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Composite Sichuan pepper sauce and preparation method thereof

A technology of Sichuan pepper sauce and Sichuan pepper sauce, which is applied in the field of food processing to achieve the effect of rigorous material selection, rich layers and strong taste

Pending Publication Date: 2019-08-16
SICHUAN TOURISM UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few such Sichuan pepper sauces on the market. The main technical difficulties are: first, how to choose the matching ratio of various fresh ingredients, and second, how to effectively stimulate and properly integrate the aroma and taste of various fresh ingredients. resulting in a pleasant feeling of well-being,

Method used

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  • Composite Sichuan pepper sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] In this embodiment, the raw materials of a compound Sichuan pepper sauce are composed of 300 parts of rapeseed oil, 1110 parts of fresh ingredients, 488 parts of seasonings and 4310 parts of broth in parts by weight.

[0034] In this embodiment, in parts by weight, the fresh ingredients are: 100 parts of onion, 100 parts of green onion, 200 parts of green pepper, 100 parts of red pepper, 150 parts of green pepper, 100 parts of celery, garlic sprouts 100 parts, 70 parts of minced garlic, 80 parts of minced ginger, 30 parts of coriander and 80 parts of shallots.

[0035] In this example, in parts by weight, the seasonings are: 300 parts of Haitian oyster sauce, 10 parts of green wasabi, 70 parts of steamed fish soy sauce, 40 parts of Maggi fresh soy sauce, 10 parts of edible salt, 8 parts of white sugar 50 servings and 50 servings of Haoji Chicken Essence.

[0036] In this embodiment, in parts by weight, the broth raw materials are: 100 parts of old chicken, 100 parts of...

Embodiment 2

[0051] In this embodiment, in parts by weight, the raw materials of a compound Sichuan pepper sauce consist of: 500 parts of rapeseed oil, 1530 parts of fresh food, 572 parts of seasoning and 5730 parts of stock.

[0052] In this embodiment, in parts by weight, the fresh ingredients are: 150 parts of onion, 150 parts of green onion, 250 parts of green pepper, 150 parts of red pepper, 200 parts of green pepper, 150 parts of celery, garlic sprouts 150 parts, 80 parts minced garlic, 100 parts old ginger, 50 parts coriander and 100 parts shallot.

[0053] In this example, in parts by weight, the seasonings are: 350 parts of oyster sauce, 12 parts of green wasabi, 75 parts of steamed fish soy sauce, 50 parts of Maggi fresh soy sauce, 15 parts of edible salt, and 10 parts of white sugar and 60 parts of chicken essence.

[0054] In this embodiment, in parts by weight, the broth raw materials are: 200 parts of old chicken, 200 parts of old duck, 100 parts of pig bone, 50 parts of tro...

Embodiment 3

[0069] In this embodiment, in parts by weight, the raw materials of a compound Sichuan pepper sauce consist of: 400 parts of rapeseed oil, 1265 parts of fresh food, 528 parts of seasoning and 5020 parts of stock.

[0070] In this embodiment, in parts by weight, the fresh ingredients are: 125 parts of onions, 125 parts of green onions, 220 parts of green peppers, 125 parts of red peppers, 125 parts of green peppers, 125 parts of celery, garlic sprouts 125 parts, 75 parts of minced garlic, 90 parts of old ginger, 40 parts of coriander and 90 parts of shallots.

[0071] In this example, in parts by weight, the seasonings are: 325 parts of oyster sauce, 11 parts of green wasabi, 70 parts of steamed fish soy sauce, 45 parts of Maggi fresh soy sauce, 13 parts of edible salt, and 9 parts of white sugar And 55 parts of chicken essence.

[0072] In this embodiment, in parts by weight, the broth raw materials are: 150 parts of old chicken, 150 parts of old duck, 65 parts of pig bone, 3...

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Abstract

The invention relates to a composite Sichuan pepper sauce and a preparation method thereof, and belongs to the technical field of food processing. The sauce comprises the following raw materials: rapeseed oil, soup stock, onion, green Chinese onion, green pepper, red capsicum frutescens, green capsicum frutescens, celery, garlic sprouts, garlic powder, old ginger powder, caraway, spring onions, oyster sauce, green mustard, soy sauce, edible salt, white sugar and a chicken extract. According to the sauce disclosed by the invention, various fresh peppers are selected and combined, and the sauceis prepared by a reasonable frying process, so that the flavors of the various fresh peppers are excited and are effectively combined, so that the layers of freshness and spiciness are more abundant,and the flavors are more unique. When applied to dish making, the sauce can effectively act with fat generated in food, the fatness feeling of the food is reduced, and the taste of the dish is improved.

Description

technical field [0001] The invention relates to a compound Sichuan pepper sauce and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] With the improvement of people's living standards, people's pursuit of food taste is more diversified and personalized. Spicy flavor as the main food is developing rapidly and has a broad market prospect. It is an indispensable characteristic flavor in Sichuan cuisine. There are also many types of Sichuan pepper condiments on the market, and each has its own characteristics, such as spicy sauce, griddle sauce, chili oil, etc., which usually have the characteristics of strong fragrance and palatable spicy taste. Sichuan pepper sauce has the characteristics of spicy and spicy, delicious and fresh, long aftertaste, rich in nutrition, has the function of appetizing, invigorating spleen and increasing appetite. It is an ideal seasoning for cooking various Sichuan dishes, cold dishes and...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L5/10
CPCA23L27/60A23L5/11
Inventor 张海豹
Owner SICHUAN TOURISM UNIV
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