Unlock instant, AI-driven research and patent intelligence for your innovation.

Deep-fry sauce and preparation method thereof

A technology of noodle sauce and oil temperature, applied in the direction of food science, can solve the problems of single taste of noodle sauce and difficult to satisfy people, and achieve the effects of simple preparation method, increased appetite and rich nutrition.

Inactive Publication Date: 2019-04-05
纪慎峰
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Yet noodle sauce taste is single, is difficult to satisfy people's demand

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A deep-fried sauce comprises the following raw materials: 800g noodle sauce, 300g edible oil, 8g star anise, 7g cinnamon, 2g bay leaf, 15g pepper, 10g ginger, 80g green onion, and 2g garlic.

[0018] A method for preparing fried sauce, comprising the following steps: (1) washing star anise, cinnamon and bay leaf, pouring into water to boil, draining and cooling for later use; (2) washing the cooled star anise, cinnamon, bay leaves Add the leaves to the noodle sauce and mix well to get a mixed sauce; (3) Heat the cooking oil to 150°C, put pepper into the cooking oil and fry until it changes color; (4) Heat the cooking oil to 190°C, add ginger, Deep-fry shallots and garlic until golden; (5) Pour the mixed sauce into the cooking oil, stir well, heat the cooking oil to 230°C for 20 minutes; (6) reduce the oil temperature to make the oil Keep it at 90°C, cook it on low heat for 1h, and you get it.

Embodiment 2

[0020] A deep-fried sauce, comprising the following raw materials: 1200g noodle sauce, 400g edible oil, 15g star anise, 10g cinnamon, 8g bay leaf, 20g pepper, 15g ginger, 120g green onion, 8g garlic.

[0021] A method for preparing fried sauce, comprising the following steps: (1) washing star anise, cinnamon and bay leaf, pouring into water to boil, draining and cooling for later use; (2) washing the cooled star anise, cinnamon, bay leaves Add the leaves to the noodle sauce and mix well to get a mixed sauce; (3) Heat the cooking oil to 160°C, put pepper into the cooking oil and fry until it changes color; (4) Heat the cooking oil to 190-210°C, put Ginger, onion, garlic, deep-fry until golden; (5) Pour the mixed sauce into the cooking oil, stir evenly, heat the cooking oil to 250°C for 20 minutes; (6) Lower the oil temperature, make The oil temperature is kept at 90°C, boiled for 1 hour on a low heat, and it is ready.

Embodiment 3

[0023] A deep-fried sauce comprises the following raw materials: 900g noodle sauce, 320g edible oil, 10g star anise, 8g cinnamon bark, 3g bay leaf, 15g pepper, 10g ginger, 80g green onion, and 3g garlic.

[0024] A method for preparing fried sauce, comprising the following steps: (1) washing star anise, cinnamon and bay leaf, pouring into water to boil, draining and cooling for later use; (2) washing the cooled star anise, cinnamon, bay leaves Add the leaves to the noodle sauce and mix well to get a mixed sauce; (3) Heat the cooking oil to 155°C, put pepper into the cooking oil and fry until it changes color; (4) Heat the cooking oil to 195°C, add ginger, Deep-fry shallots and garlic until golden; (5) Pour the mixed sauce into the cooking oil, stir well, heat the cooking oil to 235°C for 20 minutes; (6) reduce the oil temperature to make the oil Keep it at 90°C, cook it on low heat for 1h, and you get it.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses deep-fry sauce and a preparation method thereof. The deep-fry sauce is prepared from 800 to 1200 parts of fermented flour sauce, 300 to 400 parts of edible oil, 8 to 15 parts of fructus anisi stellati, 7 to 10 parts of cortex cinnamomi, 2 to 8 parts of bay leaves, 15 to 20 parts of pericarpium zanthoxyli, 10 to 15 parts of rhizoma zingiberis recens, 80 to 120 parts of greenonion and 2 to 8 parts of garlic. The preparation method disclosed by the invention is simple, the preparation raw materials are easy to obtain, the cost is lower, the sauce fragrance is strong, thetaste is delicious, the nutrition is rich, the deep-fry sauce is suitable for people in all ages, and the appetite of people can be greatly increased.

Description

technical field [0001] The invention relates to the field of food, in particular to a deep-fried sauce and a preparation method thereof. Background technique [0002] Noodle sauce is produced in the north. Noodle sauce, also known as sweet sauce, is an indispensable condiment in northern pasta. It is first mixed with water, steamed in a cage without fermentation, and then heated and fermented under the sun in summer. It can be eaten, and the sauce is delicious. The method of old-aged sauce is slightly different from that of sweet sauce: at first, the noodles are mixed with water, steamed in a cage after fermentation, and then heated and fermented under sunlight. It takes three days before it becomes a product. After the water is evaporated, scoop it up with a spoon and pull it into filaments, which float in the tank without flowing. The surface of the noodle sauce in the tank looks like a layer of black oily silk floating. [0003] Yet noodle sauce taste is single, is diff...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/00A23L27/60
CPCA23L27/60A23L11/50
Inventor 纪慎峰
Owner 纪慎峰