Fragrant, hot, mellow and smooth bullfrog paste and processing technology thereof

Abstract

The invention discloses fragrant, hot, mellow and smooth bullfrog paste. The fragrant, hot, mellow and smooth bullfrog paste consists of the following raw materials in parts by weight: 10-20 parts ofbullfrog meat, 40-60 parts of rapeseed oil, 9-13 parts of soybean oil, 15-33 parts of capsicum frutescens, 2-10 parts of Erjingtiao chilies, 4-9 parts of round pickled peppers, 4-10 parts of pickled tender ginger, 1-8 parts of chafing dish seasoning, 5-8 parts of peeled garlic, 1-4 parts of chili powder, 1-5 parts of pricklyash peel powder, 10-33 parts of a thick broad-bean sauce, 0.5-1.8 parts ofI+G powder, 0.08-0.2 part of capsicum oleoresin, 1-4 parts of spice and 7-10 parts of brewed materials, wherein the brewed materials are obtained through the steps of mixing young okra fruits with daylily, millet, distiller's yeast and water in the ratio of parts by mass of the young okra fruits to the daylily to the millet to the distiller's yeast to the water being 1 to 3 to 6 to (0.5-1) to (7-13) to obtain a mixture, putting the mixture into an airtight container, performing standing for 7-10 days, and performing filtration to remove liquid so as to obtain the fragrant, hot, mellow and smooth bullfrog paste. The fragrant, hot, mellow and smooth bullfrog paste mainly has hot taste, besides, the fragrant, hot, mellow and smooth bullfrog paste has fragrant and mellow smell, and has smoothand sticky state, so that the fragrant, hot, mellow and smooth bullfrog paste can be easily stuck onto foods, the mouth feel of the foods can be improved, and the foods can be more smooth and delicious and richer in nutrients.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a spicy and mellow bullfrog sauce and a processing technology thereof. Background technique [0002] Sauce is a pasty condiment processed with beans, wheat flour, fruit, meat or fish and shrimp as the main raw materials. It originated in China and has a long history. Now, our common seasoning sauces are divided into two categories: sweet noodle sauce with wheat flour as the main raw material and bean paste with beans as the main raw material; now there are also condiments such as meat sauce, fish sauce and jam. With the advancement of sauce making technology, the method of making sauce was also used to cook other non-seasoning dishes, and a method of cooking dishes, namely the sauce method, was gradually developed. [0003] Bullfrog sauce is a kind of sauce used to accompany bullfrog dishes. Usually, cooked bullfrog meat is dipped in bullfrog sauce, and of course it can ...

AI Technical Summary

Problems solved by technology

[0004] The raw materials used in the current bullfrog sauce are also common seasoning ingredients, and the ordinary sauce production process is still used. This leads to the fact that although there are many types of bullfrog sauce on the market, the taste is relatively the same and lacks novelty, resulting in consumption. The number of participants cannot increase, and the taste and craftsmanship of bullfrog sauce have been in a state of being unable to break through for a long time