Seasoning sauce with unique flavor and preparation method thereof

A seasoning sauce, a unique technology, applied in the field of sauces, can solve the problems of single taste of seasoning sauce, increased blood pressure, and blocking the consumption of hypertensive patients, and achieves the effect of pure color, easy to eat, and no stratification.

Inactive Publication Date: 2019-05-14
云南楚一锅食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the seasoning sauce has a single taste and is salty, which can easily cause blood pressure to rise, which virtually prevents hypertensive patients from eating, and these seasoning sauces tend to cause thirst after eating, and need to drink a lot of water to relieve them, especially those containing chili. Seasoning sauces, not only need a lot of water, but also cause people's dryness and heat, causing people to get angry. People often urgently need a healthy seasoning sauce while pursuing the taste.

Method used

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  • Seasoning sauce with unique flavor and preparation method thereof
  • Seasoning sauce with unique flavor and preparation method thereof
  • Seasoning sauce with unique flavor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] 1) Select fresh Qinghuan peppers, remove the sticks, wash them and dry them in the air; cut Zhitian peppers and Qinghuan peppers, and fry them in a pot until the water is lost to 70-80%;

[0047] 2) After frying, the Chili peppers and Qinghu peppers are cooled and mixed, crushed mechanically, and the excess water in the crushed mixed pepper material is squeezed out with gauze; 0.1% by weight is added to the pepper of 40% by weight The seedless Chinese prickly ash, the black pepper of 0.1% weight portion and the white sugar of 0.1 weight portion, obtain mixture;

[0048] 3) Pour 30% by weight of rapeseed oil into the pot and heat it to make the temperature at 100 degrees, lift the refined rapeseed oil away, leave the fire, put the mixture in step 2) into the refined rapeseed In the oil, put the mixture into the refined rapeseed oil and stir while stirring, and fry the mixture with the residual temperature of the refined rapeseed oil; after the oil is poured, the mixture ...

Embodiment 2

[0052] 1) Select fresh Qinghuan peppers, remove the sticks, wash them and dry them in the air; cut Zhitian peppers and Qinghuan peppers, and fry them in a pot until the water is lost to 70-80%;

[0053] 2) Chili peppers and Qinghu peppers after frying are cooled and mixed, crushed mechanically, and extruded with gauze to excess water in the crushed mixed chili material; 1% by weight is added to 60% by weight of peppers Part of seedless Chinese prickly ash, the black pepper of 1% weight part and the white sugar of 1 weight part, obtain mixture;

[0054] 3) Pour 45% by weight of rapeseed oil into the pot and heat it to make the temperature at 110 degrees, lift the refined rapeseed oil away, leave the fire, put the mixture in step 2) into the refined rapeseed In the oil, put the mixture into the refined rapeseed oil and stir while putting it, and fry the mixture with the residual temperature of the refined rapeseed oil; after the oil is poured, the mixture is cooled to 70 degrees...

Embodiment 3

[0058] 1) Select fresh Qinghuan peppers, remove the sticks, wash them and dry them in the air; cut Zhitian peppers and Qinghuan peppers, and fry them in a pot until the water is lost to 70-80%;

[0059] 2) adding 0.4% by weight of Zanthoxylum bungeanum, 0.4% by weight of black pepper and 0.1% by weight of white sugar to 50% by weight of chili peppers after frying to obtain a mixture;

[0060] 3) Pour 35% of the rapeseed oil into the pot and heat it to make the temperature 100-110 degrees, lift the refined rapeseed oil away, leave the fire, put the mixture in step 2) into the refined In the rapeseed oil, put the mixture into the refined rapeseed oil and stir while stirring, and fry the mixture with the residual temperature of the refined rapeseed oil; after the oil is poured, the mixture is cooled to 60-70 degrees Put 5% by weight of Soup Mother Chicken Essence, 2.5% by weight of Gulixiang seasoning, 2.5% by weight of unsalted monosodium glutamate, 0.1% by weight of salt, 1.6% ...

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Abstract

The invention discloses a seasoning sauce with unique flavor and a preparation method thereof. The seasoning sauce is prepared from, by weight, the following raw materials: 40-60% of mixed hot peppermaterials, 4-6% of hen soup essence, 2-3% of a Gulixiang seasoning, 2-3% of salt-free monosodium glutamate, 0.05-0.2% of salt, 1-2% of a Baibaoxiang seasoning, 0.1-1% of black pepper, 0.1-1% of seedless pepper, 0.1-1% of white sugar, 30-45% of cooked rapeseed oil and 0.1-0.8% of a supplement. The seasoning sauce has unique taste and flavor, has multiple effects, is beneficial to health and wide ineater range, clears heat, removes dryness and strengthens muscles and bones.

Description

technical field [0001] The invention relates to the technical field of sauces, in particular to a seasoning sauce with unique flavor and a preparation method thereof. Background technique [0002] Seasoning sauce is a sauce-like condiment used to coordinate the taste of various foods to meet the requirements of consumers. There are so many types of seasoning sauces. The following are some of the more common sauces such as: tomato sauce, hot sauce, mushroom sauce, salad Sauce, noodle sauce, etc., the sauces concentrated on it all have different flavors. [0003] However, the seasoning sauce has a single taste and is salty, which can easily cause blood pressure to rise, which virtually prevents hypertensive patients from eating, and these seasoning sauces tend to cause thirst after eating, and need to drink a lot of water to relieve them, especially those containing chili. Seasoning sauce, not only need a lot of water but also cause people's dryness and heat, resulting in get...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L33/105
Inventor 郭光伟郭卢靖谭弼峻
Owner 云南楚一锅食品有限公司
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