy. It originated in Chongqing and is popular in Chongqing and the southwest region. It is a famous traditional dish. This dish is cooked and eaten freshly, and the offal of the tripe is the main ingredient, so it got its name. Maoxuewang is a special dish in Chongqing and one of the originators of Chongqing cuisine. It has been included in the "Chongqing Cooking Standard System" of the National Standards Committee. Spicy temptation has improved and innovated the traditional Maoxuewang, and has continued to carry forward its characteristics of bright red soup, spicy and delicious, and rich flavor. [0003] At present, there are few and relatively single type...

AI Technical Summary

Problems solved by technology

[0003] At present, there are few and relatively single types of Maoxuewang seasoning in the market, and most of them are produced in Chongqing, which results in the limitation and singleness of Maoxuewang seasoning. At present, most Maoxuewang seasonings in Chongqing use a single edible oil or vegetable oil. What's more, the old oil is directly fried, so that the water-soluble flavor in the spices cannot seep out, which will affect the flavor of the Maoxuewang base material; in addition, most of the Maoxuewang base material is fried with dried Chongqing local peppers as the main raw material. After eating, people generally feel dry mouth, not soft, more irritating to the stomach, and easily cause stomach discomfort, especially for non-local consumers, and it is easy to cause consumers to get angry in areas with dry climate. To a certain extent, it restricts the promotion and development of this dish of Maoxuewang

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